Determine Food Preferences Research Articles

Survey of Food Preferences of Postoperative Colorectal Surgery Patients

To determine food preferences of postoperative colorectal surgery patients and their levels of hunger, nausea, and pain.

Alterations of sucrose preference after Roux-en-Y gastric bypass

Roux-en-Y gastric bypass (gastric bypass) patients reportedly have changes in perception and consumption of sweet-tasting foods. This study aimed to further investigate alterations in sweet food intake in rats and sucrose detection in humans after gastric bypass. Wistar rats were randomized to gastric bypass or sham-operations and preference for sucrose (sweet), sodium chloride (salty), citric acid (sour) and quinine hydrochloride (bitter) was assessed with standard two-bottle intake tests (vs. water). Intestinal T1R2 and T1R3 expression and plasma levels of glucagon-like-peptide 1 (GLP-1) and peptide YY (PYY) were measured. Furthermore, obese patients and normal weight controls were tested for sucrose taste detection thresholds pre- and postoperatively. Visual analogue scales measuring hedonic perception were used to determine the sucrose concentration considered by patients and controls as “just about right” pre- and postoperatively. Gastric bypass reduced the sucrose intake relative to water in rats (p<0.001). Preoperative sucrose exposure reduced this effect. Preference or aversion for compounds representative of other taste qualities in naïve rats remained unaffected. Intestinal T1R2 and T1R3 expression was significantly decreased in the alimentary limb while plasma levels of GLP-1 and PYY were elevated after bypass in rats (p=0.01). Bypass patients showed increased taste sensitivity to low sucrose concentrations compared with controls (p<0.05), but both groups considered the same sucrose concentration as “just about right” postoperatively. In conclusion, gastric bypass reduces sucrose intake relative to water in sucrose-naïve rats, but preoperative sucrose experience attenuates this effect. Changes in sucrose taste detection do not predict hedonic taste ratings of sucrose in bypass patients which remain unchanged. Thus, factors other than the unconditional affective value of the taste may also play a role in determining food preferences after gastric bypass.

Beyond pollinator attraction: extra-floral displays deter herbivores in a Mediterranean annual plant

The evolution of several floral traits is thought to be driven by multiple selective agents, including pollinators and herbivores. Similar combinations of selection pressures may have shaped extra-floral traits. The conspicuous purple tufts of leaves (“flags”), which often terminate vertical inflorescences in the Mediterranean annual Salvia viridis, were shown to attract insect pollinators to the flowering patch. Here we test whether they also function as anti-herbivore signals. We determined the aposematic potential of S. viridis flags on three levels: concentrations of anthocyanins, suggested to function as aposematic visual signals, in leaves and flags; spectrometry to estimate whether the color-vision system of two common Mediterranean generalist herbivores (locusts and goats) can discriminate flags from leaves; and choice experiments to determine food preferences of the same herbivores. Anthocyanin concentrations in flags were >10-fold higher than in leaves. Flags exhibited peak reflectance at 450 and 700 nm wavelengths, while leaves reflected maximally at 550 nm. According to the Vorobyev-Osorio color vision model, these differences in color reflection are likely to allow visual discrimination by herbivores. Goats preferred feeding on clipped inflorescences over control inflorescences. Locusts preferred leaves over flags. To test whether this was due to deterrence from the flags’ coloration, we also offered them choice between leaves and a rare, white morph, of the flags. The locusts chose both equally immediately after presentation, but leaves attracted more individuals after 5 min of feeding. The locusts also preferred green cabbage over anthocyanin-rich red cabbage. These results support the function of colorful extra-floral displays as warning signals.

Conditioning unfamiliar and familiar flavours to specific positive emotions

Emotions play an important role in determining food preferences and liking. We often speak of food as something that evokes emotions, such as comfort food. In two studies we investigated whether novel and familiar flavoured drinks could be conditioned to evoke specific positive emotions and whether this had a subsequent effect on liking of the drinks. In the first study, 167 participants consumed one of two novel flavoured drinks (one initially highly liked, one initially medium liked) for five consecutive days while watching film clips evoking either joy, contentment or no emotion in a between subjects design. On the test day, we measured whether the emotions from the film clips were transferred to the drink, i.e. that the drink (which has no active ingredients) on its own induced a joyful/activating or contented/relaxed response. Behavioural measures showed that the conditioned drinks successfully induced the distinct positive emotions. Further, the emotional associations impacted on the liking of the drink. Liking scores for identical stimuli were different based on which emotion the drinks were associated with. In the second study with 139 participants, the same paradigm was used with familiar flavours. No emotional conditioning effects were found. These results suggest that it is possible to induce specific positive emotions by flavour conditioning in the absence of active ingredients for novel but not for familiar flavours, confirming that existing associations cannot be easily erased by new conditioning.

Ghrelin Is Produced in Taste Cells and Ghrelin Receptor Null Mice Show Reduced Taste Responsivity to Salty (NaCl) and Sour (Citric Acid) Tastants

BackgroundThe gustatory system plays a critical role in determining food preferences, food intake and energy balance. The exact mechanisms that fine tune taste sensitivity are currently poorly defined, but it is clear that numerous factors such as efferent input and specific signal transduction cascades are involved.Methodology/Principal FindingsUsing immunohistochemical analyses, we show that ghrelin, a hormone classically considered to be an appetite-regulating hormone, is present within the taste buds of the tongue. Prepro-ghrelin, prohormone convertase 1/3 (PC 1/3), ghrelin, its cognate receptor (GHSR), and ghrelin-O-acyltransferase (GOAT , the enzyme that activates ghrelin) are expressed in Type I, II, III and IV taste cells of mouse taste buds. In addition, ghrelin and GHSR co-localize in the same taste cells, suggesting that ghrelin works in an autocrine manner in taste cells. To determine a role for ghrelin in modifying taste perception, we performed taste behavioral tests using GHSR null mice. GHSR null mice exhibited significantly reduced taste responsivity to sour (citric acid) and salty (sodium chloride) tastants.Conclusions/SignificanceThese findings suggest that ghrelin plays a local modulatory role in determining taste bud signaling and function and could be a novel mechanism for the modulation of salty and sour taste responsivity.

Preference or fat? Revisiting opioid effects on food intake

It is well established that opioid signaling in the central nervous system constitutes a powerful stimulus for food intake. The role of opioids in determining food preference, however, is less well defined. Opioids have been proposed to promote intake of preferred foods, or, alternatively, to preferentially increase consumption of fat. In the present manuscript, I comprehensively review results from previous studies investigating this issue. Data from these studies suggests a mechanism for opioid action that may reconcile the previously proposed hypotheses: opioid effects on food intake do appear to be largely specific for fat consumption, but individual animals' sensitivity to this effect may be dependent on baseline food preferences. In addition, I highlight the possibility that the selectivity of endogenous opioid effects may importantly differ from that of exogenous agonists in the degree to which baseline preferences, rather than macronutrient intake, are altered. The paper represents an invited review by a symposium, award winner or keynote speaker at the Society for the Study of Ingestive Behavior [SSIB] Annual Meeting in Portland, July 2009.

Transmission of food preference does not require socially relevant cues in a mouse strain with low sociability

The social transmission of food preference task (STFP) is based on the principle that dietary information can be communicated between rodents during social interaction (Galef and Kennett, 1987). Briefly, a demonstrator mouse consumes a novel flavor, and then freely interacts with an observer mouse. The observer mouse is now “socially cued” toward that flavor, and will prefer it in a choice paradigm over another novel “un-cued” flavor. Socially relevant cues are required for this transmission of food preference in adult rats (Galef and Kennet, 1987) and C57BL/6J mice (Ryan et al., 2008). This evidence indicates that the STFP task is an appropriate measure of social communication in rodents. Since impaired communication is a diagnostic criterion for autism (DSMIV), several studies have utilized this protocol to investigate autistic-like behavior in mice (Boylan et al., 2007; McFarlane et al., 2008; Ryan et al., 2010). We performed the STFP task, as previously described (McFarlane et al., 2008), to evaluate social communication in mice with a mixed C57BL/6J 129S3/SvImJ background (B6129S3) (Zaccaria et al., 2010). This mouse strain exhibits low social approach and lack of preference for social novelty (Zaccaria et al., 2010). Therefore, it was surprising that B6129S3 mice consumed significantly more cued than non-cued food (t38 = 2.41, p < 0.05 – Figure ​Figure1A).1A). According to McFarlane et al. (2008), this indicates intact social communication, which is difficult to reconcile with strain-specific low sociability. Figure 1 Food consumption during the STFP and NSTFP tasks. (A) In both tasks, B6129S3 mice consumed significantly more cued food than non-cued food (*p < 0.05). (B) To control for differences in total food intake, the ratio of cued food ... Our findings could be explained if transmission of preference was in response to olfactory cues alone, and did not require the social component of the task. We tested this hypothesis by performing a non-social transmission of food preference (NSTFP) task, which removed socially relevant cues (Zaccaria et al., 2010). The STFP protocol was modified by substituting a novel-scented object (interlocking blocks) for the novel-scented mouse. In this NSTFP task, B6129S3 mice ate significantly more cued than non-cued food (t28 = 2.12, p 60% in both tasks (Figure ​(Figure1B,1B, Zaccaria et al., 2010), demonstrating that mice developed preference for the cued food both with and without socially relevant cues. These results indicate that social interaction is not necessary for transmission of food preference in this background strain, contradicting findings from the more social C57BL/6J mouse strain (Ryan et al., 2008). This discrepancy is likely due to differences in strain-specific levels of sociability. These findings highlight the importance of isolating the effects of olfactory vs. social cues when evaluating transmission of food preference. To confirm that transmission requires social communication, the NSTFP task should be performed as a control when evaluating positive results from the STFP task. This appears to be critical in strains with low sociability. These findings also reveal a previously undescribed abnormality in social communication among mice. The STFP task can only evaluate whether transmission of food preference occurs in a social setting – not whether social cues are actually required. By performing the NSTFP task, we also evaluated whether the presence of a novel food in a non-social setting can lead to similar transmission. We found that our low-sociability mice do not distinguish between social and non-social cues for determining food preference. In a natural habitat, this NSTFP could be severely maladaptive. To learn what foods are safe to eat, rodents rely heavily on communication of dietary information through social contact (Valsecchi et al., 1996). In this context, choosing food based on non-social cues (i.e., presence of a food on an inanimate object) could place a rodent's survival at risk. By this logic, we propose that lack of discrimination between social and non-social cues for transmission of food preference is a novel example of impaired communication in mice.

Colorectal Surgery Patients Prefer Simple Solid Foods to Clear Fluids as the First Postoperative Meal

Randomized controlled trials have established that there is no benefit to withholding oral food and fluids from colorectal surgery patients postoperatively. The aim of this survey was to determine food preferences for the first postoperative meal and compare these with a traditional clear-fluid diet. One hundred forty-five elective colorectal surgery patients were surveyed about their preferences for 35 common foods within 72 hours of surgery and their levels of nausea, hunger, and pain. Preferences were examined by postoperative day (one vs. two) and levels of nausea, hunger, and pain. The survey showed that patients significantly preferred solid foods as early as the first postoperative day and their preferences had little congruency with the traditional clear-fluid diet. Foods highest in preference, such as eggs, regular broth soup (e.g., chicken noodle soup), toast, and potatoes, were significantly more preferred than common clear-fluid diet items such as gelatin, clear broth, and carbonated beverages (P < 0.01). Oral supplements were preferred by only 44%. Patients reported low levels of nausea, hunger, and pain. Postoperative colorectal surgery patients prefer to receive simple solid foods rather than a clear-fluid diet as their first postoperative meal.

Dopaminergic control of food choice: Contrasting effects of SKF 38393 and quinpirole on high-palatability food preference in the rat

The aim of the present study was to determine the behavioural effects of the selective dopamine D1 receptor agonist, SKF 38393, and of the selective dopamine D2/D3 receptor agonist, quinpirole, on the feeding performance of food-deprived rats in a model of food-preference behaviour. The animals were familiarised with a choice between a high-palatability, high-fat, high-sugar food (chocolate biscuits/cookies) and their regular maintenance diet. Following administration of either SKF 38393 (1.0–10.0 mg/kg, s.c.) or quinpirole (0.03–0.3 mg/kg, s.c.), the animals were observed throughout a 15-min test period, and their feeding behaviour was carefully monitored. Other behavioural categories were also observed. The resulting data were subject to a microstructural analysis to determine the loci of the behavioural effects. The results indicated that SKF 38393 and quinpirole had contrasting effects on the preference for the high-palatability chocolate food. SKF 38393 enhanced the preference, whereas quinpirole eliminated it. These data reinforce the view that forebrain dopamine mechanisms are closely involved in responses to high-palatability energy-dense food constituents, including chocolate. The data also indicate that pharmacological characterization is important, such that dopamine receptor subtypes appear to mediate contrasting effects on food preference for a high-fat, high-sugar food. Hence, brain dopamine appears to be involved in potentially complex ways in determining food preferences, and this may carry implications in the growing evidence for a link between brain dopamine and human obesity.

Food Preferences of Captive Gray Short-tailed Opossums (Monodelphis domestica)

The gray short-tailed opossum has been a subject in behavioral and biomedical studies for the last quarter century, but researchers know little about its preferred diet. The authors describe a study designed to determine food preferences of this species for the purpose of identifying suitable rewards to be used in behavioral studies.

Comparison of the cognitive palatability assessment protocol and the two-pan test for use in assessing palatability of two similar foods in dogs

To compare preferences of dogs for 2 similar foods by use of 2 distinct methods (the cognitive palatability assessment protocol [CPAP] and the 2-pan test). 13 Beagles. 6 dogs were trained in a 3-choice object-discrimination-learning task in which their nonpreferred objects were associated with a reward of a lamb-based or chicken-based food. The number of choices for each object was used to determine food preferences. Preference of the same foods was also assessed by use of a 2-pan test in which all 13 dogs were provided the 2 foods in identical bowls. The amount of each food consumed in 10 minutes was used to determine food preference. All dogs had a noticeable preference for the chicken-based food during the CPAP. Once established, preferences remained consistent and were not affected by satiety. The 2-pan test identified a preference for the chicken-based food in dogs with previous exposure to the food but only a weak and nonsignificant preference for the same food in dogs without previous exposure. Food preferences in the 2-pan test varied considerably. Total food consumption and the ability to detect a preference were reduced when dogs were fed prior to testing. The CPAP provides a reliable measure of food preference that requires few test subjects. The 2-pan test reveals similar preferences but with variability in data that requires larger numbers of subjects and is susceptible to effects from prior exposure and feeding of the test foods to the subjects.

Food Preferences, Dieting Behaviors, and Body Image Perceptions of Elite Figure Skaters

The objectives of this study were to determine food preferences, body image perceptions, dieting behaviors, and nutrient intakes of elite male and female figure skaters. Male (n = 23) and female (n = 26) figure skaters completed a food preference checklist, a questionnaire examining their demographics, dieting behaviors and body image perceptions, and 3-d food records. Male skaters had a higher preference (score > or = 6) for grains, fruit, meat, dairy, fats, and sweets. Female skaters had higher preference for grains and fruits. Of the female skaters, 30% considered themselves overweight and indicated a preference for a thinner body contour. Both male and female skaters expressed a preference for leaner body contours for members of the opposite gender. Total energy intake, total fat (females) and dietary fiber were below the dietary recommendations. Vitamin E, vitamin D, folate (females), pantothenic acid (females), calcium (females), magnesium, potassium, and phosphorus (females) were less than two-thirds of the dietary recommendations. Macronutrient intake of male skaters was associated with preferences for the grain group, although no association was observed among female skaters. Results suggest that these behaviors and attitudes need to be assessed and addressed among figure skaters, given their impact on dietary intakes and overall well-being.

Preferences towards novel foods in Cebus apella: the role of nutrients and social influences

Information on the process of preference acquisition towards novel foods in nonhuman primates is lacking. This study aims to assess (1) whether nutrient and energy contents affect preferences towards novel foods encountered repeatedly by individuals when alone, (2) whether these preferences change after additional encounters with the novel foods, and (3) if the change is sensitive to social influences. We presented seven novel foods to 26 socially housed tufted capuchins. In Phase 1, each subject was presented individually with the 21 possible binary combinations of the seven novel foods. Afterwards, during treatment, 13 subjects received the novel foods ad libitum with their group members (social condition) and 13 subjects received the foods individually (individual condition); subjects assigned to the individual and social conditions had shown similar food preferences in Phase 1. Finally, in Phase 2, each subject was presented again with 21 binary choices between each of the novel foods. In Phases 1 and 2, the number of times each food was chosen differed among foods. In Phase 1, food preference correlated positively with glucose and fructose and negatively with total fiber content. In Phase 2, irrespective of social or individual prior experience in the treatment condition, food preference changed and became correlated with total energy content. Our results broaden the findings already available for familiar foods by demonstrating that individual experience based on the feedback obtained from novel foods guides the establishment of preferences towards them. Moreover, individual experience is sufficient to determine food preferences similar to those individuals may acquire when together with group members eating the same foods.

Food Preferences of Men and Women by Sensory Evaluation Versus Questionnaire

The purpose of the study was to determine food preferences of men and women by sensory evaluation versus questionnaire. Men and women university students (N = 110, mean age = 21.5 ± 2.5 years) used a questionnaire containing 54 foods to rate on a 9‐point hedonic scale and to indicate frequency of consumption. Two weeks later, they tasted 12 of the foods and rated them on a 9‐point hedonic scale. Preferences for most (69%) foods did not differ (p &gt; .05) for men and women, although preferences for most of the other foods were greater (p &lt; .05) for women. Preference and frequency of consumption were positively related (p &lt; .05). Preferences for one half of the foods were the same (p &gt;.05) for sensory evaluation and questionnaire, although preferences for most of the other foods were less (p &lt; .05) for sensory evaluation.

Food Preference Survey for School Food Service Directors to Assist in Menu Development

LEARNING OUTCOME: To examine perceived preferences of school food service directors to determine school children's food preferences to develop an assisted nu-menu. In response to the United States Department of Agriculture's (USDA) Healthy School Meals Initiative the state of Connecticut is developing an Assisted Nu-Menu, i.e. a statewide menu cycle which reflects the state's school children's preferences and die new federal regulations. In order to accomplish this, a six page survey was developed to determine food preferences as perceived by school food service directors. One hundred forty eight surveys were mailed to public school food service directors. There was a 53% return after the first mailing and a 70% return following a second mailing. To accurately assess consumption as is indicated in the new USDA regulations for Nu-Menus, it is necessary to determine a “state” milk. This would be computed by measuring consumption of milk by school children in the state. Results indicated that milk consumption is as follows: 60% chocolate milk, 20% whole milk, 7% two percent milk, 5% one percent milk, 7% skim milk, and 1% other. The same principle is used for fruit juices. Preferences were also calculated for fruits, vegetables, and miscellaneous food items. Recipe sources were identified for entree items so that when writing the cycle menu appropriate food specifications would be provided. From the original survey a second survey was developed with the most popular entrees. This survey was distributed to fourth and seventh grade children to gain input in assessing their reactions to these entrees. The completed cycle menu will reflect input from both directors and students.

Taste preferences and food intake.

Sensory responses to the taste, smell, and texture of foods help determine food preferences and eating habits. However, sensory responses alone do not predict food consumption. The view that a "sweet tooth" leads to obesity through excess sugar consumption is overly narrow. In reality, there are multiple links between taste perceptions, taste preferences, food preferences, and food choices and the amount of food consumed. Taste responses are influenced by a range of genetic, physiological, and metabolic variables. The impact of taste factors on food intake further depends on sex and age and is modulated by obesity, eating disorders, and other pathologies of eating behavior. Food preferences and food choices of populations are further linked to attitudinal, social, and--probably most important--economic variables such as income. Nutrition education and intervention strategies aimed at improving population diets ought to consider sensory pleasure response to foods, in addition to a wide range of demographic and sociocultural variables.

CHRONIC DEMENTIA Challenges in Feeding a Patient

1. For the SDAT/MID patient, the nurse must determine food preferences and ability to eat, meet nutritional needs, and have a basic understanding of what techniques might assist professional and family caregivers with appropriate feeding techniques. 2. Ensuring adequate nutrition requires a multidisciplinary approach. Nurses must collaborate with dietitians and other health care professionals regarding food selection, feeding techniques, and environmental management that maximize nutritional outcomes. 3. There is a need for continuing research into nutritional needs and dietary interventions for dementia patients in all stages of illness and in all settings.

Feeding history—a factor in determining food preference in slugs

Feeding history—a factor in determining food preference in slugs

The role of phenolic compounds and nutrients in determining food preference in greater snow geese.

We tested Buchsbaum's hypothesis that food palatability in geese is determined by a hierarchy of feeding cues among which deterrent secondary metabolites (mostly phenols) have a primary role (Buchsbaum et al. 1984). In preference tests, greater snow goose feeding was slightly depressed when grass was sprayed with ferulic acid but not when grass was sprayed with p-coumaric and tannic acids. Extracts of Timothy grass, red clover or alfalfa sprayed on grass also failed to depress goose feeding. In a multifactor experiment, phenol and protein content and height of grass were manipulated simultaneously. When ferulic acid was sprayed, protein and phenol content interacted in determining goose feeding preferences; protein content had no effect in the absence of phenol but did have an effect when phenol was added. When tannic acid was used in a similar experiment, results were inconclusive because of a significant and complex interaction between protein content and height of grass. Our results generally failed to support Buchsbaum's hypothesis that phenol content of plants has a primary role in determining food preference in geese. Protein content of plants seemed to be a more important factor.

Swallowing Problems in Patients With Head and Neck Cancer:

The restoration of swallowing skills in head and neck cancer surgery patients demands a two-pronged approach: thorough and systematic evaluation and simple, fundamental treatments. Therapists should begin with an assessment of their own biases and their knowledge of head and neck cancer and its surgeries. The patients themselves should be evaluated presurgically-to determine food preferences, other medical conditions, nutritional status, and current swallowing abilities, and postsurgically-to assess facial symmetry, oral mobility and strength, saliva management, aspiration risk, and altered swallowing skills. Treatment approaches should generally be basic, stressing oral exercises, positioning techniques, the use of feeding aids, and teaching the supraglottic swallow. Attention to special considerations, like problems with cuffed tracheostomies and the controversies over using variable food consistencies, will refine the treatment.