One widely cited model of how humans acquire liking for different foods is flavour-nutrient learning, where associations between the orosensory properties of the ingested food or drink (the flavour CS) and positive consequences of nutrient ingestion (the UCS) lead to acquired liking for the flavour (flavour-nutrient hedonic learning: FNL-H). Likewise, an association between the CS and the post-...

The nature of physical growth and development of children depends primarily upon the genetic endowments, nutritional status, psychosocial attitude and surrounding physical environmental conditions. School going children are the most important segment of the society who are affected by underand mal-nutrition. Good nutrition is an indispensable component of healthy life. Tribal children studying ...

The use of phenol compounds obtained from unripe grapes as antioxidant sustainable food ingredients is challenging due to their specific sensory attributes, such sourness and astringency. aim was evaluate attributes perception consumers' liking for beetroot purees added with phenols grapes. According hedonic responses, consumer clusters were identified characterized eating behavioral attitudes....

Decreasing dietary sodium intake, which can be achieved by reducing salt content in food, is recommended. Salt contributes to the taste of foods and makes them more enjoyable. Whether a food is liked or disliked is an important determinant of food intake, especially among children. However, the role of salt in children's food acceptance has received little attention. The impact of salt content ...

OBJECTIVE To test the effectiveness of behavioral economics strategies for increasing vegetable intake, variety, and liking among children residing in homes receiving food assistance. DESIGN A randomized controlled trial with data collected at baseline, once weekly for 6 weeks, and at study conclusion. SETTING Family homes. PARTICIPANTS Families with a child (9-12 years) will be recruited...

Inhibitory control training effects on behaviour (e.g. ‘healthier’ food choices) can be driven by changes in affective evaluations of trained stimuli, and theoretical models indicate that action tendencies may a complementary mechanism. In this preregistered study, we investigated the food-specific go/no-go tendencies, liking impulsive choices healthy participants. task, energy-dense foods were...

Iron-deficient young women who are at risk of anaemia should be advised to eat red meat, a good food source of iron. However, red meat is known to elicit negative attitudes among young women, which could lead to low meat consumption. Several factors can contribute to meat attitudes. We therefore hypothesised that a good predictor of attitudes towards meat could be a positive affective component...

In this article, eating behavior is discussed from the point of view of various areas of psychology. First, tasting food and the perception of food palatability are discussed from the viewpoints of sensory and perceptual psychology and of physiological psychology. Second, the phenomenology of some social-psychological effects on eating behavior are introduced – for example, communication at the...

Excessive sugar-sweetened beverage (SSB) consumption has been associated with overweight and obesity. Caffeine is a common additive to SSB, and through dependence effects, it has the potential to promote the consumption of caffeine-containing foods. The objective of the present study was to assess the influence that caffeine has on the consumption of SSB. Participants (n 99) were blindly assign...

BACKGROUND The double-blind, placebo-controlled food challenge (DBPCFC) is considered the definitive diagnostic test for food allergy. Nevertheless, validated recipes for masking the foods are scarce, have not been standardized, and differ between centers. Sensory evaluation techniques such as the triangle test are necessary to validate the recipes used for DBPCFC. METHODS We developed 3 reci...