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Individuals entering marriage merge their personal food systems to create a joint spousal food system. This investigation examined newly married couples' food choices. Qualitative interviews conducted with 20 couples as they entered marriage and again 1 year later revealed that some reported initial food homogamy, while others had varying degrees of compatibility in food preferences and tolerances...
Military interest in the effects of nutritional factors on cognitive function has stimulated considerable research on a variety of food constituents. This paper will review the research on the amino acids tryptophan and tyrosine, caffeine and carbohydrate. It will focus on research that addresses the potential utility of these compounds in military applications, particularly the acute, as opposed...
Commensality is eating with other people, and commensal eating patterns reflect the social relationships of individuals. This study examined usual meal partners in commensal units and frequency of eating with others in commensal circles among 663 adults responding to a mailed questionnaire in one community. Meal partner data revealed that most respondents ate alone at breakfast, alone or with co-workers...
Energy requirements of military personnel (Soldiers, Sailors, Airmen, and Marines) have been measured in garrison and in field training under a variety of climatic conditions. Group mean total energy expenditures for 424 male military personnel from various units engaged in diverse missions ranged from 13.0 to 29.8MJ (3109–7131kcal) per day. The overall mean was 19.3±2.7MJ (mean±SD) (4610±650kcal)...
This study investigated the food offered to children under 5 years of age in UK day care, the influence of the childcare providers on a child's diet and their attitudes towards this role. A postal survey of a randomised quota sample of childcare providers enquired after the range of food on offer and explored attitudes towards the role of food in health and the role of promoting health. Themes emerging...
This research examined healthiness perceptions and how the information underlying food attitudes more generally relate to attitudes and behaviors. Participants completed attitudinal measures and various card-sorting tasks in which they rank ordered foods (pictures and/or nutrition labels) in terms of healthiness. Taste was found to be a stronger predictor of attitudes and past eating behavior than...
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...
In two studies, the impact of eight front-of-pack nutrition labelling formats that differed in complexity was investigated across four European countries. In total 1630 men and women (18–55yrs) were recruited from Internet panels in the United Kingdom, Germany, Italy and the Netherlands for study 1 and 776 in Italy and the United Kingdom for study 2. Participants evaluated several products (healthier...
Comparing survey data of college students from Spain and the United States provides insight into how perceptions about fast food are culture and gender-specific. More American college males (61%) considered value (amount of food for the money) to be a priority than did other respondents (35%) and relatively few American college males (29%) cited nutritional status as important (versus 60% of other...
We hypothesized that children's reliance on adults’ testimony regarding food choices would diminish when adults were shown to be unreliable informants by expressing liking for foods the children disliked. In three studies, 3–6-year-old children observed an adult expressing liking for food and non-food items that were either the same as or opposite the child's stated hedonic assessments. Even after...
This paper reports findings from a cross-sectional survey carried out in April–May 2006 among international students enrolled at Ghent University in Belgium. The aim of the study was to assess their knowledge and attitudes related to nutrition, perceived changes in dietary habits, perceived barriers to healthy eating and the determinants of dietary changes since their arrival in Belgium. In total,...
We examined the nutritional content of and characters’ attitudes toward foods depicted in Public Broadcasting System (PBS) television programs aimed at children under age 5. Two-hundred and forty-five episodes from 10 programs were rated, totaling 136h. There was almost twice the total airtime for depictions of unhealthy (321.03min) versus healthy (184.72min) foods, and significantly higher ratings...
Eating a variety of foods is essential to achieve adequate coverage of macro- and micronutrient needs. We expose here how eating habits for a variety of foods develop in childhood, from early infancy on. Preferences for specific flavours might develop early, through milk-related flavour exposures. Breastfeeding favours the acquisition of a taste for a variety of foods. At introduction of solid foods,...
In the U.S. and Europe, most people do not consume the recommended amounts of either calcium or vegetables. We investigated whether there might be a connection; specifically, whether the taste of calcium in vegetables contributes to their bitterness and thus acceptability. We found a strong correlation between the calcium content of 24 vegetables, based on USDA Nutrient Database values, and bitterness,...
Household food supplies of families with at least one child 12 years or younger (n=100) were inventoried in order to describe its nutrient content and compare food supplies of families with and without overweight individuals (i.e., healthy vs. overweight mothers; healthy vs. overweight fathers; healthy vs. overweight child[ren]). Nutrient adequacy ratios (NAR) for carbohydrate, dietary fiber, calcium,...
Understanding which specific foods easily come to mind when individuals consider categories of dietary behavior may help explain observed patterns of dietary intake. We examined which specific behavioral exemplars are most easily retrieved from memory when individuals consider broad dietary categories. Participants reported specific foods that come to mind when considering high fat foods, low fat...
In developed countries, where the majority of the population has enough income to afford healthy diets, a large number of the inhabitants nevertheless choose unhealthy nutrition. WHO and FAO strategies to overcome this problem are mostly based on educational means. Implicitly, this approach is based on the presumption that the main causes of the problem are ignorance and culturally acquired bad habits...
This article reviews application of glutamate in food and its benefits and role as one of the common food ingredients used. Monosodium glutamate is one of the most abundant naturally occurring amino acids which frequently added as a flavor enhancer. It produced a unique taste that cannot be provided by other basic taste (saltiness, sourness, sweetness and bitterness), referred to as a fifth taste...
The purpose of this paper was to examine the contribution of individual, social and environmental factors to predicting fruit and vegetable consumption among women of low socioeconomic position (SEP). An Australian community sample of 355 women of low SEP provided survey data on sociodemographic information, diet (fruit and vegetable consumption), and various cognitive, behavioural, social and perceived...
The purpose of the study was to make a systematic review and describe and confront recent studies that compare the presence of disordered eating and its complications in young female athletes and controls subjects – PubMed, Scielo, Medline, ScienceDirect, WILEY InterScience, Lilacs and Cochrane were the databases used for this review. Out of 169 studies 22 were selected and 11,000 women from 68 sports...
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