Publication search
with Food liking as keyword

Facial electromyography and subjective liking data from 70 New Zealand participants in response to food images and choco...

Published in Data in Brief

This article describes a dataset of facial electromyography and subjective liking data from 70 New Zealand participants used in the study “An unfamiliar presence reduces facial disgust responses to food stimuli” by Nath, Cannon and Philipp [1]. Participants’ facial muscle activity from zygomaticus major, corrugator supercilii, and levator labii sup...

Exploring the restrictive feeding phenomenon and the potential impact on child food preferences

Parenting practices used to restrict children's consumption of palatable foods like lollies and chips have been implicated as contributing to obesity, but there is limited knowledge of the nature and dimensions of this phenomenon. Using a mixed methods approach, key dimensions were identified and a conceptual framework developed to improve future m...

Providing choice and/or variety during a meal: Impact on vegetable liking and intake

Out-of-home catering services frequently offer consumers the opportunity to choose their foods from among different proposals and/or provide consumers with a variety of food. The aim of the present study was to assess the impact of choice and/or variety on food liking and food intake. Fifty-nine normal weight adults were recruited under the conditi...

The structure of a food product assortment modulates the effect of providing choice on food intake.

Published in Appetite

Several authors showed that providing choice may increase food liking and food intake. However, the impact of choice may be modulated by assortment's characteristics, such as the number of alternatives or their dissimilarity. The present study compared the impact of choice on food liking and intake under the two following conditions: (1) when choos...

Are food-related perceptions associated with meal portion size decisions? A cross-sectional study.

Published in Appetite

The purpose of this study was to test a comprehensive model of meal portion size determinants consisting of sociodemographic, psychological and food-related variables, whilst controlling for hunger and thirst. Using cross-sectional nationally representative data collected in 2075 participants from the Island of Ireland (IoI) and Denmark (DK), eight...

Odd versus even: a scientific study of the 'rules' of plating.

Published in PeerJ

We report on the results of a series of large-scale computer-based preference tests (conducted at The Science Museum in London and online) that evaluated the widely-held belief that food should be plated in odd rather than even numbers of elements in order to maximize the visual appeal of a dish. Participants were presented with pairs of plates of ...

The silver sensory experience - A review of senior consumers' food perception, liking and intake

It is commonly assumed that sensory impairments occurring with age negatively affect older people's intake of foods in terms of both quality and quantity. This review discusses evidence published on the effects of age on sensory perception and the consequences for independently living seniors' perception, liking and intake of food products. Because...

Training response inhibition to food is associated with weight loss and reduced energy intake.

Published in Appetite

The majority of adults in the UK and US are overweight or obese due to multiple factors including excess energy intake. Training people to inhibit simple motor responses (key presses) to high-energy density food pictures reduces intake in laboratory studies. We examined whether online response inhibition training reduced real-world food consumption...