Triggers of behavioral and physiological reactions to foods

Triggers of behavioral and physiological reactions to foods - Reactions to foods

Status

Active, not recruiting

Phases

Unknown

Study type

Observational

Source

NL-OMON

Registry ID

NL-OMON32594

Enrollment

Registered

2010-02-01

Start date

2009-11-02

Completion date

Unknown

Last updated

2024-05-06

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

gezonde voedselkeuze healthy food choice

Interventions

None listed

Eligibility

Age

2 Years to 99 Years

Inclusion criteria

Inclusion criteria: General good health Age: 8-10 year (children) Age: 20-25 year (adult).

Exclusion criteria

Exclusion criteria: History of eating disorders and heart problems

Design outcomes

Primary

Measure	Time frame
To assess emotional reactions to foods using physiological and behavioural measures.	—

Secondary

Measure	Time frame
1. To determine whether affective/aversive reactions to foods are primarily triggered by the first visual encounter with the food. 2. To determine whether affective/aversive reactions to foods are primarily triggered by the instruction to either visually inspect, smell or taste the food. 3. To determine whether affective/aversive reactions to foods are primarily triggered when the food is visually inspected, smelled or tasted. 4. To determine whether the instruction of visual inspection, smelling or tasting affects the speed with which the food is brought to the face. 5. To determine the effect of food experiences on affective/aversive reactions by comparing the results of children and young adults.	—

Measure

Time frame

1. To determine whether affective/aversive reactions to foods are primarily triggered by the first visual encounter with the food. 2. To determine whether affective/aversive reactions to foods are primarily triggered by the instruction to either visually inspect, smell or taste the food. 3. To determine whether affective/aversive reactions to foods are primarily triggered when the food is visually inspected, smelled or tasted. 4. To determine whether the instruction of visual inspection, smelling or tasting affects the speed with which the food is brought to the face. 5. To determine the effect of food experiences on affective/aversive reactions by comparing the results of children and young adults.

—

Countries

Netherlands

Outcome results