DEPRIVATION, PALATABILITY AND THE MICRO-STRUCTURE OF MEALS IN HUMAN-SUBJECTS
DEPRIVATION, PALATABILITY AND THE MICRO-STRUCTURE OF MEALS IN HUMAN-SUBJECTS
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DOI：
10.1016/s0195-6663(84)80027-6
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发表时间：
1984-01-01
期刊：
影响因子：
5.4
通讯作者：
LEMAGNEN, J
中科院分区：
文献类型：
--
作者：
BELLISLE, F;LUCAS, F;LEMAGNEN, J
在不同的适口性和剥夺条件下，研究了10名人类受试者的膳食微观结构的变化。在标准化膳食期间咀嚼和吞咽运动的计算机图形记录允许精确测量许多膳食参数。剥夺时间的增加（从4小时增加到15小时）和食物偏好的增加都会产生更大、更长的膳食。这些因素的作用是累加的。进食速度在高相对低偏好条件下加快。膳食的微观结构被证明是更敏感的食物偏好比剥夺水平：咀嚼活动每标准的食物块往往减少偏好增加，在以前的研究中观察到。然而，在进餐的第一个季度，咀嚼时间同样受到剥夺和偏好的影响。在进餐开始和结束之间，进食速度明显减慢。结果进行了讨论的角度与其他人类的研究，并参考偏好和剥夺作为连续。
Changes in the micro-structure of meals were studied in ten human subjects under different paiatability and deprivation conditions. The oscillographic recording of chewing and swallowing movements during standardized meals allowed many meal parameters to be precisely measured. Both increases in deprivation time (from 4 to 15 h) and in food preference produce larger, longer meals. These factor's effects were additive. Eating rate was accelerated in high relative to low preference conditions. The micro-structure of meals proved to be more sensitive to food preferences than to deprivation levels: chewing activity per standard food piece tended to decrease as preference increased, as observed in a previous study. However, in the first quarter of meals, chewing time was affected similarly by deprivation and by preference. A clear deceleration of eating rate was apparent between the beginning and the end of meals. The results are discussed in perspective with other human studies and with reference to preference and deprivation as continua.