Search results for "Intake"
showing 10 items of 630 documents
Effet de l'âge sur les consommations alimentaires et les raisons de non-consommation : résultats d'une enquête menée auprès de 32 000 adultes âgés de…
2017
National audience; Introduction et but de l'étude : S'il existe un certain nombre d'études ayant décrit les consommations alimentaires au sein de la population française dans différentes classes d'âge (eg, étude INCA3, 2017, pour la plus récente), très peu se sont intéressées aux raisons de non-consommation de tel ou tel type d'aliment, et notamment à l'évolution de ces raisons de non-consommation au cours de l'avancée en âge. Matériel et méthodes : 32 696 volontaires enrôlés dans la cohorte française NutriNet-Santé (20-80 ans ; 76% de femmes) ont évalué leur fréquence de consommation de 21 catégories d'aliments (eg, viande ; poisson & fruits de mer ; légumes crus…). En cas de non-consommat…
Flavor perception: mental representation, link with food intake control and putative role of oral microbiota
2019
International audience
Amélioration des repas et variété : Quel impact sur la prise alimentaire et le plaisir des seniors dépendants ?
2013
National audience; Introduction et but de l'étude: S’alimenter est un acte indispensable à la vie qui fait intervenir l’ensemble de nos fonctions sensorielles. Au-delà de ces fonctions, nous apprécions, aussi, davantage un repas lorsque le plat est à notre goût ou lorsqu’il est présenté avec soin et avec de la variété. Au cours de l’avancée en âge, pathologies et dépendance constituent des facteurs de dénutrition importants (HAS 2007) et augmentent le risque de placement en institution. En collectivité, le libre choix disparait ce qui peut réduire sensiblement le plaisir des repas. L’objectif du travail était d’identifier des leviers pour lutter contre la problématique nutritionnelle du suj…
Impacts of obesity on the oro-sensory perception of lipids in Human
2010
Accumulating evidences support the existence of a fatty acid taste both in rodents and humans. A recent study performed in lean subjects suggests the existence of a positive correlation between the oro-sensory perception of dietary lipids and body mass index (BMI) in Human. It was extrapolated that obesity might promote overconsumption of fatty foods by decreasing the detection of lipids in oral cavity. To explore this hypothesis, linoleic acid (LA) detection threshold was determined in lean (18>BMI 30, n=29) volunteers using a 3-alternative force choice ascending concentration presentation procedure in conditions known to minimize other sensory cues. A large distribution of LA detection wa…
Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence
2016
International audience; Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group.Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated.Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, re…
Role of the non-infective stage of the acanthocephalan parasite Pomphorhychus laevis on the behavioural manipulation of its amphipod intermediate host
2012
In trophically-transmitted parasites, exploitation strategies of the intermediate host have been selected, in a way increasing parasites transmission probabilities to their definitive host. Particularly, numerous parasites are able to alter their intermediate host behaviour, a phenomenon called ‘behavioural manipulation’. This manipulation only occurs when the parasite developmental stage (or larval stage) is infective for the definitive host. Before reaching this stage, the development of parasite larvae is not sufficiently advanced to allow establishment in the definitive host (this stage is thus called ‘non-infective’). Early transmission of a non-infective stage therefore implies parasi…
Hedonic sensations implicated in the control of human food intake : alimentary alliesthesia and sensory-specific satiety
2011
The control of food intake is a complex and multifactorial process controlled by the CNS. It is implicated in the regulation of body weight and the supply of energy substrates, as well as the supply of a panoply of nutrients to cover the specific needs of the organism. Among all the factors involved, hedonic sensations play an important role in guiding food selection and limitation of intake. The theoretical section of this thesis takes into account the physio-anatomical aspects of the control of food intake, in particular sensory pleasure and its evaluation, within the framework of the three principal hedonic phenomena: Conditioned Satiety (CS), Alimentary alliesthesia (AA) and sensory-spe…
Hedonic sensations implicated in the control of human food intake : alimentary alliesthesia and sensory-specific satiety
2011
The control of food intake is a complex and multifactorial process controlled by the CNS. It is implicated in the regulation of body weight and the supply of energy substrates, as well as the supply of a panoply of nutrients to cover the specific needs of the organism. Among all the factors involved, hedonic sensations play an important role in guiding food selection and limitation of intake. The theoretical section of this thesis takes into account the physio-anatomical aspects of the control of food intake, in particular sensory pleasure and its evaluation, within the framework of the three principal hedonic phenomena: Conditioned Satiety (CS), Alimentary alliesthesia (AA) and sensory-spe…
The nutritional issue in older people with home-delivered meals: a scoping review protocol
2020
Setting up a home-delivered meal service often allows older people suffering from physical and/or cognitive disabilities to stay at home. However, older people who delegate their food activities (food purchasing, cooking…) have been reported to have a worse nutritional status than people who take care themselves of their food activities. In this context, we will conduct a scoping review of all studies related to the nutritional issue in home-delivered meal older recipients. This review was expected i. to shed light on the nutritional status of older people who benefit from home-delivery service to better understand their needs, and ii. to evaluate if home-delivered meal service can be a rel…
Impact of food fortification on nutritional outcomes and satisfaction in the older people: A systematic literature review protocol
2021
Malnutrition, a recognized pathology in the older adults, corresponds to an imbalance of nutritional intake compared to the body's needs. To treat this disease, several alternatives can be used, among which there is food fortification. Food-based fortification (also known as dietary enrichment) corresponds to the addition of conventional foods or high calorie and/or nutrients ingredients in the person's meals and dishes. It is a strategy used to treat moderate and severe malnutrition but can be employed as prevention. In this context, the purpose of the present study was to conduct a systematic review of all studies related to the nutritional and satisfaction issue of fortified foods dedica…