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Up to one third of dementia sufferers eat an increased quantity of food compared with their premorbid intake, at some stage during the dementia In addition, over half of people with dementia are reported, by their carers, to show a marked change in food choice, particularly an increased liking...
In an attempt to understand the effects of information on willingness to taste foods, we presented college students with a variety of familiar and novel foods of animal and vegetable origin. Participants received one of four types of information about the foods: none, they tasted good, they were...
Historically, when Japanese farmers engaged in hard labor, they were likely to increase their carbohydrate intake without increasing intake of other nutrients. After Japan's economic growth started in the 1960s, however, many kinds of food became available and affordable. We investigated whether...
Fifty young-adult and 48 elderly Ss participated in a structured interview study on food cravings (defined as an intense desire or longing to eat a particular food). Elderly Ss were less likely than young Ss to report cravings and reported craving a smaller number of different foods. In contrast...
In a field study, 355 French-Canadian adults (Caucasians; 119 men, 236 women; average age of 40) freely stated the food item they liked and disliked the most, the reasons for their attitude and the context of their last consumption of these two food items. Content analysis revealed that the...
This study focuses on social class variation in the intake of fat and fibre in Maastricht, Liège and Aachen, based on food frequency questionnaires of 849 women from nuclear families with schoolgoing children. In Maastricht and Liège higher-middle class women consumed less fat than working...
The authors gratefully acknowledge the help of John Blundell, Sandra Cooper, Christopher Fairburn, Kathy Gedling, Paul Griffiths, Robin Jacoby, the Oxford Project to Investigate Memory and Ageing as well as the subjects and their carers who generously gave their time to help with our research...
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