Volume, variety and SSS - week/lecture 6 - essential reading

Question 1

Hetherington et al., (2006) - Understanding variety: Tasting different foods delays satiation.

Answer 1

• Variety stimulates intake by as much as 40%
  
  • Varying sensory characteristics sustains interest and delays satiation
• Experiment 1:
  ○ 33 ppts
  ○ Attend lab 4 times to eat sweet or salted popcorn (preference)
  ○ Counterbalanced order: ate as libitum (control) or were interrupted during eating to taste and rate the food they were eating (same condition), another food with shared taste characteristics (congruent condition) or different taste (incongruent condition)
  ○ Consumed sig. more in congruent and incongruent than same condition.
  ○ Pleasantness ratings in congruent and incongruent were higher
  § Delay in normal decline in pleasantness with satiation
• Experiment 2:
  ○ 47 ppts
  ○ Food focus or food distraction condition
  ○ Intake of chocolate interrupted to taste and rate chocolate only (focus) of this food and a cheese cracker (distraction)
  ○ Ate sig. more in distraction condition

Question 2

Brunstrom, J.M. (2014). Mind over platter: Pre-meal planning and the control of meal size in humans.

Answer 2

• Meal size is governed by psychological and physiological processes that generate fullness towards end of meal.
  ○ Preoccupation with within-meal events misplaced
  ○ Role of immediate post-ingestive feedback overstated
  
  • Locus of control more likely to be expressed in decisions about portion size before meal begins
  • People good at estimating expected satiety and expected satiation
    ○ Learned over time
    ○ Correlated with number of calories ending up on plate
  • Memory for portion size important in generating satiety after meal
  • Importance of planning and episodic memory in control of appetite and food intake

Question 3

Finlayson, King & Blundell (2008). The role of implicit wanting in relation to explicit liking and wanting for food: Implications for appetite control.

Answer 3

• Effect of meal-induced satiation on implicit and explicit processes of liking and wanting by developing a computer-based procedure to measure liking and wanting in hungry and satiated states
  
  • Explicit analogue ratings
  • Implicit wanting reaction time in forced-choice procedure
  • Satiation caused explicit ratings to decrease in all food categories but more for savoury foods
  • Implicit wanting increased for sweet categories
  • Implicit and explicit independently correlated with preference for sweet foods
  • Support that implicit and explicit processes of food reward can be simultaneously measured and dissociated using a test meal
  • Hunger adjustments linked to changes in explicit liking and wanting, consistent with SSS

Question 4

McCrickerd, K., & Forde, C.G. (2016). Sensory influences on food intake control: Moving beyond palatability

Answer 4

• Sensory experience of eating important determinant of food intake control
  
  • Role of visual and odour cues in identifying food in the near environment, guiding food choice and memory for eating
    How taste and texture influence meal size and the development of satiety after consumption