Relationship of Taster Status to Food Environment on BMI Power Point Presentation
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This study examined the relationship between taster status, food environment, and BMI. The researchers hypothesized that supertasters would have lower BMIs than non-tasters, and that food environment is another factor influencing BMI. Forty-one participants completed surveys on taster status, food environment, and had their BMI measured. A 2x3 ANOVA found no significant effects of taster status, environment, or their interaction on BMI. The researchers concluded that taster status and environment did not significantly impact BMI in this study. They suggested improvements such as using different measurement tools.
Relationship of Taster Status to Food Environment on BMI Power Point Presentation
- 1. Relationship of Taster Status to Food Environment on BMI By Horacio Ruiz & Kenneth Curiel Research Methods EXSC 364 Department of Health and Exercise
- 2. Introduction ● Obesity ● 1/3 of United States adults and 17 percent of children ages 2-19 are obese (CDC, 2014) ● Taster status awareness & food environment identification may affect Body Mass Index levels (BMI).
- 3. Hypothesis ● We hypothesized that most people who are supertasters will have lower BMI’s than those who are non-tasters. = satisfaction research ● However, we believe environment is the other significant independent variable that also contributes to the BMI calculation results.
- 4. Group Activity Groups of 3: discuss • Familiarity with Taster Status • Talk about your own Food Environment • (where are you from?) • How have you used BMI in your own work? • Some groups willing to volunteer by reporting
- 6. Literature Review (Taster Status) ● Catanzaro, Chesbro and Velkey, found that approximately 25% of the human population that do not detect bitterness in the response to 6-n-Propylthiouracil (PROP) are categorized as non-tasters. ● Tasters in many studies have been shown to dislike foods that are very bitter such as black coffee, grapefruit, and certain vegetables (p. 787). – bitterness research ● In a study by Dinehart’s group the objective was to look at why people do not consume vegetables based on sweetness or bitterness of vegetables.
- 7. LR (Food Environment) ● Many factors other than biology and genetics play a role in food preference. ● Early exposures to a variety of foods, health beliefs, classically conditioned positive and negative associations, observational learning, and cognitive interpretations of sensory experiences with various flavors.
- 8. LR Continued (BMI) ● According to the Centers for Diseases Control and Prevention, body mass index is an ideal number that assesses the fatness of most people accurately (CDC, 2015). ● It is relatively inexpensive and easy to perform when working with unhealthy weight problems (CDC, 2015).
- 10. From CDC
- 11. Demonstration Solicit 3 volunteers for taster status
- 12. Methods ● Informed Consent and obtained IRB approval ● 41 Participants 22 (M) 19 (F) Age:18-27 ● Equipment ● Procedures
- 15. Freedman's Perceived Food Env. Qu.
- 17. Discuss in groups of 3 and Report • What type of correlation (and how strong) do you think will there be for Survey Score on Food Environment and BMI? • What type of correlation (and how strong) do you think will there be for Perceived Bitterness score and BMI? • Will Food environment affect BMI? • Will Taster status affect BMI?
- 18. Results Dependent Variable = BMI Independent Variables = Taster Status & Food Environment 2 x 3 factorial analysis of variance (ANOVA) No main effect was seen for environment status (F(1,39) = 0.01, p = .91), for taster status (F(2,38) = 1.71, p = .20), or for the interaction between them (F(2,38) = 0.09, p = .92)
- 22. Conclusions The study showed that there was no significant difference in BMI values for taster status and environment. Taster Status Food Environment BMI
- 23. What we would do different? ● Try using bioelectrical impedance ● Suggest using Geographic Information System instead of a questionnaire ● Include amount of sleep and exercise as independent variables
- 24. Ref. of Photos via Google Images http://robinyap.com/wp-content/uploads/2012/01/research_word_in_dictionary_magni<ied_sepia-300x170.jpg http://sd.keepcalm-o-matic.co.uk/i/keep-calm-and-literature-review.png http://calorielab.com/news/wp-images/post-images/fattest-states-2014-big.jpg http://www.doctordisruption.com/wp-content/uploads/2015/04/Blog3.1.jpg
- 25. References About BMI for Adults. (2015, February 23). Retrieved May 1, 2015, from http://www.cdc.gov/healthyweight/assessing/bmi/adult_bmi/index.html Burd, C., Senerat, A., Chambers, E., & Keller, K. (2013). PROP taster status interacts with the built environment to influence children's food acceptance and body weight status. Obesity, 21(8), 786-794, doi:10.1002/oby.20059. Catanzaro, D., Chesbro, E., & Velkey, A. (2013). Relationship between food preferences and PROP taster status of college students. Appetite, 68, 124-131. Dinehart, M., Hayes, J., Bartoshuk, L., Lanier, S., & Duffy, V. (2005). Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake. Physiology & Behavior, 87, 304-313, doi:10.1016/j.physbeh.2005.10.018. Hall, S., & Getchell, N. (2014). Selecting statistical tests within research designs. In Research Methods in Kinesiology and the Health Sciences (1st ed., pp. 246-261). Philadelphia, Pennsylvania: Wolters Kluwer Health. Oftedal, K., & Tepper, B. (2013). Influence of the PROP bitter taste phenotype and eating attitudes on energy intake and weight status in pre- adolescents: A 6-year follow-up study. Physiology & Behavior, 118, 103-111, doi:10.1016/j.physbeh.2013.05.016.
- 26. Correlation Between BMI & Env. Sta.
- 27. Correlation Between BMI & Per. Bit.