A study carried out jointly between Vall d'Hebron Barcelona Hospital Campus and http://www.cellercanroca.com/index.htm" El Celler de Can Roca and published in the scientific journal http://onlinelibrary.wiley.com/doi/10.1111/nmo.13197/abstract" Neurogastroenterology & Motility shows that a previous educational intervention improves the physiological and psychological sensations produced for a meal.This work is part of the doctoral thesis of Dr. Teodora Pribic, which is carrying out with a http://www.neurogut.eu/" Neurogut fellowship within the framework of the https://ec.europa.eu/programmes/horizon2020/en/h2020-section/marie-sklodowska-curie-actions" Marie Sklodovska Curie Actions program. It has been led by Dr. Fernando Azpiroz, head of the http://en.vhir.org/portal1/grup-equip.asp?s=recerca&contentid=187018 Physiology and Pathophysiology of the Digestive Tract research group at VHIR and head of the Digestive System Service of Vall d'Hebron University Hospital, with the collaboration of Josep Roca, from El Celler de Can Roca, and participated in 28 healthy volunteers. During the presentation of the results, the model Judit Mascó and Meteorologist and science writer Tomàs Molina have participated as exceptional guests to reproduce each of the steps that the volunteers in the study had to make. After doing the live experiment it's been confirmed that, as concluded by the publication, to receive prior information improves the sensations of fullness, satiety and pleasure. The team of Dr. Azpiroz and Josep Roca performed the tests with individuals between 20 and 45 years of age, divided into two groups to investigate the effect of an educational intervention on the responses to a meal. One of the groups received a real educational intervention to improve their ability to discriminate and their awareness about the taste of food, and the other group, as a control, received a fictitious intervention. The first day of the study, participants took a soup and a slice of bread and responded to a series of scales to measure homeostatic feelings (hunger/satiety and fullness) and hedonic (subjective well-being and mood) before and after the meal. El Celler de Can Roca was responsible for the preparation of the soup. Later, one of the groups received an educational intervention. This education consisted of tastes of the five basic tastes (sweet, salty, sour, bitter and umami) and of the main components of the soup (carrot, onion and leek). After each tasting, one of the researchers explained to the members of the group the characteristics of the basic flavours, while the team of El Celler de Can Roca was informing about the ingredients of the soup. The control group also made tastings of the flavours, but in concentrations so dilute that were imperceptible, and did not receive any explanation about the flavours and ingredients (fictional intervention). The second day, participants of both groups took the same meal the first day (the soup and slice of bread) and responded to the perception scales. This study showed that the people in the group that had received the real educational intervention enjoyed the meal better (highest score on the hedonic scale). The unexpected result was that these people also scored more in the homeostatic scale (higher feeling of fullness and satiety). In the control group the fictional intervention did not vary the responses to the meal.As Dr. Azpiroz explains, head of Group of Digestive Physiology and physiopathology of the Vall d'Hebron Research Institute (VHIR), "this type of educational intervention could help people who follow a diet, since, with the same amount of food, would be more satiated and satisfied. It could also be potentially helpful in people who have dyspeptic symptoms, such as discomfort or pain after having eaten ". On the other hand, as Josep Roca highlights, head of room of El Celler de Can Roca, the conclusions of the study are "the confirmation that the dishes they taste best when accompanied by the voice, the gesture and the narrative".This is the first result of a collaborative program already in place between Vall d'Hebron Barcelona Hospital Campus and El Celler de Can Roca in order to explore the possibilities of this type of educational interventions at a gastronomic and clinical level. The Digestive System Service of the Vall d'Hebron Barcelona Hospital Campus and the Digestive Physiology and Pathophysiology group at VHIR The Digestive System Service is integrated by four units. On the one hand, the Crohn Colitis Care Unit, which also acts as the central coordinator of the National Network of Crohn's Colitis Care Units. The Motility Unit, which treats patients with disorders of the digestive function and performs studies of bowel function, both from the point of view of motility as well as malabsorption. The Bleeding Unit, for patients with severe GI bleeding. And the Pancreas Unit, which caters for a large number of patients with acute recurrent pancreatitis, pancreatitis and chronic pancreatitis, as well as patients with cystic fibrosis of the pancreas in adults and patients with cystic lesions.The Group of Digestive Physiology and Pathophysiology of VHIR researches on the operation of the whole of the digestive tract, which includes the secretion, motility and absorption.