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30 | AChemS Abstracts 2012
Abstracts are printed as submitted by the author(s)
assessment of how well the participant understood the protocol.
The chemosensory component will be used to: (a) generate
population-based estimates of chemosensory variation and
dysfunction; (b) test associations between taste or smell scores
and indices of diet and health; and (c) monitor Healthy People
2020 objectives. Acknowledgements: Funding support from
NIDCD/NIH Interagency Agreement Y1–DC–0013 with
NCHS/CDC.
#P4
POSTER SESSION I:
MULTIMODAL RECEPTION;
CHEMOSENSATION & DISEASE;
TASTE PERIPHERY; OLFACTION PERIPHERY
The Effects of Infant Satiety and Mothers’ Feeding Style on
Infants’ Food Acceptance
Catherine A Forestell, Engin Ege
The College of William & Mary/Psychology Williamsburg, VA, USA
Due to the rising concern about childhood obesity and the prevalent
belief that children are not able to regulate their own food
consumption, many parents feel the need to control their infants’
food intake. The goal of the present study was to determine whether
4-8 month-old infants would regulate their intake of a highly
palatable fruit and a less palatable green vegetable of equal
calories, and whether their mothers’ feeding styles mediated the
infants’ food regulation. To this end, 34 mother-infant dyads were
tested under naturalistic conditions in which the infants determined
the pace and duration of the feeding on two separate test days.
Acceptance and liking of the foods were assessed using a variety
of measures, including amount and rate of consumption and the
frequency of facial distaste expressions using the anatomically-
based Facial Action Coding system. On Days 1 and 2 of the study,
mothers fed the target food while the infants were either moderately
hungry, or after a pre-feeding of infant cereal. Results indicated that
infants did not compensate for the caloric pre-load regardless of
which target food they were fed. Although mothers’ ratings of their
infants’ enjoyment of the target food was lower when it was
preceded by cereal, infants’ acceptance of the target food was the
same on both days, and did not differ between the children who
received a fruit or vegetable. Individual differences in consumption
were predicted by mothers’ feeding style. Infants whose mothers
indicated that it was more important that they finish their food were
more compliant while feeding; i.e., they were less likely to cry, ate
for longer, and accepted the spoon offers faster while eating the
target food. Acknowledgements: This work was funded, in part, by
an HHMI undergraduate summer fellowship and a William & Mary
Faculty Summer Research Grant.
#P5
POSTER SESSION I:
MULTIMODAL RECEPTION;
CHEMOSENSATION & DISEASE;
TASTE PERIPHERY; OLFACTION PERIPHERY
The Satiety Value of Sugar Free Orbit Bubblemint
Chewing Gum
Jack W Hirsch
1
, Michele O Soto
2
, Alan R Hirsch
2
1
Adlai E. Stevenson High School Lincolnshire, IL, USA,
2
Smell & Taste Treatment and Research Foundation
Chicago, IL, USA
Purpose:
The aim of this study is to determine the satiety value
of Sugar Free Orbit Bubblemint Chewing Gum in American
children.
Procedure:
Twelve boys and ten girls self-assessed their
degree satiety on a visual analogue scale, before and after chewing
Sugar Free Orbit Bubblemint Chewing Gum for one minute, fifteen
minutes, and thirty minutes on a separate occasion. This was
repeated, with Butternut Texas Toast white bread (110 calories) or
vice versa (the order of presentation being counterbalanced).
The satiety index was computed for each, and the statistical
significance was determined compared to the satiety index of white
bread.
Conclusion:
No statistical significant difference (
p
> 0.05)
was found between the gum and white bread. All gums tested
induced the same satiety index as white bread, however, with less
than 1/20
th
the calories. The results suggest chewing Sugar Free
Orbit Bubblemint Chewing Gum may have a role to promote
satiety in children as part of a weight loss program. Further
investigation is warranted.
#P6
POSTER SESSION I:
MULTIMODAL RECEPTION;
CHEMOSENSATION & DISEASE;
TASTE PERIPHERY; OLFACTION PERIPHERY
The Satiety Value of Flavored Ice in Women
Heng Chao Terry Wei, Alan R. Hirsch
The Smell & Taste Treatment and Research Foundation
Chicago,IL, USA
Objectives: Chemosensory input and sensory specific satiety are
two key elements contributing to satiety. By manipulating these,
hunger level can be influenced. Currently, where obesity has
become a pandemic, temperature manipulation of food may be one
of the solutions to the challenge. Iced food, through thermogenic
calorie expenditure and possible impact on satiety, may play a role
in aiding weight loss. Temperature is one of the stimuli to which
the orbitofrontal cortex responds. Through additional influence
of sensory specific satiety, greater impact on hunger may be
anticipated. Method: 70 ml of sugar free tropical fruit flavored
popsicles (SENSA Quench) and equal volume flavor-free ice were
studied and compared to a slice of white bread (110 kcal) as the
baseline. Eighteen female subjects, average age of 32.8 years old
(range 20 to 57), were recruited for this IRB approved study.
Satiety levels prior to, and 15 min and 30 min after food
consumption were documented. The influence on satiety was
adjusted for the initial hunger level, and the satiety value of white
bread was calibrated to equal 100%. Satiety index and palatability
of each food was calculated and compared. Results: The satiety
index of popsicles was 104.5%, and 77.3% for ice. Popsicles had
a greater satiating effect than either white bread (
p
=0.02) or ice
(
p
=0.00). Ice, although less than white bread (
p
=0.00), still
displayed some satiety value. Alternatively, the difference
between palatability of the foods was not significant (
p
>0.05).
Conclusion: Ice accompanied with flavor has the satiety index
that exceeds white bread, and thus should be considered as a part
of a weight loss program. Funding: Intelligent Beauty.
P O S T E R P R E S E N T AT I O N S