BACKGROUND Dietary compliance in gestational diabetes mellitus (GDM) is poor. Changes in sweet taste perception might alter food preferences in GDM, making dietary compliance difficult to achieve. These indexes have never been studied in GDM. OBJECTIVES This study documented changes in sweet taste perception and dietary intakes in pregnant women with and without GDM and determined whether the...

A key aspect of theory of mind is the ability to reason about other people's desires. As adults, we know that desires and preferences are subjective and specific to the individual. However, research in cognitive development suggests that a significant conceptual shift occurs in desire-based reasoning between 14 and 18 months of age, allowing 18but not 14month-olds to understand that different p...

Food ingestion is crucial for an organism, and eating drinking are multisensory, complex experiences affected by all functioning modalities. Still, little known about gustatory perception in blindness deafness. Empirical studies with this regard have been very scarce the aim of current study was to explore whether compensation may occur like adjustments observed other aspects sensory processing...

Sensory and consumer science is concerned with measuring perceptual affective responses to products. Historically, hedonic (degree of liking or preference for a set test products) have been the primary measure product performance in food-related research, but recent years seen an increase uptake measures that go “beyond liking”, interest primarily focusing on product-elicited emotions, conceptu...

Human perceptions and selection of food are derived from the prevailing and momentary food, agro-economic and cultural environment, cognitive and biological characteristics of individuals, and the real and perceived intrinsic and extrinsic attributes of foods themselves. The range of items typically chosen and consumed within a given population is largely determined by interaction of the extern...

Satiation and satiety are central concepts in the understanding of appetite control and both have to do with the inhibition of eating. Satiation occurs during an eating episode and brings it to an end. Satiety starts after the end of eating and prevents further eating before the return of hunger. Enhancing satiation and satiety derived from foodstuffs was perceived as a means to facilitate weig...

BACKGROUND Individual sensory liking appears to be an important determinant of dietary intake and may consequently influence weight status. Cross-sectional studies have shown positive association between fat liking and weight status and equivocal results regarding salt and sweet liking. Moreover, the contribution of dietary intake to explain this relationship has not been studied yet. We invest...