scholarly journals The effect of anosmia on taste preference behavior as a function of deprivation conditions

1971 ◽  
Vol 23 (1) ◽  
pp. 9-11
Author(s):  
H. E. Marks ◽  
J. D. Seago ◽  
N. R. Remley
Keyword(s):  
Taste Preference ◽  
Preference Behavior

Taste preference behavior of laboratory versus wild Norway rats.

1971 ◽  
Vol 77 (3) ◽  
pp. 489-494 ◽  
Author(s):  
Stephen A. Shumake ◽  
R. Dan Thompson ◽  
Charles J. Caudill
Keyword(s):  
Taste Preference ◽  
Preference Behavior ◽  
Norway Rats

Hypogeusia and taste preference behavior in the rat

Life Sciences ◽  
1967 ◽  
Vol 6 (7) ◽  
pp. 743-748 ◽  
Author(s):  
William B. Vance
Keyword(s):  
Taste Preference ◽  
Preference Behavior

scholarly journals Taste preference behavior in Long-Evans rats and Egyptian spiny mice

1993 ◽  
Vol 31 (4) ◽  
pp. 307-310 ◽  
Author(s):  
Nicholas Kolodiy ◽  
Gary M. Brosvic ◽  
David Pak ◽  
Sheryl Loeffler
Keyword(s):  
Taste Preference ◽  
Preference Behavior ◽  
Spiny Mice ◽  
Long Evans

scholarly journals The Correlation amongst Salty Taste Preference and Overactive Bladder Symptoms in Female Individuals

2021 ◽  
Vol 18 (2) ◽  
pp. 518
Author(s):  
Jin-Won Noh ◽  
Kyoung-Beom Kim ◽  
Jae Heon Kim ◽  
Young Dae Kwon
Keyword(s):  
Dietary Habits ◽  
Sodium Intake ◽  
Taste Preference ◽  
Close Correlation ◽  
Design Data ◽  
Cross Sectional ◽  
Salty Taste ◽  
Multiple Variables ◽  
Storage Symptom ◽  
And Storage

Sodium intake could have an indirect effect on storage symptoms as it is an established fact that it has a correlation to hypertension (HTN). However, clinical support for the correlation of sodium intake to STORAGE symptom remains scarce. Therefore, the present work sought to determine how sodium intake and OAB symptom seriousness were correlated in female individuals based on a cross-sectional research design. Data from 115,578 respondents chosen from 228,921 individuals enrolled in the Korean Community Health Survey (KCHS) were subjected to cross-sectional analysis. The correlation amongst sodium intake and STORAGE symptom was assessed on the basis of estimates of the incidence rate ratio (IRR) with 95% confidence interval (CI). Furthermore, joint correspondence analysis (JCA) was conducted to investigate how a predilection for salty taste was associated with several factors, including STORAGE symptom, socio-economic factors, comorbidities, and dietary habits. By comparison to respondents indicating a neutral predilection for salty taste, those who indicated a predilection for bland and salty taste were 7.1% (IRR = 1.071, p < 0.001, 95% CI = 1.045–1.097) and 20.5% (IRR = 1.205, p < 0.001, 95% CI = 1.177–1.234) more probable to experience severe STORAGE symptom, within an adjusted model with multiple variables. JCA confirmed the existence of a correlation between predilection for salty taste and STORAGE symptom. A close correlation was established to exist between predilection for salty taste and lower urinary tract symptoms (LUTS), such as voiding and storage symptoms and nocturia. Moreover, sodium intake was found to be a risk factor for LUTS seriousness in both excessive and deficient amount.

scholarly journals Perceptual salience influences food choices independently of health and taste preferences

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Jane Dai ◽  
Jeremy Cone ◽  
Jeff Moher
Keyword(s):  
Cognitive Load ◽  
Healthy Eating ◽  
Food Choice ◽  
Time Pressure ◽  
Taste Preference ◽  
Food Choices ◽  
Health Issues ◽  
Perceptual Salience ◽  
Choice Tests

Abstract Background Making decisions about food is a critical part of everyday life and a principal concern for a number of public health issues. Yet, the mechanisms involved in how people decide what to eat are not yet fully understood. Here, we examined the role of visual attention in healthy eating intentions and choices. We conducted two-alternative forced choice tests of competing food stimuli that paired healthy and unhealthy foods that varied in taste preference. We manipulated their perceptual salience such that, in some cases, one food item was more perceptually salient than the other. In addition, we manipulated the cognitive load and time pressure to test the generalizability of the salience effect. Results Manipulating salience had a powerful effect on choice in all situations; even when an unhealthy but tastier food was presented as an alternative, healthy food options were selected more often when they were perceptually salient. Moreover, in a second experiment, food choices on one trial impacted food choices on subsequent trials; when a participant chose the healthy option, they were more likely to choose a healthy option again on the next trial. Furthermore, robust effects of salience on food choice were observed across situations of high cognitive load and time pressure. Conclusions These results have implications both for understanding the mechanisms of food-related decision-making and for implementing interventions that might make it easier for people to make healthy eating choices.

scholarly journals 244 Algae taste preference of Chlorella sp. from dairy wastewater by weaned dairy calves

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 15-15
Author(s):  
Bradley J Heins ◽  
Siane C Luzzi ◽  
Robert D Gardner
Keyword(s):  
Dry Matter ◽  
Taste Preference ◽  
Dairy Wastewater ◽  
Control Treatment ◽  
Central Research ◽  
Solar Panels ◽  
University Of Minnesota ◽  
Chlorella Sp ◽  
Coefficient Of Concordance ◽  
The Difference

Abstract The objective of this study was to evaluate the taste preference of calves fed Chlorella sp. microalgae produced from dairy lagoon wastewater. The study was conducted at the University of Minnesota West Central Research and Outreach Center, Morris, MN, dairy during May 2019. Six Holstein and crossbred dairy heifer calves were fed 0 (control), 30, and 60 g of Chlorella sp. daily in a sequential elimination study. For the 7-d experiment, day 1 to 2 were for diet adaptation and day 3 to 4 were for data collection. During the final 3 days, the primarily consumed treatment was removed to determine the second preferred treatment. The microalgae used in this study was isolated from the dairy wastewater lagoon. The microalgae biomass was produced using outdoor hanging bag bioreactors with Chlorella sp. to recycle the dairy wastewater. The biomass was sterilized and kept frozen at -4°C until fed to calves. Calves were housed individually in hutches with outdoor access under solar panels, with free-choice water. Kendall’s coefficient of concordance was calculated to rank the consumption of the treatments from most to least preferred using JMP 14.3 statistical software. Pairwise comparisons and Tukey adjustment were applied to evaluate the difference between the treatments for total intake. Calves consumed more (P &lt; 0.05) dry matter from control grain (3.4 kg/d) compared to 30 g microalgae grain (2.42 kg/d) and 60 g microalgae grain (1.56 kg/d) during the first 2-d period. During the second 2-d (d 3 and 4) segment, dry matter intake was reduced (P &lt; 0.05) for the 60 g microalgae treatment compared to the control and 30 g microalgae treatment. Five of six calves in this study always ranked the control treatment first (P &lt; 0.05) when given a choice, and ranked the 30 g microalgae second choice. Results indicated that microalgae maybe added to calf starter grains without any adverse effects; however, calves preferred calf starter grains without microalgae.

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