Eating behaviour depends partly on food preference, which may be determined by different types of emotions. Among the emotions generated by food, disgust and pleasure are common and can lead to increased and reduced food consumption. We tested the hypothesis that (1) elderly men and women felt different emotions towards food, and (2) low energy intake is related to negative emotions towards food. In February 2004, a convenience sample of elderly participants was recruited locally by telephone. Food intake of 52 elderly people, aged 63-80 years, was monitored throughout each day for one week and made it possible to assign the elderly people to two groups (low and high energy intake from food consumption data). One month later, each of them assessed their likes or dislikes towards 30 food pictures (vegetables, cheeses, fruits, starchy foods, sweets, meat, fish, offal and eggs) using 19 emotional words (eight words with a positive valence: 'to like', 'thrilled', 'satisfaction', 'surprise', 'serene', 'amused', 'pride', 'interest', and 11 other words with a negative valence: 'disgust', 'indifference', 'guilt', 'uneasiness', 'nostalgia', 'impatience', 'doubt', 'frustration', 'embarrassment', 'disappointment' and 'lassitude'. The emotional intensities experienced with the different pictures were analysed by ANOVA for each group (men and women, small and big eaters). There were differences in likes and dislikes between men and women. Both guilty and liking scores towards food were generally higher in women than in men. Small eaters felt more doubt, unease, disappointment and indifference towards food than big eaters. In conclusion, the report of low food intake was related to more negative emotions towards foods that might be associated with the willingness to restrict food intake or to undernutrition.
"We considered the vital community-dwelling older persons an important part of the Dutch senior population, as approximately 70% of the total Dutch 65 + population live independently and receive no form of professional care (CBS Statline, 2011). In the current study we chose for an emotion-driven segmentation as emotions are important in food perception of older persons, the more so once olfactory function declines (Murphy et al., 2002; Narchi, Walrand, Boirie, & Rousset, 2008). Of course, other segmentation approaches are also possible, depending on the objective of the study (van der Zanden et al., 2014). "
[Show abstract][Hide abstract] ABSTRACT: Worldwide, the group of older persons is growing fast. To aid this important group in their food and meal requirements, a deeper insight into the expectations and experiences of these persons regarding their mealtimes and snack times is needed. In the current study, we aim to identify consumer segments within the group of vital community-dwelling older persons on the basis of the emotions they associate with their mealtimes and snack times (from now on referred to as mealtimes). Participants (n=392, mean age 65.8 (y) ± 5.9 (SD)) completed an online survey. The survey consisted of three questionnaires: emotions associated with mealtimes, functionality of mealtimes, and psychographic characteristics (health and taste attitudes, food fussiness, and food neophobia). Consumer segments were identified and characterised based on the emotions that the respondents reported experiencing at mealtimes, using a hierarchical cluster analysis. Clusters were described using variables previously not included in the cluster analysis, such as functionality of mealtimes and psychographic characteristics. Four consumer segments were identified: Pleasurable averages, Adventurous arousals, Convivial indulgers, and Indifferent restrictives. These segments differed significantly in their emotional associations with mealtimes both in valence and level of arousal. The present study provides actionable insights for the development of products and communication strategies tailored to the needs of vital community-dwelling older persons.
[Show abstract][Hide abstract] ABSTRACT: Men and women differ in cerebral organization and prevalence rates of eating disorders. However, no studies have yet examined sex differences in cerebral responses to the caloric content of food images. Sixteen healthy adults (eight men; eight women) underwent functional magnetic resonance imaging while viewing images of high-calorie and low-calorie foods. Compared with men, women showed significantly greater activation to calorie-rich foods within dorsolateral, ventrolateral, and ventromedial prefrontal cortex, middle/posterior cingulate, and insula. Men failed to show greater activation in any cortical region compared with women, although amygdala responses were greater in men at a more liberal threshold. When viewing high-calorie food images, women seem more responsive than men within cortical regions involved in behavioral control and self-referential cognition.
[Show abstract][Hide abstract] ABSTRACT: Parkinson's disease is a neurodegenerative disorder clinically characterized by motor impairments (tremor, bradykinesia, rigidity and postural instability) associated or not with non-motor complications (cognitive disorders, dysautonomia). Most of patients loose weight during evolution of their disease. Dysregulations of hypothalamus, which is considered as the regulatory center of satiety and energy metabolism, could play a major role in this phenomenon. Deep brain stimulation of the subthalamic nucleus (NST) is an effective method to treat patients with advanced Parkinson's disease providing marked improvement of motor impairments. This chirurgical procedure also induces a rapid and strong body weight gain and sometimes obesity. This post-operative weight gain, which exceeds largely weight lost recorded in non-operated patient, could be responsible of metabolic disorders (such as diabetes) and cardiovascular diseases. This review describes body weight variations generated by Parkinson' disease and deep brain stimulation of the NST, and focuses on metabolic disorders capable to explain them. Finally, this review emphasizes on the importance of an adequate nutritional follow up care for parkinsonian patient.
Data provided are for informational purposes only. Although carefully collected, accuracy cannot be guaranteed. The impact factor represents a rough estimation of the journal's impact factor and does not reflect the actual current impact factor. Publisher conditions are provided by RoMEO. Differing provisions from the publisher's actual policy or licence agreement may be applicable.