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The current study had two goals: first, to examine the stereotypes people have of particular foods by having them rate foods' names and nutrient descriptions; second, to determine if men and women rated food names and descriptions differently, and to examine the characteristics used to gauge salubrity. Of 33 foods presented, 16 had names rated better than their descriptions (a positive stereotype)...
Motives underlying the self-reported active avoidance of particular foods were examined. A total of 113 college men (N=56) and women (N=57) reported one food that they actively reject and then completed the Food Avoidance Inventory while keeping that food in mind. The Food Avoidance Inventory measures the degree to which specific sociocultural reasons such as weight health, food's unnatural content,...
This paper reviews the contribution of John Davis to understanding how meal size is organized and controlled in the rat. By measuring the rate and pattern of licking of various liquid diets during sham feeding and real feeding, Davis demonstrated that meal size is the result of the central integration of positive feedback from orosensory stimulation and negative feedback from postingestive stimulation...
The primary objectives were to assess dietary fat reduction/avoidance behaviors within a sample of college students, and to assess the strength of the relationship between self reported fat avoidance and a number of variables including body mass index (BMI), self-esteem, and responses to the Eating Disorder Inventory (EDI) and Eating Attitudes Test (EAT). A total of 210 female and 114 male undergraduate...
Consumer researchers consider convenience orientation towards meal preparation to be a relevant construct for understanding consumer behavior towards foods. This study set out to conceptualize this construct and to develop a scale that measures it. As examined in two different samples of meal preparers, the resulting scale is reliable, satisfies a unifactorial structure and has satisfactory convergent...
In the 1960s, scientific work on the mechanisms of appetite began to shift from the effects of deprivation on reinforcement, motivation and sensation (hunger and thirst) to the influences of ingestion itself on what and how much was chosen at a bout of eating and drinking (the sating of appetite). This personal overview starts with John D. Davis's involvement in this trend to studying sensory, digestive...
The aim of the present study was to test the hypothesis that Japanese adults who like fat-rich foods have more body fatness and higher serum lipid levels than those who do not. The subjects were 540 male and 492 female workers under 41 years of age. A self-administered questionnaire determined four levels of liking for fat-rich foods. Anthropometric measurements were employed yielding body mass index...
The influence of two internal variables (gender and nutritional state as measured by subjective hunger) and one external variable (either visual pre-exposure to a food stimulus or variation of the visual quality of the stimulus) on appetite for pizza in general or for a specific pizza, was studied in an experiment with 129 male and 225 female adult subjects, which were distributed in almost equal...
Post-ingestive negative controls of ingestive behavior are well characterized. Nutrients act in the gut to inhibit meal size by direct actions on feeding and by conditioning a satiation response to orosensory (flavor) stimuli. Accumulating evidence indicates that there are also post-ingestive positive controls of ingestion that operate by conditioning flavor preference and increased acceptance. In...
This study was designed to assess the effectiveness of a modified Stroop test as a method of inducing ego-threatening stress in dieters. Twenty females completed a Stroop task and watched a fearful film, and then consumed ice cream, ad libitum, under the guise of a tasting-test. It was predicted that the Stroop task would trigger greater consumption of ice cream than a fearful film, and that this...
This study investigated the effect of a weight reduction diet on cognitive performance and psychological well-being among overweight women. A total of 42 women undertook a 12-week weight reduction diet while 21 women maintained their usual diet and exercise habits for 12 weeks. All women completed neuropsychologcial tests of speed of information processing, executive function, working memory, immediate...
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