1) To assess emotional reactions of children and adults to foods using physiological and behavioral measurements.2) To identify the relative contributions of vision, olfaction and tasting to aversive/affective responses to foods.
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
gezonde voedselkeuze
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
To assess emotional reactions to foods using physiological and behavioural
measures.
Secondary outcome
1. To determine whether affective/aversive reactions to foods are primarily
triggered by the first visual encounter with the food.
2. To determine whether affective/aversive reactions to foods are primarily
triggered by the instruction to either visually inspect, smell or taste the
food.
3. To determine whether affective/aversive reactions to foods are primarily
triggered when the food is visually inspected, smelled or tasted.
4. To determine whether the instruction of visual inspection, smelling or
tasting affects the speed with which the food is brought to the face.
5. To determine the effect of food experiences on affective/aversive reactions
by comparing the results of children and young adults.
Background summary
Children tend to select foods that are 1) sweet and salty, 2) familiar
(neophobia), and 3) that are associated with favorable eating situations and
pleasant post-ingestive consequences (Birch, 1999). Foods that are considered
healthy, such as vegetables, typically do not fit these criteria and are
under-consumed by children, as well as many adults. Other foods are initially
disliked by children and are often learned to be liked by adults (e.g., sour
foods, or foods with a specific texture such as oysters). Little is known about
which specific sensory properties of foods elicit aversive and emotional
reactions in children. Is it the visual texture, smell, or taste, or all of
them? Consequently, product developers have very few guidelines to make
healthy foods more appealing to children. The proposed study will use
behavioral as well as physiological measures to assess emotional reactions of
children to various aspects of food, such as its taste, smell, or sight. To
investigate the effect of experience with foods, reactions of adults to these
aspects of food will be measured as well.
Study objective
1) To assess emotional reactions of children and adults to foods using
physiological and behavioral measurements.
2) To identify the relative contributions of vision, olfaction and tasting to
aversive/affective responses to foods.
Study design
Over a total of eighteen trials, each of the 6 foods will be presented once in
the visual inspection, smelling and tasting conditions using a within-subject
design with one between-subject factor (age category of the subject).
Presentation of the foods and conditions will be randomized.
Study burden and risks
The study is non-therapeutic to the participants. The risk associated with
participation is negligible and compared to other studies the burden can be
considered low.
Bornse Weilanden 9
6708 WG Wageningen
Nederland
Bornse Weilanden 9
6708 WG Wageningen
Nederland
Listed location countries
Age
Inclusion criteria
General good health
Age: 8-10 year (children)
Age: 20-25 year (adult).
Exclusion criteria
History of eating disorders and heart problems
Design
Recruitment
Followed up by the following (possibly more current) registration
No registrations found.
Other (possibly less up-to-date) registrations in this register
No registrations found.
In other registers
| Register | ID |
|---|---|
| CCMO | NL30074.081.09 |