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Related Concept Videos

Taste Buds and Receptors01:20

Taste Buds and Receptors

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Assessment of the Gastrointestinal System II: Health Perception Pattern01:29

Assessment of the Gastrointestinal System II: Health Perception Pattern

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Assessing the gastrointestinal (GI) system is a complex process that begins with collecting subjective data. This data, collected through patient interviews, provides crucial insights into the patient's health history, perception patterns, and lifestyle habits, all contributing significantly to GI health.
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include:
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Conditioned Taste Aversion01:14

Conditioned Taste Aversion

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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...
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Gustation01:43

Gustation

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Regulation of Food Intake01:30

Regulation of Food Intake

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Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
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Factors Affecting Perception01:25

Factors Affecting Perception

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Perception is influenced by perceptual set, context, motivation, and emotion. Perceptual set, or perceptual expectancy, refers to the tendency to perceive things in a particular way, influenced by previous experiences and expectations. This phenomenon affects the interpretation of stimuli, creating a set of mental tendencies and assumptions that impact sensory perceptions of sound, taste, touch, and sight.
An illustrative example of a perceptual set is the scenario where an airline pilot told...
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Related Experiment Video

Updated: Nov 3, 2025

Assessment of Social Transmission of Food Preferences Behaviors
04:56

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Published on: January 25, 2018

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Developmental Changes in Food Perception and Preference.

Monica Serrano-Gonzalez1,2, Megan M Herting3,4, Seung-Lark Lim5

  • 1Warren Alpert Medical School of Brown University, Providence, RI, United States.

Frontiers in Psychology
|June 4, 2021
PubMed
Summary
This summary is machine-generated.

As children and adolescents age, they increasingly prefer tastier, high-calorie foods, especially those with higher central adiposity. This shift in food preference is linked to taste importance, impacting dietary choices.

Keywords:
adolescentschildrendietary self-controleating behaviorfood choicepediatric obesity

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Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
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Area of Science:

  • Neuroscience
  • Developmental Psychology
  • Nutritional Science

Background:

  • Food choices significantly influence dietary intake and overall health.
  • Brain regions like the mesolimbic and prefrontal cortex undergo developmental changes into adulthood, affecting decision-making.
  • Understanding age-related shifts in food perception and preference is crucial for public health.

Purpose of the Study:

  • To investigate how food perceptions and preferences change with age.
  • To examine the impact of food attributes (taste and health) on age-related dietary changes.
  • To explore the role of central adiposity in these developmental food preference shifts.

Main Methods:

  • 139 participants (ages 8-23) rated high- and low-calorie foods on taste, health, and liking.
  • Binary food choices were analyzed based on individual ratings to determine preference drivers (beta-weights for taste and health).
  • Body Mass Index (BMI) z-score and waist-to-height ratio (WHtR) were measured to assess adiposity.

Main Results:

  • High-calorie foods were perceived as tastier and less healthy with increasing age.
  • Older participants showed a greater preference for high-calorie foods, with taste becoming a more significant factor (beta-taste).
  • Significant interactions between age and WHtR revealed that age-related increases in high-calorie food preference were pronounced in individuals with higher central adiposity.

Conclusions:

  • Age and central adiposity are key factors influencing preference for high-calorie foods.
  • Increased emphasis on taste in food choices contributes to a greater liking for high-calorie foods as individuals age.
  • These findings highlight the need for targeted interventions considering developmental stages and adiposity levels.