Triggers of behavioral and physiological reactions to foods
Completed
- Conditions
- gezonde voedselkeuzehealthy food choice
- Registration Number
- NL-OMON32594
- Lead Sponsor
- Wageningen Universiteit
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- Not specified
- Target Recruitment
- 32
Inclusion Criteria
General good health
Age: 8-10 year (children)
Age: 20-25 year (adult).
Exclusion Criteria
History of eating disorders and heart problems
Study & Design
- Study Type
- Observational non invasive
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method <p>To assess emotional reactions to foods using physiological and behavioural<br /><br>measures.</p><br>
- Secondary Outcome Measures
Name Time Method <p>1. To determine whether affective/aversive reactions to foods are primarily<br /><br>triggered by the first visual encounter with the food.<br /><br>2. To determine whether affective/aversive reactions to foods are primarily<br /><br>triggered by the instruction to either visually inspect, smell or taste the<br /><br>food.<br /><br>3. To determine whether affective/aversive reactions to foods are primarily<br /><br>triggered when the food is visually inspected, smelled or tasted.<br /><br>4. To determine whether the instruction of visual inspection, smelling or<br /><br>tasting affects the speed with which the food is brought to the face.<br /><br>5. To determine the effect of food experiences on affective/aversive reactions<br /><br>by comparing the results of children and young adults. </p><br>