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Appetite, 1988
Preferences for a wide variety of foods were examined in families: 77 students, plus their siblings, mothers and fathers, for a total of 241 subjects. The food preferences of family members were more similar than would be expected by chance. However, this occurred entirely in the comparisons between spouses and between female family members.
A W, Logue +4 more
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Preferences for a wide variety of foods were examined in families: 77 students, plus their siblings, mothers and fathers, for a total of 241 subjects. The food preferences of family members were more similar than would be expected by chance. However, this occurred entirely in the comparisons between spouses and between female family members.
A W, Logue +4 more
openaire +2 more sources
Psychobiology of food preferences
International Journal of Obesity, 2001Investigations with laboratory animals can reveal much about the basic psychobiological determinants of food preference and diet-induced overeating. When offered a choice of foods, rats typically prefer high-fat and/or high-sugar food items over their nutritionally balanced chow diet.
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Food Intake and Food Preference
2013The biologic drive to eat results from complex neural and hormonal systems. The selection of one food over another is also complex, a process involving many factors including food availability, social and cultural norms, economic, biologic, and cognitive elements.
Stephanie Stein +5 more
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1992
Publisher Summary This chapter explores that humans have receptors for four basic tastes: salt, sour, bitter, and sweet. Initial affective reactions to these four tastes appear to be genetically mediated. Initial reaction to the four basic tastes appears to be genetically mediated, in omnivores such as rats and humans most food preferences are ...
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Publisher Summary This chapter explores that humans have receptors for four basic tastes: salt, sour, bitter, and sweet. Initial affective reactions to these four tastes appear to be genetically mediated. Initial reaction to the four basic tastes appears to be genetically mediated, in omnivores such as rats and humans most food preferences are ...
openaire +1 more source
DEVELOPMENT OF FOOD PREFERENCES
Annual Review of Nutrition, 1999▪ Abstract  Using a developmental systems perspective, this review focuses on how genetic predispositions interact with aspects of the eating environment to produce phenotypic food preferences. Predispositions include the unlearned, reflexive reactions to basic tastes: the preference for sweet and salty tastes, and the rejection of sour and bitter ...
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Determination of predator food preferences
Journal of Theoretical Biology, 1970Abstract A definition of food preference is developed which is valid over a wide range of predation conditions. The definition agrees with intuitive ideas about preference and readily lends itself to experimental measurement. It implicitly takes into account the ease or difficulty of capture of the various prey species available to the predator ...
D J, Rapport, J E, Turner
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Journal of Human Evolution, 2008
The cooking hypothesis proposes that a diet of cooked food was responsible for diverse morphological and behavioral changes in human evolution. However, it does not predict whether a preference for cooked food evolved before or after the control of fire.
Wobber, Victoria Elizabeth +2 more
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The cooking hypothesis proposes that a diet of cooked food was responsible for diverse morphological and behavioral changes in human evolution. However, it does not predict whether a preference for cooked food evolved before or after the control of fire.
Wobber, Victoria Elizabeth +2 more
openaire +4 more sources