Food Pictures Research Articles

Recalling a recent meal reduces desire and prospective intake measures for pictures of palatable food

AbstractRecalling what was eaten at a meal today, relative to yesterday, reduces subsequent food intake. We explored one cause of this effect by examining how this memory manipulation affects food specific (desire/how much you would eat) and general (hunger) motivation to eat. Participants rated hunger before random assignment to either recall their last meal (experimental) or lunch yesterday (control). They then judged specific motivation to eat a set of palatable foods (as pictures), followed by hunger ratings and a measure of dietary restraint. Specific motivation to eat was significantly lower in the experimental group, even though hunger ratings increased following exposure to food images in both groups. Dietary restraint was negatively correlated with specific motivation to eat in controls, but not in the experimental group, and these two relationships significantly differed. We suggest an explicit cognitive process akin to dietary restraint inhibits specific motivation to eat following last meal recall.

The relationship between tendency to attend to detail, sensory sensitivity, and affective response to food cues – A registered report

Understanding the underlying drivers of food choice remains a challenge and has highlighted the need for measures that capture data over and above that offered by self-reporting tools. Consequently, a growing body of research has set out to interpret facial responses to food cues to offer a greater insight into the emotional responses that may drive food acceptance. However, interpreting facial responses is challenging, as there are numerous factors that may influence affective response to foods, including expectation, context, and individual differences.Existing findings suggest there is a link between autistic traits and sensory sensitivities; research highlights further links between sensory sensitivities and eating behaviour, and autistic traits and eating behaviour, with a body of research focusing on the autistic trait attention to detail (ATD). As such, the current study aimed to examine rapid facial activity in response to foods cues while capturing these individual differences present in the general population.This study found no evidence to suggest facial responses to food pictures were linked with attention to detail or hyper-sensitivity. The findings did support a general link between self-reported pleasantness ratings of viewed foods and activity of facial muscles. Post-hoc analyses suggested scoring on the social skills sub-scale of the Autism Quotient (AQ) was associated with levator activity while viewing pictures low in pleasantness. This study offers a greater understanding of variations, at the individual level, which are associated with affective response to foods, and may help to inform the development of tools that set out to predict food acceptance.

No effect of very brief exposure to masked food pictures on fear of food in anorexia nervosa.

Very brief exposure to masked images of spider stimuli can facilitate approach behaviour towards spiders in fearful subjects. We hypothesized that a similar effect might occur for fear of food in patients with anorexia nervosa (AN), possibly offering a new treatment approach, with advantages over other methods of food exposure. Patients with AN (n=60) were randomly assigned to one of three experimental conditions and received a single session of exposure to either masked and very briefly presented food images, clearly visible food images, or masked non-food images (i.e. household items). Effects of the three exposure conditions on fear of food and food avoidance were examined. Contrary to our expectations, very brief food cue exposure was not superior to the control conditions regarding fear of food and approach behaviour towards food immediately after the intervention and body mass index four weeks later. This finding suggests important differences between fear of food in AN and specific phobias such as fear of spiders. The absence of an effect reveals limitations of the very brief exposure method, which might be better suited for evolutionarily relevant threat stimuli.

Increased early motivational response to food in adolescent anorexia nervosa revealed by magnetoencephalography.

It remains unclear to what extent reduced nutritional intake in anorexia nervosa (AN) is a consequence of a reduced motivational response to food. Although self-reports typically suggest AN patients have a reduced appetitive response, behavioral and neurophysiological measures have revealed evidence for both increased and reduced attentional biases towards food stimuli. The mechanisms influencing food perception in AN, might be clarified using time-sensitive magnetoencephalography (MEG) to differentiate the early (more automatic processing) stages from the late (more controlled) stages. MEG was recorded in 22 partially weight-restored adolescent AN patients and 29 age- and gender-matched healthy control (HC) participants during a rapid serial visual presentation paradigm using 100 high-calorie food, 100 low-calorie food, and 100 non-food pictures. Neural sources of event-related fields were estimated using the L2-Minimum-Norm method and analyzed in early (50-300 ms) and late (350-500 ms) time intervals. AN patients rated high-calorie food as less palatable and reported overall less food craving than HC participants. Nevertheless, in response to food pictures AN patients showed relative increased neural activity in the left occipito-temporal and inferior frontal regions in the early time interval. No group differences occurred in the late time interval. MEG results speak against an overall reduced motivational response to food in AN. Instead, relative increased early food processing in the visual cortex suggests greater motivated attention. A greater appetitive response to food might be an adaptive mechanism in a state of undernourishment. Yet, this relative increased food processing in AN was no longer present later, arguably reflecting rapid downregulation.

Perspective: Big Data and Machine Learning Could Help Advance Nutritional Epidemiology

The field of nutritional epidemiology faces challenges posed by measurement error, diet as a complex exposure, and residual confounding. The objective of this perspective article is to highlight how developments in big data and machine learning can help address these challenges. New methods of collecting 24-h dietary recalls and recording diet could enable larger samples and more repeated measures to increase statistical power and measurement precision. In addition, use of machine learning to automatically classify pictures of food could become a useful complimentary method to help improve precision and validity of dietary measurements. Diet is complex due to thousands of different foods that are consumed in varying proportions, fluctuating quantities over time, and differing combinations. Current dietary pattern methods may not integrate sufficient dietary variation, and most traditional modeling approaches have limited incorporation of interactions and nonlinearity. Machine learning could help better model diet as a complex exposure with nonadditive and nonlinear associations. Last, novel big data sources could help avoid unmeasured confounding by offering more covariates, including both omics and features derived from unstructured data with machine learning methods. These opportunities notwithstanding, application of big data and machine learning must be approached cautiously to ensure quality of dietary measurements, avoid overfitting, and confirm accurate interpretations. Greater use of machine learning and big data would also require substantial investments in training, collaborations, and computing infrastructure. Overall, we propose that judicious application of big data and machine learning in nutrition science could offer new means of dietary measurement, more tools to model the complexity of diet and its relations with diseases, and additional potential ways of addressing confounding.

Development of a Classical Conditioning Task for Humans Examining Phasic Heart Rate Responses to Signaled Appetitive Stimuli: A Pilot Study.

Cardiac responses to appetitive stimuli have been studied as indices of motivational states and attentional processes, the former being associated with cardiac acceleration and latter deceleration. Very few studies have examined heart rate changes in appetitive classical conditioning in humans. The current study describes the development and pilot testing of a classical conditioning task to assess cardiac responses to appetitive stimuli and cues that reliably precede them. Data from 18 adults were examined. They were shown initially neutral visual stimuli (putative CS) on a computer screen followed by pictures of high-caloric food (US). Phasic cardiac deceleration to food images was observed, consistent with an orienting response to motivationally significant stimuli. Similar responses were observed to non-appetitive stimuli when they were preceded by the cue associated with the food images, suggesting that attentional processes were engaged by conditioned stimuli. These autonomic changes provide significant information about classical conditioning effects in humans.

Reaching Out for Food: How Food Incentives Modulate Peripersonal Space Perception.

Two experiments were conducted to determine, first, whether food items influence participants’ estimations of the size of their subjective peripersonal space. It was of particular interest whether this representation is influenced by satiated/hungry states and is differentially affected by valence and calorie content of depicted stimuli. Second, event-related brain potentials (ERPs) were used, in order to obtain information about the time course of the observed effects and how they depend on the spatial location of the food pictures. For that purpose, participants had to decide whether food items shown at various distances along a horizontal plane in front of them, were reachable or not. In Experiment 1, when participants were hungry, they perceived an increase of their peripersonal space modulated by high-calorie items which were experienced as being more reachable than low-calorie items. In Experiment 2, the reachability findings were replicated and early and late components of ERPs showed an attentional enhancement in far space for food items when participants were hungry. These findings suggest that participants’ subjective peripersonal space increased while being hungry, especially for high-calorie contents. Attention also seems to be oriented more strongly to far space items due to their expected incentive-related salience, expanding the subjective representation of peripersonal space.

Instagram Users’ Information Acceptance Process for Food-Content

Taking pictures of food and sharing them on social networking services has now become a general consumer trend. In particular, many companies are interested in Instagram marketing due to the increase in users and word-of-mouth effect generated by using hashtags. Therefore, this paper aims to investigate Instagram users’ food-content acceptance processes by applying the information adoption model. Sample data for this study was collected by an online survey company and a total of 333 valid responses were analyzed. The study found significant relationships between food-content quality—accuracy, relevance, and conciseness—and information usefulness. Among the factors constituting source credibility, source trustworthiness and hashtag scalability were found to have a significant relationship with information usefulness. Information adoption mediated the relationship between information usefulness and continued use of food-content Instagram/information sharing intentions. The theoretical and managerial implications based on these findings can contribute to designing marketing strategies.

Do Food Odors Differently Influence Cerebral Activity Depending on Weight Status? An Electroencephalography Study of Implicit Olfactory Priming Effects on the Processing of Food Pictures

Attentional automatic processes and cerebral activity may differ between individuals with different weight statuses in the presence of food stimuli (e.g. odors, pictures). In the present study, we used an implicit olfactory priming paradigm to test the influence of non-attentively perceived food odors on the cerebral activity underlying the processing of food pictures, in normal-weight, overweight, and obese adults. A pear odor and a pound cake odor were used as primes, respectively priming sweet low-energy-density foods and high-energy-density foods. Event-related potentials were recorded while the participants passively watched pictures of sweet low and high-energy-density foods, under the two priming conditions plus an odorless control condition. The amplitude and latency of several peaks were measured (P100, N100, P200, N400). As a major result, we found that weight status influences the cerebral activity underlying the processing of food cues outside of consciousness, as early as the first detectable P100 peak.

A mothers' perspective on fish and her child's fish consumption in Surakarta, Indonesia.

BACKGROUD/OBJECTIVESUnderstanding the factors associated with fish consumption is necessary to determine strategies to improve the fish consumption particularly those high in omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA). The aim of this study was to analyse the correlation between a mother's perspective on fish and actual fish consumption in their children.SUBJECTS/METHODSTwo hundred thirty-one elementary school children grade 3–6 and their mothers in Surakarta were recruited using multi stage random sampling for this study. Data was collected in July and August 2017. A validated questionnaire consisted of 3 topics including knowledge related to the health benefits and organoleptic properties of fish and cooking technique-related attitudes on fish were used to measure the mother's response to the fish properties. A validated food frequency questionnaire and a food picture book of fish specifically designed for the survey were developed and used to assess fish consumption of the children. A χ2 test was used to analyse the correlation between the mothers' perspective on fish and their children's fish consumption.RESULTSThe median fish consumption in children was 65 g/d with fried non-oily or lean fish, e.g., milkfish (locally called Bandeng) and catfish (locally called Lele) were consumed more than oily fish as well as processed fish products. Of all children, 31% met the fish consumption recommended by the Environmental Protection Agency-Food and Drug Administration 2017. There was no relationship between a mother's knowledge related to health benefits, organoleptic properties and cooking technique-related attitude toward fish and her child's fish consumption.CONCLUSIONSThe fish consumption of children is not influenced by their mother's perspective on fish. Nutrition education strategies are warranted to improve fish consumption and maintain the optimal benefits by consuming fish, including fish high in n-3 LCPUFA.

An Improved YOLOv3 Model for Asian Food Image Recognition and Detection

The detection and recognition of food pictures has become an emerging application field of computer vision. However, due to the small differences between the categories of food pictures and the large differences within the categories, there are problems such as missed inspections and false inspections in the detection and recognition process. Aiming at the existing problems, an improved YOLOv3 model of Asian food detection method is proposed. Firstly, increase the top-down fusion path to form a circular fusion, making full use of shallow and deep features. Secondly, introduce the convolution residual module to replace the ordinary convolution layer to increase the gradient correlation and non-linearity of the network. Thirdly, introduce the CBAM (Convolutional Block Attention Module) attention mechanism to improve the network’s ability to extract effective features. Finally, CIOU (Complete-IoU) loss is used to improve the convergence efficiency of the model. Experimental results show that the proposed improved model achieves better detection results on the Asian food UECFOOD100 data set.

Viewing images of foods evokes taste quality-specific activity in gustatory insular cortex

Previous studies have shown that the conceptual representation of food involves brain regions associated with taste perception. The specificity of this response, however, is unknown. Does viewing pictures of food produce a general, nonspecific response in taste-sensitive regions of the brain? Or is the response specific for how a particular food tastes? Building on recent findings that specific tastes can be decoded from taste-sensitive regions of insular cortex, we asked whether viewing pictures of foods associated with a specific taste (e.g., sweet, salty, and sour) can also be decoded from these same regions, and if so, are the patterns of neural activity elicited by the pictures and their associated tastes similar? Using ultrahigh-resolution functional magnetic resonance imaging at high magnetic field strength (7-Tesla), we were able to decode specific tastes delivered during scanning, as well as the specific taste category associated with food pictures within the dorsal mid-insula, a primary taste responsive region of brain. Thus, merely viewing food pictures triggers an automatic retrieval of specific taste quality information associated with the depicted foods, within gustatory cortex. However, the patterns of activity elicited by pictures and their associated tastes were unrelated, thus suggesting a clear neural distinction between inferred and directly experienced sensory events. These data show how higher-order inferences derived from stimuli in one modality (i.e., vision) can be represented in brain regions typically thought to represent only low-level information about a different modality (i.e., taste).

Face the food: Food plating with facial patterns influences appetite and event-related brain potentials

The presentation of visual food cues (e.g., food plating) can affect our appetite and leads to characteristic changes of early as well as late positivity in the electroencephalogram. The present event-related potential (ERP) study attempted to change ERPs and affective ratings for food pictures by rearranging the components of a depicted meal (conventional presentation) as a smiley or frowny. The images were presented to 68 women (mean age = 24 years), who rated the wanting and liking of the meals. Compared to conventional food plating, smiley and frowny meals elicited enhanced amplitudes of the P200, P300, and late positive potential (LPP) in a large occipito-parietal cluster. Frowny meals were rated as less appetizing than conventional food presentations. The mentioned ERP components are concomitants of face configuration processing (P200), automatic attention/novelty detection (P300), and voluntary attention/assignment of emotional meaning (LPP). Thus, the combination of two affective cues (food, face) in one stimulus changed the activation in motivational circuits of the brain. Also, serving a meal as a frowny could help to regulate appetite.

Nutrition education programme changes food intake and baseball performance in high-school students

Objective: The aim of this study was to examine the effects of nutrition education programme using the Convenient, Attractive, Normative (CAN) framework to facilitate changes in mindset, attitudes and behaviours towards food among high-school male baseball players. Design: Quasi-experimental design. Setting: Two public high schools in Osaka, Japan. Methods: Students in two high schools (mean age ± SD, 16.6 ± .5 years) participated in the study. One school served as an intervention group ( n = 28) and received the CAN nutrition education programme. The other school served as a control group ( n = 22), and students within it did not receive the intervention. Students in the intervention group received three nutrition lecture sessions and face-to-face individual nutritional guidance over a 4 month intervention period. Before and after the intervention, all students were asked to record their food and beverage intake by taking food pictures, recording portion weights and sending these to the project dietitian. They were also asked to develop a dietary behaviour plan for meeting their goals. At the end of the intervention, they were asked about their experiences. Results: Students in the intervention improved their food intake, dietary balance and athletic performance. Bat swing speed was significantly faster following the intervention. Body weight increased without changing lean body mass in both groups. Conclusion: Results suggest that a CAN nutrition education programme may be effective in increasing motivation and promote dietary behaviour change among male adolescent athletes. Future interventions should examine these motivational processes and investigate the factors contributing to well-balanced meals.

Young Cancer on <em>Instagram</em>

Young Cancer on <em>Instagram</em>

A recipe for food promotion: effects of color brightness on food evaluations and behavioral intentions

Purpose Building upon humans’ trichromatic vision systems, dual-process theory and halo effects, this paper aims to examine the effects of red and green color brightness of food pictures on customers’ evaluations and purchase intention of restaurant food. Design/methodology/approach The proposed hypotheses were tested across three experimental designed studies on a total of 575 participants. Multilevel analysis, analysis of variance and multivariate analysis of variance were applied for data analysis. Findings This paper provides empirical evidence of the effects of red brightness and green brightness on customers’ affective and cognitive evaluation of food and purchase intention in Study 1. Study 2 validates the effects of red and green brightness on food evaluation with the presence of nutrition information. Study 3 further elaborates on the halo effects of color brightness on customers’ favorable intentions to patronize a restaurant and willingness to pay for a meal in a controlled lab experiment. Research limitations/implications One main limitation is that this paper focuses on unveiling the role of color brightness and does not consider other picture properties, which opens an avenue for future research. Practical implications This paper includes implications for food promotion and management of customers’ experience via food pictures. Originality/value This paper is one of the first attempts to reveal the effects of red and green brightness of food pictures on customers’ food evaluation and food consumption behavioral intentions.

The effect of perspectives in food pictures on unhealthy food choices

Consumers choose less unhealthy food when seeing pictures of food shot in a top perspective vs. a diner’s eye perspective. These two commonly used perspectives in food pictures respectively show the food vertically downwards, or mimic the viewing point of a person sitting at a table, looking at the food in front of them on the table. Although both perspectives are frequently used in food pictures, consumers are more used to seeing their food from a diner’s eye perspective. We show that lower familiarity with seeing food in top perspective (vs. diner’s eye perspective) decreases product vividness and subsequently lowers consumers’ need for instant gratification. Hence, less unhealthy food is chosen.

Dietary Assessment of Nutrition Status of an Individual on the basis of Weekly Intake

Food observing and nourishing examination assumes a main function in wellbeing related issues, it is getting more basic in our everyday lives. In this paper, a methodology has been introduced to group pictures of food utilizing convolutional neural organizations. In contrast to the conventional counterfeit neural organizations, convolutional neural organizations have the capacity of assessing the score work straightforwardly from picture pixels. In this paper, we apply a convolutional neural organization (CNN) to the assignments of distinguishing and perceiving food pictures. As a result of the wide variety of sorts of food, picture acknowledgment of food things is commonly troublesome. In any case, profound learning has been indicated as of late to be an incredible picture acknowledgment strategy, and CNN is a cutting edge way to deal with profound learning. We applied CNN to the undertakings of food identification and acknowledgment through boundary advancement. Highlights learned by profound Convolutional Neural Networks (CNNs) have been perceived to be more hearty and expressive than hand-made ones

Development of MacroPics: A novel food picture set to dissociate the effects of carbohydrate and fat on eating behaviors

Emerging evidence suggests that fat and carbohydrate interact to potentiate the reward value of food (DiFeliceantonio et al., 2018). The primary goal of the current study was to develop a novel picture set to facilitate research into the effects of macronutrient composition on food choice and eating behavior. Toward this aim, we developed “MacroPics.” In Experiment 1, we photographed 120-kcal portions of 60 snack foods falling into one of the three macronutrient categories: (1) mostly carbohydrate, (2) mostly fat, or (3) a combination of fat and carbohydrate. Sixty-one participants rated the images for liking, familiarity, frequency of consumption, healthiness, estimated energy content (in kcal), and expected satiation. A subset of these images consisting of 36 items was then selected in an iterative process to minimize differences in ratings between the macronutrient categories while simultaneously ensuring similar within-category variability on a number of food characteristics (e.g., energy density, portion size, retail price) and visual properties (e.g., color, complexity, visual area). In Experiment 2, an independent sample of 67 participants rated the pictures of the final 36-item MacroPics. Both experiments reveal similar participant ratings across categories for item liking, familiarity, frequency, healthiness, and estimated energy content. Protein content was higher in the fat compared to the carbohydrate and combination categories, leading to higher ratings of estimated satiety and energy density for fatty foods. Item and macronutrient category characteristics of the final MacroPics set are reported.

Pemanfaatan Kacang Hijau Sebagai Sumber Zat Besi Dalam Upaya Pencegahan Anemia Prakonsepsi

High risk groups experience anemia, namely adolescents, especially young women, this is due to the need for iron absorption peaking at the age of 14-15 years while young men, experiencing peak absorption of iron one or two years later. The main risk factors for iron deficiency anemia are low iron intake, poor absorption of iron, and periods of life when the need for iron is high. Food fortification is the most effective way to prevent iron deficiency. One of the foods that can prevent iron is green beans. Consuming 2 cups of green beans every day means consuming 50% of the daily requirement of iron, 18 mg and can increase hemoglobin levels for 2 weeks. The purpose of this PKM is to provide an alternative picture of food in increasing hemoglobin levels in adolescents. The method used in this PKM is screening anemia through examination of hemoglobin and health education in young women in SMK 1 Tegal City. PKM results show that there is an increase in adolescent knowledge about anemia, the number of adolescent girls experiencing anemia is 35% of the total respondents. Iron is the main nutrient that plays an important role in the synthesis of hemoglobin so that the lack of iron intake obtained from food causes hemoglobin levels to decrease.