It’s Trinkaus week on NCBI ROFL! All this week, we’ll be featuring articles by John Trinkaus, whose work gives us “an informal look” at many aspects of everyday life. Enjoy!
“Of 108 people observed extracting for purchase rolls or pastries from displayed bulk stock in food supermarket bakery departments, about 90% used their hands for item selection and withdrawal rather than the store provided tongs. In stores where tissues were provided instead of tongs, approximately 60% of the 133 people who were observed used their hands.”
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It’s Trinkaus week on NCBI ROFL! All this week, we’ll be featuring articles by John Trinkaus, whose work gives us “an informal look” at many aspects of everyday life. Enjoy!
Taste preference for brussels sprouts: an informal look.
“An inquiry of the taste preference of 442 business students for brussels sprouts showed about a 50% dislike of the vegetable, 40% indifference, and a 10% like. Some implications of the findings are suggested.” (more…)
“Using in-depth interviews with 43 college women who were, on average, 21 years old (SD = 0.79), the authors explored women’s attitudes toward and experiences of cunnilingus. The authors found that cunnilingus posed interactional challenges for women, but that these varied by relationship context. Drawing on scripting theory, the authors argue that the sexual scripts available to contemporary American college students assume cunnilingus in relationships, but not in hookups, where the incorporation of the practice is more contested. (more…)
Sweets, Sex, or Self-Esteem? Comparing the Value of Self-Esteem Boosts with Other Pleasant Rewards.
“Many people ascribe great value to self-esteem, but how much value? Do people value self-esteem more than other pleasant activities, such as eating sweets and having sex? Two studies of college students (Study 1: N=130; Study 2: N=152) showed that people valued boosts to their self-esteem more than they valued eating a favorite food and engaging in a favorite sexual activity. (more…)
Immediate effects of chocolate on experimentally induced mood states.
“In this work two hypotheses were tested: (1) that eating a piece of chocolate immediately affects negative, but not positive or neutral mood, and (2) that this effect is due to palatability. Experiment 1 (48 normal-weight and healthy women and men) examined the effects of eating a piece of chocolate and drinking water on negative, positive and neutral mood states induced by film clips. (more…)
“Disgust is an emotional response that helps to maintain and protect physical and spiritual purity by signaling contamination and motivating the restoration of personal cleanliness. In the present research we predicted that disgust may be elicited by contact with outgroup religious beliefs, as these beliefs pose a threat to spiritual purity. Two experiments tested this prediction using a repeated taste-test paradigm in which participants tasted and rated a drink before and after copying a passage from an outgroup religion. (more…)
Neatness counts. How plating affects liking for the taste of food.
“Two studies investigated the effect that the arrangement of food on a plate has on liking for the flavor of the food. Food presented in a neatly arranged presentation is liked more than the same food presented in a messy manner. (more…)
Fear signals inhibit impulsive behavior toward rewarding food objects.
“We examined whether presentation of environmental cues that are associated with motor inhibition, i.e., fearful facial expressions, can be effective in controlling unintentionally evoked impulses toward rewarding food objects. Participants were presented with palatable foods or control objects. During presentation of the objects, facial expressions displaying fear, disgust, or neutral emotion were shortly presented. (more…)
“The effect of milk and milk components on the deodorization of diallyl disulfide (DADS), allyl methyl disulfide (AMDS), allyl mercaptan (AM), allyl methyl sulfide (AMS), and methyl mercaptan (MM) in the headspace of garlic as well as in the mouth- and nose-space after garlic ingestion was investigated using selected ion flow tube-mass spectrometry (SIFT-MS). (more…)
Magnetic resonance imaging (MRI) of a cookie in comparison with time-lapse photographic analysis (TLPA) during baking process.
“Magnetic Resonance Imaging (MRI) has been used to study the baking of a cookie. The structural and dynamic changes occurring during baking have been monitored, including changes in the internal moisture saturations and distribution. (more…)
