2,129 research outputs found
Flight experience with the Ogee wing at low speed
Flight test of ogee wing at low speeds - flight characteristics and landing approach speed evaluatio
Reductions in entrée energy density increase children\u27s vegetable intake and reduce energy intake
The energy density (ED; kcal/g) of an entrée influences children\u27s energy intake (EI), but the effect of simultaneously changing both ED and portion size of an entrée on preschool children\u27s EI is unknown. In this within-subject crossover study, 3- to 5-year-old children (30 boys, 31 girls) in a daycare facility were served a test lunch once/week for 4 weeks. The amount and type of vegetables and cheeses incorporated into the sauce of a pasta entrée were manipulated to create two versions that varied in ED by 25% (1.6 or 1.2 kcal/g). Across the weeks, each version of the entrée was served to the children in each of two portion sizes (400 or 300 g). Lunch, consumed ad libitum, also included carrots, applesauce, and milk. Decreasing ED of the entrée by 25% significantly (P < 0.0001) reduced children\u27s EI of the entrée by 25% (63.1 8.3 kcal) and EI at lunch by 17% (60.7 8.9 kcal). Increasing the proportion of vegetables in the pasta entrée increased children\u27s vegetable intake at lunch by half of a serving of vegetables (P < 0.01). Decreasing portion size of the entrée by 25% did not significantly affect children\u27s total food intake or EI at lunch. Therefore, reducing the ED of a lunch entrée resulted in a reduction in children\u27s EI from the entrée and from the meal in both portion size conditions. Decreasing ED by incorporating more vegetables into recipes is an effective way of reducing children\u27s EI while increasing their vegetable intake.<br /
Representational capacity of a set of independent neurons
The capacity with which a system of independent neuron-like units represents
a given set of stimuli is studied by calculating the mutual information between
the stimuli and the neural responses. Both discrete noiseless and continuous
noisy neurons are analyzed. In both cases, the information grows monotonically
with the number of neurons considered. Under the assumption that neurons are
independent, the mutual information rises linearly from zero, and approaches
exponentially its maximum value. We find the dependence of the initial slope on
the number of stimuli and on the sparseness of the representation.Comment: 19 pages, 6 figures, Phys. Rev. E, vol 63, 11910 - 11924 (2000
Sensory specific satiety: More than ‘just’ habituation?
AbstractSensory specific satiety (SSS) describes the decline in pleasantness associated with a food as it is eaten relative to a food that has not been eaten (the ‘eaten’ and ‘uneaten’ foods, respectively). The prevailing view is that SSS is governed by habituation. Nevertheless, the extent to which SSS results solely from this ‘low-level’ process remains unclear. Three experiments were conducted to explore the hypothesis that ‘top-down’ cognitive activity affects the expression of SSS; specifically, we manipulated participants' expectations about whether or not they would have access to alternative test foods (uneaten foods) after consuming a test meal (eaten food). This manipulation was motivated by ‘Commodity Theory,’ which describes the relative increase in value of a commodity when it becomes unavailable. We tested the hypothesis that a decline in the pleasantness and desire to eat the eaten food is exaggerated when uneaten foods are unavailable to participants. None of our findings supported this proposition – we found no evidence that SSS is dependent on top-down processes associated with the availability of other uneaten test foods
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