Children's liking and wanting of snack products: Influence of shape and flavour

Background : Children\u27s food choices are guided by their preferences. However, these preferences may change due to repeated exposure.Methods : This study investigated children\u27s (n = 242, 7&ndash;12 yrs-old) liking and wanting for snacks over 3 weeks of daily consumption. The snacks differed in size (small vs large) or flavour (sweet vs sweet-sour). Two conditions were designed: 1) a monotonous group in which children continuously consumed the same snack across the 3 weeks, and 2) a free choice group in which children were allowed to freely choose amongst 3 different flavours of the snack each day during 3 weeks.Results : Shape influenced long-term liking, i.e. small shaped snacks remained stable in liking over repeated consumption, whereas large shaped snacks with the same flavour decreased in liking. Mean wanting ratings for all snack products decreased over 3 weeks daily consumption. Flavour did not significantly influence liking and wanting over time. The ability to freely choose amongst different flavours tended to decrease children\u27s liking (p &lt; 0.1) and wanting (p &lt; 0.001) for these products. Changes in liking rather than initial liking was the best predictor of snack choice during the intervention.Conclusion : Wanting rather than liking was most affected by repeated daily consumption of snack foods over three weeks. In order to increase the likelihood that children will repeatedly eat a food product, smaller sized healthy snacks are preferred to larger sized snacks. Future research should focus on stabilizing wanting over repeated consumption.<br /

Citizen science against the plastic soup: background, motivation and expectations of volunteers studying plastic pollution on Dutch riverbanks

In the field of investigating and addressing plastic pollution, the public is increasingly involved in research as citizen scientists. Long-term monitoring for this topic is needed, and recruiting and retaining volunteers is challenging. Therefore, it is important to learn more about the demographic background, motivations and expectations of involved citizen scientists, and if these change during participation. Our research studied these aspects of the citizen scientists in the Dutch Clean Rivers project, who monitor plastic pollution on riverbanks. Participants (n = 122) completed pre- and post-survey after one year of the project. While there was no gender bias, the participants were mostly middle-aged and highly educated, and almost half had previous experience with scientific research. Their motivation to participate was mostly activistic, as they wanted to tackle the source of plastic pollution and contribute to solutions. More personal motivations, such as wanting to learn more and because it is fun to do scientific research, decreased significantly after one year of participation. Their expectations were in line with the main motivations. Understanding the background, motivations and expectations of volunteers helps this project, and the field of citizen science in plastic pollution research

Good Vibrations: Global Processing Can Increase the Pleasantness of Touch.

Visual-tactile carry-over effects of global/local processing (attention to the whole, versus the details) have been reported under active touch conditions. We investigated whether carry-over effects of global/local processing also occur for passive touch and whether global/local processing has differential effects on affective and discriminative aspects of touch. Participants completed two tactile tasks involving pleasantness rating and discrimination of a set of tactile vibrations before and after completing a version of the Navon task that encouraged a focus on the global (n = 30), local (n = 30), or both (n = 30) features of a series of visual stimuli. In line with previous research suggesting a link between global processing and positive emotion, global processing increased pleasantness ratings of high (but not low) frequency tactile vibrations. Local processing did not improve the ability to discriminate between vibrations of different frequencies, however. There was some evidence of a tactile-visual carry-over effect; prior local processing of tactile vibrations reduced global precedence during the Navon task in the control group. We have shown carry-over effects of global versus local processing on passive touch perception. These findings provide further evidence suggesting that a common perceptual mechanism determines processing level across modalities and show for the first time that prior global processing affects the pleasantness of touch

Knowing too much: knowledge of energy content prevents liking change through flavour-nutrient associations

Associations between flavours and the consequences of ingestion can lead to changes in flavour liking depending on nutrient content, an example of flavour-nutrient learning. Expectations about the consequences of ingestion can be modified by information at the point of ingestion, such as nutritional labelling. What is unknown is the extent to which these label-based expectations modify flavour-nutrient learning. Since nutrient information can alter expectations about how filling a product would be, we hypothesised that labels predicting higher energy (HE) content would enhance satiety and so promote more rapid flavour learning. To test this, participants consumed either a lower (LE: 164kcal) or HE (330kcal) yoghurt breakfast on four separate days, either with no product label or with labels displaying either the actual energy content (Congruent label) or inaccurate energy (Incongruent label). Participants rated liking on all four days: on days one and four they could also consume as much as they liked, but consumed a fixed amount (300g) on days two and three. Both liking and intake increased with exposure in the HE, and decreased in the LE, condition when unlabelled in line with flavour-nutrient learning. In contrast, no significant changes were seen in either the Congruent or Incongruent label conditions. Contrary to predictions, these data suggest that flavour-nutrient learning occurs when there is an absence of explicit expectations of actual nutrient content, with both accurate and inaccurate information on nutrient content disrupting learning

Effects of fermentable starch and straw-enriched housing on energy partitioning of growing pigs

Both dietary fermentable carbohydrates and the availability of straw bedding potentially affect activity patterns and energy utilisation in pigs. The present study aimed to investigate the combined effects of straw bedding and fermentable carbohydrates (native potato starch) on energy partitioning in growing pigs. In a 2 × 2 factorial arrangement, 16 groups of 12 pigs (approximately 25 kg) were assigned to either barren housing or housing on straw bedding, and to native or pregelatinised potato starch included in the diet. Pigs were fed at approximately 2.5 times maintenance. Nitrogen and energy balances were measured per group during a 7-day experimental period, which was preceded by a 30-day adaptation period. Heat production and physical activity were measured during 9-min intervals. The availability of straw bedding increased both metabolisable energy (ME) intake and total heat production (P <0.001). Housing conditions did not affect total energy retention, but pigs on straw bedding retained more energy as protein (P <0.01) and less as fat (P <0.05) than barren-housed pigs. Average daily gain (P <0.001), ME intake (P <0.001) and energy retention (P <0.01) were lower in pigs on the native potato starch diet compared to those on the pregelatinised potato starch diet. Pigs on the pregelatinised potato starch diet showed larger fluctuations in heat production and respiration quotient over the 24-h cycle than pigs on the native potato starch diet, and a higher activity-related energy expenditure. The effect of dietary starch type on activity-related heat production depended, however, on housing type (P <0.05). In barren housing, activity-related heat production was less affected by starch type (16.1% and 13.7% of total heat production on the pregelatinised and native potato starch diet, respectively) than in straw-enriched housing (21.1% and 15.0% of the total heat production on the pregelatinised and native potato starch diet, respectively). In conclusion, the present study shows that the availability both of straw bedding and of dietary starch type, fermentable or digestible, affects energy utilisation and physical activity of pigs. The effects of housing condition on protein and fat deposition suggest that environmental enrichment with long straw may result in leaner pigs. The lower energy expenditure on the physical activity of pigs on the native potato starch diet, which was the most obvious in straw-housed pigs, likely reflects a decrease in foraging behaviour related to a more gradual supply of energy from fermentation processes

Informe del II Taller de Trabajo sobre Sistemas de Producción Animal Tropical, Pucallpa, Perú, 21-25 de enero, 1982

Reunión: Taller de Trabajo sobre Sistemas de Producción Animal Tropical, 2o, 21-25 enero 1982, Pucallpa, PEVersión en inglés disponible en la Biblioteca Digital del IDRC: Report of the II Workshop on Tropical Animal Production Systems, Pucallpa, Peru, Jan. 21-25, 198

Clinical components and associated behavioural aspects of a complex healthcare intervention : Multi-methods study of selective decontamination of the digestive tract in critical care

Copyright © 2013 Australian College of Critical Care Nurses Ltd. Published by Elsevier Ltd. All rights reserved.Peer reviewedPostprin

Effects of Multisensory Context on Tofu and Soy Sauce Evaluation and Consumption

We examined the effects of an informative pitch and multisensory contexts as potential factors influencing individuals’ experience of tofu with soy sauce and the amount consumed outside the lab. Two hundred and sixteen participants watched one of two pitches (promoting either vegetarian diets or exercise) and were guided into one of three multisensory contexts (‘sustainable’, ‘meat’, or ‘neutral’ theme). Participants rated the aroma and appearance of soy sauce and the taste of tofu dipped in it using the intuitive ‘one touch’ EmojiGrid valence and arousal measuring tool. Our results showed that the ‘meat’ context increased arousal ratings for soy sauce and the tendency to consume more tofu relative to the other contexts. Pitch did not influence affective ratings or amounts consumed. We conclude that the multisensory context has the potential to positively affect peoples’ choices and perceptions of plant-based and sustainable food and promote its consumption

Leptin levels in SARS-CoV-2 infection related respiratory failure:A cross-sectional study and a pathophysiological framework on the role of fat tissue

Obesity is a risk factor for SARS-CoV-2 infected patients to develop respiratory failure. Leptin produced in visceral fat might play a role in the deterioration to mechanical ventilation. A cross sectional study was performed. The mean BMI was 31 kg/m2 (range 24.8-48.4) for the 31 SARS-CoV-2 ventilated patients and 26 kg/m2 (range 22.4-33.5) for 8 critically ill non-infected control patients. SARS-CoV-2 infected patients with a similar BMI as control patients appear to have significantly higher levels of serum leptin. The mean leptin level was 21.2 (6.0-85.2) vs 5.6 (2.4-8.2) ug/L for SARS-CoV-2 and controls respectively (p = 0.0007). With these findings we describe a clinical and biological framework that may explain these clinical observations. The ACE2 utilization by the virus leads to local pulmonary inflammation due to ACE2-ATII disbalance. This might be enhanced by an increase in leptin production induced by SARS-CoV-2 infection of visceral fat. Leptin receptors in the lungs are now more activated to enhance local pulmonary inflammation. This adds to the pre-existent chronic inflammation in obese patients. Visceral fat, lung tissue and leptin production play an interconnecting role. This insight can lead the way to further research and treatment

Hippocampal Adult Neurogenesis Is Maintained by Neil3-Dependent Repair of Oxidative DNA Lesions in Neural Progenitor Cells

SummaryAccumulation of oxidative DNA damage has been proposed as a potential cause of age-related cognitive decline. The major pathway for removal of oxidative DNA base lesions is base excision repair, which is initiated by DNA glycosylases. In mice, Neil3 is the main DNA glycosylase for repair of hydantoin lesions in single-stranded DNA of neural stem/progenitor cells, promoting neurogenesis. Adult neurogenesis is crucial for maintenance of hippocampus-dependent functions involved in behavior. Herein, behavioral studies reveal learning and memory deficits and reduced anxiety-like behavior in Neil3−/− mice. Neural stem/progenitor cells from aged Neil3−/− mice show impaired proliferative capacity and reduced DNA repair activity. Furthermore, hippocampal neurons in Neil3−/− mice display synaptic irregularities. It appears that Neil3-dependent repair of oxidative DNA damage in neural stem/progenitor cells is required for maintenance of adult neurogenesis to counteract the age-associated deterioration of cognitive performance