Search results for "FOOD PREFERENCE"
showing 10 items of 160 documents
Fatty-acid preference changes during development in Drosophila melanogaster.
2011
WOS:000296521400044; International audience; Fatty-acids (FAs) are required in the diet of many animals throughout their life. However, the mechanisms involved in the perception of and preferences for dietary saturated and unsaturated FAs (SFAs and UFAs, respectively) remain poorly explored, especially in insects. Using the model species Drosophila melanogaster, we measured the responses of wild-type larvae and adults to pure SFAs (14, 16, and 18 carbons) and UFAs (C18 with 1, 2, or 3 double-bonds). Individual and group behavioral tests revealed different preferences in larvae and adults. Larvae preferred UFAs whereas SFAs tended to induce both a strong aversion and a persistent aggregation…
DIY Protein Fortification: What foods are suitable for UK older adults to fortify at home? The recipe for success
2022
Acceptance of health innovation in their food in French older consumers
2022
Development of innovative food-based fortification solutions to sustain health in older people using a co-creation approach
2022
Sweet influences on early food preference development
2020
Virtual meeting.; International audience
L'alimentation, source de plaisir et de partage
2022
Quand et comment se forment les préférences alimentaires chez l'enfant ? Résultats de l'étude OPALINE
2015
Manger est essentiel pour la survie, et nous naissons bien équipés pour absorber des nutriments. Cependant, tous les autres aspects du comportement alimentaire sont appris, essentiellement durant les premières années de vie [1]. De plus, les habitudes acquises pendant l'enfance contribueront en grande partie au développement des habitudes alimentaires futures [2,3,4]. Ainsi, il est fondamental de comprendre quand et comment s'acquièrent les habitudes alimentaires favorables à la santé. Cette présentation soulignera certains facteurs qui favorisent ou modulent les préférences alimentaires, comme l'allaitement au sein préalable, les expositions répétées à un aliment, l'introduction d'une vari…
Déterminants précoces de la formation des préférences alimentaires : rôle des facteurs expérientiels, sensoriels et éducatifs
2010
Déterminants précoces de la formation des préférences alimentaires : rôle des facteurs expérientiels, sensoriels et éducatifs. Rencontres d’Arôme
Tell me what you are eating, I will tell you who you are: The different eater styles among the elderly population
2012
National audience; Fish or rare steak? Fruit or pastry? Soup and ham or roast and dessert?... In order to explore the favourite meal of the elderly, a large survey was conducted including 559 people older than 65 (AUPALESENS survey). Different categories of elderly were interviewed, including people who are living at home either without any assistance or with assistance, and people who are living in a nursing home.Each respondent completed a questionnaire designed to explore three dimensions, namely meal content, eater style and pickiness. Regarding meal content, respondents were asked to choose among broad categories of dishes (e.g., salad, soup, roast, stew, veggies, cheese, fruit, pastry…
Multiple influences on the transmission of food preferences: from biology to culture
2010
plenary talk; absent