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This study investigated schoolchildren's breakfast choices focusing on their reported usual intake and perceptions of fat-reduced or fibre-enriched alternatives. A total of 184 eleven- to fifteen-year-old were asked to participate, and 181 completed the study. Using pictures of food items, the children were instructed to reproduce their usual breakfast, and then breakfasts that would be: healthy,...
This study is concerned with developing the interdisciplinary nature of food research, and with examining eating practices as they occur in everyday situations. The aim is to demonstrate how discursive approaches may contribute to eating research using a specific analytical example. A discursive psychological approach is used to examine mealtime conversations from 10 families with the analysis focusing...
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...
Recent research by Aikman, Crites, and Fabrigar [(2006). Beyond affect and cognition: Identification of the informational bases of food attitudes. Journal of Applied Social Psychology, 36, 340–382] suggests that food attitudes are comprised of five distinct informational bases: positive affect (e.g., calm, comforted), negative affect (e.g., guilty, ashamed), abstract cognitive qualities (e.g., healthy,...
This study investigates the role of food preferences in food rejection amongst primary school children. A total of 17 children (9- and 10-year-old) took part in group discussions from which elicited their preferences from 35 photographs of different foods and dishes. They also discussed their reasons for rejecting a specific meal that had been offered to them during a trip to France. The results showed...
The aims of the present research were to uncover the underlying structure of the relationship between parents’ and children's preferences and avoidances in the food domain, and to determine whether this structure revealed any differences as a function of children's age. Two hundred and eighty-two parent–child dyads (children aged 10–20) completed a self-administered questionnaire on eating attitudes...
To assess the influence of preferences on food and nutritional intake in a group of adolescent high-level athletes, 22 male soccer players (14–16 years) were recruited.Individuals were asked to fill in a specific questionnaire including 15 food groups that had to be ranked according to their preferences. Three categories were established: “Like” (ranked 1–5), “Indifferent” (6–10), and “Dislike” (11–15)...
This study explored whether parents who purchase more fruit/vegetables have preschool-aged children who are able to identify fruit/vegetables and in turn are more likely to consume them. Sixty-two parent–child pairs were recruited during a 4-month period. The data collection included a child interview, a parent/guardian interview, a fruit/vegetable taste test for children, and a month-long food-receipt...
Breast milk is practically the only food ingested during the first months of life in fully breastfed infants and it is assumed to match the infant's nutritional needs. Epidemiological data suggest that breastfeeding compared with infant formula feeding confers protection against several chronic diseases later on in life and, particularly, against obesity and related medical complications. However,...
The relationship between stress, restraint, and eating has been studied using various methods, including retrospective self-reports of stress and eating that are open to inaccuracies. Additionally, laboratory research has not systematically varied the fat content and sweetness of food items to assess how stress relates to specific food preferences. In this study of 40 women we examined the role of...
Conditioning is an important mechanism for establishing food preferences. Although the basic principles for conditioning are well-known, less is known about the conditions under which this type of learning takes place. This paper aims to add to the knowledge of the essential conditions for flavour–nutrient learning with vegetable flavours. We describe a study which aimed to investigate whether flavour–nutrient...
The present work was to examine the influence of food deprivation on food choice. For this purpose hungry versus satiated subjects were presented with a series of choices between two snacks in a complete block design of pairwise comparisons. Snacks systematically varied with respect to subjects’ idiosyncratic taste preferences (preferred versus un-preferred snack), portion size (large portion versus...
The primary goal of this study was to examine eye gaze behavior to different kinds of food images in individuals differing in BMI status. Eye-tracking methods were used to examine gaze and pupil responses while normal weight and overweight women freely viewed pairs of different food images: high calorie sweet foods, high calorie savory foods, and low calorie foods. Self-report measures of hunger,...
It has been suggested that a high intake of dietary fibre helps regulate energy intake and satiety. The present study aimed to examine whether dietary fibre influenced the liking and wanting components of the food reward system, the metabolic state or subsequent intake. Five sessions involving 32 normal-weight subjects (16 men and 16 women, 30.6±7.6year) were held. The sessions differed in the composition...
Infant feeding is a challenging and intricate process. Food intake is shaped by prior experience of flavours derived from the maternal diet in utero and via human milk, by ongoing experience of foods eaten during the first years of life including the variety, types and frequency of foods offered. The ways in which parents interact with their children including the way foods are presented, the emotional...
Following a workshop on infant feeding held at the Rowett Institute of Nutrition and Health, University of Aberdeen on March 17, 2010 experts were invited to exchange ideas and to review evidence on both pre and post natal dietary environments in shaping children's eating habits. A central theme during the workshop was the idea of “sensitive periods” during infancy for learning about foods and a particular...
Research has established the success of taste exposure paradigms as a means of increasing children's acceptance, and liking, of previously unfamiliar or disliked foods. Yet, parents report that they tend to avoid the stress associated with repeatedly offering their children foods that are likely to be rejected. Given that successful taste exposure programmes often enhance children's familiarity with...
The present study examined the associations of food behaviours and preferences with markers of insulin resistance and clustered metabolic risk factors score after controlling for potential confounders, including body fat in European adolescents. A cross-sectional study “Healthy Lifestyle in Europe by Nutrition in Adolescence Cross-Sectional Study” of 3546 European adolescents aged 12.5–17.5years was...
Behavioral economic theory is a useful framework for analyzing factors influencing choice, but the majority of human behavioral economic research has focused on drug choice. The behavioral economic choice paradigm may also be valuable for understanding food-maintained behavior. Our primary objective was two-fold: (1) Validate a human laboratory model of food-appetitive behavior, and (2) Assess the...
Food preferences have been identified as a key determinant of children’s food acceptance and consumption. The aim of this study was to identify factors that influence children’s liking for fruits, vegetables and non-core foods. Participants were Australian mothers (median age at delivery=31years, 18–46years) and their two-year-old children (M=24months, SD=1month; 52% female) allocated to the control...
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