Next Research Seminar in Nutrition & Eating Behaviour

Erika Guyot, PhD student in Nutrition & Eating Behaviour, and Sylvie Issanchou, Senior Scientist.

Erika Guyot, PhD student in Nutrition & Eating Behaviour, and Sylvie Issanchou, Senior Scientist.

On July 12, 2018

The research seminars are held at the Center for Food and Hospitality Research at Institut Paul Bocuse to promote the sharing of knowledge.

Erika Guyot, PhD student in Nutrition & Eating Behaviour, and Sylvie Issanchou, senior scientist at INRA and deputy director of the Centre for Taste and Feeding Behavior (CSGA).

The topics will be:


Exploration of the evolution of eating behavior in patients who underwent bariatric surgery

Obesity is a major Public Health burden with bariatric surgery (weight loss surgery) being the most effective treatment in severe obesity. However, changes in food choices and dietary preferences, such as aversions for red meat and other protein sources are common during the postoperative period, exposing patients to a risk of malnutrition. The objectives of our project are: a) to examine the impact of bariatric surgery on the taste, smell, profile of macronutrients consumed and food preferences, especially for animal and plant protein sources, and b) to differentiate any effect of the type of surgery (bypass or sleeve gastrectomy) on the risk of protein-energy malnutrition in patients. The methodological steps employed using a prospective cohort and interventional study at the Integrated Center for Obesity of the Civil Hospices of Lyon and Institut Paul Bocuse, respectively, will be presented. Through this project, we wish to develop tools for assessing the sensory and behavioral effects of the two types of surgery, to formulate nutritional and culinary recommendations, and to develop food products facilitating tolerance and acceptability of protein-rich foods.


Healthier but acceptable foods: How to investigate this question?

The intake of fat, sugar and salt is above the recommended levels in all Western countries whereas the intake of fibre is below the recommended level. One way to reduce this problem is to reformulate foods. Reformulation is not only a challenge for technologists but also for sensory scientists because it raises questions related to sensory perception and to sensory methodology. Another important point to consider is information about reformulation: what are the expectations induced by such information and what is the influence of expectations on the global perception of the foods.


For more information: Program



Type :
Research

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Institut Paul Bocuse

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