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Foods
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Food Choice, Ingestive Behavior and Sensation
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Food Choice, Ingestive Behavior and Sensation

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (15 June 2017) | Viewed by 44474

Special Issue Editors

Dr. John Hayes

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Guest Editor
Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, USA
Interests: sensory science; human psychophysics; taste biology; drug delivery systems; food choice; ingestive behavior; consumer acceptability
Dr. Cordelia Running

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Guest Editor
Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, USA
Interests: human psychophysics; sensory science; ingestive behavior; saliva; oral lipids
Dr. Ciaran Forde

E-Mail Website
Guest Editor
Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore
Interests: sensory science; food choice; portion selection; ingestive behavior; appetite and energy intake regulation

Special Issue Information

Dear Colleagues,

From the third trimester of pregnancy onwards, chemical senses can detect stimuli which guide our understanding and navigation of the world around us. Food choice and ingestion are important learned behaviors built on the relationship between sensory information and postingestive experience of fullness and satisfaction. Food has no nutritional value until it has been chosen and consumed, and repeat consumption will depend on the acceptability of this experience. This makes our understanding of the food sensations central to the study of eating behaviors. Taste, smell, and texture obviously play a central role the palatability of food and stimulate our desire to eat, along with smaller contributions from vision and audition. However, sensory signals also influence the onset of satiation, satiety and regulation of energy intake. Food odors stimulate our appetite and influence our food choices. Tastes signal the arrival of nutrients and the onset of satiation. Food texture moderates the rate of eating and oral-metering of calories during ingestion. Even in a highly palatable food environment, equally liked foods with subtle differences in sensory quality and intensity can influence everyday eating behavior and energy intake.

A deeper understanding of how the sensory properties of foods and beverages influence food choice, portion selection and ingestion will drive development of successful behavioral and dietary strategies to manage chronic conditions like obesity and type-2 diabetes.

This Special Issue of Foods will contain contributions from leading experts in the field of food-associated influences on human sensory perception, appetite regulation, and nutrition.

Dr. John Hayes
Dr. Cordelia Running
Dr. Ciarán G. Forde
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Sensory Perception
  • Ingestive Behavior
  • Energy intake regulation
  • Food choice
  • Dietary compliance

Published Papers (5 papers)

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Research

530 KiB  
Article
The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions
by Janet Van den Boer, Melanie Werts, Els Siebelink, Cees De Graaf and Monica Mars
Foods 2017, 6(10), 87; https://doi.org/10.3390/foods6100087 - 02 Oct 2017
Cited by 32 | Viewed by 7070
Abstract
Choosing foods that require more time to consume and have a low energy density might constitute an effective strategy to control energy intake, because of their satiating capacity. The current study assessed the eating rate of Dutch food, and investigated the associations between [...] Read more.
Choosing foods that require more time to consume and have a low energy density might constitute an effective strategy to control energy intake, because of their satiating capacity. The current study assessed the eating rate of Dutch food, and investigated the associations between eating rate and other food properties. We also explored the opportunities for a diet with a low energy intake rate (kJ/min). Laboratory data on the eating rate of 240 foods—representing the whole Dutch diet—was obtained. The results show a wide variation in both eating rate (from 2 g/min for rice waffle to 641 g/min for apple juice) and energy intake rate (from 0 kJ/min (0 kcal/min) for water to 1766 kJ/min (422 kcal/min) for chocolate milk). Eating rate was lower when foods were more solid. Moreover, eating rate was positively associated with water content and inversely with energy density. Energy intake rate differed substantially between and within food groups, demonstrating that the available foods provide opportunities for selecting alternatives with a lower energy intake rate. These findings offer guidance when selecting foods to reduce energy intake. Full article
(This article belongs to the Special Issue Food Choice, Ingestive Behavior and Sensation)
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1434 KiB  
Article
Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †
by Brandon Bell, Koushik Adhikari, Edgar Chambers IV, Sajid Alavi, Silvia King and Mark Haub
Foods 2017, 6(8), 70; https://doi.org/10.3390/foods6080070 - 18 Aug 2017
Cited by 1 | Viewed by 6487
Abstract
Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices [...] Read more.
Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations (n = 100), followed by three days of emotion testing were conducted. A human clinical trial (n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion “Satisfied” increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different. Full article
(This article belongs to the Special Issue Food Choice, Ingestive Behavior and Sensation)
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610 KiB  
Article
An Investigation of Sensory Specific Satiety and Food Size When Children Consume a Whole or Diced Vegetable
by Jasmine R. Goh, Catherine G. Russell and Djin G. Liem
Foods 2017, 6(7), 55; https://doi.org/10.3390/foods6070055 - 24 Jul 2017
Cited by 10 | Viewed by 8923
Abstract
Children’s vegetable consumption is often lower than that needed to promote optimal health and development, and practical approaches for increasing vegetable consumption are needed. Sensory Specific Satiety (SSS) reduces the liking and consumption of a consumed food over the course of an eating [...] Read more.
Children’s vegetable consumption is often lower than that needed to promote optimal health and development, and practical approaches for increasing vegetable consumption are needed. Sensory Specific Satiety (SSS) reduces the liking and consumption of a consumed food over the course of an eating occasion and is an important factor in meal termination. The present study aimed to investigate the development of SSS when children ate vegetables of different sizes. The absence of SSS would be an encouraging sign to provide children more vegetables during a meal. Seventy-two children (33 boys, ages 8.8 ± 1.5 years) were recruited from Australian primary schools. Participating children consumed either whole or diced carrots for a maximum period of 10-min from a 500 g box. Cucumber was used as a control vegetable. Children’s liking of carrots and cucumber was measured with a 5-point child friendly hedonic scale prior to and after carrot consumption. In comparison to cucumber, liking for neither diced (p = 0.57) nor whole carrots (p = 0.18) changed during ad libitum consumption of carrots, indicating that SSS did not occur. However, children (n = 36) who finished eating carrots within the 10-min time limit, spent more time eating the whole carrots compared to the diced carrots (p < 0.05), which tended to result in a higher consumption of whole carrots (p < 0.06). This suggests that, in order to increase vegetable consumption, it is better to present children whole carrots than diced carrots. These findings might aid in the development of strategies to promote children’s greater vegetable consumption. Full article
(This article belongs to the Special Issue Food Choice, Ingestive Behavior and Sensation)
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963 KiB  
Article
Can the Palatability of Healthy, Satiety-Promoting Foods Increase with Repeated Exposure during Weight Loss?
by Katherene O.-B. Anguah, Jennifer C. Lovejoy, Bruce A. Craig, Malinda M. Gehrke, Philip A. Palmer, Petra E. Eichelsdoerfer and Megan A. McCrory
Foods 2017, 6(2), 16; https://doi.org/10.3390/foods6020016 - 22 Feb 2017
Cited by 17 | Viewed by 13651
Abstract
Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet. We tested whether the palatability of pulse containing foods provided during a [...] Read more.
Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet. We tested whether the palatability of pulse containing foods provided during a weight loss intervention which were particularly high in fiber and low in energy density would increase with repeated exposure. At weeks 0, 3, and 6, participants (n = 42; body mass index (BMI) 31.2 ± 4.3 kg/m2) were given a test battery of 28 foods, approximately half which had been provided as part of the intervention, while the remaining half were not foods provided as part of the intervention. In addition, about half of each of the foods (provided as part or not provided as part of the intervention) contained pulses. Participants rated the taste, appearance, odor, and texture pleasantness of each food, and an overall flavor pleasantness score was calculated as the mean of these four scores. Linear mixed model analyses showed an exposure type by week interaction effect for taste, texture and overall flavor pleasantness indicating statistically significant increases in ratings of provided foods in taste and texture from weeks 0 to 3 and 0 to 6, and overall flavor from weeks 0 to 6. Repeated exposure to these foods, whether they contained pulses or not, resulted in a ~4% increase in pleasantness ratings. The long-term clinical relevance of this small increase requires further study. Full article
(This article belongs to the Special Issue Food Choice, Ingestive Behavior and Sensation)
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2528 KiB  
Article
Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
by Kadri Koppel, Federica Higa, Sandria Godwin, Nelson Gutierrez, Roman Shalimov, Paula Cardinal, Brizio Di Donfrancesco, Miriam Sosa, Angel A. Carbonell-Barrachina, Loreida Timberg and Edgar Chambers IV
Foods 2016, 5(3), 66; https://doi.org/10.3390/foods5030066 - 21 Sep 2016
Cited by 9 | Viewed by 7514
Abstract
Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective [...] Read more.
Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food leftovers; such as meat, fresh salads, or restaurant dishes would be kept refrigerated or would be left at room temperature before refrigeration. Researchers also investigated how consumers would determine if the food was still safe for consumption. Potentially risky behaviors were observed in all seven countries. For instance, 55.8% of Estonians, 25% of Russians and 25.8% of Argentinean participants left food out at room temperature for several hours before storing in the refrigerator. Furthermore, 25%–29% of Colombian, Estonian, and Spanish consumers would look, smell, and taste leftovers to determine its probable safety. Correct handling of leftovers is an important aspect of consumer food safety. Although the surveys cannot be representative of all consumers in each country, they do provide an initial overview of comparative practices for handling leftovers among different countries. This provides government and educators with information on potential universal and unique consumer food safety issues related to handling leftover foods among various countries. Full article
(This article belongs to the Special Issue Food Choice, Ingestive Behavior and Sensation)
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