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Take it slow! Using an augmented fork to reduce eating speed: A qualitative user experience study
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39th BFDG 2015 / Appetite 101 (2016) 214e238
TAKE IT SLOW! USING AN AUGMENTED FORK TO REDUCE EATING SPEED: A QUALITATIVE USER EXPERIENCE STUDY R.C.J. Hermans, S. Hermsen, E. Robinson, M. Mars, S. Higgs, J. Frost. Behavioural Science Institute, Radboud University Nijmegen, P.O. Box 9104, 6500 HE Nijmegen, The Netherlands Over 50% of both men and women in the WHO European region is overweight, a known risk factor for a range of debilitating conditions. Modifying behaviours associated with overweight, such as eating rate, or the speed at which people consume food, could reduce overweight and improve health. Eating rate is a basic determinant of appetite regulation, as people who eat more slowly feel sated earlier and eat less. Unfortunately without assistance, eating rate is difficult to modify due to its highly automatic nature. However, real-time feedback has known benefits for changing automatic behaviour. The current project examines the feasibility of using an innovative product, the 10sFork (designed by Slow Control, Paris, FR), to provide this feedback and raise awareness of eating rate to help people eat more slowly. The 10sFork unobtrusively records behavior and provides real-time haptic feedback on individual eating rates. Moreover, it is paired with applications to provide users with visual information regarding their eating rates. To perform this feasibility study, we invited 10 participants to use the fork in a laboratory and home setting. We performed contextual interviews during and after fork use. Results of the study are discussed, as are implications and recommendations for further research. http://dx.doi.org/10.1016/j.appet.2016.02.112
IS AN ENERGY-DENSE, LOW FIBRE DIET PATTERN RELATED TO ADIPOSITY IN UK CHILDREN? K. Hurley, M. Pallan, E. Lancashire, P. Adab. University of Birmingham, Edgbaston, Birmingham B15 2TT, UK Evidence of associations between dietary patterns and obesity in children is limited, however adult studies indicate that the energy density of the diet, and intakes of fat and fibre are key factors. The study sample comprised 1369 5e7 year old children from the UK West Midlands physical ActiVity and healthy Eating in School children (WAVES) study. Diet was assessed using a 24-hour tick-list and height, weight, waist circumference and skinfold thickness at four sites were collected using standardised protocols. Reduced Rank Regression, with diet energy density, fibre density and percentage of intake from fat as intermediate variables, identified an energy dense, low-fibre dietary pattern (DP). Intakes were scored for agreement to this pattern. Preliminary mixed effects linear regression models (adjusting for child sex, deprivation score, ethnicity, and physical activity level) showed that the identified DP was negatively associated with the raw sum of four skinfolds (b ¼ 0.96 (95% CI ¼ 1.83, 0.08), p ¼ 0.032) but not BMI z-score or waist circumference z-score. However, sensitivity analysis using only plausible data (determined by Goldberg methods) suggested a degree of misreporting as the association between the DP and raw sum of four skinfolds was attenuated and waist circumference z-score became marginally positively associated with the DP (b ¼ 0.07 (95% CI ¼ 0.003, 0.13), p ¼ 0.037). Dietary habits of children may be associated with some measures of adiposity, however the effects of dietary misreporting must be considered. http://dx.doi.org/10.1016/j.appet.2016.02.113
SPOON SIZE EFFECTS ENERGY INTAKE AT AN AD-LIBITUM PORRIDGE BREAKFAST L.J. James, T. Maher, J. Biddle, D.R. Broom. School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough, UK Whilst studies have investigated the effect of plate size on energy intake, there is a paucity of data examining the effect of eating utensil size on ad-
libitum energy intake. Reducing bite size has been shown to reduce within-meal energy intake and thus a smaller eating utensil might be a practical strategy to reduce bite size and thus energy intake. Twenty nine unrestrained non-obese males (Age 24 (4) y; BMI 23.4 (2.6) kg m2; body fat 17 (4) %) completed a familiarisation trial and two randomised experimental trials. For each trial, participants arrived overnight fasted and consumed an ad-libitum porridge breakfast until they were “comfortably full and satisfied”. During the experimental trials, the size of the spoon used to eat with was manipulated without the participant’s knowledge so that they ate with either a tea spoon (TS) or a desert spoon (DS). To blind participants from the true aim, they were told the study was examining the reproducibility of the porridge breakfast. Energy intake was 8% greater during the DS trial compared to the TS trial (2512 (989) kJ vs. 2320 (832) kJ; P < 0.01). This finding suggests that eating with a smaller utensil reduces ad-libitum energy intake. Although not measured in the present study, this might be related to a reduced “bite size” and or a reduced eating rate. http://dx.doi.org/10.1016/j.appet.2016.02.114
CARBOHYDRATE MOUTH RINSE REDUCES SUBSEQUENT FOOD INTAKE R.M. James, D. Brumby, M. Goodwin, O. McCarthy, S. Mills, L. Spry, J. Stanley, L.J. James. Department of Sports Science, Nottingham Trent University, NG11 8NS, UK Ingestion of a carbohydrate drink compared to a placebo has been shown to reduce subsequent energy intake during feeding, although gross energy intake (including energy in the drink) was not different. This study investigated whether mouth rinsing and expectorating a carbohydrate solution influenced subsequent food intake. Thirty-one non-obese, males (age 21 ± 4 y; BMI 24.7 ± 3.6 kg m2) completed a familiarisation and two experimental trials. Experimental trials involved mouth rinsing 25ml of a 20% maltodextrin solution (CHO) or a taste-matched placebo (PLA) for ten seconds on five occasions separated by 2 minutes. Immediately following the mouth rinse protocol, participants were given an ad-libitum porridge breakfast and instructed to “eat until comfortably full and satisfied”. Food intake was quantified and subjective appetite sensations were measured throughout the trial. Food intake was less on the CHO trial (619 ± 255 g; 579 ± 228 g; P ¼ 0.045), and there was a trend for more food to be eaten at the start of the feeding period (P ¼ 0.059). Participants felt more full and bloated, and less hungry, following the feeding period (P < 0.001), but there were no trial or interaction effects (P > 0.05). Mouth rinsing with a carbohydrate solution compared to a placebo solution reduced subsequent ad-libitum food intake. Further research is needed to understand the mechanisms behind this response and the long-term implications for weight management. http://dx.doi.org/10.1016/j.appet.2016.02.115
MEASURING INTEROCEPTIVE AWARENESS IN EXTERNAL EATERS: A TEST OF SCHACHTER'S ‘EXTERNALITY’ THEORY G.S. Keenan, P.J. Rogers, J.M. Brunstrom. Nutrition and Behaviour Unit, University of Bristol, 12a Priory Road, Bristol BS8 1TU, UK Individuals differ in the extent to which they are responsive to external food cues such as the sight and smell of food. According to Schachter's ‘externality theory’, increased responsiveness to these cues may be the consequence of some individuals having weak sensitivity to internally generated ‘interoceptive’ appetite signals. In three separate studies we used measures of interoceptive awareness to formally re-test this hypothesis. In study 1, 132 participants completed a cardiac tracking task using a blood oximeter placed on their finger and completed the externality questions from the Dutch Eating Behaviour Questionnaire (DEBQEx) (Van Strein et al., 1986). This revealed a non-significant correlation between the two variables. In study 2, 109 participants completed a
39th BFDG 2015 / Appetite 101 (2016) 214e238
TAKE IT SLOW! USING AN AUGMENTED FORK TO REDUCE EATING SPEED: A QUALITATIVE USER EXPERIENCE STUDY R.C.J. Hermans, S. Hermsen, E. Robinson, M. Mars, S. Higgs, J. Frost. Behavioural Science Institute, Radboud University Nijmegen, P.O. Box 9104, 6500 HE Nijmegen, The Netherlands Over 50% of both men and women in the WHO European region is overweight, a known risk factor for a range of debilitating conditions. Modifying behaviours associated with overweight, such as eating rate, or the speed at which people consume food, could reduce overweight and improve health. Eating rate is a basic determinant of appetite regulation, as people who eat more slowly feel sated earlier and eat less. Unfortunately without assistance, eating rate is difficult to modify due to its highly automatic nature. However, real-time feedback has known benefits for changing automatic behaviour. The current project examines the feasibility of using an innovative product, the 10sFork (designed by Slow Control, Paris, FR), to provide this feedback and raise awareness of eating rate to help people eat more slowly. The 10sFork unobtrusively records behavior and provides real-time haptic feedback on individual eating rates. Moreover, it is paired with applications to provide users with visual information regarding their eating rates. To perform this feasibility study, we invited 10 participants to use the fork in a laboratory and home setting. We performed contextual interviews during and after fork use. Results of the study are discussed, as are implications and recommendations for further research. http://dx.doi.org/10.1016/j.appet.2016.02.112
IS AN ENERGY-DENSE, LOW FIBRE DIET PATTERN RELATED TO ADIPOSITY IN UK CHILDREN? K. Hurley, M. Pallan, E. Lancashire, P. Adab. University of Birmingham, Edgbaston, Birmingham B15 2TT, UK Evidence of associations between dietary patterns and obesity in children is limited, however adult studies indicate that the energy density of the diet, and intakes of fat and fibre are key factors. The study sample comprised 1369 5e7 year old children from the UK West Midlands physical ActiVity and healthy Eating in School children (WAVES) study. Diet was assessed using a 24-hour tick-list and height, weight, waist circumference and skinfold thickness at four sites were collected using standardised protocols. Reduced Rank Regression, with diet energy density, fibre density and percentage of intake from fat as intermediate variables, identified an energy dense, low-fibre dietary pattern (DP). Intakes were scored for agreement to this pattern. Preliminary mixed effects linear regression models (adjusting for child sex, deprivation score, ethnicity, and physical activity level) showed that the identified DP was negatively associated with the raw sum of four skinfolds (b ¼ 0.96 (95% CI ¼ 1.83, 0.08), p ¼ 0.032) but not BMI z-score or waist circumference z-score. However, sensitivity analysis using only plausible data (determined by Goldberg methods) suggested a degree of misreporting as the association between the DP and raw sum of four skinfolds was attenuated and waist circumference z-score became marginally positively associated with the DP (b ¼ 0.07 (95% CI ¼ 0.003, 0.13), p ¼ 0.037). Dietary habits of children may be associated with some measures of adiposity, however the effects of dietary misreporting must be considered. http://dx.doi.org/10.1016/j.appet.2016.02.113
SPOON SIZE EFFECTS ENERGY INTAKE AT AN AD-LIBITUM PORRIDGE BREAKFAST L.J. James, T. Maher, J. Biddle, D.R. Broom. School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough, UK Whilst studies have investigated the effect of plate size on energy intake, there is a paucity of data examining the effect of eating utensil size on ad-
libitum energy intake. Reducing bite size has been shown to reduce within-meal energy intake and thus a smaller eating utensil might be a practical strategy to reduce bite size and thus energy intake. Twenty nine unrestrained non-obese males (Age 24 (4) y; BMI 23.4 (2.6) kg m2; body fat 17 (4) %) completed a familiarisation trial and two randomised experimental trials. For each trial, participants arrived overnight fasted and consumed an ad-libitum porridge breakfast until they were “comfortably full and satisfied”. During the experimental trials, the size of the spoon used to eat with was manipulated without the participant’s knowledge so that they ate with either a tea spoon (TS) or a desert spoon (DS). To blind participants from the true aim, they were told the study was examining the reproducibility of the porridge breakfast. Energy intake was 8% greater during the DS trial compared to the TS trial (2512 (989) kJ vs. 2320 (832) kJ; P < 0.01). This finding suggests that eating with a smaller utensil reduces ad-libitum energy intake. Although not measured in the present study, this might be related to a reduced “bite size” and or a reduced eating rate. http://dx.doi.org/10.1016/j.appet.2016.02.114
CARBOHYDRATE MOUTH RINSE REDUCES SUBSEQUENT FOOD INTAKE R.M. James, D. Brumby, M. Goodwin, O. McCarthy, S. Mills, L. Spry, J. Stanley, L.J. James. Department of Sports Science, Nottingham Trent University, NG11 8NS, UK Ingestion of a carbohydrate drink compared to a placebo has been shown to reduce subsequent energy intake during feeding, although gross energy intake (including energy in the drink) was not different. This study investigated whether mouth rinsing and expectorating a carbohydrate solution influenced subsequent food intake. Thirty-one non-obese, males (age 21 ± 4 y; BMI 24.7 ± 3.6 kg m2) completed a familiarisation and two experimental trials. Experimental trials involved mouth rinsing 25ml of a 20% maltodextrin solution (CHO) or a taste-matched placebo (PLA) for ten seconds on five occasions separated by 2 minutes. Immediately following the mouth rinse protocol, participants were given an ad-libitum porridge breakfast and instructed to “eat until comfortably full and satisfied”. Food intake was quantified and subjective appetite sensations were measured throughout the trial. Food intake was less on the CHO trial (619 ± 255 g; 579 ± 228 g; P ¼ 0.045), and there was a trend for more food to be eaten at the start of the feeding period (P ¼ 0.059). Participants felt more full and bloated, and less hungry, following the feeding period (P < 0.001), but there were no trial or interaction effects (P > 0.05). Mouth rinsing with a carbohydrate solution compared to a placebo solution reduced subsequent ad-libitum food intake. Further research is needed to understand the mechanisms behind this response and the long-term implications for weight management. http://dx.doi.org/10.1016/j.appet.2016.02.115
MEASURING INTEROCEPTIVE AWARENESS IN EXTERNAL EATERS: A TEST OF SCHACHTER'S ‘EXTERNALITY’ THEORY G.S. Keenan, P.J. Rogers, J.M. Brunstrom. Nutrition and Behaviour Unit, University of Bristol, 12a Priory Road, Bristol BS8 1TU, UK Individuals differ in the extent to which they are responsive to external food cues such as the sight and smell of food. According to Schachter's ‘externality theory’, increased responsiveness to these cues may be the consequence of some individuals having weak sensitivity to internally generated ‘interoceptive’ appetite signals. In three separate studies we used measures of interoceptive awareness to formally re-test this hypothesis. In study 1, 132 participants completed a cardiac tracking task using a blood oximeter placed on their finger and completed the externality questions from the Dutch Eating Behaviour Questionnaire (DEBQEx) (Van Strein et al., 1986). This revealed a non-significant correlation between the two variables. In study 2, 109 participants completed a