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Serving larger portions leads to increased intake, but little is known about how the cost of a meal affects this response. Therefore, we tested whether the amount of money paid for a meal influenced the portion size effect at a lunch served in a controlled restaurant-style setting. In a crossover design, 79 adults (55 women; 24 men) came to the lab once a week for 4 weeks to eat a main dish of pasta...
Portion size affects intake, but when all foods are served in large portions, it is unclear whether every food will be consumed in greater amounts. We varied the portion size (PS) of all foods at a meal to investigate the influence of food energy density (ED) on the PS effect as well as that of palatability and subject characteristics. In a crossover design, 48 women ate lunch in the laboratory on...
Reductions in food energy density can decrease energy intake, but it is not known if the effects depend on the way that energy density is reduced. We investigated whether three methods of reducing energy density (decreasing fat, increasing fruit and vegetables, and adding water) differed in their effects on energy intake across the day. In a crossover design, 59 adults ate breakfast, lunch, and dinner...
In a previous study, consuming a fixed amount of low-energy-dense salad as a first course reduced meal energy intake. We investigated whether this effect depended on serving salad before rather than with the main course, or on compulsory rather than ad libitum consumption. On five occasions, 46 women consumed ad libitum a main course of pasta, accompanied four times by low-energy-dense salad (300g;...
In three cross-over experiments, we examined the effect on energy intake of changing the size of the plate used at a meal. On separate days, adults were served the same lunch menu but were given a different-sized plate. In the first study, 45 participants used each of three plate sizes (17, 22, or 26cm) and served the main course from a large dish. In the second study, 30 participants received an...
This study investigated how the air content of a familiar snack food affected energy intake and whether varying the method of serving the snack modified intake. We tested two versions of an extruded snack (cheese puffs) that were equal in energy density (5.7kcal/g), but differed in energy per volume (less-aerated snack: 1.00kcal/ml; more-aerated snack: 0.45kcal/ml). In a within-subjects design, 16...
The objective of this study was to determine how the portion size of a packaged snack affects energy intake of the snack and of the subsequent meal. On five separate days, 60 subjects (34 women and 26 men) ate an afternoon snack and dinner in individual cubicles. For each snack, subjects were served one of five packages of potato chips (28, 42, 85, 128, or 170 g), which they consumed ad libitum directly...
As a food is consumed, its perceived pleasantness declines compared to that of other foods. This phenomenon, referred to as sensory-specific satiety, contributes to the termination of eating, along with other factors. This study tested whether the change in ratings of pleasantness after consuming a food is related to either the amount of food that is consumed or to its energy content. On each of 3...
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