Taste Preferences Research Articles

Children’s Diets and Planetary Health: A Study in Wroclaw, Poland, and Sydney, Australia

Meals served to children should not only satisfy hunger and taste preferences but also be nutritionally adequate. Nutrition in early childhood is critical, as children spend a significant portion of their day in kindergarten or preschool, making these settings key contributors to their overall dietary intake. With the rising prevalence of nutrition-related health conditions among children, early interventions are essential for developing and establishing lifelong healthy eating habits. This study assessed the nutritional value and quality of children’s diets in two distinct settings: kindergartens in Wroclaw, Poland, and preschools in Sydney, Australia, evaluating their alignment with the planetary health diet. The research analysed 10-day menu cycles from five kindergartens in Wroclaw and the contents of lunchboxes from five preschools in Sydney’s Upper North Shore area. A total of 100 menus were reviewed in Poland, while 100 children’s lunchboxes were assessed in Australia. Different analytical methods were employed: the Diet 6D software program for the Polish menus and the Food Consumption Score for the Australian lunchboxes. Both methods revealed dietary imbalances, such as excessive intake of protein, vitamin A, salt, and sugar, alongside deficiencies in calcium, vitamin C, and vitamin D. The study concluded that children’s diets should adhere to nutritional guidelines, meeting both Polish and Australian standards, and align with the principles of the planetary health diet. To achieve this, nutritional education is essential for kindergarten staff in Poland, while targeted educational interventions are needed for parents and children in both Poland and Australia, promoting health and environmental sustainability through better nutrition.

Knowledge, attitudes, and practices of oil and salt intake and related influencing factors in Southwestern China

ObjectsExcessive oil and salt consumption is a public health issue, notably in China where intakes surpass WHO guidelines. The present study aims to examine the knowledge, attitudes, and practices of Southwestern China residents regarding oil and salt and explore the influencing factors.MethodsThis study used convenience sampling to collect data from 7,367 participants aged 18–75 in the Sichuan, Chongqing, Yunnan, and Guizhou regions of China via on-site face-to-face surveys. Descriptive statistics and generalized linear models were used to analyses knowledge, attitudes, and practices about oil and salt intake and their influencing factors among residents of Southwestern China.ResultsIn Southwestern China, residents of Guizhou Province exhibited poor KAP regarding oil and salt. There were urban–rural differences in Yunnan, Sichuan, and Chongqing, and residents living in towns and cities were the favored factors for KAP scores. Groups engaged in self-employment/sales and freelance were risk factors for KAP score. Individuals with higher education was a favorable factor for KAP score. In Yunnan, Sichuan, and Chongqing groups with preference of salty tastes were favorable factors in KAP score. Diabetic patients were more likely to score low on oil and salt-related KAP performance.ConclusionIn Southwestern China, residents of Guizhou Province displayed poor results in their KAP regarding oil and salt. The region of the province, ethnicity, urban and rural residence, education, taste preference, and prevalence of chronic diseases were the influencing factors of oil and salt-related KAP scores.

Social Enrichment Improves Affective State and Foraging Behavior Compared to Physical Enrichment, While Maintaining Growth Performance in Broiler Chickens

Environmental enrichment is key for improving the broiler welfare in intensive production systems. This study lasted for 43 days and evaluated the effects of physical and social enrichment on broiler welfare. A total of 96 one-day-old male broilers were divided into two treatments: control treatment, provided with physical enrichment (n = 48) including perches, platforms, and straw bales; and social treatment (n = 48), involving regular positive interactions with a human. The behavioral repertoire, footpad health, taste preferences for sweet and umami compounds, affective states (through tonic immobility and attention bias tests), and growth performance were evaluated. No effects were found for feeding, drinking, locomotion, lying, or standing behaviors, although differences were observed at specific time points: the Social group had more feeding time on day 21 (p = 0.046), while physical treatment showed reductions on days 28 and 35 (p < 0.001). The Social group showed increased drinking on day 42 (p < 0.001), reduced locomotion (p = 0.022), and increased lying (p = 0.046) on day 42. Foraging was higher in the Social group (p = 0.027), but preening showed no differences. Footpad lesions showed no significant differences. The Control group preferred sucrose 100 mM (p = 0.022), but no preference for MSG 300 mM was observed. With regard to tonic immobility, the Control group showed a tendency towards larger durations (p = 0.078), indicating a potential increase in fearfulness. In the attention bias test, although the freezing behavior increased, the latency to begin feeding was shorter in the Social group (p < 0.001), suggesting an improved affective state. Lastly, no significant differences were observed for any of the growth parameters, including average daily feed intake, average daily gain, feed conversion ratio, or final body weight, indicating that the Social group maintained productivity. This approach provides a practical solution for improving the quality of life for broilers in intensive systems.

Physical Characteristics, Moisture Content and Organoleptic Properties of Afkir Laying Hen Meat with Different Marination Durations in Pineapple Crown Extract

Afkir laying hen meat has a tough texture, making it less desirable to consumers. Pineapple crown extract is known to improve the texture of spent laying hen meat due to its bromelain enzyme content. This study aims to determine the effect of marination duration using pineapple crown extract on the pH, cooking loss, water content, water holding capacity, texture, and organoleptic value of spent laying hen meat. The study was conducted using a Completely Randomized Design with 4 treatments (different marination times of 0, 2, 4, and 6 hours) and 5 replications. The parameters observed in this study included pH, cooking loss, water content, water holding capacity, texture, and organoleptic values. Test data were analyzed statistically using Analysis of Variance with a 5% significance level, and if significant effects were found, the analysis was followed by Duncan’s Multiple Range Test. Organoleptic test data were analyzed with the Kruskal-Wallis method, and if there were significant effects, further analysis was conducted using the Mann-Whitney test. The results showed a significant effect (P<0.05) of marination time using pineapple crown extract on the pH, water content, and organoleptic parameters, including taste, texture, color, and overall preference, with no significant effect (P>0.05) on cooking loss, water holding capacity, or the aroma attribute in the organoleptic test. Marination time also decreased the toughness of afkir laying hen meat texture, as analyzed descriptively. Marination for 2-6 hours decreased pH and water content, tenderized the texture, and improved meat preference. Keywords: Afkir laying hen; bromelain; tenderness; pineapple crown; marination

Efficacy of administering a sugar-free flavor before dental injections on pain perception in children: A split-mouth randomized crossover clinical trial.

Sweet taste administration before dental injections helps to control associated pain in children. To evaluate the efficacy of using a sugar-free flavor on pain perception during dental injections. Children (n = 84) aged 4-9 (mean 6.71 ± 1.55) years who required buccal infiltration bilaterally participated in this split-mouth randomized crossover study. On the test side (flavor visit), infiltration injections were applied after receiving a sugar-free flavor. On the control side (no flavor visit), sterile water was administered. Demographic characteristics, body mass index (BMI), and sweet taste preference (STP) were recorded. Pain perception during injection was measured using heart rate (HR), sound, eyes, and motor (SEM) scale, and Wong-Baker Faces pain scale (WBFPS). Most children had healthy weight (72.6%) and equal STP (32.1%). In the test side, mean HR during injection, HR differences before and during injection, and SEM scores were significantly lower (p < .001, for all). There was no significant difference in the WBFPS between both visits. Flavor had a significant effect on pain reduction (p = .001 for HR, p = .000 for SEM), whereas age, gender, BMI, STP, and treatment side did not. Treatment sequence had a significant effect on total SEM scores (p = .021); children who received the flavor during their first visit had lower SEM scores. Using a sugar-free flavor before dental injections helps in reducing associated pain in children.

Liking for Sweet Taste, Sweet Food Intakes, and Sugar Intakes

Background/Objectives: Sweet taste preferences are currently targeted to aid with reducing free sugar intakes, but associations between sweet taste liking, sweet food intakes, and sugar intakes are not well established. Methods: UK consumers (n = 179) who were consuming &gt;5% of total energy intakes from free sugars provided several laboratory measures of sweet taste liking, laboratory test meal measures of sweet food choice and sugar intakes, and 3-day food diary measures of free-living free sugar and total sugar intakes. Liking measures included liking for a 1 M sucrose solution, and pleasantness, desire to eat, and sweet taste intensity ratings for seven foods of a range of sweet taste intensities in a taste test. Results: Wide individual differences in sweet taste liking, in liking for a high sweet taste intensity, and in the relationships between sweet taste intensity and sweet taste liking were found. The majority of participants confirmed high liking and increasing liking for increasingly sweet tastes, but differing patterns of responses were also found. Higher liking for sweet foods was associated with increased sweet food selection and consumption at the test meal, and to some degree with free sugar and total sugar consumption in this restricted scenario. However, we found no associations between sweet taste liking, regardless of measure, and either free-living free sugar or total sugar intakes. Conclusions: These findings cast doubt on assumptions that sweet taste preferences are high for all and that these high sweet taste preferences drive high free sugar intakes.

Pengolahan Katsu Semur Jengkol (Archidendron Pauciflorum) pada Kedai Bikin Nagih

The research conducted on Katsu Semur Jengkol aims to add a new menu variation for burgers at Kedai Bikin Nagih. Generally, Jengkol is only prepared as Balado Jengkol, Rendang Jengkol, and Semur Jengkol. This study aims to assess the preference level of the panelists based on five attributes: appearance, color, texture, aroma, and taste, as well as recipe standards and business analysis. The method used in this research is research and development, involving a series of experiments and developments using hedonic scale scoring tests with 25 panelists. The summary results of the main taste preference test regarding the appearance, color, texture, aroma, and taste of Katsu Semur Jengkol show that 76.6% of the panelists liked it very much, while 22.4% liked it. Based on the research conducted, the standard recipe includes 300g of jengkol, 100g of chicken, 1 egg, 20g of flour, 20g of breadcrumbs, 5g of flavoring, 2g of salt, 30g of onion, 5g of green onion, 2g of pepper, 1ml of jengkol essence, 14g of red onion, 7g of garlic, 5g of candlenut, 8g of red chili, 0.2mg of nutmeg, 5g of flavoring, 6g of sugar, 15g of sweet soy sauce, 2g of salt, 100ml of water, 100g of flour, and 150g of breadcrumbs. The business analysis calculations indicate a cost price of Rp.1,176, a selling price of Rp.4,000, and a food cost of 30.59%. The break-even point is reached with sales of 600 pieces, and a profit of Rp.5,000,000 per month can be achieved with sales of 2,600 pieces. It is recommended that future researchers focus on innovation, especially in the culinary field, by utilizing other raw materials available in our surroundings.

Alterations in taste preferences one year following sleeve gastrectomy, Roux-en-Y gastric bypass, and one anastomosis gastric bypass: a cross-sectional study

The influence of metabolic and bariatric surgery (MBS) on taste preferences and the pleasurable aspects of appetite may be mediated through its effects on gut hormones, potentially affecting weight loss results. Research indicates that the nature of the MBS performed significantly impacts food cravings in the year following the procedure, with no clear relationship to psychological factors or pre-surgery eating behaviors. During the period from August 2021 to August 2022, a group of adult patients with a body mass index (BMI) of 40 kg/m2 or above, or 35 kg/m2 or above with obesity-related medical complications, underwent Roux-en-Y gastric bypass (RYGB), one-anastomosis gastric bypass (OAGB), or sleeve gastrectomy (SG) at a tertiary academic center focused on MBS. This research included 294 patients who completed the Taste Desire and Enjoyment Change Questionnaire (TDECQ) one year after their surgical procedures, which were primary RYGB, OAGB, or SG. Most participants noted changes in their taste perception, cravings, and enjoyment of flavors after undergoing SG, RYGB, and OAGB. The study’s findings suggest that the type of MBS significantly affects taste preferences. Additionally, RYGB and OAGB were associated with a more substantial decrease in the craving for sweet and fatty flavors relative to SG.

Longitudinal Analysis of Sweet Taste Preference Through Genetic and Phenotypic Data Integration

Understanding the genetic basis of sweet taste preference is crucial for potential implications in diet-related health outcomes, such as obesity. This study identified genes and single nucleotide polymorphisms (SNPs) associated with sweet taste preferences over time. Data from the American Nurses’ Health Study (NHS1) and Health Professionals Follow-up Study (HPFS) cohorts were analyzed. Using tools like PLINK and METAL for genetic associations and FUMA for functional annotation, the study identified eight SNPs associated with sweet taste preferences. Notably, rs80115239 and rs12878143 were identified as key determinants of the highest and lowest associations with sweet taste preferences, respectively. Individuals with the rs80115239 (AA) genotype displayed a higher preference for sweet tastes, including chocolate and cake, but a lower preference for physical activity, fruits, and vegetables, particularly in females from the NHS1 cohort, linking this genotype to a higher obesity risk. Conversely, those with the rs12878143 (CC) genotype preferred fruits, vegetables, coffee, and tea, with a lower preference for sweetened beverages, but the correlation with obesity risk was less clear due to inconsistent data. In conclusion, these findings highlight the genetic influences on sweet taste preference and their potential role in personalized dietary recommendations and obesity management strategies.

Exploring Food Preferences as a Pre-Step for Developing Diabetes-Friendly Options in Adults with Diabetes and Prediabetes.

Given the low compliance with healthy eating among patients with diabetes, personalized dietary plans incorporating their food preferences are urgently needed. However, few studies have explored the food preferences of adults with diabetes or prediabetes (AdDMP). We aimed to examine taste and food preferences among AdDMP, comparing them by sex, age, and weight status. A total of 415 AdDMP completed the survey via Amazon Mechanical Turk in 2023 (53% women, 47% men; 20-70 years old). Food/taste preferences were measured using Likert-type scales for six taste-cluster food groups, as well as basic tastes/spicy flavor. Open-ended questions assessed comfort, favorite, and least favorite foods, which were then categorized into five groups. Independent t-tests, analysis of variance, and Tukey-HSD were performed to compare outcomes across the groups. Men, the 41-70-year-old group, and the obese group regarded warm food as a comfort food more than in other comparable groups, while women and the 20-30-year-old group tend to prefer fruits and vegetables. Additionally, men expressed a significantly higher preference for salty-/umami-/fat-tasting foods compared to women. These findings underscore the need to align dietary expectations with reality for AdDMP. Future research should focus on strategies to accommodate their preferences within a healthy eating framework.

Plant-Based Beverages: Consumption Habits, Perception and Knowledge on a Sample of Portuguese Citizens.

Plant-based beverages (PBB) consumption has increased significantly worldwide due to an interest in vegetarian/vegan diets, taste preferences, health and ethical and environmental issues. Therefore, this study intends to investigate consumption habits, consumer preferences and consumers' level of knowledge about PBB. In this study, a voluntary, anonymous questionnaire survey was applied to a sample of participants from Portugal. The sample was recruited by convenience, and therefore, the distribution among the groups was not even. Data analysis involved different statistical techniques: basic statistics, chi-square tests, factor analysis, cluster analysis and tree classification analysis. The results indicated that the most consumed PBB were almond, soy and oat beverages. The majority of consumers chose these beverages for nutritional and health reasons, while a smaller number consumed them as part of a vegetarian or vegan diet. The main motivations for consuming PBB are mainly associated with sustainability and health benefits. The results regarding the respondents' knowledge about PBB revealed that a health-related profession was the most significant predictor. These results allowed us to conclude that the factors of nutrition, health, ethics and practice of a vegetarian/vegan diet influence the consumption of PBB. It was also concluded that being in a healthcare profession, along with age and professional status within this field, were significant factors influencing the level of knowledge about PBB.

The expectations humans have of a pleasurable sensation asymmetrically shape neuronal responses and subjective experiences to hot sauce.

Expectations shape our perception, profoundly influencing how we interpret the world. Positive expectations about sensory stimuli can alleviate distress and reduce pain (e.g., placebo effect), while negative expectations may heighten anxiety and exacerbate pain (e.g., nocebo effect). To investigate the impact of the (an)hedonic aspect of expectations on subjective experiences, we measured neurobehavioral responses to the taste of hot sauce among participants with heterogeneous taste preferences. By identifying participants who "liked" versus those who strongly "disliked" spicy flavors and by providing contextual cues about the spiciness of the sauce to be tasted, we dissociated the effects of positive and negative expectations from sensory stimuli (i.e., visual and gustatory stimuli), which were the same across all participants. Our results indicate that positive expectations lead to modulations in the intensity of subjective experience. These modulations were accompanied by increased activity in brain regions previously linked to information integration and the placebo effect, including the anterior insula, dorsolateral prefrontal cortex, and dorsal anterior cingulate cortex, as well as a predefined "pleasure signature." In contrast, negative expectations decreased hedonic experience and increased neural activity in the previously validated "Neurological Pain Signature" network. These findings demonstrate that hedonic aspects of one's expectations asymmetrically shape how the brain processes sensory input and associated behavioral reports of one's subjective experiences of intensity, pleasure, and pain. Our results suggest a dissociable impact of hedonic information: positive expectations facilitate higher-level information integration and reward processing, while negative expectations prime lower-level nociceptive and affective processes. This study demonstrates the powerful role of hedonic expectations in shaping subjective reality and suggests potential avenues for consumer and therapeutic interventions targeting expectation-driven neural processes.

Consumers’ willingness to pay for alternative protein food products: taste preference, health, and environmental concerns

ABSTRACT This study investigates consumers’ preferences and willingness to pay (WTP) for traditional animal meat, plant-based meat, and cell-cultured meat products, specifically focusing on beef, chicken, and pork categories. The experiment involves presenting participants with various meat options, along with the presence or absence of carbon footprint or low-salt labels. The findings reveal that consumers exhibit a lower WTP for plant-based and cell-cultured meat compared to traditional animal meat across all three categories (beef, chicken, and pork). Moreover, both carbon footprint and low-salt labels significantly increase consumers’ WTP. The choices made by consumers are influenced by attribute preferences and product-related concerns. Specifically, taste preference significantly impacts consumers’ preference for animal meat over cell-cultured meat in the beef, chicken, and pork categories; however, this effect is not significant for plant-based meat. Consumers who prioritize health concerns tend to choose plant-based beef and chicken over traditional options. Environmental concerns play a crucial role in pork choices, leading to a decrease in the selection of animal pork and an increase in the preference for cell-cultured pork. These findings offer valuable insights for industry stakeholders seeking to advance protein biotechnology and drive innovation in the food market.

Preferences for drinking water temperature in mice vary with ambient temperature.

Temperature detection and temperature preference are critical for the maintenance of thermal homeostasis and protection from noxious temperature. Methods to measure the time spent on plates of different temperatures such as the two-plate test and thermal-gradient test are generally used to evaluate temperature preference. In this study, we established a temperature preference test that assesses water drinking behavior by modifying the two-bottle taste preference test. We found that mice in a common-temperature environment of 23 °C avoid drinking water more than 40 °C. While mice in a common-temperature environment preferred 10 °C and 30 °C water equally, mice in a hot environment at 35 °C preferred to 10 °C water compared to 30 °C water. Moreover, mice in a cold environment of 10 °C did not avoid drinking 40 °C water compared to 10 °C water. From these results, the temperature preference test that we developed could be used to evaluate temperature preference owing to the ambient temperature changes.

Co-creation and implementation of a healthy lunch at Dutch primary schools in disadvantaged neighbourhoods: design of a cluster randomised cross-over effectiveness study

IntroductionThe majority of children fails to have a healthy diet. Providing a healthy lunch at school is a way to target all children, regardless of ethnic and socioeconomic background. This...

Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables

This study aimed to assess the chemical quality (moisture content, protein, and fiber) and organoleptic properties of chicken nuggets with the addition of vegetables. The materials used included chicken breast, wheat flour, tapioca flour, bread crumbs, eggs, pepper, salt, ice water, carrots, broccoli, spinach, and young corn. Five treatments were applied: P0 (no vegetable addition), P1 (carrot addition), P2 (broccoli addition), P3 (spinach addition), and P4 (young corn addition). The research employed a Completely Randomized Design (CRD) for analyzing chemical quality and a Randomized Block Design (RBD) for examining organoleptic properties. Preferences were tested using the Kruskal-Wallis test. The chemical quality measurements included moisture content, protein, and crude fiber, while the organoleptic measurements assessed color, aroma, texture, taste, and preference. The results showed that the addition of vegetables significantly (P0.05) affected moisture content but had no significant effect (P0.05) on protein and fiber content. Furthermore, the addition of vegetables significantly (P0.05) influenced the color, aroma, and taste of the nuggets, but did not significantly affect (P0.05) texture and preference. It was concluded that incorporating 10% vegetables into chicken nuggets increased moisture content without affecting protein and fiber levels or overall preference. The addition of carrots yielded the highest scores for aroma and taste preference.

Altered sex differences related to food intake, hedonic preference, and FosB/deltaFosB expression within central neural circuit involved in homeostatic and hedonic food intake regulation in Shank3B mouse model of autism spectrum disorder

Autism spectrum disorder (ASD) is a neurodevelopmental disorder accompanied by narrow interests, difficulties in communication and social interaction, and repetitive behavior. In addition, ASD is frequently associated with eating and feeding problems. Although the symptoms of ASD are more likely to be observed in boys, the prevalence of eating disorders is more common in females. The ingestive behavior is regulated by the integrative system of the brain, which involves both homeostatic and hedonic neural circuits. Sex differences in the physiology of food intake depend on sex hormones regulating the expression of the ASD-associated Shank genes. Shank3 mutation leads to ASD-like traits and Shank3B −/− mice have been established as an animal model to study the neurobiology of ASD. Therefore, the long-lasting neuronal activity in the central neural circuit related to the homeostatic and hedonic regulation of food intake was evaluated in both sexes of Shank3B mice, followed by the evaluation of the food intake and preference. In the Shank3B +/+ genotype, well-preserved relationships in the tonic activity within the homeostatic neural network together with the relationships between ingestion and hedonic preference were observed in males but were reduced in females. These interrelations were partially or completely lost in the mice with the Shank3B −/− genotype. A decreased hedonic preference for the sweet taste but increased total food intake was found in the Shank3B −/− mice. In the Shank3B −/− group, there were altered sex differences related to the amount of tonic cell activity in the hedonic and homeostatic neural networks, together with altered sex differences in sweet and sweet-fat solution intake. Furthermore, the Shank3B −/− females exhibited an increased intake and preference for cheese compared to the Shank3B +/+ ones. The obtained data indicate altered functional crosstalk between the central homeostatic and hedonic neural circuits involved in the regulation of food intake in ASD.

Whole Food Plant-Based Dietary Education for Frontline RNs

Background: Coronary artery disease (CAD) is the leading cause of death for men and women in the United States, with myocardial infarction (MI) being a serious outcome. Plant-based diets are associated with a reduced incidence of CAD. Registered nurses (RNs) are highly trusted members of the healthcare team and are ethically responsible for providing reliable information based on scientific sources and guideline-directed recommendations. Registered nurses are optimally positioned to provide education on adopting whole foods plant-based (WFPB) diets to patients experiencing CAD inside and outside the hospital setting. It is unknown the degree to which nurses have adopted WFPB eating patterns and incorporated WFPB patient education into routine nursing care. The purpose of this study is to describe RN perceptions (susceptibility, severity, benefits and barriers, self-efficacy) related to the effect of a WFPB meal pattern for prevention and management of CAD, and RN intention to apply this dietary knowledge to their own health behaviors and nursing practices. Methods: This descriptive quasi-experimental pretest-posttest study measured concepts from the health belief model including RN perceptions of susceptibility, severity, benefits, and barriers, as well as self-efficacy and meal behaviors. The participating RNs completed these measures before and after they participated in any of the educational interventions designed using experiential learning theory. Registered nurses had the option of attending one or all three educational interventions on WFPB nutrition and CAD. Results: Eighty-six RNs working in cardiology specialties on three inpatient or one outpatient cardiac units at a large southeastern hospital system participated. The nurses believed CAD is a serious diagnosis (72/72) and that WFPB dietary patterns are cardioprotective for the prevention and management of CAD (63/72). However, nurse dietary behaviors were incongruent with their beliefs as some RNs (14/72) indicated they did not consume any vegetarian or fully plant-based meals. The most common barrier (36/72) to nurses adopting a WFPB dietary pattern was a taste preference for meat and animal products. Half of the eight nurses who completed at least one of the educational interventions and the postsurvey reported increased confidence to advise patients with CAD on the WFPB dietary pattern. Combined, participants self-reported their vegetarian or fully plant-based meal frequency increased slightly. Discussion: Registered nurses lack a working knowledge of WFPB eating patterns in their personal and professional lives, which may impact the quality of dietary education they provide to people with CAD or MI. Overcoming barriers to education on WFPB dietary patterns is important for increasing nurse confidence in teaching people with CAD about this evidence-based dietary health behavior. Conclusion: Registered nurses’ knowledge and perceptions of WFPB eating patterns may be enhanced through professional development activities. RNs may be more likely to engage with education that is frequent, brief, asynchronous, and online or part of existing onboarding such as lunch and learn events to sample WFPB foods. Future research is needed on strategies to engage and empower RNs to educate people with CAD on WFPB nutrition.

164 Combining in silico, in vitro, and in vivo approaches for studying taste perception and preferences of domestic cats and dogs

Abstract Developing food products for pet cats and dogs is an important and challenging area of the food industry. The diet offered must be both balanced and palatable to ensure the amount of food eaten meets their nutritional requirements. The taste perception of pets is different from humans in many cases (Li et al., 2005) and therefore species-specific research is necessary. Hence, understanding the flavor preferences of cats and dogs is an important area of research and requires multiple disciplines and scientific approaches. We have developed a range of complimentary methods for studying taste perception and preferences of domestic cats and dogs In silico: homology models of the pet taste receptors have been developed. These models are used to identify candidate compounds and elucidate the mechanisms of taste perception of pets. In vitro: cell-based high throughput screening assays of pet taste receptors have also been developed. These assays are used to identify taste-active compounds and confirm response to those identified via the in silico method to refine the model. In vivo: finally, a two-bottle choice test for cats has been developed. This test is used to confirm hedonic responses and determine optimum concentrations of single compounds and mixtures identified by the in silico and/or in vitro methods. Using this novel approach, we now have a deeper understanding of the taste perception and preferences of pets, with specific examples including Umami (McGrane et al., 2023) and Kokumi (Laffitte et al., 2021) taste perception of cats and bitter taste perception of dogs (Gibbs et al., 2022). This approach has also enabled us to reduce the number of in vivo tests required, so implementing the 3Rs, by prioritizing the most promising tastants using the in silico and in vitro methods. Gibbs, M., Winnig, M., Riva, I., Dunlop, N., Waller, D., Klebansky, B., Logan, D.W., Briddon, S.J., Holliday, N.D., McGrane, S.J. 2022. Bitter taste sensitivity in domestic dogs (Canis familiaris) and its relevance to bitter deterrents of ingestion. PLoS One. 17:e0277607. Laffitte, A., Gibbs, M., Hernangomez de Alvaro, C., Addison, J., Lonsdale, Z.N., Giribaldi, M.G., Rossignoli, A., Vennegeerts, T., Winnig, M., Klebansky, B., Skiles, J., Logan, D.W., McGrane, S.J. 2021. Kokumi taste perception is functional in a model carnivore, the domestic cat (Felis catus). Sci Reports 2021 111. 11:1–17. Li, X., Li, W., Wang, H., Cao, J., Maehashi, K., Huang, L., Bachmanov, A.A., Reed, D.R., Legrand-Defretin, V., Beauchamp, G.K., Brand, J.G. 2005. Pseudogenization of a sweet-receptor gene accounts for cats’ indifference toward sugar. PLoS Genet. 1:0027–0035.McGrane, S.J., Gibbs, M., Hernangomez De Alvaro, C., Dunlop, N., Winnig, M., Klebansky, B., Waller, D. 2023. Umami taste perception and preferences of the domestic cat (Felis catus), an obligate carnivore. Chem Senses. 48.

Food Neophobia in Children Aged 1-6 Years-Between Disorder and Autonomy: Assessment of Food Preferences and Eating Patterns.

Food neophobia, defined as fear or aversion to eating new or unfamiliar foods, is a significant challenge, especially in the context of preschool children. In the scientific literature, this phenomenon is often described as a natural developmental stage, but its severity and impact on preferences and eating patterns still raise many questions. The purpose of the present study was to assess the prevalence of food neophobia in children aged 1 to 6 years and to analyze its relationship with eating habits, preferences, and eating patterns. The study was conducted using a proprietary questionnaire and validated research tools such as the Child Feeding Scale (MCH-FS) and Food Neophobia Scale (FNS). The study included 345 children, of whom 59.1% were observed to be at significant risk for food neophobia. The results of the study suggest that food neophobia is not a common phenomenon in children aged 1-2 years but becomes more pronounced later in childhood. Another important finding was that food neophobia shows a stronger association with established eating patterns than with individual taste preferences. Considering these results, this phenomenon should be considered not only as a natural part of child development, but also as a potential indicator of eating disorders that may require intervention. These findings underscore the need for further research that could deepen the understanding of the mechanisms governing food neophobia and its long-term consequences for child health.