Eating Behaviour Flashcards
Powell and Khan
Eating concerns and disorders are more characteristic of white women than black or Asian
Ball and Kennedy
Studied over 14.000 Australian women. Results showed that for all ethnic groups, the longer the time spent in the country, the more likely they were to report similar attitudes and eating behaviours to Australian women
Mumford et al
The incidence of bulima was more common amongst Asian schoolgirls than their white counterparts
Striegel-Moore et al
Found more evidence for a ‘drive for thinness’ among black girls than among white girls
Dornbusch et al
Surveyed 7000 American students. Higher class females had a greater desire to be thin and were more likely to diet to achieve this
Storey et al
In a sample of American students, higher social class was related to greater satisfaction with weight and lower rates of weight control behaviour
Rozin et al
In all 4 countries studied, females were more likely to associate food with health and men were more likely to associate it with pleasure
Verplanken et al
Correlational analysis on mood, impulse buying and snack consumption.
Those with low self esteem were more likely to impulse buy and consume snacks
Ogden’s Masking Hypothesis
Negative mood states can be masked by a temporary heightened mood induced by eating
Boundary Model
Hunger keeps intake of food above a certain minimum, and satiety keeps intake below a certain maximum. Dieters have a larger range between these levels, meaning it takes them longer to feel hungry and more food to satisfy them. They also have a desired intake, but once they go over it, they continue to eat ‘what the heck effect’
Wardle and Beales
Assigned women to either a diet group, an exercise group, or a control group for 7 weeks. At week 4, food intake and appetite was assessed before and after a ‘preload’ and again at week 6. Both times, women in the diet condition ate more than the others, supporting the Restraint Theory.
LPL
Enzyme which stores calories as fat. If too much is produced, the body will be very efficient at storing calories, making it easier to regain lost weight
Kern et al
LPL levels measured before dieting and 3 months after people who had lost 90pounds. Levels of LPL rose after weight loss, and the more obese the person was to start with, the higher the LPL levels were.
Weight loss activated the gene producing LPL, explains why it is easy to regain lost weight after a diet.
Dual Centre Model of Feeding
- Feelings of hunger, feeding starts
- Glucose levels increase, ghrelin levels decrease
- VMH satiety centre is activated
- Feeling of satiety
- Signals of declining nutrients- glucose levels drop, ghrelin levels increase
- LH activated
Hetherhigton and Ranson
Made lesions into rats VMH. The lesions destroyed their control for eating. This led to hyperphagia
Anold and Brobeck
Made lesions into rats’ LH. This led to a loss of feeding behaviour, known as aphagia
Leptin- a neuropeptide
Leptin is a neuropeptide that is secreted from fat cells into the blood and signals that calorific storage is high.
The hypothalamus interprets low leptin levels as a lack of calories, so generates the feeling of hunger.
Cummings et al
Ghrelin levels fell straight after participants ate lunch, and began to rise again after and peaked as they requested their evening meal. 5 out of the 6 participants had ghrelin levels which closely correlated with their hunger levels.
Desor et al
Investigated babies food preferences based on their facial expressions and sucking behaviour. The newborn babies had a preference for sweet food, and rejected the bitter tasting food
Gibson and Wardle
The best way to predict which fruit and vegetables 4-5 year olds liked was how dense they were in calories. Potatoes and bananas were preferred.
Cordain
Argued that early humans could have consumed most of their calories from NON-animal sources.
Abrams
All societies display a preference for animal-foods. It’s impossible for early humans to be vegetarians as they would not have gained sufficient calories from non-animal foods
Garcia
Studied rats in a lab and used radiation in their foods. They developed an ability to avoid the radiation food.
Sandell and Breslin
Screened 35 adults for a bitter taste receptor gene. Participants rated the bitterness of arious vegetables. Those with the sensitive form of the gene rated the vegetables which contained toxins as 60% more bitter than those with the insensitive form of the gene
