Browsing by Subject "Food"

Now showing 1 - 10 of 10
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    The apéritif effect: Alcohol's effects on the brain's response to food aromas in women
    (Wiley Blackwell (John Wiley & Sons), 2015-07) Eiler, William J. A.; Džemidžić, Mario; Case, K. Rose; Soeurt, Christina M.; Armstrong, Cheryl L. H.; Mattes, Richard D.; O'Connor, Sean J.; Harezlak, Jaroslaw; Acton, Anthony J.; Considine, Robert V.; Kareken, David A.; Department of Neurology, IU School of Medicine
    OBJECTIVE: Consuming alcohol prior to a meal (an apéritif) increases food consumption. This greater food consumption may result from increased activity in brain regions that mediate reward and regulate feeding behavior. Using functional magnetic resonance imaging, we evaluated the blood oxygenation level dependent (BOLD) response to the food aromas of either roast beef or Italian meat sauce following pharmacokinetically controlled intravenous infusion of alcohol. METHODS: BOLD activation to food aromas in non-obese women (n = 35) was evaluated once during intravenous infusion of 6% v/v EtOH, clamped at a steady-state breath alcohol concentration of 50 mg%, and once during infusion of saline using matching pump rates. Ad libitum intake of roast beef with noodles or Italian meat sauce with pasta following imaging was recorded. RESULTS: BOLD activation to food relative to non-food odors in the hypothalamic area was increased during alcohol pre-load when compared to saline. Food consumption was significantly greater, and levels of ghrelin were reduced, following alcohol. CONCLUSIONS: An alcohol pre-load increased food consumption and potentiated differences between food and non-food BOLD responses in the region of the hypothalamus. The hypothalamus may mediate the interplay of alcohol and responses to food cues, thus playing a role in the apéritif phenomenon.
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    Beyond Food Deserts: Assessing the Impact of Public Transit Availability Change on Spatial Access to Food
    (2021-03) Katz, Brandon P.; Wilson, Jeffrey S.; Johnson, Daniel P.; Thapa, Bhuwan; Dwyer, Owen J., III
    Food access is a dimension of food security that many struggle with even in high- income countries, which is a contributing factor to chronic diet-related disease. Inequalities in economic access to food has been addressed in public policy for several decades, but spatial access to food has only been seriously studied and addressed by policy for the past twenty-five years. After the food desert metaphor emerged, it was promptly accepted as a standard measure of food access for governments and a basis for policies created to address inequalities. Conceptual criticisms and methodological limitations of the metaphor have led the study of spatial access to food towards newer methods that measure food access more realistically and assist in the development and assessment of intervention strategies to inform policy decisions. This thesis describes the history of the food desert metaphor from its emergence until its adoption in US public policy, the conceptual criticisms and methodological limitations that surround it, and offers an analysis that measures the impact of change in the availability of public transportation on spatial access to food for various population subgroups that are more at risk of food insecurity in Marion County, Indiana. Results demonstrate that policies and plans designed without consideration for food access have an impact on it nevertheless, and that policymakers and planners can leverage such strategies to better coordinate efforts across government to reduce inequalities in spatial access to food and food insecurity overall.
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    Codes of the carton: the secret language of milk
    (AIGA, 1999) Sanematsu, Helen
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    Designing sustainable food systems #foodCHI
    (Association for Computing Machinary, 2017) Raturi, A.; Norton, J.; Tomlinson, B.; Blevis, E.; Dombrowski, L.
    There is significant interest in designing technologies for the food system, from agricultural modeling tools to apps enabling humans to assess nutritional value of various food choices to drones for pest detection. However, a good food system must be a sustainable one. There is an urgent need for deliberation and thoughtfulness in designing for both technologies that support existing food systems and new modalities that work towards more sustainable food systems. This workshop will bring together HCI researchers, designers, and practitioners with an interest in exploring what constitutes a sustainable food system, as well as defining the role of HCI in this domain. Our key objectives for this workshop will be to identify what opportunities for design and collaboration exist and to lay the foundation for an active foodCHI community. Copyright
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    Diet-induced Pigmented Purpuric Dermatosis Confirmed with a Rechallenge Response
    (Cureus, Inc., 2019-07-29) Li, Wendy; Reedy, Matthew; Alomari, Ahmed K.; Rahnama-Moghadam, Sahand; Medicine, School of Medicine
    The pigmented purpuric dermatoses (PPDs) are a group of chronic cutaneous eruptions characterized by non-blanching and non-palpable purpuric lesions. Their etiology is not completely understood, although dietary exposures have been implicated in a few case reports. We describe a recurring case of diet-induced PPD in a 73-year-old Caucasian male following the ingestion of tomato-based products on two separate occasions, one year apart. On physical examination, he demonstrated numerous 1-2 mm red/brown, non-blanching, petechial macules scattered on the bilateral anterior lower legs, thighs, trunk, arms, hands, and feet with facial sparing. Histopathologic examination revealed the classic perivascular lymphocytic infiltrate with red blood cell extravasation seen in PPD. Mirroring his first episode, the patient saw a complete resolution of his rashes with careful avoidance of tomato-based products and required no other interventions. This represents a rare case of diet-induced PPD confirmed with a rechallenge response and suggests that acute or recurrent cases of PPD may be a result of a hypersensitivity reaction.
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    Embodying the Nation of Islam
    (Cambridge University Press, 2018-06) Curtis, Edward E., IV
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    Environments and situations as correlates of eating and drinking among women living with obesity and urban poverty
    (Wiley, 2021-09-01) Clark, Daniel O.; Keith, NiCole R.; Ofner, Susan; Hackett, Jason; Li, Ruohong; Agarwal, Neeta; Tu, Wanzhu; Medicine, School of Medicine
    Objective: One path to improving weight management may be to lessen the self-control burden of physical activity and healthier food choices. Opportunities to lessen the self-control burden might be uncovered by assessing the spatiotemporal experiences of individuals in daily context. This report aims to describe the time, place, and social context of eating and drinking and 6-month weight change among 209 midlife women (n = 113 African-American) with obesity receiving safety-net primary care. Methods: Participants completed baseline and 6-month weight measures, observations and interviews regarding obesogenic cues in the home environment, and up to 12 ecological momentary assessments (EMA) per day for 30 days inquiring about location, social context, and eating and drinking. Results: Home was the most common location (62%) at times of EMA notifications. Participants reported "yes" to eating or drinking at the time of nearly one in three (31.1% ± 13.2%) EMA notifications. Regarding social situations, being alone was significantly associated with less frequent eating and drinking (OR = 0.75) unless at work in which case being alone was significantly associated with a greater frequency of eating or drinking (OR = 1.43). At work, eating was most common late at night, whereas at home eating was most frequent in the afternoon and evening hours. However, eating and drinking frequency was not associated with 6-month weight change. Conclusions: Home and work locations, time of day, and whether alone may be important dimensions to consider in the pursuit of more effective weight loss interventions. Opportunities to personalize weight management interventions, whether digital or human, and lessen in-the-moment self-control burden might lie in identifying times and locations most associated with caloric consumption.
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    Preliminary support for the role of alcohol cues in food cravings and attentional biases
    (Sage, 2019-05) Karyadi, Kenny A.; Cyders, Melissa A.; Psychology, School of Science
    This study examined whether alcohol odors, in isolation or when combined with pictures, would influence food attentional biases and cravings. Participants' cravings and attentional biases to food and alcohol pictures were assessed after exposure to alcohol or water odors ( n = 77; mean age = 30.84 years, 51.9% female, 83.1% Caucasian). Food attentional biases were increased by alcohol odors, but food cravings were increased only by a combination of alcohol odors and food pictures. These effects were related with self-reported problematic food consumption. These findings support a research program for further examining the effect of alcohol cues on problematic food consumption.
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    Race/Ethnicity Moderates Associations between Depressive Symptoms and Diet Composition among U.S. Adults
    (American Psychological Association, 2021) Vrany, Elizabeth A.; Polanka, Brittanny M.; Hsueh, Loretta; Hill-Briggs, Felicia; Stewart, Jesse C.; Psychology, School of Science
    Objective: Although depression is associated with poorer overall diet quality, few studies have examined its association with levels of particular macronutrients, and none have examined moderation by race/ethnicity. The present study examined (a) associations between depressive symptom severity and nine indices of diet composition and (b) whether race/ethnicity moderates these associations. Method: Participants were 28,940 adults (mean age = 49 years, 52% female, 52% nonwhite) from NHANES 2005-2018. Depressive symptom severity was measured using the Patient Health Questionnaire-9 (PHQ-9). Nine diet composition indices were derived from the average of two 24-hr dietary recalls (e.g., total energy, total fat, saturated fat, total carbohydrate, sugar, fiber, and protein). Results: Separate linear regression analyses revealed that PHQ-9 total was positively associated with saturated fat and sugar and negatively associated with protein and fiber. Moderation by race/ethnicity was observed (interaction ps < .05). Among non-Hispanic Whites, PHQ-9 total was positively associated with sugar and negatively associated with protein and fiber. Among non-Hispanic Blacks, PHQ-9 total was positively associated with total energy, total fat, saturated fat, monounsaturated fat, polyunsaturated fat, total carbohydrate, and sugar. Among Mexican Americans, PHQ-9 was positively associated with saturated fat. Among other Hispanics, PHQ-9 total was negatively associated with fiber, protein, and total, monounsaturated, and polyunsaturated fat. Conclusions: Findings from this large, nationally representative sample demonstrate that associations between depressive symptom severity and diet composition vary by race/ethnicity. Critically, an unhealthy diet composition pattern may be one mechanism explaining the excess risk of obesity and cardiometabolic diseases in individuals with depression, especially in non-Hispanic Blacks.