A Preliminary Comparison of Food Rejections in Humans
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Authors
Snip, R. Gerrit
Issue Date
2003
Type
Thesis
Language
en_US
Keywords
Alternative Title
Abstract
The present study compared three types of food rejections in humans: forced
consumption episodes (a situation in which an individual demands that another person
consumes a specific food or beverage against his/her will), taste aversions (the reluctance
to consume a food or liquid associated with an illness), and taste dislikes (an unlearned
rejection of a food or beverage because of its sensory characteristics [taste, smell,
appearance, or texture]). Of the 153 individuals initially surveyed, 32 responses qualified
for within-participant analysis. Across-participant results confirmed earlier research on
human food rejections. In general, the rejection currently causing the most discomfort
for participants was the taste aversion rejection, and the taste dislike rejection was found
to be the most important in forming current eating/drinking habits. The type of food
rejection that caused the least discomfort for participants today was the taste dislike
rejection, and the forced consumption rejection was the least important in forming current
eating/drinking habits.
Description
iv, 52 p.
Citation
Publisher
License
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