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Artículos de revistas sobre el tema "Food preferences"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 25 de julio de 2025

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1

Vonk, Jennifer, Jordyn Truax, and Molly C. McGuire. "A Food for All Seasons: Stability of Food Preferences in Gorillas across Testing Methods and Seasons." Animals 12, no. 6 (2022): 685. http://dx.doi.org/10.3390/ani12060685.

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Decisions about which foods to use during training and enrichment for captive animals may be based on invalid assumptions about individuals’ preferences. It is important to assess the stability of food preferences given that one-time preferences are often used to inform which items are offered over a longer period of time. Presenting preference assessments using images of food items allows control over factors such as size, scent, and inadvertent cueing but requires validation. We presented three male gorillas with choices between randomly selected pairs of actual food items from their morning

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Sorlí, José V., Edurne de la Cámara, José I. González, et al. "From Liking to Following: The Role of Food Preferences, Taste Perception, and Lifestyle Factors in Adherence to the Mediterranean Diet Among Young Individuals." Nutrients 17, no. 3 (2025): 600. https://doi.org/10.3390/nu17030600.

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Background and aims: The Mediterranean diet (MedDiet) is a healthy dietary pattern associated with reduced risk of chronic diseases. However, adherence is declining, particularly among younger populations. Therefore, it is crucial to identify the main aspects that affect its adherence, particularly food preferences and sensory function, which have received insufficient attention. Our aims were to investigate the impact of socio-demographic and lifestyle factors on adherence to the MedDiet among young individuals; to assess the association of taste preferences and food liking with MedDiet adher

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Guzek, Dominika, Dominika Skolmowska, and Dominika Głąbska. "Associations between Food Preferences, Food Approach, and Food Avoidance in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study Population." Nutrients 13, no. 7 (2021): 2427. http://dx.doi.org/10.3390/nu13072427.

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Food preferences are among the strongest predictors of the food choices of adolescents. These are associated with appetitive traits (food approach and avoidance) to some extent. However, no research has been conducted so far analyzing the association between food preferences and appetitive traits of adolescents. The aim of this study was to evaluate the associations between food preferences and appetitive traits in adolescents (aged 15–20 years) within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population. The PLACE-19 Study was carried out in a population-based sample of 244

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4

Furnham, Adrian. "Food Preferences and Dark-side Personality Traits." Psychology and Mental Health Care 6, no. 1 (2022): 01–08. http://dx.doi.org/10.31579/2637-8892/148.

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This study investigated the association between a variety of taste preferences and the Dark Triad personality traits. We noted over twenty studies that linked personality to taste/beverage preference and experience. In this study just under 200 participants completed a personality and food preference questionnaire. Results demonstrated that dark side traits accounted for around ten percent of the variance in tastes, including bitter and sweet as well as alcohol and coffee strength preferences. For a number of the taste preference measures sensation seeking and harm aversive personality traits

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5

Nagai, Naoko, Yuya Fujishima, Chie Tokuzawa, et al. "Food Preference Assessed by the Newly Developed Nutrition-Based Japan Food Preference Questionnaire and Its Association with Dietary Intake in Abdominal-Obese Subjects." Nutrients 16, no. 23 (2024): 4252. https://doi.org/10.3390/nu16234252.

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Background/Objectives: Understanding food preferences is important for weight management. However, methods for assessing food preferences are not well established, especially in Japan. This study aimed to examine detailed food preferences and their associations with actual food intake in non-obese and abdominal-obese subjects using a newly developed questionnaire tailored for the Japanese population. Methods: We developed the Japan Food Preference Questionnaire (JFPQ) to evaluate food preferences across four nutrient groups based on nutritional evidence: carbohydrate, fat, protein, and dietary

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Kasmiati, Kasmiati, Ikawati Karim, and Faradilah Farid Karim. "The mandarese gastronomy: Preference and opportunities for food diversification on the dining table of young generations." Anjoro: International Journal of Agriculture and Business 3, no. 1 (2022): 26–34. http://dx.doi.org/10.31605/anjoro.v3i1.1474.

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The circulation of global food, especially fast food like sausages, nuggets, fried chicken such as KFC, and other instant food, has been circulating into rural areas. Many estimated younger generation's preferences would change under these conditions. Because of that, we were conducted research in the Tinambung, Polewali Mandar District, West Sulawesi Province, from May to August 2021 to understand the young preferences for food. The research found that the Millennial, Z, and Alpha generations of Mandarese still have a good preference for their local gastronomy. The types of the Mandarese food

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Yosi AS, Laili, Fatmalina Febry, and Fenny Etrawati. "Food Familiarity Influence Food Preferences Among High School Student in Ogan Ilir District." Jurnal Ilmu Kesehatan Masyarakat 11, no. 2 (2020): 113–22. http://dx.doi.org/10.26553/jikm.2020.11.2.113-122.

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Food preferences are the level of the likes and dislikes of food, and these preferences will affect food consumption that represents the selection of a person’s diet frequency, nutrient intake and dietary adequacy. Based on previous research, food preferences in adolescents as a whole are not in line with a healthy diet, and food preferences of adolescents are a critical point that determines food preferences of adults. The purpose of this study is to analyze food preferences of adolescence and the various factors which influence it. This research was an analytical study with cross-sectional d

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Kostecka, Malgorzata, Joanna Kostecka-Jarecka, Mariola Kowal, and Izabella Jackowska. "Dietary Habits and Choices of 4-to-6-Year-Olds: Do Children Have a Preference for Sweet Taste?" Children 8, no. 9 (2021): 774. http://dx.doi.org/10.3390/children8090774.

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Children develop food preferences by coming into direct contact with various food products through the senses of taste, touch, sight and smell. The aim of this study was to analyze the food preferences of children aged 4 to 6 years and to determine whether age and gender influence children’s food preferences and whether the preference for sweet taste changes with age. The study involved a paper questionnaire containing images of 115 different food products and dishes. The respondents expressed their preferences by choosing the appropriate emoji (happy, sad or neutral face). The study was condu

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9

Galia, Glendoris G., Ellen Mae Morano, John Mar M. Cuayzon, et al. "Food Preference and Food Consumption of Primary Grade Students." East Asian Journal of Multidisciplinary Research 2, no. 8 (2023): 3479–90. http://dx.doi.org/10.55927/eajmr.v2i8.4480.

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This study investigated the food preferences and consumption of elementary school pupils and the factors that influence them. A stratified random sampling with equal allocation was used to determine the respondents of the study from among the pupils in an elementary school in Palo, Leyte. The 3-point hedonic food preference scale and the 3-point hedonic food consumption scale were also used in the study to determine which foods were preferred and consumed by the pupils. The scale used in this study was based on the foods available in the respondent’s environment and the factors reported in the

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Cappellotto, Maddalena, and Annemarie Olsen. "Food Texture Acceptance, Sensory Sensitivity, and Food Neophobia in Children and Their Parents." Foods 10, no. 10 (2021): 2327. http://dx.doi.org/10.3390/foods10102327.

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This study aims to explore whether children’s food texture preferences are associated with different levels of sensory sensitivity and food neophobia, as well as with other variables, such as parental texture preferences. An online questionnaire was completed by 70 children aged 6–13 years old, alongside one of their parents. Generic texture preferences of children and parents were investigated with the Child Food Texture Preference Questionnaire (CFTPQ). Parents provided background information about their children by completing the Food Neophobia Scale (FNS), the Short Sensory Profile (SSP) a

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11

Shanken-Schwartz, Vicki, and Shortie McKinney. "Food preferences." Topics in Clinical Nutrition 5, no. 2 (1990): 15–25. http://dx.doi.org/10.1097/00008486-199004000-00004.

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López-Cardoso, Fernando, Noe Ontiveros-Apodaca, Erick Paul Gutiérrez-Grijalva, et al. "Functional food consumption preference in Culiacán, Mexico." Salud Pública de México 67, no. 1 (ene-feb) (2024): 28–38. https://doi.org/10.21149/15741.

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Objective. To determine functional food consumption preferences in Culiacán, Mexico. Materials and methods. A survey was designed, validated, and implemented to gather information on functional food consumption. Associations between health conditions and functional food consumption were evaluated. Using the Borda count methodology, the preference order of different functional foods was identified, seeking statistical differences between preferences. Results. A validated questionnaire was obtained for the survey application. Association was found between having a diagnosed illness, undergoing m

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Wardle, Jane, and Lucy Cooke. "Genetic and environmental determinants of children's food preferences." British Journal of Nutrition 99, S1 (2008): S15—S21. http://dx.doi.org/10.1017/s000711450889246x.

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Omnivores have the advantage of a variety of food options but face a challenge in identifying foods that are safe to eat. Not surprisingly, therefore, children show a relative aversion to new foods (neophobia) and a relative preference for familiar, bland, sweet foods. While this may in the past have promoted survival, in the modern food environment it could have an adverse effect on dietary quality. This review examines the evidence for genetic and environmental factors underlying individual differences in children's food preferences and neophobia. Twin studies indicate that neophobia is a st

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Seshan, Vidya, Blessy Prabha Valsaraj, Divya Raghavan, et al. "Whom to Blame for Brain Health and Appetite Slump in Toddlers? A Narrative Review." International Journal of Nutrition, Pharmacology, Neurological Diseases 12, no. 4 (2022): 242–46. http://dx.doi.org/10.4103/ijnpnd.ijnpnd_66_22.

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Food preference in children depends on the interplay between genetic and environmental factors. Exposure to flavors during prenatal and postnatal period through amniotic fluid, breast milk, and weaning foods have been identified as possible influences on food preference and acceptance in children. Therefore, maternal nutrition has a strong influence on the child’s food preference early in life. Aim: The authors carried out a narrative review to understand the contribution of maternal nutrition on the food preferences in children in later life. Methods: The authors retrieved the articles from S

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15

Eriksson, Linda, Anders Esberg, Simon Haworth, Pernilla Lif Holgerson, and Ingegerd Johansson. "Allelic Variation in Taste Genes Is Associated with Taste and Diet Preferences and Dental Caries." Nutrients 11, no. 7 (2019): 1491. http://dx.doi.org/10.3390/nu11071491.

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Taste and diet preferences are complex and influenced by both environmental and host traits while affecting both food selection and associated health outcomes. The present study genotyped 94 single nucleotide polymorphisms (SNPs) in previously reported taste and food intake related genes and assessed associations with taste threshold (TT) and preferred intensity (PT) of sweet, sour and bitter, food preferences, habitual diet intake, and caries status in healthy young Swedish men and women (n = 127). Polymorphisms in the GNAT3, SLC2A4, TAS1R1 and TAS1R2 genes were associated with variation in T

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Huskisson, Sarah M., Crystal L. Egelkamp, Sarah L. Jacobson, Stephen R. Ross, and Lydia M. Hopper. "Primates' Food Preferences Predict Their Food Choices Even Under Uncertain Conditions." Animal Behavior and Cognition 8, no. 1 (2021): 69–96. http://dx.doi.org/10.26451/abc.08.01.06.2021.

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Primates’ food preferences are typically assessed under conditions of certainty. To increase ecological validity, and to explore primates’ decision making from a comparative perspective, we tested three primate species (Pan troglodytes, Gorilla gorilla gorilla, Macaca fuscata) (N = 18) in two food-preference tests that created different conditions of uncertainty. In the first, we showed subjects pairs of photographs of six foods in a randomized manner within each session, so subjects could not predict the next pairing and had to respond in accordance with their preferences. We found individual

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Choi, Sungeun, and Jihee Choi. "Exploring Food Preferences as a Pre-Step for Developing Diabetes-Friendly Options in Adults with Diabetes and Prediabetes." Foods 13, no. 20 (2024): 3276. http://dx.doi.org/10.3390/foods13203276.

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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

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18

Narita, Kohei, Tada-aki Kudo, Guang Hong, et al. "Effect of Beta 2-Adrenergic Receptor Gly16Arg Polymorphism on Taste Preferences in Healthy Young Japanese Adults." Nutrients 14, no. 7 (2022): 1430. http://dx.doi.org/10.3390/nu14071430.

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The Gly16Arg polymorphism results in a G to C nucleotide mutation in the human beta 2-adrenergic receptor (ADRB2) gene and has a relationship with obesity; however, this substitution’s effects on food preferences are unclear. Therefore, we determined this relationship among healthy young adults (mean age, 23.4; n = 52). To evaluate food preferences, four categories of food (sweet, salty, sour, and bitter) along with high-fat foods were evaluated using a self-reporting questionnaire. Male (n = 26) and female subjects (n = 26) were genotyped for the polymorphism and further divided into three gr

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Inzani, Emma, Laura Kelley, Robert Thomas, and Neeltje J. Boogert. "Early-life diet does not affect preference for fish in herring gulls (Larus argentatus)." PeerJ 12 (July 11, 2024): e17565. http://dx.doi.org/10.7717/peerj.17565.

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Urban populations of herring gulls (Larus argentatus) are increasing and causing human-wildlife conflict by exploiting anthropogenic resources. Gulls that breed in urban areas rely on varying amounts of terrestrial anthropogenic foods (e.g., domestic refuse, agricultural and commercial waste) to feed themselves. However, with the onset of hatching, many parent gulls switch to sourcing more marine than anthropogenic or terrestrial foods to provision their chicks. Although anthropogenic foods may meet chick calorific requirements for growth and development, some such foods (e.g., bread) may have

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20

Wang, H. Holly, Rachel C. Andrews, Nicole J. Olynk Widmar, and David L. Ortega. "Consumer and Manager Preferences for Food Attributes in the Restaurant Industry: The Implications for the Imported Duck Industry in China." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 3 (2021): 193–205. http://dx.doi.org/10.21776/ub.industria.2021.010.03.1.

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Unprecedented economic growth in China has created a new market potential for high-quality foods in the global food industry. This has led several studies to investigate consumer preferences for food safety and quality attributes in the retail market. However, there are limited studies related to the food service sector, specifically to combine these two concepts. Therefore, this study was conducted to investigate these preferences from the perspectives of both the customers and restaurant managers in relation to ducks in the Chinese food service sector. This involved estimating the willingnes

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21

Alegría-Morán, Raúl A., Sergio A. Guzmán-Pino, Juan I. Egaña, Valeria Sotomayor, and Jaime Figueroa. "Food Preferences in Cats: Effect of Dietary Composition and Intrinsic Variables on Diet Selection." Animals 9, no. 6 (2019): 372. http://dx.doi.org/10.3390/ani9060372.

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A ten-year database of food preference tests (n = 1021; period 2007−2017) was used to explore the feeding behavior of domestic cats. Principal component (PC) analysis and linear regression between food nutrients and preferences (for the most preferred diet of each test; Diet A) were performed. Intake and preference for Diet A were analyzed by intrinsic cats’ variables and climate season. The PC1 (calcium (Ca), phosphorus (P), and ash), PC2 (lipids and ether extract) and PC4 (crude fiber; CF) had borderline significance (p < 0.06; β = −1.42, β = −1.56, and β = 2.68, respectively). Ash and CF

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Alphonce, Roselyne, Betty Mamuya Waized, and Marianne Nylandsted Larsen. "Consumer preference for novelty in processed foods: a developing country perspective." Journal of Agribusiness in Developing and Emerging Economies 10, no. 4 (2020): 429–46. http://dx.doi.org/10.1108/jadee-03-2019-0036.

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PurposeThe paper aims to explore consumer preferences for novel and other quality attributes in processed foods. It focuses on preferences for product origin, certification on food quality and standards and tradeoffs between novelty (fortification and highly processed) and other quality attributes.Design/methodology/approachIn total, 317 consumers were randomly selected at a high-end supermarket and a traditional local market in Dar es Salaam, Tanzania. Stated and revealed preference approaches were used to investigate their preferences for different attributes in processed foods. A hypothetic

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Louro, Teresa, Carla Simões, Paula Midori Castelo, et al. "How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables." Foods 10, no. 8 (2021): 1961. http://dx.doi.org/10.3390/foods10081961.

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Background: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits and fruit and vegetable preferences. Methods: Recognition thresholds, suprathreshold and hedonics were accessed for sweet, bitter, sour, salty and astringency in 291 adult participants. A Food Frequency Questionnaire (FFQ) and a questionnaire for assessment of preferences for individual fruit and vegetables were filled

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Głąbska, Dominika, Dominika Skolmowska, and Dominika Guzek. "Food Preferences and Food Choice Determinants in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study." Nutrients 13, no. 8 (2021): 2491. http://dx.doi.org/10.3390/nu13082491.

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Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15–20 years within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were ass

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del Campo, Carmen, Cristina Bouzas, Margalida Monserrat-Mesquida, and Josep A. Tur. "Assessing Food Preferences and Neophobias among Spanish Adolescents from Castilla–La Mancha." Foods 12, no. 20 (2023): 3717. http://dx.doi.org/10.3390/foods12203717.

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Food neophobia is a reaction of dislike or fear of food, which may be due to a wide variety of factors (taste, texture, exposure at an early age, genetics, or diversity in feeding practices and food consumption). The aim of this study was to assess the preferences for tastes and foods and food neophobias among Spanish adolescents and to compare the differences between boys and girls. This was a cross-sectional observational study on 11–18-year-old healthy adolescents (n = 600; 50% female) recruited in the Castilla–La Mancha region (central Spain). Information on taste preferences, food neophob

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Zhan, Jintao, Yubei Ma, Pengcheng Deng, Yinqiu Li, Meng Xu, and Hang Xiong. "Designing enhanced labeling information to increase consumer willingness to pay for genetically modified foods." British Food Journal 123, no. 1 (2020): 405–18. http://dx.doi.org/10.1108/bfj-08-2019-0637.

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PurposeThe regulations for qualitative genetically modified (GM) food labeling do not effectively eliminate the information asymmetries pertaining to the consumption of GM products. China's GM food labeling law requires the presentation of certain categories of GM products on GMO labels on packages. Such information is invaluable for understanding whether the disclosure of more information on GM foods can help alleviate information asymmetry while reducing consumer fear and risk perceptions of GM foods, and thus cause changes in their behaviors. The purpose of this paper is to explore the hete

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Sclafani, Anthony. "Conditioned food preferences." Bulletin of the Psychonomic Society 29, no. 2 (1991): 256–60. http://dx.doi.org/10.3758/bf03335250.

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Sclafani, Anthony. "Conditioned food preferences." Bulletin of the Psychonomic Society 29, no. 3 (1991): 256–60. http://dx.doi.org/10.3758/bf03342693.

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Smits, Tim. "Food plating preferences." Acta Paediatrica 101, no. 9 (2012): e388-e389. http://dx.doi.org/10.1111/j.1651-2227.2012.02747.x.

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Dorans, Kirsten. "Influencing food preferences." Lab Animal 40, no. 5 (2011): 135. http://dx.doi.org/10.1038/laban0511-135a.

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Skinner, Jean D., Betty Ruth Carruth, Wendy Bounds, and Paula J. Ziegler. "Children's Food Preferences." Journal of the American Dietetic Association 102, no. 11 (2002): 1638–47. http://dx.doi.org/10.1016/s0002-8223(02)90349-4.

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Drewnowski, Adam, Susan Ahlstrom Henderson, Alisa Levine, and Clayton Hann. "Taste and food preferences as predictors of dietary practices in young women." Public Health Nutrition 2, no. 4 (1999): 513–19. http://dx.doi.org/10.1017/s1368980099000695.

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AbstractObjective:To investigate links between taste responses, self-reported food preferences and selected dietary outcomes in young women.Methods:Subjects were 159 women, with a mean age of 27.0 years. Taste responses were measured using aqueous solutions of 6−n-propylthiouracil (PROP) and sucrose. All subjects completed a 171-item food preference checklist, using nine-point category scales. Food preference data were reduced using principal components factor analyses, with the internal consistency of factor-based subscales established using Cronbach's alpha. Dietary intakes, available for a

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Nti, Gifty Akpene, and Mawufemor Abla Kugbonu. "Food Preferences Of Customers Of Food Service Establishments In Ho, Ghana." International Journal of Technology and Management Research 2, no. 3 (2020): 42–48. http://dx.doi.org/10.47127/ijtmr.v2i3.66.

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Eating outside the home has become more common these days, however customers are selective in their choice of food. The purpose of this paper is to assess the food preference of customers of food service establishments in Ho. The study was descriptive and systematic sampling method was used to gather data from 384 customers of selected food service establishment in Ho using questionnaire. A chi-square test revealed significant relationships between customers’ socio-demographic characteristics such as educational level, marital status, ethnicity, occupation, monthly income and their preference

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Ramon Hurdawaty and Kenny Dylun. "Consumer Preferences in Choosing Online Food Delivery Services in Jakarta." International Journal of Travel, Hospitality and Events 3, no. 2 (2024): 127–37. http://dx.doi.org/10.56743/ijothe.v3i2.370.

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Purpose: This research aims to determine consumer preference factors when purchasing Jakarta's online food delivery services. Research methods: This study uses a comparative quantitative method. Data was obtained by distributing online questionnaires via Google form to 100 users of Online Food Delivery Services (Grab-Food et al.) in Jakarta. In this study, the sample was determined by purposive sampling. Researchers conducted a one-way ANOVA test to see if there were differences in respondents' preferences. The preference factors used are transaction, price, and promotion. Results and discussi

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Pedersen, Hanne, Kristine Beaulieu, Marit E. Jørgensen, et al. "Food Preferences in a Greenlandic Population." Current Developments in Nutrition 5, Supplement_2 (2021): 440. http://dx.doi.org/10.1093/cdn/nzab038_052.

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Abstract Objectives The overall aim was to describe food reward in an Inuit population in Greenland. More specifically, the objective was to first test the differences in food reward for sweet relative to savory food (taste bias) after four weeks on a traditionally Inuit diet (TID) vs a Westernized diet (WD). If no differences in taste bias were found between diet groups, we aimed to describe food reward in a pooled sample (median [IQR]). We hypothesized that participants would have higher preferences for sweet compared to savory foods. Methods After a dietary intervention in Greenland (20% of

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Bernardino, Melvin, Nicole Kate Diaz Sison, Jeanne Carla Bruce, Claudio Tiribelli, and Natalia Rosso. "Understanding and Exploring the Food Preferences of Filipino School-Aged Children Through Free Drawing as a Projective Technique." Nutrients 16, no. 23 (2024): 4035. http://dx.doi.org/10.3390/nu16234035.

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Background and Objectives: Numerous traditional and innovative approaches have been employed to understand and evaluate children’s food preferences and food and nutrition knowledge, recognizing their essential role in shaping good nutrition. Drawing as a projective technique allows children to express their unconscious thoughts and preferences through visual representation, distinguishing it from other methods by providing an insight into their inner feelings and perceptions that may not be easily articulated through verbal techniques. The main goals of the study are to use drawing as a projec

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Okamoto, Miki, Yoshiyuki Okano, Mai Okano, et al. "Food Preferences of Patients with Citrin Deficiency." Nutrients 13, no. 9 (2021): 3123. http://dx.doi.org/10.3390/nu13093123.

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Citrin deficiency is characterized by a wide range of symptoms from infancy through adulthood and presents a distinct preference for a diet composed of high protein, high fat, and low carbohydrate. The present study elucidates the important criteria by patients with citrin deficiency for food selection through detailed analysis of their food preferences. The survey was conducted in 70 citrin-deficient patients aged 2–63 years and 55 control subjects aged 2–74 years and inquired about their preference for 435 food items using a scale of 1–4 (the higher, the more favored). The results showed tha

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Ong, Z. Y., J. R. Gugusheff, and B. S. Muhlhausler. "Perinatal overnutrition and the programming of food preferences: pathways and mechanisms." Journal of Developmental Origins of Health and Disease 3, no. 5 (2012): 299–308. http://dx.doi.org/10.1017/s204017441200030x.

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One of the major contributing factors to the continuous rise in obesity rates is the increase in caloric intake, which is driven to a large extent by the ease of access and availability of palatable high-fat, high-sugar ‘junk foods’. It is also clear that some individuals are more likely to overindulge in these foods than others; however, the factors that determine an individual's susceptibility towards the overconsumption of palatable foods are not well understood. There is growing evidence that an increased preference for these foods may have its origins early in life. Recent work from our g

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Serrano-Gonzalez, Monica, Seung-Lark Lim, Nicolette Sullivan, et al. "Developmental Changes in Food Perception and Preference." Journal of the Endocrine Society 5, Supplement_1 (2021): A7—A8. http://dx.doi.org/10.1210/jendso/bvab048.014.

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Abstract Food choices are a key determinant of dietary intake, with involved brain regions such as the mesolimbic and prefrontal cortex maturing at a differential rate from childhood to young adulthood. However, developmental changes in healthy and unhealthy food perception and preference remain poorly understood. We aimed to understand this gap by investigating whether perceptions and preferences for food vary as a function of age, and how specific food attributes (i.e., taste and health) impact these age-related changes. We hypothesized that there would be an inverted U-shaped relationship b

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Valencia Niño de Rivera, Andrea Doria, Carolina Mata Miranda, and Cynthia De Lira García. "Food preferences during lunch break: Elementary school children from 9 to 10 years / Preferencias alimentarias durante el recreo escolar: Niños de primaria de 9 a 10 años." Revista Mexicana de Trastornos Alimentarios/Mexican Journal of Eating Disorders 9, no. 2 (2018): 250–63. http://dx.doi.org/10.22201/fesi.20071523e.2018.2.515.

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Abstract Feeding children during school hours is essential, so to adapt the food supply, it is necessary to know what are students' food preferences. Thus, the purpose of this study was to identify the reasons for preferences and food consumption during school breaks. Thirty-eight children with an age range of 9 to 10 years (55% girls and 45% boys), from a full-time public primary school participated. This ethnographic study comprised the recording of commonly consumed and preferred foods, as well as children's narratives, through directed observation, unstructured interviews and drawings. It

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Miškolci, Simona. "Consumer preferences and willingness to pay for the health aspects of food." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, no. 4 (2011): 167–76. http://dx.doi.org/10.11118/actaun201159040167.

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Agri-food systems in the Czech Republic are currently undergoing a profound transformation toward high-value products. Appropriate policies are needed to guide this transformation, presupposing good understanding of consumer preferences. Having established a general framework for the analysis of food choice and quality perception, second part of the paper gives overview of results of stated preference evaluation studies conducted in the Czech Republic. The objective of secondary data analysis is to evaluate consumer preferences and willingness to pay for the food quality with the special atten

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Alegría-Morán, Raúl A., Sergio A. Guzmán-Pino, Juan Ignacio Egaña, Carem Muñoz, and Jaime Figueroa. "Food Preferences in Dogs: Effect of Dietary Composition and Intrinsic Variables on Diet Selection." Animals 9, no. 5 (2019): 219. http://dx.doi.org/10.3390/ani9050219.

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A ten-year food preference database (2007–2017) was used to relate food selection in dogs to the nutritional components of diets by doing a principal component analysis (PCA) and a linear regression between components obtained and dogs’ preferences. Intake and preference of preferred diets were analyzed by dogs’ sex, breed, age, body weight, and the season of the year (hot or cold). The fourth component after PCA presented a relation with food preferences (OR = −2.699, p = 0.026), showing negative correlations with crude fiber (rho = −0.196; P = 0.038) and dry matter (rho = −0.184; p = 0.049).

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Sato, Wataru, Krystyna Rymarczyk, Kazusa Minemoto, Jakub Wojciechowski, and Sylwia Hyniewska. "Cultural Moderation of Unconscious Hedonic Responses to Food." Nutrients 11, no. 11 (2019): 2832. http://dx.doi.org/10.3390/nu11112832.

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Previous psychological studies have shown that images of food elicit hedonic responses, either consciously or unconsciously, and that participants’ cultural experiences moderate conscious hedonic ratings of food. However, whether cultural factors moderate unconscious hedonic responses to food remains unknown. We investigated this issue in Polish and Japanese participants using the subliminal affective priming paradigm. Images of international fast food and domestic Japanese food were presented subliminally as prime stimuli. Participants rated their preferences for the subsequently presented ta

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Kaminski, Juliane, Roman Stengelin, Antje Girndt, Daniel Haun, and Katja Liebal. "Understanding others’ preferences: A comparison across primate species and human societies." PLOS ONE 19, no. 1 (2024): e0295221. http://dx.doi.org/10.1371/journal.pone.0295221.

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We investigated children’s and non-human great apes’ ability to anticipate others’ choices from their evident food preferences—regardless of whether these preferences deviate or align with one’s own. We assessed children from three culturally-diverse societies (Namibia, Germany, and Samoa; N = 71; age range = 5–11) and four non-human great ape species (chimpanzees (Pan troglodytes), bonobos (Pan paniscus), gorillas (Gorilla gorilla), and orangutans (Pongo abelii); N = 25; age range = 7–29) regarding their choices in a dyadic food-retrieval task. Across conditions, participants’ preferences wer

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Gracia, Azucena, and Miguel I. Gómez. "Food Sustainability and Waste Reduction in Spain: Consumer Preferences for Local, Suboptimal, And/Or Unwashed Fresh Food Products." Sustainability 12, no. 10 (2020): 4148. http://dx.doi.org/10.3390/su12104148.

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Improving food sustainability and reducing food waste are among the top challenges for achieving global sustainable development. In particular, changes towards more sustainable consumption are of vital importance in creating a more sustainable world. To shed light on these issues, we analyze to what extent and how consumers’ food preferences move towards more sustainable behavior. We assess the importance consumers attach to the following critical sustainable attributes of food related to food waste: (i) “Visual imperfections”, (ii) “washed/unwashed”, (iii) “size”, (iv) “locally produced”, and

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Tuyizere, Olivier, Christopher R. Gustafson, and Devin J. Rose. "Health Prompts Affect Consideration of Health but Not Intertemporal Preferences While Promoting Healthier Food Choices." Nutrients 16, no. 10 (2024): 1454. http://dx.doi.org/10.3390/nu16101454.

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Diet-related diseases impact populations across the globe. While intertemporal preferences—a fundamental preference for the distribution of benefits across time—have been used to explain low-quality food choices, the recent literature proposes another cause: inattention to the future implications (or opportunity costs) of the options faced. Food choices tend to become habitual to conserve cognitive resources, rather than carefully modeling future health impacts. Both low discount rates for future benefits and attention to future health impacts predict healthier decisions. While intertemporal p

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Conti, Cecilia, Annamaria Costa, Claudia Balzaretti, Vincenzo Russo, and Doriana Tedesco. "Survey on Food Preferences of University Students: from Tradition to New Food Customs?" Agriculture 8, no. 10 (2018): 155. http://dx.doi.org/10.3390/agriculture8100155.

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Humankind currently consumes more resources than our planet is able to generate. In our web survey, we investigated insects and earthworms, as a possible future food source. We targeted the survey to university students, as the possible future consumers and trendsetters of new food. A total of 3556 university students (18–29 years old) completed it. The aims of this study were to evaluate participants’ food preferences and their willingness to taste foods containing terrestrial invertebrates. Data were processed using Cronbach’s alfa to assess the reliability of each constructs. The food prefe

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Byrne, Derek Victor. "Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products." Foods 9, no. 10 (2020): 1380. http://dx.doi.org/10.3390/foods9101380.

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Acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Fina

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M, Rupesh Mervin, and Velmurugan R. "Consumer‟s preference towards organic food products." Journal of Management and Science 1, no. 1 (2011): 19–23. http://dx.doi.org/10.26524/jms.2013.3.

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The market of organic products is growing as the number of people willing to consume organic food and consumer preference towards organic food products is ever increasing. The promotion of organic food products constitutes an important option not only for producers, government and consumers but also to respond to societies‘ desire for higher food quality and food production that is less damaging to environment systems and improve the quality of life; this makes the study of consumer preferences highly important. The main purpose of this study is to identify the factors influencing consumer pre

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Bell, Winnie, Jennifer Coates, William Masters, and Norbert Wilson. "Measuring Consumer Preferences in Changing Food Environments: A Methods Review." Current Developments in Nutrition 4, Supplement_2 (2020): 1160. http://dx.doi.org/10.1093/cdn/nzaa056_007.

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Abstract Objectives Measuring consumer preferences for different food quality attributes in low- and middle-income countries (LMICs) is increasingly important for interventions and policies to better address poor nutrition and health outcomes in the context of rapidly changing food environments. Despite the importance of measuring preferences, limited research has been conducted in LMICs to develop a better understanding of what matters most to consumers. This study reviews existing methods for measuring preferences and proposes a way forward for the nutrition public health community to addres

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