A further refinement of procedures addressing food selectivity

Individuals with autism and/or developmental disabilities are more likely than their typically developing peers to be food selective. Evidence‐based treatment packages for food refusal and selectivity include the use of reinforcement, escape extinction, and manipulation of antecedent events . In the current study, the variety of foods consumed by two adolescent males with food selectivity were systematically increased to include a variety of foods across all of the food groups. A changing criterion design was used to systematically increase the expectation of the amount and variety of foods that were consumed.     

Social transmission of food preferences in Japanese monkeys (Macaca fuscata) after mere exposure or aversion training

In Experiment 1, 3 mother-child pairs of Japanese monkeys (Macaca fuscata) were given simultaneous choice tests between raisins and popcorn. The mothers and offspring showed different choice patterns. Cofeeding opportunities were then alternated with individual choice tests. In Experiment 2,2 other pairs were added. Each animal was again offered simultaneous choice tests between marshmallows and almonds. Food aversion conditioning was used to create different choice patterns for mothers and offspring. After cofeeding and choice tests, the differences in choice patterns disappeared in both experiments. The changes after contact with the other's eating pattern during cofeeding was as follows: foods consumed by either came to be eaten by both; foods consumed by both continued to be eaten by both; and foods consumed by neither continued to be ignored. The results provide evidence for social transmission of food preferences in this species.     

What did I eat yesterday? Determinants of accuracy in 24-hour food memories

Large-scale diet-related epidemiological work relies on the quality of self-reported food consumption. As this epidemiological work forms the basis of knowledge of the relationship of diet to disease, it is essential that the self-reports of personal diet are understood. It is generally accepted that foods consumed are under-reported, even over as short a period as 24 hours. However, little is known about the potential systematic biases that may affect the quality of self-reported food intake. The current study examines the accuracy of memories of the consumption of snack foods eaten in the previous 24 hours and investigates factors that may bias these memories. All participants had previously participated in a randomized intervention trial to lower dietary fat intake to 20 per cent of calories. Fifty-six women (intervention and control) tasted eight snack foods in a laboratory setting. They were telephoned a day later and asked to recall the type of snack foods (M&Ms, pretzels, etc.) and the quantity of each food they consumed. Subjects in general under-reported the number of selections and the quantity of each item consumed. Women who accurately recalled an item, reported more liking for that item compared to those who forgot the item. Women currently maintaining a low-fat diet were less accurate in their recall of low-fat items than women on a high-fat diet. Low-fat eaters, however, may be slightly better at recalling how much of certain foods they consumed. Results have implications for survey research and understanding the psychological influences on reports of food consumption used in large-scale diet studies.     

Postpartum Food Traditions of Bhutanese Refugee Women: a Qualitative Study

Bhutanese refugees represent one of Canada’s most recent immigrant populations, and little is known about their dietary traditions and habits. The purpose of this study was to improve the wellbeing and health of re-settled refugee Bhutanese women by understanding how culturally informed postpartum food choices are practiced post-migration. As part of a larger community-based participatory research project, semi-structured interviews were conducted with 12 Bhutanese refugee women. The traditional dietary choices that Bhutanese women revealed to be important in the postpartum period were organized into five themes: (1) “foods consumed as part of a regular healthy diet,” (2) “foods to regain strength and heal the body,” (3) “foods to ward off back and joint pain,” (4) “foods to promote lactation,” (5) “foods avoided due to negative effects.” Traditional foods and culturally situated beliefs in the postpartum period play a significant role in the lives of Bhutanese women. Healthcare workers in countries of re-settlement should work with the traditional health and nutritional beliefs of women in this community in order to provide optimal dietary and health recommendations.     

INCREASING RURAL HEAD START CHILDREN'S CONSUMPTION OF MIDDLE-CLASS MEALS1

Rural black, economically impoverished Head Start children, whose normal diets were deficient in nutritional requirements, were not consuming the nutritional breakfasts of, to them, unfamiliar foods provided by the county school system. This study investigated a positive simple method to increase the amount of food consumed and thereby ensure proper nutrition. Teachers dispensed sugar-coated cereal and small candies paired with praise contingent on eating behaviors and rewarded children who finished the entire meal with additional treats and praise. Substantial increases were produced in the proportion of meals consumed and in the number of children observed engaged in eating behaviors. These simple traditional behavioral procedures are readily available for any staff working with economically impoverished children as one method of increasing their sampling and consumption of unfamiliar nutritious foods.     

A systematic evaluation of food textures to decrease packing and increase oral intake in children with pediatric feeding disorders

This study examined packing (pocketing or holding accepted food in the mouth) in 3 children who were failing to thrive or had inadequate weight gain due to insufficient caloric intake. The results of an analysis of texture indicated that total grams consumed were higher when lower textured foods were presented than when higher textured foods were presented. The gram intake was related directly to levels of packing. That is, high levels of packing were associated with higher textured foods and low gram intake, and low levels of packing were associated with lower textured foods and high gram intake. All participants gained weight when texture of foods was decreased. Packing remained low during follow-up for 2 participants even when the texture of food was increased gradually over time. These data are discussed in relation to avoidance, response effort, and skill deficit.     

军事应激下的认知工效学研究

回顾了近20年来军事应激下的有关认知工效学研究,主要包括五部分：基本理论;应激对认知的影响;研究方法;处理应激的方法;总结。其中在研究方法中重点是对已有事故的分析,竞争性游戏和虚拟现实技术。在减少应激对认知不良影响的方法中值得注意的是：对抗应激人员的选拔、对人员的训练和能够对抗应激的人－机系统的开发。对于我军今后类似研究提供了思路和可能入手点     

Rats (Rattus norvegicus) do not prefer salted solid food

Many studies have demonstrated that when sodium-replete rats are given a choice between water and isotonic saline, they consume more of the isotonic saline. Their ingestive responses to a choice between salted and unsalted food, however, have not been studied in the same detail. Because humans consume salt in or on food rather than in pure water, this lack of information calls into question the use of the rat as the animal model for human excess salt consumption. In Experiment 1, 16 Sprague-Dawley rats were given 1-hr access to salted and unsalted foods (potato chips, peanuts, soup) commonly consumed by humans in the salted form. In each choice situation, rats consumed more of the unsalted variety of solid food. In Experiment 2, the concentration of salt in a wider variety of foods was varied. Fifteen rats were allowed a choice of a given salt concentration or the unsalted food. In no case was the salted solid food eaten in excess of the unsalted solid food, and in general, more of the unsalted solid food was eaten. In a third experiment, two groups of 8 rats were given exposure from weaning to either salted or unsalted potato chips. Three-months of exposure to salted chips or unsalted chips did not alter the rats' relative intake of salted chips. When given a choice, more unsalted chips were consumed by both groups. These experiments indicate that sodium-replete Sprague-Dawley rats generally prefer unsalted solid foods to salted ones.     

Treatment of food selectivity: An evaluation of video modeling of contingencies

Many children with disabilities have feeding problems including, but not limited to, food selectivity and/or food refusal. The purpose of this study was to evaluate the effectiveness of video modeling of contingencies alone and combined with direct exposure to the contingencies in the treatment of food selectivity. Treatment procedures included sequentially introducing videos in which models consumed nonpreferred foods or were exposed to differential reinforcement or differential reinforcement plus escape extinction. In addition, during feeding sessions, participants were exposed to differential reinforcement. Results indicated that video modeling of differential reinforcement plus direct exposure to differential reinforcement may be effective at increasing consumption of some nonpreferred foods, but the results were not replicated across all foods. For one participant, consumption of one food increased with video modeling alone.     

广东汕头大学高年级学生心理健康及压力调适研究

目的研究汕头大学高年级大学生心理压力特点及心理压力的调适。方法对128名毕业班的高年级大学生进行问卷调查,分析不同专业、性别与各压力的相关性,并了解其压力调适特点。结果大学毕业生的就业压力比其它压力重,不同专业大学生之间压力程度无显著差异。结论大学毕业生压力总体上仍属于轻度压力,在压力源中就业压力占主要地位,大学校园不应忽视对毕业生的就业指导及心理辅导。     

Question-induced cognitive biases in reports of dietary intake by college men and women

In two experiments, investigated how variations in questionnaire structure influence respondents' reports of two aspects of dietary intake--the frequency with which various food items are eaten and the sizes of the portions that are eaten. In Experiment 1, approximately 400 subjects, prior to making a frequency judgment, were asked to think either about a specific occasion or about all the occasions on which they had eaten a particular food. The thoughts that preceded the frequency judgment influenced that judgment: Thinking of the range of occasions on which a food is consumed resulted in higher frequency estimates than thinking only of the most recent occasion. In Experiment 2, the same subjects made judgments about their typical portion sizes of several foods relative to described standards. For only one of eight foods were estimates properly and significantly affected by differences among the described standards. These results suggest that respondents are not particularly sensitive to portion-size definitions. We consider the implications of these phenomena for the development of a general theory of the cognitive processes that subserve health-survey responding.     

Chicken soup really is good for the soul: "comfort food" fulfills the need to belong

Theories of social surrogacy and embodied cognition assume that cognitive associations with nonhuman stimuli can be affectively charged. In the current research, we examined whether the "comfort" of comfort foods comes from affective associations with relationships. Two experiments support the hypotheses that comfort foods are associated with relationships and alleviate loneliness. Experiment 1 found that the consumption of comfort foods automatically activates relationship-related concepts. Experiment 2 found that comfort foods buffer against belongingness threats in people who already have positive associations with relationships (i.e., are secure in attachment style). Implications for social surrogacy, need to belong, embodied cognition, and eating behavior are discussed.     

Increasing variety of foods consumed by blending nonpreferred foods into preferred foods

A treatment with differential or noncontingent reinforcement and nonremoval of the spoon increased the acceptance of one or two of 16 foods for 2 participants with severe food refusal. These differential levels of acceptance were demonstrated empirically in an ABAB design in which A was the presentation of the accepted (preferred) foods and B was the presentation of foods the participants refused (nonpreferred foods). Subsequently, we implemented a blending treatment that consisted of mixing (blending) nonpreferred foods into preferred foods in various ratios (e.g., 10% nonpreferred/90% preferred, 20% nonpreferred/80% preferred). We then presented nonpreferred foods that had been exposed to blending to determine if consumption of nonpreferred foods would increase following the blending treatment. We also conducted periodic reversals in which we presented nonpreferred foods that had not been exposed to the blending treatment. Following initial implementation of the blending treatment, consumption was high for nonpreferred foods that had been blended and low for nonpreferred foods that had not been blended. Consumption increased for all foods (i.e., foods that had been exposed to blending and foods that had not been exposed to blending) after seven or eight foods had been exposed to the blending treatment. Thus, the variety of foods consumed by the participants increased from one or two to 16. These results are discussed in terms of stimulus fading, conditioned food preferences, and escape extinction. DESCRIPTORS: conditioned food preferences, food refusal, negative reinforcement, stimulus fading     

Changing food preference as a function of mood

The authors investigated the effect of mood on food selection. Participants (N = 98) indicated the likelihood of general eating and the likelihood of eating specific foods after reading and projecting themselves onto the events and emotions described in a sad and a happy vignette. Both men and women believed they were more likely to consume food following a happy versus a sad event, and men believed they were significantly more likely to eat than did women. However, the type of food men and women believed they would consume interacted with the type of event experienced. Vegetarian snack foods were more likely to be consumed following a happy versus a sad event, with men more likely to eat snack foods. Men did not significantly change in likelihood of consuming sweet foods as their mood changed. However, women believed they were more likely to consume sweet foods following a sad event. The authors discuss the results in terms of a self-medication hypothesis and the effect of carbohydrates on central serotonin and endogenous opioids. Overall, results demonstrated that mood influences belief in the likelihood of food selection.     

PLATE A–PLATE B: USE OF SEQUENTIAL PRESENTATION IN THE TREATMENT OF FOOD SELECTIVITY

This study examined the effects of sequential presentation of foods on increasing acceptance of novel foods in a 16‐year‐old boy with autism spectrum disorder residing in a short‐term behavioral stabilization unit. The participant ate only 10 foods and one beverage prior to treatment. The intervention involved presenting a plate containing pea‐sized bites of novel foods (Plate A) and a plate containing spoonful‐sized bites of highly preferred foods (Plate B). After the participant consumed a bite from Plate A, he chose a bite from Plate B and was given a preferred beverage. The intervention, involving sequential presentation and establishing operations without the use of escape extinction, was successful in increasing the number of foods eaten from 10 to 24 while not increasing his maladaptive behaviors. Copyright © 2012 John Wiley & Sons, Ltd.     

Using stop signals to inhibit chronic dieters' responses toward palatable foods

Palatable foods in the environment can unintentionally trigger reactions to obtain them, which may interfere with dieting attempts. We tested a strategy to facilitate dieting behavior that makes use of behavioral stop signals that should instantly inhibit chronic dieters’ responses toward palatable foods. Participants performed a go/no-go task in which go cues and no-go cues (i.e., the behavioral stop signals) were presented with pictures of palatable foods and control objects. In Study 1, we tested the immediate behavioral effect of presenting stop signals near palatable foods in a reaction time paradigm. In Study 2 we assessed consumption of palatable food that had either consistently been associated with no-go cues, or not. Results show that no-go cues instantly inhibited responses toward palatable foods especially among chronic dieters. Moreover, across a one day period chronic dieters consumed less of a food that had consistently been associated with no-go cues. Stop signals thus appear a promising tool for chronic dieters to control behavior to palatable foods, and we discuss the merits and potential applications of this tool for facilitating dieting behavior.     

中国文化下组织政治技能对个体自身的影响作用

组织政治技能是个体在组织中生存和获得职业发展的重要能力之一,也是组织行为学研究中的重要领域。研究主要从中国文化的视角,探讨组织政治技能对个体自身的影响作用。结果显示,组织政治技能与工作满意度之间存在线性关系,而非曲线关系;组织政治技能中的处世圆通和面子和谐两个维度有利于缓解工作压力,而人际敏锐可能增加个体的工作压力感;自我评价对于组织政治技能与工作压力和工作满意度之间关系的中介效应不显著;工作压力在处世圆通、人际敏锐和面子和谐三个维度与工作满意度之间起完全中介作用。这些结果表明,组织政治技能对于个体来说是非常重要的能力,可以帮助个体缓解工作压力,提高工作满意感,进而促进个体的职业发展。     

Mere social knowledge impacts children's consumption and categorization of foods

How does social information affect the perception of taste early in life? Does mere knowledge of other people's food preferences impact children's own experience when eating? In Experiment 1, 5‐ and 6‐year‐old children consumed more of a food described as popular with other children than a food that was described as unpopular with other children, even though the two foods were identical. In Experiment 2, children ate more of a food described as popular with children than a food described as popular with adults. Experiment 3 tested whether different perceptual experiences of otherwise identical foods contributed to the mechanisms underlying children's consumption. After sampling both endpoints of a sweet‐to‐sour range (applesauce with 0 mL or 5mL of lemon juice added), children were asked to taste and categorize applesauce samples with varying amounts of lemon juice added. When classifying ambiguous samples that were near the midpoint of the range (2 mL and 3 mL), children were more likely to categorize popular foods as sweet as compared to unpopular foods. Together, these findings provide evidence that social information plays a powerful role in guiding children's consumption and perception of foods. Broader links to the sociality of food selection are discussed.     

Gender,instrumentality, and expressivity: Moderators of the relation between stress and psychological symptoms during adolescence

Examined the roles of gender, instrumentality, and expressivity as moderator of the relations between stressful events and psychological symptoms in samples of junior high (n = 93), senior high (n = 140), and college students (n = 145). Female adolescents in all three samples reported more overall negative events than did males. Females in the junior and senior high samples reported more negative interpersonal stresses than did males. However, there were no indications in any of the samples of a stronger relation between negative events and psychological symptoms for adolescent females than males. Further, there was little evidence that instrumentality or expressivity moderated the relations between negative events and psychological symptoms. In each sample, certain stresses were most strongly related to psychological symptoms: family stresses in the junior high, peer stresses in the senior high, and academic stresses in the college sample. Implications of the findings for developmental changes in stress during adolescence are discussed.     

Dietary variety, energy regulation, and obesity

Increased variety in the food supply may contribute to the development and maintenance of obesity. Thirty-nine studies examining dietary variety, energy intake, and body composition are reviewed. Animal and human studies show that food consumption increases when there is more variety in a meal or diet and that greater dietary variety is associated with increased body weight and fat. A hypothesized mechanism for these findings is sensory-specific satiety, a phenomenon demonstrating greater reductions in hedonic ratings or intake of foods consumed compared with foods not consumed. Nineteen studies documenting change in preference, intake, and hedonic ratings of food after a food has been eaten to satiation in animals and humans are reviewed, and the theory of sensory-specific satiety is examined. The review concludes with the relevance of oral habituation theory as a unifying construct for the effects of variety and sensory-specific satiety, clinical implications of dietary variety and sensory-specific satiety on energy regulation, and suggestions for future research.