Search results for "Reference"
showing 10 items of 2491 documents
Multi-bites or multi-sips TDS with untrained subjects: A live demonstration on chocolates
2013
Workshop ; page d'accueil : http://www.pangborn2013.com/
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
Sensory attributes of Rioja red wines and their relationship with quality perception of consumers
2014
Póster presentado en la Third Edition of International Conference Series on Wine Active Compounds (WAC2014), celebrada en Borgoña (Francia) del 26 al 28 de marzo de 2014.
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
Déterminants précoces des préférences alimentaires
2015
Présentation libre faite à la demande de l'Agence protéine, le 18 mars 2015 à Paris (France).
HabEat: Understanding critical periods and critical factors of the formation and of the modification of food habits
2011
Introduction: Diets of young children in many European countries are not ideal (too many lipids; not enough fruit and vegetables). Early nutrition may have an impact on health in later life (diabetes, obesity, heart problems) and the first two years of life are of crucial importance in the acquisition of food habits. The HabEat project aims at understanding better of how food habits are formed and can be changed, in infants and children (< 5 years). Methods: With 11 beneficiaries from 6 European countries, HabEat (2010-2013) is based on a multidisciplinary approach (epidemiology, nutrition, behavioural science, psychology and sensory science). On one hand, in order to identify critical peri…
Observational techniques: applications to the study of children’s eating behavior
2010
Les réunions ESN sont réservées aux membres.; Human behavior can be observed in many different ways, depending on the question asked. One may prefer to observe than to ask direct question, to avoid interferences with cognitive processes; or because individuals may not directly answer a question. This is specially the case for infants and young children, who can not express themselves verbally in a reliable way. We will describe in particular how to study infants and children sensory perceptions (taste and olfaction in particular) and eating behavior, focusing in particular on the analysis of facial expressions.
HabEat seminar
2015
Présentation des résultats et recommandations issues de ces résultats lors du séminaire invité au Nestlé Research Center, le 27 mai 2015 à Lausanne (Suisse). Prestation et revue