Search results for " NUTRITION"
showing 10 items of 4546 documents
Effet d'une éducation sensorielle sur les préférences et les comportements alimentaires d'enfants en classe de cours moyen (CM).
2008
Sensory experience of a meal (or mere exposure) can interact with preferences and food behaviour. On the other hand, current campaigns of nutritional information try to modify food behaviours by making people aware of the dangers of over eating and providing guidelines for healthy eating behaviour. Nevertheless, this approach doesn't take into account the pleasure to eat. The project "EduSens" bases itself on a hedonist and sensory approach in taste education that unites exposure to food and information about food. The aim of the study was to first develop tools to evaluate the effects of this sensory education and then to use them to measure the effects of a sensory education in a school c…
Olfactory neurons activity and olfactory perception are modulated by anorectic peptides, insulin and leptin
2010
International audience; Cf. www.achems.org/files/public/BookmarkedAbstractsFINAL.pdf
Processus sensoriels cognitifs et comportementaux impliqués dans la perception des mélanges odorants alimentaires complexes chez le lapin nouveau-né …
2015
Within each breath, a large diversity of volatiles molecules of the surrounding reaches our olfactory receptors. Despite the chemical complexity of the natural environment, the organisms succeed to represent their world using relevant information carried by single odorants or mixtures. Focusing on the perception of these stimuli, we explored the processes involved in the treatment of this complex information, sometimes supported by mixtures or sub-mixtures. The treatment is based on two processes: the elemental mode, which allows extracting the odor quality of all or some of the elements, or the configural mode which allows the holistic representation of the mixture. In this doctoral thesis…
Estudios sobre la inmunogenicidad y los mecanismos fisiopatológicos de la proteína NSP4 de rotavirus.
2005
Rotavirus es el principal agente causante de gastroenteritis viral en niños y animales jóvenes en todo el mundo. Una de las principales proteínas de rotavirus es la glicoproteína no estructural 4 (NSP4) que juega un papel crucial tanto en el ciclo replicativo de rotavirus, actuando como receptor de partículas inmaduras en el retículo endoplasmático, como en la fisiopatología de rotavirus, siendo la primera enterotoxina de origen vírico descrita hasta el momento. El objetivo de la presente tesis fue clonar y producir la glicoproteína NSP4 de diferentes cepas humanas y animales de rotavirus para así poder realizar estudios inmunogénicos tales como la caracterización de epitopos presentes en l…
Nose-space of dark chocolates using PTR-ToF-MS and link to flavour perception through simultaneous Temporal Dominance of Sensations (TDS)
2018
International audience; Introduction: Aroma of dark chocolate depends on process and cocoa origin and variety. A sensory analysis of 206 standardized chocolates produced from various cocoa beans classified them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the chocolates volatilome [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. Methods: A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the aroma released in their nose were simul…
Capacité d'ajustement énergétique à court terme chez le nourrisson : évolution autour de 1 an
2017
Déterminants précoces des préférences alimentaires chez l'enfant
2017
type de production : revue; Déterminants précoces des préférences alimentaires chez l'enfant. 33. journées scientifiques de l’association française d’étude et de recherche sur l’Obésite (AFERO)
En EHPAD, repérer les petits mangeurs et adapter leur alimentation : quel coût, quel bénéfice ?
2018
National audience; Des pesées alimentaires ont montré qu'une large majorité de personnes âgées vivant en EHPAD (Etablissement d'Hébergement pour Personne Âgée Dépendante) ne mange pas suffisamment pour couvrir ses besoins nutritionnels. Il s'ensuit un coût pour les personnes elles-mêmes (augmentation du risque nutritionnel), ainsi qu'un coût pour l'environnement (gaspillage alimentaire). Dans ce contexte, l'objectif de RENESSENS était de proposer aux résidents d'EHPAD une offre alimentaire adaptée à leurs capacités d'ingestion afin de couvrir leurs besoins nutritionnels. Pour cela, nous avons réalisé une étude clinique de 6 mois dans deux maisons de retraite, l'une contrôle (n=43) et l'autr…
Nutrient sensing: What can we learn from different tastes about the nutrient contents in today's foods?
2019
Abstract Tastes are often described as having a nutrient-signaling function eliciting expectations about the food and its nutrient content. The objectives of this work was to investigate correlations between taste intensity and nutrient content, to evaluate the impact of competing tastes on these relationships, and to know if the content in certain nutrients could be inferred from a combination of tastes. The Food Taste Database (Martin et al., 2014) and a French Food Composition table (ANSES-Ciqual) were used to obtain a dataset combining sensory and nutritional information for 365 foods. Our results confirm the existence of several taste-nutrient relationships previously suggested by othe…