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Recent food scares have increased consumer concern about meat safety. However, the Greek ‘traditional’ meat supply chain from producers to local butchers does not seem to realise the pressing consumer demand for certified meat quality. Or is it that, in such food chains, this demand is not so pressing yet? The present paper seeks to answer this question based on a survey conducted in the Athens area,...
The aim of this study was to investigate socio-environmental, personal and behavioural factors associated with vegetable consumption among young men in the military. Respondents included 578 male recruits (mean age 19.7) in the Norwegian National Guard (response rate 78%). Data were collected with a food diary (4-day record) and an attitudinal questionnaire. A model including items on personal factors...
Circulating angiotensin II is crucial for the activation of salt appetite after sodium depletion. We tested if angiotensin (ANG) II infused intravenously at 50ng/kg/min overnight (chronic) can mimic the rapid salt appetite similar to furosemide and overnight sodium depletion. In experiment 1, rats received chronic ANG II or vehicle infusions all night with access to water and chow but no saline solution...
This study explores how children evaluatively categorize foods based on their nutritional value. Three-year-olds, four-year-olds, seven-year-olds, and adults completed a task in which they categorized a list of 70 foods as healthy or junky. The results showed important developmental differences in participants’ ability to accurately classify foods as healthy/junky and to provide relevant justifications...
The reinforcing effects of addictive drugs and palatable foods are regulated, at least in part, by a common biological mechanism. The reactivity or sensitivity of these brain reward regions have been found to correlate significantly with the risk for a variety of drug addictions. Sensitivity to Reward (STR) is conceptualised as a psycho-biological personality trait rooted firmly in the availability...
Differences between elderly subjects (n=52, 60–85 years) and young subjects (n=55, 18–35) in their food liking and their olfactory capability were investigated. Two food systems were used: custard desserts and tomato drinks. Flavor enhancement/enrichment, textural change, and/or irritant addition were incorporated as compensatory strategies into these foods. The addition of low concentrations of both...
This study investigates dietary behaviour and the perceived role of food for health of pregnant versus non-pregnant women. Data were collected between 15 January 2003 and 15 March 2003 in Belgium. One hundred and forty-eight pregnant and 130 non-pregnant women aged between 20 and 40 years completed a self-administered questionnaire about their dietary behaviour and nutritional attitudes. Both sub-samples...
This study examined acquired liking of flavour preferences through flavour–flavour and flavour–nutrient learning under hungry or sated conditions in a naturalistic setting. Each participant consumed one of three versions of a test drink at home either before lunch or after lunch: minimally sweetened (CONTROL: 3% sucrose, 40kcal), artificially sweetened (3% sucrose 40kcal plus artificial sweeteners...
The Child Eating Behaviour Questionnaire (CEBQ; [Wardle, J., Guthrie, C.A., Sanderson, S., & Rapoport, L. (2001). Development of the children's eating behaviour questionnaire. Journal of Child Psychology and Psychiatry, 42, 963–970]) is a parent-report questionnaire designed to assess eating styles related to obesity risk. It has been shown to have a robust factor structure and good internal reliability,...
There is a lack of data to support the long-term effect of flavor enhancement on food intake and nutritional status. Our aim was to determine if daily addition of 700mg flavor and/or 300mg monosodium glutamate (MSG) to the animal protein part of the cooked meal for 16 weeks leads to an increase in energy intake and in body weight in nursing home elderly.We performed a single blind randomized 16 weeks...
Attitudes towards healthy eating were explored according to dietary, lifestyle and socio-demographic correlates in a random sample of 1256 Irish adults. Data were obtained from an Irish cross-sectional survey (1997–1999). A self-administered questionnaire was used to obtain attitudinal information. Food consumption was estimated using a 7-d food diary. A majority of the sample had a positive attitude...
This study investigates to what extent an impulsive personality, a varied food environment and their interaction influence food intake. We also investigated whether high-impulsives would exhibit more “eating disordered” thoughts and behaviours. Forty-five low-impulsives and forty-one high-impulsives did a bogus taste test with varied or monotonous food. As expected, high impulsives had a higher food...
The objective of this study was to describe comprehensively the structure and process of the childhood mealtime environment. A socioeconomically diverse sample of 142 families of kindergarteners (52% females) was observed at dinnertime using a focused-narrative observational system. Eighty-five percent of parents tried to get children to eat more, 83% of children ate more than they might otherwise...
The aim was to test the validity of a multidimensional model of chocolate craving among children, and to examine if the dimensions underlying the model predict consumption and eating disordered symptoms. Participants were 602 children (53% female) aged 11, 12, and 13 from 11 schools in Western Australia. Measures included the Orientation to Chocolate Questionnaire (OCQ) designed to assess three components...
Rats learn to prefer flavors followed by postingestive action of nutrients. This experiment demonstrates that such preferences can be acquired with only a single, brief pairing of a novel flavor with intragastric (IG) glucose infusion. Male rats with IG catheters consumed unflavored saccharin in daily 10-min sessions, and then received in counterbalanced order on separate days a single pairing of...
Positive flavour–flavour learning refers to a form of Pavlovian conditioning in which a neutral flavour is paired with an already preferred flavour. Due to this pairing one acquires an association between the neutral flavour and the liked flavour, resulting in a positive shift in liking and hence preference for the initially neutral flavour. In the present study, it was investigated whether a flavour–flavour...
PURPOSE: The aim of this study was to further evaluate the validity and clinical meaningfulness of appetite sensations to predict overall energy intake as well as body weight loss. METHODS: Men (n=176) and women (n=139) involved in six weight loss studies were selected to participate in this study. Visual analogue scales were used to measure appetite sensations before and after a fixed test meal....
We studied the contributions of parental fruit and vegetable (F&V) consumption, availability and accessibility of F&V in the home, exposure to F&V, and habit, in addition to psychosocial factors, in explaining F&V consumption in 4–12-year-old children. Furthermore, we looked for effect modification by ethnicity and gender. Children's parents (n=1739) completed a questionnaire assessing...
Diverse customary patterns of eating, drinking or movement are hypothesised to be effective in weight control based on laboratory experiments or theoretical calculations, in some cases supported by ecologically valid evidence. This method is applicable to healthy members of the public and to patients at high risk of and from obesity such as those having type-2 diabetes or chronic arthritis. Weight-reducing...
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