Individual, social-environmental and physical-environmental correlates of diet quality in young adults aged 18-30 years.

abstract：:Eighteen healthy female volunteers were administered 50 mg naltrexone in a double-blind, placebo control study. Relative taste detection and recognition thresholds for sweet, salty, sour and bitter taste and liking for and perception of sucrose solutions were determined at baseline and 1 hour after administration of n...

journal_title：Appetite

authors： Arbisi PA,Billington CJ,Levine AS

更新日期：1999-04-01 00:00:00

abstract：:The present study examined whether the measurement of swallowing activity by electromyography (EMG) provides a sensitive and valid method for the assessment of the amount of saliva secreted. Thirteen subjects tasted lemon juice and water, and smelled lasagna and hay, while the amount of saliva, measured with the aid o...

journal_title：Appetite

authors： Nederkoorn C,Smulders FT,Jansen A

更新日期：1999-12-01 00:00:00

abstract：:Taste adaptation, a gradual decline of taste intensity with prolonged stimulation, is frequently observed in laboratory experiments. However, during normal eating the taste of food does not seem to decrease or disappear. During eating, the presence of saliva, the interactions between tastants and odorants, and mouth m...

journal_title：Appetite

authors： Theunissen MJ,Polet IA,Kroeze JH,Schifferstein HN

更新日期：2000-02-01 00:00:00

abstract：:The dorsal vagal complex in the medulla oblongata is the hub of the central nervous system network that produces vagal cephalic-phase reflexes. The preganglionic motor neurons controlling these cephalic responses of digestion and metabolism are organized topographically in longitudinal columnar subnuclei in the dorsal...

journal_title：Appetite

authors： Powley TL

更新日期：2000-04-01 00:00:00

abstract：:This study concerns the effects of pleasantness on ad libitum food intake, liking and appetite over 5 successive days. Pleasantness was manipulated by varying the salt level in bread. Thirty-five students consumed ad libitum sandwiches for lunch, made with bread individually perceived as low, medium or high in pleasan...

journal_title：Appetite

authors： Zandstra EH,De Graaf C,Mela DJ,Van Staveren WA

更新日期：2000-06-01 00:00:00

abstract：:The current study investigated responsivity to individualized food cues consisting of binge/favourite foods in 17 women with bulimic nervosa (BN) and 17 women with no history or current symptoms of eating disorders (C). The hypothesis that increasing cue salience would be associated with an increase in responsivity wa...

journal_title：Appetite

authors： Staiger P,Dawe S,McCarthy R

更新日期：2000-08-01 00:00:00

abstract：:It can be difficult to document effects of age-related olfactory loss on eating behavior. However, we have reported that elders, especially those with poor olfaction, were more willing to accept novel foods than were younger adults. It was also found that elderly subjects were more willing to accept foods with unpleas...

journal_title：Appetite

authors： Pelchat ML

更新日期：2000-10-01 00:00:00

abstract：:The study compared four types of dieters who stressed ideological food-choice reasons and pleasure in their food choice in different ways. A total of 66 female dieters were included in the study. As hypothesized, the dieters in the high ideology-low pleasure cluster showed more signs of eating disorders, lower psychol...

journal_title：Appetite

authors： Lindeman M,Stark K

更新日期：2000-12-01 00:00:00

abstract：:This paper reviews the contribution of John Davis to understanding how meal size is organized and controlled in the rat. By measuring the rate and pattern of licking of various liquid diets during sham feeding and real feeding, Davis demonstrated that meal size is the result of the central integration of positive feed...

journal_title：Appetite

authors： Smith GP

更新日期：2001-02-01 00:00:00

abstract：:In a study of influences on meat consumption, over 700 South Australians answered questions on frequency of meat consumption, beliefs about meat and nutrition, perceived difficulties with and benefits of vegetarian diets, personal values, number of vegetarian significant others, use in and trust of health/nutrition/fo...

journal_title：Appetite

authors： Lea E,Worsley A

更新日期：2001-04-01 00:00:00

abstract：:This study sought to improve the understanding of processes involved in food choice and dietary change by examining how members of a college men's ice hockey team experienced the multiple factors influencing their food choices. The study employed a theory-guided, grounded-theory approach, participant observation, and ...

journal_title：Appetite

authors： Smart LR,Bisogni CA

更新日期：2001-08-01 00:00:00

abstract：:The aim of this study was to explore the concept of disgust in relation to meat and meat-eating. A sample of 30 high school students (aged 16 to 17 years), 10 urban females, 10 rural females, and 10 rural males, participated in the study. The participants' attitudes towards meat and meat-eating were investigated throu...

journal_title：Appetite

authors： Kubberød E,Ueland Ø,Tronstad A,Risvik E

更新日期：2002-02-01 00:00:00

abstract：:Two studies examined whether everyday food choice motives (FCMs) and abstract values constitute food choice ideologies (FCIs), whether these ideologies reflect the same normativism-humanism polarity as Tomkins' theory suggests to reflect ideologies in general, and whether various dietary groups endorse FCIs in differe...

journal_title：Appetite

authors： Lindeman M,Sirelius M

更新日期：2001-12-01 00:00:00

abstract：:The purpose of the present study was to explore to what extent gender, age, and dieting status predict the most important food characteristic that people use when judging the healthfulness of foods. Pilot study data indicated that both gender and dieting status were predictive of the food characteristics chosen as mos...

journal_title：Appetite

authors： Oakes ME,Slotterback CS

更新日期：2002-04-01 00:00:00

abstract：:An important observation of the experiments of George Collier is that animals normally prefer to maintain their body weight by eating a large number of small meals each day. However, as the effort to obtain access to food increases, the animals adapt by changing to a schedule of eating a small number of large meals ea...

journal_title：Appetite

authors： Woods SC

更新日期：2002-04-01 00:00:00

abstract：:Previous research has demonstrated that family members' eating habits are similar. We hypothesized that family members' eating habits would be predicted by the eating habits of the person who prepares the majority of the family's meals and the number of meals the family shares. Participants were 282 members of religio...

journal_title：Appetite

authors： Hannon PA,Bowen DJ,Moinpour CM,McLerran DF

更新日期：2003-02-01 00:00:00

abstract：:A survey was conducted among 345 randomly selected shoppers in Melbourne, Australia, to identify their perceptions of the healthiness of whole milk, reduced fat milk and soy milk and to investigate demographic influences on health perceptions and types of milk consumption. The survey revealed major differences in shop...

journal_title：Appetite

authors： Bus AE,Worsley A

更新日期：2003-04-01 00:00:00

abstract：:This study characterized associations of restraint with selected physical, lifestyle, personality and menstrual cycle characteristics in female university students. The survey instrument, distributed to 1350 women, included standardized questionnaires (Three-Factor Eating Questionnaire, Perceived Stress Scale and Rose...

journal_title：Appetite

authors： McLean JA,Barr SI

更新日期：2003-04-01 00:00:00

abstract：:Social representations of new foods were examined with a total of 44 subjects in nine focus groups. Each group was homogenous, defined by age, gender and educational background. Halfway through the interview, commercial packages of functional, genetically modified, organic, nutritionally modified and ethnic foods were...

journal_title：Appetite

authors： Bäckström A,Pirttilä-Backman AM,Tuorila H

更新日期：2003-06-01 00:00:00

abstract：:Research into least fattening eating patterns indicates that in England 'a snack' is a term that refers to different eating habits from 'snacking' and that neither pattern of behaviour necessarily involves 'snack food'. These hypotheses were tested by randomised mailings to a convenience sample of university campus ad...

journal_title：Appetite

authors： Chamontin A,Pretzer G,Booth DA

更新日期：2003-08-01 00:00:00

abstract：:Meiselman's (1992) proposal for redirection of research on human eating behavior towards eating in real settings is misdirected, because it does not take into consideration the questions being addressed by laboratory studies. In fact many of the studies for which he has called have in fact been done and will be cited....

journal_title：Appetite

authors： Kissileff HR

更新日期：1992-08-01 00:00:00

abstract：:Many wine connoisseur claim that the glass shape has a direct impact on wine aroma. This hypothesis was investigated in healthy volunteers (85 m, 96 f; age 19-73 years); 89 subjects received red wine, 92 subjects white wine. Subjects compared three glasses with a white wine and three glasses with a red. Glasses were o...

journal_title：Appetite

authors： Hummel T,Delwiche JF,Schmidt C,Hüttenbrink KB

更新日期：2003-10-01 00:00:00

abstract：:This study investigated the effects of weight loss dieting on the components of working memory and the extent to which these effects were mediated by preoccupying cognitions concerning food, diet and body shape. A dual task paradigm was used in which dieters (n=20) and non-dieters (n=20) completed mental arithmetic pr...

journal_title：Appetite

authors： Vreugdenburg L,Bryan J,Kemps E

更新日期：2003-12-01 00:00:00

abstract：:Adding glutamate to foods increases their umami quality, their acceptability and their consumption. The functional significance of this palatability is unclear. Other highly palatable substances, e.g. sugar and fats, also increase liking for novel flavors with which they are repeatedly paired, especially when ingested...

journal_title：Appetite

authors： Prescott J

更新日期：2004-04-01 00:00:00

abstract：:The risk for developing obesity has a significant genetic component. Several quantitative trait loci and candidate genes have been identified using current methodological approaches however the information gained thus far is insufficient to adequately explain the genetics underlying human obesity. The completion of a ...

journal_title：Appetite

authors： Kowalski TJ

更新日期：2004-02-01 00:00:00

abstract：:We previously showed that oral administration of a liquid soup preload was associated with a slower rate of gastric emptying and suppressed appetite more compared with intragastric administration of the same soup [Appetite 31(1998)377]. The present study was designed to investigate whether these results could be expla...

journal_title：Appetite

authors： Cecil JE,Francis J,Read NW

更新日期：2004-02-01 00:00:00

abstract：:The addition of disreputable ingredients (e.g. fat) can reduce the perceived health value of foods and cause the foods to take on negative qualities (e.g. promoters of obesity). However, are foods that contain disreputable ingredients perceived to lack positive components (e.g. vitamins and minerals)? In the present s...

journal_title：Appetite

authors： Oakes ME

更新日期：2004-06-01 00:00:00

abstract：:The widespread use of dietary supplements and so-called 'functional foods' is thought to be partially motivated by self-control of health. However, whilst consumers want foods associated with well-being or disease prevention, they are unlikely to be willing to compromise on taste or technology. This presents a dilemma...

journal_title：Appetite

authors： Cox DN,Koster A,Russell CG

更新日期：2004-08-01 00:00:00

abstract：:This study tests the hypothesis that chewing gum leads to cognitive benefits through improved delivery of glucose to the brain, by comparing the cognitive performance effects of gum and glucose administered separately and together. Participants completed a battery of cognitive tests in a fully related 2 x 2 design, wh...

journal_title：Appetite

authors： Stephens R,Tunney RJ

更新日期：2004-10-01 00:00:00

abstract：:For exposure to alcohol early in life to potentiate alcohol abuse in adolescence or adulthood, consequences of early exposure to alcohol must be of considerable duration. In two experiments using Norway rats as subjects, we examined effects of exposure during weaning to a dam consuming ethanol on adolescents' later af...

journal_title：Appetite

authors： Honey PL,Galef BG Jr

更新日期：2004-12-01 00:00:00