Displaying publications 1 - 20 of 59 in total

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  1. Fulltext Food taboos: their origins and purposes
    Meyer-Rochow VB
    J Ethnobiol Ethnomed, 2009;5:18.
    PMID: 19563636 DOI: 10.1186/1746-4269-5-18
    Food taboos are known from virtually all human societies. Most religions declare certain food items fit and others unfit for human consumption. Dietary rules and regulations may govern particular phases of the human life cycle and may be associated with special events such as menstrual period, pregnancy, childbirth, lactation, and -- in traditional societies -- preparation for the hunt, battle, wedding, funeral, etc. On a comparative basis many food taboos seem to make no sense at all, as to what may be declared unfit by one group may be perfectly acceptable to another. On the other hand, food taboos have a long history and one ought to expect a sound explanation for the existence (and persistence) of certain dietary customs in a given culture. Yet, this is a highly debated view and no single theory may explain why people employ special food taboos. This paper wants to revive interest in food taboo research and attempts a functionalist's explanation. However, to illustrate some of the complexity of possible reasons for food taboo five examples have been chosen, namely traditional food taboos in orthodox Jewish and Hindu societies as well as reports on aspects of dietary restrictions in communities with traditional lifestyles of Malaysia, Papua New Guinea, and Nigeria. An ecological or medical background is apparent for many, including some that are seen as religious or spiritual in origin. On the one hand food taboos can help utilizing a resource more efficiently; on the other food taboos can lead to the protection of a resource. Food taboos, whether scientifically correct or not, are often meant to protect the human individual and the observation, for example, that certain allergies and depression are associated with each other could have led to declaring food items taboo that were identified as causal agents for the allergies. Moreover, any food taboo, acknowledged by a particular group of people as part of its ways, aids in the cohesion of this group, helps that particular group maintain its identity in the face of others, and therefore creates a feeling of "belonging".
    Matched MeSH terms: Food Preferences*
  2. Modifications in food selection observed by Malay women during pregnancy and after confinement
    MILLIS J
    Med J Malaya, 1958 Dec;13(2):139-44.
    PMID: 13632211
    Matched MeSH terms: Food Preferences*
  3. Fulltext Community priorities for obesity prevention among low-income adults in Kuala Lumpur: a discrete choice experiment
    Kocher E, Wood D, Lim SC, Jackson-Morris A, Kataria I, Ngongo C, et al.
    Health Promot Int, 2022 Dec 01;37(6).
    PMID: 36367424 DOI: 10.1093/heapro/daac156
    Non-communicable diseases and associated risk factors, such as obesity, are prevalent and increasing in Malaysia. To address this burden and the heightened vulnerability of low-income communities to these risk factors, the Better Health Programme Malaysia conducted a partial-profile discrete choice experiment (DCE) to inform the design of a community-based obesity-prevention programme. The DCE survey was conducted with community members (n = 1453) from three publicly supported low-cost, high-rise flat complexes in urban Kuala Lumpur. In the survey, community members were asked to choose between different sets of potential evidence-based interventions for obesity prevention. Their responses to these choice tasks were analysed to quantify preferences for these different health interventions using a random utility maximization model. Based on these results, we determined participants' relative prioritization of the different options. The most preferred interventions were those that reduced the price of fruit and vegetables; altered cooking practices at restaurants and food vendors to reduce salt, sugar and oil; and offered reward incentives for completing online educational activities. Community members did not prioritize several evidence-based interventions, including changes to product placement or product labelling, suggesting that these effective approaches may be less familiar or simply not preferred by respondents. The DCE enabled the clear articulation of these community priorities for evidence-based interventions that focus on the supply and promotion of affordable healthy foods within the local food environment, as well as community demand for healthier food options.
    Matched MeSH terms: Food Preferences*
  4. Fulltext Interventions for Picky Eaters among Typically Developed Children-A Scoping Review
    Kamarudin MS, Shahril MR, Haron H, Kadar M, Safii NS, Hamzaid NH
    Nutrients, 2023 Jan 03;15(1).
    PMID: 36615899 DOI: 10.3390/nu15010242
    Picky eating in children is often a major source of concern for many parents and caregivers. Picky eaters (PEs) consume limited foods, demonstrate food aversion, and have a limited food repertoire, which hinders their growth and health. These behaviours are common in children with special health care needs despite the rise in typically developing children. This leads to less attention being given to intervention programmes for typically developing children. Therefore, this scoping review aims to investigate the key concept of an existing intervention programme for PE among typically developing children, primarily on the types and approaches selected. A thorough literature search was conducted on three primary databases (PubMed, Emerald In-sight, and Web of Science) using predefined keywords. The literature was then appraised using the Joanna Briggs Institute's guidelines and protocols, and the PRISMScR checklist. Inclusion and exclusion criteria were also specified in the screening procedure. Results showed that the majority of the interventions in these studies were single-component interventions, with the sensory approach being the type that was most frequently utilised, followed by the nutrition approach and parenting approach. Single and multiple intervention components improved the assessed outcome, with a note that other components may or may not show a similar outcome, as they were not assessed in the single-component intervention. Given the evidence that picky eating is influenced by various factors, a multi-component intervention can provide a substantial impact on future programmes. In addition, defining picky eaters using standardised tools is also essential for a more inclusive subject selection.
    Matched MeSH terms: Food Preferences*
  5. Fulltext Malaysian adolescents' perceptions of healthy eating: a qualitative study
    Sharif Ishak SIZ, Chin YS, Mohd Taib MN, Mohd Shariff Z
    Public Health Nutr, 2020 Jun;23(8):1440-1449.
    PMID: 31915085 DOI: 10.1017/S1368980019003677
    OBJECTIVE: To explore the concepts of healthy eating and to identify the barriers and facilitating factors for dietary behaviour change in adolescents.

    DESIGN: A qualitative study involving twelve focus groups.

    SETTING: Two secondary schools in the district of Hulu Langat in Selangor, Malaysia.

    PARTICIPANTS: Seventy-two adolescents aged 13-14 years.

    RESULTS: Adolescents had some understanding regarding healthy eating and were able to relate healthy eating with the concepts of balance and moderation. The adolescents' perceptions of healthy and unhealthy eating were based on food types and characteristics, cooking methods and eating behaviours. Facilitators for healthy eating were parents' control on adolescents' food choices, feeling concern about own health and body, being influenced by other's health condition, and knowledge of healthy or unhealthy eating. On the other hand, barriers for healthy eating were the availability of food at home and school, taste and characteristics of foods, and lack of knowledge on healthy or unhealthy foods.

    CONCLUSIONS: The findings contribute to a better understanding of the adolescents' concept of healthy eating, as well as the facilitators and barriers to practising healthy eating. Future interventions should include a method of promoting the immediate benefits of healthy eating, the way to cope with environmental barriers for healthy eating, and increasing the availability of healthy food choices at home and in the school environment. The health and nutrition education programmes should also focus on educating parents, as they can be role models for adolescents to practise more healthful behaviours.

    Matched MeSH terms: Food Preferences*
  6. Fulltext The Numerical Competency of Two Bird Species (Corvus splendens and Acridotheres tristis)
    Rahman NA, Fadzly N, Dzakwan NM, Zulkifli NH
    Trop Life Sci Res, 2014 Aug;25(1):95-103.
    PMID: 25210590 MyJurnal
    We conducted a series of experiments to test the numerical competency of two species of birds, Corvus splendens (House Crow) and Acridotheres tristis (Common Myna). Both species were allowed to choose from seven different groups of mealworms with varying proportions. We considered the birds to have made a correct choice when it selected the food group with the highest number of mealworms. Our overall results indicated that the Common Myna is able to count numbers (161 successful choices out of 247 trials) better than House Crows (133 successful choices out of 241 trials). We suspect that House Crows do not rely on a numerical sense when selecting food. Although House Crows mostly chose the cup with more mealworms (from seven food item proportions), only one proportion was chosen at rate above random chance. The Common Myna, however, were slow performers at the beginning but became increasingly more capable of numerical sense during the remainder of the experiment (four out of seven food proportion groups were chosen at a rate above random chance).
    Matched MeSH terms: Food Preferences
  7. Fulltext Whole Grain Intakes in the Diets Of Malaysian Children and Adolescents--Findings from the MyBreakfast Study
    Ak N, Koo HC, Hamid Jan JM, Mohd Nasir MT, Tan SY, Appukutty M, et al.
    PLoS One, 2015;10(10):e0138247.
    PMID: 26473369 DOI: 10.1371/journal.pone.0138247
    Diets rich in whole grain are associated with several health benefits. Little is known however, about whole grain consumption patterns in Malaysia. The aim of this study was to assess whole grain intakes and dietary source in Malaysian children and adolescents.
    Matched MeSH terms: Food Preferences*
  8. Fulltext Daily foraging pattern and proteinaceous food preferences of Solenopsis geminata (Fabricius) (Hymenoptera:Formicidae)
    Norasmah B, Abu Hassan A, Che Salmah MR, Nurita AT, Nur Aida H
    Trop Biomed, 2006 Dec;23(2):134-9.
    PMID: 17322814
    A field study on foraging activity and proteinacous food preference was performed on the tropical fire ant (Solenopsis geminata) (Fabricius) at the School of Biological Sciences and Desasiswa Bakti Permai, Universiti Sains Malaysia (USM), Penang. Foraging activity studies of 4 colonies of S. geminata were conducted in the field for 24 hours. Foraging activity significantly increased 4 hours before sunset and maximum foraging occurred at midnight until early morning. Three types of proteinacous food; anchovy, meat and egg yolk were tested among the five colonies of S. geminata in the field. The egg yolk was the most preferred food (100%) followed by meat (31%) and anchovy (15%).
    Matched MeSH terms: Food Preferences*
  9. Fulltext The Environmental and Bitter Taste Endophenotype Determinants of Picky Eating in Australian School-Aged Children 7-12 years-A Cross-Sectional Pilot Study Protocol
    Jani R, Byrne R, Love P, Agarwal C, Peng F, Yew YW, et al.
    Int J Environ Res Public Health, 2020 02 29;17(5).
    PMID: 32121357 DOI: 10.3390/ijerph17051573
    Caregivers' perceptions of children's pickiness are relatively scarce in relation to the five core food groups and their importance in providing a nutritionally balanced diet. Furthermore, there is no validated questionnaire that examines child-reported food preferences in an age-appropriate manner, and the use of terms such as a "picky eater" can be attributed to environmental and genetic factors. Despite potential links between children's food preferences and endophenotype bitter taste, associations between bitter taste sensitivity and picky eating is relatively unexplored. The proposed cross-sectional study aims to develop and validate a parent-reported core-food Picky Eating Questionnaire (PEQ) and child-reported Food Preference Questionnaire (C-FPQ) and simultaneously investigate environmental and phenotype determinants of picky eating. The study will be conducted in three stages: Phase 1, piloting PEQ and C-FPQ questionnaires (15-20 primary caregivers and their children aged 7-12 years); Phase 2 and 3, validating the revised questionnaires and evaluating the 6-n-propylthiouracil (PROP) bitter taste sensitivity to examine perception to bitter taste (369 primary caregivers and their children). Study findings will generate new validated tools (PEQ, C-FPQ) for use in evidence-based practice and research and explore picky eating as a behavioural issue via the potential genetic-phenotype basis of bitter taste sensitivity.
    Matched MeSH terms: Food Preferences*
  10. Fulltext Confirmatory factor analysis of the Malay version comprehensive feeding practices questionnaire tested among mothers of primary school children in Malaysia
    Shohaimi S, Wei WY, Shariff ZM
    ScientificWorldJournal, 2014;2014:676174.
    PMID: 25538958 DOI: 10.1155/2014/676174
    Comprehensive feeding practices questionnaire (CFPQ) is an instrument specifically developed to evaluate parental feeding practices. It has been confirmed among children in America and applied to populations in France, Norway, and New Zealand. In order to extend the application of CFPQ, we conducted a factor structure validation of the translated version of CFPQ (CFPQ-M) using confirmatory factor analysis among mothers of primary school children (N = 397) in Malaysia. Several items were modified for cultural adaptation. Of 49 items, 39 items with loading factors >0.40 were retained in the final model. The confirmatory factor analysis revealed that the final model (twelve-factor model with 39 items and 2 error covariances) displayed the best fit for our sample (Chi-square = 1147; df = 634; P < 0.05; CFI = 0.900; RMSEA = 0.045; SRMR = 0.0058). The instrument with some modifications was confirmed among mothers of school children in Malaysia. The present study extends the usability of the CFPQ and enables researchers and parents to better understand the relationships between parental feeding practices and related problems such as childhood obesity.
    Matched MeSH terms: Food Preferences/ethnology*
  11. Fulltext Factors Affecting Leaf Selection by Foregut-fermenting Proboscis Monkeys: New Insight from in vitro Digestibility and Toughness of Leaves
    Matsuda I, Clauss M, Tuuga A, Sugau J, Hanya G, Yumoto T, et al.
    Sci Rep, 2017 Feb 17;7:42774.
    PMID: 28211530 DOI: 10.1038/srep42774
    Free-living animals must make dietary choices in terms of chemical and physical properties, depending on their digestive physiology and availability of food resources. Here we comprehensively evaluated the dietary choices of proboscis monkeys (Nasalis larvatus) consuming young leaves. We analysed the data for leaf toughness and digestibility measured by an in vitro gas production method, in addition to previously reported data on nutrient composition. Leaf toughness, in general, negatively correlated with the crude protein content, one of the most important nutritional factors affecting food selection by leaf-eating primates. This result suggests that leaf toughness assessed by oral sensation might be a proximate cue for its protein content. We confirmed the importance of the leaf chemical properties in terms of preference shown by N. larvatus; leaves with high protein content and low neutral detergent fibre levels were preferred to those of the common plant species. We also found that these preferred leaves were less tough and more digestible than the alternatives. Our in vitro results also suggested that N. larvatus were little affected by secondary plant compounds. However, the spatial distribution pattern of plant species was the strongest factor explaining the selection of the preferred leaf species.
    Matched MeSH terms: Food Preferences*
  12. Fulltext Healthy eating away-from-home: effects of dining occasion and the number of menu Items
    Boo, H.C., Chan, L.T., Fatimah, U.
    International Food Research Journal, 2008;15(2):201-208.
    MyJurnal
    Consumers are reported to be increasingly concerned about their health. Nonetheless, consumers show different attitudes toward food at home and away from home. In particular, consumers tend to shy away from healthy food items when dining on special occasions. This study is the first to look into the number of healthy menu items provided to consumers during dining occasions. The impacts of two independent variables (dining occasion: normal vs. special; number of healthy items: limited vs. extended) on consumers’ dining menu selection was examined among female university students. The results of this study indicate that both dining occasion and the number of healthy items offered could influence consumers’ food selection independently. Although consumers are more likely to choose unhealthy items while dining’on special occasions, offering more healthy items would increase the probability of healthy eating. This study also offers some insights into the food categories and cooking methods favored by consumers. Further studies should explore other potential foods that would enhance the selection of healthy options by consumers.
    Matched MeSH terms: Food Preferences
  13. Fulltext Extension of planned behavioral theory to consumer behaviors in green hotel
    Bashir S, Khwaja MG, Turi JA, Toheed H
    Heliyon, 2019 Dec;5(12):e02974.
    PMID: 31872131 DOI: 10.1016/j.heliyon.2019.e02974
    This study aims to contribute to the development of an extended theory of planned behavior to understand the indicators of consumer behavior. A conceptual framework highlighting four study constructs (i.e., personal norms, intention towards green hotels, environmental consciousness, and green consumer behavior) was tested using 394 general Malaysian lodging consumers. The findings indicate that to devise green branding strategies for the hotels, the managers must first consider how the environmental consciousness of consumers positively affects their personal norms and behavior towards green hotels. Second, consumers' personal norms and behavioral intention towards environmentally responsible lodging positively affect their green behavior. Third, Personal norms mediates the significant positive relationship between; environmental consciousness and behavioral intention towards environmentally responsible lodging of a consumer; and environmental consciousness and green consumer behavior. Lastly, behavioral intention towards environmentally responsible lodging mediates the significant positive relationship between a consumer's personal norms and green consumer behavior.
    Matched MeSH terms: Food Preferences
  14. Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints
    de Las Heras-Delgado S, Shyam S, Cunillera È, Dragusan N, Salas-Salvadó J, Babio N
    Food Res Int, 2023 Jul;169:112857.
    PMID: 37254431 DOI: 10.1016/j.foodres.2023.112857
    BACKGROUND: Plant-Based Alternative Products (PBAPs) to meat and dairy are increasingly available. Their relative nutritional quality in comparison to animal-based homologs is poorly documented.

    OBJECTIVE: To characterize and evaluate the plant-based alternatives available on the market in Spain in comparison to animal products in terms of their nutritional composition and profile, and degree of processing.

    METHODS: Nutritional information for PBAPs and homologs were obtained from the Spanish 'Veggie base', branded food composition database. Five PBAPs categories (cheese, dairy products, eggs, meat, and fish, n = 922) were compared to animal-based processed (n = 922) and unprocessed (n = 381) homologs, using the modified version of the Food Standard Agency Nutrient Profiling System (FSAm-NPS score) and NOVA classification criteria.

    RESULTS: Compared to processed or unprocessed animal food, PBAPs contain significantly higher sugar, salt, and fiber. PBAPs for fish, seafood, and meat were lower in protein and saturated fatty acids. Overall, 68% of PBAPs, 43% of processed and 75% of unprocessed animal-homologs had Nutri-Score ratings of A or B (most healthy). About 17% of PBAPs, 35% of processed and 13% of unprocessed animal-based food were in Nutri-Score categories D or E (least healthy). Dairy, fish, and meat alternatives had lower FSAm-NPS scores (most healthy), while cheese alternatives scored higher (least healthy) than animal-based homologs. Unprocessed fish and meat were healthier than similar PBAPs based on FSAm-NPS criteria. Approximately 37% of PBAPs and 72% of processed animal-based products were ultra-processed food (NOVA group 4). Within the ultra-processed food group, Nutri-Score varied widely.

    CONCLUSIONS: Most PBAPs had better nutrient profile than animal-based homologs. However, cheese, fish and meats PBAPs had poorer nutrient profile and were more processed. Given the high degree of processing and variable nutritional profile, PBAPs require a multi-dimensional evaluation of their health impact.

    Matched MeSH terms: Food Preferences
  15. The effects of taste sensitivity and repeated taste exposure on children's intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable
    Mohd Nor ND, Houston-Price C, Harvey K, Methven L
    Appetite, 2021 02 01;157:104991.
    PMID: 33049340 DOI: 10.1016/j.appet.2020.104991
    Low consumption of vegetables in children is a concern around the world, hence approaches aimed at increasing intake are highly relevant. Previous studies have shown that repeated taste exposure is an effective strategy to increase vegetable acceptance. However, few studies have examined the effect of repeated taste exposure on children varying in bitter taste sensitivity. This study investigated the influence of taste genotypes and phenotypes on the effects of repeated taste exposure to a Brassica vegetable. 172 preschool children aged 3-5 years were recruited into this study. Turnip was selected as the target vegetable and parents completed a questionnaire to ensure unfamiliarity. During the intervention, children were exposed to steamed-pureed turnip for 10 days (once/day). Intake and liking were measured before, during and after the intervention, and a follow-up was done 3 months post-intervention. Taste genotypes (TAS2R38 and gustin (CA6) genotypes) and taste phenotypes (PROP taster status and fungiform papillae density) were determined. There was a significant effect of exposure shown by significant increases in intake (p 
    Matched MeSH terms: Food Preferences
  16. Fulltext The Relationship of Health and Nutrition Claims towards Purchasing Choices among Consumers in Shah Alam, Selangor
    Shammakh M, Ali RT, Shaari T
    J Nutr Sci Vitaminol (Tokyo), 2020;66(Supplement):S222-S225.
    PMID: 33612599 DOI: 10.3177/jnsv.66.S222
    Consumers nowadays have more awareness for healthy foods and demanded healthier food choices to avoid health-related problems; therefore, industries had included health and nutrition claims on their products. Health and nutrition claims usually influence consumers' food choice decision. Products with health claim resulted in higher perception of healthiness and nutritional value of the product, even if the product was not considered as a healthy choice. The aim of this study was to assess whether the health and nutrition claims had led to a healthier perception or better evaluation of the product among consumers.

    METHODS: A cross-sectional survey was conducted using an online questionnaire on 385 respondents collected through convenience sampling. The survey consisted of four parts: socio-demographic background, health awareness, understanding and usage of health and nutrition claims, and purchase intention measured through the use of a mock packaging. Data collected were analyzed using SPSS version 22.

    RESULTS: Most of the respondents aged 18-30 (81.0%) and almost half of them were Malay (45.7%) with bachelor/master or PhD qualification (60.0%). The distribution of household income for all categories was almost similar (18.2-20.8%). There was a significant statistical relationship between health awareness and purchase intention among respondents (r=0.391, p<0.01).

    CONCLUSIONS: Health and nutrition claims influenced consumer's perceptions and purchase intention, especially for those who were more concerned about their health, thus, more focus on policy regarding claims is needed.

    Matched MeSH terms: Food Preferences
  17. Fulltext Influences of nutrition information on fast food consumption among undergraduates
    Vijayakumaran, R.K., Nur Amalina, S.
    Food Research, 2018;2(3):228-233.
    MyJurnal
    This study was carried out to determine the influences of providing nutrition information
    on fast food restaurant menus, especially among Malaysian undergraduates, who often eat
    outside the campus during the semester. A validated questionnaire, adapted from previous
    studies was used to determine the general perception of nutrition information and nutrient
    intake when eating at fast food restaurants. A total of 185 undergraduates from three
    different schools participated - medical sciences (n=54, 29.2%), dentistry, (n=54, 29.2%),
    health sciences (n= 77, 41.6%) in a university. In general, the majority of the
    undergraduates ate fast food at least once a week (n= 105, 56.8%) and most of them
    preferred to eat outside on weekends (n=156, 84.3%). Majority perceived that it was
    important to provide nutrition information at fast food restaurant (n=183, 98.9%). The
    mean for calorie, fat and sodium composition of their food choices were significantly
    different between before and after providing nutrition information of food items that they
    intended to purchase (p
    Matched MeSH terms: Food Preferences
  18. Data on diet and growth by giant panda in zoo Negara, Malaysia
    Yung DTC, Jani R, Azizi R, Ramli MN, Haidi Y, Zainudin AN, et al.
    Data Brief, 2020 Apr;29:105082.
    PMID: 31993462 DOI: 10.1016/j.dib.2019.105082
    In this data article we present the determinations of the diet preference and growth of a pair of the giant panda, Ailuropoda melanoleuca (David, 1869) from Zoo Negara Malaysia. Once considered as endangered, the captive giant pandas were given with nine species of local bamboo in separate indoor enclosures. We recorded data between May 25, 2014 and December 31, 2016 and analysed it based on food preference, the pattern toward food consumption and body weights using SPSS v25.0 (IBM, USA). Data on the bamboo preference, daily average bamboo provided and consumed, and factors predicting of body weight per individual are reported in this article. The data highlight correlation between panda growth (kg) to the part of bamboo consumed (kg) and exhibit the pattern of preferred part of food (i.e.: either the leaf, culm or shoots of bamboo variety) for panda consumptions. The food consumption toward the body weight was modelled using logistic regression analysis to help determine the pattern of food consumption and body weight of giant panda in the future and based on regression model 1, only consumed variable is significance to the model.
    Matched MeSH terms: Food Preferences
  19. Fulltext Consumers’ demand and willingness to pay for rice attributes in Malaysia
    Ahmad Hanis, I.A.H., Jinap, S, Mad Nasir, S., Alias, R., Muhammad Shahrim, A.K.
    International Food Research Journal, 2012;19(1):363-369.
    MyJurnal
    The growth of the Malaysian’s per capita income has generally empowered consumers to have more choices for food, more purchasing power, health consciousness and demand for more nutritional values of their food intake. Motivated by the changes in Malaysian consumer’s food choice, a conjoint analysis was performed to investigate Malaysian consumers’ demand for rice attributes and how much consumers are willing to pay for the demanded attribute. A conjoint analysis is a method used in identifying and understanding the combined effects of product attributes on preferences for a product or service. In conjoint analysis, utility is the conceptual basis for assessing the value of a product or service, where individuals make decisions between bundles of products based on their budget constraints. The findings suggested that the most important attribute for rice was food safety, followed by taste and size of grain. Consumers were also willing to pay premium prices for the demanded attributes. The findings would have positive implications for the agrifood industry if it responds effectively to translate into business opportunities to these changes.
    Matched MeSH terms: Food Preferences
  20. Aroma profile of a traditionally fermented butter (smen)
    Iradukunda C, Aida WMW, Ouafi AT, Barkouch Y, Boussaid A
    J Dairy Res, 2018 Feb;85(1):114-120.
    PMID: 29468995 DOI: 10.1017/S0022029917000796
    Matched MeSH terms: Food Preferences
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