Changing ‘mode of presentation’ to increase the expected satiety of large portions. Directions for future research

Oldham-Cooper, Rose E; Hardman, Charlotte A.; Brunstrom, Jeffrey M.

doi:10.1016/j.appet.2013.06.050

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…, soups) suggesting considerable sensitivity and specificity [21]. From the perspective of food-product development, assessing these beliefs can be very helpful, especially in foods that are designed to confer benefits for weight management [21, 34, 37, 47–49]. However, it is also important to remember that expected satiety is not a physical property.…”

Section: Directions For Future Researchmentioning

confidence: 99%

Expected Satiety: Application to Weight Management and Understanding Energy Selection in Humans

2015

View full text Add to dashboard Cite

Recent advances in the approaches used to quantify expectations of satiation and satiety have led to a better understanding of how humans select and consume food, and the associated links to energy intake regulation. When compared calorie for calorie some foods are expected to deliver several times more satiety than others, and multiple studies have demonstrated that people are able to discriminate between similar foods reliably and with considerable sensitivity. These findings have implications for the control of meal size and the design of foods that can be used to lower the energy density of diets. These methods and findings are discussed in terms of their implications for weight management. The current paper also highlights why expected satiety may also play an important role beyond energy selection, in moderating appetite sensations after a meal has been consumed, through memory for recent eating and the selection of foods across future meals.

show abstract