Sensory attributes of craved and aversive foods in healthy women.
This article is an edited version of a paper presented at the Sigma Theta International Nursing Research Congress in Madrid, Spain on June 22, 1993. It explores sensory characteristics of craved and aversive foods in healthy women. Typically, cravings characterised as intermittents, sweet-tasting and pleasant-smelling. Aversions continuous, bad-tasting and unpleasant-smelling. Women reporting aversions tend to it less body mass than women without aversions: p < 0.06. The data suggest that craved aversive foods may exert unequal effects and that sensory characteristics may provide cues the formation of cravings and aversions. These early findings guide health-care practitioner in helping individuals to improve their nutritional intake.
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D000293:Adolescent; D000328:Adult; D004034:Diet Surveys; D005260:Female; D005518:Food Preferences / Q000523:psychology*; D006801:Humans; D008597:Menstrual Cycle; D008875:Middle Aged; D009747:Nutritional Physiological Phenomena; D011247:Pregnancy; D012189:Retrospective Studies; D012903:Smell; D013649:Taste; D016387:Women's Health