Article
Nutrition & Dietetics
Hanim E. Diktas, Kathleen L. Keller, Liane S. Roe, Barbara J. Rolls
Summary: This study investigated the influence of food liking on portion selection in children aged 7-10 years old. The results showed that portion selection was predicted by food liking, and not affected by food energy density. Moreover, the selected portion was positively related to children's intake, indicating that liking plays a role in promoting consumption of larger portions. The study highlights the importance of children's food preferences in determining their portion selections and intake.
JOURNAL OF NUTRITION
(2022)
Article
Behavioral Sciences
Halim Moore, Melanie J. White, Graham Finlayson, Neil King
Summary: This study found no significant effects of response inhibition training on liking, wanting, and consumption of energy-dense foods. The duration of training did not moderate the intervention effects. Higher BMI was associated with differences in chocolate intake and frequency of choice for energy-dense foods.
Article
Food Science & Technology
Ayano Hiratsu, David Thivel, Kristine Beaulieu, Graham Finlayson, Chihiro Nagayama, Kayoko Kamemoto, Sirikul Siripiyavatana, Yusei Tataka, Yoshiki Yamada, Masashi Miyashita
Summary: The present study developed a Japanese version of the Leeds Food Preference Questionnaire (LFPQ-J) and demonstrated its sensitivity and reproducibility in evaluating liking and wanting for food varying in fat content and sweet taste in Japanese adults under fasted and fed states.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Behavioral Sciences
Kathleen L. Keller, Catherine Shehan, Terri Cravener, Haley Schlechter, John E. Hayes
Summary: Liking plays a primary role in determining children's food intake. This study found a positive relationship between liking and intake for potato chips, grapes, cherry tomatoes, and fruit punch at a meal. The test-retest reliability of liking and intake was significant for most meal items, with stronger relationships observed for less well-liked foods with lower energy content.
Article
Endocrinology & Metabolism
Caroline E. Geisler, Meghan P. Antonellis, Wolfgang Trumbauer, Jennifer A. Martin, Tamer Coskun, Ricardo J. Samms, Matthew R. Hayes
Summary: This study aims to investigate the role of GIPR and GLP-1R agonists in regulating palatable food intake and specific macronutrient preferences. The results show that GLP-1R and dual GIPR/GLP-1R agonist therapies can decrease preference for high-caloric, high-fat foods, which may contribute to weight loss success.
DIABETES OBESITY & METABOLISM
(2023)
Article
Nutrition & Dietetics
Ricarda Schmidt, Andreas Hiemisch, Wieland Kiess, Kai von Klitzing, Franziska Schlensog-Schuster, Anja Hilbert
Summary: The study revealed that patients with ARFID had significantly lower total energy and protein intake compared to healthy controls, with most vitamins and minerals intake meeting only 20-30% of recommended levels. Notably, intake of vitamin B1, B2, C, K, zinc, iron, and potassium were significantly lower in ARFID patients relative to controls. Variety of food intake was reduced in ARFID patients across all food groups except carbohydrates.
Article
Food Science & Technology
Young Goh, Jeong-Hwa Choi
Summary: The FTO rs1121980 variation is associated with a preference for high-fat foods in Koreans, but does not show significant association with overall food intake. The effects of sex and BMI on food preference vary.
FOOD & NUTRITION RESEARCH
(2022)
Article
Medicine, Research & Experimental
Jeanette P. Rapson, Pamela R. Von Hurst, Marion M. Hetherington, Cathryn A. Conlon
Summary: This study aims to investigate the impact of starting complementary feeding with vegetables only on infants' later intake and liking of vegetables in New Zealand. The research will be conducted through a randomized controlled trial.
Article
Nutrition & Dietetics
Sophie C. Hannon, Sarah E. Hillier, Pariyarath S. Thondre, Miriam E. Clegg
Summary: The study found that low energy-dense ready meals can reduce hunger and increase satiety, despite no significant difference in short-term energy intake between meals. Participants consumed less fat and saturated fat but more carbohydrates, sugars, fiber, protein, and salt with the low energy-dense ready meals.
Article
Nutrition & Dietetics
M. Barbara E. Livingstone, Tamsyn Redpath, Fathimath Naseer, Adele Boyd, Melanie Martin, Graham Finlayson, Alex D. Miras, Zsolt Bodnar, David Kerrigan, Dimitri J. Pournaras, Carel W. le Roux, Alan C. Spector, Ruth K. Price
Summary: This study confirmed that patients after gastric bypass surgery had a reduced food intake, but no changes in food preferences.
JOURNAL OF NUTRITION
(2022)
Article
Multidisciplinary Sciences
Taeha Yi, Hao-yun Lee, Joosun Yum, Ji-Hyun Lee
Summary: Visitor-centered approaches in the museum experience research field have been widely discussed. This study examines the interactions between personal and social contexts by investigating the influence of individual visitors' social contextual information (VSCI) about their art museum experience. The study includes three stages: an online survey, a mobile application prototype, and an experiment. The results show that VSCI positively impacts visitors' museum experiences, allowing them to gain insights and experience the exhibition from new perspectives.
Article
Psychology, Biological
Jeon D. Hamm, Rebecca R. Klatzkin, Musya Herzog, Shoran Tamura, Jeffrey M. Brunstrom, Harry R. Kissileff
Summary: The study validated virtual portion tasks as proxies for actual food intake in stressful contexts and tested a causal pathway in which these virtual stress portions predict ad lib intake after stress. Findings showed that recalled stress and momentary stress portions significantly influenced the intake of related snacks in the stressful state, while typical and momentary rest portions also had an impact on the intake of related snacks in the rest state.
PHYSIOLOGY & BEHAVIOR
(2021)
Article
Food Science & Technology
Junning Cai, PingSun Leung
Summary: Fish and seafood are nutritious and environmentally friendly aquatic foods that contribute to global food security and nutrition. However, there are significant discrepancies in seafood consumption across countries, which are mainly determined by seafood preferences rather than income and price. This study provides valuable insights for policy and planning at national and global levels.
GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT
(2022)
Article
Nutrition & Dietetics
Pey Sze Teo, Amanda JiaYing Lim, Ai Ting Goh, R. Janani, Jie Ying Michelle Choy, Keri McCrickerd, Ciaran G. Forde
Summary: Food texture has an effect on food intake, with harder texture minimally processed and ultra-processed meals resulting in reduced food weight and energy intake, indicating a greater satiety. Softer texture ultra-processed and minimally processed meals have higher food intake. The energy intake during lunch influences feelings of satiety and subsequent food intake.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Review
Nutrition & Dietetics
Eric Robinson, Mercedes Khuttan, India McFarland-Lesser, Zina Patel, Andrew Jones
Summary: Reducing the energy density of food can significantly decrease daily energy intake, which may be an effective public health approach to reducing population level energy intake.
INTERNATIONAL JOURNAL OF BEHAVIORAL NUTRITION AND PHYSICAL ACTIVITY
(2022)
Review
Food Science & Technology
Hugo Weenen, Annemarie Olsen, Evangelia Nanou, Esmee Moreau, Smita Nambiar, Carel Vereijken, Leilani Muhardi
CHEMOSENSORY PERCEPTION
(2019)
Review
Food Science & Technology
Ching Yue Chow, Reisya Rizki Riantiningtyas, Mie Bojer Kanstrup, Maria Papavasileiou, Gie Djin Liem, Annemarie Olsen
FOOD QUALITY AND PREFERENCE
(2020)
Article
Food Science & Technology
Stephanie Angka, Valerie Hemar-Nicolas, Hanum Putri Hapsari, Annemarie Olsen
FOOD QUALITY AND PREFERENCE
(2020)
Article
Food Science & Technology
Nikoline Bach Hyldelund, Signe Worck, Annemarie Olsen
FOOD QUALITY AND PREFERENCE
(2020)
Editorial Material
Nutrition & Dietetics
Federico J. A. Perez-Cueto, Annemarie Olsen
Article
Nutrition & Dietetics
Sigrid Skouw, Anja Suldrup, Annemarie Olsen
Article
Food Science & Technology
Valerie Hemar-Nicolas, Hanum Putri Hapsari, Stephanie Angka, Annemarie Olsen
Summary: The study found that cartoon characters on packaging increased Danish children's evaluation of cucumber packaging, especially when the character matched the cucumber's color and shape. However, neither taste nor health claims had an impact on children's evaluation of packaging and their willingness to consume the snack. Indonesian children showed more positive responses to packaging, but were not affected by the combinations of cartoon character claims.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Food Science & Technology
Klelia Karagiannaki, Christian Ritz, Ditte Sobye Andreasen, Raphaela Achtelik, Per Moller, Helene Hausner, Annemarie Olsen
Summary: This study investigated the impact of different serving styles on children's consumption of daikon, a raw snack vegetable. Results showed that the triangle and stick serving styles significantly increased liking and intake of daikon, while the grated style performed well in the long-term. Overall, intake levels increased during the exposure period with a slight decrease in the last session for some groups, indicating that mere exposure was effective in increasing liking and intake of the novel vegetable.
Article
Food Science & Technology
Klelia Karagiannaki, Christian Ritz, Louise Gronhoj Horbye Jensen, Ellen Hyldgaard Torsleff, Per Moller, Helene Hausner, Annemarie Olsen
Summary: Repeated exposure is a successful approach to increase liking and intake of a novel vegetable, with all exposure frequencies found to be effective. No particular exposure frequency can be recommended, as even a few exposures were found to be sufficient to improve intake and liking of an unfamiliar vegetable.
Article
Nutrition & Dietetics
Sigrun Thorsteinsdottir, Annemarie Olsen, Anna S. Olafsdottir
Summary: Parents play a crucial role in shaping children's eating habits. The study found that children with neurodevelopmental disorders consumed fewer food items and more unhealthy foods than those without ND. Additionally, children of fussy eating parents tended to have similar eating habits. Further research is needed to explore the complex relationships between parents' impact on children's eating behavior and possible reciprocal influences.
Article
Food Science & Technology
Julia Erhardt, Annemarie Olsen
Summary: This study reveals that parents' attachment to meat, attitudes, and habits play a crucial role in determining their children's dietary habits, while the children's taste preferences also influence the parents' decisions.
Article
Nutrition & Dietetics
Signe Loftager Okkels, Ditte Rokkjaer Dybdal, Rie Johanne Pedersen, Tobias Wirenfeldt Klausen, Annemarie Olsen, Anne Marie Beck, Susanne Bugel
Summary: An intervention study aimed at improving the health-related quality of life for nursing home residents receiving meals-on-wheels showed a significant decrease in the intervention group compared to the control group. The older adults in the intervention group may have been too unfamiliar with the culinary twist added to the intervention menu, leading to a decrease in satisfaction with their food-related life.
CLINICAL NUTRITION ESPEN
(2021)
Article
Food Science & Technology
Maddalena Cappellotto, Annemarie Olsen
Summary: The study found that children's food texture preferences are associated with their levels of food neophobia and sensory sensitivity. Children who prefer softer and non-particulate versions of foods tend to be more neophobic and sensory sensitive. However, there was no relationship found between parental and children's texture preferences.
Review
Food Science & Technology
Ching Yue Chow, Sigrid Skouw, Anne C. Bech, Annemarie Olsen, Wender L. P. Bredie
Summary: The texture properties of foods play a crucial role in the acceptance or rejection of food by children. The preference for different textures changes as children develop, and these changes influence their current and future food habits. This review examines the development of texture preferences in children, factors that influence these preferences, and the methods used to study food texture in children. Children's acceptance of more complex textures depends on their age and their development of oral processing skills, as well as repeated exposure to foods with different textures. However, the impact of mechanical texture properties on food acceptance is still not fully understood. Characteristics such as food neophobia, picky eating, and tactile over-responsivity can negatively affect a child's acceptance of diverse food textures. The methods used to evaluate food texture preferences in children include observation techniques and self-reported questionnaires, depending on the child's age. Despite some knowledge about the development of masticatory skills, learning, and cognitive abilities in children, there is still limited understanding of how these changes relate to food texture acceptance and the recommended test methodology for evaluating product texture acceptance in this period of life.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Sigrid Skouw, Ching Yue Chow, Helle Sorensen, Anne C. Bech, Monica Laureati, Annemarie Olsen, Wender L. P. Bredie
Summary: Methods for measuring food texture preferences in children were developed and validated using a forced-choice pictographic method. The results showed that children's choices in the questionnaire were consistent with their preferences in the paired-preference test, indicating the validity of the method. Additionally, differences in texture preferences were observed based on hardness and particle content.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Behavioral Sciences
Hugues Piloquet, Benoit Berge, Pascal Maigret, Veronique Hospital
Summary: This study aimed to explore the effects of environmental factors on eating behavior and food intake in toddlers. The results showed that food fussiness was more common in older children, children conceived with medical assistance, children exposed to distractions during meals, rewarded by parents to finish meals, free to eat at will, and those who ate only occasionally with the whole family. Unsatisfactory dietary diversification was not significantly associated with any variable.
Article
Behavioral Sciences
Victoria Norton, Julie A. Lovegrove, Marcus Tindall, Julia Rodriguez Garcia, Stella Lignou
Summary: The UK's aging population requires promotion of balanced nutrition, with a particular focus on increasing dietary fiber intake. Surveys involving older adults showed their willingness to learn about dietary fiber and the need for accessible information. Educational materials proved effective in engaging older adults and were perceived as useful. A holistic approach, involving support from various sources, can aid in improving dietary fiber consumption and overall health outcomes among older adults.
Article
Behavioral Sciences
Gary J. Farkas, Paige M. Cunningham, Alicia M. Sneij, John E. Hayes, Mark S. Nash, Arthur S. Berg, David R. Gater, Barbara J. Rolls
Summary: Overeating associated with neurogenic obesity after spinal cord injury (SCI) may be related to how persons with SCI experience satiation, their eating frequency, and the context in which they eat their meals. Those with SCI rely less on physiological satiation cues for meal termination and instead rely more on hedonic cues. There are differences in meal contexts and eating frequency between SCI individuals and controls, with SCI individuals consuming fewer meals but having a higher overall eating frequency due to increased snacking. These factors likely contribute to overeating associated with neurogenic obesity after SCI.
Article
Behavioral Sciences
Shana Adise, Kerri N. Boutelle, Panteha Hayati Rezvan, Eric Kan, Kyung E. Rhee, Michael I. Goran, Elizabeth R. Sowell
Summary: This study investigated the relationship between executive functions and cognition during adolescence, and the intake of fat and sugar two years later. The study found that higher impulsivity and reward-seeking behaviors were related to greater fat and sugar intake in males, while higher negative urgency and BMI were related to greater intake in both sexes. These findings suggest that individuals with certain traits may be more at risk for weight gain due to overconsumption of unhealthy foods.
Article
Behavioral Sciences
Claire Margerison, Gozde Aydin, Christel Larsson, Alison Booth, Anthony Worsley, Janandani Nanayakkara
Summary: The COVID-19 pandemic and associated lockdowns resulted in changes in food accessibility and availability, leading to shifts in food habits and behaviors among people worldwide. A study conducted in Australia examined the self-reported changes in food habits and behaviors of adults during the COVID-19 restrictions in 2020. The majority of respondents reported developing positive food habits, such as trying new recipes, cooking from scratch, and reducing take-away meals. The study also found that family involvement in food preparation and eating together increased during the restrictions. However, there were negative experiences, including difficulties in purchasing certain foods and limited access to food outlets.
Article
Behavioral Sciences
Betsy Cogan, Jamie A. Cooper
Summary: This study aimed to assess the effect of dietary sweetness on appetite in adults with and without obesity. The results showed that the response of ghrelin to unsweetened rinses was energy-specific for all adults, while rinses containing sucralose led to greater cephalic phase cholecystokinin release in adults with a BMI between 18.5 and 24.9 kg/m(2).
Article
Behavioral Sciences
Rebecca Gregson, Jared Piazza, Heather Shaw
Summary: Recent scholarship has identified a group of individuals who self-identify as anti-vegan, and they have distinct dietarian identities and ideological profiles. Anti-vegans show higher levels of commitment to their dietary patterns compared to omnivores, and they also score higher on various ideological measures.
Review
Behavioral Sciences
Gibson Weydmann, Patricia Maidana Miguel, Nour Hakim, Laurette Dube, Patricia Pelufo Silveira, Lisiane Bizarro
Summary: This study systematically reviewed the association between obesity and overweight with reinforcement learning performance. It was found that obesity might be associated with impairments in utilizing aversive outcomes to change behavior, but further research is needed to confirm this association.
Article
Behavioral Sciences
Laura Kudlek, Rebecca A. Jones, Carly Hughes, Robbie Duschinsky, Andrew Hill, Rebecca Richards, Megan Thompson, Ann Vincent, Simon J. Griffin, Amy L. Ahern
Summary: This study explored how participants of an ACT-based weight management intervention (WMI) experience emotional eating and highlighted the importance of self-awareness and alternative coping strategies in improving emotional eating. It also emphasized the need for ongoing and personalized interventions to support individuals with external locus of control and complex emotional eating experiences.
Article
Behavioral Sciences
Stefanie C. Landwehr, Monika Hartmann
Summary: This study examines the influence of peers on children's snack purchasing decisions, finding that the presence of peers strongly impacts children's brand awareness and price perception, highlighting the crucial role of social influence in shaping children's decision-making processes.
Article
Behavioral Sciences
Rao Yuan, Shaosheng Jin, Wenchao Wu
Summary: This study examines the interactive effects of information and consumer trust on consumer preferences for organic food. The results show that consumers are willing to pay a higher price for organic food, especially those with higher levels of trust. The introduction of information significantly increases consumers' willingness to pay, with a greater increase observed among high-trust consumers.
Article
Behavioral Sciences
Oda Bjorklund, Lars Wichstrom, Clare Llewellyn, Silje Steinsbekk
Summary: This study tests the psychometric properties of the Adult Eating Behavior Questionnaire (AEBQ) in a sample of 14-year-olds and examines its construct validity using the parent-reported Children's Eating Behavior Questionnaire (CEBQ). The results show that a 7-factor solution of the AEBQ without the Hunger scale is a better fitting model, and there are small-to-moderate correlations between the AEBQ and CEBQ scales.
Article
Behavioral Sciences
Alice M. Cox, Rachael W. Taylor, Jillian J. Haszard, Kathryn L. Beck, Pamela R. von Hurst, Cathryn A. Conlon, Lisa A. Te Morenga, Lisa Daniels, Jenny Mcarthur, Rebecca Paul, Neve H. McLean, Emily A. Jones, Ioanna Katiforis, Kimberley J. Brown, Madeline Gash, Madeleine Rowan, Elizabeth A. Fleming, Rosario Jupiterwala, Bailey R. Bruckner, Anne-Louise M. Heath
Summary: Although concerns are often raised about the potential impact of baby food pouch use and Baby-Led Weaning (BLW) on infant health, there is limited research in this area. This study found that frequent pouch use was associated with increased food fussiness and more selective eating, while BLW was associated with higher energy intake and a range of eating behaviors.
Article
Behavioral Sciences
Briana L. Kennedy, Andrew M. Camara, Dominic M. D. Tran
Summary: This study investigated the relationship between obesity, overconsumption, and oversensitivity to rewards, and how it affects attentional biases towards food-related stimuli. The results showed that individuals with higher BMI had lower attentional priority for food and food logos, while increased consumption of HFHS foods and dieting predicted increased attentional priority for food and food logo images.
Article
Behavioral Sciences
Irene Campos-Sanchez, Rocio Munoz-Sanchez, Eva-Maria Navarrete-Munoz, Maria Sofia Molina-Inigo, Miriam Hurtado-Pomares, Paula Fernandez-Pires, Alicia Sanchez-Perez, Daniel Prieto-Botella, Iris Juarez-Leal, Paula Peral-Gomez, Cristina Espinosa-Sempere, Desiree Valera-Gran
Summary: This study aimed to investigate the association between sensory reactivity and feeding problems in young children. The results showed that taste/smell sensitivity was significantly associated with difficulties in texture transition/introduction, limited variety of foods, and both feeding problems. Additionally, children with total sensory reactivity or auditory filtering sensory reactivity had a higher prevalence of consuming a limited variety of foods. These findings highlight the importance of considering sensory reactivity as a potential predictor of feeding problems.
