An introduction to the Hedonic Overeating-Questionnaire (HEDO-Q), providing a brief trait assessment of hedonic overeating, operationalizing food-related wanting, liking, and dyscontrol. Items and instructions for the German HEDO-Q and its English translation are provided.

Thèse numérisée par la Direction des bibliothèques de l'Université de Montréal.

A study was conducted to examine if people’s sensitivity to the magnitude to which somebody helps depends on how the help is framed. To test this, participants read vignettes about moral agents whose help had one of three different magnitudes: a base level, a medium level (the base level times 5) and a high level (the base level times 10). The moral agents’ help was also framed in one of three ways. They either helped victims, volunteered a number of hours, or donated an amount to charity. To measure the sensitivity, participants rated how likeable they found the agent. It turned out that if the help was framed as helping victims, the participants were not at all sensitive to the different magnitudes of help. That is, an agent was not liked more if they helped a high or medium number of victims than if they helped a low number; neither were they liked more if they helped a high number than if they helped a medium number. However, in the two other types of framing, participants were more sensitive. When help was framed as volunteering a number of hours, participants liked an agent more if they volunteered a medium or high number of hours than if they only volunteered a low number of hours. But they did not like a participant more if they volunteered a high number of hours than if they volunteered a medium number of hours. The same exact pattern was found when framing help as donating to charity. A possible explanation for the result is given in the discussion.

The growth of the Greek-style yogurt market is causing many problems for dairy companies who are trying to handle the voluminous whey by-product. Acid whey, unlike sweet whey, has a low amount of protein and high amounts of lactic acid, calcium, and other minerals. Therefore, it has limited commercial value to the food industry and often requires additional processing for disposal. Lactic acid and calcium solutions have shown efficacy in increasing the tenderness of beef and other types of meat. The purpose of this project is to investigate the use of acid whey, with its high amounts of lactic acid and calcium, to tenderize beef (eye of round, IMP 171C) during marination. This study evaluated the effects of marination of utilizing acid whey in improving quality parameters of beef. 13 roasts (Top round steaks from USDA Select steers) were randomly assigned to one of six marination treatments: (1) calcium chloride, (2) lactic acid, (3) phosphate (4) acid whey (lot 1), (5) acid whey (lot 2), and (6) control. Steaks were marinated in vacuum pouches, aged for 48 hours, cooked to 70º C and evaluated by a consumer sensory panel and other quantitative tests (texture analyzer, colorimeter, collagen, cook loss, and pH). Marination with acid whey increased the tenderness and juiciness ratings without decreasing hedonic liking scores for the overall flavor or aftertaste of the beef samples.

Si le rôle de la gustation sur le développement des préférences alimentaires a été étudié par le passé, il n’en ait pas de même du rôle de l’olfaction. Les objectifs de ce travail de thèse étaient d’étudier les réponses olfactives des nourrissons, leur dynamique au cours des deux premières années de vie, ainsi que leurs relations avec les expositions aromatiques précoces, l’appréciation alimentaire et le comportement néophobique des nourrissons. Ce travail, s’inscrivant dans le cadre de l’étude longitudinale OPALINE (Observatoire des Préférences ALImentaire du Nourrisson et de l’Enfant), a permis d’évaluer les réponses olfactives envers des odeurs alimentaires agréables, comme la vanille, et désagréables, comme le poisson, chez les nourrissons de 8, 12 et 22 mois. Les résultats révèlent que, dès 8 mois, les nourrissons sont capables de discriminer les odeurs agréables des odeurs désagréables. Toutefois, si des réponses d’évitement envers certaines odeurs désagréables sont observées, aucune réponse d’attraction n’est décrite au cours des deux premières années de la vie. De plus, nos résultats mettent également en évidence une certaine plasticité des réponses olfactives. Seules les réponses à quelques odeurs alimentaires désagréables sont stables entre deux âges consécutifs suggérant que les réponses hédoniques négatives vis-à-vis d’odeurs alimentaires apparaitraient plus précocement que les réponses hédoniques positives.Concernant les effets des expositions aromatiques précoces, il apparaît que plus un nourrisson a été exposé, in utero ou durant l’allaitement, aux notes aromatiques désagréables de certains aliments, moins il aura de réponses d’évitement face aux odeurs de ces aliments à 8 mois, mais pas au-delà.Lors de la diversification alimentaire (8 mois), la composante olfactive ne semble pas avoir d’impact sur l’appréciation des aliments nouvellement introduits. En revanche, à 12 mois, la composante olfactive pourrait jouer un rôle de modulateur dans l’appréciation des aliments à flaveur prononcée. Ce rôle n’est plus observé à 22 mois. Nos résultats mettent également en évidence que la réactivité différentielle à différentes odeurs, et non à différentes saveurs, est liée au degré de néophobie du nourrisson, suggérant que seules les odeurs contribuent à la méfiance envers les aliments nouveaux au cours de la seconde année de vie. Ce travail met en avant que les expositions aromatiques précoces peuvent influencer les réponses olfactives au début de la diversification alimentaire, période favorable à l’acceptation des aliments. Autour de l’âge d’un an, quand le répertoire alimentaire des nourrissons s’élargit et intègre des aliments dits « adultes », l’odorat jouerait un rôle clé dans l’appréciation des aliments en agissant comme un système d’alarme protégeant le nourrisson des aliments potentiellement dangereux / The role of taste on food preferences has already been investigated, however, little is known about the role of olfaction. The main objectives of this work were to assess infants’ olfactory responses, their dynamic during the first two years of life, and also their links with early food exposures, food liking and infants’ food neophobia. This work was conducted within a longitudinal study named OPALINE (Observatory of food preferences in infants and children). Olfactory responses were assessed, in 8-, 12- and 22-month-old infants, towards pleasant odours, such as vanilla, and unpleasant odours, such as fish. The results reveal that, from 8 months, infants can discriminate pleasant and unpleasant odours. However, only avoidance responses are observed towards some unpleasant odours; no attraction responses are highlighted during the first two years of life. Our results also suggest a plasticity of olfactory responses. Only responses towards some unpleasant odours are stable between two consecutive ages, suggesting that negative hedonic responses towards food odours would appear earlier than positive ones. Concerning the effects of early food exposure, it appears that the more an infant has been exposed, in utero or during breastfeeding, to some unpleasant food odours, the least s/he exhibits avoidance responses towards these food odours at 8 months, but not beyond. When complementary feeding has begun (8 months), olfaction does not seem to impact new food liking. However, at 12 months, olfaction can play a role of modulator in liking of the foods with strong flavour. This role is not observed anymore at 22 months. Our results also highlight that differential olfactory responses, and not gustatory ones, are linked to infants’ food neophobia suggesting that only odours contribute to the suspicion towards unfamiliar foods during the second year of life. This work stresses that early sensory exposures influence responses towards unpleasant odours at the onset of complementary feeding, which is a favourable period to food acceptance. Then, olfaction can play a role in food liking by acting as an alarm system protecting the infants against potentially harmful food

Abstract The purpose of this dissertation is to investigate and compare the effects of coworkers¡¦ relational demographic similarities and guanxi base on coworkers¡¦ helping behavior. Moreover, the mediation mechanisms of social liking between coworkers¡¦ relational demographic similarities and helping behavior, and guanxi obligation between coworkers¡¦ guanxi base and helping behavior were examined. Furthermore, the moderation effect of interdependent self on the relationship between relational demographic similarities and helping behavior, and the moderation effect of individual traditionality on the relationship between guanxi base and helping behavior were examined. There were three studies in this dissertation, and the data were collected by scenario experimental design combined with questionnaire survey. The subjects were working employees sampled from different industries. Results showed that both coworkers¡¦ relational demographic similarities and guanxi base have significant effects on the interpersonal-related helping behavior, but not on work-related helping behavior. Moreover, the mediation effects of social liking towards coworker, and guanxi obligation were significant in both study 1 and study 2. The moderation effect was not significant in study 1, but was significant in study 2. The individual traditionality moderated the relationship of guanxi base and guanxi obligation. The results of study 3 showed that coworkers with guanxi base have stronger effect on both interpersonal-related and work-related coworkers¡¦ helping behavior than coworkers with relational demographic similarities. The results were discussed and the limitations and suggestions for future research were proposed.

<p>The music industry today is undergoing a revolution with digital distribution of music taking over the traditional sales of physical CDs (Mewton, 2008). The peer-to-peer networking and illegal music piracy is a problem that lately has been widely discussed in forums of ethics, legal issues and economical aspects, followed by a music industry trying to solve the situation with new business models enhancing digital sales, e.g. the tip jar model (Hiatt & Serpick, 2007). The tip jar model embodies the problem the industry is facing since it allows the consumer to choose whether to pay or not. Therefore the question of what leads the consumer to pay instead of download or pirate music has been researched in many aspects. However it has been made to a lesser extent in theory of loyalty and liking and their implications on the new business models’ success and the new consumer of music.</p><p>Previous research within music piracy has mainly explored demographics, macro- and micro economical perspectives such as artist and record company loss of welfare and consumer surplus (Coyle et al., 2008). We find it of interest to instead further explore the impacts of theories about consumer liking, loyalty and attitudes (Wells & Prensky, 1996; Shiffman & Kanuk, 1987; Solomon et al., 2002) as an addition to this existing knowledge to enhance the understanding about the new consumer of music. The purpose of this thesis is to analyze artist liking, artist loyalty and attitudinal factors’ impact on consumers’ music piracy intentions. The study is an explanatory study based on quantitative data collected in the region of Jönköping where the collection of data has been conducted by using two questionnaires; one among students at the School of Education and Communication (Jönköping University) and one at the A6 shopping-center. This data has been summarized to create independent variables used in a multiple regression analysis to calculate their impacts on piracy to confirm or reject the from theory deduced hypotheses.</p><p>The results from the multiple regression analysis show that the attitudinal factors do not have a direct impact on piracy intentions; however the other two independent variables, measuring the artist loyalty and artist liking have a larger impact. Surprisingly, a higher level of loyalty increases the intentions to pirate music while, as anticipated from theory (Solomon et al., 2002; Shiffman & Kanuk, 1987), higher liking decreases intentions. The conclusion is that the artist liking variable and artist loyalty variable are resulting in a bridge over piracy where the pillars are built of liking and the bridge itself is built of loyalty, stressing the importance of maintaining high levels of liking to maintain purchasing behavior online.</p>

The music industry today is undergoing a revolution with digital distribution of music taking over the traditional sales of physical CDs (Mewton, 2008). The peer-to-peer networking and illegal music piracy is a problem that lately has been widely discussed in forums of ethics, legal issues and economical aspects, followed by a music industry trying to solve the situation with new business models enhancing digital sales, e.g. the tip jar model (Hiatt &amp; Serpick, 2007). The tip jar model embodies the problem the industry is facing since it allows the consumer to choose whether to pay or not. Therefore the question of what leads the consumer to pay instead of download or pirate music has been researched in many aspects. However it has been made to a lesser extent in theory of loyalty and liking and their implications on the new business models’ success and the new consumer of music. Previous research within music piracy has mainly explored demographics, macro- and micro economical perspectives such as artist and record company loss of welfare and consumer surplus (Coyle et al., 2008). We find it of interest to instead further explore the impacts of theories about consumer liking, loyalty and attitudes (Wells &amp; Prensky, 1996; Shiffman &amp; Kanuk, 1987; Solomon et al., 2002) as an addition to this existing knowledge to enhance the understanding about the new consumer of music. The purpose of this thesis is to analyze artist liking, artist loyalty and attitudinal factors’ impact on consumers’ music piracy intentions. The study is an explanatory study based on quantitative data collected in the region of Jönköping where the collection of data has been conducted by using two questionnaires; one among students at the School of Education and Communication (Jönköping University) and one at the A6 shopping-center. This data has been summarized to create independent variables used in a multiple regression analysis to calculate their impacts on piracy to confirm or reject the from theory deduced hypotheses. The results from the multiple regression analysis show that the attitudinal factors do not have a direct impact on piracy intentions; however the other two independent variables, measuring the artist loyalty and artist liking have a larger impact. Surprisingly, a higher level of loyalty increases the intentions to pirate music while, as anticipated from theory (Solomon et al., 2002; Shiffman &amp; Kanuk, 1987), higher liking decreases intentions. The conclusion is that the artist liking variable and artist loyalty variable are resulting in a bridge over piracy where the pillars are built of liking and the bridge itself is built of loyalty, stressing the importance of maintaining high levels of liking to maintain purchasing behavior online.

The focus of this thesis was the hedonic value of stimuli, which is more commonly known as pleasure or positive affect. First, the scientific meaning of hedonic value was dissected. Second, a classification identifying core causes of positive affect was created. The classification was derived from specific positive moments reported by individuals throughout a day (collected through experience sampling methodology). Seventeen triggers of positive affect were identified, which were extracted from the data rather than originating from theory. Third, affective influences on reflexive-like motor responses were investigated using an approach-avoidance task. Contrary to previous studies, approach reaction times were not speeded by highly affective stimuli. Instead, a novel non-emotional effect was found on reaction times, which could directly explain the current results, and those of previous studies, in non-affective terms. Fourth, the propagation of hedonic reactivity from pleasurable to neutral stimuli was investigated. Contrary to expectations, the evaluative conditioning procedure utilised did not exhibit a phenomenon called blocking. Instead, 'liking' spread non-selectively to all stimuli co-occurring with the source hedonic stimulus. Fifth, the positive effect of pleasure on goal-directed motivation was established: participants were found to press a food trigger harder for highly palatable snacks compared to bland snacks, even though participants were not informed about the hidden measurement of forces. Additionally, the impact of hedonic value on actual food intake was quantified with best-fit equations that predicted consumption at both the group and individual level. In the last study, hedonic habituation, or the inhibitory effect of pleasure on itself, was demonstrated: eating pleasant snacks, as compared to bland ones, reduced the hedonic ratings of test foods that were consumed afterwards. Finally, these inputs and outputs of hedonics were integrated into a model specifying principal roles of pleasure in human behaviour. This pleasure-incentive model explains the effects of pleasure on incentive motivation, and makes important predictions about the mechanisms of pathological conditions such as over-eating and drug addiction.

Contexte : Les expositions alimentaires durant la première année de vie pourraient jouer un rôle dans le développement des préférences alimentaires chez l’enfant. Objectif : Caractériser les expositions alimentaires au sucre et au gras durant la première année et étudier leurs liens avec l’appréciation de la saveur sucrée et de la sensation de gras chez les enfants d’âge scolaire. Méthodes : Durant la première année, l’exposition alimentaire au sucre et au gras a été analysée selon une approche nutritionnelle dans l’étude EDEN et sensorielle dans l’étude OPALINE. Les facteurs précoces associés à ces expositions ont été analysés. Puis, les liens entre l’exposition nutritionnelle au sucre et au gras et les scores d’appréciation entre neuf et 12 ans de la saveur sucrée et de la sensation de gras ont été étudiés, à l’aide de régressions linéaires ou logistiques multiples. Résultats : L’exposition sensorielle au sucre et au gras augmentait durant la première année alors que l’apport en lipides était inférieur aux recommandations nutritionnelles.Les expositions alimentaires au sucre et au gras étaient marginalement associées aux caractéristiques du nourrisson et de la mère mais principalement aux pratiques d’alimentation du nourrisson. Cependant, selon l’approche, des différences dans les facteurs associés aux expositions alimentaires au sucre et au gras ont été constatées. Enfin, l’exposition nutritionnelle au sucre et au gras du nourrisson n’était pas associée à l’appréciation de la saveur sucrée et de la sensation de gras chez les enfants d’âge scolaire. Conclusion : L’absence d’association entre l’exposition alimentaire au sucre et au gras du nourrisson et l’appréciation de la saveur sucrée et de la sensation de gras chez les enfants nécessite d’être confirmée, notamment en considérant l’exposition sensorielle. / Context : Dietary exposures in the first year of life could play a role in the development of food preferences in children. Aims : To characterize dietary sweet and fat exposures in infancy and to study their links with sweet taste and fat sensation liking in school-aged children. Methods : During the first year, dietary sweet and fat exposures were assessed with a nutritional approach in the EDEN study and with a sensory approach in the OPALINE study. Next, early factors related to these dietary sweet and fat exposures were analyzed. Associations between the nutritional sweet and fat exposure and sweet taste and fat sensation liking scores in 9-to-12 y old children in the EDEN study were studied using multiple linear and logistic regressions. Results : Sweet taste and fat sensation exposure increased during the first year while fat intake was lower than the nutritional recommendations. Whatever the approach, dietary sweet and fat exposures were marginally associated with infant and maternal characteristics but mainly with infant feeding practices. However, some factors were associated differently with dietary sweet and fat exposures depending on the approach. Finally, infant nutritional exposure to sweet and fat were not associated with sweet taste and fat sensation liking in children. Conclusion : The lack of association between infant dietary exposure to sweet and fat and sweet taste and fat sensation liking in preschool children need to be confirmed with the sensory approach.