Appetite
Two experiments were conducted to examine the effect of hunger on finickiness in humans. Subjects (a total of 157 undergraduate female dieters and non-dieters) were food-deprived and then subsequently either given a snack (not-hungry group) or left food-deprived (hungry group) before being given ad libitum access to either good-tasting or bad-tasting (quinine-adultered) milkshake. Common sense predicted...
“As Durkheim argues, greater powers and capacities, a greater range of activity, mean that the individual can experience a wider variety of pleasures and perhaps it may heighten their intensity. By the same token, however, it also increases the range and intensity of the pain and discomfort experienced.” Sayers (1994: 72–3)
In the context of five dietary changes conducive to reductions in fat consumption, a short questionnaire was constructed to examine the applicability of the theory of planned behaviour and to assess the presence of the phenomenon of “unrealistic optimism”. An extension to the theory of planned behaviour was also included, in the form of a “self-identity” measure assessing identification with concern...
A number of studies have found that health beliefs and social influences predict changes in dietary intake, including red meat. These studies have not determined what kinds of individuals are more likely to change their diets due to the advice of physicians, the advice of significant others, or because of mass-media exposure. We obtained data from 424 elderly Houstonians regarding whether they had...
The reproducibility of three questions, related to fullness, satiety and desire to eat, rated on an unmarked triangle was verified. In four sessions 12 volunteers ate pasta with tomato sauce (520 kcal) and were asked to rate the sensations felt. There was no difference in rating scores of the replications so the proposed questionnaire provides a stable measure of sensations related to satiety. Subsequently...
To investigate the relative potency of short-term control mechanisms for carbo?hydrate satiety, ten fasted, healthy male volunteers consumed a 250-ml, 30% glucose drink with and without the addition of guar gum (2%). Gastric emptying, hunger and fullness ratings and blood glucose and insulin levels were monitored over the following 3 h and energy intake was recorded from a test meal given 3.5 h after...
We examined the effects of hunger and fear on food neophobia in humans. Subjects came to the experiment five or more hours food-deprived (high hunger) or two or less hours food-deprived (low hunger) and were assigned either to give a speech (high fear) or to listen to a speech (low fear). All subjects were then given the task of selecting for tasting one member of each of ten pairs of foods, each...
The relationship of disinhibition and dietary restraint with body mass was studied in a sample of 293 women. Results suggested that higher body mass was associated with an interaction of disinhibition and dietary restraint. The association of disinhibition with higher body mass was moderated by increased dietary restraint. Symptoms of an eating disorder were more strongly associated with disinhibition...
The pleasure of eating palatable food was pitted against the displeasure of giving money away in a situation where subjects had to spend money to buy their food. Ten healthy subjects taken individually had lunch in the laboratory on four different days. During the first session, they rated the palatability of small sandwiches, of ten different varieties. In the three following sessions, they were...
The purpose of this study was to examine the relation of weight status, dieting status and several associated variables to the criteria for everyday food choice used by adolescents. Study participants were 411 students between the ages of 11 and 18, drawn from 15 schools. The adolescents rated 20 foods in terms of nine food attributes (how tasty or healthful specific foods were, whether the foods...
The relationship between food preference patterns and several psychological and sensory variables was assessed using the Food Attitudes Survey (FAS). Previous research with the FAS, which consists of preference ratings for a variety of common, unusual and fictitious foods, showed that it provides both reliable and valid information about individual differences in food preferences and attitudes (Frank...