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We review recent research on the effect of social context on food intake and food choice and assess the implications for nutritional interventions. We focus on studies of modelling of eating behaviour and the impact of perceived e...
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We review recent research on the effect of social context on food intake and food choice and assess the implications for nutritional interventions. We focus on studies of modelling of eating behaviour and the impact of perceived eating norms on the amounts and types of food that individuals eat. We suggest that social context influences eating via multiple mechanisms, including identity signalling and self-presentation concerns. However, building on existing theoretical models, we propose that social factors may be particularly influential on nutrition because following the behaviour of others is adaptive and social norms inform individuals about behaviours that are likely to be optimal ("if everyone else is doing it, I probably should be"). Guided by understanding of the potential underlying mechanisms, we discuss how social norms might be used to promote healthier nutrition
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The current article aims to examine the extent of food security concerns experienced by adolescents in New Zealand in 2007 and examine the impact of food security on student eating behaviors and weight status. Data were collected ...
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The current article aims to examine the extent of food security concerns experienced by adolescents in New Zealand in 2007 and examine the impact of food security on student eating behaviors and weight status. Data were collected as part of a national health and well-being survey of secondary school students in New Zealand. More than one third of secondary school students reported that their families worried about having enough money for food sometimes or more often. Food security concerns were positively associated with overweight/obesity and negatively associated with healthy eating behaviors. We found no association between food security and the consumption or home availability of junk foods. Future research is needed to understand how ongoing threats to food security will affect the healthy development of young people.
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Chemical characterization of the organic material in rock paintings is an important new direction in directly determining the age of such artifacts. Using plasma-chemical oxidation and accelerator mass spectrometry, radiocarbon da...
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Chemical characterization of the organic material in rock paintings is an important new direction in directly determining the age of such artifacts. Using plasma-chemical oxidation and accelerator mass spectrometry, radiocarbon dates (6250-5550 cal B.C. and 1500-900 cal B.C.) were obtained for two red-pigmented pictographs from La Casa de Las Golondrinas, the largest recorded rock art site in the Guatemalan Highlands. While the dates fell within or near the 6000-year span of human activity at the site, plasma-chemical oxidation yielded significant amounts of carbon from the unpainted tuff samples that were collected for comparison with the paint. The presence of organic material not related to the paint will render a radiocarbon date irrelevant at best. Qualitative analyses using thermally assisted hydrolysis/methylation (THM)-GC-MS were undertaken to clarify the nature of the organic matter in these paint samples from Guatemala and to determine if any binder could be identified in the paint samples. Results of the analyses show only small differences in composition between the paint samples and unpainted substrate. The older date is not related to a binder, but more likely to humic acids derived from soil organic matter that were not removed by the standard chemical pretreatments; that date, then, should not be considered anthropologically relevant to placing the painting activity in time. The results demonstrate the importance of collecting both appropriate substrate and paint samples for any attempt to date rock art. The THM-GC-MS method we describe has demonstrated excellent potential as a rapid screening method for the comparison of substrate and paint samples to determine which ones have the best chance of yielding a reliable direct radiocarbon date. (C) 2008 Elsevier B.V. All rights reserved.
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Eating with others has been shown to influence the amount of food eaten in a meal or snack. We examined whether choosing food in the presence of another person who is choosing either predominantly low-energy-dense or high-energy-d...
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Eating with others has been shown to influence the amount of food eaten in a meal or snack. We examined whether choosing food in the presence of another person who is choosing either predominantly low-energy-dense or high-energy-dense foods affects food choices. A between-subjects laboratory-based study was used. A group of 100 young females selected a lunch-time meal from a buffet consisting of a range of high-energy-dense and low-energy-dense foods, in the presence of an "unhealthy" eating partner (who chose predominantly high-energy-dense foods) or a "healthy" eating partner (who chose predominantly low-energy-dense foods) or when alone. Participants in the "unhealthy" eating partner condition were significantly less likely to choose and consume a low-energy-dense food item (carrots), than when choosing alone or in the presence of a "healthy" eater. Choice of high-energy-dense food did not differ across the conditions, nor did the total energy consumed. These data suggest that social influences on food choice are limited in this context but the presence of an "unhealthy" eating partner may undermine intentions to consume low-energy-dense foods
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Tart cherries are a particularly rich source of anthocyanins. Evidence indicates that dietary intake of anthocyanins is inversely associated with arterial stiffness. We conducted an open-label randomised placebo controlled study t...
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Tart cherries are a particularly rich source of anthocyanins. Evidence indicates that dietary intake of anthocyanins is inversely associated with arterial stiffness. We conducted an open-label randomised placebo controlled study to determine whether a tart cherry juice concentrate (Cherry ActiveReg.) reduced arterial stiffness, inflammation and risk markers for cardiovascular disease in 47 healthy adults (30-50 years). Participants consumed 30 ml of cherry concentrate diluted to a volume of 250 ml with water or the same volume of an energy matched control drink daily for six weeks. Measurements were taken at baseline and at the end of the intervention. There was no effect of the intervention on arterial stiffness (P = 0.218), c-reactive protein (P = 0.220), systolic blood pressure (P = 0.163), diastolic blood pressure (P = 0.121), total cholesterol (P = 0.342) and high density lipoprotein cholesterol (P = 0.127). At the end of the intervention, plasma antioxidant capacity (measured as the ferric reducing ability of plasma (FRAP)) was significantly higher in the intervention group than the control group (P = 0.012). We conclude that a tart cherry juice concentrate rich in anthocyanins has no effect on arterial stiffness, c-reactive protein and risk markers for cardiovascular disease, but evokes a minor increase in antioxidant status in healthy adults
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Expected liking is an important determinant of food choice and there is some suggestion that liking expectations are stable over time. Here we examine the impact that a recent "disappointing" hedonic experience has on expected lik...
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Expected liking is an important determinant of food choice and there is some suggestion that liking expectations are stable over time. Here we examine the impact that a recent "disappointing" hedonic experience has on expected liking. In Study 1, we examine if a disappointing experience results in changes to expected liking one day after tasting and one week after tasting. In Study 2, we examine whether past frequency of eating a food determines whether a disappointing hedonic experience results in changes to expected liking. In Study 1, expected liking for a food was reduced 1 day after a disappointing experience, but not 1 week afterwards. In Study 2, past frequency of eating moderated whether expected liking for a food was reduced 1 week after a disappointing experience: expected liking of a infrequently eaten food was reduced, but not expected liking of a frequently eaten food. Liking expectations can be influenced by disconfirmatory hedonic experiences with a food product, but these effects are dependent upon the recency of the experience and the past frequency with which the food is eaten
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Novel ways to increase liking and intake of food are needed to encourage acceptance of healthier food. How enjoyable we remember food to have been is likely to be a significant predictor of food choice. Two studies examined whethe...
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Novel ways to increase liking and intake of food are needed to encourage acceptance of healthier food. How enjoyable we remember food to have been is likely to be a significant predictor of food choice. Two studies examined whether remembered enjoyment of eating a food can be increased and whether this makes individuals more likely to eat that food in the future. In Study One, a simple manipulation of instructing participants to rehearse what they found enjoyable about a food immediately after eating it was used to increase remembered enjoyment (relative to controls). In a separate study; Study Two, the effect of increasing remembered enjoyment on food choice was tested by examining whether the manipulation to increase remembered enjoyment resulted in participants choosing to eat more of a food as part of a later buffet lunch. The experimental manipulation increased remembered enjoyment for the food (Study One). A change in remembered enjoyment was shown to have a significant effect on the amount of a food participants chose to eat the following day for lunch (Study Two). The present studies suggest that remembered enjoyment can be increased via a simple act of rehearsal, resulting in a later increase in the amount of food chosen and eaten. Interventions based on altering remembered enjoyment of healthy food choices warrant further investigation. Copyright copyright The Authors 2011.
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