| Title |
Slow Food: Sustained Impact of Harder Foods on the Reduction in Energy Intake over the Course of the Day
|
|---|---|
| Published in |
PLOS ONE, April 2014
|
| DOI | 10.1371/journal.pone.0093370 |
| Pubmed ID | |
| Authors |
Dieuwerke P. Bolhuis, Ciarán G. Forde, Yuejiao Cheng, Haohuan Xu, Nathalie Martin, Cees de Graaf |
| Abstract |
Previous research has shown that oral processing characteristics like bite size and oral residence duration are related to the satiating efficiency of foods. Oral processing characteristics are influenced by food texture. Very little research has been done on the effect of food texture within solid foods on energy intake. |
X Demographics
The data shown below were collected from the profiles of 9 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 5 | 56% |
| Norway | 1 | 11% |
| United Arab Emirates | 1 | 11% |
| Netherlands | 1 | 11% |
| Unknown | 1 | 11% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 4 | 44% |
| Scientists | 2 | 22% |
| Practitioners (doctors, other healthcare professionals) | 2 | 22% |
| Science communicators (journalists, bloggers, editors) | 1 | 11% |
Mendeley readers
The data shown below were compiled from readership statistics for 188 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 188 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 37 | 20% |
| Student > Bachelor | 32 | 17% |
| Student > Master | 29 | 15% |
| Researcher | 17 | 9% |
| Other | 6 | 3% |
| Other | 23 | 12% |
| Unknown | 44 | 23% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 31 | 16% |
| Medicine and Dentistry | 23 | 12% |
| Nursing and Health Professions | 19 | 10% |
| Psychology | 11 | 6% |
| Biochemistry, Genetics and Molecular Biology | 10 | 5% |
| Other | 35 | 19% |
| Unknown | 59 | 31% |