A novel tool to predict food intake: The Visual Meal Creator

Holliday, Adrian; Batey, Chris; Eves, Frank F.; Blannin, Andrew K.

doi:10.1016/j.appet.2014.04.001

Cited by 11 publications

(10 citation statements)

References 19 publications

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“…Moreover, for the majority of people, buffet‐style presentation and a laboratory setting are not customary eating and may influence food intake . These external cues have been shown to override physiological determinants of hunger . Some of the foods in our buffet meal were also highly palatable (rich in sugar, salt, and fat).…”

Section: Discussionmentioning

confidence: 99%

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Hunger and satiety responses to high‐fat meals of varying fatty acid composition in women with obesity

Stevenson

Clevenger

Cooper

2015

Obesity

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Objective: Determine subjective and physiological appetite responses and ad libitum intake to high-fat (HF) meals rich in either monounsaturated (MUFAs), polyunsaturated (PUFAs), or saturated fatty acids (SFAs) in women with obesity. Methods: In this single-blind crossover study, three HF meals (70% of energy) rich in MUFAs, PUFAs, or SFAs in 16 women with obesity were tested. At each visit, anthropometrics and a fasting blood sample were collected. Participants then consumed one of the HF meals, and postprandial blood draws and visual analog scale (VAS) measures were collected over 5 h. An ad libitum buffet lunch was provided 5 h after the HF meal. Results: Decrease in ghrelin was significantly greater for PUFA (P < 0.05) and MUFA (P < 0.01) vs. SFA while the increase in peptide YY was significantly greater for PUFA vs. both SFA and MUFA (P < 0.05). Change in glucagon-like peptide-1, VAS measurements, or total energy consumed at the buffet showed no differences between HF meals (ns). Conclusions: Fatty acid composition differentially affected physiological markers of hunger and satiety. However, it was unable to show changes in subjective appetite ratings or changes in energy intake when alterations were made to fatty acid composition from an acute HF meal.

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Section: Discussionmentioning

confidence: 99%

“…First is the VAS itself. Although the VAS is considered a common, valid measure for examining subjective appetite , there are concerns about the ability of the VAS to predict eating behavior . Second is the limitation with implementing an ad libitum buffet meal in a research setting.…”

Section: Discussionmentioning

confidence: 99%

Hunger and satiety responses to high‐fat meals of varying fatty acid composition in women with obesity

Stevenson

Clevenger

Cooper

2015

Obesity

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“…With the vast advancements of the modern world, food is developed in ways that are cheap for consumers but cause the food to contain high amounts of saturated fat and cholesterol (Holliday et al, 2014). However, not all fats cause obesity as evidences show that substitution of saturated fat with polyunsaturated fat improves cardiometabolic outcomes (Imamura et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Building healthy eating habits in childhood: a study of the attitudes, knowledge and dietary habits of schoolchildren in Malaysia

Hoque¹,

Kamaluddin²,

Razak³

et al. 2016

PeerJ

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BackgroundOverweight and obesity have increased rapidly in incidence to become a global issue today. Overweight and obesity problems are significantly linked to unhealthy dietary patterns, physical inactivity and misperception of body image. This study aimed to determine whether Malaysian children build healthy eating habits from childhood.MethodsA survey on eating habits was conducted among primary school students in standards 4 to 6 in the state of Selangor, Malaysia. The findings of the study were reported in the form of descriptive statistics involving frequencies and percentages. Data from 400 respondents were analyzed.ResultsOur findings showed that the students understood the definition of healthy food and the types of food that are considered healthy. Although the students knew that food such as deep-fried drumsticks and hamburgers contain a high amount of saturated fat and cholesterol, these foods were still consumed by them. There was also a high consumption of foods that are fried and contain sugar, salt and saturated fat. In choosing food, two major factors contributed to the students’ decisions: cleanliness (65.8%) and the preference of their parents (12.3%).DiscussionOur findings indicate that by implementing the Integrated School Health Program (ISHP) properly, students’ eating habits can be improved by creating a school with a healthy environment.

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“…A more developed domain of work has been dedicated to food choice for the self, such as the fake food buffet [12], computer-based simulated choices [13, 14], use of real food in laboratory settings [15], measurement of real food choice in real-world settings [16], elaborately rigged controlled restaurant settings [17–19], and choices from menus or picture arrays [20]. Certain measures of personal food choice could potentially be adapted to be child-centric and validated to assess parents’ child feeding behavior, although to date little research has been done to assess proxy feeding choices.…”

Section: Introductionmentioning

confidence: 99%

Validity of assessing child feeding with virtual reality

et al. 2018

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Assessment of parents' child feeding behavior is challenging, and there is need for additional methodological approaches. Virtual reality technology allows for the creation of behavioral measures, and its implementation overcomes several limitations of existing methods. This report evaluates the validity and usability of the Virtual Reality (VR) Buffet among a sample of 52 parents of children aged 3-7. Participants served a meal of pasta and apple juice in both a virtual setting and real-world setting (counterbalanced and separated by a distractor task). They then created another meal for their child, this time choosing from the full set of food options in the VR Buffet. Finally, participants completed a food estimation task followed by a questionnaire, which assessed their perceptions of the VR Buffet. Results revealed that the amount of virtual pasta served by parents correlated significantly with the amount of real pasta they served, r = 0.613, p < .0001, as did served amounts of virtual and real apple juice, r = 0.822, p < .0001. Furthermore, parents' perception of the calorie content of chosen foods was significantly correlated with observed calorie content (r = 0.438, p = .002), and parents agreed that they would feed the meal they created to their child (M = 4.43, SD = 0.82 on a 1-5 scale). The data presented here demonstrate that parent behavior in the VR Buffet is highly related to real-world behavior, and that the tool is well-rated by parents. Given the data presented and the potential benefits of the abundant behavioral data the VR Buffet can provide, we conclude that it is a valid and needed addition to the array of tools for assessing feeding behavior.

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A novel tool to predict food intake: The Visual Meal Creator

Abstract: 29Background: Subjective appetite is commonly measured using an abstract visual analogue scale (VAS) 30

Cited by 11 publications

References 19 publications

Hunger and satiety responses to high‐fat meals of varying fatty acid composition in women with obesity

Hunger and satiety responses to high‐fat meals of varying fatty acid composition in women with obesity

Building healthy eating habits in childhood: a study of the attitudes, knowledge and dietary habits of schoolchildren in Malaysia

Validity of assessing child feeding with virtual reality

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