Aroma effects on food choice task behavior and brain responses to bakery food product cues

2018 ◽  
Vol 68 ◽  
pp. 304-314 ◽  
Author(s):  
Rene A. de Wijk ◽  
Paul A.M. Smeets ◽  
Ilse A. Polet ◽  
Nancy T.E. Holthuysen ◽  
Jet Zoon ◽  
...  
Keyword(s):  
Food Choice ◽  
Food Product ◽  
Choice Task ◽  
Task Behavior ◽  
Brain Responses

scholarly journals Reasoning Through the Disjunctive Syllogism in Monkeys

2021 ◽  
Vol 32 (2) ◽  
pp. 292-300
Author(s):  
Stephen Ferrigno ◽  
Yiyun Huang ◽  
Jessica F. Cantlon
Keyword(s):  
Decision Making ◽  
Food Choice ◽  
Human Learning ◽  
Choice Task ◽  
Logical Inference ◽  
Critical Aspect ◽  
Disjunctive Syllogism ◽  
Symbolic Thought ◽  
Dependent Relation ◽  
Nonhuman Animals

The capacity for logical inference is a critical aspect of human learning, reasoning, and decision-making. One important logical inference is the disjunctive syllogism: given A or B, if not A, then B. Although the explicit formation of this logic requires symbolic thought, previous work has shown that nonhuman animals are capable of reasoning by exclusion, one aspect of the disjunctive syllogism (e.g., not A = avoid empty). However, it is unknown whether nonhuman animals are capable of the deductive aspects of a disjunctive syllogism (the dependent relation between A and B and the inference that “if not A, then B” must be true). Here, we used a food-choice task to test whether monkeys can reason through an entire disjunctive syllogism. Our results show that monkeys do have this capacity. Therefore, the capacity is not unique to humans and does not require language.

Who really values healthy food?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Pilar Ester Arroyo ◽  
Javier Liñan ◽  
Jorge Vera Martínez
Keyword(s):  
Psychological Health ◽  
Food Choice ◽  
Food Preferences ◽  
Food Product ◽  
Food Products ◽  
Healthy Food ◽  
Content Type ◽  
Trade Offs ◽  
Individual Traits ◽  
Health Related

PurposeWhen selecting manufactured foods, customers consider several product features. Given the contemporary trends of food consumption, the purpose of this paper is to determine the influence that some demographic and psychographic key variables have on the chances of a consumer belonging to a market segment characterised by health-related food preferences.Design/methodology/approachThe food choice scale is revised to develop a multidimensional measure of the factors underlying consumer food choices. Data of 288 sampled consumers were used to validate the scale and to group consumers into four segments based on the value assigned to several food-product meta-attributes. Depending on these food choice values, the study identified four dissimilar clusters: utilitarian, protecting, toning and highly demanding.FindingsConsumers use multiple attributes when choosing food products. However, emerging segments tend to prefer health-related attributes over utilitarian or conventional attributes, such as price, flavour or accessibility. The consumers of these segments tend to be older, more health conscious and more prone to psychological health risks.Originality/valueDemographic and psychographic traits tend to drive trade-offs between health- and non-health-related attributes when considering food products. Several multivariate methodologies were innovatively coupled to characterize consumers based on their healthy food preferences and individual traits.

My owner, right or wrong: the effect of familiarity on the domestic dog’s behavior in a food-choice task

2013 ◽  
Vol 17 (2) ◽  
pp. 461-470 ◽  
Author(s):  
Amy Cook ◽  
Jennifer Arter ◽  
Lucia F. Jacobs
Keyword(s):  
Food Choice ◽  
Choice Task

scholarly journals Implementation of a New Food Picture Database in the Context of fMRI and Visual Cognitive Food-Choice Task in Healthy Volunteers

2019 ◽  
Vol 10 ◽  
Author(s):  
Yentl Gautier ◽  
Paul Meurice ◽  
Nicolas Coquery ◽  
Aymery Constant ◽  
Elise Bannier ◽  
...  
Keyword(s):  
Healthy Volunteers ◽  
Food Choice ◽  
Choice Task ◽  
Picture Database ◽  
Visual Cognitive

Ethics of Food Production and Consumption

2014 ◽  
Author(s):  
Michiel Korthals
Keyword(s):  
Food Choice ◽  
Food Production ◽  
Academic Discipline ◽  
Food Product ◽  
Food Ethics ◽  
Natural Food ◽  
Ethical Problems ◽  
Eating Meat ◽  
Production And Consumption ◽  
The Relationship

Food production and consumption involves ethics, as reflected in prohibitions, refutations, exhortations, recommendations, and even less explicit ethical notions such as whether a certain food product is natural. Food ethics has emerged as an important academic discipline and a branch of philosophy whose underlying goal is to define and elucidate food ethical problems. This article explores the ethics of food production and food consumption. It first presents a historical overview of food and the evolving gap between food production and consumption before discussing a number of quite pressing social concerns associated with the present-day food production system. It then considers concepts and approaches, including agrarianism and pluralism, in the context of two urgent food ethical problems: malnutrition and producing and eating meat. The article also examines food choice, the relationship between food ethics and politics, and the task of food ethics before concluding with a discussion of the future of food and food ethics.

scholarly journals An Investigation on Social Representations: Inanimate Agent Can Mislead Dogs (Canis familiaris) in a Food Choice Task

PLoS ONE ◽  
2015 ◽  
Vol 10 (8) ◽  
pp. e0134575 ◽  
Author(s):  
Judit Abdai ◽  
Anna Gergely ◽  
Eszter Petró ◽  
József Topál ◽  
Ádám Miklósi
Keyword(s):  
Food Choice ◽  
Social Representations ◽  
Canis Familiaris ◽  
Choice Task

Calorie Labeling Promotes Dietary Self-Control by Shifting the Temporal Dynamics of Health- and Taste-Attribute Integration in Overweight Individuals

2018 ◽  
Vol 29 (3) ◽  
pp. 447-462 ◽  
Author(s):  
Seung-Lark Lim ◽  
Molly T. Penrod ◽  
Oh-Ryeong Ha ◽  
Jared M. Bruce ◽  
Amanda S. Bruce
Keyword(s):  
Decision Process ◽  
Food Choice ◽  
Temporal Dynamics ◽  
Food Choices ◽  
Choice Task ◽  
Self Control ◽  
Unhealthy Food ◽  
Relative Speed ◽  
Calorie Labeling ◽  
Health Related

Understanding why people make unhealthy food choices and how to promote healthier choices is critical to prevent obesity. Unhealthy food choices may occur when individuals fail to consider health attributes as quickly as taste attributes in their decisions, and this bias may be modifiable by health-related external cues. One hundred seventy-eight participants performed a mouse-tracking food-choice task with and without calorie information. With the addition of calorie information, participants made healthier choices. Without calorie information, the initial integration of health attributes in overweight individuals’ decisions was about 230 ms delayed relative to the taste attributes, but calorie labeling promoted healthier choices by speeding up the integration of health attributes during a food-choice task. Our study suggests that obesogenic choices are related to the relative speed with which taste and health attributes are integrated into the decision process and that this bias is modifiable by external health-related cues.

scholarly journals The Relationship between Bodyweight Status and Weight Perception Explains Differences in Calories Ordered in a Food Choice Exercise

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1794
Author(s):  
Jean-Claude Mbarushimana ◽  
Christopher R. Gustafson ◽  
Henriette Gitungwa ◽  
Eliana Zeballos
Keyword(s):  
Food Choice ◽  
Weight Status ◽  
Weight Perception ◽  
Relative Weight ◽  
Choice Task ◽  
Dieting Behavior ◽  
Measured Weight ◽  
Perceived Weight ◽  
Relationship Of ◽  
The Relationship

Understanding food choice is critical to be able to address the rise in obesity rates around the globe. In this paper, we examine the relationship between measured (BMI, using self-reported height and weight) and perceived weight status with the number of calories ordered in a controlled online food choice exercise. A total of 1044 participants completed an online food choice exercise in which they selected ingredients for a sandwich from five categories: meat/protein, cheese, spread/dressing, bread, and vegetables. We examine the number of calories ordered by participants and use linear regression to study the relationship of BMI category relative to self-reported perceived weight status with calories ordered. As a comparison to previous literature, we also examine the relationship between relative weight status and self-reported dieting behavior using logistic regression. We find that participants perceiving themselves to have a higher BMI than their BMI calculated using height and weight ordered significantly fewer calories and were more likely to report dieting than participants who perceived themselves to have a lower BMI than their calculated BMI. The relationship between perceived weight status and measured weight status explains behavior in a food choice task. Understanding how people perceive their weight may help design effective health messages.

The Differential Role of Smell and Taste For Eating Behavior

Perception ◽  
2017 ◽  
Vol 46 (3-4) ◽  
pp. 307-319 ◽  
Author(s):  
Sanne Boesveldt ◽  
Kees de Graaf
Keyword(s):  
Eating Behavior ◽  
Food Choice ◽  
Experimental Studies ◽  
Real Life ◽  
Food Product ◽  
Nutrient Sensing ◽  
Oral Exposure ◽  
Eating Rate ◽  
Comprehensive Overview

Food choice and food intake are guided by both sensory and metabolic processes. The senses of taste and smell play a key role in the sensory effects on choice and intake. This article provides a comprehensive overview of, and will argue for, the differential role of smell and taste for eating behavior by focusing on appetite, choice, intake, and satiation. The sense of smell mainly plays a priming role in eating behavior. It has been demonstrated that (orthonasal) odor exposure induces appetite specifically for the cued food. However, the influence of odors on food choice and intake is less clear, and may also depend on awareness or intensity of the odors, or personality traits of the participants. Taste on the other hand, has a clear role as a (macro)nutrient sensing system, during consumption. Together with texture, taste is responsible for eating rate, and thus in determining the oral exposure duration of food in the mouth, thereby contributing to satiation. Results from these experimental studies should be taken to real-life situations, to assess longer-term effects on energy intake. With this knowledge, it will be possible to steer people’s eating behavior, as well as food product development, toward a less obesogenic society.

Food Choice Task--Adapted

2018 ◽  
Author(s):  
Karin Foerde ◽  
Loren Gianini ◽  
Yuanjia Wang ◽  
Peng Wu ◽  
Daphna Shohamy ◽  
...  
Keyword(s):  
Food Choice ◽  
Choice Task
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