Clinical Trials About "Unhealthy foods taste better among children with lower" RSS

15:45 EST 21st January 2020 | BioPortfolio

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Showing "Unhealthy foods taste better among children with lower" Clinical Trials 1–25 of 17,000+

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Effects of Advertising on Young Children's Perception of Taste

To test whether young children’s actual taste preferences are influenced by the natural marketing environment in which they live. To do so, we tested whether preschool children would like the taste of a food more if they thought it was from a heavily marketed source. We asked preschool children to taste identical foods in packaging from this heavily marketed source and plain packaging, and to tell us if they tasted the same or if one tasted better. We hypothesized that, even...

Genetics of Bitter and Fat Taste

Obesity is an increasing problem for adults in the UK. Diets high in fat and sugar are the major contributors to weight gain. Individual differences in taste perception are a crucial factor in determining the investigator's choice of foods and an individual's sensitivity to the either bitter or fat taste compounds has been linked to a preference for different foods including sweet and high fat foods. Previous research has not comprehensively explored the effect of both fat and ...

Changing Eating Behaviors in Young Children: Should Healthy Foods be Increased or Unhealthy Foods Decreased?

Recommendations for treatment of childhood obesity in a primary care setting have been developed. These recommendations include beginning treatment with young children, focusing treatment on the parent so the parent can assist the child in making changes, and changing 2 or 3 very specific eating or activity behaviors (i.e., eat less snacks, rather than eat less calories). The effectiveness of these recommendations has never been evaluated. This project's goal is to develop, ...

Investigation of the Relationship Between Taste Perception and Caries Activity in School Children

Four basic taste perceptions and relationship with caries are poorly investigated in children as compared to adults. The aim of this study was to evaluate salty, sweet, bitter and sour taste perceptions of school children and compare them with demographic, clinical, microbiologic and biochemical caries-risk factors.


Taste, Fat Sensation and Texture Study

Food is selected primarily on their taste and texture properties. It is essential to get more insight in taste and texture characteristics of the foods in the Dutch and Malaysian diets for a better understanding of food choices. Currently, there is insufficient information on taste and texture properties of foods to relate these properties to the composition of diets and individual food choice in larger (observational) studies. In the current study, the investigators want to a...

Taste of Medicines in Children

Some but not all children will refuse to take medicine because of its taste, which can lead to substantial worsening of disease, antibiotic resistance, increased health care costs, and even death. The investigators are systematically assessing individual variation in the taste of liquid clindamycin among genotyped pediatric patients in the emergency room, to determine whether (1) genetic variation underlies differences in taste ratings of the antibiotic; (2) initial taste respo...

Snacks, Smiles and Taste Preferences

The research study is designed is to determine whether children's acceptance of low sugar snacks, most preferred level of sweet and salty taste, and dietary intake of added sugars changes after repeated exposure to snacks lower in sweetness when compared to the control group.

Prevention & Promotion in the Treatment of Obesity

Making healthy food choices requires sacrificing immediate pleasures of consuming high calorie foods in order to achieve long-term health goals. Two strategies to encourage such future thinking are 1) focusing on the long-term consequences of consuming unhealthy foods, and 2) focusing on the long-term benefits of avoiding these unhealthy foods. Two novel behavioral weight loss (BWL) interventions will be developed based on these strategies (PREVENT and PROMOTE) and compared to ...

Obesity and Lipids: a Matter of Taste?

The purpose of the protocol is to determine the impact of bariatric surgery on taste receptors and taste perceptions and to precise the factors implicated in taste alterations in 50 obese patients before and 6 months after bariatric surgery (25 Roux Y gastric bypass and 25 sleeve gastrectomy).

Effect of Varying Proportions of Low and High Energy Dense Foods Over 5 Days in Preschool Children

In this study, the investigators will vary the proportions of high- and low-energy-dense foods served to preschool children at all meals and snacks during three 5-day periods. In the three experimental conditions, the same foods will be served; only the amounts and proportions of foods will be varied. In the Baseline condition, typical proportions of age-appropriate foods will be served. In the Addition condition, the portion sizes of low-energy-dense foods will be increased, a...

Taste Changes With Bariatric Surgery

It is commonly believed that a link exists between BMI and taste perception. One group of researchers observed that women who are obese experience reduced taste sensitivity when compared to normal-weight controls. Others have compared taste sensitivity between lean and obese subjects and found no significant differences. The inconsistencies in these studies demonstrate how much variation in taste sensitivity is possible when different factors are applied in research. Throughout...

Repeated Exposure to Umami Taste on Taste Perception, Hedonics, and Satiety

The purpose of this study is to determine how repeated dietary exposure to umami taste affects umami taste perception, hedonics, food preferences, and satiety. Healthy adult subjects will consume a low glutamate vegetable broth daily for one month, where the experimental group's broth is supplemented with the umami-rich stimuli of monosodium glutamate (MSG) and the control group's low glutamate broth is matched for sodium (NaCl). The investigators hypothesize that repeated die...

CD36 and Human Fat Taste Perception

The purpose of this study is to determine the effect of common human variants in in taste related genes, such as CD36 gene, a putative fat taste receptor, affect fat taste perception.

Promoting Long Term Dietary Change to Reduce CVD Risk

To test the long-term effectiveness of a new behavioral strategy, taste-based goal setting, that relied on the role of taste and eating favorite high-fat foods in moderation to minimize feelings of deprivation and dissatisfaction, and, thus, increase the likelihood of long-term dietary change.

The Taste-Mood Diagnostic Study

The study will be looking at whether a taste test device can be used as a diagnostic aid for depression. Taste tests will be carried out before and after first use of an antidepressant (prescribed by the patient's GP) and then again a month later a further taste test will be conducted. The results of these tests will be assessed to see if they correlate with the outcome of validated mood questionnaires carried out at the first and second visits.

OTIS - Optimized Complementary Feeding Study

Dietary factors during infancy, e.g. high intakes of protein, fast carbohydrates and saturated fat increase the risk of adult obesity, type 2 diabetes and hypertension. However, current dietary recommendations to infants are based on traditions and experiences whereas research is basically lacking. Towards the end of the first year of life the infant will normally become increasingly suspicious towards fruits and vegetables. However, these foods are an important part of ...

Genetic Variability in Taste Perception

This proposal describes a pilot study aimed at determining whether genetic variations in taste receptors determine differential taste tolerability of pediatric medications.

Kids FIRST: Family-based Intervention to Reduce Snacking and Screen Time in Children

Kids FIRST was a 12-week, four arm, home- and school-based pilot randomised controlled trial to reduce screen-time and unhealthy snacking with assessments at pre- (baseline) and post-intervention. Four UK schools were randomised to control or one of three interventions - Group 1: targeting reductions in screen-time and unhealthy snacking (ST+Sn), Group 2: targeting reductions in screen-time only (ST), Group 3: targeting reductions in unhealthy snacking only (Sn). Intervention g...

Shifting Salty Taste Preferences in Children

The goals of the proposed research are to determine whether repeated exposure to a low sodium food will result in reduced preference for salt in that food among children; and to determine whether such reductions in preference are related to dietary intake of salt, taste receptor genotype, and anthropometric and physiological measures.

Palatability of Oral Rehydration Solutions

The primary objective of this study is to compare the mean taste scores for three fruit flavored oral rehydration solutions in children aged 5-10 years old. The secondary objective is to compare the proportions of children who indicate a taste preference for one of the solutions.

Evaluation of Smell and Taste in Fibromyalgia

Patients diagnosed with fibromyalgia syndrome according to 2016 ACR criteria and 18-70 years old healthy subjects will be included in the study. Their smell and taste will be assessed with sniffin sticks and taste strips. Besides they will be evaluated for quality of life, anxiety, depression, and alexithymia.

Perception of Smell and Taste During Antibiotic Treatment

Antibiotic use may be associated with effects on the perception of smell and taste. These effects are poorly known. The mechanisms can be very diverse, and the effect can be very variable depending on the type of antibiotic used, the dose, and the duration. The aim of this study is to analyze the perception of the taste and olfactory capacities of patients, during an antibiotic treatment.

Study Comparing VERSAJET With Conventional Surgical Procedures in the Removal of Unhealthy Tissue From Lower Limb Ulcers

The purpose of this study is to compare the VERSAJET™ device with conventional surgical procedures (performed with a scalpel) in the debridement (removal of unhealthy tissue) of lower limb ulcers. It is hypothesised that the time taken to debride lower limb ulcers will be quicker with the VERSAJET™ device than with conventional surgical procedures.

Unhealthy Alcohol Drinking and Anesthetic Requirement in Women

Unhealthy alcohol drinking is negatively influencing health of people and costing a large number of annual finance via "secondhand" effects. Additionally, unhealthy alcohol use covers a spectrum that is associated with varying degrees of risk to health. The investigators hypothesized that unhealthy alcohol drinking resulted in significant increase in anesthetic requirement during general anesthesia. This investigation would clarify the association between unhealthy alcohol use ...

Foods Within a Meal and Food Liking Study

For weight loss to occur, energy intake needs to be reduced to incur an energy deficit. One dietary strategy that may facilitate weight loss is consuming a diet low in dietary energy density (ED). It is hypothesized that a diet low in ED, which can be achieved by a high intake of low-ED foods, low intake of high-ED foods, or a combination of the two, will allow a greater amount of volume of food to be consumed relative to energy consumed, which can assist with reducing energy i...

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