Background: Despite the observed associations of personality traits with levels of moderate-to-vigorous physical activity (MVPA) and sedentary behavior (SB), studies exploring whether the personality profiles differ in terms of the pattern of accumulation of physical behavior are lacking. The aim of this study was to identify adults' personality profiles and to characterize and investigate how these profiles differ in physical behavior.
Methods: The study utilized the longitudinal data of the participants of the Jyväskylä Longitudinal Study of Personality and Social Development (n = 141-307).
This study investigated subgroups of adults with particular health behavior patterns, their stability over 19 years, and the role of sociodemographic and personality characteristics in these. Data on smoking, alcohol consumption, and physical activity were collected at ages 42, 50, and 61 in the Jyväskylä Longitudinal Study of Personality and Social Development ( = 205-302). Latent class, latent transition, and logistic regression analyses were used.
View Article and Find Full Text PDFBackground: Most studies investigating the association of temperament with physical activity and sedentary behavior have examined children or adolescents, employed cross-sectional or longitudinal designs that do not extend from childhood into adulthood, and utilized self- or parent-reported data on physical activity and sedentary behavior. This longitudinal study investigated whether socioemotional behavior in childhood and temperament in middle adulthood predict accelerometer-measured physical activity and sedentary behavior in late adulthood.
Methods: This study was based on the Jyväskylä Longitudinal Study of Personality and Social Development (JYLS).
The roles of taste and astringent properties, food choice motives and health concerns in liking of bilberry and crowberry samples were studied using a sensory panel prescreened for the hTAS2R38 taste receptor genotype. The subjects rated the intensity of sourness, bitterness and two astringent properties (soft, velvety and rough, puckering) of all berry samples. They also scored the liking of juice fractions and completed a food choice motive and health concern questionnaire.
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