Search results for "food behaviour"
showing 10 items of 12 documents
Effect of a sensory education programme on children’s preferences and eating behavior
2016
Développement des préférences pour les lipides chez l'enfant
2010
Brand Extension From a Consumption Perspective : The Moderation of the Heterogeneity of the Belonging Category of the Extension
2007
International audience
"Boire un verre dans un bar...!" - Modulation de l'expérience d'un produit par le contexte. Apport de l'immersion à l'étude des influences contextuel…
2013
The overall aim of the present thesis is to study contextual influences on food behaviour (including variables coming from the environment and from the consumer). To this purpose, an immersive method using a space with physical elements was used, in order to evoke a realistic situation within a laboratory setting. Here, the method consisted in designing an immersive bar evoking the situation of “having a drink in a bar”. Two variants of the bar were created and five studies were implemented in these spaces to study how context influences food choices and evaluation. Our approach consisted in taking the product as central in the link between the consumer and the environment and not as a cont…
Mise en place du comportement alimentaire dans les premières années de vie
2011
colloque sous le haut patronage du Ministère de l'Agriculture, de l'Alimentation et de la Pêche; L’alimentation remplit plusieurs fonctions : elle permet de couvrir les besoins nutritionnels ; elle procure du plaisir via les stimulations sensorielles gustatives, olfactives et tactiles ; elle contribue à la formation de l’identité individuelle et elle est l’occasion de partage autour de moments conviviaux. La fonction hédonique est particulièrement exacerbée chez l’enfant, pour qui le plaisir à manger est un pré-requis à la consommation d’un aliment. La compréhension de l’élaboration des préférences alimentaires au cours de cette période est donc particulièrement pertinente. L’enfance est en…
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…
"Having a drink in a bar...!" : contextual effects on drink experience : promises of the immersive approach for studying contextual influences on foo…
2013
The overall aim of the present thesis is to study contextual influences on food behaviour (including variables coming from the environment and from the consumer). To this purpose, an immersive method using a space with physical elements was used, in order to evoke a realistic situation within a laboratory setting. Here, the method consisted in designing an immersive bar evoking the situation of “having a drink in a bar”. Two variants of the bar were created and five studies were implemented in these spaces to study how context influences food choices and evaluation. Our approach consisted in taking the product as central in the link between the consumer and the environment and not as a cont…
Modelling the early determinants of food preferences in the OPALINE cohort
2012
Diaporama confidentielDiaporama confidentiel; The OPALINE project aimed at understanding the determining factors of the development of food preferences and eating behaviour up to the age of 2 years by following a cohort of children with a longitudinal recording of perinatal and postnatal feeding experiences, of children’s sensitivity to food tastes and odours and of parental feeding practices. The aim was to conjointly analyse the datasets to draw an overall picture of these potential determinants of food preferences and of their relative weight over the course of the first two years.The recruitment of a cohort of children (N=314) was conducted thanks to the help of local health and childho…
Evolution des préférences et des répertoires alimentaires avec l'âge
2018
National audience
Grand âge et petit appétit
2018
National audience