{"id":7298,"date":"2022-03-01T15:45:54","date_gmt":"2022-03-01T20:45:54","guid":{"rendered":"https:\/\/www.inaf.ulaval.ca\/?p=7298"},"modified":"2022-03-02T14:37:57","modified_gmt":"2022-03-02T19:37:57","slug":"chocolat-que-cest-bon-premiere-place","status":"publish","type":"post","link":"https:\/\/www.inaf.ulaval.ca\/en\/actualites\/chocolat-que-cest-bon-premiere-place\/","title":{"rendered":"Chocolat, que c\u2019est bon ! – Premi\u00e8re place"},"content":{"rendered":"

F\u00e9licitations \u00e0 Jessica Lambert-De Francesch <\/strong>qui remporte le premier prix du Concours de vulgarisation scientifique 2022 organis\u00e9 par le Comit\u00e9 \u00e9tudiant de l’INAF ! Jessica est \u00e9tudiante au doctorat sous la direction de Lise Gauvin, \u00e0 l’Universit\u00e9 de Montr\u00e9al.<\/p>\n

Voici son texte :<\/p>\n

Chocolat, que c\u2019est bon !<\/strong><\/h3>\n

S\u2019alimenter va au-del\u00e0 des simples besoins physiologiques. Effectivement, mis \u00e0 part le syst\u00e8me hom\u00e9ostasique (tel que la r\u00e9gulation de l\u2019app\u00e9tit et de la sati\u00e9t\u00e9 selon les besoins corporels), le syst\u00e8me h\u00e9donique joue un r\u00f4le important au niveau de la prise alimentaire. Pour des fins de clarification, l\u2019aspect h\u00e9donique de l\u2019alimentation r\u00e9f\u00e8re \u00e0 l\u2019activation du syst\u00e8me de r\u00e9compense neuronal dans le cerveau. \u00c0 l\u2019exception des individus atteints d\u2019anh\u00e9donie, soit une alt\u00e9ration de la fonction h\u00e9donique, l\u2019activation du syst\u00e8me de r\u00e9compense est responsable du plaisir de manger.<\/p>\n

Constatant un besoin de clarifier les facteurs reli\u00e9s \u00e0 l\u2019aspect h\u00e9donique de l\u2019alimentation, Anderson et al. (2021) ont fait une recension des \u00e9crits sur le sujet. Gr\u00e2ce \u00e0 leurs recherches, ils ont pu d\u00e9celer six dimensions associ\u00e9es au plaisir alimentaire. Les dimensions sont \u00e9num\u00e9r\u00e9es ci-dessous et certaines d\u2019entre elles sont accompagn\u00e9es d\u2019un exemple.<\/p>\n

Dimension 1 : propri\u00e9t\u00e9s sensorielles<\/h4>\n

Pour bien comprendre cette dimension, imaginez-vous le sc\u00e9nario suivant. \u00c0 la suite d\u2019un repas bourratif, vous d\u00e9ambulez les rues de Montr\u00e9al. \u00c0 l\u2019approche de la petite boulangerie du quartier, vous d\u00e9tectez une magnifique odeur de chocolatines, fra\u00eechement cuites au four. Malgr\u00e9 un ventre bien rempli, vous ne pouvez point rester indiff\u00e9rent par rapport \u00e0 l\u2019odeur de chocolat fondu et de beurre. Vous succombez\u2026<\/p>\n

Tel que le mentionnent Anderson et al. (2021), l\u2019information procur\u00e9e par nos sens influence la d\u00e9sirabilit\u00e9 et le niveau d\u2019appr\u00e9ciation des aliments.<\/p>\n

Dimension 2 : attentes et d\u00e9sirs<\/h4>\n

Le plaisir de manger est \u00e9galement associ\u00e9 aux attentes et aux d\u00e9sirs, qui sont modul\u00e9s par des exp\u00e9riences ant\u00e9rieures avec les aliments. Pour reprendre l\u2019exemple des chocolatines, plus cette viennoiserie correspond \u00e0 vos attentes (p. ex. le fait que la chocolatine ait une p\u00e2te croustillante et une mie fondante), plus cet aliment est per\u00e7u positivement.<\/p>\n

Dimension 3 : informations sur le produit<\/h4>\n

Une fois de plus, imaginez que vous \u00eates un consommateur tr\u00e8s pr\u00e9occup\u00e9 par la consommation responsable. Vous valorisez la production biologique, locale et les produits certifi\u00e9s \u00e9quitables. Ainsi, plus vous avez acc\u00e8s aux informations relatives \u00e0 la chocolatine (m\u00e9thodes de production, origine des ingr\u00e9dients, conditions de travail, etc.), et plus ces caract\u00e9ristiques correspondent \u00e0 vos propres valeurs, plus la perception de plaisir augmente.
\nLes auteurs soulignent \u00e9galement trois autres dimensions d\u00e9terminantes pour le plaisir alimentaire. La premi\u00e8re dimension correspond aux propri\u00e9t\u00e9s des aliments, c\u2019est-\u00e0-dire leur vari\u00e9t\u00e9, leur familiarit\u00e9 et leur nouveaut\u00e9. Les sensations postdigestives, notamment la perception de bien-\u00eatre physique et mental ressentie \u00e0 la suite de l\u2019ingestion d\u2019un aliment, constituent la seconde dimension. Quant \u00e0 la derni\u00e8re dimension du plaisir alimentaire, elle repose sur le contexte (physique et social) dans lequel la nourriture est consomm\u00e9e.
\nLes implications du portrait dessin\u00e9 par Andersen et al. (2020) sont multiples. Concr\u00e8tement, l\u2019identification des six dimensions permettra de mieux orienter la conception d\u2019une future \u00e9chelle \u00e9valuant le plaisir de manger. De plus, l\u2019\u00e9tude d\u2019Andersen et al. (2020) engendrera une meilleure compr\u00e9hension du comportement alimentaire, dont le ph\u00e9nom\u00e8ne de surconsommation des aliments.<\/p>\n

R\u00e9f\u00e9rence de l\u2019article vulgaris\u00e9:<\/strong>
\nAndersen, B. V, Chan, R. C. K., & Byrne, D. V. (2021). A Conceptual Framework for Multi-Dimensional Measurements of Food Related Pleasure\u2014The Food Pleasure Scale. In Foods (Vol. 10, Issue 9). https:\/\/doi.org\/10.3390\/foods10092044<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Texte gagnant \u00e9crit par Jessica Lambert-De Francesch lors du Concours de vulgarisation scientifique 2022 organis\u00e9 par le Comit\u00e9 \u00e9tudiant de l’INAF.<\/p>\n","protected":false},"author":131,"featured_media":7326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16],"tags":[],"class_list":["post-7298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blogue"],"acf":[],"yoast_head":"\nChocolat, que c\u2019est bon ! - Premi\u00e8re place - Actualit\u00e9s \u00e0 l'INAF<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.inaf.ulaval.ca\/actualites\/chocolat-que-cest-bon-premiere-place\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolat, que c\u2019est bon ! 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