Pleasure from Food: Different perspectives on aging

Heleen Rianne Hoogeveen

Pleasure from Food: Different perspectives on aging

Heleen Rianne Hoogeveen

Onderzoeksoutput

1354 Downloads (Pure)

Samenvatting

Er is in toenemende mate aandacht voor de rol van voeding in het verouderingsproces. De waardering (of de afwezigheid daarvan) die we ervaren bij het zien en consumeren van voedsel heeft een belangrijke invloed op eetgedrag. Mensen zijn zich ervan bewust welke voedselproducten zij vies en lekker vinden. Echter, zij zijn zich vaak niet bewust van de lichamelijke (bijv. honger) en psychologische (bijv. emoties en geheugen) processen, die ervoor zorgen dat zij een product vies of lekker vinden (oftewel waardering; ‘Pleasure from Food’). Hoewel er veel onderzoek is gedaan naar de invloed van producteigenschappen van voedsel op het ouder worden (bijvoorbeeld de relatie tussen vitamine B en geheugen), weten we nog maar weinig over de processen, die ten grondslag liggen aan de waardering tijdens het zien en consumeren van voedsel in jongeren en ouderen. In het onderzoek beschreven in dit proefschrift hebben we deze processen onderzocht.

De resultaten van dit proefschrift laten zien dat smaaksensatie (hoe intens een smaak wordt ervaren) niet verschillend is tussen gezonde jongeren en ouderen. Het effect van leeftijd op de waardering van smaken lijkt het gevolg van veranderingen in de complexe interactie tussen deze smaaksensatie, emoties en informatie die in ons geheugen is opgeslagen. Om het verband tussen smaakbeleving en eetgedrag in relatie met veroudering te begrijpen, is inzicht in de manier waarop veranderingen in psychologische processen ertoe bijdragen dat ouderen een adequate waardering van voedsel en daarmee eetgedrag behouden cruciaal.

Originele taal-2	English
Kwalificatie	Doctor of Philosophy
Toekennende instantie	Rijksuniversiteit Groningen
Begeleider(s)/adviseur	Lorist, Monicque, Supervisor ter Horst, Gert, Supervisor Reyners, An, Supervisor Renken, Remco, Co-supervisor
Datum van toekenning	30-nov.-2016
Plaats van publicatie	[Groningen]
Uitgever	Rijksuniversiteit Groningen
Gedrukte ISBN's	978-90-367-9142-7
Elektronische ISBN's	978-90-367-9140-3
Status	Published - 2016

Toegang tot document

Title and contents Final publisher's version, 480 KB
Chapter 1 Final publisher's version, 795 KB
Chapter 2 Final publisher's version, 1,73 MB
Chapter 3 Final publisher's version, 3,64 MB
Chapter 4 Final publisher's version, 5,31 MB
Chapter 5 Final publisher's version, 1,49 MB
Chapter 6 Final publisher's version, 2,58 MB
Chapter 7 Final publisher's version, 2,54 MB
Chapter 8 Final publisher's version, 975 KB
List of abbreviations Final publisher's version, 132 KB
References Final publisher's version, 1,23 MB
Nederlandse samenvatting Final publisher's version, 366 KB
Publication list Final publisher's version, 133 KB
Complete_thesisFinal publisher's version, 17,2 MB
PropositionsFinal publisher's version, 257 KB

Handle.net

Permanente koppeling

Citeer dit

@phdthesis{a6aa224cb9d741ff97d19350d69781ee,

title = "Pleasure from Food: Different perspectives on aging",

abstract = "There is increasing awareness that dietary intake is an important factor in the process of aging. An important determinant of dietary intake is the pleasure we experience in response to visual or oral presentation of food products. Individuals are aware of which foods they like and dislike. However, they remain unaware of bodily (e.g., hunger) and psychological (e.g., emotions and memory) processes that determine whether they like or dislike a food product. Although manipulations of characteristics of food product have been related to aging (e.g., the relation between vitamin B and memory), processes that underlie the pleasure we experience in response to visual or oral presentation of food products in young and older adults remain elusive. The study of these processes are described in this thesis titled {\textquoteleft}Pleasure from Food{\textquoteright}. The results presented in this thesis show that taste sensation (the perception of taste intensity) is similar between young and older adults. The effect of age on pleasure experienced in response to tastes seems to result from changes in the complex interaction between taste sensation, emotions and information stored in memory. To understand the relation between taste sensation and adequate dietary intake with respect to aging, more insight into changes in processes that underlie whether a food product is liked or disliked, such as emotion and memory, is crucial.",

author = "Hoogeveen, {Heleen Rianne}",

year = "2016",

language = "English",

isbn = "978-90-367-9142-7",

publisher = "Rijksuniversiteit Groningen",

school = "University of Groningen",

}

TY - THES

T1 - Pleasure from Food

T2 - Different perspectives on aging

AU - Hoogeveen, Heleen Rianne

PY - 2016

Y1 - 2016

N2 - There is increasing awareness that dietary intake is an important factor in the process of aging. An important determinant of dietary intake is the pleasure we experience in response to visual or oral presentation of food products. Individuals are aware of which foods they like and dislike. However, they remain unaware of bodily (e.g., hunger) and psychological (e.g., emotions and memory) processes that determine whether they like or dislike a food product. Although manipulations of characteristics of food product have been related to aging (e.g., the relation between vitamin B and memory), processes that underlie the pleasure we experience in response to visual or oral presentation of food products in young and older adults remain elusive. The study of these processes are described in this thesis titled ‘Pleasure from Food’. The results presented in this thesis show that taste sensation (the perception of taste intensity) is similar between young and older adults. The effect of age on pleasure experienced in response to tastes seems to result from changes in the complex interaction between taste sensation, emotions and information stored in memory. To understand the relation between taste sensation and adequate dietary intake with respect to aging, more insight into changes in processes that underlie whether a food product is liked or disliked, such as emotion and memory, is crucial.

AB - There is increasing awareness that dietary intake is an important factor in the process of aging. An important determinant of dietary intake is the pleasure we experience in response to visual or oral presentation of food products. Individuals are aware of which foods they like and dislike. However, they remain unaware of bodily (e.g., hunger) and psychological (e.g., emotions and memory) processes that determine whether they like or dislike a food product. Although manipulations of characteristics of food product have been related to aging (e.g., the relation between vitamin B and memory), processes that underlie the pleasure we experience in response to visual or oral presentation of food products in young and older adults remain elusive. The study of these processes are described in this thesis titled ‘Pleasure from Food’. The results presented in this thesis show that taste sensation (the perception of taste intensity) is similar between young and older adults. The effect of age on pleasure experienced in response to tastes seems to result from changes in the complex interaction between taste sensation, emotions and information stored in memory. To understand the relation between taste sensation and adequate dietary intake with respect to aging, more insight into changes in processes that underlie whether a food product is liked or disliked, such as emotion and memory, is crucial.

M3 - Thesis fully internal (DIV)

SN - 978-90-367-9142-7

PB - Rijksuniversiteit Groningen

CY - [Groningen]

ER -