The selection of one food over another.
Any substances taken in by the body that provide nourishment.
The process by which the nature and meaning of gustatory stimuli are recognized and interpreted by the brain. The four basic classes of taste perception are salty, sweet, bitter, and sour.
Behavioral responses or sequences associated with eating including modes of feeding, rhythmic patterns of eating, and time intervals.
The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.
An order of the ANGIOSPERMS, subclass Rosidae. Its members include some of the most known ornamental and edible plants of temperate zones including roses, apples, cherries, and peaches.
Acquired or learned food preferences.
The act of making a selection among two or more alternatives, usually after a period of deliberation.
Natural recurring desire for food. Alterations may be induced by APPETITE DEPRESSANTS or APPETITE STIMULANTS.
Regular course of eating and drinking adopted by a person or animal.
The mimicking of the behavior of one individual by another.
Neurons whose primary neurotransmitter is ACETYLCHOLINE.
The ability to detect scents or odors, such as the function of OLFACTORY RECEPTOR NEURONS.
The consumption of edible substances.
Behaviors associated with the ingesting of water and other liquids; includes rhythmic patterns of drinking (time intervals - onset and duration), frequency and satiety.
The minimum concentration at which taste sensitivity to a particular substance or food can be perceived.
Total number of calories taken in daily whether ingested or by parenteral routes.
The transmission and reproduction of transient images of fixed or moving objects. An electronic system of transmitting such images together with sound over a wire or through space by apparatus that converts light and sound into electrical waves and reconverts them into visible light rays and audible sound. (From Webster, 3rd ed)
Any behavior caused by or affecting another individual, usually of the same species.
The principle that items experienced together enter into a connection, so that one tends to reinstate the other.
Individual's expression of desirability or value of one course of action, outcome, or selection in contrast to others.
The production and movement of food items from point of origin to use or consumption.
A thiourea antithyroid agent. Propythiouracil inhibits the synthesis of thyroxine and inhibits the peripheral conversion of throxine to tri-iodothyronine. It is used in the treatment of hyperthyroidism. (From Martindale, The Extra Pharmacopeoia, 30th ed, p534)
The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.
A food group comprised of EDIBLE PLANTS or their parts.
Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.
Measurement and evaluation of the components of substances to be taken as FOOD.
The observable response an animal makes to any situation.
A status with BODY WEIGHT that is grossly above the acceptable or desirable weight, usually due to accumulation of excess FATS in the body. The standards may vary with age, sex, genetic or cultural background. In the BODY MASS INDEX, a BMI greater than 30.0 kg/m2 is considered obese, and a BMI greater than 40.0 kg/m2 is considered morbidly obese (MORBID OBESITY).
The aggregate of social and cultural institutions, forms, patterns, and processes that influence the life of an individual or community.
A statistical technique that isolates and assesses the contributions of categorical independent variables to variation in the mean of a continuous dependent variable.
The selection or choice of sexual partner in animals. Often this reproductive preference is based on traits in the potential mate, such as coloration, size, or behavioral boldness. If the chosen ones are genetically different from the rejected ones, then NATURAL SELECTION is occurring.
Predetermined sets of questions used to collect data - clinical data, social status, occupational group, etc. The term is often applied to a self-completed survey instrument.
Complex mental function having four distinct phases: (1) memorizing or learning, (2) retention, (3) recall, and (4) recognition. Clinically, it is usually subdivided into immediate, recent, and remote memory.
The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.
The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.
The mass or quantity of heaviness of an individual. It is expressed by units of pounds or kilograms.
Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.
The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.
Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.
A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)
Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.
Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.
The withholding of food in a structured experimental situation.
Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)

Lysine deficiency alters diet selection without depressing food intake in rats. (1/1652)

Under states of protein deficiency, the dietary limiting amino acid, rather than protein content, can act as the dietary stimulus to control diet selection. If fact, threonine-deficient rats will alter their diet selection patterns solely on the basis of very small changes (0.009 g/100 g) in the dietary threonine concentration. In these studies, we assessed whether lysine-deficient rats will also alter their diet selection patterns on the basis of small changes in dietary Lys concentration. In all experiments, growing rats were adapted to diets in which the protein fraction (purified amino acids or wheat gluten) was limiting in Lys. They were then given a choice between the adaptation diet (AD) diet and a slightly more deficient diet. Rats that were adapted to a Lys-deficient diet (0.25 g Lys/100 g) selected their AD over diets containing as little as 0.01% less Lys (P < 0.01) within 5 d. To determine how deficient rats must be before they alter their selection patterns, rats were adapted to diets containing various levels of Lys, i.e., 2 levels below the requirement for growth and 2 levels above the requirement for growth, but below the requirement for maximal nitrogen retention. Only rats adapted to diets containing Lys below their requirement for growth selected their AD over a diet containing 0.05% less Lys (P < 0.005). Finally, to determine whether rats will alter their selection to whole protein-based diets, rats were adapted to 25% wheat gluten diets supplemented with 0.03-0.21% Lys. Rats selected the AD over a diet containing as little as 0.09% less supplemental Lys by d 4 of the trial (P < 0.05). We conclude that rats are sensitive to changes as small as 0.01% in dietary Lys concentration, but that sensitivity requires prior adaptation to Lys-deficient diets.  (+info)

Descriptive analysis of eating regulation in obese and nonobese children. (2/1652)

Bite rate, sip rate, and concurrent activities of six 7-yr-old children, three obese and three nonobese, were observed at lunchtime over a six-month period. A procedure for decreasing bite rate, putting eating utensils down between bites, was implemented in a multiple-baseline across-subjects design. Sip rates and concurrent activities were observed to assess behavioral covariations. In addition, bite rate and amount of food completed were computed over six food categories to analyze food preferences. Results indicated the control of bite rate acorss all subjects, with a significant reduction in amount of food consumed. Correlations between the response classes indicated they were at least partially independent. Differences in eating behavior of obese and nonobese subjects were observed for breadstuffs and milk drinking.  (+info)

A technique for assessing the effects of olfaction on feed preference in lactating Holstein cows. (3/1652)

Our objective was to develop a method for assessing the effects of olfaction on feed preference. Two multiparous lactating Holstein cows were offered a totally mixed ration consisting of corn silage, alfalfa haylage, and a ground corn and soybean meal-based concentrate mixture (25:25:50 on a DM basis) for their ad libitum consumption in four consecutive 2.5-h periods daily for 5 d. An apparatus was developed that allowed odorants to be distributed at a set rate over two feeding containers with limited possibility of odor carryover. Four odorants and a control (no odorant) were compared against each other. All possible comparisons were conducted on the left and right feeding sides to avoid potential lateral-preference effects. Rank values of 0 or .5 were assigned to each odorant based on the percentage of total feed consumed in a period. A test of overall equality based on the sums of squares of ranks was used to determine whether odors affected preference. The limited results indicated that inhalation of odorants did not affect preference. Rank values were doubled for several odorants when compared with others, which suggested that the sample size limited experimental sensitivity. To attain reasonable power, we estimated that at least six cows were needed per study. Large effects of odorants on feed preference would have been required to reach statistical significance in this trial; however, the method provides a practical technique for testing the effects of olfaction on feed preference in cattle when the suggested number of cows is used.  (+info)

Nutrient-specific preferences by lambs conditioned with intraruminal infusions of starch, casein, and water. (4/1652)

We hypothesized that lambs discriminate between postingestive effects of energy and protein and associate those effects with a food's flavor to modify food choices. Based on this hypothesis, we predicted that 1) lambs would acquire a preference for a poorly nutritious food (grape pomace) eaten during intraruminal infusions of energy (starch) or protein (casein) and that 2) shortly after an intraruminal infusion of energy or protein (preload), lambs would decrease their preferences for foods previously conditioned with starch or casein, respectively. Thirty lambs were allotted to three groups and conditioned as follows. On d 1, lambs in each group received grape pomace containing a different flavor and water was infused into their rumens as they ate the pomace. On d 2, the flavors were switched so each group received a new flavor and a suspension of starch (10% of the DE required per day) replaced the water infusion. On d 3, the flavors were switched again, and a suspension of casein (2.7 to 5.4% of the CP required per day) replaced the starch infusion. Conditioning was repeated during four consecutive trials. Lambs in Trial 1 had a basal diet of alfalfa pellets (e.g., free access from 1200 to 1700) and 400 g of rolled barley. Lambs in Trials 2, 3, and 4 received a restricted amount of alfalfa pellets (990 g/d) as their basal diet. After conditioning, all animals received an infusion of water, and, 30 min later, they were offered a choice of the three flavors previously paired with water, starch, or casein. On the ensuing days, the choice was repeated, but starch, casein, and barley replaced the water preload. The nutrient density of the infused preloads was increased during consecutive trials. Lambs preferred the flavors paired with starch > water > casein during Trial 1 (P < .05) and the flavors paired with starch > casein > water during Trials 2 (P < .05), 3 (P < .001), and 4 (P < .001). Preloads of casein decreased preferences for flavors previously paired with casein (P < .10 [Trial 2]; P < .001 [Trial 3], and increased preferences for flavors paired with starch (P < .05 [Trial 2]; P < .001 [Trial 3]). Preloads of energy (barley) had the opposite effect (P < .05 [Trial 3]). These results indicate that lambs discriminated between the postingestive effects of starch and casein and associated the effects with specific external cues (i.e., added flavors) to regulate macronutrient ingestion.  (+info)

Genetic effects on weight change and food intake in Swedish adult twins. (5/1652)

BACKGROUND: Obesity is influenced by genetic and environmental factors. Additionally, synergistic effects of genes and environments may be important in the development of obesity. OBJECTIVE: The aim of this study was to test for genetic effects on food consumption frequency, food preferences, and their interaction with subsequent weight gain. DESIGN: Complete data on the frequencies of consumption of 11 foods typical of the Swedish diet were available for 98 monozygotic and 176 dizygotic twin pairs aged 25-59 y who are part of the Swedish Twin Registry. The data were collected in 1973 as part of a questionnaire study. Body mass index was measured in 1973 and again in 1984. RESULTS: There was some evidence that genetic effects influenced the frequency of intake of some foods. Similarity among monozygotic twins exceeded that among dizygotic twins for intake of flour and grain products and fruit in men and women, intake of milk in men, and intake of vegetables and rice in women, suggesting that genes influence preferences for these foods. Analyses conducted for twins reared together and apart also suggested greater monozygotic than dizygotic correlations, but cross-twin, cross-trait correlations were all insignificant, suggesting that the genes that affect consumption frequencies are not responsible for mediating the relation between the frequency of intake and weight change. CONCLUSIONS: Genetic effects and the frequency of intake are independently related to change in body mass index. However, there was no suggestion of differential genetic effects on weight gain that were dependent on the consumption frequency of the foods studied.  (+info)

Food price policy can favorably alter macronutrient intake in China. (6/1652)

The rapid change in diets, physical activity and body composition in low income countries has led to the coexistence of large pockets of undernutrition and overnutrition. Public health strategies for addressing this situation may be necessary, and price policy options are examined for China. Longitudinal dietary data collected in China in 1989-1993 on a sample of 5625 adults aged 20-45 y were examined. Three-day averages of food group consumption and nutrient intake were used in longitudinal statistical models to examine separately the effects of food prices on the decision to consume each food group and then the amount consumed. The effects of changes in six food prices on the consumption of each of six food groups, not just the food group whose price had changed, and on three macronutrients were estimated. The effects show large and significant price effects. If the joint effects of the nutrition transition are to be considered, then there are clear tradeoffs among which foods to tax and which to subsidize. Most important is the effect of prices in reducing fat intake of the rich but not adversely affecting protein intake for the poor. Increases in the prices of pork, eggs and edible oils are predicted to lower fat intake. Only increases in pork prices led to reduced protein intakes. This raises questions about earlier policy changes being implemented in China and provides insight into an important and controversial area for public health policy.  (+info)

Overt signs of toxicity to dogs and cats of dietary deoxynivalenol. (7/1652)

Studies were conducted to determine the dietary amounts of deoxynivalenol (DON; vomitoxin) in dog and cat food that are required to produce overt signs of toxicity (e.g., vomiting or reduced food intake). Wheat naturally contaminated with 37 mg of DON/kg was used to manufacture pet foods containing 0, 1, 2, 4, 6, 8, and 10 mg of DON/kg. Deoxynivalenol concentration in pet food following manufacture was unchanged, indicating that the toxin was stable during conventional extrusion processing. Dogs previously fed DON-contaminated food were able to preferentially select uncontaminated food. Dogs not previously exposed to DON-contaminated food consumed equal quantities of contaminated and uncontaminated food. There was no effect of 6 mg of DON/kg on dog food digestibility. Food intake of dogs was significantly reduced by DON concentrations greater than 4.5 +/- 1.7 mg/kg, and DON greater than 7.7 +/- 1.1 mg/kg reduced cat food intake. Vomiting by dogs and cats was commonly observed at the 8 and 10 mg DON levels.  (+info)

Separation of deterrents to ingestive behavior of cattle from cattle feces. (8/1652)

Feeding-deterrent chemicals were extracted from cattle feces and then separated with three chromatographic methods. Behavioral two-choice test bioassays with cattle were used to examine the deterrent properties of the fractions. Cattle feces were extracted with diethyl ether, and the extracts were separated into neutral, acidic, and basic fractions. Of the three fractions, only the neutral fraction was a deterrent. Separation of the ether-soluble neutral chemicals was conducted with an open column of silica gel using four carrier solutions consisting of pentane and ether. Fraction B (eluted with the carrier solution; pentane:ether = 90:10) was the most effective deterrent among the four fractions. This fraction was divided into 10 fractions by liquid chromatography. Fractions 6, 7, and 8 seemed to deter cattle from feeding. The combined Fractions 6, 7, and 8 were separated into 15 fractions with HPLC. Deterrent activities were detected in Fractions 2, 3, 9, 10, 11, 12, 13, and 14, suggesting that deterrents were separated into two groups using HPLC. These results suggested that several specific chemicals in feces are involved in inhibiting cattle from ingesting grass near cattle feces.  (+info)

Food preferences are personal likes or dislikes towards certain types of food or drinks, which can be influenced by various factors such as cultural background, individual experiences, taste, texture, smell, appearance, and psychological factors. Food preferences can also be shaped by dietary habits, nutritional needs, health conditions, and medication requirements. They play a significant role in shaping an individual's dietary choices and overall eating behavior, which can have implications for their nutritional status, growth, development, and long-term health outcomes.

A medical definition of 'food' would be:

"Substances consumed by living organisms, usually in the form of meals, which contain necessary nutrients such as carbohydrates, proteins, fats, vitamins, minerals, and water. These substances are broken down during digestion to provide energy, build and repair tissues, and regulate bodily functions."

It's important to note that while this is a medical definition, it also aligns with common understanding of what food is.

Taste perception refers to the ability to recognize and interpret different tastes, such as sweet, salty, sour, bitter, and umami, which are detected by specialized sensory cells called taste buds located on the tongue and other areas in the mouth. These taste signals are then transmitted to the brain, where they are processed and identified as specific tastes. Taste perception is an important sense that helps us to appreciate and enjoy food, and it also plays a role in our ability to detect potentially harmful substances in our diet.

Feeding behavior refers to the various actions and mechanisms involved in the intake of food and nutrition for the purpose of sustaining life, growth, and health. This complex process encompasses a coordinated series of activities, including:

1. Food selection: The identification, pursuit, and acquisition of appropriate food sources based on sensory cues (smell, taste, appearance) and individual preferences.
2. Preparation: The manipulation and processing of food to make it suitable for consumption, such as chewing, grinding, or chopping.
3. Ingestion: The act of transferring food from the oral cavity into the digestive system through swallowing.
4. Digestion: The mechanical and chemical breakdown of food within the gastrointestinal tract to facilitate nutrient absorption and eliminate waste products.
5. Assimilation: The uptake and utilization of absorbed nutrients by cells and tissues for energy production, growth, repair, and maintenance.
6. Elimination: The removal of undigested material and waste products from the body through defecation.

Feeding behavior is regulated by a complex interplay between neural, hormonal, and psychological factors that help maintain energy balance and ensure adequate nutrient intake. Disruptions in feeding behavior can lead to various medical conditions, such as malnutrition, obesity, eating disorders, and gastrointestinal motility disorders.

In a medical context, taste is the sensation produced when a substance in the mouth reacts with taste buds, which are specialized sensory cells found primarily on the tongue. The tongue's surface contains papillae, which house the taste buds. These taste buds can identify five basic tastes: salty, sour, bitter, sweet, and umami (savory). Different areas of the tongue are more sensitive to certain tastes, but all taste buds can detect each of the five tastes, although not necessarily equally.

Taste is a crucial part of our sensory experience, helping us identify and differentiate between various types of food and drinks, and playing an essential role in appetite regulation and enjoyment of meals. Abnormalities in taste sensation can be associated with several medical conditions or side effects of certain medications.

I apologize for any confusion, but "Rosales" is not a medical term. It is a botanical term used in the classification of plants. Rosales is an order of flowering plants that includes roses, as well as many other plants such as apples, cherries, almonds, and strawberries. The plants in this group are characterized by having flowers with multiple stamens and styles. I hope this clarifies any confusion. If you have any medical terms you would like defined, please let me know!

"Food habits" refer to the established patterns or behaviors that individuals develop in relation to their food choices and eating behaviors. These habits can include preferences for certain types of foods, meal timing, portion sizes, and dining experiences. Food habits are influenced by a variety of factors including cultural background, personal beliefs, taste preferences, social norms, and economic resources. They can have significant impacts on an individual's nutritional status, overall health, and quality of life.

It is important to note that while "food habits" may not be a formal medical term, it is often used in the context of nutrition and public health research and interventions to describe the behaviors related to food choices and eating patterns.

Choice behavior refers to the selection or decision-making process in which an individual consciously or unconsciously chooses one option over others based on their preferences, values, experiences, and motivations. In a medical context, choice behavior may relate to patients' decisions about their healthcare, such as selecting a treatment option, choosing a healthcare provider, or adhering to a prescribed medication regimen. Understanding choice behavior is essential in shaping health policies, developing patient-centered care models, and improving overall health outcomes.

Appetite is the desire to eat or drink something, which is often driven by feelings of hunger or thirst. It is a complex process that involves both physiological and psychological factors. Physiologically, appetite is influenced by the body's need for energy and nutrients, as well as various hormones and neurotransmitters that regulate hunger and satiety signals in the brain. Psychologically, appetite can be affected by emotions, mood, stress levels, and social factors such as the sight or smell of food.

In medical terms, a loss of appetite is often referred to as anorexia, which can be caused by various factors such as illness, medication, infection, or psychological conditions like depression. On the other hand, an excessive or abnormal appetite is known as polyphagia and can be a symptom of certain medical conditions such as diabetes or hyperthyroidism.

It's important to note that while "anorexia" is a medical term used to describe loss of appetite, it should not be confused with the eating disorder anorexia nervosa, which is a serious mental health condition characterized by restrictive eating, distorted body image, and fear of gaining weight.

A diet, in medical terms, refers to the planned and regular consumption of food and drinks. It is a balanced selection of nutrient-rich foods that an individual eats on a daily or periodic basis to meet their energy needs and maintain good health. A well-balanced diet typically includes a variety of fruits, vegetables, whole grains, lean proteins, and low-fat dairy products.

A diet may also be prescribed for therapeutic purposes, such as in the management of certain medical conditions like diabetes, hypertension, or obesity. In these cases, a healthcare professional may recommend specific restrictions or modifications to an individual's regular diet to help manage their condition and improve their overall health.

It is important to note that a healthy and balanced diet should be tailored to an individual's age, gender, body size, activity level, and any underlying medical conditions. Consulting with a healthcare professional, such as a registered dietitian or nutritionist, can help ensure that an individual's dietary needs are being met in a safe and effective way.

In medical terms, imitative behavior is also known as "echopraxia." It refers to the involuntary or unconscious repetition of another person's movements or actions. This copying behavior is usually seen in individuals with certain neurological conditions, such as Tourette syndrome, autism spectrum disorder, or after suffering a brain injury. Echopraxia should not be confused with mimicry, which is a voluntary and intentional imitation of someone else's behaviors.

Cholinergic neurons are specialized types of nerve cells (neurons) that release the neurotransmitter acetylcholine to transmit signals to other neurons or effector cells, such as muscle cells. These neurons play important roles in various physiological functions, including modulation of motor control, cognition, memory, arousal, and sensory perception. Cholinergic neurons are widely distributed throughout the nervous system, with significant concentrations found in the basal forebrain, brainstem, and spinal cord. Dysfunction or degeneration of cholinergic neurons has been implicated in several neurological disorders, such as Alzheimer's disease, Parkinson's disease, and various forms of dementia.

In medical terms, the sense of smell is referred to as olfaction. It is the ability to detect and identify different types of chemicals in the air through the use of the olfactory system. The olfactory system includes the nose, nasal passages, and the olfactory bulbs located in the brain.

When a person inhales air containing volatile substances, these substances bind to specialized receptor cells in the nasal passage called olfactory receptors. These receptors then transmit signals to the olfactory bulbs, which process the information and send it to the brain's limbic system, including the hippocampus and amygdala, as well as to the cortex. The brain interprets these signals and identifies the various scents or smells.

Impairment of the sense of smell can occur due to various reasons such as upper respiratory infections, sinusitis, nasal polyps, head trauma, or neurodegenerative disorders like Parkinson's disease and Alzheimer's disease. Loss of smell can significantly impact a person's quality of life, including their ability to taste food, detect dangers such as smoke or gas leaks, and experience emotions associated with certain smells.

The medical definition of "eating" refers to the process of consuming and ingesting food or nutrients into the body. This process typically involves several steps, including:

1. Food preparation: This may involve cleaning, chopping, cooking, or combining ingredients to make them ready for consumption.
2. Ingestion: The act of taking food or nutrients into the mouth and swallowing it.
3. Digestion: Once food is ingested, it travels down the esophagus and enters the stomach, where it is broken down by enzymes and acids to facilitate absorption of nutrients.
4. Absorption: Nutrients are absorbed through the walls of the small intestine and transported to cells throughout the body for use as energy or building blocks for growth and repair.
5. Elimination: Undigested food and waste products are eliminated from the body through the large intestine (colon) and rectum.

Eating is an essential function that provides the body with the nutrients it needs to maintain health, grow, and repair itself. Disorders of eating, such as anorexia nervosa or bulimia nervosa, can have serious consequences for physical and mental health.

Drinking behavior refers to the patterns and habits related to alcohol consumption. This can include the frequency, quantity, and context in which an individual chooses to drink alcohol. Drinking behaviors can vary widely among individuals and can be influenced by a variety of factors, including cultural norms, personal beliefs, mental health status, and genetic predisposition.

Problematic drinking behaviors can include heavy drinking, binge drinking, and alcohol use disorder (AUD), which is characterized by a pattern of alcohol use that involves problems controlling intake, being preoccupied with alcohol, continuing to use alcohol even when it causes problems, having to drink more to get the same effect, or having withdrawal symptoms when rapidly decreasing or stopping alcohol.

It's important to note that drinking behaviors can have significant impacts on an individual's health and well-being, as well as their relationships, work, and other aspects of their life. If you are concerned about your own drinking behavior or that of someone else, it is recommended to seek professional help from a healthcare provider or addiction specialist.

Taste threshold is the minimum concentration of a taste substance that can be detected by the taste buds. It is the point at which a person can just discriminate the presence of a specific taste (sweet, salty, sour, bitter, or umami) from plain water or another tastant. The taste threshold can be measured through various methods, such as whole-mouth tastings or using specialized taste strips, and it can vary among individuals due to factors like age, genetics, and exposure to certain chemicals or medications.

"Energy intake" is a medical term that refers to the amount of energy or calories consumed through food and drink. It is an important concept in the study of nutrition, metabolism, and energy balance, and is often used in research and clinical settings to assess an individual's dietary habits and health status.

Energy intake is typically measured in kilocalories (kcal) or joules (J), with one kcal equivalent to approximately 4.184 J. The recommended daily energy intake varies depending on factors such as age, sex, weight, height, physical activity level, and overall health status.

It's important to note that excessive energy intake, particularly when combined with a sedentary lifestyle, can lead to weight gain and an increased risk of chronic diseases such as obesity, type 2 diabetes, and cardiovascular disease. On the other hand, inadequate energy intake can lead to malnutrition, decreased immune function, and other health problems. Therefore, it's essential to maintain a balanced energy intake that meets individual nutritional needs while promoting overall health and well-being.

I'm sorry for any confusion, but "Television" is a consumer electronic device and does not have a medical definition. It is used for receiving and displaying broadcast television programs through an antenna, satellite dish, or cable provider. If you have any medical questions or terms you would like defined, I'd be happy to help!

Social behavior, in the context of medicine and psychology, refers to the ways in which individuals interact and engage with others within their social environment. It involves various actions, communications, and responses that are influenced by cultural norms, personal values, emotional states, and cognitive processes. These behaviors can include but are not limited to communication, cooperation, competition, empathy, altruism, aggression, and conformity.

Abnormalities in social behavior may indicate underlying mental health conditions such as autism spectrum disorder, schizophrenia, or personality disorders. Therefore, understanding and analyzing social behavior is an essential aspect of diagnosing and treating various psychological and psychiatric conditions.

Association learning, also known as associative learning, is a type of learning in which an individual learns to associate two stimuli or a response with a particular outcome. This can occur through classical conditioning or operant conditioning.

In classical conditioning, first described by Ivan Pavlov, an initially neutral stimulus (the conditioned stimulus) is repeatedly paired with a biologically significant stimulus (the unconditioned stimulus), until the conditioned stimulus elicits a response (the conditioned response) similar to that of the unconditioned stimulus. For example, a dog may learn to salivate at the sound of a bell if the bell is repeatedly rung just before it is fed.

In operant conditioning, described by B.F. Skinner, behavior is modified by its consequences, with desired behaviors being reinforced and undesired behaviors being punished. For example, a child may learn to put their toys away if they are given a reward for doing so.

Association learning is an important mechanism in the acquisition of many types of knowledge and skills, and it plays a key role in the development and modification of behavior.

Patient preference, in the context of medical decision-making, refers to the individual desires, values, and concerns that a patient considers when choosing between different treatment options. It is based on the patient's own experiences, beliefs, and needs, and may take into account factors such as potential benefits, risks, side effects, costs, and convenience. Patient preferences should be respected and integrated into clinical decision-making processes whenever possible, in order to promote patient-centered care and improve outcomes.

I'm sorry for any confusion, but "Food Supply" is not a term that has a specific medical definition. It is a more general term related to the availability and distribution of food. However, in a broader public health context, "food supply" can refer to the overall system and infrastructure that provides food to a population, including agricultural practices, food processing, distribution, and accessibility. Ensuring a safe and adequate food supply is an important aspect of public health and preventive medicine.

Propylthiouracil is a medication that is primarily used to treat hyperthyroidism, a condition characterized by an overactive thyroid gland that produces too much thyroid hormone. The medication works by inhibiting the production of thyroid hormones in the body. It belongs to a class of drugs called antithyroid agents or thionamides.

In medical terms, propylthiouracil is defined as an antithyroid medication used to manage hyperthyroidism due to Graves' disease or toxic adenoma. It acts by inhibiting the synthesis of thyroid hormones, triiodothyronine (T3) and thyroxine (T4), in the thyroid gland. Propylthiouracil also reduces the peripheral conversion of T4 to T3. The medication is available as a tablet for oral administration and is typically prescribed at a starting dose of 100-150 mg three times daily, with adjustments made based on the patient's response and thyroid function tests.

It's important to note that propylthiouracil should be used under the close supervision of a healthcare provider due to potential side effects and risks associated with its use. Regular monitoring of thyroid function tests is necessary during treatment, and patients should promptly report any signs or symptoms of adverse reactions to their healthcare provider.

I'm sorry for any confusion, but "fruit" is not a medical term per se. It is a common term used to describe the part of a plant that develops from the ovary after flowering and contains seeds. However, in a nutritional or dietary context, "fruits" are often referred to as foods that are typically sweet and juicy, and come from plants' flowers. They are rich in fiber, vitamins, and minerals, making them an essential part of a healthy diet. But in a strict medical sense, there isn't a specific definition for "fruit."

I'm sorry for any confusion, but "vegetables" is not a term that has a medical definition. It is a dietary category that includes various plant-based foods, typically referring to the edible parts of herbaceous plants excluding fruit (but including seeds), such as leaves, stems, roots, tubers, and bulbs.

However, in a nutritional or clinical context, vegetables are often defined by their nutrient content. For example, they may be classified as foods that are high in certain vitamins, minerals, and fiber, and low in calories and fat. Different healthcare professionals or organizations might have slightly different definitions or classifications of what constitutes a vegetable, but there is no single medical definition for this term.

Food labeling is the practice of providing written information about the characteristics and contents of food products, typically on the packaging or container in which they are sold. In a medical context, accurate and clear food labeling is essential for individuals with dietary restrictions due to medical conditions such as food allergies, intolerances, or chronic diseases (e.g., diabetes).

Standardized food labeling guidelines help consumers make informed decisions about the foods they consume, allowing them to avoid potential health risks and maintain a balanced diet. Components of food labels often include:

1. Product identity: The name of the food product and its intended use.
2. Net quantity declaration: The amount of the food product contained in the package, expressed in both metric and customary units (e.g., grams or ounces).
3. Ingredient list: A comprehensive list of all ingredients included in the food product, arranged in descending order by weight. This is particularly important for individuals with food allergies or intolerances, as it allows them to identify and avoid specific allergens (e.g., milk, eggs, peanuts).
4. Nutrition facts panel: A standardized format presenting the nutritional content of the food product per serving, including information on calories, total fat, saturated and trans fats, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, protein, and various vitamins and minerals.
5. Nutrient content claims: Voluntary statements made by manufacturers regarding the level of a nutrient in a food product (e.g., "low fat," "high fiber"). These claims must adhere to strict guidelines established by regulatory bodies to ensure accuracy and consistency.
6. Health claims: Statements linking a specific food or food component to a reduced risk of a particular disease or health-related condition (e.g., "a diet rich in whole grains may reduce the risk of heart disease"). Like nutrient content claims, health claims are subject to strict regulatory oversight.
7. Special dietary statements: Labeling statements indicating that a food product is suitable for specific dietary uses or restrictions (e.g., "gluten-free," "kosher," "vegan"). These statements help consumers with special dietary needs quickly identify appropriate food options.
8. Allergen labeling: Mandatory identification of the presence of any of the eight major food allergens (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans) in a food product. This information must be clearly displayed in the ingredient list or as a separate "contains" statement.
9. Warning statements: Required labeling of specific health risks associated with the consumption of certain food products (e.g., "consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness").
10. Country of origin labeling: Identification of the country where a food product was produced, grown, or packaged. This information helps consumers make informed decisions about their food purchases based on factors such as quality, safety, and environmental concerns.

"Food analysis" is not a medical term per se, but it falls under the broader field of food science and nutrition. Food analysis refers to the laboratory methods and techniques used to determine the composition and quality of food products. This can include testing for nutrients (such as proteins, fats, carbohydrates, vitamins, and minerals), contaminants (like heavy metals, pesticides, or allergens), and other components that may affect the safety, quality, or authenticity of food.

The results of food analysis can be used to ensure compliance with regulatory standards, develop new food products, assess the nutritional value of diets, investigate food-borne illnesses, and monitor trends in food consumption. While not a medical definition, food analysis is an important tool for promoting public health and preventing diet-related diseases.

'Animal behavior' refers to the actions or responses of animals to various stimuli, including their interactions with the environment and other individuals. It is the study of the actions of animals, whether they are instinctual, learned, or a combination of both. Animal behavior includes communication, mating, foraging, predator avoidance, and social organization, among other things. The scientific study of animal behavior is called ethology. This field seeks to understand the evolutionary basis for behaviors as well as their physiological and psychological mechanisms.

Obesity is a complex disease characterized by an excess accumulation of body fat to the extent that it negatively impacts health. It's typically defined using Body Mass Index (BMI), a measure calculated from a person's weight and height. A BMI of 30 or higher is indicative of obesity. However, it's important to note that while BMI can be a useful tool for identifying obesity in populations, it does not directly measure body fat and may not accurately reflect health status in individuals. Other factors such as waist circumference, blood pressure, cholesterol levels, and blood sugar levels should also be considered when assessing health risks associated with weight.

A "social environment" is not a term that has a specific medical definition, but it is often used in the context of public health and social sciences to refer to the physical and social conditions, relationships, and organized institutions that influence the health and well-being of individuals and communities.

The social environment includes factors such as:

* Social support networks (family, friends, community)
* Cultural norms and values
* Socioeconomic status (income, education, occupation)
* Housing and neighborhood conditions
* Access to resources (food, healthcare, transportation)
* Exposure to discrimination, violence, and other stressors

These factors can have a significant impact on health outcomes, as they can influence behaviors related to health (such as diet, exercise, and substance use), as well as exposure to disease and access to healthcare. Understanding the social environment is essential for developing effective public health interventions and policies that promote health equity and reduce health disparities.

Analysis of Variance (ANOVA) is a statistical technique used to compare the means of two or more groups and determine whether there are any significant differences between them. It is a way to analyze the variance in a dataset to determine whether the variability between groups is greater than the variability within groups, which can indicate that the groups are significantly different from one another.

ANOVA is based on the concept of partitioning the total variance in a dataset into two components: variance due to differences between group means (also known as "between-group variance") and variance due to differences within each group (also known as "within-group variance"). By comparing these two sources of variance, ANOVA can help researchers determine whether any observed differences between groups are statistically significant, or whether they could have occurred by chance.

ANOVA is a widely used technique in many areas of research, including biology, psychology, engineering, and business. It is often used to compare the means of two or more experimental groups, such as a treatment group and a control group, to determine whether the treatment had a significant effect. ANOVA can also be used to compare the means of different populations or subgroups within a population, to identify any differences that may exist between them.

Mating preference in animals refers to the selection of specific individuals as mates based on certain characteristics or traits. These preferences can be influenced by various factors such as genetic compatibility, physical attributes (e.g., size, color, health), behavioral traits (e.g., dominance, aggression), and environmental conditions.

Mating preferences play a crucial role in the process of sexual selection, which is one of the main mechanisms driving evolutionary change. They can lead to assortative mating, where similar individuals are more likely to mate with each other, or disassortative mating, where dissimilar individuals are more likely to mate.

Mating preferences can also contribute to reproductive isolation between different populations or species, ultimately leading to speciation. In some cases, these preferences may be hard-wired into an animal's behavior, while in others, they might be more flexible and influenced by learning and experience.

A questionnaire in the medical context is a standardized, systematic, and structured tool used to gather information from individuals regarding their symptoms, medical history, lifestyle, or other health-related factors. It typically consists of a series of written questions that can be either self-administered or administered by an interviewer. Questionnaires are widely used in various areas of healthcare, including clinical research, epidemiological studies, patient care, and health services evaluation to collect data that can inform diagnosis, treatment planning, and population health management. They provide a consistent and organized method for obtaining information from large groups or individual patients, helping to ensure accurate and comprehensive data collection while minimizing bias and variability in the information gathered.

In the context of medical and clinical neuroscience, memory is defined as the brain's ability to encode, store, retain, and recall information or experiences. Memory is a complex cognitive process that involves several interconnected regions of the brain and can be categorized into different types based on various factors such as duration and the nature of the information being remembered.

The major types of memory include:

1. Sensory memory: The shortest form of memory, responsible for holding incoming sensory information for a brief period (less than a second to several seconds) before it is either transferred to short-term memory or discarded.
2. Short-term memory (also called working memory): A temporary storage system that allows the brain to hold and manipulate information for approximately 20-30 seconds, although this duration can be extended through rehearsal strategies. Short-term memory has a limited capacity, typically thought to be around 7±2 items.
3. Long-term memory: The memory system responsible for storing large amounts of information over extended periods, ranging from minutes to a lifetime. Long-term memory has a much larger capacity compared to short-term memory and is divided into two main categories: explicit (declarative) memory and implicit (non-declarative) memory.

Explicit (declarative) memory can be further divided into episodic memory, which involves the recollection of specific events or episodes, including their temporal and spatial contexts, and semantic memory, which refers to the storage and retrieval of general knowledge, facts, concepts, and vocabulary, independent of personal experience or context.

Implicit (non-declarative) memory encompasses various forms of learning that do not require conscious awareness or intention, such as procedural memory (skills and habits), priming (facilitated processing of related stimuli), classical conditioning (associative learning), and habituation (reduced responsiveness to repeated stimuli).

Memory is a crucial aspect of human cognition and plays a significant role in various aspects of daily life, including learning, problem-solving, decision-making, social interactions, and personal identity. Memory dysfunction can result from various neurological and psychiatric conditions, such as dementia, Alzheimer's disease, stroke, traumatic brain injury, and depression.

Food microbiology is the study of the microorganisms that are present in food, including bacteria, viruses, fungi, and parasites. This field examines how these microbes interact with food, how they affect its safety and quality, and how they can be controlled during food production, processing, storage, and preparation. Food microbiology also involves the development of methods for detecting and identifying pathogenic microorganisms in food, as well as studying the mechanisms of foodborne illnesses and developing strategies to prevent them. Additionally, it includes research on the beneficial microbes found in certain fermented foods and their potential applications in improving food quality and safety.

I'm sorry for any confusion, but "Food Industry" is not a term that has a medical definition. The food industry is a broad category that includes businesses involved in the production, processing, packaging, distribution, and sale of food products. This can include farms, fisheries, manufacturers of food products, grocery stores, restaurants, and more.

If you have any questions related to nutrition or dietary habits and their impact on health, I would be happy to help provide information based on medical knowledge.

Body weight is the measure of the force exerted on a scale or balance by an object's mass, most commonly expressed in units such as pounds (lb) or kilograms (kg). In the context of medical definitions, body weight typically refers to an individual's total weight, which includes their skeletal muscle, fat, organs, and bodily fluids.

Healthcare professionals often use body weight as a basic indicator of overall health status, as it can provide insights into various aspects of a person's health, such as nutritional status, metabolic function, and risk factors for certain diseases. For example, being significantly underweight or overweight can increase the risk of developing conditions like malnutrition, diabetes, heart disease, and certain types of cancer.

It is important to note that body weight alone may not provide a complete picture of an individual's health, as it does not account for factors such as muscle mass, bone density, or body composition. Therefore, healthcare professionals often use additional measures, such as body mass index (BMI), waist circumference, and blood tests, to assess overall health status more comprehensively.

Food hypersensitivity is an umbrella term that encompasses both immunologic and non-immunologic adverse reactions to food. It is also known as "food allergy" or "food intolerance." Food hypersensitivity occurs when the body's immune system or digestive system reacts negatively to a particular food or food component.

Immunologic food hypersensitivity, commonly referred to as a food allergy, involves an immune response mediated by immunoglobulin E (IgE) antibodies. Upon ingestion of the offending food, IgE antibodies bind to the food antigens and trigger the release of histamine and other chemical mediators from mast cells and basophils, leading to symptoms such as hives, swelling, itching, difficulty breathing, or anaphylaxis.

Non-immunologic food hypersensitivity, on the other hand, does not involve the immune system. Instead, it is caused by various mechanisms, including enzyme deficiencies, pharmacological reactions, and metabolic disorders. Examples of non-immunologic food hypersensitivities include lactose intolerance, gluten sensitivity, and histamine intolerance.

It's important to note that the term "food hypersensitivity" is often used interchangeably with "food allergy," but it has a broader definition that includes both immunologic and non-immunologic reactions.

Food contamination is the presence of harmful microorganisms, chemicals, or foreign substances in food or water that can cause illness or injury to individuals who consume it. This can occur at any stage during production, processing, storage, or preparation of food, and can result from various sources such as:

1. Biological contamination: This includes the presence of harmful bacteria, viruses, parasites, or fungi that can cause foodborne illnesses. Examples include Salmonella, E. coli, Listeria, and norovirus.

2. Chemical contamination: This involves the introduction of hazardous chemicals into food, which may occur due to poor handling practices, improper storage, or exposure to environmental pollutants. Common sources of chemical contamination include pesticides, cleaning solvents, heavy metals, and natural toxins produced by certain plants or fungi.

3. Physical contamination: This refers to the presence of foreign objects in food, such as glass, plastic, hair, or insects, which can pose a choking hazard or introduce harmful substances into the body.

Preventing food contamination is crucial for ensuring food safety and protecting public health. Proper hygiene practices, temperature control, separation of raw and cooked foods, and regular inspections are essential measures to minimize the risk of food contamination.

"Food handling" is not a term that has a specific medical definition. However, in the context of public health and food safety, it generally refers to the activities involved in the storage, preparation, and serving of food in a way that minimizes the risk of contamination and foodborne illnesses. This includes proper hygiene practices, such as handwashing and wearing gloves, separating raw and cooked foods, cooking food to the correct temperature, and refrigerating or freezing food promptly. Proper food handling is essential for ensuring the safety and quality of food in various settings, including restaurants, hospitals, schools, and homes.

There is no standard medical definition for "health food" as it can be subjective and may vary. However, health food generally refers to foods that are considered beneficial to one's health due to their high nutritional value or low levels of unhealthy components such as added sugars, saturated fats, and artificial ingredients.

These foods often include fruits, vegetables, whole grains, lean proteins, and healthy fats. Some people may also consider certain fortified or functional foods, such as those with added vitamins, minerals, or other nutrients, to be health foods. However, it's important to note that the term "health food" is not strictly regulated, so claims about the health benefits of certain foods should be evaluated critically and supported by scientific evidence.

Fast food is a type of food that is prepared and served quickly, often at a restaurant or food stand. Fast food dishes are typically simple, consisting of pre-cooked ingredients that are assembled and heated quickly, allowing for a short service time. Common examples of fast food include hamburgers, hot dogs, sandwiches, fried chicken, fries, and pizza.

Fast food has become popular due to its convenience, affordability, and widespread availability. However, it is often high in calories, saturated fat, sodium, and sugar, making it a contributor to obesity and other health problems when consumed regularly. Public health organizations recommend limiting the consumption of fast food and opting for healthier options whenever possible.

Food safety is the scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food safety often involves keeping food at low temperatures to prevent bacterial growth and toxin production. It can also include practices such as washing hands and surfaces well and avoiding cross-contamination between raw and cooked foods. Additionally, proper cooking and pasteurization can kill bacteria that may be present in food.

The World Health Organization (WHO) defines food safety as "the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use." Food safety is important for everyone, but particularly for vulnerable populations such as pregnant women, young children, older adults, and people with weakened immune systems.

In summary, food safety refers to the proper handling, preparation, and storage of food in order to prevent foodborne illness and ensure that it is safe for consumption.

Food deprivation is not a medical term per se, but it is used in the field of nutrition and psychology. It generally refers to the deliberate withholding of food for a prolonged period, leading to a state of undernutrition or malnutrition. This can occur due to various reasons such as famine, starvation, anorexia nervosa, or as a result of certain medical treatments or conditions. Prolonged food deprivation can have serious consequences on physical health, including weight loss, muscle wasting, organ damage, and decreased immune function, as well as psychological effects such as depression, anxiety, and cognitive impairment.

"Fortified food" is a term used in the context of nutrition and dietary guidelines. It refers to a food product that has had nutrients added to it during manufacturing to enhance its nutritional value. These added nutrients can include vitamins, minerals, proteins, or other beneficial components. The goal of fortifying foods is often to address specific nutrient deficiencies in populations or to improve the overall nutritional quality of a food product. Examples of fortified foods include certain breakfast cereals that have added vitamins and minerals, as well as plant-based milk alternatives that are fortified with calcium and vitamin D to mimic the nutritional profile of cow's milk. It is important to note that while fortified foods can be a valuable source of essential nutrients, they should not replace whole, unprocessed foods in a balanced diet.

... is a peer-reviewed scientific journal in the field of sensory and consumer science, published by ... "Food Quality and Preference". MIAR: Information Matrix for the Analysis of Journals. University of Barcelona. Retrieved 2019-05 ... "Food Quality and Preference". 2022 Journal Citation Reports. Web of Science (Science ed.). Thomson Reuters. 2021. Official ... Consumer science Food science European Sensory Network Pangborn Sensory Science Symposium Sensory science "Master Journal List ...
Individuals in such a group may change their food preferences after being exposed to their friends' preferences. Similarly, if ... Based on the preference relation on S, we have a preference relation on S/~. As opposed to the former, the latter is ... When a preference order is both transitive and complete, it is standard practice to call it a rational preference relation, and ... Lexicographic preferences are a special case of preferences that assign an infinite value to a good when compared with the ...
"Dr". More problematic articles from the Food and Brand Lab. Nick Brown. Retrieved 30 November 2021. Retraction Watch (19 ... Terminal digit preference, terminal digit bias, or end-digit preference is a commonly-observed statistical phenomenon whereby ... Lusignan (23 March 2004). "End-digit preference in blood pressure recordings of patients with ischaemic heart disease in ... Nietert, Paul J.; Wessell, Andrea; Feifer, Chris; Ornstein, Steven (2006). "Effect of Terminal Digit Preference on Blood ...
Sherwin, C.M.; Heyes, C.M.; Nicol (2002). "Social learning influences the preferences of domestic hens for novel food". Animal ... Preference tests can be used to test for preferences of only one characteristic of an environment, e.g. cage colour, or ... Preference tests give an indication only of relative preferences for the offered variants, not the absolute need for any of the ... minority preference can be important. Preferences can vary throughout the day. Well designed studies can account for this ...
In conditioned place preference, the unconditioned stimulus could be any number of things including food pellets, water, sweet ... Spyraki C, Fibiger HC, Phillips AG (1982) Attenuation by haloperidol of place preference conditioning using food reinforcement ... In the context of conditioned place preference, after a place preference has been extinguished, the behavior is said to be ... Conditioned place preference involves three phases: habituation, conditioning, and preference testing. In the habituation ...
In our evolutionary past, this would have been demonstrated through the ability to provide food, shelter, and protection. In ... Li, Valentine, & Patel (2010) Mate preferences in the US and Singapore: A cross-cultural test of the mate preference priority ... "Mate preference priorities in the East and West: A cross-cultural test of the mate preference priority model". Journal of ... This male mate preference for neoteny has been shown in research in which men were asked to morph images of female faces until ...
Taste preferences vary; some people find that Best Foods mayonnaise is slightly more tangy." Today, the two products are made ... the California company Postum Foods (later Best Foods) introduced their own mayonnaise, Best Foods Mayonnaise, which became ... In 1955, Best Foods acquired Rosefield Packing Co., makers of Skippy peanut butter. In 1958 Best Foods was bought by Corn ... "Best Foods". Best Foods. Archived from the original on August 6, 2017. Retrieved April 2, 2013. "Hellmann's". Hellmanns.com. ...
... food knowledge; education and preferences; cost of harvesting; addiction; food affordability and budgeting; and finally, ... Food insecurity happens when strains are placed on food systems, making food inaccessible, unavailable and/or insufficient ... In the Arctic, food insecurity is induced by food quality, availability, and access; absence of a full-time hunter in the ... As a result, food prices are increasing, while the availability and quality of food is decreasing. Inuit women lack basic ...
New Product Activity Outpacing 2004) (Brief Article)". The Food Institute Report. 2005-11-14. Archived from the original on ... Nilla's branding has been used to study consumer preferences about variations in packaging. "Counterintuitive Wafers - December ... ISBN 978-1-305-17787-1. "Consumer snack preferences; Oreos still no. 1 cookie. ( ...
Birch, Leann L. (1999). "Development of Food Preferences". Annual Review of Nutrition. 19: 41-62. doi:10.1146/annurev.nutr.19.1 ... Consumption of a New Food Enhances Acceptance of Similar Foods". Appetite. 30 (3): 283-295. doi:10.1006/appe.1997.0146. PMID ... In 2014, she joined the faculty at the Department of Foods and Nutrition at the University of Georgia. Birch authored more than ... One line of Birch's research examined children's food-related neophobia, the fear or dislike of novel items. She demonstrated ...
He also showed intense interest in a seldom-considered detail of character delineation: food. "Preferences in food characterize ... A very good choice for train food. And the chocolate ice cream is probably what he thought about first. Bruno is rather a child ... There can be no compromise in his work, his food or his wines." Robert Burks received the film's sole Academy Award nomination ...
... in Relation to Consumer Preferences". Journal of Agricultural and Food Chemistry. 57 (17): 7857-7869. doi:10.1021/jf901788x. ... In Tamil Nadu (India), dried banana leaves are used as to pack food and to make cups to hold liquid food items. The tender core ... and many other foods is relatively moderate. Foods with higher potassium content than raw dessert bananas (326 mg per 100 g) ... As such, eating foods like bananas does not increase your annual radiation dose. If someone ingested potassium that had been ...
Although individual food preferences for supertasters cannot be typified, documented examples for either lessened preference or ... water Mushrooms Anise and licorice Lower-sodium foods Spicy foods Other foods may also show altered patterns of preference and ... Drewnowski, Adam; Henderson, Susan Ahlstrom; Levine, Alisa; Hann, Clayton (2007). "Taste and food preferences as predictors of ... Drewnowski, Adam; Henderson, Susan Ahlstrom; Barratt-Fornell, Anne (2001). "Genetic taste markers and food preferences". Drug ...
The result shows that different groups of guppies have weak and variable food preference. Diet preference in guppies could be ... Guppies' diet preference is not simply correlated to the abundance of a particular food. Laboratory experiments confirmed that ... Cole, Gemma L.; Endler, John A. (7 April 2015). "Artificial selection for food colour preferences". Proceedings of the Royal ... Alternatives include finely ground flake food, egg yolk, and liquid fish food, though the particulates in these may be too ...
... their preferences are slightly different. Herpetologist Sean Barry notes that the three subspecies divide up the food resources ... These three subspecies are known to prey upon the same foods; however, ...
Tordoff, MG (1991). "Metabolic basis of learned food preferences". In Friedman, MI; Kare, MR; Tordoff, MG (eds.). Chemical ... His early work addressed (a) how and what animals learn about the value of their food, (b) how artificial sweeteners influence ... Tordoff, MG; Alleva, AM (1990). "Effect of drinking soda sweetened with aspartame or high-fructose corn syrup on food intake ... "Comparison of differences between PWD/PhJ and C57BL/6J mice in calcium solution preferences and chorda tympani nerve responses ...
Bonkowski, Michael; Griffiths, Bryan S.; Ritz, Karl (November 2000). "Food preferences of earthworms for soil fungi". ... Food enters at the mouth. The pharynx acts as a suction pump; its muscular walls draw in food. In the pharynx, the pharyngeal ... From there the food passes into the crop and gizzard. In the gizzard, strong muscular contractions grind the food with the help ... Food moves into the esophagus, where calcium (from the blood and ingested from previous meals) is pumped in to maintain proper ...
... -specific food has less protein and more carbohydrate than conventional fish food. Enthusiasts may supplement this diet ... As with all animals, goldfish preferences vary. Like some other popular aquarium fish, such as the guppy, goldfish and other ... Over time, goldfish learn to associate their owners and other humans with food, often "begging" for food whenever their owners ... Goldfish were trained to push a lever to earn a food reward; when the lever was fixed to work only for an hour a day, the fish ...
"Kutchi Dabeli Recipe , How to Make Gujarati Masala SandwichIndian Food & RecipesIndian Food & Recipes". Archived from the ... Tastes also differ according to family preferences. Most popular Gujarati dishes have a sweet taste, as traditionally, sugar or ... Additionally, Gujarati food is cooked in unique ways, with some dishes being stir-fried while others are steam cooked, with ... There are many chefs who have come up with fusions of Western and Gujarati food. Gujaratis are predominantly vegetarians, even ...
Du Puis EM (2007). "Angels and Vegetables: A Brief History of Food Advice in America". Gastronomica: The Journal of Food and ... online shopping preferences in mass customization". Journal of Direct, Data and Digital Marketing Practice. 15 (1): 20-35. doi: ... In 1929, the company changed its name to General Foods. In 1985, Philip Morris Tobacco Company bought General Foods for $5.6 ... in packaged foods) by the early 1950s. In 1944 General Foods launched a marketing campaign for Grape Nuts, focusing on ...
"Are Stated Preferences Confirmed by Purchasing Behaviours? the Case of Fair Trade-certified Bananas in Switzerland." Journal of ... Fair trade La Cruz, G. "The Contribution of Fair Trade Towards Market Access by Smallholder Banana Producers." Agro-Food Chains ... "The Political Ecology of Banana Exports and Local Food-production in St-vincent, Eastern Caribbean." Annals of the Association ... International Journal of Sociology of Agriculture and Food, 10 (2002) 11-21. Shrek, Aimee (2006). "What Organic and Fair Trade ...
... food choices. ISBN 978-3-540-41521-3. Macbeth, Helen M. (1997). Food preferences and taste: continuity and change. ISBN 978-1- ... "food deserts"). Food portal Agriculture Agribusiness Acquired taste Culinary art Food choice of older adults Food desert Food ... Research into food choice investigates how people select the food they eat. An interdisciplinary topic, food choice comprises ... When it comes to selecting food, women are more likely than men to choose and consume foods based on health concerns or food ...
Behavioral and Brain Sciences, 13: 1-61 Duncan, I.J.H., (1992). Measuring preferences and the strength of preferences. Poultry ... Applied Animal Behaviour Science, 48: 203-214 Faure, J.M. and Lagadic, H., (1994). Elasticity of demand for food and sand in ... Preference tests (animals) Consumer theory "Sherwin, C.M. Validating refinements to laboratory housing:asking the animals". ... Behaviour Proceedings, 57: 7-28 Johnson, K.G. and Cabanac, M., (1982). Homeostatic competition between food intake and ...
Ó hUallachain, D.; Dunne, J. (2013). "Seasonal variation in the diet and food preference of the Woodpigeon Columba palumbusin ... Middleton, Beth A (1992). "Habitat and food preferences of Greylag and Barheaded Geese wintering in the Keoladeo National Park ... Hayslette, Steven E.; Mirarchi, Ralph E. (2001). "Patterns of Food Preferences in Mourning Doves". The Journal of Wildlife ... doi:10.1111/j.1365-2028.1966.tb00884.x. Jansen, R.; Crowe, T. (2006). "Food preferences of Swainson's spurfowl, Pternistis ...
In all things have no preferences. 12. Be indifferent to where you live. 13. Do not pursue the taste of good food. 14. Do not ...
... s are typically eaten when livestock is lean and tribal crops have not yet developed or produced any food, or if food ... These preferences may in part have represented conditioned or learned behaviour. Some species of termite practice fungiculture ... Subterranean termites construct tunnels and galleries to look for food, and workers who manage to find food sources recruit ... food storage, and brood and nest maintenance. Workers are tasked with the digestion of cellulose in food and are thus the most ...
Its specific food preferences are not known. Likewise, the impacts of habitat, migration, and competition on this fish's ...
Food Quality and Preference. 9 (1): 1-4. doi:10.1016/S0950-3293(97)00011-6. ISSN 0950-3293. Atanda, O. O.; Ikenebomeh, M. J. ( ... "Homemade Fura Da Nono". 9jafoodie , Nigerian Food Recipes. 2015-05-08. Retrieved 2022-02-27. "Fura (Food): How To Prepare ... The fura food and the fura da nono drink are popular in Northern Nigeria. They are served on special occasions and as a meal in ... Fura or doonu is a type of food originating from West Africa's Sahel region and that is popular among the Zarma-Songhai, Fulani ...
Food Quality and Preference. 11 (1): 129-138. doi:10.1016/S0950-3293(99)00036-1. Birch, Gordon Gerard (2000). Ingredients ... Turner, Jeanne (September 8, 2016). "Scientists make a sweet discovery: lab-synthesized brazzein". Food Dive. Media related to ... making it more suitable for industrial food processing. Papers have been published showing it can be made in a laboratory using ... Handbook - Sweeteners (Ingredients Handbook Series). Leatherhead Food Research Association. ISBN 978-0-905748-90-0. Hellekant G ...
Food Quality and Preference. Ninth Pangborn Sensory Science Symposium. 27 (2): 230-242. doi:10.1016/j.foodqual.2012.02.002. ... It is unknown if the preferences are consistent with choices made in the real world (revealed preferences). In some instances ... "What's your preference? Asking survey respondents about their preferences creates new scaling decisions." In parallel to this, ... which represents a major step forward in the validation of stated preferences generally, and BWS preferences specifically. BWS ...
... begins very early, even before birth. And likes and dislikes change as we ... Early Development of Food Preferences. Taste (sweet, sour, salty, bitter, savory) preferences have a strong innate component. ... The development of food preferences begins very early, even before birth. And likes and dislikes change as we grow into adults ... To reiterate, taste preferences are generally strongly influenced by inborn (innate) factors. For example, sweet foods and ...
25 letters relate to food-and-drink - preference.... Excerpt length: shorter longer ... then I have been feeling much better. It was mainly their bad food which kept me down, and their wine, which was regular poison ... circulation good and my stomach digesting. I have found a place where the food is very, very good, and the result is ...
We Know What "Outlander" Man You Should Marry Based On The Food You Choose. Which hunk is your soulmate? ...
... food preferences in Italy revealed that 64 percent of Italian consumers would never give up on extra virgin olive oil, while 53 ... Premium Statistic Consumers food preferences in Italy 2020, by cuisine type. * Premium Statistic Consumers food preferences ... Among other consumers food preferences, coffee was also found to be fundamental for 18 percent of the people interviewed. ... Premium Statistic Food spending distribution in Italy 2022, by category * Premium Statistic Most popular food diets in Italy ...
The preference of fat or sweet foods amongst obese adults is equal, and more related to personality type and eating behaviour ... Vegan chocolate brand NOMO wins big at Grocer and Free From Food Awards NCA gives First Lady a helping hand with Christmas ... Sweet, fat taste preference equal in men and women, suggests study 03-Jul-2006. By Stephen Daniells ... DKSH opens innovation centre to meet unique Taiwanese taste preferences 19-Apr-2012. By Oliver Nieburg ...
Beware of letting your preferences rob you of love. ... God has given food an unusual power to bring people together - ... Food preferences are just that - preferences. In a culture saturated with money, restaurants, healthy food options, and locally ... Food Can Divide the Body. All too often, our food preferences isolate us from one another. Maybe we catch a friend eating a pre ... Please know that I am not referring to life-threatening food restrictions or food allergies, but to chosen preferences - wants ...
EndNote Styles - Food Quality and Preference
"There is a trend toward home-made, artisan and slow-cooked foods, as well as knowing where your food comes from, which impacts ... Prepared Foods 21st Annual Spirit of Innovation Awards ON DEMAND: Tastes, trends, and teamwork helped seven new products earn ... Stay in the know on the latest food & beverage product development trends.. SUBSCRIBE TODAY! ... frequents specialty deli and food shops, and stays on top of international flavor trends. She sees five emerging flavor themes ...
Learn more about what to consider when seeking to offer culturally preferred foods in food service. ... Offering foods and flavors that are culturally preferred can attract and benefit customers. ... Their preference to eat foods of their culture when away from home versus foods typically served in food service settings. ... Food service guidelines team members may help with:. *Developing a plan for incorporating culturally preferred foods into food ...
Generation X: the lost food generation. May 23, 2017 Comments Off on Generation X: the lost food generation ... grew up when food was essentially an afterthought.gen x Different generations have different relationships with food and ...
Chapter 10 Consumer Preferences for Genetically Modified Food - Author: Jayson L. Lusk ... Lusk, J.L. (2011), "Chapter 10 Consumer Preferences for Genetically Modified Food", Carter, C.A., Moschini, G. and Sheldon, I. ... purpose of this chapter is to distill some of the key findings from the body of research on consumer preferences for GM food. ... The questions relate to (1) why the market for GM-free food is so small in the United States despite the large estimated ...
A preference for fast food may enhance our preference for salt, says a new study from Korea with important implications for ... A preference for fast food may enhance our preference for salt, says a new study from Korea with important implications for ... Fast food intake may boost salt preference: Study. By Stephen Daniells 15-Dec-2009. - Last updated on 17-Dec-2009 at 17:06. GMT ... and assessed their eating habits using food preferences or frequency questionnaires, and measured their salt preference levels ...
Food Quality and Preference is a peer-reviewed scientific journal in the field of sensory and consumer science, published by ... "Food Quality and Preference". MIAR: Information Matrix for the Analysis of Journals. University of Barcelona. Retrieved 2019-05 ... "Food Quality and Preference". 2022 Journal Citation Reports. Web of Science (Science ed.). Thomson Reuters. 2021. Official ... Consumer science Food science European Sensory Network Pangborn Sensory Science Symposium Sensory science "Master Journal List ...
... stronger preferences for unhealthy food and whether self-affirmation mitigates stress and reduces unhealthy food preferences. ... stronger preferences for unhealthy food and whether self-affirmation mitigates stress and reduces unhealthy food preferences. ... stronger preferences for unhealthy food and whether self-affirmation mitigates stress and reduces unhealthy food preferences. ... stronger preferences for unhealthy food and whether self-affirmation mitigates stress and reduces unhealthy food preferences. ...
While digging into a bowl of popcorn on movie night is second nature to many film fans, your choice of flavor might actually predict your choice of film. A new study of 2,000 revealed that people who prefer their popcorn salty and those who prefer sweeter flavors differ in their movie tastes as well. The census-balanced survey revealed that while fans of salted popcorn flavors arent necessarily, well, salty, their sweet popcorn counterparts do appear to be sweeter on romance. Although action movies were the . . .
There are two common methods for assessing canine food preference: the two-pan test and the one-pan test. Neither test fully ... There are two common methods for assessing canine food preference: the two-pan test and the one-pan test. Neither test fully ... In addition, future research should also aim to establish whether interest post consumption is due primarily to food preference ... This study presents insights into canine food preference assessment methods that may more accurately represent the dog owners ...
Conclusions: Food preference patterns of school-age children are a risk for unhealthy food consumption as well as for the ... With respect to food preferences for the school-age children evaluated, it was found that the foods with the highest proportion ... Nutritional status, food consumption at home, and preference selection in the school. Food Nutr Sci. 2012;3:281-5. ... Interventions focused on the promotion of a healthy food environment are necessary, aimed at improving food preferences from ...
... Proc Hawaiian Entomol Soc 24:97-107.. ... Food Preference of Seven Stored Product Insects to Dried Processed Taro Products. ...
Child and Adult Care Food Program and Summer Food Service Program, as well as to purchases made for these programs by the ... Final Rule: Geographic Preference Option for the Procurement of Unprocessed Agricultural Products in Child Nutrition Programs ... You are now leaving the USDA Food and Nutrition Service website and entering a non-government or non-military external link or ... 1, 2008, institutions receiving funds through the child nutrition programs may apply an optional geographic preference in the ...
This paper presents a meta-analysis of 51 primary studies reporting a total of 114 genetically modified food valuation ... The Dispersion and Development of Consumer Preferences for Genetically Modified Food - A Meta-Analysis. Refereed Journal // ... Dannenberg, Astrid (2009), The Dispersion and Development of Consumer Preferences for Genetically Modified Food - A Meta- ... The Dispersion and Development of Consumer Preferences for Genetically Modified Food - A Meta-Analysis. ...
As described in more detail below, general colour preferences may also be distinctly different from food colour preferences in ... In contrast, colour-based food preferences appear to be relatively rare, although numerous anecdotal reports exist. Foods that ... General colour preferences and their potential causes as well as the impact of colour on taste and food identification are also ... no differences were seen for food refusal based on temperature (30.2% vs 24.1%), foods touching other foods on the plate (20.8 ...
Changes in appetite, food preference, and eating habits in frontotemporal dementia and Alzheimers disease ... Changes in appetite, food preference, and eating habits in frontotemporal dementia and Alzheimers disease ... Changes in appetite, food preference, and eating habits in frontotemporal dementia and Alzheimers disease ...
... to test if latent taste preferences might drive selection of human foods. If human-food flavours were consumed more than a ... Data from: Darwins small and medium ground finches might have taste preferences, but not for human foods. Gotanda, Kiyoko, ... Instead, finches showed a weak aversion to oily foods, but only at remote (no human foods present) sites. This was further ... Our results suggest, therefore, that while Darwins finches exposed to human foods might have acquired a tolerance human food ...
Presentation] Regulatory role of hypothalamic AMP-kinase in calorie intake and food preference.2010. *. Author(s). Minokoshi Y ... Presentation] Regulatory role of AMP-kinase in the paraventricular hypothalamus in calorie intake and food preference.2010. *. ... Journal Article] Intestinal fatty acid infusion modulates food preference as well as calorie intake via the vagal nerve and ... Food selection, which is essential to maintain metabolic homeostasis, is modulated by nutritional state, food palatability and ...
... aerobic brain diet exercise nutrition ... while preferences for fried foods, sodas and other unhealthy options decreased.. Participants were instructed not to change ... formerly sedentary study participants were more likely to choose foods like lean meats, fruits and vegetables, ...
... which enables children to self-report on their food preferences, complemented by parental report Food Preference and Frequency ... factors on the development of food preferences. Chapter 2 presents an Explicit Preference Task, ... Pybis, Joanne (2011) The influence of perceptual and cognitive factors in the development of food preferences. PhD thesis, ... Despite a considerable amount of research investigating factors that influence the development of food preferences, there is ...
Emerging trends suggest that agri-food businesses should consider global food preferences, such as clean eating, to improve ... How to Service Global Food Preferences. Current global food preferences indicate a demand for healthy food options that support ... strategic ways to target global food preferences. Canadian agri-food businesses must identify ways to offer nutritious products ... How Agri-Businesses Can Service Global Food Preferences. ByKatlynd July 11, 2017. Reading Time: 4 minutes ...
The Impact of Cooking Classes on Food-Related Preferences, Attitudes, and Behaviors of School-Aged Children: A Systematic ... Participants in the treatment group had higher fruit preference scores, vegetable preference scores, and attitudes toward food ... Willingness to try new foods assessed by parent and child questionnaires; food choices and ability to describe foods assessed ... fruit and vegetable preferences, attitudes toward food and cooking, and food-related knowledge were among the outcomes measured ...
Categories Food Survey Tags Customer Opinions, Fast Food Experience, Fast Food Preferences, Fried Chicken, KFC Food Survey ... Categories Food Survey Tags Customer Opinions, Fast Food Experience, Fast Food Preferences, Iconic Menu Items, McDonalds Food ... KFC food survey, Fast food preferences, Customer opinions, Fried chicken, Fast food experience KFC, also known as Kentucky ... McDonalds food survey, Fast food preferences, Customer opinions, Iconic menu items, Fast food experience McDonalds, an emblem ...
Many people lack access to food stores that provide healthful food. Neighborhoods with poor supermarket access have been ... Do residents of food deserts express different food buying preferences compared to residents of food oases? A mixed-methods ... Do residents of food deserts express different food buying preferences compared to residents of food oases? A mixed-methods ... it begs further exploration of the influence of food preference.. Food preferences have been described in the literature as ...
  • Children should be fed nutritious foods (e.g., fruits and vegetables) from an early age. (psychcentral.com)
  • With consistent exposure and intake children may learn to like certain bitter foods, particularly some vegetables. (psychcentral.com)
  • A survey released as of 2020 about consumers' food preferences in Italy revealed that 64 percent of Italian consumers would never give up on extra virgin olive oil, while 53 percent agreed that seasonal vegetables played a key role in their diet. (statista.com)
  • Scientists found that after exercising for several weeks, formerly sedentary study participants were more likely to choose foods like lean meats, fruits and vegetables, while preferences for fried foods, sodas and other unhealthy options decreased. (foundmyfitness.com)
  • Results indicated children to dislike food colours particularly associated with vegetables more so than other food colours. (nottingham.ac.uk)
  • Today consumers are demanding greater access to whole foods such as fruits and vegetables, ancient grains, and plant-based proteins such as nuts and seeds. (mentorworks.ca)
  • Many interventions have attempted to increase consumption of and preferences for fruits and vegetables and influence other food-related preferences, attitudes, and behaviors among children (9). (cdc.gov)
  • A growing body of evidence supports the link between optimal health and diets rich in fruits, vegetables, and other plant foods. (syr.edu)
  • In both groups, a preference for seasonal and local fruits and vegetables was significantly correlated with concern for the environment. (syr.edu)
  • Mothers said that increasing consumption of fruits , vegetables , meat , milk , grains, fizzy drinks and fatty foods could facilitate weight gain , but many cannot afford to purchase some of these foods . (bvsalud.org)
  • New foods such as fruits, vegetables, and fruit juices are added to older infants' and toddlers' diets. (cdc.gov)
  • The specific dietary behaviors and attitudes monitored by the YRBS include consumption of fruits and vegetables, consumption of foods high in fat, perceptions of body weight, and attempted weight loss and weight-loss techniques used. (cdc.gov)
  • It may also be helpful to food service vendors and others seeking to offer more foods that not only meet nutrition standards but are culturally preferred by the populations they serve. (cdc.gov)
  • Writing in the Journal of Human Nutrition and Dietetics ​, scientists from Daejin University report that adolescents with the highest intake of fast food also exhibited the highest level of preference for salt. (bakeryandsnacks.com)
  • Its scope covers consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. (wikipedia.org)
  • You are now leaving the USDA Food and Nutrition Service website and entering a non-government or non-military external link or a third-party site. (usda.gov)
  • Effective Oct. 1, 2008, institutions receiving funds through the child nutrition programs may apply an optional geographic preference in the procurement of unprocessed locally grown or locally raised agricultural products. (usda.gov)
  • This provision applies to institutions in all of the child nutrition programs, including the National School Lunch Program, School Breakfast Program, Fresh Fruit and Vegetable Program, Special Milk Program for Children, Child and Adult Care Food Program and Summer Food Service Program, as well as to purchases made for these programs by the Department of Defense Fresh Program. (usda.gov)
  • The purpose of this rule is to finalize the geographic preference option in child nutrition programs. (usda.gov)
  • 3 Good Food Public Purchasing: We assist major public institutions in shifting procurement practices towards prioritizing food that supports good nutrition, resilient local economies, environmental sustainability, and racial equity throughout the value chain. (rockefellerfoundation.org)
  • Implications for food and nutrition education, policy, and the food system are discussed. (syr.edu)
  • Wilkins, JL 1996, ' Seasonality, food origin, and food preference: A comparison between food cooperative members and nonmembers ', Journal of Nutrition Education and Behavior , vol. 28, no. 6, pp. 329-337. (syr.edu)
  • Food, nutrition and evolution : food as an environmental factor in the genesis of human variability / edited by Dwain N. Walcher, Norman Kretchmer. (who.int)
  • A 2020 survey published in Maternal and Child Nutrition found that 60% of approximately 1000 caregivers of children aged 12-36 months agreed with the marketing claim that toddler formulas or powdered milks provide nutrition that is not available from other food and drinks, Fuchs said. (medscape.com)
  • 7 Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran. (who.int)
  • Metabolic rate and energy intake are known to decrease with age, so food selection in older persons can be important for maintaining nutrition and energy balance. (cdc.gov)
  • As children become more independent during middle childhood and adolescence, school nutrition, food marketing, and social networks become focal points for obesity prevention or intervention. (cdc.gov)
  • It is a free gift from God, not based on the merits of our behavior - or our food choices. (desiringgod.org)
  • Together, these factors influence the perceived palatability of a food source and subsequent feeding behavior. (frontiersin.org)
  • Our results thus provide important insight into the regulation of food selection behavior under physiological and pathological conditions. (nii.ac.jp)
  • Disparities in the neighborhood food environment have prompted research exploring the impact of the local food environment on food purchasing behavior. (biomedcentral.com)
  • Different species of moths adapt their behavior and preferences according to their environments and food sources. (whatsthatbug.com)
  • We describe where these contexts interact with biological processes to affect food behavior and obesity. (cdc.gov)
  • Unhealthy food preferences: a psychological consequence of poverty? (monash.edu)
  • Drawing on the literature on the psychological consequences of poverty, this paper examines whether stress explains poor people's stronger preferences for unhealthy food and whether self-affirmation mitigates stress and reduces unhealthy food preferences. (monash.edu)
  • Through a quasiexperimental field study of patrons of a community kitchen, we show that poor people (vs. controls) prefer more unhealthy food and, more importantly, that chronic stress mediates the relationship between poverty and unhealthy food preferences. (monash.edu)
  • A final online study reveals that a social-psychological self-affirmation intervention mitigates poor people's experienced stress, which in turn helps reduce unhealthy food preferences. (monash.edu)
  • The discussion focuses on how managing stress through timely interventions such as self-affirmation can improve poor people's unhealthy food preferences. (monash.edu)
  • Participants (N = 57) were separated into three separate groups based on an a priori study measuring food preferences and food neophobia: those who either had children with healthy food preferences (i.e. closely aligned with dietary guidelines) (N = 20), or unhealthy food preferences (i.e. not closely aligned with dietary guidelines) (N = 18), or high levels of food neophobia (N = 19). (edu.au)
  • Parents of children with unhealthy food preferences and those of food neophobic children appeared to rely more on ineffective behaviours. (edu.au)
  • CONCLUSION: Parents used a mixture of effective and ineffective behaviours, with parents of children with unhealthy food preferences or high food neophobia using fewer behaviours known to be effective. (edu.au)
  • The results obtained suggest that frequent consumption of certain types of fast food by young teenagers may be associated with a preference for a higher level of salt. (bakeryandsnacks.com)
  • In addition, future research should also aim to establish whether interest post-consumption is due primarily to food preference or acute satiety. (frontiersin.org)
  • The likelihood of consumption of a food source comes down to palatability, or the subjective preference of a food based on odor, texture, appearance, and taste ( 2 , 3 ). (frontiersin.org)
  • These factors - along with a lack of basic cooking skills, healthful eating knowledge, or both - may influence families and, in turn, children, to increase their consumption of foods away from home (2). (cdc.gov)
  • Some of these behaviours were likely to be effective in promoting healthy food preferences in children (e.g. parental modelling, food exposure), whilst others were likely to be ineffective (e.g. forcing consumption, restricting food access). (edu.au)
  • The meta-analysis demonstrated that the highest consumption of processed foods belonged to the sugars and sweets group with 8.01 S/D, followed by oils, and biscuits and cakes with 5.58 S/D and 3.33 S/D, respectively. (who.int)
  • Given the high consumption of less healthy processed foods, robust policies to support healthy eating and help improve Iranian children's food environment are recommended. (who.int)
  • The consumption of processed foods (PFs) or ultraprocessed foods (UPFs) in children is a predisposing factor for childhood obesity and subsequent NCDs (10,11). (who.int)
  • In the healthy normal population, genetic and functional variation in taste and smell ability may help explain part of individual differences in food preferences and consumption. (cdc.gov)
  • From worksite health risk appraisals, we have found that both men and women who reported liking for but low consumption of high-fat foods were significantly heavier than those who reported liking and consuming these foods. (cdc.gov)
  • It also eliminates any food interactions, where one may alter the palatability of the other, which may occur during a two-pan test ( 6 ). (frontiersin.org)
  • Food selection, which is essential to maintain metabolic homeostasis, is modulated by nutritional state, food palatability and social life events such as stress. (nii.ac.jp)
  • These two senses work together to provide food flavor perception and palatability. (cdc.gov)
  • There are also age-related changes in smell and flavor perception that may affect food palatability and nutrient intake. (cdc.gov)
  • Palatability of food sources depends on the sensory and motor cues provided by the brain, in co-ordination with the other body systems to enable decisive feeding. (who.int)
  • The term "culturally preferred foods" is used here to describe safe and nutritious foods that meet the diverse tastes and needs of customers based on their cultural identity. (cdc.gov)
  • Now, the World Food Program estimates that the number of people facing, or at risk of, acute food insecurity ( defined as those who "lack regular access to enough safe and nutritious food for normal growth and development and an active and healthy life") has increased by more than 200 million since 2019. (project-syndicate.org)
  • It was also observed that whilst children use shape as a basis for categorisation of non-food objects, they are more inclined to categorise foods on the basis of colour. (nottingham.ac.uk)
  • They provide a practical way to categorise foods as healthy or less healthy. (who.int)
  • Market Expansion Services group DKSH has opened a new innovation centre for confectionery and bakery ingredients in Taiwan to cater to the unique flavour preferences in the country. (confectionerynews.com)
  • The preference of fat or sweet foods amongst obese adults is equal, and more related to personality type and eating behaviour than gender, suggests new research from Sweden. (confectionerynews.com)
  • We might be tempted to think someone fixated on food is obese and given to gluttony, but gluttony (defined as living a life of excess) can also manifest through excessively counting calories or obsessing over clean and organic foods. (desiringgod.org)
  • Overweight /obese and normal weight mothers ' correct identification of their current weight status (72% vs. 64%), preference for overweight /obese body size (68% both) and selection of an overweight /obese silhouette as healthy (94% vs. 96%) did not differ by weight status. (bvsalud.org)
  • These early experiences set the stage for later food choices and are important in establishing life-long food habits. (psychcentral.com)
  • The researchers recruited 70 Korean adolescents aged between 12 and 13, and assessed their eating habits using food preferences or frequency questionnaires, and measured their salt preference levels by testing their preferred salinity of beansprout soup. (bakeryandsnacks.com)
  • "The present study comprises one of the first investigations designed to assess the effects of eating habits with respect to high-salt foods on the perception of salt taste," ​ wrote the researchers. (bakeryandsnacks.com)
  • A mail survey was used to explore differences in preference for local foods, concerns about food and health, environmental concerns, and dietary habits between food cooperative members and nonmembers in the greater Seattle area. (syr.edu)
  • While different brands have attempted to be associated with food we feel that based on our deep insights about food habits we are driving a more meaningful message which will be relevant for our audience. (dawn.com)
  • Chapter 2 presents an Explicit Preference Task, which enables children to self-report on their food preferences, complemented by parental report Food Preference and Frequency questionnaires. (nottingham.ac.uk)
  • This expands opportunities for customers to select familiar and healthier foods they prefer. (cdc.gov)
  • Why are Global Consumers Demanding Healthier Foods? (mentorworks.ca)
  • We are committed to supporting a healthier way to produce, purchase and consume food. (rockefellerfoundation.org)
  • You can balance those foods with healthier foods and regular physical activity . (medlineplus.gov)
  • Shift to healthier food and beverage choices. (medscape.com)
  • A dynamic and interactive craft that your ESL Kids will love to make and use while expressing their food likes and dislikes. (kidsclubenglish.com)
  • Each recipe within this cookbook is notated with which dietary preference it aligns with. (myfreezeasy.com)
  • Next, work with your food service guidelines team to carry out the appropriate qualitative assessment(s) on your customers food preferences. (cdc.gov)
  • This study presents insights into canine food preference assessment methods that may more accurately represent the dog owner's experience. (frontiersin.org)
  • As one assessment of validity, "food liking surveys" correlate significantly with estimates of nutrients and food groups in adults and children of different ages and ancestries. (cdc.gov)
  • A preference for fast food may enhance our preference for salt, says a new study from Korea with important implications for salt reduction targets around the world. (bakeryandsnacks.com)
  • Although focussing on fast food restaurants, the study may also have implications for food manufacturers. (bakeryandsnacks.com)
  • Contrary to both predictions, we found little evidence that human-food flavours were preferred compared to control flavours at any site. (datadryad.org)
  • This was further supported by behavioural responses, with beak wiping occurring more often at remote sites after finches tasted flavours associated with human foods. (datadryad.org)
  • Our results suggest, therefore, that while Darwin's finches exposed to human foods might have acquired a tolerance human food flavours, latent taste preferences are unlikely to have played a major role in their dietary response to increased urbanization. (datadryad.org)
  • Brixton will cement its position as a booming foodie area on Sunday, as food festival Brixton Flavours takes over much of the Market, the Village, Atlantic Road and Windrush Square for the day. (londonist.com)
  • Eight studies met the inclusion criteria and used cooking education to influence children's food-related preferences, attitudes, and behaviors. (cdc.gov)
  • Program exposure ranged from 2 sessions to regular instruction over 2 years, and the effect of cooking programs on children's food-related preferences, attitudes, and behaviors varied among the reviewed studies. (cdc.gov)
  • Findings suggest that cooking programs may positively influence children's food-related preferences, attitudes, and behaviors. (cdc.gov)
  • Strategies used by parents to influence their children's food preferences. (edu.au)
  • BACKGROUND: Food preferences are important determinants of children's food intakes. (edu.au)
  • Parental feeding behaviours have a significant influence on the development of children's food preferences. (edu.au)
  • The aim of the present study was to describe the ways in which parents attempt to influence their children's food preferences. (edu.au)
  • Interventions aimed at influencing parental feeding behaviours should include those behaviours targeted at children's food preferences. (edu.au)
  • In countries like the UK, Ireland and the USA, over 80 per cent of salt intake comes from processed food, and people therefore do not realize they are consuming it. (bakeryandsnacks.com)
  • With Satie's white meal as a starting point, this paper explores colour-based food preferences and selective eating in clinical and non-clinical populations, with a special focus on autism spectrum disorder and avoidant/restrictive food intake disorder (ARFID). (bmj.com)
  • Self-reported food preparation skills, dietary intake, cooking confidence, fruit and vegetable preferences, attitudes toward food and cooking, and food-related knowledge were among the outcomes measured. (cdc.gov)
  • The senses of taste and smell mediate all the body's food intake. (cdc.gov)
  • The New Testament gives us no specific regulations on what kinds of foods we can consume. (desiringgod.org)
  • These are big assumptions - it is difficult to know what is in the food you consume, remember what you consume, and be willing to share this information. (cdc.gov)
  • It is known that many people, especially those who are overweight, underreport what they consume, particularly foods perceived as less healthy. (cdc.gov)
  • Neighborhood differences in the local food environment have been increasingly implicated in the rising prevalence of obesity in the United States. (biomedcentral.com)
  • Studies have reported an association between neighborhood food environment and obesity prevalence in the United States. (biomedcentral.com)
  • Maddock [ 1 ] found a positive association between fast food restaurant density and obesity prevalence. (biomedcentral.com)
  • Objective To assess the relationship between caries prevalence and sugar preference in schoolchildren. (bvsalud.org)
  • There are two common methods for assessing canine food preference: the two-pan test and the one-pan test. (frontiersin.org)
  • The two most common methods to assess food preference in dogs are the two-pan test and one-pan test ( 6 ). (frontiersin.org)
  • We test the olf413 loss of function mutants for food preference between two fruit extracts using CAFE and horizontal box methods. (who.int)
  • In contrast to taste preferences, flavor preferences detected by the sense of smell are generally highly affected with learning early in life, even in utero. (psychcentral.com)
  • In contrast, colour-based food preferences appear to be relatively rare, although numerous anecdotal reports exist. (bmj.com)
  • In contrast to nonmembers, food cooperative members displayed a stronger preference for seasonal and local foods. (syr.edu)
  • Here we presented pastry with flavour profiles typical of human foods (oily, salty, sweet) to small ground finches ( Geospiza fuliginosa ) and medium ground finches ( Geospiza fortis ) to test if latent taste preferences might drive selection of human foods. (datadryad.org)
  • KFC food survey, Fast food preferences, Customer opinions, Fried chicken, Fast food experience KFC, also known as Kentucky Fried Chicken, has etched its place in the hearts of food lovers worldwide with its signature crispy fried chicken and delectable array of sides. (surveyforcustomers.com)
  • To meet nutrient needs within calorie limits, choose a variety of nutrient-dense foods across and within all food groups in recommended amounts. (medscape.com)
  • similar sized liking surveys take less than half of the time to complete as food frequency surveys. (cdc.gov)
  • Food preferences correlates well - sometimes better than food frequency measures - with long-term health outcomes. (cdc.gov)
  • 8 assumption that consumers infer the `naturalness' of a food product by its ingredients. (lu.se)
  • 10 information about the naturalness of ingredients in food products. (lu.se)
  • The sensory environment, in which the fetus lives, changes as a reflection of the food choices of the mother as dietary flavors are transmitted via amniotic fluid. (psychcentral.com)
  • Food Quality and Preference is a peer-reviewed scientific journal in the field of sensory and consumer science, published by Elsevier. (wikipedia.org)
  • Most studies on eating and sensory sensitivity in autism show that the texture and consistency of the food are the most common factors behind selective eating. (bmj.com)
  • Foods that are white or colourless may be particularly appealing or tolerable for individuals with sensory hypersensitivity, which can occur in autism or ARFID. (bmj.com)
  • A powerful and indispensable tool to understand the intrinsic quality of foods and to translate customer needs into product is sensory analysis. (uniparthenope.it)
  • and secondly, to analyze consumer preferences in order to identify sensory characteristics most important to the acceptability of five olive oil products. (uniparthenope.it)
  • The implication of this study pertains to the importance of community resources and emergency food assistance programs that have served to minimize the burden associated with hunger and poor food access among low-income, urban populations. (biomedcentral.com)
  • Many consequences of climate change undermine the stability of global food systems, decreasing food security and diet quality, and exposing vulnerable populations to multiple forms of malnutrition. (rockefellerfoundation.org)
  • Subscribe to The Food Institute Newsletters to enjoy more quality content like this delivered to your inbox. (foodinstitute.com)
  • The objectives of this study were to (1) determine whether dogs display a preference for animal ingredient-based diets when compared with vegetable ingredient-based diets and (2) examine whether dogs experience neophobia when presented with a novel diet. (frontiersin.org)
  • Further research is required to determine the minimum length of time necessary to eliminate neophobia to food. (frontiersin.org)
  • In this regard, the growing availability of processed foods, often energy dense and nutrient poor, has become a major concern. (who.int)
  • Depending on your setting and capacity level, you may choose to conduct observational assessments, surveys, informal interviews, and/or focus groups with customers from diverse cultures to determine their perceptions of cultural food offerings and their food preferences. (cdc.gov)
  • Overweight in mothers and children in sub-Saharan Africa is rapidly increasing and may be related to body size perceptions and preferences. (bvsalud.org)
  • Interviewers used seven body silhouette drawings and a questionnaire with open- and closed-ended questions to measure mothers ' perceptions of current, preferred and healthy maternal and child body sizes and their relation to food choices. (bvsalud.org)
  • In Experiment 1, 71 participants were trained to match three pictures of facial expressions (one that expressed happiness and two that expressed emotional neutrality) to three abstract line drawings and match three healthy food names to the abstract line drawings. (bvsalud.org)
  • The participants were then tested to verify equivalence between facial expressions, abstract pictures, and foods. (bvsalud.org)
  • Increased intakes of pizza and hamburgers in particular were associated with a "preference for significantly saltier soup" ​, and is said to be one of the first studies to consider salt perception with regular eating of high-salt foods. (bakeryandsnacks.com)
  • Prompted by the shift away from home food preparation, researchers have begun to study cooking programs as a way to positively affect participants' food-related preferences, attitudes, and behaviors (5,11,12). (cdc.gov)
  • The adage "you are what you eat" is a primary focus for many global food consumers, so providing options that support a healthy lifestyle is significantly important. (mentorworks.ca)
  • Knowledge of canine food selection is critical for both the pet food industry and dog owners, since owners want quality foods that are palatable, while fulfilling their pet's nutritional requirements. (frontiersin.org)
  • Pet owners want quality dog foods that fulfill their pet's nutritional requirements, as well as being palatable and multiple approaches to assessing this have been reviewed ( 1 ). (frontiersin.org)
  • The presence of a supermarket is often viewed as the "gold standard" in food access given the lower costs, increased quantity and improved quality of food items available at chain supermarkets compared to their non-chain counterparts. (biomedcentral.com)
  • The quality and quantity of waste is offensive, not just from a food justice perspective, but also from a commercial perspective. (greenpeace.org)
  • With high competition pressure and a saturated market, food quality has become an increasingly important means of competition on the market. (uniparthenope.it)
  • Chapter 3 presents a Longitudinal Food Diary method exploring the relationship between preference and exposure. (nottingham.ac.uk)
  • This was found to be related to the amount of exposure they had to those foods and specifically results indicated children to use food colour as a basis for rejection of novel foods. (nottingham.ac.uk)
  • This might result in a greater exposure per kilogram of body weight to any toxicants found in those foods. (cdc.gov)
  • The analysis of average preferences and dispersion of preferences indicates clear differences between regions. (zew.de)
  • Agri-food businesses can access the program to assist with short-term (4-6 month) R&D projects that explore healthy product options. (mentorworks.ca)
  • Parents of children with healthy food preferences appeared to use more of the feeding behaviours predicted to promote healthy preferences than parents in the other two groups. (edu.au)
  • This means regularly choosing healthy foods and beverages. (medlineplus.gov)
  • Healthy eating does not mean that you have to follow a very strict diet or eat only a few specific types of food. (medlineplus.gov)
  • You can eat a variety of foods, including less healthy favorites. (medlineplus.gov)
  • This Healthy Food and Drink Guidance - Schools (Guidance) helps your school develop a policy to promote and provide healthy foods and drinks. (who.int)
  • The Guidance identifies the healthy options for the foods and drinks a school provides. (who.int)
  • Healthy foods and drinks should be the easy choice. (who.int)
  • https://www.health.govt.nz/publication/healthy-food-and-drink-guidance-s. (who.int)
  • Promoting healthy and good tasting foods. (cdc.gov)
  • We also believe that positive and effective approaches for improving our diets can start from acknowledging what people like to eat, with the belief that people can enjoy a variety of healthy and good-tasting foods. (cdc.gov)
  • Also, mass-market toddler formulas are inadequate for children with disease-specific requirements, such as malnutrition, gastrointestinal disorders, metabolic disorders, or food allergies. (medscape.com)
  • Purpose - Despite the existence of hundreds of studies and several review articles on consumer preferences for genetically modified (GM) food, it remains difficult to ascertain the current state of knowledge on the topic. (emerald.com)
  • The purpose of this chapter is to distill some of the key findings from the body of research on consumer preferences for GM food. (emerald.com)
  • Value - This chapter should be useful to those interested in learning about the current state of knowledge on consumer preferences for GM food, and to those seeking to identify areas in need of additional research. (emerald.com)
  • To reiterate, taste preferences are generally strongly influenced by inborn (innate) factors. (psychcentral.com)
  • General colour preferences and their causes as well as the impact of colour on taste and food identification are also explored. (bmj.com)
  • Sixty-seven low-income adults completed the concept mapping process that identified 163 unique statements (e.g. relating to affordability, taste, and convenience) that influence food buying practices. (biomedcentral.com)
  • Recognition and responsiveness to food taste becomes a crucial event in foraging and feeding behaviour of an organism. (who.int)
  • Here we propose this gene function in taste recognition, food preference and feeding activity. (who.int)
  • A second quasiexperimental study of poor residents of a home for homeless people replicates this effect for actual unhealthy food choices. (monash.edu)
  • learn to make positive choices about foods and drinks. (who.int)
  • For example, people who identify with Muslim or Jewish religious traditions may want foods that are Halal or Kosher, respectively. (cdc.gov)
  • How Do I Identify Which Foods are Culturally Preferred? (cdc.gov)
  • These assessments should identify key facilitators and barriers to offering culturally preferred food options in your setting. (cdc.gov)
  • Canadian agri-food businesses must identify ways to offer nutritious products that support a well-balanced diet. (mentorworks.ca)
  • Identify food vocabulary items. (kidsclubenglish.com)
  • This systematic review aimed to identify the most common processed/ultraprocessed foods consumed by 4-12-year-old Iranian children. (who.int)
  • When offered a new food, children will see what colour, size and shape it is and may be able to determine its texture. (nottingham.ac.uk)
  • This thesis presents three experimental chapters which aim to explore the role of perceptual (e.g. colour, texture and size) and cognitive (categorisation) factors on the development of food preferences. (nottingham.ac.uk)
  • Finally in Chapter 4 using a series of match-to-sample experiments to consider if children use colour as a basis for categorisation of food objects, a comparison is made against non-food objects. (nottingham.ac.uk)
  • It classifies foods and drinks with colour codes - green, amber and red - as detailed in the table below. (who.int)
  • Pizza is completely customizable to individual flavor preferences. (foodinstitute.com)
  • Natural preferences for sweet-tasting compounds change developmentally - infants and children generally have higher preferences than adults - and they can be drastically changed by experience. (psychcentral.com)
  • Food preferences of the children (n=1,456). (elsevier.es)
  • Foods with highest preferencea in accordance with the nutritional status of the children. (elsevier.es)
  • Foods with highest rejectiona according to the nutritional status of the children. (elsevier.es)
  • Despite a considerable amount of research investigating factors that influence the development of food preferences, there is very little research considering factors associated with food items themselves and the cognitive processes used by children to determine acceptance or rejection of a novel food. (nottingham.ac.uk)
  • Hence children will have a significant amount of knowledge of what the food they are being offered is like. (nottingham.ac.uk)
  • It may therefore be reasonable to suggest children will use this knowledge and make comparisons to prior experience with 'similar' foods. (nottingham.ac.uk)
  • This review assesses the evidence on childhood cooking programs and their association with changes in food-related preferences, attitudes, and behaviors of school-aged children. (cdc.gov)
  • Although evidence suggests that cooking programs are effective at improving food-related preferences, attitudes, and behaviors among adolescents and adults, their effect on children remains uncertain (13-17). (cdc.gov)
  • Body size preferences and food choice among mothers and children in Malawi. (bvsalud.org)
  • Other products have added sweeteners, which could contribute to an increased preference for sweetened foods as the children get older, he noted. (medscape.com)
  • Children aged 12 months or older should receive a varied diet with fortified foods. (medscape.com)
  • The journal is abstracted and indexed in: BIOSIS Previews Current Contents/Agriculture, Biology, and Environmental Sciences Embase Food Science & Technology Abstracts PsycINFO Science Citation Index Science Citation Index Expanded Scopus According to the Journal Citation Reports, the journal has a 2021 impact factor of 6.345. (wikipedia.org)
  • They were more likely to be eating fatty foods and sweet-tasting snacks and beverages. (psychcentral.com)
  • A one-pan test provides a more controlled method of assessing a dog's initial reaction to a novel food source, as well as measuring any effects which occur due to a dietary change. (frontiersin.org)
  • How can we incentivize the food system to produce more food that improves health outcomes, regenerates the environment, and creates economic opportunity for those who produce, sell, and serve it? (rockefellerfoundation.org)
  • Prenatal experiences with food flavors, which are transmitted from the mother's diet to amniotic fluid, lead to greater acceptance and enjoyment of these foods during weaning. (psychcentral.com)
  • Whether it's the latest popular baking show, or the newest fad diet, or being a self-proclaimed "foodie," it's no secret that many of us are obsessed with food. (desiringgod.org)
  • In 1913, eccentric French composer Erik Satie wrote a fragmentary, diary-like essay where he depicted a strikingly rigid diet consisting solely of white foods: eggs, sugar, coconuts, rice, cream cheese, fuchsia juice and so on. (bmj.com)
  • When considering what foods to buy, more consumers are seeking products that cater to a balanced diet. (mentorworks.ca)
  • To eat clean and follow a balanced-diet, consumers are looking for foods that are minimally processed and as natural or organic as possible. (mentorworks.ca)
  • Research by Cummins and Macintyre [ 9 ]suggests that the neighborhood food environment has an independent effect on diet by influencing food buying practices. (biomedcentral.com)
  • Both diets expose the same main course: the golden calf of food idolatry. (desiringgod.org)
  • Food is a good gift from God, as long as we are not consumed with our diets and menu plans. (desiringgod.org)
  • Not only has the war in Ukraine limited access to, and raised prices for, food and fertilizer, but extreme weather events are disrupting production, and economic downturns have diminished people's ability to afford adequate and nutritious diets. (project-syndicate.org)
  • They also evinced less doubt about the nutritional adequacy of regionally based diets and a stronger commitment to buying locally produced food as a way to conserve natural resources. (syr.edu)
  • Green' items should make up at least 75 percent of the foods and drinks available. (who.int)
  • The meals were exquisite, traditional food artistically prepared. (booking.com)
  • Results of search for 'su:{Food preferences. (who.int)
  • Whilst this is a mutually beneficial and efficient way to eliminate waste, it also lulls you into a false sense of security that the problem of food waste has been addressed. (greenpeace.org)
  • There are tons of products on the market from dry cat food to wet cat food, limited ingredient cat food to natural cat food , and freeze-dried to frozen cat food , the options truly are endless. (petsmart.com)
  • Food manufacturers and policy makers have been tailoring food product ingredient information to consumers' self-reported preference for natural products and concerns over food additives. (lu.se)
  • The current study aimed at examining the first step in such influence, which is consumers' attention to ingredient information on food product packaging. (lu.se)
  • Accordingly, the first o A um NUS CRIP T ers actually prefer products with 14 examine the degree to which consumers ta ke Mbjective of the current study is to the initial step to actually attend to 15 ingredient information on food packaging. (lu.se)