Appetite
Fifty young-adult and 48 elderly Ss participated in a structured interview study on food cravings (defined as an intense desire or longing to eat a particular food). Elderly Ss were less likely than young Ss to report cravings and reported craving a smaller number of different foods. In contrast to a number of other researchers, we found a relationship between dietary restrictions and cravings. Types...
This study focuses on social class variation in the intake of fat and fibre in Maastricht, Liege and Aachen, based on food frequency questionnaires of 849 women from nuclear families with schoolgoing children. In Maastricht and Liege higher-middle class women consumed less fat than working class women, while in Aachen no class difference was apparent. The intake of fibre was highest among the higher-middle...
The authors gratefully acknowledge the help of John Blundell, Sandra Cooper, Christopher Fairburn, Kathy Gedling, Paul Griffiths, Robin Jacoby, the Oxford Project to Investigate Memory and Ageing as well as the subjects and their carers who generously gave their time to help with our research Janet Keene was a Medical Research Council research student and member of St Cross College, University of...
In a field study, 355 French-Canadian adults (Caucasians; 119 men, 236 women; average age of 40) freely stated the food item they liked and disliked the most, the reasons for their attitude and the context of their last consumption of these two food items. Content analysis revealed that the origins of food likes and dislikes are at the same time very similar and very different. They are similar in...
In an attempt to understand the effects of information on willingness to taste foods, we presented college students with a variety of familiar and novel foods of animal and vegetable origin. Participants received one of four types of information about the foods: none, they tasted good, they were high in vitamins, or they were high in vitamins and might soon be available in the college cafeteria. The...
Up to one third of dementia sufferers eat an increased quantity of food compared with their premorbid intake, at some stage during the dementia In addition, over half of people with dementia are reported, by their carers, to show a marked change in food choice, particularly an increased liking for sweet food The macronutrient content of foods chosen and the ratio of sweet to savoury foods were investigated...
Historically, when Japanese farmers engaged in hard labor, they were likely to increase their carbohydrate intake without increasing intake of other nutrients. After Japan's economic growth started in the 1960s, however, many kinds of food became available and affordable. We investigated whether farmers today have increased the nutrients in their diet in proper proportion to energy expenditures when...
Given the higher proportion of manufactured foods now available which meet current dietary recommendations, the food supply in developed countries like Australia could be said to be ''healthier''. Yet the ''health'' of the diet is often achieved at the expense of the ''health'' of the environment since ecological problems created by current food production and distribution methods remain unaddressed...
Vasopressin-deficient (DIand vasopressin-containing (LE) rats were given continuous access to 32% sucrose and 32% Polycose solutions underad-libitumand food-restricted conditions in a long-term preference test. Although all animals preferred Polycose to sucrose in both conditions, food restriction introduced a stress that significantly increased the consumption of Polycose in DI rats. Considering...
This study was designed to examine the effects of various kinds of information on willingness to ingest novel foods in individuals varying in the extent to which they reported that nutritional concerns affected their food choices. Male and female volunteers ranging in age from 10 to 79 (N=401), saw six familiar and six novel foods, and received no information, taste likability information, general...
Deprivation level was manipulated in fourteen food- and water-deprived adult human females to examine its effects on self-control for food (choice of larger, more delayed access to apple juice over smaller, less delayed access to apple juice). Each subject was exposed to two treatments: (1) consumption of a 500 g tomato soup preload just prior to self-control testing and (2) no soup preload. When...
The Repertory Grid Method (RGMwas applied to obtain an understanding of the characteristics used by U.K. consumers in discriminating amongst different common starchy food dishes, including potatoes, rice and pasta. Twenty-nine subjects generated a large number of constructs, relating to perceived nutrition, health, physiological effect, sensory, and use attributes of these products. Coupling of RGM...
We obtained measures of behavioral neophobia, rated neophobia, temperament, and liking for novel and familiar foods for 81 pairs of siblings (ranging in age from 5-11 yearsand their mothers. The children's data revealed a decrease with age in behavioral but not rated neophobia, and there were positive correlations between both measures of neophobia and the temperament dimensions of emotionality, shyness,...
A conceptual framework is introduced which has been derived from work on insects. The scheme is intended to integrate studies of diet selection, regulation of amounts eaten, nutrient utilization, body composition and animal performance. Aspects of the framework are illustrated with published data on macronutrient selection in the rat. An animal is viewed as moving through a multidimensional nutrient...