Appetite
Interviews examining the food choice process were conducted with 29 adults, primarily individuals making grocery store food choice decisions, who were sampled for their diversity. These people were asked about how they chose foods when shopping and in other settings, and what influenced their choices. Verbatim transcripts of the interviews were analysed using qualitative methods that included constant...
Lunch intake was followed in 31 matched pairs of hospitalized diabetic patients over four consecutive days. Pairs of patients were matched for type and duration of diabetes, gender, age and body mass index. Lunches were composed of appetizer, meat, vegetables, starch, cheese, bread and dessert; water, coffee, tea and lemon were available. One patient per pair was randomly ascribed to the experimental...
Type A behaviour has been associated with coronary heart disease, but little is known about how Type A behaviour relates to diet. As part of a cross-sectional epidemiological study in Northern Ireland, Type A behaviour was assessed using a validated questionnaire and diet assessed using weighed records. Diet was described in terms of nutrient intake, food intake and dietary pattern. The study population...
The average total intake of sodium was 6.11 g in a Chinese urban diet and 6.49 g in the rural sample in China. Discretionary use of salt provided 53% of the total sodium intake in the urban and 63% in the rural diet. Sodium intakes derived from processed foods, soy sauce and monosodium glutamate were 17%, 16% and 6% respectively in the urban diet, and 4%, 16%, 2% respectively in the rural diet. The...
Experiments employing infusions of nutrients into the gastrointestinal tract commonly deliver large volumes of solutions without evaluating the possibility that reflux of the infusate to more orad sites may occur. To assess this possibility for one conventional paradigm, rats with gastric fistulas and intestinal catheters were infused intraduodenally (4.0 to 5.0 cm distal to pylorus) in association...
Food choices, nutrient intakes, activity patterns and restrained eating scores were obtained from 249 normal-weight, young adults using self-reported questionnaires. Restrained eaters reported that they consumed more fat-free dairy products, fewer full-fat dairy products, fewer servings of fats and oils, less red meat and more fruits and vegetables than unrestrained eaters. In contrast to previous...
To determine the effect of a social setting on the physiological controls of eating, four pairs of subjects consumed a 15% and a 1% glucose (sweetened with aspartame to match the 15%) preload drink, preceding a test lunch meal, individually in a laboratory, and as a pair in a cafeteria. Compared with the 1% glucose preload, the 15% glucose preload significantly reduced food intake by the same amount...
Food is a powerful reinforcer, and individual differences in the reinforcing efficacy of food may provide a mechanism to explain the excess intake and positive energy balance responsible for obesity. The present study tested the hypothesis that eating palatable food would be more reinforcing than engaging in sedentary activities (e.g. playing computer games) for obese in comparison to non-obese non-dietary...
The study investigated the themes consumers discuss when describing their everyday considerations about food quality. Twenty Copenhagen families with young childen were interviewed open-endedly concerning daily food-related practices and thoughts, making particular use of narrative descriptions of specific meals. Respondents expressed both positive and negative opinions about a broad variety of processed...
In a model selected for its similarity to the hormonal consequences of sodium deficiency, food choices of 169 adolescents exposed during infancy to a chloride-deficient feeding formula were compared to those of their closest-aged siblings. Questionnaires completed by parents were used to assess food likes and dislikes. When a salty food was mentioned by parents as one craved by either child, exposed...
Salivary and cognitive reactivity to a highly palatable food cue were examined in 19 women with bulimia nervosa, 19 restrained eaters and 19 unrestrained eaters. Salivary reactivity at presentation of the palatable food varied significantly across the three groups but not baseline. Bulimic women displayed significantly less salivary reactivity than either restrained or unrestrained eaters. Bulimic...
The effects of manipulated palatability on eating were assessed in 54 human volunteers eating pasta with a tomato sauce, with palatability adjusted by the addition of three levels of oregano. Meals were divided into 2 min eating episodes separated by brief pauses during which subjects rated aspects of appetite. Both intake and eating rate were greatest in the most palatable condition (0.27% oregano),...
Ten male and one female normal-weight research volunteers, participating in a 16-day residential study, received oral fluoxetine (40 mg) or placebo at 0930 daily. Food intake, performance and subjective ratings were measured throughout the day. The interaction between fluoxetine and carbohydrate consumption was examined by providing subjects diets that engendered varied levels of carbohydrate intake...
Relationship between body weight and the performance of five weight-related behaviours (limiting amount of food and drink at meals, avoid unnecessary fat, taking regular exercise, drinking little or no alcohol, avoiding calories in snacks) is examined in a sample of 165 normal-weight individuals. Each of these behaviours was commonly performed, particularly when trying to control body weight and shape...
Sixteen subjects consumed low-fat/high-carbohydrate (LFHC), medium-fat/medium-carbohydrate (MFMC), high-fat/low-carbohydrate (HFLC) iso-energetic breakfasts and no breakfast in a counterbalanced order on four separate days. The LFHC breakfast was similar in macronutrient composition, though not in meal size (more kcal) and types of foods offered, to the habitual breakfast of the subjects. A battery...
The social construction of overweight has meant that dieting is an experience of being a woman in Western society. Health promotion fails to counteract the cult of slimness and reinforces medicalized notions of the ''problem'' of overweight, legitimizing unnecessary dieting practices. The limitations of the health promotion approach are examined through medicalization and healthism critiques. The...