Volume, variety and SSS Flashcards
Hunger
absence of fullness that underlies readiness to eat (Rogers & Brunstrom 2016)
partly learnt response - when full, explain perceptions of hunger in relation to level of fullness since last meal, timing and/or size of previous meal and proximity of next
Expected satiety
inhibits intake before meal - perceptions before consumption, of ability of a food to stave off hunger
Expected satiation
within meal - perception, before consumption of ability of a food to deliver fullness
expected satiation/satiety can strongly influence pre-meal decisions about food/portions (Brunstrom et al 2008)
satiation
expectation can be learned, more familiar a food is, more filling it is expected to be
negatively correlated to energy density - higher energy density, less filling it’s perceived to be
routine decisions and automatic processing can lead to passive overconsumption
Portion size evidence
doubling portion served increased food intake by ~35% (Zlatevska, Dubelaar & Holden 2014)
people consuming larger portions report same levels of fullness, suggests poor ability to judge satiety (Rolls et al 2004)
larger portions increase intake short-term, also upper end ‘set point’ much weaker than lower so long-term has limited adjustment for increases in intake (Rolls 2006)
Portion size
larger portions encourage consumption past satiation, indicate socially appropriate amount to consume, adjust biological signals and cognitive perceptions over time
driven by primal instinct to consume as much as possible when available
children better at regulating and less affected by external cues
external cues can override how much we think we should eat
Overconsumption of fat
fat is highly palatable, can prolong flavour and enhance sensory experience
high energy density so not very satiating, may overeat
evolutionary to seek out foods high in fat, sugar, salt and energy density as satisfy biological drive to have necessary energy
passive overconsumption
tendency to consume constant weight of food regardless of macronutrient content (Saltzman 1997)
reducing overconsumption
food response inhibition training - aims to reduce desire and increase self-control
may reduce liking, portion sizes and consumption of no-go unhealthy foods (Lawrence et al 2015)
Palatability
hedonic component of food reward, results from central integrative process incorporating aspects of taste, physiological states and individuals associative history (Berridge 1996)
brain regions and taste and palatibility
prefrontal cortex, nucleus accumbens, parabrachial nucleus, VTA, amygdala
Factors of taste and palatibility
hypothalamic control not only thing associated with appetite, also texture, flavour, cross-modal sensory experiences, associated emotions and memories
informational appearance, rewarding ability, culture
Liking vs wanting
liking - affect, measured through pleasure responses
wanting - motivation, measured through incentive motivation in animals and desire to eat in humans
both may be decreased when in satiety (Finlayson et al 2007)
Role of liking vs wanting
explicit liking as food ingested may establish its value but implicit wanting plays a more significant role in maintaining consumption/promoting overconsumption (Finlayson et al 2007)
lesion studies show they activate different areas of the brain in animals (Berridge 1996)
in humans: liking - opioid and GAB systems (Cambridge et al 2013) wanting - dopaminergic neurotransmitters (Blundell & Hill 1992)
very hard to differentiate with self-report suggesting poor awareness of hedonic changes
Effects of variety
increasing variety in taste, texture, appearance and choice can increase food intake and linked to higher weight (Pliner et al 1980)
increasing variety into a meal increases intake (Shebherd 1989)
can undermine process of satiety and meal termination and promote increased consumption
may be evolutionary as can optimise nutrients
consuming low variety diet decreased long-term intake for military personal but not for students in a cafeteria (Hirsch et al 2005)
Effects of water
switching between sips and bites linked with greater food consumption (Cunningham et al 2023)
SSS
change in pleasantness of taste of a food as a primary reason for terminating intake (Hetherington et al 2006)
get tired of eating same food but could carry on if new food offered due to differences in sensory experiences
SSS effects on pleasantness
changes in pleasantness occur rapidly (within 2 mins of consumption) and stop us eating, suggests its sensory stimulation not post absorptive affects (Hetherington et al 1989(
habituation decreases with pleasantness and saliva response - suggests we stop eating due to dehabituation
salivation to presentation of lemon habituates over time but introducing another food reinstates salivary response (Epstein et al 2013)
Appetiser effect
palatable foods enhance intake, eating rate and reported appetite (Yeomans 1996)
SSS in over eaters
highly liked foods may be resistant to satiation and SSS among over-eaters who consumed more and had sig smaller changes in pleasantness ratings (Hetherington & McDiarmid 1995)
suggests systematic overeating may weaken satiety signals and changes in pleasantness
Effects of distraction
intake of popcorn and chocolate increased when distracted by introduction of different food (Hetherington et al 2006)
Sensory cues
visual heuristics such as ‘plate cleaning’ and portion cues can increase intake and override physiological feedback (McCrickerd & Forde 2015)
odour cues can stimulate salivation, promote appetite/consumption and increase intake (Ferriday & Brunstrom 2011)
taste intensity may suppress intake of palatable food by modifying within-meal changes in palatability (McCrickerd & Forde 2015)
Sensory influence
soup more satiating when consumed orally with belief it was food than infused into stomach with no oro-sensory exposure (Cecil et al 1998)
learn to eat in response to sensory cues by forming associations between early experiences of sensory characteristics and post-ingestive effects (McCrickerd & Forde 2015)
