Examining relationships of taste sensitivity and body fat percentage using body adiposity index

<p>Body fat and taste sensitivity have been explored with mixed results. Generally, studies have used Body Mass Index (BMI) as an indicator of obesity. This research study explores the relations between body fat percentage using a fairly new measure, Body Adiposity Index (BAI; Bergman et al., 2011), BMI, and the three types of taste sensitivities: non-, medium, and supertasters. Taste sensitivity was assessed using two methods: the blue food dye exam (Miller & Reedy, 1990) and the filter paper method (Zhao, Kirkmeyer, & Tepper, 2003) using the general Labeled Magnitude Scale (Bartoshuk et al., 2004) among student participants (n = 75). It was hypothesized that supertasters would have a lower BAI than non-tasters and medium tasters, and BAI would explain more of the variance among taster groups than BMI. Neither hypothesis was supported by the data. Limitations, implications, and suggestions for future research were discussed.</p>

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

Open Access Thesis

Discipline thesis:degree_discipline

Psychology

Year dc:date.available

2013

Author dc:creator

• Lemaster, Amanda J.

Contributors dc:contributor

• Natalie Dove, Ph.D., Chair
• Karen Saules, Ph. D.
• Alida Westman, Ph.D.

• taste sensitivities
• body adiposity inde
• body mass index
• supertasters
• Psychology

Repository record dc:identifier

https://commons.emich.edu/theses/573

OAI identifier oai:identifier

oai:commons.emich.edu:theses-1947