Psychobiology of Food Choice and Eating Behaviour - TOX testing
9 important questions on Psychobiology of Food Choice and Eating Behaviour - TOX testing
Diet related chronic diseases such as obesity and T2D are largely avoidable and are a result of...
- The foods we choose
- the quantity (portion) we consume
- the frequency we consume them (dietary patterns)
Why we focus on sensory in a nutritional context?
Chronic disease and ill health are influenced by the prolonged exposure to diets with poor nutritive properties and high energy
Why is restricting dietary energy intake hard?
- leave you feeling hungry
- focus on eating less
Palatability =
Desire to eat =
Reward value of food =
Prospective consumption =
how much I would like to eat this food right now
Desire to eat =
how great is my desire to eat right now (liking vs wanting)
Reward value of food =
how willing I am to work (pay more/wait) for a food reward
Prospective consumption =
how much I think I can eat right now
What do you know about protein and satiety?
- Protein most satiating compared with carbs and fats
- protien -> low concentrations -> solid
- many different type of protein: animal, plant
- protein intake is regulated (due to protein turnover)
What do you know about carbs and satiety?
- Less satiating than protein, more satiating than fat
- taste; can be consumed as sweet simple carbs or savoury complex carbs (starches)
- food form: liquid sugards and solid sugars
- high glycemic CHO - impact on hunger?
What do you know about carbs and satiety?
- Less satiating than protein, more satiating than fat
- taste; can be consumed as sweet simple carbs or savoury complex carbs (starches)
- food form: liquid sugards and solid sugars
- high glycemic CHO - impact on hunger?
What is the Australian paradox?
What do you knwo about fats and satiety?
- Fat is energetically potent (9 kcals/g) but sensorially difficult to detect
- considered the least satiating due to its high energy density and low weight
- makes foods soft, smooth, easy to eat
- it becomes more difficult to detect at higher taste intensities
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