Clinical Sensory Science and Eating Behaviour (HNH39206)
Summary
Summary Clinical Sensory Science and Eating Behaviour
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Course
Clinical Sensory Science and Eating Behaviour (HNH39206)
Institution
Wageningen University (WUR)
Summary of all the given lectures.
These notes were made based on the slides and the additional information given by the lecturer.
Table of contents:
Lecture 2 Basic physiology of chemo-sensory perception, eating behaviour and appetite regulation
Lecture 3 Development of eating behaviours
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Clinical Sensory Science and Eating Behaviour (HNH39206)
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Clinical Sensory Science and
Eating Behaviour
Summary 2023-2024
Lecture 2 Basic physiology of chemo-sensory perception, eating behaviour and appetite regulation. .2
Lecture 3 Development of eating behaviours........................................................................................4
Lecture 4 Causes of reduced sense of smell and taste and effects on dietary intake..........................11
Lecture 5 Medical nutrition.................................................................................................................16
Lecture 6 Changes in sensory perception and eating behaviour in oncology patients........................20
Lecture 7 Psycho-biology of appetite and sensory perception during illness......................................27
Lecture 8 Sensory perception and food preferences in people on the autism spectrum and with
ADHD...................................................................................................................................................33
Lecture 9 Dietary recommendations and preferences of COPD patients............................................36
Lecture 10 Nutrition, sensory and eating behaviour challenges pre- and post-bariatric surgery........40
Lecture 11 How early life experiences to food due to preterm birth, neonatal surgery and tube
feeding affect eating behavior.............................................................................................................44
Lecture 12 The development of food preferences and eating behaviors in children with Down
syndrome.............................................................................................................................................49
Lecture 2 Basic physiology of chemo-sensory
perception, eating behaviour and appetite regulation
After studying this lecture the student:
1
, Can explain how eating behaviour shapes dietary intake
Can describe how food sensory properties affect food intake
Has knowledge on different factors that play a role in the satiety cascade
Infants already know how much to each from which food properties.
Taste stirring behaviour – having an appetite for citrus fruit when having scheurbuik and surviving
the trip – taste drives what we eat.
Taste drives how much we should eat – energy intake (behaviour – food choice, portion size, eating
rate, eating frequency), energy expenditure (physiology).
Energy expenditure is driven primarily by biology and ….
Energy intake is largely determined by food choice, portion size/eating rate and fulness between
meals (satiety). And when we eat – midnight eaters -500 kcal compared to diner eaters.
Satiation – the amount of food you eat during the meal – determines meal size (the faster you feel
full the less you eat).
Satiety – how long you feel full in between meals/eating moments (longer after a meal).
Ghrelin up – more hungry, leptin up – satiety.
Intuitive eating – you eat more from food that you like.
Sensory specific satiety – done with the savory food, but still room for dessert – you’re done with the
savory taste, but have room for the sweet taste.
Sensory specific satiety is decline in reward value of an eaten food compared to the decline in
reward of uneaten foods.
Satiated with the sensory properties of a food, not the nutrients
Operates within meals – involved in meal termination.
Operates between meals – responsible for product boredom (repeat
purchase/consumption) and responsible for the drive for variety in the diet.
People were hungry faster if the food was inserted via the duodenum or intragastric and least
hungry after orally tasting the food. When tasting the foods orally, stomach emptying is slowed
down.
Visual cues influences intake behaviour - sight
Food appearance influences energy selection and intake.
Visual cues influences selection/intake:
Volume – Toblerone – you cannot see how much you have eaten
Variety – M&M’s – multiple colors – you eat more
Familiarity – you eat less from foods you do not really know
Unit bias – the tendency to want to finish a given unit
Utensil size/design – how big a portion looks on the plate – if the portion size looks smaller,
people eat more of it.
Color intensity and taste perception – a more intense color, causes a higher consumption
Taste and flavour – flavour is combo of odorant and taste.
The ‘bread shop effect’ – smelling the bread makes you want to eat bread.
Food odour create ‘sensory specific appetites’
Food odour stimulate choice for foods and encourage their intake
2
,Example:
Priming of the pear made the consumers pick a fruity dessert instead of a brownie.
Odour intensity influences calories consumed during a meal - bite size is a highly dynamic and is
influenced by sensation experienced during the current and previous bites – smaller bite size for
high intensity aroma initially.
Summary:
Visual and odour cues influence food choice and portion selection and are more involved in
stimulating appetite/intake than curtailing intake
Intake within meals can be biased by visual information
Food odours increase appetite during odour exposure, specifically for congruent foods:
sensory specific appetites
Food intake is not consistently reduced by odour exposure during meals
Cues influences intake behaviour – taste
People eat the most from the food they like – ideal salt is more consumed then lower of more salt.
Taste quality and intensity are linked to the onset of satiation.
Examples for salty/and savoury meals – most likely linked to the onset of SSS.
Sensory cues and taste intensity guide our calorie expectations and can influence the
calories we select to eat.
Cues influences intake behaviour – touch
Humans are not equipped for fast calories – soft, high energy dense foods that are eaten
quickly
Mastication prepared food for digestion but also enables oral metering of energy and
nutrient intale
Extensive research in recent yours on increased viscosity on energy intake in liquids, semi-
solids, solids
Solid foods – long time to be aware of how many calories you eat.
A faster eating rate is associated with higher intake.
Do food texture based differences in Eating Rate drive Energy Intake from processed foods? – food
texture determines food intake
Harder foods – less intake compared to softer foods.
By changing the texture and calories per gram – consumers eat less.
Soft in texture and high in energy – overconsuming.
3
, Summary:
Faster Eating rates have been associated with greater energy intakes
Eating rates and energy intake rates may be part of the reason for greater energy intake
from a processed food diet
Slowing eating rate by approximately 20% can produce on average a 15% reduction in ad-
libitum intake
Lecture 3 Development of eating behaviours
After studying this lecture the student:
Can explain how eating behaviour shapes dietary intake
Can describe how food sensory properties affect food intake
Has knowledge on different factors that play a role in the satiety cascade
4
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