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PubMedDate not supplied

The effects of restraint stress on intake of preferred and nonpreferred solutions in rodents.

In these experiments we determined whether stress influenced intake of different flavored test solutions or only those that were preferred. In a series of studies, rats or hamsters were exposed to acute (1 h) or repeated (3 h/day for 3 days) restraint stress immediately followed by access to one of four tastants (saccharin, salt, citric acid, or quinine solutions) paired with water in a 24-h preference test. As rats prefer salt and hamsters do not, both species were used to test the effects of stress on preferred vs. nonpreferred solutions using the same stimulus. Acute restraint inhibited intake of saccharin in rats but had no effect on preference, indicating that suppression of intake was not due to changes in hedonic response. Restraint had no effect on saccharin intake of hamsters but significantly increased salt intake. However, as the preference ratio remained low for the solution (0.26), the stress-induced increase in salt intake was probably associated with a disturbance of sodium and fluid balance rather than a change in sensory perception. This was supported by stress having no effect on intake of nonpreferred solutions in rats or hamsters. Repeated restraint had no effect on salt or saccharin intake of rats when test solutions were presented after stress, but rats showed no preference for saccharin in a subsequent study in which the solution was associated with onset of stress. These results indicate that stress has specific effects on saccharin and salt intake that are not limited to preferred solutions.

Animals↗

PubMed1997

[Intersensory correlations in diabetic neuropathy during adaptation to intervalic normobaric hypoxia].

The state of vibration sensitivity and of gustatory perception as well as the influence of interval hypoxic training on these indices were estimated in 21 patients with insulin-independent diabetes mellitus (IIDM) without neuropathic manifestations, in 21 analogous patients with neuropathic manifestations and in 16 individuals with neuropathies of nondiabetic genesis. The improvement of indices studied was observed in patients with neuropathies. Interval hypoxic training may be recommended for the treatment of distal neuropathies including the patients with IIDM in the state of compensation.

Adaptation, Physiological↗

PubMed2006

Orthonasal and retronasal perception of some green leaf volatiles used in beverage flavors.

Orthonasal perception of six green leaf volatiles (GLVs) classified only hexanal, (E)-2-hexenal, and (Z)-3-hexen-1-yl formate as green. (Z)-3-Hexen-1-yl hexanoate and (Z)-3-hexen-1-yl 3-methylbutyrate were more floral, and (Z)-3-hexen-1-yl acetate fell between the two groups. For retronasal perception, classification along a bipolar green-fruity scale is proposed for describing these GLVs. Data from grouping and dissimilarity tests as well as from sensory profiling show green character for these compounds in standard beverage bases having low Brix or high acidity. As the Brix value increases (or acidity decreases) within the limits encountered in commercial beverages, the character becomes fruity. Several tastant-dependent changes in intensity scores for retronasal descriptors were shown to occur for mixtures of GLVs. The GLVs did not affect intensity scores for gustatory descriptors.

Beverages↗

PubMed1997

Third molar surgery--a preliminary report on aspects affecting quality of life in the early postoperative period.

The issue of quality of life has largely been neglected within oral surgical practice. A questionnaire was designed to assess the effect of third molar surgery on a number of measures of health care outcome within the first postoperative week, that appeared not to have been previously addressed. These included level of physical discomfort, oral and vocal function, patients' perception of their appearance and social interaction. Patients were asked to complete the questionnaire one day following surgery and again 7 days after surgery. For each question they recorded the answer best describing how they felt, on a 4-point scale. Twenty-nine paired returns were received, for which the results for day 1 and day 7 were summated and compared. A two sample t-test revealed a small but significant improvement in the patients' perception of their quality of life over that time period. When a subset of 11 questions relating to physical wellbeing were analysed using the Wilcoxon Signed Rank Test, a significant improvement in only two of the 11 parameters (ability to masticate and perception of appearance) was found. These results show that within the first postoperative week some patients can experience a deterioration in their quality of life, that extends beyond the traditionally recognized side effects and which shows little improvement in the first postoperative week. It has been stated that patients have a right to know if their lifestyles are to be compromised by the effects of their treatment. We suggest that consideration be given to including reference at the preoperative assessment to some of these outcomes.

Eating↗

PubMed1998

Variables affecting high school students' perceptions of school foodservice.

OBJECTIVE: To determine if student satisfaction with high school foodservice is directly related to participation in the foodservice. DESIGN: A valid and reliable survey was conducted in a variety of classes such as English, history, and health science in grades 9 through 12, representing students aged 13 through 19 years. Students were asked 38 questions concerning variety of food, food quality, foodservice staff, aesthetics of the serving and dining area, and demographics. SUBJECTS/SETTING: The study was conducted with 1,823 students from 9 schools representing 4 geographic regions. STATISTICAL ANALYSIS: Stepwise multiple regression was used to determine the independent variables (attributes desired by the students) that most highly correlated with the dependent variable (satisfaction with the school foodservice overall). RESULTS: Variables most highly correlated with overall satisfaction were variety of food offered, flavor of food, attractiveness of food on the serving line, staff smiling and greeting students, quality of food choices, choices that allow students to meet cultural and ethnic preferences, courteousness of the staff, and quality of ingredients. Variety of food offered was the best predictor of satisfaction. A statistically significant difference was found (P<.01) between groups that never ate school lunch and those that ate school lunch 3 to 5 times per week on dining ambiance, food quality, and staff. The results indicate that satisfaction with foodservice is associated with purchase behavior in school foodservice programs. APPLICATIONS: School foodservice and nutrition programs are critically important for providing nutrition to millions of our future leaders. Today it is not enough to prepare healthful, good-tasting food. High school students are sophisticated and are exposed at an early age to a variety of dining experiences including fast foods, ethnic cuisine, and fine dining. These factors have influenced the attributes students use to evaluate school foodservice. To maintain participation levels and financial stability, school foodservice professionals should evaluate student satisfaction with food quality, variety, and other variables that affect overall satisfaction and participation. These data may then be incorporated into continuous quality improvement and strategic planning. Marketing must be incorporated into the strategic plan to influence student participation.

Adolescent↗

PubMed1993

Individual differences in sensory preferences for fat in model sweet dairy products.

Sensory preferences for fat in foods are influenced both by subject characteristics and by the nature of the food stimulus. Hedonic responses to sugar/fat mixtures depend on strong interactions between perceptions of the two ingredients, including tactile as well as gustatory effects. Fat-containing liquid and solid foods, and dessert-type sugar/fat mixtures produce different hedonic response profiles. Body weight, weight history and the presence of eating disorders are associated with differences in hedonic responsiveness to fat among women. This inter-subject variability in hedonic response profiles mandates the use of novel techniques for data analysis. Conventional hedonic response curves mask between-subject differences. Individual patterns of hedonic responses to sugar/fat mixtures are better represented by frequency distributions of maximum hedonic responses or of individual optimal sugar-to-fat ratios.

Adult↗

PubMed2000

Modest neuropsychological deficits caused by reduced noradrenaline metabolism in mice heterozygous for a mutated tyrosine hydroxylase gene.

Tyrosine hydroxylase (TH) is the initial and rate-limiting enzyme for the biosynthesis of catecholamines that are considered to be involved in a variety of neuropsychiatric functions. Here, we report behavioral and neuropsychological deficits in mice carrying a single mutated allele of the TH gene in which TH activity in tissues is reduced to approximately 40% of the wild-type activity. In the mice heterozygous for the TH mutation, noradrenaline accumulation in brain regions was moderately decreased to 73-80% of the wild-type value. Measurement of extracellular noradrenaline level in the frontal cortex by the microdialysis technique showed a reduction in high K(+)-evoked noradrenaline release in the mutants. The mutant mice displayed impairment in the water-finding task associated with latent learning performance. They also exhibited mild impairment in long-term memory formation in three distinct forms of associative learning, including active avoidance, cued fear conditioning, and conditioned taste aversion. These deficits were restored by the drug-induced stimulation of noradrenergic activity. In contrast, the spatial learning and hippocampal long-term potentiation were normal in the mutants. These results provide genetic evidence that the central noradrenaline system plays an important role in memory formation, particularly in the long-term memory of conditioned learning.

Animals↗

PubMed1997

Management of childhood gastroenteritis in the community.

OBJECTIVE: To examine general practitioners' (GPs') management of childhood gastroenteritis and their perceptions about barriers to optimal management in the community. DESIGN: Cross-sectional postal survey in which GPs' self-reported practices were assessed by a paediatric gastroenterologist for compliance with published guidelines. SETTING: Hunter region of NSW, mid 1994. PARTICIPANTS: All 422 urban and rural GPs practising in the Hunter region were sent questionnaires; 289 (243 urban and 46 rural) GPs responded. RESULTS: Nearly all GPs (97%) recommended clear fluids in the management of childhood gastroenteritis, with 195 (67%) recommending oral electrolyte solution. Management practices were assessed as: optimal, 170 GPs (59%); acceptable, 33 GPs (11%); inappropriate or potentially dangerous, 38 GPs (13%); and too vague to classify, 48 GPs (17%). Multiple logistic regression analysis showed that better management strategies were associated with being younger and practising in rural areas. GPs perceived the main barriers to effective management of gastroenteritis were: inadequate parenting skills, 131 GPs (45%); lack of parental understanding about the illness, 118 GPs (41%); other social problems, 67 GPs (23%); parental anxiety, 57 GPs (20%); and conflicting advice given by others, 42 GPs (15%). Only 33 GPs (11%) identified the taste and 16 (6%) the cost of oral electrolyte solution as major barriers. CONCLUSIONS: Most GPs reported management of gastroenteritis was acceptable, although not necessarily optimal. GPs need to ensure that parents fully understand the nature of their child's illness and their recommendations for management at home.

Child↗

PubMed2004

Effect of beta-cyclodextrin on aroma release and flavor perception.

Binding and release of volatile compounds to and from beta-cyclodextrin were measured in model aqueous systems using static equilibrium headspace and dynamic headspace dilution. Beta-cyclodextrin decreased the static equilibrium headspace for some volatiles (e.g., ethyl octanoate and decanone) due to binding, but dilution studies demonstrated that binding was readily reversible. Dynamic release of hydrophobic volatile compounds was similar to that observed from emulsions. When beta-cyclodextrin was added to fat free yogurt, the release of a commercial lemon flavoring was modified and was similar to release from a regular fat yogurt. Sensory difference testing confirmed the release results. The data demonstrate that beta-cyclodextrin can be used to modify flavor delivery in both model and real systems; the effects in the latter are sensorially significant.

Cyclodextrins↗

PubMedDate not supplied

The S-R information stream: where's the filter?

Pavlovian conditioning procedures, in which events such as tastes, lights, and sounds become predictors of food, water, and shocks, have been used for studying the role of the information filter in the selection of conditioned responses. Different models posit the filter at different locations in the S-R stream, but most models suggest either a pre-encoding filter, in which much information is discarded at an early stage of processing, or a post-encoding filter, in which the information is stored but not subsequently expressed in behavior. A selective review of the literature on cue-competition effects reveals a plethora of phenomena that support a post-encoding, but not a pre-encoding filter in Pavlovian processes.

Animals↗

PubMed1978

Reward, attention and the dorsal noradrenergic bundle.

The resistance to extinction seen after lesion to the dorsal noradrenergic bundle has been suggested to arise from a deficit in internal inhibition or a 'perseverative' type of deficit. This hypothesis is tested by examining the ability of 6-hydroxydopamine-treated animals to inhibit a previously developed preference for saccharine solution as a result of poisoning with lithium chloride. Unimpaired taste aversion is found, arguing against a deficit in the ability to inhibit a prepotent response. An alternative explanation of the dorsal bundle extinction effect (DBEE), that of alterations in attention, is tested by acquisition and reversal of a successive light-dark discrimination. Both acquisition and reversal are severely impaired, suggesting that the treated animals have difficulty in attending to a specific stimulus in the environment when this is required in order to structure behaviour appropriately, and thus being consistent with a role for the dorsal bundle in the control of attentional processes.

Adrenergic Fibers↗

PubMed2000

Sociodemographic determinants of perceived influences on food choice in a nationally representative sample of Irish adults.

OBJECTIVE: To identify the most important motivations for food choice from the point of view of the consumer in the Irish population, and to characterize those subjects who do and do not regard nutrition as a significant consideration in food choice. DESIGN: As part of a pan-European Union (EU) survey on consumer attitudes to food, nutrition and health, a quota-controlled, nationally representative sample of Irish adults (n = 1009) aged 15 years upwards, completed an interview-assisted, close-ended questionnaire. Subjects selected three factors, from a list of 15, which they believed had the greatest influence on their food choice. SETTING: The interviews for the survey were conducted in subjects' homes. RESULTS: 'Quality/freshness of food' was the most frequently selected food choice factor (51%) followed by 'taste' (43%) and 'trying to eat a healthy diet' (36%). Female gender, increasing age and higher levels of education were found to be independent sociodemographic factors affecting the selection of 'trying to eat a healthy diet' as an important factor in food choice. CONCLUSIONS: Although included in the top five most frequently selected factors affecting food choice, nutrition/healthy eating does not appear to have top priority for the majority of Irish adults. There are differences between the various sociodemographic groups within the population; males and younger subjects appear to require specific nutrition promotion messages.

Adolescent↗

PubMed2003

Perceptions and reasons for choice of fat- and fibre-containing foods by Swedish schoolchildren.

This study investigated schoolchildren's breakfast choices focusing on their reported usual intake and perceptions of fat-reduced or fibre-enriched alternatives. A total of 184 eleven- to fifteen-year-old were asked to participate, and 181 completed the study. Using pictures of food items, the children were instructed to reproduce their usual breakfast, and then breakfasts that would be: healthy, tasty, consumed by their parents, or approved by their parents. Participants' usual breakfast included breads and breakfast cereals containing a higher fibre content than that of the breakfast reported as most palatable. Their usual breakfast also contained products with less fibre than was the case for their healthy or perceived parental norm breakfasts. This may be interpreted as evidence that high-fibre bread and breakfast cereals are perceived as healthy but that consumption of these products is limited by palatability. In contrast to the ambivalence towards cereal products, corresponding disagreements between breakfasts were not observed for milk, and only a small systematic disagreement was observed for spread. Thus, the majority consumed the kind of milk and spread perceived as being healthy, tasty and parentally sanctioned despite the fact that full-fat products were frequently consumed. In conclusion, the results suggest that taste may be a barrier to consumption of high-fibre products, while consumption of low-fat products appears to be impeded by health beliefs.

Adolescent↗

PubMedDate not supplied

Fear of negative evaluation and gender interact to predict alcoholic beverage preference.

This study was designed to look at the influence of gender, alcohol expectancies, and fear of negative evaluation on beverage selection. Participants tasted pineapple juice, tonic water, beer, and diet cola and were then asked which they would prefer when presented with each of all possible alternative pairings. Results indicated no effect on beer selection due to alcohol expectancies, but fear of negative evaluation and gender interacted to predict beer selection. Post hoc analyses indicated that women with high levels of fear of negative evaluation selected beer significantly less often than any of the other groups. Results are discussed in terms of the importance of considering the interaction of "initial conditions" individuals bring to a situation, which serves as a filter for environmental information.

Adult↗

PubMed2002

Effect of the high-oleic trait on roasted peanut flavor in backcross-derived breeding lines.

The high-oleic trait of peanut (Arachis hypogaea L.) has been suggested to have a positive impact on the roasted peanut sensory attribute. A series of lines derived by backcrossing the high-oleic trait into several existing cultivars were compared with their parent cultivars at locations in Florida, Georgia, North Carolina, and Texas. Breeders grew their high-oleic lines and parents in three-replicate tests at one or two locations. The Florida high-oleic line F435-2-3-B-2-1-b4-B-B-3-b3-b3-1-B was grown at each location. The test included normal- and high-oleic variants of F435, GK 7, NC 7, NC 9, Sunrunner, Tamrun 96, and Tamspan 90. Sound-mature kernel samples were roasted, ground into paste, and evaluated by a sensory panel using a 14-point flavor intensity unit (fiu) scale. Background genotype had an effect (P < 0.01) on the heritable sensory attributes roasted peanut, sweet, and bitter. Oleate level had a positive effect on roasted peanut intensity, increasing it by 0.3 fiu averaged across all seven background genotypes. However, the magnitude of improvement varied across background genotypes. The high-oleic trait had no effect or increased the intensity of the roasted peanut attribute in each background genotype. The increase was greatest in Tamrun 96 (+0.6 fiu, P < 0.05) and Spanish genotypes Tamspan 90 (+0.4 fiu, P < 0.05) and F435 (+0.4 fiu, P < 0.10). A change of 0.5 fiu or more should be perceptible to consumers. Interaction between oleate level and background genotype was detected for sweet (P < 0.10) and bitter (P < 0.01) attributes. The trait had an increasing effect on the bitter attribute only in the background genotype of Tamspan 90 (+0.7 fiu, P < 0.01). There was a nonsignificant increase in bitterness in the other Spanish background genotype, F435. Changes in bitterness in runner- and Virginia-type backgrounds were close to zero. Incorporation of the high-oleic trait into peanut cultivars is likely to improve the intensity of the roasted peanut attribute, but it may also increase the bitter attribute in Spanish genotypes.

Arachis↗

PubMed1986

Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.

Flavor is an important quality attribute which relates to the organoleptic characteristics of meat. Although perception of flavor is a complex phenomenon, odor is the most important single factor contributing to the overall characteristics of flavor. A large number of compounds have been identified in the volatile fraction of red meats and poultry. An overview of the chemical constituents present in the volatiles of beef, pork, mutton, and chicken is presented according to species and arranged by chemical class--hydrocarbons, alcohols, acids, aldehydes, ketones, sulfides, heterocyclic compounds, etc. The volatile components of cured and uncured pork are compared. The field of meat flavor is assessed in terms of what has been accomplished and the direction in which it may proceed. Techniques for analysis of these volatiles are briefly described.

Animals↗

PubMed1999

Deterioration of olfaction and gustation as a consequence of total laryngectomy.

INTRODUCTION: After total laryngectomy the absence of a nasal airflow results in a decrease in olfaction and perception of flavors. MATERIALS AND METHODS: Odor perception was assessed in 63 laryngectomized patients with two different olfactory tests. The methods used by patients to smell were observed during olfactory testing. Patients' judgment about their olfaction and gustation was assessed by means of a structured questionnaire, semistructured interview, and self-rating. RESULTS: Based on the results of the olfactory tests, patients were categorized as "smellers" and "nonsmellers." Approximately one third of the patients were able to smell the odorous substances used in the olfactory tests. The smellers more often used a variety of methods to smell than the nonsmellers (P < .002); in most patients the method consisted of active use of facial muscles. Patients appeared well able to judge their own odor perception. Compared with the smellers, the nonsmellers judged their odor perception as worse (P < .003) and reported a more severe decrease in gustation after the operation (P < .033). The results of this study in laryngectomized patients confirm the interrelation between olfaction and gustation: the nonsmellers reported a poorer gustation and a more severe decrease in gustation and appetite than both the smellers and a reference group of elderly persons (P < .05). Patients who reported a deterioration of olfaction and gustation tended to experience negative consequences such as the inability to smell smoke, leaking gas, or agreeable odors. CONCLUSION: Olfaction and odor-related flavor sensation are seriously deteriorated after total laryngectomy.

Aged↗

PubMed2004

From spreading depression to spatial cognition.

The Laboratory of Neurophysiology of Memory started its existence in 1954 by systematic research into spreading depression of EEG activity of laboratory rodents and by the use of this remarkable phenomenon as a functional ablation method in behavioral research. Its main contributions were in the study of memory formation and consolidation, interhemispheric transfer, motor learning, conditioned taste aversion and spatial orientation and navigation. In the last five years it concentrated on navigation of rats in multiple reference frames, on electrophysiological evidence for the role of hippocampal place cells support of behavior in such dissociated frames, on the analysis of idiothetic and allothetic forms of navigation and on the mathematical methods allowing assessment of the contribution of goal directed locomotion to place cell activity. The methods used in spatial memory research in rats were used for examination of human subjects in a laboratory equipped with a tracking system for humans in the hospital Homolka. Animal models of Alzheimer disease were studied in transgenic mice with the human gene for the beta amyloid precursor protein.

Animals↗