Sensory Preference Research Articles

Effectiveness of Tailored Multisensory Stimulation Intervention in People with Major Neurocognitive Disorder: A Quasiexperimental Pilot Study

Purpose. This study is aimed at evaluating the effectiveness of multisensory stimulation intervention (MSS) on mood, behaviour, quality of life, and physiological parameters in people with major neurocognitive disorder who live in a nursing home. Methods. We conducted a pilot study with a quasiexperimental design. A total of 17 individuals diagnosed with moderate to severe major neurocognitive disorder received eight 30‐minute sessions of MSS. Sessions were adapted based on individuals’ cognitive level (GDS 6‐7) and sensory preferences. Outcomes regarding mood, behaviour, and physiological parameters were collected before and after each session. Outcomes related to quality of life and neuropsychiatric symptoms were assessed pre and postintervention. Results. Participants presented significant improvements in mood and behaviour. They were happier, more attentive to their environment, active/alert, and relaxed/content after sessions. In addition, immediately after their sessions, they were less tearful/sad, fearful/anxious, confused, and wandering/aggressive, as well as less bored/inactive. In terms of physiological parameters, a significant increase in the median heart rate of participants was detected after the sessions, but no differences were found in oxygen saturation. Moreover, a substantial improvement in the participants’ quality of life, measured with the quality of life in Alzheimer’s disease (p = .03) and in neuropsychiatric symptoms (neuropsychiatric inventory‐questionnaire, p = .04), was observed postintervention. Conclusion. MSS appears to be effective on mood and behaviour immediately after sessions and also appears to improve quality of life and reduce neuropsychiatric symptoms postintervention, when these are person‐centred through one‐to‐one interventions that have been adapted to the participants’ sensory preferences.

Dragon Fruit Jelly Drink (Hylocereus polyrhizus) Low Calories with Addition of Jamblang Leaves Extract (Syzygium cumini)

Dragon fruit and jamblang leaf extract was added into the formulation to reducing sugar intake and increasing antioxidant-rich food products. This paper is to study for a causal relationship between two factors that are intentionally generated to determine the effect of adding an element to jelly characteristics. In this study, the product was formulated by seeking the optimum combination of the ingredients: dragon fruit juice, jamblang leaf extract, carrageenan, and stevia. The stevia was selected as the sweetener for its low-calory property. The parameters observed were DPPH radical scavenging capacity, total flavonoids, sensory preference analysis, pH, syneresis level, and proximate analysis. The most critical parameter for determining the optimum formulation was panelist acceptance. Our data suggested that panelists mostly preferred jelly drinks with a ratio of dragon fruit juice to jamblang leaf extract of 80:20. The formulation exhibited 46.4% inhibition of DPPH (1,1-Diphenyl-2-Picrylhydrazyl) radicals and total flavonoids of 1.35 mg quercetin equivalent/g. The proximate analysis demonstrated that the formulation comprises 96% water, 1.1% lipid, 0% protein, 37.1% total sugars, and 0.18% ash. This finding should support this formulation's development into a functional food rich in antioxidants and offers less calory than its counterparts.

Evaluation of Physical Characteristics, Carbohydrate Content, and Sensory Preference of Suwar-suwir Caisim

Suwar-suwir is Jember-Indonesia’s traditional snack made from cassava fermented (tape) and sugar which give rises to very sweet flavor and sticky texture, causing consumer disfavor. This study aimed to determine the amount of mustard caisim powder added for fixing suwar-suwir texture, color and its sensory preference. This complete randomized controlled design tested effects of 6 level mustard caisim powder addition (Control=K=0, SF1=17, SF2=25, SF3=33, SF4=42, SF5=50%) toward suwar-suwir quality and sensory preference. The result showed that the addition significantly (P<0.05) affected physical properties and carbohydrate level (Fc>Ftab), and sensory liking preference (X2c >X2tab). The higher the addition of mustard caisim powder, the lower the texture value, the lower the color, the higher carbohydrate content. Suwar-suwir produced with 17% mustard caisim powder (SF1) has the best color, flavor, and overall performance. This suwar-suwir SF1 having more crunchy dense (163.2±4.80 mm/g.s,) more light green (29.59±0.29), high carbohydrate level (81.59±0.96%), high dietary fiber-TDF (20.8±0.01%), water soluble dietary fiber- SDF (6.29±0.002%) that lower than water insoluble dietary fiber - IDF (14.2± 0.01%). Based on the result analysis, it is recommend that the level addition of mustard caisim powder for improving suwar-suwir quality and image is 17 % from wet blend dough weight which produced suwar-suwir caisim SF1.

Effect of different sweetener and concentration on sensory and chemical attributes of peeled and un-peeled coffee kombucha

The exocarp and mesocarp of the coffee bean are traditionally not peeled in some regions of Indonesia when producing coffee using traditional methods. Even though it has been a long practice among traditional coffee farmers, unpeeled coffee has a very limited market due to its sensory weakness and thus hardly meets international coffee standards. Therefore, product diversification can be a strategic approach to improving this sub-grade coffee’s economic value. One of the alternatives is developing the coffee into kombucha. Kombucha processing has been well known for its ability to transform non-delightful sensory attributes into something more acceptable. In this study, the effects of different sweeteners and concentrations were investigated and designed as a nested experiment. Both peeled and unpeeled coffee were brewed with the French-press technique and used as a medium for kombucha. Different sweeteners, such as sucrose, glucose, and a mixture of sucrose and honey, were also applied in ratios of 5, 10, and 15%. It was observed that both peeled and unpeeled coffee kombucha have a competitive level of sensory preference with similar total sugar, total acidity, and total dissolved solids (p-value > 0.05). Those were achieved by adding 15% sucrose for peeled coffee kombucha and 10% sucrose-honey mix for the unpeeled one.

Pengaruh Lama Penyimpanan pada Chiller terhadap Zat Gizi dan Karakteristik Sensoris Menu Hot Plate Choice A di PT. Aerofood ACS Denpasar

Pengaruh Lama Penyimpanan pada Chiller terhadap Zat Gizi dan Karakteristik Sensoris Menu Hot Plate Choice A di PT. Aerofood ACS Denpasar

Physicochemical Characteristics, Vitamin C, Total Polyphenols, Antioxidant Capacity, and Sensory Preference of Mixed Juices Prepared with Rose Fruits (Rosa rugosa) and Apple or Strawberry

One of the main factors in the poor use of rose fruits (Rosa rugosa) for juice production is the tart-sour taste of the raw material. The aim of the present study was to evaluate the physicochemical characteristics (pH, titratable acidity, total soluble solids, and colour), vitamin C, total polyphenols, antioxidant capacity only performed by DPPH assay, and sensory preference of mixed juices prepared on the basis of rose fruits (Rosa rugosa). The pH values, total acidity values, total soluble solids, and colour on the CIE L*a*b* scale of mixed juices were in the range of 3.47–3.96, 0.94–1.36 g citric acid/100 mL, 15.8–21.1 °Brix, and L* 77.46–87.38, a* 1.90–13.90, b* 30.18–54.39, respectively. The mixed juices showed high contents of total phenolic compounds (116.21–250.48 mg GAE/100 mL), total vitamin C (64.18–132.21 mg/100 mL), and DPPH scavenging capacity (30.15–39.23 µg Trolox/mL). Rose-apple juices (AC1 and AC2) were rated best for tartness and sourness (least tart—3.5 and 3.32, least sour—4.73 and 4.43 for AC1 and AC2 juice, respectively), and also for overall impression (4.93 and 4.86 for AC1 and AC2 juice, respectively). The mixed-rosa juices can be an alternative for adding nutritional value.

Pola Pengembangan Pembelajaran Bahasa Indonesia untuk Anak Autisme

The aim of this research is to analyze the development patterns of Indonesian language learning for children with autism. This type of research is a literature review. Data collection method with documentation from Google Scholar. Data analysis using a systematic literature review. The pattern of developing Indonesian language learning for children with autism needs to be prepared with a special approach that takes into account their individual characteristics and needs. It is important to align learning strategies with the sensory preferences of children with autism, such as the use of visuals and repetition of material. Technology integration can be an effective tool to facilitate learning, while observing a clear and consistent structure in teaching. Support from teachers and an inclusive environment are also key elements in creating learning patterns that support the progress of Indonesian in children with autism.

Visual and acoustic exploratory behaviors toward novel stimuli in Antillean manatees (Trichechus manatus manatus) under human care.

Exploratory behaviors describe the actions performed by an animal to obtain information on an object, environment, or individual by using its different senses. Exploration is described in some marine mammals, but not yet in manatees. Our study investigated behavioral and acoustic responses of two groups of Antillean manatees (N = 12 and N = 4) housed in zoological parks toward various stimuli involving three sensory modalities: visual, tactile, and auditory. Simultaneous audio and video recordings were collected during three periods of time (i.e., before, during, and after the presentation of all stimuli). Behaviors related to interest, social behaviors, the number and type of calls produced, and their frequency and duration were recorded and analyzed. Manatees reacted more to submerged stimuli than to out-of-water and sound stimuli, with an increase in approach, social contacts, and number of vocalizations. The proportion of squeaks and squeals call types also varied according to stimuli, and call entropy and F0 range varied according to periods. Our results suggest that manatees display sensory preferences when exploring stimuli, with more interest in manipulable stimuli, supporting the importance of their somatic perception. We highlight the need for particular enrichment programs (i.e., involving submerged objects) in zoological facilities. By displaying social contacts and by producing vocalizations, manatees communicate information such as their motivational state. The increase in call rate, harsh calls, and entropy values could be valid indicators of heightened arousal. We encourage further studies to associate acoustic recordings with ethological data collection to increase the understanding of manatees' behaviors andperception. (PsycInfo Database Record (c) 2024 APA, all rights reserved).

Domestic Environment of Multisensory Stimulation based on Snoezelen principles pilot study

AbstractBackgroundMultisensory stimulation (MSS) aims to stimulate the senses such as vision, hearing, touch, taste, smell, vestibular and proprioceptive systems that may be areas affected by dementia. The 24‐hour Snoezelen spaces in home environments aim to offer a proposed MSS intervention for seniors with dementia syndromes. In addition, studies on this therapy, its benefits and effects both for the elderly living in the community and for their caregivers/family members, are scarce.ObjectiveTo understand and evaluate the benefits of Snoezelen sensory stimulation in home settings of community‐dwelling elderly.Materials and MethodsThe 24‐hour Snoezelen intervention will be conducted over three/four months, in 9 sessions. The sessions will be organized in stages: The 1st stage, involves the evaluation process, performed in the 1st week, which will consist of two evaluation sessions that include home assessment, establishment of sensory preferences and sensory profile of the elderly. The 2nd stage will be carried out from the 2nd to the 5th week with the implementation of the 24‐hour Snoezelen sessions that aim to teach caregivers how to use the Snoezelen space with two focuses: stimulation and relaxation. The initial session will be determined by the demands presented by the caregiver and the elderly regarding the need to start with a relaxation or stimulation session. The third stage involves the follow‐up of the implementation of the post‐training sessions for caregivers that will be developed from the 6th to the 9th week with 3 sessions. The interval between the 3 sessions will be 15 days so that the caregivers can practice what they have learned during the training. To analyze the impact of the Home Spaces of MRE the effect size will be used considering the averages in the NPI before and after the Intervention. Measures of variance will be applied to evaluate the impact of MRE home stimulation in relation to time (pre‐ and post‐intervention). The degree of significance was set to values of p<0.05Result: And ConclusionThe study in question is in progress and the results and conclusion will be presented at the congress.

Environment Modifying in Inclusive Education

The goal of inclusive education is to give all students equal opportunities to learn, without regard to their abilities, backgrounds, or needs. To achieve this, it is essential to alter the educational environment to meet the distinct requirements of each learner. Visual schedules, tactile materials, and auditory aids are some of the sensory resources available in inclusive classrooms to cater to different sensory preferences. To promote focus and comfort, learners can opt for adaptable seating and quiet spaces. An environment that fosters inclusivity is as much about culture as physical elements. It is critical to cultivate an atmosphere of empathy, understanding, and respect. Among all students, a sense of belonging, peer support, and open dialogue can be encouraged by recognising and commending their differences and unique qualities. Environment modification in inclusive education, improved by changing surroundings, is a key method for giving excellent education that appreciates students’ diversity. By making these changes, schools and teachers can aid in making surethat every student has an equalchance to learn, join in, and do well in school.

Sensory Processing Preferences in an Adult Acute Mental Health Setting: A Retrospective Study.

Sensory processing patterns may inform mental health diagnosis-specific treatment plans. To compare sensory processing preferences of patients admitted with depression and substance use disorder diagnoses. Retrospective cohort study. Acute inpatient mental health center. Patients ages 18 to 64 yr with a primary diagnosis of depression or substance use disorder who completed the Adolescent/Adult Sensory Profile (AASP). Comparison of AASP quadrant scores between subgroups. Participants (n = 211; M age = 33.8 yr) had a primary diagnosis of depression (n = 121; 57%) or substance use disorder (n = 90; 43%). The depression and substance use disorder groups yielded the following AASP quadrant scores, respectively: low registration, Ms = 38.2 and 34.3 (SDs = 9.4 and 8.0), p = .002; sensation seeking, Ms = 46.8 and 50.6 (SDs = 8.1 and 9.1), p = .002; sensory sensitivity, Ms = 43.4 and 39.8 (SDs = 10.3 and 9.9), p = .013; and sensation avoiding, Ms = 45.6 and 40.1 (SDs = 9.5 and 10.3), p < .001. These differences persisted when scores were normalized against standard population scores. The majority with a primary diagnosis of depression ranked "more/much more than most" for low registration (69; 57.0%), sensory sensitivity (61; 50.4%), and sensation avoiding (79; 65.3%). Those with a primary diagnosis of SUD ranked most frequently as "similar to most" in all quadrants. Sensory processing preferences differ by primary mental health diagnosis and may provide insight into treatment planning. What This Article Adds: This study identifies differences in sensory processing between patients with a primary diagnosis of depression and those with a primary diagnosis of substance use disorder, suggesting that clinical interventions should account for sensory preferences. Providing appropriate sensory experiences (sensory room, sensory boxes, etc.) may allow patients to function at an optimal level by improving their ability to self-regulate emotions and behaviors.

Physicochemical characteristics and sensory preference of chicken ball with unripe jackfruit

This study evaluated the physicochemical and sensory characteristics of chicken balls substituted with unripe jackfruit (JF). The JF was sliced, boiled, chopped, and substituted at 0, 50, 100, and 150 g/kg of boneless breast. The mixtures were processed, and the meat batter and chicken balls were measured in properties. Increasing levels of JF resulted in decreased lightness, redness, and yellowness values of meat better and chicken balls. Texture profile analysis showed that increasing levels of JF resulted in lower stickiness and cohesiveness of the meat batter and lower hardness and springiness values of the chicken ball. Sensory evaluation showed that chicken balls with JF at 100 g/kg had preference levels for overall acceptability that were not significantly different. Thus, the chicken balls with JF at 100 g/kg substitution was chosen for proximate analysis and microbiology testing. An analysis of the chemical composition of the chosen chicken balls substituted found that the moisture, protein, fat, crude fibre, ash, and carbohydrate contents were 77.44, 11.80, 0.53, 14.28, 2.12, and 6.09%, respectively. The total number of microorganisms was 1.9 × 102 colonies/g. These final chicken balls were safe. This study demonstrated that JF could be substituted in meat emulsion to produce appropriate chicken balls.

Is There A Relationship Between Chewing Side Preference and Brain Laterality in Bruxers and Non-Bruxers?

Objective: There is no consensus on the etiology of unilateral mastication. While some studies argue that environmental factors such as missing teeth, teeth with restoration, pain, dental caries and temporomandibular disorder affect chewing side preference, others claim that brain laterality associated with hand, foot, ear and eye preferences also influences a chewing side preference. The aim of this study was to evaluate the relationship between the direction of unilateral chewing preference and brain laterality in fully dentate bruxers and non-bruxers (fully dentate or with missing and/or restored teeth).&#x0D; Methods: Brain laterality of the subjects (n=132) was determined based on responses to questions about extremity and sensory preferences. The reliable visual analogue scale (VAS), Kazazoglu’s method and the sunflower seed shell cracking test were used to determine chewing side preference (CSP).&#x0D; Results: CSP as determined by VAS was not associated with brain laterality. While extremity and sensory preferences were predominantly right-sided (dominant left hemisphere) in all groups, the frequency of the left-side chewing was found to be high only among bruxers (p&gt;0.05). No significant association was found between the results of VAS and other techniques (p&gt;0.05). &#x0D; Conclusion: The left-side CSP is observed more commonly in bruxers, suggesting that different central and peripheral mechanisms may be involved in bruxers.

Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties.

Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to identify the most suitable polysaccharide and concentration for plant-based patties. Plant-based patties were manufactured by blending different concentrations (0%, 1%, and 2%) of six polysaccharides with other ingredients, and the quality characteristics and sensory properties were evaluated. The L* values of plant-based patties reduced during the cooking process resembled the color change of beef patty (BP). In particular, a 2% κ-carrageenan-added patty (Car-2) exhibited the lowest L* value among the plant-based patties, measured at 44.05 (p < 0.05). Texture parameters exhibited high values by adding 2% κ-carrageenan and locust bean gum, which was close to BP. In the sensory evaluation, Car-2 showed higher scores for sensory preferences than other plant-based patties. Based on our data, incorporating 2% κ-carrageenan could offer a feasible way of crafting plant-based meat analogs due to its potential to enhance texture and flavor. Further studies are required to evaluate the suitability of polysaccharides in various types of plant-based meat analogs.

Getting away from death fear: How disease threat drives consumers' colorfulness seeking

AbstractThe COVID‐19 pandemic had significant effects on the health and wellbeing of people worldwide. However, in the post‐epidemic era, we still know very little about how disease threat shapes consumer psychology and behavior. To fill this gap in knowledge, the present study explores the effect of disease threat on a particular sensory preference of consumers, that is, a preference for colorfulness. Based on compensatory consumption theory, we propose the following: (1) consumers prefer colorful products and brand logos to compensate for both disease threat and chronically perceived disease threat; (2) the underlying mechanism for this effect is death‐related thoughts, in that disease threat leads to more death‐related thoughts, which in turn enhance colorfulness seeking; (3) the impact of disease threat on consumers' colorfulness seeking diminishes among high sensation seekers. A set of four studies, adopting both lab and survey methods, using various manipulations and measures, and testing diverse samples, provide convergent evidence for these hypotheses. Moreover, six alternative explanations were ruled out to further elucidate the psychological process under examination in this study. This paper contributes to the literature on consumer behavior, sensory marketing, terror management theory, and compensatory consumption. Implications of these findings are discussed.

A Survey of Factors That Influence Affinity With Dogs for People With Autism

ABSTRACT Affinity with dogs has been defined as the degree to which people value interactions with dogs; it may be influenced by individual preferences, experiences with animals, and characteristics of the dog. To date, however, there has been limited investigation regarding factors that influence dog affinity for people with autism. An anonymous online survey was used in this study; it included demographic questions; exploration of experiences with animals; attitudes, preferences, likes, and dislikes of dogs; and the perceived impact of dogs on the person with autism’s social and community participation. The survey was distributed via social media channels, assistance dog organizations, and a disability provider to people living in Australia (n = 131) who were (1) an adult with a diagnosis of autism or (2) a next-of-kin of a person of any age with autism (completing the survey on behalf of their family member). Data were analyzed using descriptive and inferential statistics and content analysis. There were no significant differences in levels of affinity between children and adults with autism. However, findings indicated significant differences in levels of affinity between participants with and without a dog. Text entry responses to questions provided additional insights into participants’ attitudes and sensory preferences toward dogs, suggesting that affinity with dogs can be influenced by personal, disability-related, environmental, and animal-related factors. An awareness and consideration of these factors is essential for individuals with autism, their families, and service providers – including animal-assisted therapy or assistance animal organizations – when considering individual participation goals and determining if animal supports are the most appropriate option. Without an awareness and understanding of these factors, this could limit the effectiveness of the human–animal interaction.

Understanding Autistic Adults' Use of Social Media

Autism is a developmental condition that impacts 1 in 100 people \citeNationalAutisticSociety2021. It affects autistic people's interactional and sensory preferences and behaviours. Autistic people can find interactions difficult in part due to sensory overwhelm. Interacting online can provide a positive alternative that allows for interactions on their own terms. However, most social media platforms are designed by neurotypical standards and can therefore inhibit full participation by autistic users. We demonstrate through the analysis of 34 semi-structured interviews with autistic adults that current social media design is not sufficient for creating an inclusive environment and enabling participation from autistic adults. We identified six themes across the interviews: (1) 'Social Media compared to In-Person Interactions', (2) 'Social Media as Enabling/Overwhelming', (3) 'Perceived Social Norms', (4) 'Keeping Connected and Finding New Communities', (5) 'Keeping Control through Systematic Practices', and (6) 'Being Authentic'. The themes demonstrate the attention that autistic adults give to online interaction, suggesting that online interactions may be just as fraught as in-person interactions have been shown to be. In order to become more inclusive of autistic adults, we recommend that social media platforms expand low-effort participation features, provide increased control over algorithmic content, support expression of intent and tone, aid discovery of interactional norms, and reinforce interest-based sociality.

Physicochemical Properties and Sensory Preference of Keropok Lekor with Partial Replacement of Fish Flesh with Oyster Mushroom

Keropok lekor is a famous fish-based traditional food from Terengganu, Malaysia. Due to the progressive cultivation activity of oyster mushrooms in Malaysia and their high nutritional values, they were selected to be incorporated in keropok lekor formulations to replace a partial percentage of fish flesh. In this study, the determination of nutritional composition and physical as well as evaluation of sensory acceptability of oyster mushroom-containing keropok lekor were carried out. Three formulations of keropok lekor with different ratios of fish flesh to oyster mushroom were prepared as follows: control (100:0), sample A (75:25), and sample B (50:50). In terms of nutritional composition, the results found that the value of ash, moisture, and carbohydrate contents of keropok lekor with oyster mushroom substitutions were significantly higher (P&lt;0.05) than control keropok lekor. However, the experimental keropok lekor (sample A and sample B) had significantly lower (P&lt;0.05) protein and fat contents than the control sample. The highest value of hardness, springiness, cohesiveness, and chewiness of the control sample (100% fish flesh) was obtained in comparison to keropok lekor substituted with oyster mushroom. In the context of colour, the value of L* (whiteness) increased by substituting oyster mushrooms into keropok lekor formulations due to the light colour of the mushroom. The 9-point hedonic scale test indicated that consumers’ preferences for experimental keropok lekor (sample A and sample B) were significantly (P&lt;0.05) higher scores as compared to the control sample in terms of texture, taste, and overall acceptance. In contrast, appearance, colour, and aroma attributes obtained lower scores. The findings also suggested that replacing fish flesh with oyster mushrooms in keropok lekor has great potential to be commercialized in the market and represented as a new variety of keropok lekor in the food industry.

Genome-wide identification of CXE and PuCXE15 functions in the catabolism of volatile ester in ‘Nanguo’ pear fruit

Volatile esters are the main aromatic components that affect consumer sensory preferences. Aroma is a crucial characteristic of the ‘Nanguo’ pear (Pyrus ussriensis Maxim). Carboxylesterases (CXEs) are positively correlated with the catabolism of volatile esters in peaches; however, the mechanism of action of CXE family members in ‘Nanguo’ pear is poorly understood. In this study, 40 PuCXEs were identified in the ‘Nanguo’ pear and assigned into seven groups. In addition, we found that most PuCXEs were relatively conserved and contained cytoplasmic proteins. This hypothesis was supported by phylogenetic analysis, investigation of conserved domains and gene structures, and prediction of subcellular localization. Based on the content of volatile esters and expression levels of PuCXEs analysis, four PuCXEs, including PuCXE7, PuCXE15, PuCXE20, and PuCXE25, had a significant negative correlation with volatile ester accumulation. Particularly, the correlation of PuCXE15 far exceeded that of the other PuCXEs. The results of the transient expression assay showed that PuCXE15 promoted the degradation of ester in vivo. Subcellular localization experiment revealed that PuCXE15 is located in the plasma membrane and nucleus. These results show that PuCXE15 functions in the catabolism of volatile ester in ‘Nanguo’ pear fruit, and provides a foundation for enhancing aroma quality by artificial control in pear.

Exploring Fish Consumption Patterns: A Comparative Study of Urban and Rural Households in Kawardha, (Kabirdham District) Chhattisgarh, India

This study examined regional differences in fish consumption patterns and their correlation with household characteristics in the Kawardha block of Chhattisgarh, India. The study explored various aspects of fish consumption, including occupation, monthly income and expenditure, consumption frequency, species preference, factors influencing fish consumption, and constraints faced by fish consumers. A survey was conducted with 100 respondents (50 households from each region), randomly selected. The collected data were analysed using frequency and percentage and the findings revealed that rural households consumed more fish compared to urban households, with Rohu (Labeo rohita) emerging as the preferred fish species in both regions. The majority of consumers in both rural (45.25%) and urban areas (62.5%) preferred to consume fish once a week. The High Income group (HIG) urban households (82.75%) and low-income group (LIG) rural households (88.23%) were the primary fish consumers. The study also observed that households with a heavy occupational lifestyle consumed more fish (68%) in rural areas, whereas households with a sedentary occupational lifestyle consumed more fish in urban areas (44%). Factors influencing fish consumption were found to be the price and quality of fish. Constraints faced by fish consumers included concerns about hygiene and the availability of desired fish sizes. Various reasons were identified for the reluctance to consume fish, such as the presence of bones, religious beliefs, and sensory preferences. Understanding the regional disparities in fish consumption patterns and the associated household characteristics can guide targeted interventions for promoting sustainable and healthy fish consumption practices in both rural and urban areas. This knowledge can contribute to the development of strategies to address constraints and improve fish consumption habits, leading to better nutrition and overall well-being of inhabitants of both regions.