- Email: [email protected]
Developing a novel indirect measure of food liking based on approach-avoidance motivations
Abstracts / Appetite 59 (2012) 618–638
Exploratory randomised controlled trial of a mindfulness and implementation intention intervention to target physical activity and BMI L. CLEOBURY, K. TAPPER. Psychology Department, Swansea University, Swansea SA2 8PP, UK. [email protected] This study explored the effects of mindfulness and implementation intentions in increasing physical activity and reducing BMI. Twelve males and 48 females who were attempting to get fit were randomised to one of three comparison groups. Two of these groups acted as intervention groups. The first employed strategies to encourage both mindfulness and implementation intentions and the second targeted implementation intentions only. The remaining group acted as a ‘no strategy’ control. Participants in the intervention groups received two 5–20 min training sessions (1 week apart). Participants in the mindfulness group were also asked to practice mindfulness strategies for 5 min every day. The primary outcome was level of physical activity and secondary outcomes were BMI and body composition. To examine potential mediators and moderators participants also completed measures of personality, attentional control, mindfulness and self-regulatory ability. Measures were taken at baseline, 1 month and 6 months. A series of 3 (group) 2 (time) mixed ANOVAs were used to examine the effects of the interventions on physical activity, BMI and body composition. Results showed no significant interactions between group and time between baseline and 6 months suggesting that neither intervention strategies were effective at promoting change during these periods. The findings highlight the difficulty of bringing about sustained change using very brief intervention strategies. http://dx.doi.org/10.1016/j.appet.2012.05.051 Exploring flavour–nutrient learning using a novel paired-discrimination task R. CUTLER, G.S. KEENAN, X. ALLIROT, J.M. BRUNSTROM. Nutrition and Behaviour Unit, University of Bristol, Bristol, UK. jeff.brunstrom@ bristol.ac.uk
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Developing a novel indirect measure of food liking based on approach-avoidance motivations S.R. DAVIES, W. EL-DEREDY, E.H. ZANDSTRA, I. BLANCHETTE. Room 124e Zochonis Building, School of Psychological Sciences, University of Manchester, Brunswick Street, Manchester M13 9PL, UK. [email protected] In two experiments we tested a novel indirect measure of liking based on approach-avoidance behaviour. People approach positive stimuli quicker than they approach negative ones. Based on this principle, we hypothesised that people would be quicker to pickup (approach) positive drinks compared to negative drinks. In both experiments participants were exposed to drinks of different valences. In Experiment 1 we used basic taste stimuli (sugar, salt, and bitter solution). In Experiment 2 we used positive, neutral and negative flavoured drinks. We measured drink pick-up latencies, length of time the drinks were held for, amount consumed, and self-reported liking ratings. In both experiments participants were quicker to pick-up positive drinks than the negative drinks. Participants also provided more positive evaluations and consumed greater amounts of the positive valence drinks compared to the negative drink. There was however no effect of valence on the time the drink was held for. Drink pick-up latencies did not correlate with self-reported liking suggesting the two measures are sensitive to different aspects of liking. We suggest drink pick-up latencies can be used as a naturalistic indirect measure of liking for real food stimuli, which may tap into a different dimension of liking than self-report measures. http://dx.doi.org/10.1016/j.appet.2012.05.053 Influence of energy density and unit size on portion size estimation J. DODD, B. ELLAHI, E. ALMIRON-ROIG. Department of Clinical Sciences, University of Chester, United Kingdom. Eva.Almiron-roig@ mrc-hnr.cam.ac.uk
Flavours can acquire the capacity to signal nutrient composition and to influence meal size. In humans, attempts to demonstrate this ‘flavour–nutrient learning’ have achieved mixed results. The present studies were designed to explore whether humans have the capacity to discriminate between high (study 1: 113 kcal/100 g; study 2: 98 kcal/100 g) and low energy-dense (study 1: 66 kcal/100 g; study 2: 57.4 kcal/100 g) versions of a novel test food. Two studies were conducted. In each study, participants attended the laboratory on consecutive days. In each session, they consumed a version of the novel food and abstained from eating for 3 h afterwards. In Study 1, purple and orange versions of the test foods were formulated (the pairing between colour and energy density was counterbalanced across participants). In Study 2, both versions of the test food were pink. Importantly, the high and low energydense test foods were matched for their sensory characteristics and their portion sizes (g). Allocation of the test foods was counterbalanced across the first and second session. Three hours after the second session, participants returned to the laboratory and were required to identify the order in which they consumed each version. Chi-squared analysis revealed that the number of correct discriminations was not significantly different from the number of incorrect discriminations in both studies (p = 0.763). We attribute this to a general inability to encode and compare appetite across test days.
Consumption of large portion sizes has been associated with positive energy balance and in the long-term, obesity. How much is appropriate to consume may be overestimated for energy dense foods and for snacks/meals containing multiple items. This study tested the hypothesis that energy density (ED), unit size and meal type influences portion size estimation. Thirty-two lean adults estimated the number of portions presented of 33 foods. Portions displayed corresponded to 0.5–5.3 FSA reference portions (1.7– 26.8 kJ/g), and included 12 multi-item and 21 single unit foods; 13 were labelled ‘‘meal’’, 4 ‘‘drink’’, 16 ‘‘snack’’. The main study outcome was percent error of estimation relative to the reference portion. The Wilcoxon test was used to compare portion estimates against reference portions and %error of estimation between snacks vs. non-snacks, and unit vs. multi-item foods using paired data. We tested the association between %error and ED with Spearman’s rank correlation. The median portion estimate across foods was 1.2 (0.8–2.9). Participants overestimated the size of portions corresponding to =1 reference amount (9 foods) and underestimated it for portions >1 reference amount (19 foods). Percent error was not influenced by unit size or meal classification, and was not associated with ED in the whole food sample, nor in snacks, meals/ beverages or single unit foods, but correlated positively with ED in multi-item foods (r = 0.69; p < 0.05). Meal type and unit size did not influence portion estimation. The size of portion presented in multi-item foods was estimated with increasing error as ED increased but included both over and under-estimations.
http://dx.doi.org/10.1016/j.appet.2012.05.052
http://dx.doi.org/10.1016/j.appet.2012.05.054
Exploratory randomised controlled trial of a mindfulness and implementation intention intervention to target physical activity and BMI L. CLEOBURY, K. TAPPER. Psychology Department, Swansea University, Swansea SA2 8PP, UK. [email protected] This study explored the effects of mindfulness and implementation intentions in increasing physical activity and reducing BMI. Twelve males and 48 females who were attempting to get fit were randomised to one of three comparison groups. Two of these groups acted as intervention groups. The first employed strategies to encourage both mindfulness and implementation intentions and the second targeted implementation intentions only. The remaining group acted as a ‘no strategy’ control. Participants in the intervention groups received two 5–20 min training sessions (1 week apart). Participants in the mindfulness group were also asked to practice mindfulness strategies for 5 min every day. The primary outcome was level of physical activity and secondary outcomes were BMI and body composition. To examine potential mediators and moderators participants also completed measures of personality, attentional control, mindfulness and self-regulatory ability. Measures were taken at baseline, 1 month and 6 months. A series of 3 (group) 2 (time) mixed ANOVAs were used to examine the effects of the interventions on physical activity, BMI and body composition. Results showed no significant interactions between group and time between baseline and 6 months suggesting that neither intervention strategies were effective at promoting change during these periods. The findings highlight the difficulty of bringing about sustained change using very brief intervention strategies. http://dx.doi.org/10.1016/j.appet.2012.05.051 Exploring flavour–nutrient learning using a novel paired-discrimination task R. CUTLER, G.S. KEENAN, X. ALLIROT, J.M. BRUNSTROM. Nutrition and Behaviour Unit, University of Bristol, Bristol, UK. jeff.brunstrom@ bristol.ac.uk
623
Developing a novel indirect measure of food liking based on approach-avoidance motivations S.R. DAVIES, W. EL-DEREDY, E.H. ZANDSTRA, I. BLANCHETTE. Room 124e Zochonis Building, School of Psychological Sciences, University of Manchester, Brunswick Street, Manchester M13 9PL, UK. [email protected] In two experiments we tested a novel indirect measure of liking based on approach-avoidance behaviour. People approach positive stimuli quicker than they approach negative ones. Based on this principle, we hypothesised that people would be quicker to pickup (approach) positive drinks compared to negative drinks. In both experiments participants were exposed to drinks of different valences. In Experiment 1 we used basic taste stimuli (sugar, salt, and bitter solution). In Experiment 2 we used positive, neutral and negative flavoured drinks. We measured drink pick-up latencies, length of time the drinks were held for, amount consumed, and self-reported liking ratings. In both experiments participants were quicker to pick-up positive drinks than the negative drinks. Participants also provided more positive evaluations and consumed greater amounts of the positive valence drinks compared to the negative drink. There was however no effect of valence on the time the drink was held for. Drink pick-up latencies did not correlate with self-reported liking suggesting the two measures are sensitive to different aspects of liking. We suggest drink pick-up latencies can be used as a naturalistic indirect measure of liking for real food stimuli, which may tap into a different dimension of liking than self-report measures. http://dx.doi.org/10.1016/j.appet.2012.05.053 Influence of energy density and unit size on portion size estimation J. DODD, B. ELLAHI, E. ALMIRON-ROIG. Department of Clinical Sciences, University of Chester, United Kingdom. Eva.Almiron-roig@ mrc-hnr.cam.ac.uk
Flavours can acquire the capacity to signal nutrient composition and to influence meal size. In humans, attempts to demonstrate this ‘flavour–nutrient learning’ have achieved mixed results. The present studies were designed to explore whether humans have the capacity to discriminate between high (study 1: 113 kcal/100 g; study 2: 98 kcal/100 g) and low energy-dense (study 1: 66 kcal/100 g; study 2: 57.4 kcal/100 g) versions of a novel test food. Two studies were conducted. In each study, participants attended the laboratory on consecutive days. In each session, they consumed a version of the novel food and abstained from eating for 3 h afterwards. In Study 1, purple and orange versions of the test foods were formulated (the pairing between colour and energy density was counterbalanced across participants). In Study 2, both versions of the test food were pink. Importantly, the high and low energydense test foods were matched for their sensory characteristics and their portion sizes (g). Allocation of the test foods was counterbalanced across the first and second session. Three hours after the second session, participants returned to the laboratory and were required to identify the order in which they consumed each version. Chi-squared analysis revealed that the number of correct discriminations was not significantly different from the number of incorrect discriminations in both studies (p = 0.763). We attribute this to a general inability to encode and compare appetite across test days.
Consumption of large portion sizes has been associated with positive energy balance and in the long-term, obesity. How much is appropriate to consume may be overestimated for energy dense foods and for snacks/meals containing multiple items. This study tested the hypothesis that energy density (ED), unit size and meal type influences portion size estimation. Thirty-two lean adults estimated the number of portions presented of 33 foods. Portions displayed corresponded to 0.5–5.3 FSA reference portions (1.7– 26.8 kJ/g), and included 12 multi-item and 21 single unit foods; 13 were labelled ‘‘meal’’, 4 ‘‘drink’’, 16 ‘‘snack’’. The main study outcome was percent error of estimation relative to the reference portion. The Wilcoxon test was used to compare portion estimates against reference portions and %error of estimation between snacks vs. non-snacks, and unit vs. multi-item foods using paired data. We tested the association between %error and ED with Spearman’s rank correlation. The median portion estimate across foods was 1.2 (0.8–2.9). Participants overestimated the size of portions corresponding to =1 reference amount (9 foods) and underestimated it for portions >1 reference amount (19 foods). Percent error was not influenced by unit size or meal classification, and was not associated with ED in the whole food sample, nor in snacks, meals/ beverages or single unit foods, but correlated positively with ED in multi-item foods (r = 0.69; p < 0.05). Meal type and unit size did not influence portion estimation. The size of portion presented in multi-item foods was estimated with increasing error as ED increased but included both over and under-estimations.
http://dx.doi.org/10.1016/j.appet.2012.05.052
http://dx.doi.org/10.1016/j.appet.2012.05.054