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Relationships of self-reported appetite (eating motivations, mainly by Visual Analogue Scales, VAS) with subsequent food intake (FI) have usually been studied in small data sets with limited power and variable designs. Our objective was to assess these relationships in a large data set, and estimate the quantitative differences in VAS corresponding to consistent, significant differences in FI. Data...
With the rising prevalence of obesity and related health problems increases, there is increased interest in the gastrointestinal system as a possible target for pharmacological or food-based approaches to weight management. Recent studies have shown that under normal physiological situations undigested nutrients can reach the ileum, and induce activation of the so-called “ileal brake”, a combination...
Substantiation of satiety-related claims is increasingly relevant for many commercial foods, such as meal replacements for weight control. To compare meal replacements (Slim·Fast, SF) to alternatives, 24 subjects (18–60y, BMI 26±2kg/m2) consumed four equal-weight (330g) meals on separate days in a balanced-crossover design: (a) SF Optima® drink (190kcal); (b) Yoghurt (190kcal); (c) Bagel w/low-fat...
The Health and Taste Attitude Scales (HTAS) developed by Roininen, Lahteenmaki and Tuorila in 1999 measure the importance of health and taste aspects of foods in the food choice process. These multi-item scales consist of sets of statements, ranging from ''strongly disagree'' to ''strongly agree'', which further divide into three Health (General health interest, Light product interest and Natural...
This study concerns the effects of pleasantness on ad libitum food intake, liking and appetite over 5 successive days. Pleasantness was manipulated by varying the salt level in bread. Thirty-five students consumed ad libitum sandwiches for lunch, made with bread individually perceived as low, medium or high in pleasantness, in a balanced cross-over design. Pleasantness and desire-to-eat the sandwich...
Although consumers have been advised to reduce their dietary fat intake, there has been no change in average fat intake (as a percentage of energy) in the United Kingdom over the past decade. In the study reported in this paper, the theory of planned behavior (Ajzen, 1991) was used to investigate consumers' attitudes, subjective norm and perceived control as they relate to reducing fat in the diet...
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