Download or read book Factors Influencing Sensory specific Satiety written by Jill Rebecca Johnson and published by . This book was released on 1990 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Satiation Satiety and the Control of Food Intake written by John E Blundell and published by Woodhead Publishing. This book was released on 2013-09-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims.
Download or read book Flavor Satiety and Food Intake written by Beverly Tepper and published by John Wiley & Sons. This book was released on 2017-04-05 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor-satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research. Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating Brings together relevant topics from the fields of food science, psychology, nutrition and medicine Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.
Download or read book An Exploration of Sensory specific Satiety and Portion Size as Drivers of Food Intake written by Paige Cunningham and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meals in our current environment are characterized by a wide variety of energy dense foods that are served in large portions. Numerous studies have shown that more is consumed as portion size is increased, and this portion size effect has been implicated in the development of obesity. It has been suggested that this portion size effect may be facilitated by sensory-specific satiety (SSS), the relative hedonic decline of a food as it is consumed leading to meal termination. Factors such as variety and oral processing behaviors that influence SSS therefore have the potential to moderate the effects of portion size. Understanding how these SSS-related factors relate to the effect of portion size on intake can increase our understanding of the mechanisms underpinning this portion size effect, and could help to identify strategies to attenuate overconsumption from large portions. Therefore, in studies 1 and 2, we investigated whether oral processing behaviors such as eating rate, bite size and switching between bites and sips moderated the portion size effect. We also explored how sensory-specific satiety was affected by oral processing behaviors and larger portions. In a randomized crossover design, 44 adults aged 18-68 y (66% women; 46% with overweight and obesity) ate lunch in the laboratory once a week for 4 weeks. The meal consisted of pasta that was varied in portion size (400, 500, 600, or 700 g) and 700 g of water. Meals were video-recorded to assess bite count, sip count, and meal duration, which were used to calculate mean eating rate (g/min) and mean bite size (g/bite) and the number of switches between bites and sips. At each meal participants also completed an assessment of SSS. The results showed that as larger portions were served, meal intake increased in a curvilinear manner (p0.0001). Oral processing behaviors did not moderate the portion size effect but were related to intake across all portions; faster eating rate and larger bite size (both p0.0001), and more frequent switching between bites and sips (p0.004) were associated with greater consumption at all meals. SSS was not influenced by any of the oral processing behaviors or by portion size (all p0.10), suggesting that these behaviors allowed greater food intake for a given hedonic decline. In summary, the portion size effect was not moderated by oral processing behaviors, but the effects of faster eating rates, larger bite sizes, and more frequent switching between bites and sips at meals combined with large portions to increase food intake. In Study 3, we investigated how increases in food variety and portion size can combine to promote consumption, and how their effects differ depending on meal structure (e.g., foods served together vs. sequentially over multiple courses). In 2 randomized crossover experiments, women ate a lunch once a week consisting of either 3 main dishes or only their favorite of the dishes (shrimp teriyaki, chicken alfredo, southwestern rice; all 1.3 kcal/g). In Experiment 1 (n=42), the dishes were served simultaneously and in Experiment 2 (n=49), the dishes were served sequentially over 3 courses. Across 4 weeks, meals varied in 2 properties: variety (low: 3 bowls of the favorite vs. high: 3 bowls, each with one of the dishes) and meal portion size (small: 450 g vs. large: 600 g). At each meal, sensory-specific satiety was measured as the relative change in the pleasantness of the taste and desire to eat the favorite dish from before to after consumption. In Experiment 1 variety and portion size did not interact (p=0.72) but both independently increased food intake; 15±7 g more was consumed at meals with high variety compared to low, and 57 ±7 g more was consumed from large portions compared to small (both p
Download or read book Appetite and Food Intake written by Ruth Harris and published by CRC Press. This book was released on 2008-02-21 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complex interplay of social, economic, psychological, nutritional and physiological forces influence ingestive behavior and demand an integrated research approach to advance understanding of healthful food choices and those that contribute to health disordersincluding obesity-related chronic diseases. Taking a multifaceted approach, Appe
Download or read book Sensory Specific Satiety and Consumer Satisfaction During Repeat Consumption of Single serve Convenience Beverages written by Kari Russell and published by . This book was released on 2005 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thesis draws upon research conducted with beverages in order to make recommendations for the development of a single-serving convenience beverage. A review of the literature was conducted, and two main factors pertaining to sensory evaluation were identified as important to the development of single serve convenience beverages: 1. The power of the beverage to reduce desire to consume and hunger after consumption when the application of the beverage is to replace a meal. 2. The sensory properties that contribute to liking and desire to consume with repeated consumption. These factors were examined in detail in the studies presented in this thesis. In the first study, the physical characteristics of beverages that can affect satiety were studied by examining the effects of volume and viscosity on satiation and liking over time in novel rice milk beverages. The results showed that volume has a greater influence on satiety than viscosity, and that liking of novel beverages can increase with exposure. Next, the effects of colour and sweetness on desire to consume and liking of cranberry juice beverages were examined, and how this affects sensory specific satiety in both the beverages studied and other foods with similar sensory characteristics. It was shown that clear cranberry juice can produce a greater sensory specific satiety response than red cranberry juice and that sensory specific satiety extended to foods with similar sensory characteristics. This led to further examination of how the sensory characteristics of a beverage can affect sensory specific satiety, by determining the influence of stimulus complexity on sensory specific satiety in non-dairy smoothies. Stimulus complexity was defined as the amount and quality of sensory characteristics in a food that can stimulate the various senses. Stimulus complexity was found to increase sensory specific satiety, and this did not extend to other foods. The final study in this thesis incorporated the results of the previous study on stimulus complexity, and further examined the effects of stimulus complexity on desire to consume and liking, as well as product appropriateness over time, using drinkable yoghurts that varied in stimulus complexity. In this study it was demonstrated that stimulus complexity affects liking and appropriateness, and these can also increase with exposure to the drinkable yoghurts. The work presented in this thesis shows that single serve convenience beverages can be designed to b more satiating through the incorporation of different food characteristics such as the amount of food in the serving, specific colours, and a high stimulus complexity.
Download or read book Nutrition and Sensation written by Alan R. Hirsch and published by CRC Press. This book was released on 2022-08-25 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires. The sensory influence on food is found everywhere—whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate—the sensory experience fuels consumption. This book continues to discuss the impact of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. It also focuses on the use of the sensory system to treat nutritional disorders including obesity, with attention to the mechanisms encompassing smell and taste and how this can influence satiety and weight. Nutrition and Sensation, Second Edition provides a deeper understanding of the fascinating link between the sensory system and nutrition.
Download or read book Nutrition in Clinical Practice written by David L. Katz and published by Lippincott Williams & Wilkins. This book was released on 2012-03-28 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by one of America's foremost authorities in preventive medicine, Nutrition in Clinical Practice, Second Edition is the practical, comprehensive, evidence-based reference that all clinicians need to offer patients effective, appropriate dietary counseling. This fully revised edition incorporates the latest studies and includes new chapters on diet and hematopoiesis, diet and dermatologic conditions, and health effects of coffee, chocolate, and ethanol. Each chapter concludes with concise guidelines for counseling and treatment, based on consensus and the weight of evidence. Appendices include clinically relevant formulas, nutrient data tables, patient-specific meal planners, and print and Web-based resources for clinicians and patients.
Download or read book Nutrition in Clinical Practice written by David Katz and published by Lippincott Williams & Wilkins. This book was released on 2021-09-03 with total page 987 pages. Available in PDF, EPUB and Kindle. Book excerpt: Designed for busy clinicians struggling to fit the critical issue of nutrition into their routine patient encounters, Nutrition in Clinical Practice translates the robust evidence base underlying nutrition in health and disease into actionable, evidence-based clinical guidance on a comprehensive array of nutrition topics. Authoritative, thoroughly referenced, and fully updated, the revised 4th edition covers the full scope of nutrition applications in clinical practice, spanning health promotion, risk factor modification, prevention, chronic disease management, and weight control – with a special emphasis on providing concisely summarized action steps within the clinical workflow. Edited by Dr. David L. Katz (a world-renowned expert in nutrition, preventive medicine, and lifestyle medicine) along with Drs. Kofi D. Essel, Rachel S.C. Friedman, Shivam Joshi, Joshua Levitt, and Ming-Chin Yeh, Nutrition in Clinical Practice is a must-have resource for practicing clinicians who want to provide well-informed, compassionate, and effective nutritional counseling to patients.
Download or read book Flavor Satiety and Food Intake written by Beverly Tepper and published by John Wiley & Sons. This book was released on 2017-06-12 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor-satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research. Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating Brings together relevant topics from the fields of food science, psychology, nutrition and medicine Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.
Download or read book Food Texturology Measurement and Perception of Food Textural Properties written by Andrew Rosenthal and published by Springer Nature. This book was released on 2024-01-21 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.
Download or read book Fat Detection written by Jean-Pierre Montmayeur and published by CRC Press. This book was released on 2009-09-14 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Download or read book The Orbitofrontal Cortex written by Edmund Rolls and published by Oxford University Press. This book was released on 2019-06-06 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'The Orbitofrontal Cortex' explores a part of the brain that is important in human emotion, pleasure, decision-making, valuation, and personality. In ten chapters the book describes: · The OFC's connections; · Its neuron level neurophysiology which is essential for understanding what information is represented in the orbitofrontal cortex; · Functional neuroimaging of the orbitofrontal cortex; · How it relates to the previous and succeeding areas in brain processing; · The effects of damage to the orbitofrontal cortex which provides important evidence about its functions; · How the orbitofrontal cortex is involved in psychiatric disorders including depression, bipolar disorder, and autism; · How and what the orbitofrontal cortex computes; · Future directions in understanding the functions of the orbitofrontal cortex in health and disease. The book is unique in providing a coherent multidisciplinary approach to understanding the functions of one of the most interesting regions of the human brain, in both health and in disease, including depression The Orbitofrontal Cortex will be valuable for those in the fields of neuroscience, neurology, psychology, psychiatry, biology, animal behaviour, economics, and philosophy, from the undergraduate level upwards.
Download or read book The Chemical Senses and Nutrition written by Morley R. Kare and published by Elsevier. This book was released on 2012-12-02 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Chemical Senses and Nutrition focuses on the basic physiology, biochemistry, and molecular biology of the chemical senses. This book examines the role of the chemical senses in nutrition. Organized into eight parts encompassing 24 chapters, this book starts with an overview of how taste can influence activity along the digestive tract, the character of secretions of the exocrine pancreas, and the level of circulating metabolic hormones. This text then explains the efficacy of external food-related stimuli to start and sustain an ingestion response. Other chapters consider the experimentally supported models of ingestive behavior, which generally emphasize energy relationships between the animal and its food. This book discusses as well how caloric intake is adjusted by modification to meal size, consumption rate, frequency, and duration of feeding. The final chapter deals with the gastronomic limits of an animal. This book is a valuable resource for nutritionists, psychophysicists, scientists, and researchers.
Download or read book Food Oral Processing written by Jianshe Chen and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Download or read book The Psychology of Desire written by Wilhelm Hofmann and published by Guilford Publications. This book was released on 2016-06-29 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing a comprehensive perspective on human desire, this volume brings together leading experts from multiple psychological subdisciplines. It addresses such key questions as how desires of different kinds emerge, how they influence judgment and decision making, and how problematic desires can be effectively controlled. Current research on underlying brain mechanisms and regulatory processes is reviewed. Cutting-edge measurement tools are described, including practical recommendations for their use. The book also examines pathological forms of desire and the complex relationship between desire and happiness. The concluding section analyzes specific applied domains--eating, sex, aggression, substance use, shopping, and social media.
Download or read book The Flavor Point Diet written by David L. Katz and published by Rodale. This book was released on 2005-12-13 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to losing weight without counting calories or restricting food groups helps readers improve health and reverse key markers of chronic disease by combining foods selected by flavor to promote satiety.
