In France, in most nursing homes, the composition of menus, the time and the place at which meals are served, the choice of one's place at the table are imposed on residents. Yet, the act of eating cannot be restricted to nutritional and sensory aspects alone. It also includes a psycho-affective dimension, which relates to the context in which the meal is served. We tested the impact of four contextual factors, considered individually, on food intake and meal pleasure in elderly people living in nursing homes: the way the main course was named on the menu, the size and the variety of portions of vegetables served to residents, the presence or not of condiments in the middle of the table and the presence or not of elements to modify the surroundings such as a decorative object on the table or background music. Twelve experimental meals were served to 42 nursing home residents. For each factor, we compared a control condition with two experimental conditions. Our study showed that changing a single contextual element of the meal in nursing homes could be sufficient to improve residents' satisfaction with their meals and increase the quantities of meat or vegetables consumed, as long as this factor had a direct impact on what was going to be consumed (increased variety on the plate, condiments on the table). Factors affecting the context of the meal (names of dishes, decor) proved to be ineffective. Given the budgetary constraints faced by nursing homes, this study proposes interesting and inexpensive ideas to increase satisfaction with meals and food intake in elderly people who are dependent on others for their meals.
Background: The contribution of sweet beverages to weight gain in children is controversial; the impact of these beverages on caloric adjustment needs clarification. Objective: We studied the influence of energy-density (ED) conditioning on the liking for sweet beverages and caloric adjustment after their consumption in children. Design: We used a within-subject design. Forty-four 8-11-y-old children were exposed to the following 2 distinctly flavored, sweetened beverages: a high-energy (HE) version (150 kcal) and a noenergy (NE) version (0 kcal). During a 4-wk initial conditioning period, children were exposed either 2 or 7 times to each beverage. After a 3-wk stability period (without exposure), children were exposed 3 times to both beverages with a reversed association between the ED and flavor (4-wk reversed-conditioning period). Flavor liking and food intake during meals after the consumption of each beverage were assessed before and after each period. Results: After the initial conditioning, the liking for both beverages increased (P , 0.001). After the stability period, the liking for the HE flavor was higher than for the NE flavor (P = 0.024). After the reversed conditioning, the liking for the flavor initially paired with the HE beverage tended to remain higher than for the NE flavor (P = 0.089). Initially, energy intakes during the meal did not differ after the consumption of NE or HE beverages. After the initial conditioning and up until the end of the reversed conditioning, energy intakes were lower after the HE beverage than after the NE beverage regardless of the beverage flavor (eg, after reversal; caloric compensation score: 29%). The number of exposures did not influence liking or energy intake. Conclusion: After the association between a flavor and ED and reversal of this association, liking may be first guided by ED and then the flavor firstly associated with ED, whereas the partial caloric compensation may consistently be guided by ED. This trial was registered at clinicaltrials.gov as NCT02070185.
Sucre ; Addiction ; Circuit de la récompense ; Plaisir ; Statut pondéral ; IMC Résumé Peut-on parler de dépendance au sucre ? Le sucre est un composant majeur de notre régime alimentaire et une source importante de plaisir et ce, dès le plus jeune âge. La définition de l'addiction implique que les substances addictives agissent sur le circuit de la récompense et entraînent deux symptômes, l'effet de manque et la tolérance. Est-ce le cas du sucre ? Au regard de la littérature, des activations cérébrales au niveau des régions impliquées dans le circuit de la récompense sont constatées en réponse au « sucre », qui diffèrent selon le type de sucre (glucides caloriques sucrés ou non ; édulcorants). Par ailleurs, les effets de manque et de tolérance au sucre sont mal caractérisés : si les envies compulsives alimentaires concernent fréquemment des aliments sucrés, on observe avec l'âge une diminution des préférences pour les fortes intensités sucrées. Enfin, il n'y a aucun lien clair entre statut pondéral et préférence pour le sucre. Comme tout aliment, le sucre est nécessaire à la vie, cependant, les preuves permettant d'assimiler consommation de sucre et addiction sont pour le moins faibles. © 2013 Société française de nutrition. Publié par Elsevier Masson SAS. Tous droits réservés. KEYWORDSSugar; Addiction; Reward system; Pleasure; Weight status; BMI Summary Can one talk about addiction to sugar? Sugar is an important part of our diet, and an important source of pleasure, as of a young age. The definition of addiction involves that addictive substances act on the reward circuit, and lead to two symptoms, withdrawal and tolerance. Is it the case with sugar? According to the literature, brain activations in regions involved in the reward circuit are observed in response to ''sugar'', and they differ according to the type of sugar (caloric carbohydrates, sweet or not; sweeteners). Besides, withdrawal and tolerance symptoms are not well characterized: food cravings often concern sweet foods, Le goût sucré, de l'enfance. . . à la dépendance ? 273 but there is a decrease with age of the preference/liking for intensely sweet products. There is no clear relationship between weight status and liking for sugar. As any food, sugar is necessary for life, but the evidence enabling to assimilate sugar consumption and addiction is weak.
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