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Cutello CA, Foerster FR, Dens N. Food for thought: Reinforced learning and recall of physical activity calorie equivalent (PACE) and numerical calorie content in an associative learning task. Appetite 2024; 193:107129. [PMID: 38008189 DOI: 10.1016/j.appet.2023.107129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/13/2023] [Accepted: 11/15/2023] [Indexed: 11/28/2023]
Abstract
Calorie overconsumption has been proposed as a critical contributing factor to rising obesity rates. To combat this health issue, governments and policymakers have suggested implementing numerical caloric content labels. Alternatively, physical activity calorie equivalent (PACE) labels are being proposed as an easier-to-understand metric, representing the amount of physical activity required to burn off calorie content. This study examined individuals' ability to correctly estimate either the numerical caloric content or the PACE values of food images in an associative learning task. Moreover, it assessed whether this knowledge was learned and retained over time. One hundred and ninety-one participants were instructed to estimate either the numerical caloric content or PACE values of thirty food images. To facilitate learning, feedback on the correct number of calories or PACE values was provided during the first session (Time 1). To assess retention, people re-estimated numerical caloric content or PACE values of the same food pictures three days later (Time 2) and seven days later (Time 3), where feedback was not provided. Results showed that participants in both groups improved their estimations using feedback, with people being consistently more accurate when estimating numerical calorie content. Yet, our results also suggest that participants consolidated their knowledge of PACE values over time. Finally, our findings show that hunger moderates individuals' estimation ability, where hungrier people are less accurate than satiated ones. The results contribute to our understanding of how consumers process, estimate, and learn PACE labels versus numerical caloric content, and provide valuable information for researchers and policymakers to develop and implement nutritional labels as a health strategy.
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Affiliation(s)
- Clara A Cutello
- Marketing Department, University of Antwerp, Flanders, Belgium; Behavioral Marketing Team, Faculty of Business and Economics, University of Basel, Switzerland.
| | - Francois R Foerster
- Consciousness, Cognition, and Computation Group, Centre for Research in Cognition and Neurosciences (CRCN), Université Libre de Bruxelles (ULB), Brussels, Belgium
| | - Nathalie Dens
- Marketing Department, University of Antwerp, Flanders, Belgium
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Lima MB, Santos HV, Barbosa JC, Penna LO, Pereira PAP. Effect of hydrocolloid concentration in low-calorie orange jellies on preservation of bioactive compounds and antioxidant capacity. AN ACAD BRAS CIENC 2023; 95:e20191092. [PMID: 38055602 DOI: 10.1590/0001-3765202320191092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Accepted: 01/07/2020] [Indexed: 12/08/2023] Open
Abstract
The purpose of this paper was to avaliate of the concentration of hydrocolloids (low methoxyl pectin [LMP], guar gum [GG], and carrageenan gum [CG]) in low-calorie orange jellies in order to maximize the amount of bioactive compounds and antioxidant capacity, and to study the influence on degradation these compounds. A mixture design with seven tests was used to analyze the total phenolic compounds, ascorbic acid (vitamin C) and antioxidant capacity (ABTS, DPPH and β-carotene/linoleic acid methods). The results were analyzed by response surface methodology and the Scott-Knott mean test at a significance level of 5% (p ≤ 0.05). In general, the regions containing 0.5% GG and 0.5% GC had higher levels of the variables under study, and this combination preserved the bioactive compounds and antioxidant activity of jellies in relation to that of orange juice.
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Affiliation(s)
- Michelle B Lima
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Hellen V Santos
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Junia Cristina Barbosa
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Leonardo O Penna
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Patrícia Aparecida P Pereira
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
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Quadflieg N, Voderholzer U, Meule A, Fichter MM. Comparing ICD-11 and DSM-5 eating disorder diagnoses with the Munich eating and feeding disorder questionnaire (ED-Quest). Int J Eat Disord 2023; 56:1826-1831. [PMID: 37309255 DOI: 10.1002/eat.24010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 06/02/2023] [Accepted: 06/02/2023] [Indexed: 06/14/2023]
Abstract
OBJECTIVE The new ICD-11 eating disorders (ED) guidelines are similar to the DSM-5 criteria. One difference to the DSM-5 is the inclusion of subjective binges in the definition of bulimia nervosa (BN) and binge-eating disorder (BED). The aim of this study was to identify differences between the ICD-11 guidelines and DSM-5 ED criteria, which could impact access to medical care and early treatment. METHOD Data of 3863 ED inpatients who completed the Munich Eating and Feeding Disorder Questionnaire were analyzed using standardized diagnostic algorithms for DSM-5 and ICD-11. RESULTS Agreement of diagnoses was high (Krippendorff's α = .88, 95% CI [.86, .89]) for anorexia nervosa (AN; 98.9%), BN (97.2%) and BED (100%), and lower for other feeding and eating disorders (OFED; 75.2%). Of the 721 patients with a DSM-5 OFED, 19.8% were diagnosed with AN, BN or BED by the ICD-11 diagnostic algorithm, reducing the number of OFED diagnoses. One-hundred and twenty-one patients received an ICD-11 diagnosis of BN or BED because of subjective binges. DISCUSSION For over 90% of patients, applying either DSM-5 or ICD-11 diagnostic criteria/guidelines resulted in the same full-threshold ED diagnosis. Sub-threshold and feeding disorders exhibited a discrepancy of 25%. PUBLIC SIGNIFICANCE STATEMENT For about 98% of inpatients, the ICD-11 and DSM-5 agree on the same specified eating disorder diagnosis. This is important when comparing diagnoses made by different diagnostic systems. Including subjective binges in the definition of bulimia nervosa and binge-eating disorder contributes to improved ED diagnoses. Clarifying the wording of diagnostic criteria at several places could further increase this agreement.
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Affiliation(s)
- Norbert Quadflieg
- Department of Psychiatry and Psychotherapy, University Hospital, Ludwig-Maximilians-University (LMU), Munich, Munich, Germany
| | - Ulrich Voderholzer
- Department of Psychiatry and Psychotherapy, University Hospital, Ludwig-Maximilians-University (LMU), Munich, Munich, Germany
- Schoen Clinic Roseneck, Prien am Chiemsee, Germany
- Department of Psychiatry and Psychotherapy, University Hospital, Freiburg, Germany
| | - Adrian Meule
- Department of Psychiatry and Psychotherapy, University Hospital, Ludwig-Maximilians-University (LMU), Munich, Munich, Germany
- Schoen Clinic Roseneck, Prien am Chiemsee, Germany
| | - Manfred Maximilian Fichter
- Department of Psychiatry and Psychotherapy, University Hospital, Ludwig-Maximilians-University (LMU), Munich, Munich, Germany
- Schoen Clinic Roseneck, Prien am Chiemsee, Germany
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Ceccaldi E, Niewiadomski R, Mancini M, Volpe G. What's on your plate? Collecting multimodal data to understand commensal behavior. Front Psychol 2022; 13:911000. [PMID: 36248472 PMCID: PMC9562130 DOI: 10.3389/fpsyg.2022.911000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Accepted: 08/26/2022] [Indexed: 11/13/2022] Open
Abstract
Eating is a fundamental part of human life and is, more than anything, a social activity. A new field, known as Computational Commensality has been created to computationally address various social aspects of food and eating. This paper illustrates a study on remote dining we conducted online in May 2021. To better understand this phenomenon, known as Digital Commensality, we recorded 11 pairs of friends sharing a meal online through a videoconferencing app. In the videos, participants consume a plate of pasta while chatting with a friend or a family member. After the remote dinner, participants were asked to fill in the Digital Commensality questionnaire, a validated questionnaire assessing the effects of remote commensal experiences, and provide their opinions on the shortcomings of currently available technologies. Besides presenting the study, the paper introduces the first Digital Commensality Data-set, containing videos, facial landmarks, quantitative and qualitative responses. After surveying multimodal data-sets and corpora that we could exploit to understand commensal behavior, we comment on the feasibility of using remote meals as a source to build data-sets to investigate commensal behavior. Finally, we explore possible future research directions emerging from our results.
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Affiliation(s)
- Eleonora Ceccaldi
- Casa Paganini-InfoMus, Dipartimento di Ingegneria, Bioingegneria, Robotica ed Ingegneria dei Sistemi (DIBRIS), University of Genoa, Genoa, Italy
- *Correspondence: Eleonora Ceccaldi
| | - Radoslaw Niewiadomski
- Dipartimento di Psicologia e Scienze Cognitive, University of Trento, Rovereto, Italy
| | - Maurizio Mancini
- Department of Computer Science, Sapienza University of Rome, Rome, Italy
| | - Gualtiero Volpe
- Casa Paganini-InfoMus, Dipartimento di Ingegneria, Bioingegneria, Robotica ed Ingegneria dei Sistemi (DIBRIS), University of Genoa, Genoa, Italy
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Foroni F, Esmaeilikia M, Rumiati RI. What makes a food healthy? Sex differences in what is associated to healthiness evaluations. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104438] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Dondzilo L, Mills C, Pollitt S, MacLeod C. Enhanced capacity to switch but not to maintain: The basis of attentional bias to high calorie foods in restrained eaters. Appetite 2022; 172:105969. [PMID: 35150792 DOI: 10.1016/j.appet.2022.105969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 01/13/2022] [Accepted: 02/08/2022] [Indexed: 11/02/2022]
Abstract
It has been argued that high restrained eaters (i.e., people who fluctuate between restrictive food intake and overeating) are characterised by a heightened attentional bias to high calorie foods. However, the validity of this hypothesis has not yet been convincingly established. The current study sought to empirically evaluate this hypothesis using two directional measures of attentional bias: the well-established dot probe bias assessment task and the more novel Chase the Food bias assessment task. The latter attentional assessment approach has the capacity to differentiate between attentional switching and attentional maintenance within a complex and dynamic food environment. Participants (61 high restrained eaters and 38 low restrained eaters) completed the dot probe task and the Chase the Food task. Findings obtained on the dot probe task did not reveal a group difference in terms of biased attentional responding towards high calorie vs. low calorie food. Conversely, the two groups were found to differ on one of the measures obtained on the Chase the Food task. Specifically, high restrained eaters, as compared to low restrained eaters, demonstrated speeded attentional switching to high calorie foods, rather than a greater ability to maintain attention on high calorie foods when required to do so. These novel findings imply that high restrained eaters are potentially characterised by facilitated attentional switching towards high calorie foods. Implications are discussed including the possibility of targeting biased attentional switching using training variants of the Chase the Food task in interventions designed to reduce maladaptive eating behaviours.
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Affiliation(s)
- Laura Dondzilo
- Elizabeth Rutherford Memorial Centre for the Advancement of Research on Emotion, School of Psychological Science, University of Western Australia, Australia.
| | - Caitlin Mills
- Elizabeth Rutherford Memorial Centre for the Advancement of Research on Emotion, School of Psychological Science, University of Western Australia, Australia
| | - Shannon Pollitt
- Elizabeth Rutherford Memorial Centre for the Advancement of Research on Emotion, School of Psychological Science, University of Western Australia, Australia
| | - Colin MacLeod
- Elizabeth Rutherford Memorial Centre for the Advancement of Research on Emotion, School of Psychological Science, University of Western Australia, Australia
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Norms in French for 209 images of the “food-pics” image database. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Facial EMG Activity Is Associated with Hedonic Experiences but not Nutritional Values While Viewing Food Images. Nutrients 2020; 13:nu13010011. [PMID: 33375209 PMCID: PMC7822192 DOI: 10.3390/nu13010011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/14/2020] [Accepted: 12/18/2020] [Indexed: 11/17/2022] Open
Abstract
The physiological correlates of hedonic/emotional experiences to visual food stimuli are of theoretical and practical interest. Previous psychophysiological studies have shown that facial electromyography (EMG) signals were related to subjective hedonic ratings in response to food images. However, because other data showed positive correlations between hedonic ratings and objective nutritional values of food, whether the facial EMG reactions to food images could reflect the hedonic evaluation or nutritional assessment of food remains unknown. To address this issue, we measured subjective hedonic ratings (liking, wanting, valence, and arousal) and physiological signals (facial EMG of the corrugator supercilii, zygomatic major, masseter, and suprahyoid muscles, skin potential responses, and heart rates) while participants observed food images that had objective nutritional information (caloric, carbohydrate, fat, and protein contents). The results revealed that zygomatic major EMG activity was positively correlated with ratings of liking, wanting, and valence, but not with any objective nutritional value. These data indicate that facial EMG signals in response to food images reflect subjective hedonic experiences, but not objective nutritional values, associated with the food item.
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Sato W, Minemoto K, Sawada R, Miyazaki Y, Fushiki T. Image database of Japanese food samples with nutrition information. PeerJ 2020; 8:e9206. [PMID: 32596038 PMCID: PMC7305770 DOI: 10.7717/peerj.9206] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Accepted: 04/27/2020] [Indexed: 11/20/2022] Open
Abstract
Background Visual processing of food plays an important role in controlling eating behaviors. Several studies have developed image databases of food to investigate visual food processing. However, few databases include non-Western foods and objective nutrition information on the foods. Methods We developed an image database of Japanese food samples that has detailed nutrition information, including calorie, carbohydrate, fat and protein contents. To validate the database, we presented the images, together with Western food images selected from an existing database and had Japanese participants rate their affective (valence, arousal, liking and wanting) and cognitive (naturalness, recognizability and familiarity) appraisals and estimates of nutrition. Results The results showed that all affective and cognitive appraisals (except arousal) of the Japanese food images were higher than those of Western food. Correlational analyses found positive associations between the objective nutrition information and subjective estimates of the nutrition information, and between the objective calorie/fat content and affective appraisals. Conclusions These data suggest that by using our image database, researchers can investigate the visual processing of Japanese food and the relationships between objective nutrition information and the psychological/neural processing of food.
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Aulbach MB, Harjunen VJ, Spapé M, Knittle K, Haukkala A, Ravaja N. No evidence of calorie‐related modulation of N2 in food‐related Go/No‐Go training: A preregistered ERP study. Psychophysiology 2020; 57:e13518. [DOI: 10.1111/psyp.13518] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 11/12/2019] [Accepted: 12/13/2019] [Indexed: 12/13/2022]
Affiliation(s)
- Matthias Burkard Aulbach
- Faculty of Social Sciences, Department of Social Research University of Helsinki Helsinki Finland
| | - Ville Johannes Harjunen
- Faculty of Medicine, Department of Psychology and Logopedics University of Helsinki Helsinki Finland
| | - Michiel Spapé
- Faculty of Medicine, Department of Psychology and Logopedics University of Helsinki Helsinki Finland
| | - Keegan Knittle
- Faculty of Social Sciences, Department of Social Research University of Helsinki Helsinki Finland
| | - Ari Haukkala
- Faculty of Social Sciences, Department of Social Research University of Helsinki Helsinki Finland
- Helsinki Collegium for Advanced Studies University of Helsinki Helsinki Finland
| | - Niklas Ravaja
- Faculty of Medicine, Department of Psychology and Logopedics University of Helsinki Helsinki Finland
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