Search results for "preferences"
showing 10 items of 280 documents
Perinatal Western Diet Consumption Leads to Profound Plasticity and GABAergic Phenotype Changes within Hypothalamus and Reward Pathway from Birth to …
2017
This article is part of the Research Topic Early Life Origins of Obesity and Type 2 Diabetes.; International audience; Perinatal maternal consumption of energy dense food increases the risk of obesity in children. This is associated with an overconsumption of palatable food that is consumed for its hedonic property. The underlying mechanism that links perinatal maternal diet and offspring preference for fat is still poorly understood. In this study, we aim at studying the influence of maternal high-fat/high-sugar diet feeding [western diet (WD)] during gestation and lactation on the reward pathways controlling feeding in the rat offspring from birth to sexual maturity. We performed a longit…
Notre cerveau est-il responsable de nos préférences alimentaires ?
2016
Publication du texte correspondant à la présentation invitée à destination d'un public professionnel lors des 18e entretiens de Nutrition de l'Institut Pasteur de Lille le 9 juin 2016 à Lille (France); Notre cerveau est-il responsable de nos préférences alimentaires ?
Wine Quality Perception: A Sensory Point of View
2016
Wine is a complex product, which had moved from a nutritional food to a hedonic beverage in consumer representation. This fact has increased the demand of quality products in the market. In this context, it is of high interest for wine producers to understand the underlying indicators of consumers’ quality perception as well as the relative importance they attach to these cues when inferring quality in wine to reach the alignment of consumers’ expectations, needs and wants. This chapter is aimed at giving an overview of the current state of knowledge of the indicators of wine quality perception from a sensory point of view. For this purpose, the factors driving perceived quality of wine as …
Modern Tendencies in Changing the Consumers’ Preferences
2014
Abstract In the middle of globalization era, when consumers have at their disposal more and more prosperous livelihood, when technology is more and more present, when everyone look for the newest and the most modern thing, food sector represents an exception. They try to establish links which go beyond the product itself and pay a special attention to the story behind the product. They want to know about the production site, the origin of ingredients, the persons involved in the production process. This is why the current consumers are looking for unique, sensorial experiences which, according to them, can be found only in original, simple, traditional products. The simplicity and authentic…
Patient Preferences for Lung Cancer Treatment: A Qualitative Study Protocol Among Advanced Lung Cancer Patients
2021
Introduction: Lung cancer is the deadliest and most prevalent cancer worldwide. Lung cancer treatments have different characteristics and are associated with a range of benefits and side effects for patients. Such differences may raise uncertainty among drug developers, regulators, payers, and clinicians regarding the value of these treatment effects to patients. The value of conducting patient preference studies (using qualitative and/or quantitative methods) for benefits and side effects of different treatment options has been recognized by healthcare stakeholders, such as drug developers, regulators, health technology assessment bodies, and clinicians. However, evidence-based guidelines …
Is Environmental Sustainability Also “Economically Efficient”? The Case of the “SOStain” Certification for Sicilian Sparkling Wines
2022
The Italian wine industry is strongly committed to sustainability. Among the numerous sustainability certifications and programs implemented in Italy for the wine sector, SOStain is the oldest at the regional level. The SOStain Foundation promotes the voluntary application of a sustainability program, developed in 2010 in Sicily (Southern Italy). The requirements of the SOStain specifications are connected to the new CAP 2023–2027 objectives; therefore, companies preparing for the new challenges of future winemaking might be interested in joining the SOStain Foundation for greening production practices. The objective of this study was to learn producers’ and consumers’ opinions about motiva…
Temporal Stability of Music Preferences as an Indicator of Their Underlying Conditionings
2013
To emphasize the substantial impact of both cognitive and emotional processes on the development of music preferences, such definitions are formed which define preferences as a set of emotional-rational attitudes, which in turn affect the perception of a piece of music. It can be assumed that music preferences are dependent on the current situational and emotional aspects. Accepting this assumption, the absolute stability of the preferences of particular musical genres will be relatively low. As an alternative to the above reasoning, it can be assumed that the high temporal stability of the musical genres preferences may indicate deeper than, for instance, related to the current mood determ…
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…
Development of taste preferences in early life
2017
International audience
Are gut hormones responsible for the decrease of appetitive behaviour for sweet and fatty foods after gastric bypass surgery?
2013
WOS: 000321389200211; International audience; Introduction: Gastric bypass surgery (RYGB) decreases preference for sweet and fatty foods, but the underlying mechanism is not known. This study aimed to investigate the role of the exaggerated satiety gut hormone release on appetitive reward of sweet and fatty taste after RYGB. Method: 13 patients that have undergone previous RYGB surgery (>6 months) and 13 normal weight controls participated in a double-blind placebo-controlled trial comparing the effect of subcutaneous injections of somatostatin analogue (octreotide) which blocks satiety gut hormone responses, and saline (control) on the appetitive reward value of sweet-fat candies. Appetiti…