scholarly journals Which comes first? Examining breaking continuous flash suppression time of high-calorie and low-calorie foods

2021 ◽  
Vol 21 (9) ◽  
pp. 2245
Author(s):  
Hsing-Hao Lee ◽  
Sung-En Chien ◽  
Valerie Lin ◽  
Su-Ling Yeh
Keyword(s):  
Continuous Flash Suppression ◽  
Low Calorie ◽  
Suppression Time ◽  
High Calorie

IMPACT OF THE COVID-19 PANDEMIC ON THE GLOBAL ENERGY COAL MARKET

2020 ◽  
Vol 5 (12) ◽  
pp. 147-152
Author(s):  
G. L. KRASNYANSKY ◽  
◽  
A. E. SARYCHEV ◽  
Keyword(s):  
International Markets ◽  
Global Energy ◽  
Price Changes ◽  
Low Calorie ◽  
Thermal Coal ◽  
Coal Market ◽  
Long Term Consequences ◽  
Development Prospects ◽  
High Calorie

The article highlights the changes in the global thermal coal market associated with the consequences of the COVID-19 pandemic, examines the dynamics of import volumes by key countries - consumers of thermal coal and export volumes by major exporting countries, as well as price changes in the main international markets. Analysis of changes in the global steam coal market caused by the consequences of the COVID-19 pandemic and a number of other objective factors demonstrates a change in the competitive positions of the largest exporting countries, which may have long-term consequences. In addition, the article examines the continuing trend of dividing the thermal coal market into the high-calorie and low-calorie thermal coal markets, which have multidirectional development prospects.

AROMATIC BIOMARKER FROM BROWN COAL, SANGATTA COALFIELD, EAST BORNEO OF MIDDLE MIOCENE TO LATE MIOCENE AGE

2016 ◽  
Vol 78 (6) ◽  
Author(s):  
Yulfi Zetra ◽  
Imam B. Sosrowidjojo ◽  
R. Y. Perry Burhan
Keyword(s):  
Aromatic Hydrocarbon ◽  
Organic Compounds ◽  
Brown Coal ◽  
Late Miocene ◽  
Middle Miocene ◽  
Coal Liquefaction ◽  
Low Calorie ◽  
Biomarker Analysis ◽  
Blending Process ◽  
High Calorie

A section of the Sangatta coalfield in the Balikpapan formation located in Kutai Basin, East Borneo, Indonesia, is the Inul area, located North of Pinang Dome. This section of the coalmine has coals with low calories (ca. 4379 cal/g), which is why they cannot be used optimally yet. The reasons of using low calorie coals are besides from being used as a mixing ingredient for the blending process of high calorie coals, they are also used to diversify the coals through the process of coal liquefaction (coal to liquid). In order for the coal liquefaction to be processed correctly, there needs to be a study on the geochemistry organics through coal biomarker analysis, particularly on the hydrocarbon aromatic fractions, so that the origins of the coal organic compounds could be known. Biomarker analysis on the aromatic hydrocarbon fraction shows the existence of naphthalene compound groups with sesquiterpenoids skeleton, phenanthrene with diterpenoids, sesterpenoids skeleton and triterpenoids aromatic pentacyclic. The existence of cadalene compound, triterpene pentacyclic monoaromatic, -triaromatic, -tetraaromatic, -pentaaromatic and triterpenoid C-ring cleaved hydrocarbon with oleanane, ursane and lupane skeletons indicated that the source of coal organic compounds were derived from b-amyrin which were produced by Angiospermae plants. The coal biomarkers distribution, particularly the high abundance of triterpenoid pentacyclic triaromatic compound, confirmed the low maturity of the coals which is predicted to profit from the process of liquefaction due to the high contents of their aromatic fractions.

scholarly journals Examining the role of thin-ideal internalization in the relationship between reactions to high- and low-calorie food and eating pathology

2020 ◽  
Author(s):  
Samantha Wilson ◽  
Stephen D Benning ◽  
Sarah Elizabeth Racine
Keyword(s):  
Blink Reflex ◽  
Eating Pathology ◽  
Self Report ◽  
Thin Ideal ◽  
Low Calorie ◽  
Thin Ideal Internalization ◽  
Startle Blink ◽  
The Relationship ◽  
High Calorie

Motivational responses to both body and food stimuli are relevant for eating disorders (EDs). Thin-ideal internalization, a socio-cognitive factor implicated in EDs, has been associated with approach responses toward thin bodies and avoidant responses to overweight bodies. Research examining reactions to food in EDs has been mixed, with some studies reporting enhanced approach and others observing avoidant responses to food. Thin-ideal internalization may help to explain these mixed findings, as individuals with eating pathology may experience food as a threat to internalized ideals of thinness, despite its inherently appetitive qualities. In the present study, physiological reflexes measuring aversive (startle blink reflex) and appetitive (postauricular reflex) responding as well as self-report ratings were recorded while 87 women with and without eating pathology viewed images of high- and low-calorie food. Greater global eating pathology, but not thin-ideal internalization, was associated with negative self-report valence ratings and lower craving ratings of high-calorie food. Thin-ideal internalization was related to more positive self-report ratings of low-calorie food, and low-calorie food ratings were related to eating pathology indirectly through thin-ideal internalization. Overall, thin-ideal internalization may represent a higher-order factor that influences conscious reactions to food.

scholarly journals Is there a memory bias for high calorie food images?

2020 ◽  
Author(s):  
Benjamin M Seitz ◽  
Josefa Equita ◽  
A. Janet Tomiyama ◽  
Aaron Blaisdell
Keyword(s):  
Visual Presentation ◽  
Human Memory ◽  
Memory Test ◽  
Future Research ◽  
Low Calorie ◽  
Recall Memory ◽  
Food Images ◽  
Presentation Procedure ◽  
Image Type ◽  
High Calorie

It is unclear if, and to what extent, the human memory system is biased towards food and food relevant stimuli. Drawing upon existing demonstrations of attentional biases to high calorie food images, and findings that evolutionarily relevant stimuli are preferentially remembered, we hypothesized that images of high calorie foods would be better remembered than images of low calorie foods and nonfood items. Investigating this is important because a general bias towards remembering high calorie images might facilitate greater incentive learning towards these images which could result in cue-induced overconsumption. We tested this in two pre-registered, within-subject studies (ns = 38). In Experiment 1, using a rapid stream visual presentation procedure and recognition memory test, we found no effect of image type (high calorie, low calorie, nonfood) on recognition for previously seen images (F < 1.0). However, we did observe fewer correct rejections (i.e. more false memories) for novel low calorie images. In Experiment 2, we used a longer encoding procedure and free recall memory test and similarly failed to observe an effect of image type on recall (F < 1.0). We did discover several other factors that correlate with image memory which we discuss along with the implications of these results and directions for future research.

scholarly journals No evidence of calorie-related modulation of N2 in food-related Go/No-Go training: a pre-registered ERP study

2019 ◽  
Author(s):  
Matthias Aulbach ◽  
Ville Johannes Harjunen ◽  
Michiel Spape ◽  
Keegan Phillip Knittle ◽  
Ari Haukkala ◽  
...  
Keyword(s):  
Food Intake ◽  
Impulse Control ◽  
Diagnostic Value ◽  
Task Characteristics ◽  
Calorie Intake ◽  
Low Calorie ◽  
Clear Cut ◽  
Calorie Content ◽  
Food Images ◽  
High Calorie

Go/No-Go tasks, which require participants to inhibit automatic responses to images of palatable foods, have shown diagnostic value in quantifying food-related impulses.Moreover, they have shown potential for training to control impulsive eating. To test a suggested hypothesis that training modulates early neural markers of responseinhibition, the current study investigated how N2 event-related brain potential to high and low-calorie food images changes along the Go-/No-Go training and how the N2 is related to later eating behavior. Participants first completed a food Go/No-Go task in which high and low calorie food images were accompanied by Go- and No-Go-cues with equal frequency. Participants then completed a training block in which high-calorie foods were predominantly paired with a No-Go cue and the low-calorie foods with a Go cue, followed by a block with reversed coupling (order of the training blocks counterbalanced between participants). After each training, there was a snacking opportunity during which calorie intake was measured. Against our pre-registered hypotheses, the N2 amplitudes were not affected by calorie-content and there was no training-related modulation in the N2. Additionally, food intake did not differ between the preceding training blocks and the N2 amplitude did not predict food intake. Our study suggests that the link between N2 obtained in a food-related Go/No-Go task and impulse control is not clear-cut and may be limited to specific task characteristics. The results are of high importance as they question previously assumed mechanism of Go/No-Go training in food-related inhibitory control.

scholarly journals Heterogeneity in barriers regarding the motivation, the opportunity and the ability to choose low-calorie snack foods and beverages: associations with real-life choices

2015 ◽  
Vol 19 (9) ◽  
pp. 1584-1597 ◽  
Author(s):  
Colin Bos ◽  
Ivo A van der Lans ◽  
Frank J van Rijnsoever ◽  
Hans CM van Trijp
Keyword(s):  
Real Life ◽  
Population Based ◽  
Intervention Strategies ◽  
Sociodemographic Characteristics ◽  
Life Choices ◽  
Low Calorie ◽  
Snack Foods ◽  
Perceived Ability ◽  
R Packages ◽  
High Calorie

AbstractObjectiveEmploying Rothschild’s Motivation–Opportunity–Ability framework, the present study examines the extent to which heterogeneity in barriers regarding the motivation, the perceived opportunity and the perceived ability to choose low-calorie over high-calorie snacks is associated with the proportion of low-calorie snack choices in real life. Furthermore, the study investigates which dominant barrier profiles can be discerned.DesignData were obtained from a survey about participants’ motivation, opportunity and ability to choose low-calorie over high-calorie snacks and an FFQ that measured habitual consumption of snack foods and beverages. Data were analysed using R packages lavaan and NbClust, and IBM SPSS Statistics.SettingA representative sample (n 1318) of the Dutch population based on gender (686 women), age and education level.ResultsFor both snack foods and beverages, motivation to choose low-calorie over high-calorie snacks was associated strongest with proportions of low-calorie choices. The perceived ability and perceived opportunity were also associated with proportions of low-calorie choices, albeit to a lesser extent. Furthermore, three dominant profiles of barriers were identified: the no-barrier profile, the lack-of-opportunity profile and the lack-of-motivation profile. These profiles differed significantly on proportions of low-calorie snack choices, daily meal consumption and sociodemographic characteristics.ConclusionsHeterogeneity in barriers regarding the motivation, the perceived opportunity and the perceived ability to choose low-calorie over high-calorie snacks is associated with the proportion of low-calorie snack choices in real life. By identifying and appreciating heterogeneity in barriers, the present study provides further incentives for the tailoring of intervention strategies.

scholarly journals The Role of Attentional Bias in Excessive Food Consumption

2021 ◽  
Author(s):  
◽  
Dayna Mercer
Keyword(s):  
Attentional Bias ◽  
Eating Behaviour ◽  
Future Research ◽  
Emotional Stimuli ◽  
Distraction Effect ◽  
Low Calorie ◽  
Food Images ◽  
Trait Factors ◽  
High Calorie

<p>New Zealand obesity rates have reached epidemic proportions. Excessive eating not only harms individual health, but also the NZ economy; health-related costs soar with rising obesity rates. The need to understand possible mechanisms driving excessive eating behaviour is now crucial. One cognitive mechanism thought to contribute to excessive eating is an attentional bias towards food stimuli. We propose this bias would be similar to the attentional bias that is consistently shown with emotional stimuli (e.g. erotic and mutilation images). In this thesis I examined attentional biases towards food stimuli and how they relate to both state (hunger) and trait (waist circumference) factors. In Experiment 1, I investigated the existence of a food-related attentional bias and whether this bias is stronger towards high calorie food images, compared to low-calorie and non-food images (household objects). Participants were asked to fast for 2 hours (to promote self-reported hunger) before completing a distraction task. This task has repeatedly shown an attentional bias to high arousal emotional images (erotic and mutilation scenes). On each trial, participants had to determine whether a target letter was a ‘K’ or an ‘N’, while ignoring centrally-presented distractors (high calorie, low calorie and household object images). Compared to scrambled images, all image types were similarly distracting. We found no support for the existence of an attentional bias towards food stimuli; nor did we find a significant association between the bias and either state or trait factors. Experiment 2 sought to conceptually replicate Cunningham & Egeth (2018) who found significant support for the existence of a food-related attentional bias. Participants completed a similar task. However, distractor relevance was manipulated by incorporating both central and peripheral distractors, to increase ecological validity. Additionally, participants were asked to fast for longer (4 hours) to increase self-reported hunger. Despite a significant distraction effect (participants were more distracted on distractor present vs. distractor absent trials) and distractor-location effect (participants were more distracted by central vs. peripheral distractors), participants did not exhibit an attentional bias towards food stimuli. Furthermore, no significant associations between the bias and either state or trait factors were found. Thus, food stimuli do not appear to rapidly capture attention the way that emotional stimuli do, at least not in this task. Future research is needed to clarify the role of cognitive mechanisms in excessive eating behaviour.</p>

scholarly journals Developmental Changes in Food Perception and Preference

2021 ◽  
Vol 5 (Supplement_1) ◽  
pp. A7-A8
Author(s):  
Monica Serrano-Gonzalez ◽  
Seung-Lark Lim ◽  
Nicolette Sullivan ◽  
Robert Kim ◽  
Megan M Herting ◽  
...  
Keyword(s):  
Food Preferences ◽  
Food Choices ◽  
Brain Regions ◽  
Self Control ◽  
Developmental Changes ◽  
Differential Rate ◽  
Low Calorie ◽  
Food Perception ◽  
Age Related ◽  
High Calorie

Abstract Food choices are a key determinant of dietary intake, with involved brain regions such as the mesolimbic and prefrontal cortex maturing at a differential rate from childhood to young adulthood. However, developmental changes in healthy and unhealthy food perception and preference remain poorly understood. We aimed to understand this gap by investigating whether perceptions and preferences for food vary as a function of age, and how specific food attributes (i.e., taste and health) impact these age-related changes. We hypothesized that there would be an inverted U-shaped relationship between age and preference for high-calorie foods. As well, we expected that both dietary self-control and the decision weight of the health attribute would increase with age. One hundred thirty-nine participants aged 8–23 years (79 males, 60 females) participated in this study. They completed computerized rating tasks to assess taste, health, and liking (or preference) of high-calorie and low-calorie foods, followed by 100 binary food choices based on each participant’s individual ratings for taste and health. Among the 100 pairs, 75 were deemed challenge trials, where one food had a higher taste rating but a lower health rating than the other food item. Dietary self-control was considered successful when the healthier food cue in the challenge trial was chosen, and self-control success ratio (SCSR) was computed as the proportion of self-control success trials over the total number of choices. Results showed that high-calorie foods were rated as more tasty (r = 0.32, p &lt; 0.001) and less healthy (r = -0.22, p &lt; 0.01) with increasing age. As well, older participants wanted to eat high-calorie foods more than the younger participants (r = 0.29, p = 0.001). Furthermore, older age was associated with an increased decision weight of taste attribute on food preferences (r = 0.26, p = 0.002), suggesting that the taste attribute may contribute to the age-related increases in preference for high-calorie foods. Although participants rated low-calorie foods as less tasty (r = -0.17, p = 0.04) and less healthy (r= -0.31, p &lt; 0.001) with increasing age, there was no significant association between age and preference for low-calorie foods. Participants made faster food choices with increasing age (r= -0.31, p &lt; 0.001), which was driven by failed self-control choices (r = -0.23, p = 0.006). There was no significant association between age and SCSR (p = 0.5). Our results are consistent with other studies that demonstrate age-related increases in consumption of calorie-dense foods in youth, and suggest that age may be more relevant to preference for high-calorie than low-calorie foods. Future studies are merited to investigate the neurobiology underlying these developmental changes in food perceptions and preferences.

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