When a portion becomes a norm: Exposure to a smaller vs. larger portion of food affects later food intake [0.03%]
部分影响整体：食物的部分分量会影响人们之后的食量
Eric Robinson,Jodie Henderson,Gregory S Keenan et al.
Eric Robinson et al.
Background: Portion sizes in the food environment may communicate information about what constitutes a 'normal' amount of food to eat. Here we examined whether mere visual exposure to a smaller vs. larger portion size of ...
Do Adults Draw Differently-Sized Meals on Larger or Smaller Plates? Examining Plate Size in a Community Sample [0.03%]
成人会在更大的盘子里画更多的食物吗？一项针对社区样本的研究
David Sharp,Jeffery Sobal,Elaine Wethington
David Sharp
Background: Prior research has reported that plate size may influence an individual's perceptions and recall of food and meal size. Therefore, manipulating plate size could influence projected meal quantities and portion ...
Sweet liker status in children and adults: Consequences for beverage intake in adults [0.03%]
儿童和成年人的甜味饮料摄入状况及其对成人饮品摄入的影响
Nicole L Garneau,Tiffany M Nuessle,Barbara J Mendelsberg et al.
Nicole L Garneau et al.
Different patterns of sweet liking exist. For some, liking increases as concentration increases up to a point at which it typically plateaus. These individuals are referred to as sweet likers. How sweet likers' beverage intake, especially s...
Vegetarians' and omnivores' affective and physiological responses to images of food [0.03%]
素食者和杂食者对食物图片的情绪和生理反应
Eric C Anderson,Jolie Wormwood,Lisa Feldman Barrett et al.
Eric C Anderson et al.
Many vegetarians report that meat is unpleasant, but little else is known about their affective responses to meat and non-meat foods. Here we explored affective responses to food images in vegetarians and omnivores and tested the hypothesis...
Sensory variety in shape and color influences fruit and vegetable intake, liking, and purchase intentions in some subsets of adults: a randomized pilot experiment [0.03%]
形态和颜色的感官多样性通过随机对照试验影响成年人部分群体的果蔬摄入量、喜好度和购买意愿
Maya Vadiveloo,Ludovica Principato,Vicki Morwitz et al.
Maya Vadiveloo et al.
Dietary variety increases food intake, but it is unclear if sensory differences elicit increases in eating-related behaviors. Using a 4×3 between-subject pilot experiment, we examined if increasing sensory variety (control, color, shape, b...
Visual perceptions of portion size normality and intended food consumption: A norm range model [0.03%]
分量大小的视觉感知与正常范围判断对食物摄入意图的影响研究：一种范式范围模型的方法
Ashleigh Haynes,Charlotte A Hardman,Alexis D J Makin et al.
Ashleigh Haynes et al.
•Smaller portion sizes are associated with lower energy intake.•We test a norm range model of the portion size effect on intended intake.•A wide range of portion sizes were perceived as normal.•Portions perceived as normal did not promp...
Perceptual and Affective Responses to Sampled Capsaicin Differ by Reported Intake [0.03%]
辣椒素样本的感知和情感反应因摄入量报告不同而不同
Alissa A Nolden,John E Hayes
Alissa A Nolden
The present study was conducted to a) generate suprathresold dose-response functions for multiple qualities evoked by capsaicin across a wide range of concentrations, and b) revisit how intensity ratings and liking may differ as a function ...
Stephanie P Bull,Yuchun Hong,Vitaliy V Khutoryanskiy et al.
Stephanie P Bull et al.
Whey proteins are becoming an increasingly popular functional food ingredient. There are, however, sensory properties associated with whey protein beverages that may hinder the consumption of quantities sufficient to gain the desired nutrit...
Mixed Messages: Ambiguous Penalty Information in Modified Restaurant Menu Items [0.03%]
模棱两可的处罚信息：修改后的餐厅菜单项目的混合消息
Harry T Lawless,Anjali A Patel,Nanette V Lopez
Harry T Lawless
Restaurant menu items from six national or regional brands were modified to reduce fat, saturated fat, sodium and total calories. Twenty-four items were tested with a current recipe, and two modifications (small and moderate reductions) for...
Effects of Nasal Occlusion and Oral Contact on Perception of Metallic Taste from Metal Salts [0.03%]
鼻阻塞和口腔接触对金属盐味觉感知的影响
Effie M Epke,Scott T McClure,Harry T Lawless
Effie M Epke
Iron and copper salts have complex olfactory and gustatory properties including a metallic flavor component that is decreased by nasal occlusion. To examine the sensory properties of ferrous sulfate and copper sulfate, a trained descriptive...