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PubMed2004

Increasing variety of foods consumed by blending nonpreferred foods into preferred foods.

UNLABELLED: A treatment with differential or noncontingent reinforcement and nonremoval of the spoon increased the acceptance of one or two of 16 foods for 2 participants with severe food refusal. These differential levels of acceptance were demonstrated empirically in an ABAB design in which A was the presentation of the accepted (preferred) foods and B was the presentation of foods the participants refused (nonpreferred foods). Subsequently, we implemented a blending treatment that consisted of mixing (blending) nonpreferred foods into preferred foods in various ratios (e.g., 10% nonpreferred/90% preferred, 20% nonpreferred/80% preferred). We then presented nonpreferred foods that had been exposed to blending to determine if consumption of nonpreferred foods would increase following the blending treatment. We also conducted periodic reversals in which we presented nonpreferred foods that had not been exposed to the blending treatment. Following initial implementation of the blending treatment, consumption was high for nonpreferred foods that had been blended and low for nonpreferred foods that had not been blended. Consumption increased for all foods (i.e., foods that had been exposed to blending and foods that had not been exposed to blending) after seven or eight foods had been exposed to the blending treatment. Thus, the variety of foods consumed by the participants increased from one or two to 16. These results are discussed in terms of stimulus fading, conditioned food preferences, and escape extinction. DESCRIPTORS: conditioned food preferences, food refusal, negative reinforcement, stimulus fading

Child, Preschool↗

PubMed1993

Food preferences and food habits of patients with chronic renal failure undergoing dialysis.

OBJECTIVE: To examine and compare the food preferences of patients undergoing maintenance hemodialysis (HD) and continuous ambulatory peritoneal dialysis (CAPD) with those of age- and sex-matched controls. DESIGN: We administered two questionnaires, one assessing preferences for 88 food items (according to a nine-point hedonic scale) and the other assessing factors influencing dietary habits. SUBJECTS: Thirty-three patients on HD, 17 patients on CAPD, and 30 control subjects with normal renal function. MAIN OUTCOME MEASURES: The 88 foods were grouped into 14 classes to compare preferences. Taste aversions, food preparation details, and psychological and social determinants of food intake were also compared. STATISTICAL ANALYSIS: The preference ratings of the HD, CAPD, and control groups were compared using analysis of variance. The dietary habits results were examined using a chi 2 analysis. RESULTS: Sweet foods (P = .002), vegetables (P = .003), red meats (P = .010), and fish and poultry (P = .015) were less pleasant for patients on HD than for control subjects. Red meats (P = .019), fish and poultry (P = .032), and eggs (P = .005) were less pleasant for patients on HD than for patients on CAPD. Red meat was the most unpopular food group for all dialysis patients. The most common factor affecting dietary intake was a loss of interest in food and/or cooking. CONCLUSION: We conclude that chronic renal failure influences patients' food preferences and food habits. Knowledge of these preferences will help dietitians plan more adequate and enjoyable diets for such patients.

Adult↗

PubMed1984

Hunger and palatability: tracking ratings of subjective experience before, during and after the consumption of preferred and less preferred food.

This study investigated the effects of palatability on ratings of hunger and other states, food preferences, bodily sensations, feelings and moods. Assessments of these were made before, during and after 12 healthy female subjects ate small equicaloric meals of either highly preferred of less preferred food. The sight of highly preferred food markedly increased subjects' rated desire to eat and this elevation was maintained during consumption. Hunger ratings were also elevated but only during consumption of the highly preferred food and to a smaller extent. There was no effect of the palatability of the food on rated feelings of fullness. Two hours after the meal, ratings of desire to eat and hunger were significantly higher after consumption of highly preferred food. This effect did not occur after eating less preferred food. Feelings of general positive affect, which followed the highly preferred meal, did not occur with the less preferred food. These findings throw light on the nature of the rated expression of hunger and on other terms used in describing dispositions to eat.

Adolescent↗

PubMed2000

Both food preferences and food frequency scores predict fat intakes of women with breast cancer.

OBJECTIVE: To determine whether self-reported frequencies of food use were linked to self-reported preferences for the same foods. The hypothesis was that both food frequencies and food preferences can predict nutrient intakes. RESPONDENTS: Participants were adult women patients (n = 339), recruited through the University of Michigan Breast Care Center. The sample included both persons with breast cancer and persons who were cancer-free. DESIGN: All women completed a 98-item food frequency questionnaire and rated preferences for many of the same foods using a 9-point category scale. Percent energy from fat and saturated fat, and intakes of dietary fiber and vitamin C were estimated from analyses of 4-day food records. STATISTICAL ANALYSES: Pearson correlations coefficients were used for data analysis. RESULTS: Dislike was a strong predictor of nonuse. In contrast, the more preferred foods were also reported as more frequently consumed. Significant correlations between preference and frequency scores were obtained for virtually all item pairs. Median Pearson correlation coefficient was 0.30 (range 0.04 to 0.56). Correlations improved when foods were aggregated into the chief dietary sources of fat, saturated fat, and vitamin C. Food frequencies and food preferences showed the same strength of association with percent energy from fat and saturated fat (r = 0.20 to 0.25). Food frequencies showed a stronger association with vitamin C intakes than did preferences for vegetables and fruit. APPLICATIONS: Food preferences may provide a potential alternative to the food frequency approach.

Adult↗

PubMed1987

Some evidence for short-term caloric compensation in normal weight human subjects: the effects of high- and low-energy meals on hunger, food preference and food intake.

This study compared the effects of high- and low-energy lunches upon subjective motivation to eat and food intake. Subjects ate four cooked lunch-time meals on separate days, two of which were high-energy (1820 kJ or 435 kcal) and two low-energy (1090 kJ or 260 kcal). The meals were of similar bulk, contained similar amounts of protein and carbohydrate but different fat contents, the low-energy meals containing very little. Motivational ratings and food preference assessments were completed before, and at hourly intervals for 3 h after the meals during which time subjects were not allowed to eat. Food intake diary records were kept for the rest of the day. Immediately after consumption of the meals none of the ratings differentiated between the high- and low-energy meals. At 1 h rated hunger was significantly higher after the low-energy meal and by 3h high- and low-energy meals were significantly differentiated by almost all measures. When subjects were allowed to eat freely, food intake records showed that energy intake was higher following the low-energy meal during the first 2 h but was lower thereafter. At the end of the assessment period (i.e. 8h after lunch) subjects had made a statistically non-significant 43 per cent compensation for the energy 'lost' at lunch. These findings are of theoretical importance since they provide evidence of short-term monitoring of energy. This study is of practical significance since it discloses certain consequences of using reduced energy foods which may form part of a weight control programme.

Adult↗

PubMed1986

An investigation of the use of high- and low-preference food as a reinforcer for increased activity of individuals with Prader-Willi syndrome.

The results of this study provide information that might be used to develop an approach to weight loss management for individuals with Prader-Willi syndrome that emphasizes the increase of output. Specifically, our finding that they do have a definite food preference and, subsequently, that they prefer a lesser amount of the high-preference food than a greater amount of low-preference food is contradictory to several non-empirical reports (Holm, 1981; Pipes & Holm, 1981). Further, the use of food as a reinforcer has been considered taboo by those who use more conventional and restrictive management approaches with Prader-Willi syndrome individuals. Our data, however, strongly suggest that a low volume of food can be used as an effective reinforcer for increased activity and exercise.

Adolescent↗

PubMed1999

Food preferences and reported frequencies of food consumption as predictors of current diet in young women.

BACKGROUND: Self-reported food preferences and frequencies of food consumption have served as proxy measures of the current diet in consumer research and in nutritional epidemiology studies, respectively. OBJECTIVE: The objective was to determine whether food preferences and food-frequency scores are associated variables that are predictive of nutrient intakes. DESIGN: College-age women (n = 87) completed a 98-item food-frequency questionnaire and rated preferences for many of the same foods on a 9-point category scale. Estimated intakes of fat, fiber, and vitamin C were obtained by using 3-d food records. RESULTS: For virtually all item pairs tested, food preferences and reported frequencies of consumption of the same foods were significantly correlated with each other. The median Pearson correlation coefficient was 0.40 (range: -0.04 to 0.62). Correlations improved when foods were aggregated into factor-based food groups. The slope of the relation between food preferences and frequency of consumption varied with food category. Both food preferences and food frequencies predicted dietary outcomes. Fat consumption was predicted equally well by either approach in a multiple regression model. Intakes of fiber and vitamin C were better predicted by food-frequency scores than by stated preferences for vegetables and fruit. CONCLUSIONS: Reported frequencies of food consumption, the core of the food-frequency approach, were associated with food likes and dislikes. Food preferences were a predictor of dietary intakes and may provide an alternative to the food-frequency approach for dietary intake assessment.

Adult↗

PubMed1992

Relation between food preference and food-elicited vocalizations in golden lion tamarins (Leontopithecus rosalia).

We report the results of 2 studies on food-elicited vocalizations in golden lion tamarins (Leontopithecus rosalia). First, we investigated the preferences of 10 golden lion tamarins for 6 foods. Tamarins prefer mealworms and raisins significantly more than apple, egg, carrot, or marmoset diet. Food preference rank was significantly and positively correlated with the rank of latency to choose a particular food. Second, we investigated the relation between food preference and 15 vocal parameters measured from the calls emitted by 5 tamarins to a subset of the foods. Only 1 parameter was significantly correlated with food preference across animals. Within-subjects multivariate analysis of variance showed that the vocalizations to foods are significantly different. Our results support an hypothesis that food-elicited vocalizations vary in ways that correspond to the caller's preference but not in a manner that labels food type.

Affect↗

PubMedDate not supplied

Couples' gender role preferences and management of family food preferences.

OBJECTIVE: To learn how couples stratified by gender role preference (GRP) manage food preferences. DESIGN: One-time individual semistructured qualitative interview with each partner in a couple representing 1 of 3 GRP pairings. SETTINGS/PARTICIPANTS: Volunteers were recruited using advertising and snowball sampling and met the criteria of both parents living at home, wife no older than 40 years, and at least one child under age 6 years and, if present, all others under age 18 years. Both partners in volunteer couples completed a 31-item GRP scale, and the scores of each partner were categorized as traditional (lowest 25% of possible scores), transitional (middle 50%), or egalitarian (top 25%). No traditional couples volunteered. A purposeful sample of 10 transitional and 10 egalitarian wives representing 20 couples was interviewed. VARIABLES MEASURED: Each partner was asked how food preference patterns were established and how family member food preferences affect foods served at evening meals now. ANALYSIS: Thematic content analysis, constant comparison, and consensus produced the final thematic analysis. RESULTS: Transitional wives married to transitional husbands established a pattern of deference to the husband's preferences that could make alteration of food choices difficult. Egalitarian wives married to egalitarian husbands established a fairer pattern of balancing partner's food preferences. CONCLUSIONS AND IMPLICATIONS: Nutrition education for transitional and egalitarian couples should use different approaches.

Adult↗

PubMed2005

Food preferences and factors influencing food selectivity for children with autism spectrum disorders.

Although clinicians and parents widely accept that children with autism spectrum disorder exhibit more feeding problems than their typically developing peers, little information is available concerning the characteristic food items accepted by these children or the possible factors contributing to these feeding problems. This article used an informant-based questionnaire to survey parents of children with autism spectrum disorders (N=138) to determine: (a) the types of feeding problems their children typically exhibit, (b) the food items their children prefer, (c) the relationship of feeding problems to family eating preferences, and (d) the relationship of the diagnostic characteristics of autism to feeding behavior. Results indicated that the children preferred fewer types of food items within groups than their families; however, family food preferences appeared to influence food selection more than the diagnostic characteristics of autism.

Autistic Disorder↗

PubMed2006

An investigation into food preferences and the neural basis of food-related incentive motivation in Prader-Willi syndrome.

BACKGROUND: Research into the excessive eating behaviour associated with Prader-Willi syndrome (PWS) to date has focused on homeostatic and behavioural investigations. The aim of this study was to examine the role of the reward system in such eating behaviour, in terms of both the pattern of food preferences and the neural substrates of incentive in the amygdala and orbitofrontal cortex (OFC). METHOD: Participants with PWS (n = 18) were given a food preference interview to examine food preferences and to inform the food-related incentive task to be conducted during the neuroimaging. Thirteen individuals with PWS took part in the positron emission tomography (PET) study, the design of which was based on a previous study of non-obese, non-PWS controls. For the task, participants were asked to consider photographs of food and to choose the food they would most like to eat in two conditions, one of high and one of low incentive foods, tailored to each participant's preferences. For comparison of the food preference data, 12 non-PWS individuals were given one part of the interview. RESULTS: Individuals with PWS expressed relative liking of different foods and showed preferences that were consistent over time, particularly for sweet foods. The participants with PWS did give the foods in the high incentive condition a significantly higher incentive value than the foods in the low incentive condition. However, activation of the amygdala and medial OFC was not associated with the prospect of highly valued foods as predicted in those with PWS. CONCLUSIONS: It would appear that incentive motivation alone plays a less powerful role in individuals with PWS than in those without the syndrome. This is likely to be due to the overriding intrinsic drive to eat because of a lack of satiety in those with PWS, and the impact of this on activity in the incentive processing regions of the brain. Activity in such reward areas may not then function to guide behaviour selectively towards the consumption of high preference foods.

Adolescent↗

PubMed1984

Sex and race differences in food preferences of military personnel.

The food preferences and selections of military personnel were studied to determine the effects of race and sex on food habits and to provide recommendations for menu planning. A food preference survey for 200 foods was administered to 653 personnel and a Food Selection Questionnaire to 1,719 personnel. Food preferences and selections were analyzed for the overall sample, for the two variables of race and sex, and for the four subsamples of white men, white women, black men, and black women. There were food preference differences among all of these groups for highly preferred, moderately preferred, and disliked foods. Women more highly preferred vegetables, salads, and fruit; tossed green salad was the most preferred food of both white and black women. In contrast, men never preferred a starch, a vegetable, or a salad more than women. Many of men's preferences were meat-containing; grilled steak was the most preferred food for both white and black men. Blacks preferred and selected fruit and fruit juices, confirming prior studies. Race could be predicted from food preference data in 77% of cases and sex in 70% of cases, demonstrating the generalizability of average food preferences for these subgroups.

Black or African American↗

PubMed1985

Typology of food preferences identified by Nutri-Food Sort.

A Q-sort instrument to measure and identify a typology of food preferences was developed and tested. Sixty-eight pictures of food items were used for the Q-sort called the Nutri-Food Sort. Foods chosen were divided evenly among the following categories: low nutrient/high calorie, low nutrient/low calorie, high nutrient/high calorie, and high nutrient/low calorie. Ninety-seven women sorted the pictures on the basis of preference on a 7-point scale from "like a lot" to "dislike a lot." The results were factor analyzed (Q-type), producing four distinct respondent groups or types. The types were labeled: "finicky eaters," "health-conscious dieters," "diverse diners," and "high-calorie traditionalists." The "finicky eaters" favored only 8 foods and disliked 40. "Health-conscious dieters" preferred low-calorie foods. The "diverse diners" preferred a wide variety of foods and were more adventuresome in their choices. The "high-calorie traditionalists" preferred high-calorie foods and "all-American" favorites. The four food preference categories originally predicted were partially accurate descriptions of the resulting four food preference factor groups. Overall, the Nutri-Food Sort appears to be a versatile instrument that has wide applicability in research on food behaviors, attitudes, and preferences.

Adult↗

PubMed2004

Genetic control of novel food preference in mice.

In food preference studies, mammals are often categorized as being either neophilic or neophobic, i.e., preferring or disliking a novel-tasting food. To date, the genetic factors influencing novel food preference have not been elucidated. To understand this phenomenon, we investigated the genetics of food preference in eight inbred strains of mice. We gave them plain-, cinnamon-, or cocoa-flavored powdered food on day 0 for 45 min and then a choice of cinnamon- or cocoa-flavored food 14 days later. We determined their preference for novel versus already-experienced flavored food and found that some inbred strains chose the food that they had been given previously, while others chose a different food. In particular, the DBA/2 strain chose more cinnamon-flavored food after it was pre-exposed to cinnamon, while the B6 strain chose less cinnamon-flavored food after this initial exposure. The BXD recombinant inbred (RI) strain set was then used to map quantitative trait loci (QTLs) that influence this novel food preference. One of these QTLs was found to map to the distal end of Chromosome (Chr) 8.

Animals↗

PubMed1989

Effects of naltrexone on food preference and concurrent behavioral responses in food-deprived rats.

Naltrexone (0.05-5.0 mg/kg, SC) was administered to food-deprived rats prior to a 15-min food-preference test. Total food intake and feeding duration was reduced following administration of the opiate antagonist. However, while naltrexone reduced the consumption of the initially-preferred chocolate-coated cookies, the ingestion of the nonpreferred standard laboratory chow pellets was significantly enhanced. These data cannot be explained in terms of a general anorexic effect and nonspecific suppression of feeding responses. Instead, they indicate that naltrexone reduced preference for the highly palatable cookies, so that a feeding response to the chow pellets emerged. Under the conditions of test-familiarity, naltrexone did not reduce grooming, locomotion or rearing duration. An increase in locomotion may have been secondary to the reduction in feeding. The results agree with previous data from animal and human studies in suggesting that endogenous opioid peptide activity is involved in the palatability of preferred foods.

Animals↗

PubMed1995

Self-control and impulsiveness in children and adults: Effects of food preferences.

Experiment 1 used 6 preschool boys and Experiment 2 used 6 adult women to explore the effects of food preference on humans' choice in self-control paradigms. The boys showed a higher proportion of responses for more delayed, larger reinforcers (a measure of self-control) when those choices resulted in receipt of the most preferred food compared to when those choices resulted in the least preferred food. Further, the boys chose the less delayed, smaller reinforcers significantly more often when only those choices, as opposed to both choices, resulted in the most preferred food. Conversely, they chose the more delayed, larger reinforcers significantly more often when only those choices, as opposed to both choices, resulted in the most preferred food. Finally, the women demonstrated significantly less sensitivity to reinforcer amount relative to sensitivity to reinforcer delay (another measure of self-control) when they had a higher preference for the juice received as the less delayed, smaller reinforcer than for the juice received as the more delayed, larger reinforcer. Together, the results show that subjects' food preferences can influence self-control for food reinforcers.

Journal Article↗

PubMed1996

Food preference and acceptance of novel foods by lambs depend on the composition of the basal diet.

Ruminants eat a variety of foods, varying in toxins and nutrients, but no hypotheses adequately explain this behavior. We offer an explanation, one which encompasses avoidance of toxins and acquisition of nutrients. A key concept in this hypothesis is aversion, the decrease in preference for food just eaten as a result of sensory input (taste, odor, texture, i.e., a food's flavor) and postingestive effects (of toxins and nutrients on chemo-, osmo-, and mechano-receptors) unique to each food. On the basis of this hypothesis, we predicted lambs would prefer familiar and novel foods that complemented the macronutrient composition of their basal diet. To assess the validity of this prediction, we fed 10 lambs in each of three treatments different levels of ground barley (high in energy) and alfalfa (high in protein) as a basal diet. We then offered them daily a meal of three ground foods differing in proportions of barley and alfalfa (familiar foods) or wheat and rabbit pellets (novel foods). We found that lambs fed a basal diet high in energy (barley) preferred food lower in energy and higher in protein (alfalfa); those fed a diet high in alfalfa preferred food high in barley (P < .01). In addition, the higher the barley or alfalfa content of the basal diet, the greater the acceptance of novel foods high in alfalfa (i.e., rabbit pellets) or grain (i.e., wheat), respectively (P < .01). All lambs preferred foods high in wheat to rabbit pellets or alfalfa (P < 0.01), evidently because wheat is high in energy and it differs in flavor from barley, which was eaten repeatedly as part of the basal diet. On the basis of these results, we contend that lambs preferred familiar and novel foods that complemented the flavors and macro-nutrient contents of their basal diet.

Aging↗

PubMed1995

The contribution of psychological and sensory factors to food preference patterns as measured by the Food Attitudes Survey (FAS).

The relationship between food preference patterns and several psychological and sensory variables was assessed using the Food Attitudes Survey (FAS). Previous research with the FAS, which consists of preference ratings for a variety of common, unusual and fictitious foods, showed that it provides both reliable and valid information about individual differences in food preferences and attitudes (Frank & van der Klaauw, 1994). In the studies reported here, significant correlations were found between preferences for a variety of activities (as measured by the Activity Attitudes Survey or ACT) and liking for and willingness to try foods, It was also found that individuals who report that they are unwilling to try many foods are low in general sensation seeking, and that odor pleasantness ratings significantly correlate with liking for and willingness to try foods. No associations were found between FAS performance and general phobic tendencies, optimism/pessimism or disordered eating. Multiple regression analysis revealed that responses on the ACT, sensation seeking scale, a 20-item food and eating questionnaire and odor pleasantness judgments could account for from 41 to 65% of the variance in food likes, dislikes and willingness to try foods. It was concluded that personality and sensory factors contribute to pattern of responding on the FAS, and that FAS response patterns provide an index of both attitudes toward foods and general openness to experiences and activities.

Adolescent↗