Search results for "preferences"
showing 10 items of 280 documents
Aesthetic judgments of music in experts and laypersons--an ERP study.
2010
We investigated whether music experts and laypersons differ with regard to aesthetic evaluation of musical sequences 16 music experts and 16 music laypersons judged the aesthetic value (beauty judgment task) as well as the harmonic correctness (correctness judgment task) of chord sequences The sequences consisted of five chords with the final chord sounding congruous, ambiguous or incongruous relative to the harmonic context established by the preceding four chords On behavioural measures, few differences were observed between experts and laypersons However, several differences in event-related potential (ERP) parameters were observed in auditory, cognitive and aesthetic processing of chord…
Salt content impacts food preferences and intake among children
2012
This work was supported by a PhD grant from the Nutrition, Chemical Food Safety and Consumer Behavior Division of INRA (French National Institute for Agronomical Research, France) and the Regional Council of Burgundy (France) received by SB; and by a research grant (Gustolf) from Regional Council of Burgundy (France) received by SN. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.; Decreasing dietary sodium intake, which can be achieved by reducing salt content in food, is recommended. Salt contributes to the taste of foods and makes them more enjoyable. Whether a food is liked or disliked is an important determina…
Reward for food odors: An fMRI study of liking and wanting as a function of metabolic state and BMI
2014
Brain reward systems mediate liking and wanting for food reward. Here, we explore the differential involvement of the following structures for these two components: the ventral and dorsal striatopallidal area, orbitofrontal cortex (OFC), anterior insula, and anterior cingulate. Twelve healthy female participants were asked to rate pleasantness (liking of food and non-food odors) and the desire to eat (wanting of odor-evoked food) during event-related functional magnetic resonance imaging (fMRI). The subjective ratings and fMRI were performed in hunger and satiety states. Activations of regions-of-interest were compared as a function of task (liking vs. wanting), odor category (food vs. non-…
Orofacial reactivity to the sight and smell of food stimuli. Evidence for anticipatory liking related to food reward cues in overweight children.
2012
International audience; Whether food liking may be a risk factor of overconsumption and overweight/obesity remains a controversial issue. So far, most studies used subjective reports to assess consummatory behavior, approaches that might overlook subtle or implicit hedonic changes to sensory properties of foods. Therefore, we used a cue-exposure approach by recording different measures of hedonic processes (orofacial reactivity, self-rated pleasantness, food preference) in 6-11 years old overweight (n=20) and normal-weight (n=20) children. Children were exposed to the smell and sight of high and low-energy density food stimuli and to non-food stimuli during pre- and post-prandial states. Th…
'Just a pinch of salt'. An experimental comparison of the effect of repeated exposure and flavor-flavor learning with salt or spice on vegetable acce…
2014
N°CNRS : UMR6265 Centre des Sciences du Goût et de l'Alimentation; Children's vegetable intake is below the recommended amounts. No studies to date have tested the relevance of using salt or spices to increase children's vegetable acceptance. Our objective was to compare the effect of repeated exposure (RE) and of flavor-flavor learning (FFL) on toddlers' acceptance of a nonfamiliar vegetable. Two unconditioned stimuli were used: salt and a salt-associated spice. Toddlers attending six nurseries were assigned to 3 groups in a between subject design. Groups were exposed 8 times to a basic salsify puree (0.2% salt w/w; RE group; n = 47), a salty salsify puree (0.5% salt w/w; FFL-Salt group; n…
Determining Factors and Critical Periods in the Formation of Eating Habits: Results from the Habeat Project
2016
Un article correspondant à cette présentation devrait paraître en 2017 dans Annals of Nutrition and Metabolism.Un article correspondant à cette présentation devrait paraître en 2017 dans Annals of Nutrition and Metabolism.; Eating habits form early during childhood and are likely to track until the beginning of adulthood. Thus, understanding the formation of eating habits is important. In the HabEat* project we focused on the development of preferences for vegetables since they are the less liked foods for children. Based on the analyses of data from different European cohorts, HabEat found that breast milk may facilitate the consumption of vegetables in later childhood. HabEat found some e…
Associations between parental feeding practices and child vegetable consumption. Mediation by child cognitions?
2013
Abstract The present study aimed to explore the process in which parental food-related behaviors might influence preadolescent children’s vegetable consumption, addressing potential mediating effects of child cognitions. Cross-sectional surveys were performed among 10–12-year-olds and their parents. The child questionnaire included measures of vegetable consumption and child cognitions related to vegetable consumption (i.e. attitudes, social influence, self-efficacy and intention). The parent questionnaire included measures of parental feeding practices adapted from the Comprehensive Feeding Practices Questionnaire. Stepwise regressions were performed to reveal potential mediating effects o…
One year of free school fruit in Norway-7 years of follow-up
2015
Background It is important that health-promoting efforts result in sustained behavioural changes, preferably throughout life. However, only a very few intervention studies evaluate long term follow up. Objective The aim of the present study is to evaluate the overall and up to seven years effect of providing daily one piece of fruit or vegetable (FV) for free for one school year. Methods A total of 38 randomly drawn elementary schools from two counties in Norway participated in the Fruit and Vegetables Make the Marks project. Baseline (2001) and follow-up surveys were conducted in May 2002, 2005 and 2009 (n = 320 with complete data) to assess FV and unhealthy snack intake. Mixed models were…
Characterization of street food consumption in palermo: possible effects on health
2011
Abstract Background Street Food (SF) consists of out-of-home food consumption and has old, historical roots with complex social-economic and cultural implications. Despite the emergence of modern fast food, traditional SF persists worldwide, but the relationship of SF consumption with overall health, well-being, and obesity is unknown. Methods This is an observational, cross-sectional study. The study was performed in Palermo, the largest town of Sicily, Italy. Two groups were identified: consumers of SF (n = 687) and conventional restaurant food (RES) consumers (n = 315). Study subjects answered a questionnaire concerning their health conditions, nutritional preferences, frequency of consu…
Changes in beverage consumption in Norwegian children from 2001 to 2008
2011
AbstractObjectiveTo analyse (i) differences in beverage pattern among Norwegian children in 2001 and 2008; (ii) beverage intake related to gender, parental education and family composition; and (iii) potential disparities in time trends among the different groups.DesignWithin the Fruits and Vegetables Make the Marks (FVMM) project, 6th and 7th grade pupils filled in a questionnaire about frequency of beverage intake (times/week) in 2001 and 2008.SettingTwenty-seven elementary schools in two Norwegian counties.SubjectsIn 2001 a total of 1488 and in 2008 1339 pupils participated.ResultsBetween 2001 and 2008, a decreased consumption frequency of juice (from 3·6 to 3·4 times/week, P = 0·012), l…