Armed Forces Food Preferences

Meiselman, Herbert L.; Waterman, Day; Symington, Lawrence E

doi:10.21236/ada110512

Cited by 36 publications

(22 citation statements)

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“…Energy-dense foods containing sugar and fat were least satiating, though most palatable. Studies of US military personnel, conducted by Meiselman et al, (1974) also showed a relationship between hedonic preferences and energy density of foods. Subjects, predominantly young males, preferred meat dishes and desserts over diet beverages, vegetables and fruit.…”

Section: Palatability and Satietymentioning

confidence: 94%

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Intense sweeteners and energy density of foods: implications for weight control

Drewnowski

1999

Eur J Clin Nutr

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Energy density of foods, as opposed to their sugar or fat content, is said to be a key determinant of energy intakes. Recent laboratory studies have shown that, under ad lib conditions, subjects consume a constant weight or volume of food, so that their energy intakes depend on the energy density of the diet. Because low energydensity foods provide fewer calories per eating bout, they should Ð in theory Ð lead to reduced energy intakes and therefore weight loss. However, there is some question whether energy-dilute foods are as palatable as the more energy-dense foods. Generally high energy density equals high palatability and vice versa. Intense sweeteners represent an exception to the rule, since they maintain sweetness while reducing energy density. While many studies have explored the effects of intense sweeteners on short-term regulation of food intake, fewer studies have addressed the effectiveness of intense sweeteners in reducing energy density for weight control. Issues of energy density, palatability, and satiety, as applied to intense sweeteners are the topic of this review. Descriptors: Energy density; palatibility; satiation; intense sweeteners IntroductionHuman obesity is the outcome of excess energy intake and insuf®cient energy expenditure (West & York, 1998). Studies of dietary factors in obesity have mostly focused on intakes of sugar and fat and on the nutrient composition of the diet (Lissner & Heitmann, 1995;Bray & Popkin, 1998). At one time or another, obesity was associated with excessive consumption of fat (Lissner & Heitmann, 1995), sugar (Harnack et al, 1999), starches (Stubbs et al, 1997), or even protein (Parizkova & Rolland-Cachera, 1997). However, the percentage of energy from a given nutrient, as opposed to total calories, may not be the primary cause of obesity. The contribution of dietary fat to obesity has been sharply questioned (Willett, 1998) and it is unclear that any single nutrient is to blame. Research attention is turning toward a new dietary variable: energy density, de®ned as the amount of available energy per unit weight ). An increasing number of studies now address energy density of foods and the mean energy density of the diet Rolls et al, 1999;Drewnowski, 1998).Energy density, as opposed to the macronutrient content of foods, is increasingly viewed as the key factor in the regulation of food intake Rolls et al, 1999;Drewnowski, 1998). Under ad libitum conditions, laboratory subjects appear to consume a roughtly constant weight of food, as opposed to a constant amount of energy . In theory then, selecting foods with low energy-density ought to lead to lower energy intakes and therefore weight loss. However, not all researchers agree that the volume of food consumed is, in fact constant, or that the regulation of food intake in real life involves modulating energy density, as opposed to the weight or volume of foods.Nonetheless, lowering energy density of foods is viewed as a viable option for obesity treatment (Rolls et al, 1999). Obese women, thought to consume ex...

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Section: Palatability and Satietymentioning

confidence: 94%

“…Subjects, predominantly young males, preferred meat dishes and desserts over diet beverages, vegetables and fruit. Data for 115 out of more than 300 food questionnaire items used by Meiselman et al (1974) are shown in Figure 3.…”

Section: Palatability and Satietymentioning

confidence: 99%

Intense sweeteners and energy density of foods: implications for weight control

Drewnowski

1999

Eur J Clin Nutr

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“…Subjects were asked to indicate how much they liked or disliked each food item using the nine-point hedonic preference scale 36 . This method was adapted from food preference checklist studies conducted with Army personnel 33 . An option for 'never tried' was also included.…”

Section: Food Preference Measuresmentioning

confidence: 99%

“…Factor analysis was used to reduce preference data for individual foods 33,37 into factor-based category subscales. Only foods consumed by >75% of the sample were used in factor analysis, which resulted in the elimination of such foods as kale, collards, mustard greens, etc.…”

Section: Food Preference Measuresmentioning

confidence: 99%

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Taste and food preferences as predictors of dietary practices in young women

Drewnowski

Henderson

Levine

et al. 1999

Public Health Nutr.

153

111

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Objective: To investigate links between taste responses, self-reported food preferences and selected dietary outcomes in young women. Methods: Subjects were 159 women, with a mean age of 27.0 years. Taste responses were measured using aqueous solutions of 6-n-propylthiouracil (PROP) and sucrose. All subjects completed a 171-item food preference checklist, using nine-point category scales. Food preference data were reduced using principal components factor analyses, with the internal consistency of factor-based subscales established using Cronbach's alpha. Dietary intakes, available for a subset of 87 women, were based on 3 days of food records. Estimated intakes of carbohydrate, fibre and b-carotene were the key dietary outcome variables. Results: Genetically-mediated sensitivity to the bitter taste of PROP was associated with reduced preferences for Brussels sprouts, cabbage, spinach and coffee beverages. Higher preferences for sucrose in water were associated with increased preferences for sweet desserts. Food preferences, in turn, were associated with measures of current diet. Reduced acceptability of vegetables and fruits was associated with lower estimated intakes of carbohydrate, fibre and b-carotene. Conclusions: Taste responses to sucrose and PROP were predictive of some food preferences. Food preferences, in turn, were associated with food consumption patterns. Given that taste responsiveness to PROP is an inherited trait, there may be further links between genetic taste markers, eating habits and the selection of healthful diets.

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So What are the Practical Considerations in Actually Running A Test? What Do I Need to Know? What Does the Rest of the Company Need to Know?

2006

Sensory and Consumer Research in Food Product Design and Development

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Armed Forces Food Preferences

Cited by 36 publications

References 0 publications

Intense sweeteners and energy density of foods: implications for weight control

Intense sweeteners and energy density of foods: implications for weight control

Taste and food preferences as predictors of dietary practices in young women

So What are the Practical Considerations in Actually Running A Test? What Do I Need to Know? What Does the Rest of the Company Need to Know?

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