Does Texture Affect Appetite? A Study of Sensory Specific Satiety in College-Aged Males - PowerPoint PPT Presentation

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Does Texture Affect Appetite? A Study of Sensory Specific Satiety in College-Aged Males

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Title: Does Texture Affect Appetite? A Study of Sensory Specific Satiety in College-Aged Males Author: keatonaa Last modified by: hettessr Created Date – PowerPoint PPT presentation

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Title: Does Texture Affect Appetite? A Study of Sensory Specific Satiety in College-Aged Males


1
Does Texture Affect Appetite? A Study of Sensory
Specific Satiety in College-Aged Males
Project Leader Amelia Keaton
2
Humans Exhibit Sensory Specific Satiety
  • Novel sensory properties of foods induce satiated
    subjects to eat more in a multi-course meal
    (Rolls,B.J. 1980)
  • Model of overeating and weight gain
  • Is this a possible method of increasing food
    consumption in astronauts who experience a loss
    of appetite?

3
Sensory Properties That Affect Food Intake in
Humans
  • Portion Size (Rolls, B.J., 2002)
  • Palatability (Rolls, B.J. et al, 1982 Rolls,
    E.T., 1996)
  • Taste
  • Odor
  • Appearance
  • Texture?

4
Why is this important?
  • If we can manipulate the texture of a limited
    number of food items, then we can possibly
    increase food intake in astronauts.
  • This would prove especially important for
    long-term space missions and lunar or planetary
    colonization.

5
Hypothesis
  • Hungry subjects fed to satiety on foods of one
    texture will eat more of the same foods when
    presented as a different texture.

6
Methods Meals
  • Water (275 mL)
  • Unsalted Crackers (4 kcal/g)
  • Crushed or Chunked
  • Pineapple (0.6 kcal/g)
  • Cheese (3.9 kcal/g)
  • Peanuts (5.8 kcal/g)

Crushed
Chunked
7
Experimental Timeline

Instructions 1) Do not mix food.
2) Drink all water within 15 minute meal.
3) Eat until youve had enough during each
meal. 4) Do not communicate with other
subjects about the food.
8
Subjects
Crush/crush n 19 Crush/chunk n 17 p-value (t-test)
Height (cm) 180.0 1.9 181.2 1.7 0.637
Weight (kg) 80.0 3.3 82.1 3.7 0.676
Age (yr) 19.0 0.3 19.8 0.3 0.075
Body Mass Index (range) 24.3 0.8 20-32 24.9 0.8 20-32 0.567
9
Results Meal 1
10
Visual Analogue Ratings Meal 1
11
Meal 1 Intake (mass)
12
Meal 1 Intake (Calories)
13
Results Meal 2
or
or
14
Visual Analogue Ratings Meal 2
15
Meal 2 Intake (mass)
p0.067
16
Meal 2 Intake (calories)
17
Summary
  • Subjects offered a different texture in Meal 2
    consumed significantly more mass and calories
    than those offered the same texture.
  • Subjects offered a different texture in Meal 2
    rated that meal as more appealing than those
    offered a second meal of the same texture.

18
Conclusions and Applications
  • Humans demonstrate Texture-Specific Satiety.
  • Changes in texture of some foods are sufficient
    to increase the amount of food consumed in a
    multi-course meal.
  • Since taste and smell are attenuated in space,
    manipulations of texture may be especially
    effective in promoting food intake.

19
Future Directions for Human Studies
  • In order to increase food intake, it may be
    possible to manipulate the following food
    properties while subjects are in a head-down tilt
    model of microgravity
  • Palatability
  • Energy density
  • Texture

20
Acknowledgements
  • We would like to thank the Bio250 and Bio 450
    research classes at Wofford College for
    collecting the preliminary data for experiments
    presented today
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