Response to palatability after area postrema lesions: a result of learned aversions

1989 ◽  
Vol 257 (5) ◽  
pp. R1075-R1082
Author(s):  
N. Tomoyasu ◽  
N. J. Kenney
Keyword(s):  
Food Choice ◽  
Food Preference ◽  
Area Postrema ◽  
The Novel ◽  
Food Aversion ◽  
Novel Food ◽  
Sham Surgery ◽  
Choice Tests ◽  
Diet History

The role of palatability, novelty, and food aversion in determining changes of food choice after ablation of the area postrema and caudal-medial aspect of the nucleus of the solitary tract (AP/cmNTS) is examined through a series of studies utilizing 24-h, two-food choice tests. On test days, the food that the animal has ingested since the time of lesioning or sham surgery is presented along with a novel food that varies in palatability. The results indicate that postlesion diet history is the major determinant of food choice by lesioned rats. Lesioned rats consistently take less of their familiar postlesion food than diet-matched controls, suggesting that the lesioned rats have developed an aversion to that food. Over-ingestion of the novel food may occur, but this outcome is not reliable. No indication that the animals' response to food palatability is affected by AP/cmNTS ablation was found. Learned aversion to a food ingested after AP/cmNTS ablation may account not only for changes of food preference after the lesion but also may be involved in the hypophagia and weight loss resulting from the ablation.

Can Social Behaviour Influence Food Preference of Wild Mice, Mus Domesticus, in Confined Field Populations?

1996 ◽  
Vol 44 (5) ◽  
pp. 493 ◽  
Author(s):  
P Valsecchi ◽  
GR Singleton ◽  
WJ Price
Keyword(s):  
Food Preference ◽  
Food Selection ◽  
The Novel ◽  
Staple Food ◽  
Wild Mice ◽  
Novel Food ◽  
Novel Foods ◽  
Adaptive Value ◽  
Eastern Australia

The role of social transmission in directing food preference was assessed in adult wild mice living in seminatural outdoor enclosures located in south-eastern Australia. We first examined whether mice recently fed one novel food and then released back into the enclosure (demonstrator mice) influenced the food preference of mice presented with a choice between that novel food and one other novel food. Then we examined the food preference of mice presented with a novel food and their staple food, after demonstrator mice were fed with the novel food and returned to the enclosure. The main results were as follows: (i) mice given a choice between two novel foods, in the presence of demonstrator mice, consumed significantly more of the novel food to which demonstrator mice had been exposed; and (ii) mice given a choice of one novel food and their staple food, in the presence of demonstrator mice that had been exposed to the novel food, ate similar amounts of the two foods. The adaptive value of different strategies of food selection is discussed.

scholarly journals Perceptual salience influences food choices independently of health and taste preferences

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Jane Dai ◽  
Jeremy Cone ◽  
Jeff Moher
Keyword(s):  
Cognitive Load ◽  
Healthy Eating ◽  
Food Choice ◽  
Time Pressure ◽  
Taste Preference ◽  
Food Choices ◽  
Health Issues ◽  
Perceptual Salience ◽  
Choice Tests

Abstract Background Making decisions about food is a critical part of everyday life and a principal concern for a number of public health issues. Yet, the mechanisms involved in how people decide what to eat are not yet fully understood. Here, we examined the role of visual attention in healthy eating intentions and choices. We conducted two-alternative forced choice tests of competing food stimuli that paired healthy and unhealthy foods that varied in taste preference. We manipulated their perceptual salience such that, in some cases, one food item was more perceptually salient than the other. In addition, we manipulated the cognitive load and time pressure to test the generalizability of the salience effect. Results Manipulating salience had a powerful effect on choice in all situations; even when an unhealthy but tastier food was presented as an alternative, healthy food options were selected more often when they were perceptually salient. Moreover, in a second experiment, food choices on one trial impacted food choices on subsequent trials; when a participant chose the healthy option, they were more likely to choose a healthy option again on the next trial. Furthermore, robust effects of salience on food choice were observed across situations of high cognitive load and time pressure. Conclusions These results have implications both for understanding the mechanisms of food-related decision-making and for implementing interventions that might make it easier for people to make healthy eating choices.

scholarly journals The effect of within-meal protein content and taste on subsequent food choice and satiety

2011 ◽  
Vol 106 (5) ◽  
pp. 779-788 ◽  
Author(s):  
Sanne Griffioen-Roose ◽  
Monica Mars ◽  
Graham Finlayson ◽  
John E. Blundell ◽  
Cees de Graaf
Keyword(s):  
Protein Content ◽  
Food Choice ◽  
Food Preference ◽  
Food Reward ◽  
Meal Protein ◽  
Sensory Qualities ◽  
Ad Libitum ◽  
Underlying Processes ◽  
Insight Into

It is posed that protein intake is tightly regulated by the human body. The role of sensory qualities in the satiating effects of protein, however, requires further clarification. Our objective was to determine the effect of within-meal protein content and taste on subsequent food choice and satiety. We used a cross-over design whereby sixty healthy, unrestrained subjects (twenty-three males and thirty-seven females) with a mean age of 20·8 (sd 2·1) years and a mean BMI of 21·5 (sd 1·6) kg/m2 were offered one of four isoenergetic preloads (rice meal) for lunch: two low in protein (about 7 % energy derived from protein) and two high in protein (about 25 % energy from protein). Both had a sweet and savoury version. At 30 min after preload consumption, subjects were offered an ad libitum buffet, consisting of food products differing in protein content (low/high) and taste (sweet/savoury). In addition, the computerised Leeds Food Preference Questionnaire (LFPQ) was run to assess several components of food reward. The results showed no effect of protein content of the preloads on subsequent food choice. There was an effect of taste; after eating the savoury preloads, choice and intake of sweet products were higher than of savoury products. No such preference was seen after the sweet preloads. No differences in satiety were observed. To conclude, within one eating episode, within-meal protein content in these quantities seems not to have an effect on subsequent food choice. This appears to be mostly determined by taste, whereby savoury taste exerts the strongest modulating effect. The results of the LFPQ provided insight into underlying processes.

scholarly journals Role of immigrants and muzzle contacts in the uptake of a novel food by wild vervet monkeys

2021 ◽  
Author(s):  
Pooja Dongre ◽  
Charlotte Canteloup ◽  
Gaëlle Lanté ◽  
Mathieu Cantat ◽  
Erica van de Waal
Keyword(s):  
Information Seeking ◽  
Population Level ◽  
Vervet Monkeys ◽  
The Novel ◽  
Adult Males ◽  
Novel Food ◽  
Behavioural Adaptation ◽  
Contact Behaviour ◽  
Level Culture

The entry into and uptake of information in social groups is critical for behavioural adaptation by long-lived species in rapidly changing environments. We exposed five groups of wild vervet monkeys to a novel food to investigate innovation of processing and consuming it. We observed whether dispersing males could introduce this innovation into groups and compare uptake between groups. We report that immigrant males innovated in two groups, and an infant innovated in one group. In two other groups, immigrant males imported the innovation from another group. Uptake of the novel food was fastest in groups where immigrant males ate first and younger individuals were most likely to acquire the novel food. We also investigated the role of muzzle contact behaviour in information seeking around the novel food. Muzzle contacts decreased in frequency over repeated exposures to the novel food, were targeted towards knowledgeable adults the most, and juveniles and naïve individuals initiated the most. Knowledgeable adult males were targeted but rarely initiated muzzle contacts, whereas knowledgeable adult females were targeted and initiated them, emphasising an adult sex difference in seeking social information. We highlight the potential of immigrants as vectors of information, enabling rapid behavioural adaptation and population level culture.

scholarly journals Novel Food-Based Product Communication: A Neurophysiological Study

Nutrients ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 2092 ◽  
Author(s):  
Vincenzo Russo ◽  
Giulia Songa ◽  
Laura Emma Milani Marin ◽  
Claudia Maria Balzaretti ◽  
Doriana Eurosia Angela Tedesco
Keyword(s):  
Food Choice ◽  
Food Sources ◽  
Steady Increase ◽  
The Novel ◽  
Food Labels ◽  
Novel Food ◽  
Terrestrial Invertebrates ◽  
Nutritional Qualities ◽  
Alternative Sources ◽  
Practical Implications

The steady increase in the global food demand requires alternative sources. Food sources from invertebrates could be a viable alternative. Despite a growing interest in terrestrial invertebrates as novel food, Western consumers have to cope with fears and taboos. This research aims to investigate possible communication strategies of novel food through labels. To understand the complexity underlying food choice and novel food attitude, two studies were carried out. In Study 1, the main drivers in the food decision-making process were identified. Based on these results, in Study 2, two different food labels for crackers made with earthworm flour were designed. Applying a neurophysiological approach, we measured participants’ neuropsychophysiological activation and behavioural response while watching food labels. A video on nutritional and ecological issues was shown to consumers to reduce aversion towards earthworms as food. The results in Study 1 indicate health and sensory dimensions as the major drivers in food choice. The data of Study 2 supported the effectiveness of the statement about nutritional qualities of the products on male participants, who tend to have a more positive reaction than female participants toward the novel product made with earthworm flour when the label’s claim focuses on nutritional advantages. Limitations and practical implications are discussed.

scholarly journals FOOD: INVISIBLE BRIDGE CONNECTING THE PAST AND PRESENT DAY OF DIASPORIC IDENTITY

2019 ◽  
Vol 6 (2) ◽  
pp. 42-50
Author(s):  
Sri Hariyatmi
Keyword(s):  
Food Choice ◽  
Food Preference ◽  
Sensory System ◽  
Structured Interview ◽  
Dominant Culture ◽  
The Past ◽  
Diasporic Identity ◽  
Qualitative Technique ◽  
The Relationship

As people migrate, they move along with their emotional luggage including flavors, aromas, smells, and their gastronomical experience that also travel with them. This paper seeks to explore the role of food in the life of diaspora and how their negotiation to choose food in their new “home” has become a magical space that allows them to reconfigure their sensory system and eventually makes them a person with richer sensory systems. Several studies have been conducted to explore the relationship between personal identity and food preference. None, however, discusses how food choice influences the reconstruction of identity. Thus, this study aimed at filling the niche by exploring the relationship between food and its influence in reconstructing identity quest.  This qualitative study collected its data from ten diasporas living in Thailand and Indonesia by using an informal semi-structured interview. The interview results were employed as the main data of this study. In addition, a descriptive qualitative technique was used to analyze the data.  Drawing on Babha’s concept of hybridity, this paper argues that firstly, food is an invisible bridge connecting the past and present-day of diasporic identity. Secondly, it also served as the shrine of negotiation for the diaspora in this study to reconfigure their identity in enduring adversity from living under a new dominant culture. 

ROLE OF THE NOVEL INTRODUCED PAN-INTESTINAL CAPSULE ENDOSCOPY SYSTEM IN CELIAC DISEASE

2019 ◽  
Author(s):  
F Foerster ◽  
K Mönkemüller ◽  
PR Galle ◽  
H Neumann
Keyword(s):  
Celiac Disease ◽  
Capsule Endoscopy ◽  
The Novel

Patterns: Rosamond Lehmann

2018 ◽  
Author(s):  
Vike Martina Plock
Keyword(s):  
Coming Of Age ◽  
Public Image ◽  
Market Forces ◽  
The Novel ◽  
Fashion Industry ◽  
To The Lighthouse ◽  
Fashion Magazines ◽  
Female Authorship ◽  
Rosamond Lehmann

This chapter analyzes the role of fashion as a discursive force in Rosamond Lehmann’s 1932 coming-of-age novel Invitation to the Waltz. Reading the novel alongside such fashion magazines as Vogue, it demonstrates Lehmann’s awareness that 1920s fashion, in spite of its carefully stylized public image as harbinger of originality, emphasized the importance of following preconceived (dress) patterns in the successful construction of modern feminine types. Invitation to the Waltz, it argues, opposes the production of patterned types and celebrates difference and disobedience in its stead. At the same time, the novel’s formal appearance is nonetheless dependent on the very same tenets it criticizes. On closer scrutiny, it is seen to reveal its resemblance to Virginia Woolf’s To the Lighthouse (1927). A tension between imitation and originality determines sartorial fashion choices. This chapter shows that female authorship in the inter-war period was subjected to the same market forces that controlled and sustained the organization of the fashion industry.

SARS-COV2 virus and Coronavirus disease (COVID-19)

2020 ◽  
Vol 11 (SPL1) ◽  
pp. 977-982
Author(s):  
Mohamed J. Saadh ◽  
Bashar Haj Rashid M ◽  
Roa’a Matar ◽  
Sajeda Riyad Aldibs ◽  
Hala Sbaih ◽  
...  
Keyword(s):  
Close Contact ◽  
Antiviral Agents ◽  
Health Concern ◽  
The Novel ◽  
Global Public Health ◽  
Fatal Disease ◽  
Mild Disease ◽  
Life Threatening ◽  
Novel Coronavirus

SARS-COV2 virus causes Coronavirus disease (COVID-19) and represents the causative agent of a potentially fatal disease that is of great global public health concern. The novel coronavirus (2019) was discovered in 2019 in Wuhan, the market of the wet animal, China with viral pneumonia cases and is life-threatening. Today, WHO announces COVID-19 outbreak as a pandemic. COVID-19 is likely to be zoonotic. It is transmitted from bats as intermediary animals to human. Also, the virus is transmitted from human to human who is in close contact with others. The computerized tomographic chest scan is usually abnormal even in those with no symptoms or mild disease. Treatment is nearly supportive; the role of antiviral agents is yet to be established. The SARS-COV2 virus spreads faster than its two ancestors, the SARS-CoV and Middle East respiratory syndrome coronavirus (MERS-CoV), but has lower fatality. In this article, we aimed to summarize the transmission, symptoms, pathogenesis, diagnosis, treatment, and vaccine to control the spread of this fatal disease.

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