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lean-Xavier Guinard, Kimberly Seador, John L. Beard and Peter L. Brown

This study was undertaken to determine whether high-level training alters food choice behavior with regard to meat and dairy products because of their high fat content. Twenty male collegiate swimmers were compared to 20 male sedentary students for dietary fat intake, nutrition knowledge, and liking of meat and dairy products. There was no significant difference between the two groups for restraint, energy intake, dietary fat intake, and energy derived from fat. Nutrition knowledge, energy derived from saturated fat, and cholesterol intake, however, were significantly higher in the athletes. The two groups did not differ in their hedonic ratings of flavor or in their overall degree of liking of the meat and dairy products, and the athletes actually liked the appearance and texture of the products significantly more than did the sedentary students. This study shows that the sensory appeal of fat-containing animal products is not affected in male swimmers by a high level of exercise.

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Alaaddine El-Chab, Charlie Simpson and Helen Lightowler

, vanilla, or strawberry) according to each participant’s taste preference. The drinks were prepared and provided by the principal investigators. Participants did not receive any advice on timing and quantity of drinks to consume throughout the day. Individual energy requirement was calculated using the

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Ben Desbrow, Katelyn Barnes, Gregory R. Cox, Elizaveta Iudakhina, Danielle McCartney, Sierra Skepper, Caroline Young and Chris Irwin

.3.272 Wilmore , J.H. , Morton , A.R. , Gilbey , H.J. , & Wood , R.J. ( 1998 ). Role of taste preference on fluid intake during and after 90   min of running at 60% of VO 2max in the heat . Medicine & Science in Sports & Exercise, 30 ( 4 ), 587 – 595 . PubMed ID: 9565942 doi:10

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Julie Masurier, Marie-Eve Mathieu, Stephanie Nicole Fearnbach, Charlotte Cardenoux, Valérie Julian, Céline Lambert, Bruno Pereira, Martine Duclos, Yves Boirie and David Thivel

product, bread, and one fruit or fruit juice; same composition, and caloric content as previously detailed; Thivel et al., 2011 ) was offered. Thirty minutes after the end of the experimental session, an individually tailored ad libitum lunch was offered to the participants based on the taste preferences