TASTE QUALITY ALTERATION

口味品质改变

• 批准号: 6264700
• 负责人: LINDA MAY BARTOSHUK
• 金额: $ 3.45万
• 依托单位: YALE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 1998
• 资助国家: 美国
• 起止时间: 1998-12-01 至 1999-11-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6264700
• 关键词: body composition; clinical research; food flavor; genetics; human subject; nutrient intake activity; nutrition related tag; taste

Subjects participate in a range of tests to: determine genetic taste status; determine perceived intensity or oral stimulus; measure liking/disliking of oral stimulus and foods; measure food and nutrient intake; and to determine body composition. We plan to continue data collection throughout the spring, summer and fall to reach the total anticipated number of subjects.

受试者参加一系列测试：确定遗传味道状态；确定感知的强度或口服刺激；测量口服刺激和食物的喜欢/不喜欢；测量食物和养分摄入量；并确定身体成分。 我们计划在整个春季，夏季和秋季继续数据收集，以达到预期的受试者数量。