Search results for "Neophobia"
showing 10 items of 30 documents
Severe Perinatal Hypoxic-Ischemic Brain Injury Induces Long-Term Sensorimotor Deficits, Anxiety-Like Behaviors and Cognitive Impairment in a Sex-, Ag…
2019
Perinatal brain injury (PBI) leads to neurological disabilities throughout life, from motor deficits, cognitive limitations to severe cerebral palsy. Yet, perinatal brain damage has limited therapeutic outcomes. Besides, the immature brain of premature children is at increased risk of hypoxic/ischemic (HI) injury, with males being more susceptible to it and less responsive to protective/therapeutical interventions. Here, we model in male and female C57BL/6 mice, the impact of neonatal HI and the protective effects of neonatal handling (NH), an early life tactile and proprioceptive sensory stimulation. From postnatal day 1 (PND1, modeling pre-term) to PND21 randomized litters received either…
Predator mimicry, not conspicuousness, explains the efficacy of butterfly eyespots
2015
Large conspicuous eyespots on butterfly wings have been shown to deter predators. This has been traditionally explained by mimicry of vertebrate eyes, but recently the classic eye-mimicry hypothesis has been challenged. It is proposed that the conspicuousness of the eyespot, not mimicry, is what causes aversion due to sensory biases, neophobia or sensory overloads. We conducted an experiment to directly test whether the eye-mimicry or the conspicuousness hypothesis better explain eyespot efficacy. We used great tits ( Parus major ) as model predator, and tested their reaction towards animated images on a computer display. Birds were tested against images of butterflies without eyespots, wi…
A cross-cultural study using Napping (R): Do Korean and French consumers perceive various green tea products differently?
2013
http://www.elsevier.com/locate/foodres ; WOS:000323239400065; International audience; With the increasing demands of global trading, interests in cross-cultural comparisons have increased to gain understanding in the differences of sensory perception and consumer acceptability. The objective of this study was to compare the differences in perception by Korean and French consumers of green tea produced in Korea, China, and Japan, using Napping (R) followed by ultra flash profile. In addition, overall acceptability was examined in both countries. The results of Napping (R) showed that the Korean consumers were able to discriminate the green teas according to their origins and processing metho…
Strawberries and Cream: The Relationship Between Food Rejection and Thematic Knowledge of Food in Young Children
2021
Establishing healthy dietary habits in childhood is crucial in preventing long-term repercussions, as a lack of dietary variety in childhood leads to enduring impacts on both physical and cognitive health. Poor conceptual knowledge about food has recently been shown to be a driving factor of food rejection. The majority of studies that have investigated the development of food knowledge along with food rejection have mainly focused on one subtype of conceptual knowledge about food, namely taxonomic categories (e.g., vegetables or meat). However, taxonomic categorization is not the only way to understand the food domain. We also heavily rely on other conceptual structures, namely thematic as…
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…
Children’s Fruit and Vegetable Preferences Are Associated with Their Mothers’ and Fathers’ Preferences
2021
Children’s preference for fruit and vegetables must emerge during childhood. At children’s homes, mothers and fathers influence children’s developing food preferences with their own preferences and actions. The purpose of the study was to reveal the association parents have with their children’s fruit and vegetable preferences. The study was conducted in a sample of Finnish mothers and fathers of 3–5-year-old children. The participants were recruited, and questionnaires distributed through early childhood education and care centers in 2014 and 2015. The results showed considerable variance in the children’s preferences, and were more similar with their father’s, than their mother’s preferen…
Chemosensory reactivity and food neophobia in preschool children: impact of smell, but not of taste
2014
Context and objective: Recent studies suggested that sensory sensitivity could be linked to food neophobia, described as the reluctance to eat, or the avoidance of, new foods. The objective of the present study was twofold. Firstly, this study aimed at assessing the links between smell reactivity and taste reactivity in children. Secondly, this study assessed the links between children’s smell/taste reactivity and food neophobia. The hypothesis was that the higher the chemosensory reactivity of the child, the more the child is neophobic. Method: One hundred and three dyads of mother-child, from the Opaline cohort, were involved. The child’s food neophobia was assessed using a validated pare…
Smell but not taste reactivity is related to food neophobia in toddlers: results from the Opaline cohort
2014
National audience; Context and objective: Research has previously identified relationships between chemosensory reactivity and food neophobia in toddlers. However, most studies have addressed this question using declarative data, and without analyzing separately smell and taste. The objective of the present study was twofold. The first objective was to assess the relationships between olfactory reactivity and taste reactivity in toddlers, using experimental designs with different tastants and odorants. The second objective was to determine the relationships between olfactory /taste reactivity and food neophobia in toddlers. The hypothesis was that the higher the chemosensory reactivity of t…
Effectiveness of a kindergarten-based intervention to increase vegetable intake and reduce food neophobia amongst 1-year-old children: a cluster rand…
2021
Background: Children’s first years of life are crucial to their future health. Studies show that a varied diet with a high intake of vegetables is positive in several domains of health. The present low vegetable intake amongst children is, therefore, a concern. Food neophobia is a common barrier to vegetable intake in children. As most Norwegian children attend kindergarten from an early age, kindergartens could contribute to the prevention of food neophobia and the promotion of vegetable intake. Objective: The aim of this study was to assess the effect of a cluster randomised trial amongst 1-year-old children in kindergarten to reduce food neophobia and promote healthy eating. Methods: Kin…
Spilling the beans: The development of conceptual knowledge about food and its links with food rejection in young children (3-7-years-old)
2021
Insufficient dietary variety in children leads to significant nutrient deficiencies and health issues, both in childhood and later life (DeCosta et al., 2017). Cognitive mechanisms, such as categorization and conceptual knowledge, play an important role in understanding and appropriately accepting or rejecting foods (Mura Paroche et al., 2017). The food domain lends itself to many concepts and categories, such as taxonomic (i.e., lamb is meat), thematic (i.e., lamb goes on a plate), or script (i.e., lamb is eaten at dinner). Such knowledge aids accurate recognition, understanding, and appropriate interaction when confronted with foods situated in context. If conceptual knowledge is underdev…