OBJECTIVE The question-behaviour effect (QBE) refers to the finding that measuring behavioural intentions increases performance of the relevant behaviour. This effect has been used to change health behaviours. The present research asks why the QBE occurs and evaluates one possible mediator-attitude accessibility. DESIGN University staff and students (N = 151) were randomly assigned to an inte...

Sensory science is a scientifi c method used to “measure, analyze, and interpret human responses to products as perceived through their senses of touch, taste, sight, smell, or sound.” Sensory science is often used to improve existing products or to test people’s views on new products, such as the softness of tissues, the crunchiness of an apple variety, or the aroma of air fresheners. It is al...

“A trace element whose deficiency in experimental allimais requires unique environments and the preparation of special diets can hardly be of interest to human nutrition.” . . . “Nickel is so ubiquitous, it will never be of concern to tile human nutritionist.” . . . “Research with the ‘newer’ trace elements is of academic interest but of little relevance.” Investigators concerned witil tile rol...

Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs) and other major food groups (fruit, vegetables, bread, pasta, rice, snack...

Eating with others has been shown to influence the amount of food eaten in a meal or snack. We examined whether choosing food in the presence of another person who is choosing either predominantly low-energy-dense or high-energy-dense foods affects food choices. A between-subjects laboratory-based study was used. A group of 100 young females selected a lunch-time meal from a buffet consisting o...

BACKGROUND The health benefits of consuming a low glycaemic index (GI) diet to reduce the risk of type 2 Diabetes are well recognized. In recent years the GI values of various foods have been determined. Their efficacy in constructing and consuming a low GI diet over 24 h in modulating glycaemic response has not been fully documented. The translation of using single-point GI values of foods to ...