Learn More
Vegetable consumption is low among many children. This study compared the efficacy of the exposure learning strategies mere exposure, flavour-flavour and flavour-nutrient learning in changing children's intake of a novel vegetable. An unmodified artichoke purée was served at pre-testing. Hereafter children were exposed 10 times to unmodified purée (mere(More)
OBJECTIVES The fatty acid composition and other nutrients in traditional Inuit food appear to provide some protection against diseases of affluent industrialized societies, such as cardiovascular diseases and type 2 diabetes. A transition towards increased amounts of imported food might increase the occurrence of these diseases among Inuit. However, since(More)
Working memory for odors, which has received almost no attention in the literature, was investigated in two experiments. We show that performance in a 2-back task with odor stimuli is well above chance. This is true not only for highly familiar odors, as has been shown by Dade, Zatorre, Evans, and Jones-Gotman, NeuroImage, 14, 650-660, (2001), but also for(More)
BACKGROUND & AIMS Bioactive ingredients have been shown to reduce appetite and energy intake. The magnitude of these effects might depend on energy balance why it was investigated how capsaicin, green tea, CH-19 sweet pepper as well as green tea and capsaicin affect appetite and energy intake during respectively negative and positive energy balance. (More)
Studies of human odour memory have in most cases been obscured by the experimental designs utilised, in which verbal memory played a crucial role in the subjects' performance. Previously, attempts have been made to minimise verbal mediation in the assessment of odour memory by the use of incidental or implicit learning, which is how odours are learned in(More)
The aim of this experiment is to compare sensory specific satiety (SSS) and sensory specific desire to eat (SSD), which can be described as general wanting for certain taste categories and go beyond specific foods, in children and adults and their impact on subsequent food choices. Eighty-seven children (10.3 ± 0.6 years) and 49 adults (31.0 ± 2.0 years)(More)
BACKGROUND & AIMS Infants may learn to accept flavours via exposure to flavour in mother's milk. This study examines whether acceptance of a flavour compound develops over 10 exposures through mother's milk (part 1), and how such acceptance evolves after 10 exposures, on alternate days, to the same flavour in solid food (part 2). METHODS Three groups of(More)
Transfer of dietary flavour compounds into human milk is believed to constitute the infant's early flavour experiences. This study reports on the time-dependent transfer of flavour compounds from the mother's diet to her breast milk using a within-subject design. Eighteen lactating mothers completed three test days on which they provided a baseline milk(More)
BACKGROUND Streptococcus pneumoniae is a frequent bacterial cause of serious infections that may cause permanent sequelae and death. A 7-valent conjugate vaccine may reduce the incidence of pneumococcal disease, but some previous studies have questioned the cost-effectiveness of the vaccine. The aim of this study was to estimate costs and health(More)
Low vegetable consumption in children is a concern in many EU countries, fewer than one fifth of children in Europe consume the WHO recommended amounts. Systematic studies demonstrate that experience with a variety of vegetables early in childhood can promote later consumption as early dietary habits often track into adulthood. This study examined(More)