Obesity and Taste Preferences for Sweetness and Fat

2015 ◽  
pp. 101-112
Author(s):  
Adam Drewnowski
Keyword(s):  
Taste Preferences

Dispositional Properties of Metaphor

2017 ◽  
Vol 38 (3) ◽  
pp. 175-188 ◽  
Author(s):  
Adam K. Fetterman ◽  
Brian P. Meier ◽  
Michael D. Robinson
Keyword(s):  
Positive Affect ◽  
Food Preferences ◽  
Self Control ◽  
Taste Preferences ◽  
Conceptual Metaphor Theory ◽  
Prosocial Motivation ◽  
Sweet Food ◽  
Metaphor Theory ◽  
Sweet Foods ◽  
Dispositional Properties

Abstract. Metaphors often characterize prosocial actions and people as sweet. Three studies sought to explore whether conceptual metaphors of this type can provide insights into the prosocial trait of agreeableness and into daily life prosociality. Study 1 (n = 698) examined relationships between agreeableness and food taste preferences. Studies 2 (n = 66) and 3 (n = 132) utilized daily diary protocols. In Study 1, more agreeable people liked sweet foods to a greater extent. In Study 2, greater sweet food preferences predicted a stronger positive relationship between daily prosocial behaviors and positive affect, a pattern consistent with prosocial motivation. Finally, Study 3 found that daily prosocial feelings and behaviors varied positively with sweet food consumption in a manner that could not be ascribed to positive affect or self-control. Altogether, the findings encourage further efforts to extend conceptual metaphor theory to the domain of personality processes, in part by building on balance-related ideas.

It's not "what" you like: "how" and "why" dimensions of taste preferences

2011 ◽  
Author(s):  
Yogesh Raut ◽  
Carson Sandy ◽  
Samuel Gosling
Keyword(s):  
Taste Preferences

scholarly journals Differences in Sweet Taste Perception and Its Association with the Streptococcus mutans Cariogenic Profile in Preschool Children with Caries

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2592
Author(s):  
Anna Jurczak ◽  
Małgorzata Jamka-Kasprzyk ◽  
Zuzanna Bębenek ◽  
Małgorzata Staszczyk ◽  
Paweł Jagielski ◽  
...  
Keyword(s):  
Preschool Children ◽  
Sweet Taste ◽  
Assessment System ◽  
Taste Perception ◽  
Taste Preferences ◽  
Microbiological Analysis ◽  
Strong Positive Correlation ◽  
Chi Square ◽  
Icdas Ii ◽  
Chi Square Test

The aim of the study was to verify the hypothesis about differences in sweet taste perception in the group of preschool children with and without caries, and to determine its relationship with cariogenic microbiota and the frequency of sweets consumption in children. The study group included of 63 children aged 2–6 years: 32 with caries and 31 without caries. The study consisted of collecting questionnaire data and assessment of dental status using the decayed, missing, filled in primary teeth index (dmft) and the International Caries Detection and Assessment System (ICDAS II). The evaluation of sweet taste perception was carried out using a specific method that simultaneously assessed the level of taste preferences and the sensitivity threshold for a given taste. The microbiological analysis consisted of the assessment of the quantitative and qualitative compositions of the oral microbiota of the examined children. The sweet taste perception of children with caries was characterized by a lower susceptibility to sucrose (the preferred sucrose solution concentration was >4 g/L) compared to children without caries (in the range ≤ 4 g/L, p = 0.0015, chi-square test). A similar relationship was also observed for frequent snacking between meals (p = 0.0038, chi-square test). The analysis of studied variables showed the existence of a strong positive correlation between the perception of sweet taste and the occurrence and intensity of the cariogenic process (p = 0.007 for dmft; and p = 0.012 for ICDAS II), as well as the frequency of consuming sweets (p ≤ 0.001 for frequent and repeated consumption of sweets during the day, Spearman test) in children with caries. Additionally, children with an elevated sucrose taste threshold were more than 10-times more likely to develop S. mutans presence (OR = 10.21; 95% CI 3.11–33.44). The results of this study suggest the future use of taste preferences in children as a diagnostic tool for the early detection of increased susceptibility to caries through microbial dysbiosis towards specific species of microorganisms.

scholarly journals Digital Media Use in Association with Sensory Taste Preferences in European Children and Adolescents—Results from the I.Family Study

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 377
Author(s):  
Elida Sina ◽  
Christoph Buck ◽  
Wolfgang Ahrens ◽  
Stefaan De Henauw ◽  
Hannah Jilani ◽  
...  
Keyword(s):  
Children And Adolescents ◽  
Digital Media ◽  
Eating Habits ◽  
Computer Game ◽  
Underlying Mechanism ◽  
Taste Preferences ◽  
Cross Sectional ◽  
Male Adolescents ◽  
Food And Beverage ◽  
Game Console

Digital media (DM) influences children’s food choice. We aim to investigate associations between DM use and taste preferences (TP) for sweet, fatty, bitter, and salty in European children and adolescents. Individuals aged 6–17 years (N = 7094) providing cross-sectional data for DM use: television (TV), computer/game console (PC), smartphone and internet, were included. Children (6 to <12 years) and adolescents (≥12 years) completed a Food and Beverage Preference Questionnaire; scores were calculated for sweet, fatty, salty and bitter preference and categorized (high vs. low). Logistic regression was used to calculate odds ratios as association measures between DM exposure and TP. On average, individuals used media for 2.4 h/day (SD = 1.7). Increasing exposures to DM were associated positively with sweet, fatty and salty TP, while inversely with bitter preference. In female adolescents, DM exposure for >2 h/day was associated with sweet (OR = 1.27, 95% CI = 1.02–1.57) and fatty preference (OR = 1.37; 95% CI = 1.10–1.70). Internet exposure was inversely associated with bitter preference, notably in male adolescents (OR = 0.65, 95% CI = 0.50–0.84), but positively associated with salty preference (OR = 1.29, 95% CI = 1.02–1.64). DM exposure was associated with sweet, fatty, salty and bitter TP in children and adolescents, serving as the basis for future longitudinal studies to shed light on the underlying mechanism by which DM exposure may determine eating habits.

Intraseptal microinjections of carbachol and angiotensin II in rats: Effects on taste preferences

1986 ◽  
Vol 36 (1) ◽  
pp. 33-39 ◽  
Author(s):  
R. Vasudev ◽  
Cleber G. Gentil ◽  
Miguel R. Covian
Keyword(s):  
Angiotensin Ii ◽  
Taste Preferences

TASTE PREFERENCES AND FOOD INTAKE

1997 ◽  
Vol 17 (1) ◽  
pp. 237-253 ◽  
Author(s):  
A. Drewnowski
Keyword(s):  
Food Intake ◽  
Taste Preferences

scholarly journals Study on Relationship Between Age and Coffee Preference: Application to Specialty Coffee Association Brewing Control Chart

2019 ◽  
Vol 35 (2) ◽  
pp. 131-139
Author(s):  
Joy Xue
Keyword(s):  
Control Chart ◽  
Total Dissolved Solids ◽  
Taste Preferences ◽  
Current Standard ◽  
Standard Data ◽  
The Past ◽  
Specialty Coffee ◽  
Age Range ◽  
Larger Sample ◽  
Coffee Brewing

The Specialty Coffee Association Brewing Control chart has been used for the past 50 years, and is intended to assist the coffee brewer by stating the brew ratio and TDS (total dissolved solids) value needed to brew an “ideal” cup of coffee. Since coffee is a common and popular beverage that is consumed among populations ranging from children to elders, the objective of this study was to find out whether taste preferences in coffee vary based on age and whether these preferences match the current brewing control chart standard. Data collected in this study was based on a taste test with 32 total participants selected randomly. Of these participants, 10 fell into the 10-19 years old age range, 5 in the 20-29 range, 4 in the 30-39 range, 7 in the 40-49 range, and 6 in the 50-59 range. Based on the data from these respondents, no obvious trend between age range and coffee preference was observed; but, this is subject to change with larger sample sizes.Overall taste preferences, however, do generally fit the current standard ideal range on the coffee brewing control chart.

Influence of Learning on Taste Preferences

1966 ◽  
Vol 19 (2) ◽  
pp. 445-446 ◽  
Author(s):  
Paul Thomas Young
Keyword(s):  
Tap Water ◽  
Taste Preferences ◽  
Distilled Water

Further discussion of the Schnorr and Brookshire study of the preference between distilled water and tap water, with comments and suggestions.

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