OBJECTIVE To quantify factors influencing iron supplementation compliance and haemoglobin (Hb) concentrations among pregnant women participating in an iron supplementation programme under routine field conditions. DESIGN Cross-sectional interviews and Hb measurements. SETTINGS Albay and Sorsogon provinces, Bicol, Philippines. SUBJECTS Three hundred and forty-six pregnant women receiving i...

Sodium is an essential nutrient for the human body. It is widely used as sodium chloride (table salt) in (processed) foods and overconsumed by both children and adults, placing them at risk for adverse health effects such as high blood pressure and cardiovascular diseases. The current review focusses on the development of salt taste sensitivity and preferences, and its association with food int...

Research on the neurobiological substrates of taste-related learning and memory is a broad and rapidly evolving multidisciplinary field. Historically, research on taste aversion learning has contributed critically both to the behavioral and the neurobiological assessment of learning systems. Since the discovery by Garcia et al. (1955) of conditioned taste aversion and its peculiar features, suc...

Excessive consumption of soft drinks has been argued as a key contributor to the epidemic of obesity in modern society. This is because they are characterized by high content of sugar, low satiety, and incomplete compensation for total energy. However, since obesity involves complex interactions of various factors, there must be more indices to link soft drink consumption and development of obe...

Taste preference, a key component of food choice, changes with aging. However, it remains unclear how this occurs. To determine differences in taste preference between rats in different life stages, we examined the consumption of taste solutions and water using a two-bottle test. Male Sprague-Dawley rats of different ages were used: juvenile (3-6 weeks), young adult (8-11 weeks), adult (17-20 w...

Fat represents a calorically potent food source that yields approximately twice the amount of energy as carbohydrates or proteins per unit of mass. The highly palatable taste of free fatty acids (FAs), one of the building blocks of fat, promotes food consumption, activates reward circuitry, and is thought to contribute to hedonic feeding underlying many metabolism-related disorders. Despite a r...

Research on the neurobiological substrates of taste-related learning and memory is a broad and rapidly evolving multidisciplinary field. Historically, research on taste aversion learning has contributed critically both to the behavioral and the neurobiological assessment of learning systems. Since the discovery by Garcia et al. (1955) of conditioned taste aversion and its peculiar features, suc...

Traditionally considered lowbrow art par excellence, British comedy has grown steadily in legitimacy since the 'Alternative Comedy Movement' of the early 1980s. Yet while there might be evidence of a transformation in British comic production, there is little understanding of how this has been reflected in patterns of consumption. Indeed, there is a remarkable absence of studies probing comedy ...