Search results for " oral"

Impact of Dietary Fiber Enrichment on the Sensory Characteristics and Acceptance of French Baguettes

2013

The purpose of this study was to evaluate the consequences of dietary fiber (DF) enrichment in standard or superior quality French baguettes. Sensory characteristics of five experimental breads and seven commercial breads were described by a trained panel using a conventional sensory profile. The same set of breads was also evaluated by a panel of consumers who had to rate their expected liking based on the external appearance of a whole bread and then their perceived liking based on the tasting of a sample of that bread. DF enrichment was responsible for deterioration in the expected and perceived liking of breads. However, this deterioration was less substantial when the DF enrichment was…

Effects of stress on chewing and food intake in patients with anorexia nervosa

2021

OBJECTIVE The present study investigates the impact of psychosocial stress on chewing and eating behavior in patients with anorexia nervosa (PAN ). METHOD The eating and chewing behavior of PAN were examined in a standardized setting by means of a chewing sensor. These procedures encompassed n = 19 PAN , age, and gender matched to n = 19 healthy controls (HC). Food intake and chewing frequency were assessed in two experimental conditions: rest versus stress (via Trier Social Stress Test). To verify stress induction, two appraisal scales were employed. In addition, chronic stress, psychological distress and eating disorder symptoms were assessed. RESULTS In terms of food intake and chewing f…

2018

Eating disorders (EDs) are characterized by marked cognitive distortions and maladaptive schemas. Cognitive models of EDs highlight the direct impact of cognitive dysfunctions on eating-related disturbances, insofar as specific cognitive contents such as thoughts about diet rules and food or loss of control may trigger disturbed eating behavior. Moreover, early maladaptive schemas that reflect perfectionist standards and relate to achievement and performance seem to be associated with disturbed eating, e.g., via their impact on situation-specific appraisals. However, so far, no study has investigated these assumptions. Hence, the present study sought to demonstrate whether and how cognitive…

Cyberbullying and Bullying in Spanish Participants With Eating Disorders

2020

There are few studies about the association between bullying, cyberbullying, eating psychopathology in clinical populations. This study aims to 1) analyze whether people with eating disorders were victims of bullying and cyberbullying, 2) explore whether bullying and cyberbullying were associated with eating disorders, psychopathology and coping strategies, and 3) analyze whether being a victim of bullying was a predictor of cyberbullying. Thirty-four participants with eating disorders filled out the questionnaires: EAT-26, DERS, EBIP-Q, ECIPQ, MBSRQ, BRIEF-COPE. Results showed that 100% of the patients had experienced both bullying and cyberbullying. Furthermore, bullying and cyberbullying…

Understanding the Influence of Eating Patterns on Binge Drinking: A Mediation Model

2020

Background: Binge drinking is an important health problem, and it has been related to binge eating and fat intake in animal models, but this relationship has not been tested in humans. The first objective of this study was to analyze whether binge eating and fat intake are related to binge drinking in a youth sample. The second objective was to analyze whether binge eating and fat intake mediate the relationship between individual factors associated with binge eating and fat intake (sex, body mass index (BMI), drive for thinness, body dissatisfaction, eating styles, impulsivity, and food addiction) and binge drinking. Methods: A sample of 428 undergraduate students filled out several questi…

El diminutivo en el español de Santo Domingo

2016

Esta investigación analiza el uso del sufijo diminutivo en un corpus oral de jóvenes de la República Dominicana. El material procede de la transcripción de veinte entrevistas orales realizadas en los años noventa en Santo Domingo. En este estudio se realiza un análisis de las ocurrencias documentadas, su morfología, sus preferencias en cuanto a la selección de las clases de palabras que se toman como base para la formación de diminutivos, sus posibles valores semánticos y comunicativos, y, por último, se determina la frecuencia de uso del diminutivo en función del sexo de los hablantes. The aim of this research is to analyse the use of the diminutive suffix in an oral corpus of young people…

Primera persona del plural en los juicios orales. Valor representativo y estrategia atenuante

2018

El objetivo de este artículo es doble, pues nos proponemos estudiar los valores que puede desarrollar la primera persona del plural en los juicios orales y, en relación con ello, examinar si es posible identificar usos atenuantes asociados a este mecanismo referencial. Tras analizar nuestro corpus siguiendo una metodología cualitativa y cuantitativa, hemos podido observar que el uso de la primera persona del plural en este género no solo se debe al carácter representativo del sistema legal español o a las imposiciones de la tradición discursiva. Frecuentemente, el uso de la primera persona del plural (especialmente el plural de modestia y el plural sociativo) codifica un valor atenuante ori…

2019

We constructed a food-based diet quality score (DQS) and examined its association with obesity measures, eating styles and nutrient intakes. Participants were 3592 individuals (764 dizygotic [DZ] and 430 monozygotic [MZ] twin pairs) from the FinnTwin16 study. The DQS (0–12 points) was constructed from a short 14 item food frequency questionnaire. Anthropometric measures and eating styles were self-reported. Nutrient intakes were calculated from food diaries completed in a subsample of 249 individuals (45 same-sex DZ and 60 MZ twin pairs). Twins were analyzed both as individuals and as twin pairs. The DQS was inversely associated with body mass index (β = −0.12, per one-unit increase in DQS,…

Characterization of bread breakdown during mastication by image texture analysis

2012

National audience; Reducing sodium intake in Western diet is advised for reducing hypertension and risk of developing cardiovascular disease. Sodium is mainly consumed via processed foods and among them breads are one of the most important sources of salt [1]. The present study investigated the changes in mastication and salivation for bread samples with different composition and texture, their respective contribution to food bolus formation, and the impact on salt release. The study set-up included five subjects presenting different chewing efficiency and four different breads from different composition and structure (two French baguettes (bakery (BB) and supermarket (BS)), a toast bread (…

Le confort en bouche, un nouveau concept pour mieux comprendre les attentes des consommateurs seniors

2020

International audience; In humans, oral food intake is the ultimate stage of food supply chain and the beginning of food disintegration and digestion process. During aging, the oral health changes and sometimes eating food can be a real challenge as food can be hard to masticate, humidify or swallow. To meet this challenge, and as part of the AlimaSSenS project, a team of researchers from the Centre of taste and eating behaviour investigated the concept of “oral comfort” when eating a food in an elderly population. A group of 107 seniors aged 65 years and more participated in qualitative (focus group) and quantitative studies (tasting sessions) in order to explore the concept of oral comfor…