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Commensality is eating with other people, and commensal eating patterns reflect the social relationships of individuals. This study examined usual meal partners in commensal units and frequency of eating with others in commensal circles among 663 adults responding to a mailed questionnaire in one community. Meal partner data revealed that most respondents ate alone at breakfast, alone or with co-workers...
The addition of disreputable ingredients (e.g. fat) can reduce the perceived health value of foods and cause the foods to take on negative qualities (e.g. promoters of obesity). However, are foods that contain disreputable ingredients perceived to lack positive components (e.g. vitamins and minerals)? In the present study, college students were asked to rate the vitamin and mineral levels of a group...
The aims of the present two studies were to delineate a portrait of people who are attracted to magical beliefs about food and health and to study the self-reported functions for the beliefs. Participants were Finnish men and women ranging in age from 15 to 66 years (N=3261 in study 1 and N=189 in study 2), and they filled in either an Internet-based or a paper questionnaire. The believers were more...
Preference for natural refers to the fact that in a number of domains, especially food, people prefer natural entities to those which have been produced with human intervention. Two studies with undergraduate students and representative American adults indicate that the preference for natural is substantial, and stronger for foods than for medicines. Although healthfulness is often given as a reason...
Recent research has indicated that craving for food can be elicited by exposure to food cues, suggesting that exposure to food cues may represent a useful experimental paradigm to investigate mechanisms related to binge eating. The first objective of the present research was to replicate previous reports that exposure to food cues elicits craving for food. In addition, this investigation was designed...
Appetite research frequently employs principles derived from behaviour analysis. However, it has yet to utilise the more recent theoretical advances in this field. This paper describes the concept of the motivating operation (MO)—a behaviour analytic formulation of motivation. An MO is an environmental event that (a) establishes or abolishes the reinforcing or punishing effect of another event and...
To what extent are stereotypes concerning the weight-gain potential and perceived hunger satisfaction of food names not congruent with views of the nutrient profiles of those same foods? Respondents rated the same 22 food names and descriptions in terms of weight-gain potential and hunger satisfaction. Half of the 22 snacks included foods from the lower two tiers of the USDA Food Guide Pyramid (fruits,...
This study extends earlier work by [Kahneman, D., and Snell, J. (1992). Predicting a changing taste: Do people know what they will like? Journal of Behavioral Decision Making, 5, 187–200.]. suggesting that people are poor at predicting changes in liking. This is an important issue because an absence of this ability would make it difficult for people to optimize their own choices. Twenty undergraduates...
This research examined healthiness perceptions and how the information underlying food attitudes more generally relate to attitudes and behaviors. Participants completed attitudinal measures and various card-sorting tasks in which they rank ordered foods (pictures and/or nutrition labels) in terms of healthiness. Taste was found to be a stronger predictor of attitudes and past eating behavior than...
This study explores how children evaluatively categorize foods based on their nutritional value. Three-year-olds, four-year-olds, seven-year-olds, and adults completed a task in which they categorized a list of 70 foods as healthy or junky. The results showed important developmental differences in participants’ ability to accurately classify foods as healthy/junky and to provide relevant justifications...
This study investigates dietary behaviour and the perceived role of food for health of pregnant versus non-pregnant women. Data were collected between 15 January 2003 and 15 March 2003 in Belgium. One hundred and forty-eight pregnant and 130 non-pregnant women aged between 20 and 40 years completed a self-administered questionnaire about their dietary behaviour and nutritional attitudes. Both sub-samples...
This study sought to gain conceptual understanding of the situational nature of eating and drinking by analyzing 7 consecutive, qualitative 24-h recalls of foods and beverages consumed from 42 US adults who worked in non-managerial, non-professional positions. Participants were purposively recruited to vary in age, gender, occupation, and household composition. For each recall, participants described...
Determinants of consumer adoption of innovations have been studied from different angles and from the perspectives of various disciplines. In the food area, the literature is dominated by a focus on consumer concern. This paper reviews previous research into acceptance of technology-based innovation from both inside and outside the food domain, extracts key learnings from this literature and integrates...
Many food scholars have suggested that popular media messages impact perceptions of foods. In the present study, experimental participants watched a disparaging video clip concerning McDonald's foods as well as a ruse video clip, then were asked to evaluate the healthfulness of 33 named foods as well as their nutrient descriptions. Control participants judged the named foods and their descriptions...
We aimed to assess and compare emotional responses to different foods in relationship to eating disorder and associated features, across gender and age groups. We hypothesized that negative emotional responses to images of foods would be higher in (i) those with higher body dissatisfaction and (ii) older females.Five hundred and thirty-six (18% Grade 5, 39% Grade 8 or 9, and 43% Grade 11 or 12) school,...
Within-session decreases in instrumental responding to obtain food, consistent with habituation, have been reliably demonstrated in adults and children. This study tested the hypothesis that within-session decreases in instrumental responding for food are due to habituation rather than satiation. Thirty-eight 8–12-year-old children performed a computer-based operant task to earn points toward access...
The aim of this study was to examine Australians’ food-related environmental beliefs and behaviours. Questionnaires were posted to 500 randomly selected adults, with 223 questionnaires completed (58% response rate). Decreased use of packaging by food manufacturers was viewed as being the most important item to help the environment, while lower meat consumption was seen as least likely to help. Composting...
This study examined associations between restraint, disinhibition and food-related processing bias (FPB, assessed by the emotional Stroop task) in males and females in the UK, Greece and Iran. Results showed high restraint was associated with higher FPB. However, high restrained current dieters showed lower FPB that high restrained non-dieters. There was no significant difference in FPB for those...
We hypothesized that children's reliance on adults’ testimony regarding food choices would diminish when adults were shown to be unreliable informants by expressing liking for foods the children disliked. In three studies, 3–6-year-old children observed an adult expressing liking for food and non-food items that were either the same as or opposite the child's stated hedonic assessments. Even after...
We analyzed the antecedents of adolescents’ influence in family meal decisions, with a focus on fish. The results are based on a representative sample of about 1000 Norwegian schoolchildren between the age of 13 and 18 (adolescents). Fish is a mainstay of Norwegian diets ensuring high familiarity and divergent preferences between persons and among household members. Structural equation modelling was...
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