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Working memory impairments associated with aesthetic versus health motivated dieting
558
K.M. Appleton, S. Higgs / Appetite 57 (2011) 553–569
Expectations of satiation and satiety are a better predictor of self-selected portion size than liking C.G. FORDE 1,∗ , E. ALEXANDER 1 , T. THALER 1 , N. MARTIN 1 , J.M. BRUNSTROM 2 1 Nestle Research Centre, Consumer & Sensory Sciences, Vers-chez-les-Blanc, PO Box 44, CH-1000, Lausanne 26, Switzerland 2 Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, United Kingdom E-mail address: [email protected] (C.G. Forde). People tend to consume all of the food they put on their plate. To understand controls of meal size it is important to explore factors that influence portion-size selection. Liking is widely regarded as predictive of intake and a driver of meal size. However, recent evidence suggests that ‘expected satiation’ (anticipated fullness) and ‘expected satiety’ (anticipated fullness between meals) may be important determinants of the energy content of self-selected meals. In the present study we compared ratings of liking against measures of expected satiation and expected satiety as predictors of self-selected portions for 15 commonly consumed meals. Ideal portion size, expected satiety and expected satiation were obtained using a ‘method of adjustment’. Data were collected from 300 female participants in Chicago. Across meals, liking, expected satiety and expected satiation differed significantly. Importantly, liking for the meals was poorly correlated with the energy content of selfselected portion sizes (r = 0.35, p = 0.2). By contrast, self-selected portions were strongly correlated with both expected satiety and expected satiation (r = 0.98 and r = −0.90, p < 0.00, respectively) indicating that relative to liking, expected satiety was a better predictor of ideal portion size. Our results confirm previous observations that meal size is poorly predicted by liking and that expectations around satiation and satiety play a role in portionsize selection. For the first time, we show that these relationships are preserved even in a range of everyday foods that share many similar characteristics (savoury lunches). doi:10.1016/j.appet.2011.05.070 Manipulating expectations about the calorie content of a breakfast influences acquired liking N.J. GOULD 1,∗ , E.H. ZANDSTRA 2 , M.R. YEOMANS 1 1 University of Sussex, Falmer, Brighton BN1 9QH, UK 2 Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3130 AC Vlaardingen, The Netherlands E-mail address: [email protected] (N.J. Gould). Hedonic and sensory expectations influence liking and sensory perceptions of a food, and can be manipulated through a variety of sources of information, e.g. packaging, advertising. These expectations may be confirmed or rejected once a product has been consumed. Previous research has looked at the immediate effects of explicit labelling on appetite, but with varied results. One theory for how liking is acquired is through associations between flavours and nutrients. To date no study has examined how explicit information about nutrient content interacts with actual experienced effects of consumption to alter learning. The present study was the first attempt to look at this interaction. Groups of 10 women were assigned to 6 conditions, based on the combination of actual energy content (164 kcal vs 330 kcal) and label (no label, congruent, incongruent) of a yoghurt based breakfast, over 4 sessions. It was predicted that repeated consumption of the high energy yoghurt would result in acquired liking, and that this would be enhanced by the congruent labelling. In the absence of labelling, liking increased for the high but not low energy version, as expected. However, contrary to the prediction, if the expectation of consuming a high energy yoghurt was met, (congruent labelling), this actually blocked acquired liking, whereas liking increased for a high energy breakfast labelled as low energy. In contrast, repeated consumption of a low energy yoghurt labelled as high resulted
in increased liking, with a similar pattern observed with congruent labelling. These data suggest that explicit expectations about energy greatly modify the ability to acquire flavour-nutrient associations. doi:10.1016/j.appet.2011.05.071 Working memory impairments associated with aesthetic versus health motivated dieting M.W. GREEN Nutrition and Behaviour Laboratory, School of Life and Health Sciences, Aston University, Birmingham B4 7ET, UK E-mail address: [email protected]. The present study investigated the extent to which working memory impairments are characteristic only of those dieting for aesthetic reasons. It was hypothesised that those dieting for health related reasons would not demonstrate such impairments. Low restraint, non-dieters (N = 15), high restraint non-dieters (N = 15), individuals dieting for aesthetic appearance reasons (N = 16) and individuals dieting for health reasons (N = 13) attended a single test session. They completed validated measures of the capacity of the three sub-components of working memory, in addition to self-report measures of affective state, body shape related selfesteem and eating behaviour. The data replicated previous findings of poorer planning times on the two most difficult problems on the Tower of London task (central executive) amongst aesthetically motivated dieters, but not health motivated dieters. The data for the letter string recall task (phonological loop) were ambiguous, but indicated better performance of health related dieters than the other three groups in all conditions. There were some differences in self-reported body shape self-esteem, but these were unrelated to task performance. These data indicate that motivational differences in the reasons for dieting must be considered and further elucidate the conditions under which attempted weight loss will affect psychological status. doi:10.1016/j.appet.2011.05.072
K.M. Appleton, S. Higgs / Appetite 57 (2011) 553–569
Expectations of satiation and satiety are a better predictor of self-selected portion size than liking C.G. FORDE 1,∗ , E. ALEXANDER 1 , T. THALER 1 , N. MARTIN 1 , J.M. BRUNSTROM 2 1 Nestle Research Centre, Consumer & Sensory Sciences, Vers-chez-les-Blanc, PO Box 44, CH-1000, Lausanne 26, Switzerland 2 Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, United Kingdom E-mail address: [email protected] (C.G. Forde). People tend to consume all of the food they put on their plate. To understand controls of meal size it is important to explore factors that influence portion-size selection. Liking is widely regarded as predictive of intake and a driver of meal size. However, recent evidence suggests that ‘expected satiation’ (anticipated fullness) and ‘expected satiety’ (anticipated fullness between meals) may be important determinants of the energy content of self-selected meals. In the present study we compared ratings of liking against measures of expected satiation and expected satiety as predictors of self-selected portions for 15 commonly consumed meals. Ideal portion size, expected satiety and expected satiation were obtained using a ‘method of adjustment’. Data were collected from 300 female participants in Chicago. Across meals, liking, expected satiety and expected satiation differed significantly. Importantly, liking for the meals was poorly correlated with the energy content of selfselected portion sizes (r = 0.35, p = 0.2). By contrast, self-selected portions were strongly correlated with both expected satiety and expected satiation (r = 0.98 and r = −0.90, p < 0.00, respectively) indicating that relative to liking, expected satiety was a better predictor of ideal portion size. Our results confirm previous observations that meal size is poorly predicted by liking and that expectations around satiation and satiety play a role in portionsize selection. For the first time, we show that these relationships are preserved even in a range of everyday foods that share many similar characteristics (savoury lunches). doi:10.1016/j.appet.2011.05.070 Manipulating expectations about the calorie content of a breakfast influences acquired liking N.J. GOULD 1,∗ , E.H. ZANDSTRA 2 , M.R. YEOMANS 1 1 University of Sussex, Falmer, Brighton BN1 9QH, UK 2 Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3130 AC Vlaardingen, The Netherlands E-mail address: [email protected] (N.J. Gould). Hedonic and sensory expectations influence liking and sensory perceptions of a food, and can be manipulated through a variety of sources of information, e.g. packaging, advertising. These expectations may be confirmed or rejected once a product has been consumed. Previous research has looked at the immediate effects of explicit labelling on appetite, but with varied results. One theory for how liking is acquired is through associations between flavours and nutrients. To date no study has examined how explicit information about nutrient content interacts with actual experienced effects of consumption to alter learning. The present study was the first attempt to look at this interaction. Groups of 10 women were assigned to 6 conditions, based on the combination of actual energy content (164 kcal vs 330 kcal) and label (no label, congruent, incongruent) of a yoghurt based breakfast, over 4 sessions. It was predicted that repeated consumption of the high energy yoghurt would result in acquired liking, and that this would be enhanced by the congruent labelling. In the absence of labelling, liking increased for the high but not low energy version, as expected. However, contrary to the prediction, if the expectation of consuming a high energy yoghurt was met, (congruent labelling), this actually blocked acquired liking, whereas liking increased for a high energy breakfast labelled as low energy. In contrast, repeated consumption of a low energy yoghurt labelled as high resulted
in increased liking, with a similar pattern observed with congruent labelling. These data suggest that explicit expectations about energy greatly modify the ability to acquire flavour-nutrient associations. doi:10.1016/j.appet.2011.05.071 Working memory impairments associated with aesthetic versus health motivated dieting M.W. GREEN Nutrition and Behaviour Laboratory, School of Life and Health Sciences, Aston University, Birmingham B4 7ET, UK E-mail address: [email protected]. The present study investigated the extent to which working memory impairments are characteristic only of those dieting for aesthetic reasons. It was hypothesised that those dieting for health related reasons would not demonstrate such impairments. Low restraint, non-dieters (N = 15), high restraint non-dieters (N = 15), individuals dieting for aesthetic appearance reasons (N = 16) and individuals dieting for health reasons (N = 13) attended a single test session. They completed validated measures of the capacity of the three sub-components of working memory, in addition to self-report measures of affective state, body shape related selfesteem and eating behaviour. The data replicated previous findings of poorer planning times on the two most difficult problems on the Tower of London task (central executive) amongst aesthetically motivated dieters, but not health motivated dieters. The data for the letter string recall task (phonological loop) were ambiguous, but indicated better performance of health related dieters than the other three groups in all conditions. There were some differences in self-reported body shape self-esteem, but these were unrelated to task performance. These data indicate that motivational differences in the reasons for dieting must be considered and further elucidate the conditions under which attempted weight loss will affect psychological status. doi:10.1016/j.appet.2011.05.072