scholarly journals Effects of flavour amplification of Quorn® and yoghurt on food preference and consumption in relation to age, BMI and odour perception

2000 ◽  
Vol 83 (2) ◽  
pp. 105-113 ◽  
Author(s):  
Martijn I. Griep ◽  
Tony F. Mets ◽  
Desire L. Massart
Keyword(s):  
Food Habits ◽  
Food Systems ◽  
Food Preference ◽  
Detection Threshold ◽  
Random Order ◽  
Target Groups ◽  
Total Consumption ◽  
Partial Regression Coefficient ◽  
Young Subjects ◽  
Odour Perception

Since the food habits of many elderly people are inadequate, the first experiment of the present study tested whether flavour amplification induces changes in preferences for and consumption of food and thus might result in a nutritional benefit. Two panels, one of 260 and one of 120 subjects, aged 19–98 years, took part in the study in which preferences for flavour-amplified yoghurt and Quorn® were measured. For both products, only a few of the young subjects (20 %) preferred the high flavour level; the percentage of subjects preferring the high flavour levels increased with age. These changes were highly significant. In a second experiment, participants received, under ad libitum conditions over 2 d in random order, a dish of yoghurt with either a high or a low flavour level. When adjusted for total consumption quantity, consumption of the highly flavoured yoghurt was not significantly correlated with age (r -0·03, P = 0·35). In a third experiment, odour perception was measured by determining the detection threshold for isoamylacetate. BMI values were obtained and the relationships between BMI and odour perception, age, preference and consumption were assessed in the age group 40–65 years. A significant correlation was observed between age and BMI (r 0·51, P < 0·0005). No significant correlation was observed between BMI and relative consumption of highly flavoured yoghurt (r -0·14, P = 0·14). A significant correlation was observed between BMI and preference for flavour-amplified yoghurt (r 0·35, P < 0·001). However, no significant correlation was observed between BMI and odour perception (r 0·07, P = 0·32). With increasing age, a combined influence of age, sex, BMI and odour perception on food preference is to be expected. According to our multiple regression analysis, BMI showed a significant partial regression coefficient (standardized β 0·36, P = 0·03). In conclusion, flavour amplification of food for older adults deserves attention, but specific approaches, which are tailored to the candidate food systems and older adult target groups, are needed.

scholarly journals Essential fatty acids in the nutrition of severely neurologically disabled children

2000 ◽  
Vol 83 (3) ◽  
pp. 219-225 ◽  
Author(s):  
Jardar Hals ◽  
K. S. Bjerve ◽  
H. Nilsen ◽  
A. G. Svalastog ◽  
J. Ek
Keyword(s):  
Food Habits ◽  
Food Systems ◽  
Essential Fatty Acids ◽  
Detection Threshold ◽  
Random Order ◽  
Target Groups ◽  
Total Consumption ◽  
Partial Regression Coefficient ◽  
Young Subjects ◽  
Odour Perception

Since the food habits of many elderly people are inadequate, the first experiment of the present study tested whether flavour amplification induces changes in preferences for and consumption of food and thus might result in a nutritional benefit. Two panels, one of 260 and one of 120 subjects, aged 19–98 years, took part in the study in which preferences for flavour-amplified yoghurt and Quorn® were measured. For both products, only a few of the young subjects (20 %) preferred the high flavour level; the percentage of subjects preferring the high flavour levels increased with age. These changes were highly significant. In a second experiment, participants received, underad libitumconditions over 2 d in random order, a dish of yoghurt with either a high or a low flavour level. When adjusted for total consumption quantity, consumption of the highly flavoured yoghurt was not significantly correlated with age (r-0·03,P= 0·35). In a third experiment, odour perception was measured by determining the detection threshold for isoamylacetate. BMI values were obtained and the relationships between BMI and odour perception, age, preference and consumption were assessed in the age group 40–65 years. A significant correlation was observed between age and BMI (r0·51,P< 0·0005). No significant correlation was observed between BMI and relative consumption of highly flavoured yoghurt (r-0·14,P= 0·14). A significant correlation was observed between BMI and preference for flavour-amplified yoghurt (r0·35,P< 0·001). However, no significant correlation was observed between BMI and odour perception (r0·07,P= 0·32). With increasing age, a combined influence of age, sex, BMI and odour perception on food preference is to be expected. According to our multiple regression analysis, BMI showed a significant partial regression coefficient (standardized β 0·36,P= 0·03). In conclusion, flavour amplification of food for older adults deserves attention, but specific approaches, which are tailored to the candidate food systems and older adult target groups, are needed.

scholarly journals Social justice-oriented narratives in European urban food strategies: Bringing forward redistribution, recognition and representation

2020 ◽  
Author(s):  
Sara A. L. Smaal ◽  
Joost Dessein ◽  
Barend J. Wind ◽  
Elke Rogge
Keyword(s):  
Social Justice ◽  
Food Systems ◽  
Food System ◽  
Food Policy ◽  
Political Representation ◽  
Decision Rules ◽  
Food Justice ◽  
Three Dimensions ◽  
Target Groups ◽  
Theory Of Justice

Abstract More and more cities develop urban food strategies (UFSs) to guide their efforts and practices towards more sustainable food systems. An emerging theme shaping these food policy endeavours, especially prominent in North and South America, concerns the enhancement of social justice within food systems. To operationalise this theme in a European urban food governance context we adopt Nancy Fraser’s three-dimensional theory of justice: economic redistribution, cultural recognition and political representation. In this paper, we discuss the findings of an exploratory document analysis of the social justice-oriented ambitions, motivations, current practices and policy trajectories articulated in sixteen European UFSs. We reflect on the food-related resource allocations, value patterns and decision rules these cities propose to alter and the target groups they propose to support, empower or include. Overall, we find that UFSs make little explicit reference to social justice and justice-oriented food concepts, such as food security, food justice, food democracy and food sovereignty. Nevertheless, the identified resources, services and target groups indicate that the three dimensions of Fraser are at the heart of many of the measures described. We argue that implicit, fragmentary and unspecified adoption of social justice in European UFSs is problematic, as it may hold back public consciousness, debate and collective action regarding food system inequalities and may be easily disregarded in policy budgeting, implementation and evaluation trajectories. As a path forward, we present our plans for the RE-ADJUSTool that would enable UFS stakeholders to reflect on how their UFS can incorporate social justice and who to involve in this pursuit.

scholarly journals Effect of yoga on general health: food habits versus blood groups

2017 ◽  
Vol 4 (6) ◽  
pp. 1923
Author(s):  
Acharya Balkrishna ◽  
Anita Verma ◽  
Rachana Bhattarai ◽  
G. Paran Gowda
Keyword(s):  
Health Policy ◽  
General Health ◽  
Food Habits ◽  
Blood Groups ◽  
Descriptive Statistics ◽  
Policy Implications ◽  
Calorie Intake ◽  
Health Food ◽  
Target Groups ◽  
Close Link

Background: In this paper, we attempted to critically analyze the relation between food habits intake versus different blood groups. In majority of the cases we found that there is a close link between the food habits versus the blood groups.Methods: As a sample measure, we collected 50 sample blood groups and their respective food habits. Descriptive statistics is applied to know the average number of people having different food habits versus blood groups. The study covers 25 females and 25 males. The target groups cover students, public and staff of Patanjali Yogpeeth and also patients.Results: The findings of the study show that the 4 major blood groups A, B, AB and O have almost the same food habits in terms of calorie intake. Secondly, the study shows that there is a probability of blood groups having a relation to different ailments which could be treated with appropriate dieting systems and energy. Thirdly, the sample study shows that people having AB blood group may be more prone to mental discomforts for which Aloevera juice along with general yoga practices has been suggested followed by other blood groups; A, B and O.Conclusions: This study will be useful for all the medical and paramedical practitioners, dieticians, nutrition experts. It will have general health policy implications at primary and sub center level centers. 

scholarly journals Association between Food Preferences and Food Habits in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3003
Author(s):  
Dominika Skolmowska ◽  
Dominika Głąbska ◽  
Dominika Guzek
Keyword(s):  
Food Habits ◽  
Food Preference ◽  
Food Preferences ◽  
Population Based ◽  
Sampling Procedure ◽  
Influential Factors ◽  
School Students ◽  
Food Purchase ◽  
Fried Foods ◽  
Consumption Habits

Food preferences are among the most influential factors of food habits in the vulnerable period of adolescence; in addition, gender-dependent differences in food preferences are also observed. The aim of the present study was to analyze differences in food habits between individuals stratified based on their food preferences in a population-based sample of adolescents aged 15–20. The study was conducted within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population in a group of 2419 secondary school students who were randomly chosen to participate in the study using a random quota sampling procedure. The food preferences were determined on the basis of a validated Food Preference Questionnaire (FPQ) (which enables assessing preference of vegetables, fruit, meat/fish, dairy, snacks, and starches), whereas food habits were determined on the basis of the Adolescents’ Food Habits Checklist (AFHC) (which enables assessing food purchase, preparation, and consumption habits). The analysis involved three homogenous clusters (‘low-preferring’, ‘hedonists’, and ‘high-preferring’), which were identified using the k-means algorithm. It was found that for a number of the assessed food purchase, preparation, and consumption habits, there were statistically significant differences between the ‘low-preferring’, ‘hedonists’, and ‘high-preferring’ clusters. Within food purchase habits, the food preference influenced frequency of buying pastries/cakes and frequency of eating takeaway meals for all the respondents, while for female respondents, it influenced also choice of desserts in restaurants, and for male respondents, it influenced choosing a low-fat lunch away from home (p < 0.05). Within food preparation habits, the food preference influenced the fat content in desserts at home, the frequency of eating at least one serving of vegetables/salad with an evening meal, the frequency of spreading butter/margarine on bread thinly, and the frequency of having cream on desserts for all the respondents; meanwhile, for female respondents, it also influenced the frequency of avoiding fried foods and the frequency of including chocolate/biscuits in their packed lunch (p < 0.05). Within food consumption habits, the food preference influenced the frequency of eating a dessert/pudding, eating at least one serving of fruit a day, eating at least one serving of vegetables/salad a day, avoiding sausages/burgers, trying to ensure they eat plenty of fruit and vegetables, and frequency of choosing fruit as a snack for all the respondents; meanwhile, for male respondents, it also influenced the frequency of eating sweet snacks and eating at least three servings of fruit most days (p < 0.05). Taking into account that some improper food habits may be typical for the specific clusters, there is an urgent need to analyze and address them for the purposes of public health and to bear in mind that some of those habits are gender-dependent.

Aging: Sensitivity vs Criterion in Taste Perception

1983 ◽  
Vol 6 (1) ◽  
pp. 105-115
Author(s):  
T. Kushnir ◽  
N. Shapira
Keyword(s):  
Strategic Behavior ◽  
Tap Water ◽  
Detection Threshold ◽  
Threshold Level ◽  
The Elderly ◽  
False Positives ◽  
Taste Perception ◽  
Elderly Subjects ◽  
Age Related ◽  
Young Subjects

The study employed the signal-detection paradigm as a model for investigating age related biological vs cognitive (decision) effects on perceptual behavior. Old and young subjects reported the presence or absence of sugar in threshold level solutions and tap water. It was found that the aged subjects displayed a higher detection threshold. They also obtained a higher (stricter) criterion of decision, fewer false-positives and a greater false-negatives-to-total-errors ratio. These findings were interpreted as strategic behavior motivated by the elderly subjects' greater need to perform well through reducing the error rate. A post-hoc interview found that most subjects equated the term 'error' with false-positives only. Therefore, the negative response bias found among the elderly subjects may represent a strategic attempt to reduce the rate of false-positive errors. It is also speculated that it may reflect a need to save energy, since negative responses imply an unwillingness to commit oneself to exert effort.

Primary Food Sources of Nutrients In the Diet of Canadian Adults

2006 ◽  
Vol 67 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Louise Johnson-Down ◽  
Heidi Ritter ◽  
Linda Jacobs Starkey ◽  
Katherine Gray-Donald
Keyword(s):  
Dairy Products ◽  
Food Habits ◽  
Response Rate ◽  
Food Sources ◽  
Common Source ◽  
Total Consumption ◽  
Nutrient Sources ◽  
Dietary Recall ◽  
Public Health Professionals ◽  
Using Data

Purpose: Food sources of nutrients in the Canadian diet were explored. Knowledge of these sources is important to public health professionals and to those in clinical practice. Methods: Using data from the Food Habits of Canadians study, we investigated nutrient sources from detailed food groupings in a sample of 1,543 adults (971 women, 572 men) from across Canada. Subjects were interviewed by trained dietitians. At the time of the interview, a sociodemographic questionnaire and a 24-hour dietary recall were completed. Results: The response rate was 30%. Subjects aged 18 to 34 reported eating more prepared and convenience foods than did those aged 35 to 65. Energy was contributed mainly by breads, pasta, rice, grains, and fluid milk. Protein intake was primarily derived from meat and dairy products; legumes, nuts, seeds, and eggs were not high contributors. For men aged 35 to 65 and women aged 18 to 65, butter, margarine, and oil were the primary fat sources; they were the second most common source for men aged 18 to 34. Fibre was provided by foods that are not usually considered good sources, but because of the large total consumption of these foods, they are important in Canadians’ diet. The main source of calcium was dairy products, and iron came mainly from non-heme sources. Conclusions: We must understand the contributions of foods to nutrients, and distinguish “important” sources of nutrients (those consumed by many in substantial amounts) from “good” sources (foods rich in particular nutrients, whether eaten or not).

scholarly journals Food Composition Databases: Does It Matter to Human Health?

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2816
Author(s):  
Amélia Delgado ◽  
Manel Issaoui ◽  
Margarida C. Vieira ◽  
Isabel Saraiva de Carvalho ◽  
Anthony Fardet
Keyword(s):  
Nutritional Quality ◽  
Food Habits ◽  
Food Systems ◽  
Nutritional Value ◽  
Food Choices ◽  
Food Composition ◽  
Health Impacts ◽  
Food Matrix ◽  
Wide Range ◽  
Ease Of Access

Food provides humans with more than just energy and nutrients, addressing both vital needs and pleasure. Food habits are determined by a wide range of factors, from sensorial stimuli to beliefs and, once commanded by local and seasonal availability, are nowadays driven by marketing campaigns promoting unhealthy and non-sustainable foodstuffs. Top-down and bottom-up changes are transforming food systems, driven by policies on SDGs and by consumer’s concerns about environmental and health impacts. Food quality, in terms of taste, safety, and nutritional value, is determined by its composition, described in food composition databases (FDBs). FDBs are then useful resources to agronomists, food and mechanical engineers, nutritionists, marketers, and others in their efforts to address at maximum human nutrient needs. In this work, we analyse some relevant food composition databases (viz., purpose, type of data, ease of access, regularity of updates), inspecting information on the health and environmental nexus, such as food origin, production mode as well as nutritional quality. The usefulness and limitations of food databases are discussed regarding what concerns sustainable diets, the food ‘matrix effect’, missing compounds, safe processing, and in guiding innovation in foods, as well as in shaping consumers’ perceptions and food choices.

A Comparison of Two Methods for Determining Nasal Irritant Sensitivity

1997 ◽  
Vol 11 (5) ◽  
pp. 371-378 ◽  
Author(s):  
Dennis J. Shusterman ◽  
John R. Balmes
Keyword(s):  
Detection Threshold ◽  
Random Order ◽  
Ambient Air ◽  
Ambient Air Pollution ◽  
Respiratory Pattern ◽  
Testing Method ◽  
Respiratory Flow ◽  
Nasal Irritation ◽  
Adult Volunteers

Nasal irritation and irritant-induced reflexes (rhinorrhea and congestion) are prominent symptoms associated with indoor and ambient air pollution, and marked heterogeneity in individual sensitivity has been suggested. Nevertheless, there is currently no generally accepted functional index of nasal irritant sensitivity available for clinical use. To address this issue, we compared two objective measures of nasal irritant sensitivity: a CO2 detection task, and CO2-induced transient disruption of respiratory pattern (pulsed CO2 acting as an odorless irritant). Using a respiratory flow thermocouple to produce a continuous recording of respiratory pattern, we challenged 20 normal adult volunteers (13 males and 7 females, average age 39.4 years) with brief (approximately 3 second) pulses of the odorless irritant carbon dioxide. Increasing levels of CO2 (10–70%, vol/vol), paired with filtered air in random order, were presented unilaterally by nasal cannula of fixed geometry, synchronized with the inspiratory phase of the respiratory cycle. All subjects yielded CO2 detection thresholds, whereas within the constraints of the testing method (subjective irritation rating ≤ “very strong”), only 13 of 20 subjects (65%) exhibited transient disruption of their breathing pattern. Further, although decreased respiratory volume (indirectly measured) appeared to be a common feature, several distinct patterns of respiratory alteration were observed, rendering objective scoring more difficult. Finally, some subjects showed CO2-induced respiratory disruption intermittently from trial to trial, implying that rapid adaptation occurs. Determination of the CO2 detection threshold therefore appears to be the more objective and consistently applicable endpoint for determining individual nasal irritant sensitivity.

scholarly journals Consistency of Food Preferences in Australian Children from 2 to 5 Years of Age

2018 ◽  
Author(s):  
Rebecca Byrne ◽  
Chelsea Mauch ◽  
Lucy Bell ◽  
Lynne Daniels
Keyword(s):  
Food Habits ◽  
Food Preference ◽  
Food Preferences ◽  
Early Years ◽  
Preference Change ◽  
Healthy Foods ◽  
Point Scale ◽  
Time Points ◽  
Frequent Exposure ◽  
Over Time

While it is generally accepted that food habits established during infancy will track into later childhood, longitudinal analysis of children&rsquo;s food preferences is rare. This paper examines whether maternal-reported child food preferences at five years of age are the same as that reported at two years; and identifies any patterns of change from two- to five- years. Mothers in the Australian NOURISH trial reported child food preferences at two and five years of age. A four point scale was utilised - &lsquo;like&rsquo;, &lsquo;neither like or dislike&rsquo;, &lsquo;dislike&rsquo;, &lsquo;never tried&rsquo;. The proportion of children having the same preference at the two time points was calculated (95%CI) for 48 foods (cereals, 4; vegetables, 20; fruit, 14; meat/alternatives, 6; dairy, 4). For foods where &le;50% children had consistent preferences, the pattern of food preference change was determined. For 40/48 foods, more than half of the children were reported to have the same preference at two years of age, and three years later, at age five. Foods for which &le;50% children had the same preference at both ages were high-sugar breakfast cereals, zucchini, mushrooms, eggplant, spinach, lettuce, cabbage and celery. Findings reinforce the importance of promoting a consistent message regarding early and frequent exposure to a variety of healthy foods, particularly during the first 2 years of life, as the preferences established in these early years are likely to be maintained over time.

Do you smell what I smell? Genetic variation in olfactory perception

2014 ◽  
Vol 42 (4) ◽  
pp. 861-865 ◽  
Author(s):  
Darren W. Logan
Keyword(s):  
Detection Threshold ◽  
Significant Proportion ◽  
Olfactory Receptors ◽  
Behavioural Response ◽  
Olfactory Perception ◽  
Phenotypic Differences ◽  
Receptor Repertoire ◽  
Or Genes ◽  
The Brain ◽  
Odour Perception

The sense of smell is mediated by the detection of chemical odours by ORs (olfactory receptors) in the nose. This initiates a neural percept of the odour in the brain, which may provoke an emotional or behavioural response. Analogous to colour-blindness in the visual system, some individuals report a very different percept of specific odours to others, in terms of intensity, valence or detection threshold. A significant proportion of variance in odour perception is heritable, and recent advances in genome sequencing and genotyping technologies have permitted studies into the genes that underpin these phenotypic differences. In the present article, I review the evidence that OR genes are extremely variable between individuals. I argue that this contributes to a unique receptor repertoire in our noses that provides us each with a personalized perception of our environment. I highlight specific examples where known OR variants influence odour detection and discuss the wider implications of this for both humans and other mammals that use chemical communication for social interaction.

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