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Appetite

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https://www.readbyqxmd.com/read/28527952/community-gardening-in-poor-neighborhoods-in-france-a-way-to-re-think-food-practices
#1
Pauline Martin, Jean-Noël Consalès, Pascale Scheromm, Paul Marchand, Florence Ghestem, Nicole Darmon
Social inequalities in diet are attributed to sociocultural determinants, economic constraints, and unequal access to healthy food. Fruits and vegetables are lacking in the diets of disadvantaged populations. The objective was to test the hypothesis that, in poor neighborhoods, community gardeners will have larger supply of healthy food, especially fruit and vegetables, than non-gardeners. We examined community gardens from the perspective of production, economics and nutrition, and social and symbolic dimensions, through multidisciplinary investigations involving women with access to a community garden plot in a poor neighborhood of Marseille, France...
May 17, 2017: Appetite
https://www.readbyqxmd.com/read/28527951/digital-food-photography-technology-improves-efficiency-and-feasibility-of-dietary-intake-assessments-in-large-populations-eating-ad-libitum-in-collective-dining-facilities
#2
Holly L McClung, Catherine M Champagne, H Raymond Allen, Susan M McGraw, Andrew J Young, Scott J Montain, Aaron P Crombie
BACKGROUND: Accurate assessment of dietary intake continues to challenge researchers, especially in field, or non-laboratory settings. OBJECTIVE: In this study, digital food photography (DFP) methodology was used to assess nutritional intake (NI) of Soldiers participating in the US Army's Ranger Selection and Assessment Program (RASP). METHODS: During this high-intensity six-week course, Soldiers complete simulated operational missions, perform various military tasks, and importantly, eating time is severely limited...
May 17, 2017: Appetite
https://www.readbyqxmd.com/read/28527950/the-building-blocks-of-drinking-experience-across-men-and-women-a-case-study-with-craft-and-industrial-beers
#3
Carlos Gómez-Corona, Héctor B Escalona-Buendía, Sylvie Chollet, Dominique Valentin
In today's market, every product seems to be marked by the label of "experience". It is expected that successful products give the consumer "extraordinary experiences". The research in consumption experience is growing, but much work still needs to be done to understand the food and beverage experience. A qualitative study was conducted using contextual focus groups to explore the building blocks of consumers' drinking experience of industrial and craft beers. The results show that drinking experience is shaped by our cognitive, sensory or affective systems, especially during the core consumption experience...
May 17, 2017: Appetite
https://www.readbyqxmd.com/read/28526478/price-and-convenience-the-influence-of-supermarkets-on-consumption-of-ultra-processed-foods-and-beverages-in-brazil
#4
Priscila Pereira Machado, Rafael Moreira Claro, Daniela Silva Canella, Flávia Mori Sarti, Renata Bertazzi Levy
OBJECTIVE: To evaluate the influence of convenience and price of ultra-processed foods and beverages on purchases at supermarkets. METHODS: The study used data on food and beverage acquisition for household consumption from the Brazilian Household Budget Survey, performed in a random sample of 55,970 households between 2008 and 2009. Foods and beverages were categorized into four groups, according to characteristics of food processing. Retail stores were grouped into supermarkets and other food stores...
May 16, 2017: Appetite
https://www.readbyqxmd.com/read/28526477/increasing-intention-to-cook-from-basic-ingredients-a-randomised-controlled-study
#5
Fiona Lavelle, Lynsey Hollywood, Martin Caraher, Laura McGowan, Michelle Spence, Dawn Surgenor, Amanda McCloat, Elaine Mooney, Monique Raats, Moira Dean
The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients...
May 16, 2017: Appetite
https://www.readbyqxmd.com/read/28522307/using-temporal-self-regulation-theory-to-understand-healthy-and-unhealthy-eating-intentions-and-behaviour
#6
Rachel Evans, Paul Norman, Thomas L Webb
OBJECTIVES: The present research investigated whether Temporal Self-Regulation Theory (TST) can be used to help understand healthy and unhealthy eating intentions and behaviour. DESIGN: A prospective design with two waves of data collection one week apart. METHOD: An online survey measured the key components of TST (i.e., connectedness, timing and valence beliefs, intentions, past behaviour, habit strength, perceived environmental cues, and self-control) with respect to eating fruit and vegetables (F&V; N = 133) or unhealthy snacks (N = 125)...
May 15, 2017: Appetite
https://www.readbyqxmd.com/read/28502739/the-hunger-games-using-hunger-to-promote-healthy-choices-in-self-control-conflicts
#7
Tracy T L Cheung, Floor M Kroese, Bob M Fennis, Denise T D De Ridder
The majority of existing research and conventional wisdom would advise against shopping on an empty stomach as hunger is assumed to encourage impulsive choices that typically lead to self-control failure (i.e., favouring short-term gratifications at the expense of long-term goals). Nonetheless, through two studies the current research aims to demonstrate that hungry consumers would not always be disadvantaged when encountering a self-control conflict involving a trade-off choice between a healthy vs. a more palatable but unhealthy choice...
May 11, 2017: Appetite
https://www.readbyqxmd.com/read/28502738/maternal-emotional-feeding-practices-and-adolescent-daughters-emotional-eating-mediating-roles-of-avoidant-and-preoccupied-coping
#8
Miriam Goldstein, Cin Cin Tan, Chong Man Chow
The current study examined the link between early childhood emotional feeding and adolescent girls' emotional eating, using maladaptive coping styles as the underlying mechanisms mediating these associations. We examined adolescent girls' and mothers' retrospective reports of emotional feeding during childhood, as well as adolescent girls' current reports of their coping behaviors (i.e., preoccupied and avoidant) and emotional eating. Findings showed that adolescent girls' and mothers' retrospective reports of early emotional feeding were positively associated with adolescent girls' emotional eating...
May 11, 2017: Appetite
https://www.readbyqxmd.com/read/28501421/-what-time-is-my-next-meal-delay-discounting-individuals-choose-smaller-portions-under-conditions-of-uncertainty
#9
Annie R Zimmerman, Danielle Ferriday, Sarah R Davies, Ashley A Martin, Peter J Rogers, Alice Mason, Jeffrey M Brunstrom
'Dietary' delay discounting is typically framed as a trade-off between immediate rewards and long-term health concerns. Our contention is that prospective thinking also occurs over shorter periods, and is engaged to select portion sizes based on the interval between meals (inter-meal interval; IMI). We sought to assess the extent to which the length of an IMI influences portion-size selection. We predicted that delay discounters would show 'IMI insensitivity' (relative lack of concern about hunger or fullness between meals)...
May 10, 2017: Appetite
https://www.readbyqxmd.com/read/28499932/dietary-customs-and-food-availability-shape-the-preferences-for-basic-tastes-a-cross-cultural-study-among-polish-tsimane-and-hadza-societies
#10
Agnieszka Sorokowska, Robert Pellegrino, Marina Butovskaya, Michalina Marczak, Agnieszka Niemczyk, Tomas Huanca, Piotr Sorokowski
Biological significance of food components suggests that preferences for basic tastes should be similar across cultures. On the other hand, cultural factors play an important role in diet and can consequently influence individual preference for food. To date, very few studies have compared basic tastes preferences among populations of very diverse environmental and cultural conditions, and research rather did not involve traditional populations for whom the biological significance of different food components might be the most pronounced...
May 9, 2017: Appetite
https://www.readbyqxmd.com/read/28499931/empowered-to-cook-the-crucial-role-of-food-agency-in-making-meals
#11
Amy B Trubek, Maria Carabello, Caitlin Morgan, Jacob Lahne
What makes an individual, on any given occasion, able and willing to prepare a meal for themselves: that is, to cook? As home cooking has increasingly become the focus of public-health, nutrition, and policy interventions and campaigns, the need for a better understanding has become apparent. It is clear that cooking is not merely a matter of mechanical skill or rote training; beyond this, it is difficult to explain why similar individuals have such different capacities for setting and achieving food-related goals...
May 9, 2017: Appetite
https://www.readbyqxmd.com/read/28499930/working-memory-and-attentional-bias-on-reinforcing-efficacy-of-food
#12
Katelyn A Carr, Leonard H Epstein
Reinforcing efficacy of food, or the relationship between food prices and purchasing, is related to obesity status and energy intake in adults. Determining how to allocate resources for food is a decision making process influenced by executive functions. Attention to appetitive cues, as well as working memory capacity, or the ability to flexibly control attention while mentally retaining information, may be important executive functions involved in food purchasing decisions. In two studies, we examined how attention bias to food and working memory capacity are related to reinforcing efficacy of both high energy-dense and low energy-dense foods...
May 9, 2017: Appetite
https://www.readbyqxmd.com/read/28487248/associations-between-selected-dietary-behaviours-and-academic-achievement-a-study-of-australian-school-aged-children
#13
Tracy Burrows, Sharni Goldman, Richard K Olson, Brian Byrne, William L Coventry
BACKGROUND: Research investigating the effects of dietary behaviours on children's academic achievement has predominately focused on breakfast consumption. The aim of this study was to conduct secondary analysis to examine associations between a range of dietary behaviours and children's academic achievement. METHODOLOGY: Data on five dietary variables (fruit intake; vegetable intake; consumption of takeaway; sugar sweetened beverages; and breakfast) and scores in the five domains of a standardised academic achievement test known as NAPLAN (reading, writing, grammar/punctuation, spelling and numeracy) were obtained for Australian children aged 8-15 years in school grades three (n = 1185), five (n = 1147), seven (n = 1053) and nine (n = 860)...
May 6, 2017: Appetite
https://www.readbyqxmd.com/read/28487247/consumer-behaviour-towards-price-reduced-suboptimal-foods-in-the-supermarket-and-the-relation-to-food-waste-in-households
#14
Jessica Aschemann-Witzel, Jacob Haagen Jensen, Mette Hyldetoft Jensen, Viktorija Kulikovskaja
To combat food waste, supermarkets offer food items at a reduced price in-store when they are close to the expiration date or perceived as suboptimal. It is yet unknown, however, which considerations consumers engage in when deciding about the offer, and whether focusing particularly on the price during food purchase might be related to greater food waste at home. Knowledge about both the consumers' food purchase process for these price-reduced foods and the potential wastage of price-focused consumers can contribute to the assessment of whether or not offering suboptimal food at reduced prices in-store actually reduces food waste across the supply chain...
May 6, 2017: Appetite
https://www.readbyqxmd.com/read/28487246/academic-stress-and-personality-interact-to-increase-the-neural-response-to-high-calorie-food-cues
#15
Selin Neseliler, Beth Tannenbaum, Maria Zacchia, Kevin Larcher, Kirsty Coulter, Marie Lamarche, Errol B Marliss, Jens Pruessner, Alain Dagher
Psychosocial stress is associated with an increased intake of palatable foods and weight gain in stress-reactive individuals. Personality traits have been shown to predict stress-reactivity. However, it is not known if personality traits influence brain activity in regions implicated in appetite control during psychosocial stress. The current study assessed whether Gray's Behavioural Inhibition System (BIS) scale, a measure of stress-reactivity, was related to the activity of brain regions implicated in appetite control during a stressful period...
May 6, 2017: Appetite
https://www.readbyqxmd.com/read/28487245/appetitive-conditioning-to-specific-times-of-day
#16
Karolien van den Akker, Remco C Havermans, Anita Jansen
Human laboratory studies have shown that eating desires are easily learned through classical conditioning: after a few pairings of an initially neutral stimulus (e.g., a box) with the intake of palatable food (e.g., chocolate), the stimulus elicits increased eating expectancies and eating desires (acquisition). After repeated non-reinforced presentations of the chocolate-associated stimulus, eating expectancies and desires decrease again (extinction). It is commonly assumed that eating desires in daily life are acquired and extinguished in a similar manner, but to date, this has not been empirically tested...
May 6, 2017: Appetite
https://www.readbyqxmd.com/read/28487244/defining-food-literacy-a-scoping-review
#17
Emily Truman, Dan Lane, Charlene Elliott
Food literacy is an emerging term that is broadly applied in public health, education, and industry but with little consensus about its meaning. In general, it refers to food skills and knowledge, although its core components vary from initiative to initiative. In light of its ubiquitous use-but varying definitions-this article establishes the scope of food literacy research by identifying all articles that define 'food literacy', analysing its key conceptualizations, and reporting outcomes/measures of this concept...
May 6, 2017: Appetite
https://www.readbyqxmd.com/read/28483584/changes-in-diet-from-age-10-to-14-years-and-prospective-associations-with-school-lunch-choice
#18
Eleanor M Winpenny, Kirsten L Corder, Andy Jones, Gina L Ambrosini, Martin White, Esther M F van Sluijs
BACKGROUND: There is limited evidence on how diet changes over the transition from primary to secondary school. In this study we investigated changes in diet from age 10 (2007) to age 14 years (2011) and the contribution of school-time consumption and school lunch choice to such changes. METHODS: The 351 participants with dietary data (4 day food record) available at baseline (age 10 years) and follow-up (age 14 years) were included. Multi-level regression models were fitted for absolute or change in food and nutrient intake, cross-classified by primary and secondary school attended as appropriate, with adjustment for covariates and mis-reporting...
May 5, 2017: Appetite
https://www.readbyqxmd.com/read/28483583/lack-of-negative-autocorrelations-of-daily-food-intake-on-successive-days-challenges-the-concept-of-the-regulation-of-body-weight-in-humans
#19
David A Levitsky, Ji Eun Raea Limb, Lua Wilkinson, Anna Sewall, Yingyi Zhong, Ammar Olabi, Jean Hunter
According to most theories, the amount of food consumed on one day should be negatively related to intake on subsequent days. Several studies have observed such a negative correlation between the amount consumed on one day and the amount consumed two to four days later. The present study attempted to replicate this observation by re-examining data from a previous study where all food ingested over a 30-day observation period was measured. Nine male and seven female participants received a vegan diet prepared, dispensed, and measured in a metabolic unit...
May 5, 2017: Appetite
https://www.readbyqxmd.com/read/28479408/the-impact-of-front-of-pack-marketing-attributes-versus-nutrition-and-health-information-on-parents-food-choices
#20
Catherine Georgina Russell, Paul F Burke, David S Waller, Edward Wei
Front-of-pack attributes have the potential to affect parents' food choices on behalf of their children and form one avenue through which strategies to address the obesogenic environment can be developed. Previous work has focused on the isolated effects of nutrition and health information (e.g. labeling systems, health claims), and how parents trade off this information against co-occurring marketing features (e.g. product imagery, cartoons) is unclear. A Discrete Choice Experiment was utilized to understand how front-of-pack nutrition, health and marketing attributes, as well as pricing, influenced parents' choices of cereal for their child...
May 4, 2017: Appetite
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