We investigated the effects of continuous visual search (CVS) on visual attentional function by using the amplitude of contingent negative variation (CNV) as the index. Ten subjects of our experiment performed the Posner cueing task (PCT) before and after CVS. We used the Advanced Trail Making Test Random Task for the CVS. In this task, we made each subject click circled numbers from 11 to 40 in numerical order. Once a circled number was clicked, it disappeared, and another circle with the clicked number plus 30 showed up on the screen. In this task, all of the circles were rearranged at random, and 30 circles were on the screen at any time. Each subject performed the task 40 times. In the PCT, an up- or down-pointing arrow was shown at the center of the display as the warning stimulus (S1). A square target as the imperative stimulus (S2) subsequently appeared above or below the central cue. When the directions of S1 and S2 corresponded, each subject was required to respond by pressing the joystick button with his right thumb. Each subject performed the task 80 times. PCT performances were compared before and after CVS along with early and late CNV amplitude recorded from Cz. The results showed that PCT reaction time was delayed after CVS, the late CNV amplitude decreased. These results suggest that attentional functions are impaired, with reduced activity in brain networks associated with top-down attentional control, which is induced by continuous visual search.

Objectives: This study aimed to provide a longitudinal analysis of changes in female college students’ self-assessment of cooking skills and nutrient intake and examine the influence of self-assessment of cooking skills on nutrient intake.

Methods: A one-year longitudinal study (questionnaire survey) was conducted among 130 female college students to determine the impact of self-assessment of cooking skills on nutritional intake. Questionnaire responses were scored on a Likert scale, and changes in scores were statistically analyzed.

Results: Total 11 of 79 first year low nutrition intake participants were upgraded to the high nutrient intake group in the second year (groups that rose to high scores), with significantly higher cooking skill scores being observed for “vegetable stew,” “three-colored vegetable stir-fry of carrot, green bell pepper, and cabbage,” and improved overall cooking skill in the second than in the first year. Groups with increase in the scores showed the maximum percentage increase among the groups in the three items associated with the vegetable cooking skills and in the overall cooking skill score. Comparison of nutrient intake scores showed significantly higher intake values for green and yellow vegetables, fruits and light-colored vegetables, calcium, fats, oils, and overall nutrient intake in the second than in the first year.

Conclusion: These results suggest that improved self-evaluation of vegetable cooking skills could enhance vegetable, fruit, as well as the overall nutrient intake status.