The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/8623j146w

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  • A previous study conducted in our laboratory demonstrated the critical role that retronasal odors play in vegetable liking and disliking. It remains unclear, however, why some individuals like certain vegetable odors, while others do not. A possible explanation is that some individuals have learned to like the odor of a vegetable that is initially described as unpleasant. The current study investigated the effectiveness of two dietary learning mechanisms (i.e. mere exposure and flavor-nutrient conditioning) on the hedonic responses of a novel and initially disliked vegetable. The effectiveness of learning was measured in both short-term (approximately 3 weeks) and long-term (approximately 2 months) periods. A total of 47 subjects were screened based on several key criteria including novelty to the study vegetable (i.e., kale) and initial degree of liking/disliking to a kale juice sample. The subjects visited the lab five times over a two-week period while hungry, and consumed a 250mL serving of kale juice containing either carboxymethyl cellulose (CMC) (i.e. mere exposure group) or maltodextrin (i.e. flavor-nutrient conditioning group). Maltodextrin was used to increase the   energy content (i.e., 80 kcal) without adding a perceivable taste, while CMC was added to match the viscosity/mouthfeel of the maltodextrin containing samples without adding calories or a taste. The subjects rated their degree of liking/disliking of kale juice samples, as well as the perceived intensities of sweetness, bitterness, and vegetable odor, under nose-open and nose-closed conditions, before and after the conditioning period. Approximately two months later, the subjects returned and again made the same ratings. Results showed a significant increase in vegetable flavor liking for both conditioning groups (dependent t-test, p <0.01) under the nose-open condition. Importantly, this increase in liking was stable even two months later. In support of the previous research, there was no significant increase in liking under the nose-closed condition. These results suggest that mere exposure (both with and without added calories) is effective in increasing the degree to which individuals like the flavor of a novel and initially disliked vegetable. In addition, the present results suggest that vegetable odors, but not necessarily tastes, are the driving force behind the increases in liking of an initially disliked vegetable.
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  • description.provenance : Approved for entry into archive by Julie Kurtz(julie.kurtz@oregonstate.edu) on 2013-06-28T17:06:15Z (GMT) No. of bitstreams: 2 license_rdf: 1089 bytes, checksum: 0a703d871bf062c5fdc7850b1496693b (MD5) TowersNicoleM.2013.pdf: 1212165 bytes, checksum: 1f55add63e375bddb7da019b87bf23f4 (MD5)
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  • description.provenance : Rejected by Julie Kurtz(julie.kurtz@oregonstate.edu), reason: Your ScholarsArchive@OSU submission has been rejected because you attached a CC0 or Public Domain License to your work. These licenses mean that you have "dedicated the work to the public domain by waiving all of your rights to the work worldwide under copyright law, including all related and neighboring rights, to the extent allowed by law. Others can copy, modify, distribute and perform the work, even for commercial purposes, all without asking permission." We strongly suggest that you don't attach either of these licenses. We're assuming you probably meant to add a Creative Commons license to your work so that others could use it, but you intended to retain your copyrights. Please re-submit* your work and choose "Creative Commons License" from the License Type drop down box. You'll then be asked two questions about how you want people to use your work. You can also choose "No Creative Commons License". *To re-submit your work, log into ScholarsArchive@OSU. Your rejected submission will be in your Submissions & Tasks work file. You can just resume the submission. All your information will still be in the form; you need to change only the CC License page. If you have any questions or concerns, please contact Sue Kunda: sue.kunda@oregonstate.edu OR 541-737-7262. Can you check to see if students have selected a CC0 or a Public Domain license before approving? And if they have selected one of these licenses, reject with the above language? Also, you may want to change #23 of the thesis submission instructions to: 23. Creative Commons License: DO NOT SELECT PUBLIC DOMAIN OR CCO. You may add a Creative Commons License to your item that allows copyrighted works to be shared and re-used. Either select License Type: Creative Commons or License Type: No Creative Commons License. Click Next. on 2013-06-26T21:07:13Z (GMT)

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