Health numeracy in Japan: measures of basic numeracy account for framing bias in a highly numerate population.

Background: Health numeracy is an important factor in how well people make decisions based on medical risk information. However, in many countries, including Japan, numeracy studies have been limited.

Methods: To fill this gap, we evaluated health numeracy levels in a sample of Japanese adults by translating two well-known scales that objectively measure basic understanding of math and probability: the 3-item numeracy scale developed by Schwartz and colleagues (the Schwartz scale) and its expanded version, the 11-item numeracy scale developed by Lipkus and colleagues (the Lipkus scale).

Process-specific prefrontal contributions to episodic encoding and retrieval of tastes: a functional NIRS study.

The neural basis of memory subprocesses, encoding and retrieval, have been extensively examined in functional neuroimaging studies. However, the cortical substrates of taste memory, which form an important part of our episodic memory, have rarely been explored in humans. Previously, we have used functional near-infrared spectroscopy (fNIRS) and found activation of the lateral prefrontal cortex (LPFC) related to taste encoding.

Structural atlas-based spatial registration for functional near-infrared spectroscopy enabling inter-study data integration.

Objective: The use of functional near-infrared spectroscopy (fNIRS) is growing, leading to a need for methods to summarise data from multiple studies. However, this is difficult using the current channel-based methods when experiments do not share a common channel (CH) arrangement. Thus, we proposed and implemented a CH-independent analysis method for summarising fNIRS data.

Activation in ventro-lateral prefrontal cortex during the act of tasting: an fNIRS study.

The act of tasting is the product of inseparable integrative behavior consisting of multi-sensory processing and orolingual motor coordination. Often tasting-induced brain activity is looked at in a reductionist manner as a set of isolated components. However, brain activity as a whole during tasting may not simply be the sum of isolated brain responses; therefore, attempting to look at the cortical activation in a more holistic manner is important.

Influences of food-name labels on perceived tastes.

We examined whether food identity information presented as name labels would influence perception of basic tastes. To test this hypothesis, we used 10 aqueous taste solutions consisting of 2-3 of the 5 basic tastes in different ratios and presented them with one of these food names: "lemon," "coffee jelly," "caramel candy," and "consomme soup." Forty-six participants tasted samples presented with either food-name labels or random number labels.