Objetivos. Verificar a relação entre limiares de detecção dos gostos doce e salgado, concentração ideal e mais aceita de açúcar, sal e gordura, sensibilidade ao 6-n-propiltiouracil (PROP) e sexo, grupo etário e estado nutricional. Verificar a relação entre sensibilidade ao PROP e frequência referida de ingestão alimentar. Verificar a correlação entre aceitação e concentração ideal. Métodos. Estudo transversal com 123 adultos (20 a 58 anos). Variáveis de estudo: limiar de detecção dos gostos doce e salgado, concentração ideal e mais aceita de açúcar, sal e gordura, sensibilidade ao PROP. O estado nutricional foi determinado pelo Índice de Massa Corporal, sendo incluídos indivíduos com valores entre 18,5 e 24,9kg/m2 (peso adequado) e, 25kg/m2(excesso de peso). No teste de limiar de detecção, o participante recebeu 5 soluções de sacarose e 5 de cloreto de sódio (NaCl). A concentração ideal e a mais aceita foram determinadas, utilizando 5 concentrações de açúcar em suco de laranja, 5, de sal e 5, de gordura, em purê de batata industrializado. Para a determinação da concentração ideal, utilizaram-se as médias obtidas a partir de escala de 7 centímetros e, para o teste de aceitação, escala hedônica de 7 pontos. O nível de sensibilidade ao PROP foi determinado a partir da degustação de soluções de PROP e NaCl, com utilização de escala de magnitude rotulada. Para identificar a frequência de ingestão alimentar foi utilizado questionário de frequência alimentar. Análise estatística. As variáveis do 7 estudo foram apresentadas por meio de média, desvio-padrão e amplitude. A análise estatística foi conduzida, utilizando os testes Kruskall-Wallis, Mann-Whitney, análise não paramétrica de dados ordinais com medidas repetidas e correlação de Spearman. O nível de significância adotado foi de 5 por cento. Resultados. Os limiares do gosto doce foram menores para os indivíduos com excesso de peso. As mulheres atribuíram notas médias menores para as concentrações 1 e 3 por cento no teste de concentração ideal de açúcar. Para o ideal de gordura, as notas médias dos indivíduos com peso adequado foram mais altas em relação aos com excesso de peso. Os indivíduos de 31 a 40 anos conferiram notas médias maiores no teste de aceitação para a concentração 1 por cento de açúcar. No teste de concentração ideal de gordura, as médias das mulheres foram mais altas que as dos homens. Houve correlação positiva entre concentração ideal e aceitação. 72 por cento dos indivíduos eram sensíveis ao PROP. Não houve relação entre de sensibilidade ao PROP e sexo, idade, estado nutricional e, frequência de ingestão alimentar, com exceção de biscoito e bolo. Conclusões. Verificou-se relação entre limiar de detecção do gosto doce e estado nutricional, concentração ideal de açúcar e sexo, concentração ideal de gordura e estado nutricional, aceitação de sal e grupo etário. Observou-se relação entre sensibilidade ao PROP e ingestão de biscoito e bolo, e correlação entre aceitação e concentração ideal / Objectives. To investigate the relationship between thresholds detection of sweet and salty tastes, just-about-right and most accepted concentrations of sweet, salty, fat, sensitivity to 6-n-propylthiouracil (PROP) and gender, age and nutritional status. To investigate the relationship between PROP sensitivity and frequency of food intake. To verify the relationship between acceptance and just-about-right concentrations. Methods. Cross-sectional study with 123 adults (20 to 58 years). The variables were: threshold detection of sweet and salty tastes, most accepted and just-about-right concentrations of sugar, salt and fat, sensitivity to PROP. Nutritional status was determined by Body Mass Index (BMI). A BMI between 18.5 and 24.9 kg/m2 correspond to normal weight, and 25kg/m2, to overweight. In the threshold test the participant received 5 solutions of sucrose and 5 of sodium chloride (NaCl). The just-about-right and the most accepted concentrations were determined using 5 concentrations of sugar in orange juice, 5 of salt, 5 of fat in industrialized mashed potato. To determine the just-about-right concentration it was used the scores from the 7 cm scale and for acceptance testing, 7-point scale. The level of sensitivity to PROP was determined from tasting PROP and NaCl solutions, using a labeled magnitude scale. A food frequency questionnaire was used to identify frequency of food intake. Statistical analysis. The study variables were presented by mean, standard deviation and amplitude. Statistical analysis was conducted using Kruskal-Wallis, Mann-Whitney, 9 non-parametric analysis of ordinal data with repeated measures and Spearman correlation. The level of significance was 5 per cent. Results. The sweet taste thresholds were lower for individuals with overweight. Women assigned lower scores than men for the concentrations 1 and 3 per cent of sugar in the just-about-right test. For fat, just-about-right scores of individuals with normal weight were higher in relation to overweight. Individuals aged 31 to 40 years have given higher scores in acceptance test for the concentration 1 per cent of sugar. In just-about-right test of fat, the women\'s scores were higher than those of men. There was perfect correlation between ideal concentration and acceptance. 72 per cent of subjects were sensitive to PROP. There was no relationship between sensitivity to PROP and gender, age, nutritional status, and frequency of food intake, except for biscuits and cake. Conclusions. There was relationship between threshold detection of sweet taste and nutritional status, just-about-right concentration of sugar and gender, just-about-right concentration of fat and nutritional status, acceptance of salt and age. It was also observed relationship between sensitivity to PROP and intake of biscuits and cake and correlation between acceptance and just-about-right test

Objetivos. Verificar a relação entre limiares de detecção dos gostos doce e salgado, concentração ideal e mais aceita de açúcar, sal e gordura, sensibilidade ao 6-n-propiltiouracil (PROP) e sexo, grupo etário e estado nutricional. Verificar a relação entre sensibilidade ao PROP e frequência referida de ingestão alimentar. Verificar a correlação entre aceitação e concentração ideal. Métodos. Estudo transversal com 123 adultos (20 a 58 anos). Variáveis de estudo: limiar de detecção dos gostos doce e salgado, concentração ideal e mais aceita de açúcar, sal e gordura, sensibilidade ao PROP. O estado nutricional foi determinado pelo Índice de Massa Corporal, sendo incluídos indivíduos com valores entre 18,5 e 24,9kg/m2 (peso adequado) e, 25kg/m2(excesso de peso). No teste de limiar de detecção, o participante recebeu 5 soluções de sacarose e 5 de cloreto de sódio (NaCl). A concentração ideal e a mais aceita foram determinadas, utilizando 5 concentrações de açúcar em suco de laranja, 5, de sal e 5, de gordura, em purê de batata industrializado. Para a determinação da concentração ideal, utilizaram-se as médias obtidas a partir de escala de 7 centímetros e, para o teste de aceitação, escala hedônica de 7 pontos. O nível de sensibilidade ao PROP foi determinado a partir da degustação de soluções de PROP e NaCl, com utilização de escala de magnitude rotulada. Para identificar a frequência de ingestão alimentar foi utilizado questionário de frequência alimentar. Análise estatística. As variáveis do 7 estudo foram apresentadas por meio de média, desvio-padrão e amplitude. A análise estatística foi conduzida, utilizando os testes Kruskall-Wallis, Mann-Whitney, análise não paramétrica de dados ordinais com medidas repetidas e correlação de Spearman. O nível de significância adotado foi de 5 por cento. Resultados. Os limiares do gosto doce foram menores para os indivíduos com excesso de peso. As mulheres atribuíram notas médias menores para as concentrações 1 e 3 por cento no teste de concentração ideal de açúcar. Para o ideal de gordura, as notas médias dos indivíduos com peso adequado foram mais altas em relação aos com excesso de peso. Os indivíduos de 31 a 40 anos conferiram notas médias maiores no teste de aceitação para a concentração 1 por cento de açúcar. No teste de concentração ideal de gordura, as médias das mulheres foram mais altas que as dos homens. Houve correlação positiva entre concentração ideal e aceitação. 72 por cento dos indivíduos eram sensíveis ao PROP. Não houve relação entre de sensibilidade ao PROP e sexo, idade, estado nutricional e, frequência de ingestão alimentar, com exceção de biscoito e bolo. Conclusões. Verificou-se relação entre limiar de detecção do gosto doce e estado nutricional, concentração ideal de açúcar e sexo, concentração ideal de gordura e estado nutricional, aceitação de sal e grupo etário. Observou-se relação entre sensibilidade ao PROP e ingestão de biscoito e bolo, e correlação entre aceitação e concentração ideal / Objectives. To investigate the relationship between thresholds detection of sweet and salty tastes, just-about-right and most accepted concentrations of sweet, salty, fat, sensitivity to 6-n-propylthiouracil (PROP) and gender, age and nutritional status. To investigate the relationship between PROP sensitivity and frequency of food intake. To verify the relationship between acceptance and just-about-right concentrations. Methods. Cross-sectional study with 123 adults (20 to 58 years). The variables were: threshold detection of sweet and salty tastes, most accepted and just-about-right concentrations of sugar, salt and fat, sensitivity to PROP. Nutritional status was determined by Body Mass Index (BMI). A BMI between 18.5 and 24.9 kg/m2 correspond to normal weight, and 25kg/m2, to overweight. In the threshold test the participant received 5 solutions of sucrose and 5 of sodium chloride (NaCl). The just-about-right and the most accepted concentrations were determined using 5 concentrations of sugar in orange juice, 5 of salt, 5 of fat in industrialized mashed potato. To determine the just-about-right concentration it was used the scores from the 7 cm scale and for acceptance testing, 7-point scale. The level of sensitivity to PROP was determined from tasting PROP and NaCl solutions, using a labeled magnitude scale. A food frequency questionnaire was used to identify frequency of food intake. Statistical analysis. The study variables were presented by mean, standard deviation and amplitude. Statistical analysis was conducted using Kruskal-Wallis, Mann-Whitney, 9 non-parametric analysis of ordinal data with repeated measures and Spearman correlation. The level of significance was 5 per cent. Results. The sweet taste thresholds were lower for individuals with overweight. Women assigned lower scores than men for the concentrations 1 and 3 per cent of sugar in the just-about-right test. For fat, just-about-right scores of individuals with normal weight were higher in relation to overweight. Individuals aged 31 to 40 years have given higher scores in acceptance test for the concentration 1 per cent of sugar. In just-about-right test of fat, the women\'s scores were higher than those of men. There was perfect correlation between ideal concentration and acceptance. 72 per cent of subjects were sensitive to PROP. There was no relationship between sensitivity to PROP and gender, age, nutritional status, and frequency of food intake, except for biscuits and cake. Conclusions. There was relationship between threshold detection of sweet taste and nutritional status, just-about-right concentration of sugar and gender, just-about-right concentration of fat and nutritional status, acceptance of salt and age. It was also observed relationship between sensitivity to PROP and intake of biscuits and cake and correlation between acceptance and just-about-right test

Although vegetables provide many beneficial nutrients and have been shown to help reduce the risk of dietary related chronic diseases, children in the United States are not meeting the national recommendations of vegetable servings. The overall goal of this research was to study the relationship between children’s vegetable acceptance and the following children’s characteristics: food neophobia (FN), vegetable neophobia (VN), picky eating (PE), 6-n-propylthiouracil (PROP) sensitivity, Mouth Behavior (MB). The specific objectives were to: (1) develop a novel method for evaluating children’s MB, (2) assess the FN, VN, PE, PROP sensitivity, and MB levels in children in San Luis Obispo County, (3) examine the relationship between FN, VN, PE, PROP sensitivity, and MB, (4) determine exposure and willingness to try familiar and unfamiliar vegetables of the two levels of each of the children’s characteristics, (5) to determine acceptability of familiar and unfamiliar vegetables of each level of each of the children’s characteristics, and (6) determine if the preference between two levels of each children’s characteristic differed. Children’s acceptability of familiar and unfamiliar vegetables was conducted with 43 child and parent pairs. Parents completed five questionnaires: demographics, the Child Food Neophobic Scale, the Fruit and Vegetable Neophobia Instrument (vegetable subscale), the Child-Feeding Questionnaire (pickiness subscale), and the JBMB® typing tool. Children participated in consumer acceptance testing of red carrots (stick, sliver, and puree) and broccoli (floret, sliver, and puree). Sensory attributes were measured using a 5-point facial hedonic scale. The children’s PROP sensitivity was determined by having the children place a control taste strip on their tongue for approximately ten seconds and report what they tasted. This procedure was repeated with a PROP taste strip. The children’s MB was determined through a guided discussion about their eating behaviors and food preferences with their parents. Of the children in the study, there were 46.51% FN, 32.56% PE, 34.8% PROP sensitive, 44.19% VN, 60.47% chewers, 27.91% crunchers, 6.98% smooshers, and 4.65% suckers. From likelihood ratio chi-square analysis, the following characteristics were related: FN and VN (p This study indicates there are possible trends between FN, PE, MB, and vegetable acceptance. Another trend that appeared was that the sensory attributes of the non-bitter, unfamiliar red carrots were often rated higher than the sensory attributes of the bitter, familiar broccoli. It may be possible to determine child’s MB through discussions with the child and their parent. In conclusion, knowledge of a children’s MB and understanding how their eating behaviors are associated with the acceptability of familiar and unfamiliar vegetables served in different product forms may be able to help increase children’s vegetable consumption.