Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Conditioned Taste Aversion01:14

Conditioned Taste Aversion

450
Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
450
Confirmation Biases01:31

Confirmation Biases

7.6K
The confirmation bias is the tendency to focus on information that confirms our existing beliefs and ignore information that is inconsistent with our expectations. For example, if you think that your professor is not very nice, you notice all of the instances of rude behavior exhibited by the professor while ignoring the countless pleasant interactions he is involved in on a daily basis. Have you ever fallen prey to the confirmation bias, either as the source or target of such bias?
7.6K
Responses to Salt Stress02:02

Responses to Salt Stress

14.1K
Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.
14.1K
Decision Making: P-value Method01:09

Decision Making: P-value Method

6.7K
The process of hypothesis testing based on the P-value method includes calculating the P- value using the sample data and interpreting it.
First, a specific claim about the population parameter is proposed. The claim is based on the research question and is stated in a simple form. Further, an opposing statement to the claim  is also stated. These statements can act as null and alternative hypotheses:  a null hypothesis would be a neutral statement while the alternative hypothesis can...
6.7K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Cross-border food reformulation: changes in nutrient content in Uruguay following the implementation of front-of-package policies in neighbouring countries.

BMC public health·2026
Same author

Differences in Food Consumption Among Children After the Implementation of Warning Labels in Uruguay.

Journal of nutrition education and behavior·2026
Same author

Prevalence and Predictors of Non-Exclusive Breastfeeding at Hospital Discharge in Uruguay.

Journal of human lactation : official journal of International Lactation Consultant Association·2026
Same author

A Mixed-Methods Assessment of a Nutrition Program Targeting Childhood Undernutrition.

Journal of nutrition education and behavior·2026
Same author

Framing matters: How communication strategies enhance the effectiveness of high-in labels.

Appetite·2026
Same author

Reformulation without substitution as a strategy to reduce children's free sugar intake in Uruguay: A simulation study.

Nutrition (Burbank, Los Angeles County, Calif.)·2026

Related Experiment Video

Updated: Dec 18, 2025

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
09:17

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

18.1K

Can sodium warnings modify preferences? A case study with white bread.

Lucía Antúnez1, Florencia Alcaire1, Ana Giménez1

  • 1Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP. 91000 Pando, Canelones, Uruguay.

Food Research International (Ottawa, Ont.)
|June 11, 2020
PubMed
Summary

Front-of-pack nutritional warnings may encourage reduced sodium intake. Consumer preference for lower sodium bread persisted after tasting, indicating potential for sustainable dietary changes.

Keywords:
Consumer segmentationFOPFood choicesHedonic perceptionNutritional warningsSalt-reduction

More Related Videos

Assessment of Social Transmission of Food Preferences Behaviors
04:56

Assessment of Social Transmission of Food Preferences Behaviors

Published on: January 25, 2018

8.3K
A Method for Manipulating Blood Glucose and Measuring Resulting Changes in Cognitive Accessibility of Target Stimuli
08:01

A Method for Manipulating Blood Glucose and Measuring Resulting Changes in Cognitive Accessibility of Target Stimuli

Published on: August 12, 2016

9.3K

Related Experiment Videos

Last Updated: Dec 18, 2025

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
09:17

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

18.1K
Assessment of Social Transmission of Food Preferences Behaviors
04:56

Assessment of Social Transmission of Food Preferences Behaviors

Published on: January 25, 2018

8.3K
A Method for Manipulating Blood Glucose and Measuring Resulting Changes in Cognitive Accessibility of Target Stimuli
08:01

A Method for Manipulating Blood Glucose and Measuring Resulting Changes in Cognitive Accessibility of Target Stimuli

Published on: August 12, 2016

9.3K

Area of Science:

  • Food science and nutrition
  • Consumer behavior research
  • Public health interventions

Background:

  • Front-of-pack nutritional warnings are proposed to mitigate non-communicable disease risk.
  • Consumer responses to these warnings, particularly regarding sodium content, require further investigation.

Purpose of the Study:

  • To evaluate consumer reactions to sodium reduction in white bread, considering nutritional warnings.
  • To assess the impact of warnings on package choice, taste preference, and repurchase intention.

Main Methods:

  • 171 consumers evaluated bread samples with varying salt content (2.00% vs. 1.38%) and packaging with/without warnings.
  • Assessments included blind tasting, package selection, and post-tasting repurchase intent.

Main Results:

  • Salt content significantly influenced hedonic responses, with distinct consumer segments preferring higher (58%) or lower (42%) salt levels.
  • Despite preference, most consumers selected non-warning packages. However, post-tasting, willingness to repurchase chosen bread was high for both salt levels.

Conclusions:

  • Nutritional warnings show potential to shift consumer preference towards lower sodium bread, even after product trial.
  • Findings suggest warnings can contribute to sustainable reductions in dietary sodium intake, particularly in staple foods like bread.