Estimating everyday portion size using a ‘method of constant stimuli’: In a student sample, portion size is predicted by gender, dietary behaviour, and hunger, but not BMI

Brunstrom, Jeffrey Michael; Rogers, Peter J.; Pothos, Emmanuel M.; Calitri, Raff; Tapper, Katy

doi:10.1016/j.appet.2008.03.005

Cited by 66 publications

(67 citation statements)

References 26 publications

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“…Thus, we hypothesize that Healthy Food Consumption (5a) will be negatively associated with perceptions of food healthiness of the average-sized food, and (5b) will be associated with greater linear sensitivity to portion size. We also explore whether state hunger predicts portion-size sensitivity for unhealthy foods, given that state hunger is associated with perceptions of food (Brogden & Almiron-Roig, 2011;Brunstrom, Rogers, Pothos, Calitri, & Tapper, 2008;Shimizu, Payne, & Wansink, 2010). To our knowledge, this is the first study to investigate simultaneously both normative and person-specific sensitivity to food healthiness as portion size varies across three types of unhealthy food via the use of numerous standardized stimuli.…”

Section: Hypothesesmentioning

confidence: 97%

Sensitivity to portion size of unhealthy foods

Rizk

Treat

2015

Food Quality and Preference

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Section: Hypothesesmentioning

confidence: 97%

Sensitivity to portion size of unhealthy foods

Rizk

Treat

2015

Food Quality and Preference

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“…However, the prospect that cue exposure promotes the initiation of a meal and not its size is consistent with the observation that everyday portion sizes are not predicted by BMI. 47 Given the overweight/lean differences that were observed in the effects of cueing on desire to eat and salivation, it is perhaps surprising that these were not reflected in measures of rated hunger. In this regard it may be relevant that we tested hungry participants.…”

Section: Discussionmentioning

confidence: 99%

‘I just can’t help myself’: effects of food-cue exposure in overweight and lean individuals

2010

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Objective: Even brief exposure to the sight and smell of food has been shown to increase reported appetite, initiate 'cephalic phase responses,' and increase planned and actual consumption. This experiment tested the hypothesis that overweight individuals are especially sensitive to these established effects of food-cue exposure. Design: Overweight (n ¼ 52) and normal-weight (n ¼ 52) participants were exposed to the sight and smell of a 'cued' food (pizza) for 60 s. Before and after this period, we assessed salivation, prospective (planned) portion size, and desire to eat pizza and other 'non-cued' foods. Participants were then offered ad libitum access to pizza. Results: Consistent with previous studies, food-cue exposure increased rated hunger and desire to eat, increased prospective portion size of all savory foods, and increased salivation. In overweight individuals, cue exposure (i) elicited a significantly greater salivary response and, (ii) evoked a significantly greater increase in desire to eat both the cued food and another non-cued food. Conclusion: After cue exposure, overweight individuals experience a greater motivation to consume food but do not desire or consume greater amounts of food. These findings are consistent with evidence that snacking and meal variability predict weight gain and they expose 'cue reactiveness' as a potential predisposing factor for overweight.

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“…Approximately a fifth of consumers eat what is on their plate until they feel full (73) . Hunger has been typically shown to cause an increase in PS (73,152) . However, PS estimates of a range of foods and beverages were reported to be significantly smaller under hungry compared with full conditions (51) .…”

Section: Consumer Understandingmentioning

confidence: 99%

Serving size guidance for consumers: is it effective?

et al. 2012

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Larger portion sizes (PS) may be inciting over-eating and contributing to obesity rates. Currently, there is a paucity of data on the effectiveness of serving size (SS) guidance. The aims of the present review are to evaluate SS guidance; the understanding, usability and acceptability of such guidance, its impact on consumers and potential barriers to its uptake. A sample of worldwide SS guidance schemes (n 87) were identified using targeted and untargeted searches, overall these were found to communicate various inconsistent and often conflicting messages about PS selection. The available data suggest that consumers have difficulty in understanding terms such as ‘portion size’ and ‘serving size’, as these tend to be used interchangeably. In addition, discrepancies between recommended SS and those present on food labels add to the confusion. Consumers generally understand and visualise SS best when expressed in terms of household measures rather than actual weights. Only a limited number of studies have examined the direct impact of SS guidance on consumer behaviour with equivocal results. Although consumers recognise that guidance on selecting SS would be helpful, they are often unwilling to act on such guidance. The challenge of achieving consumer adherence to SS guidance is formidable due to several barriers including chronic exposure to larger PS, distorted consumption norms and perceptions, the habit of ‘cleaning one's plate’ and language barriers for ethnic minorities. In conclusion, the impact of SS guidance on consumers merits further investigation to ensure that future guidance resonates with consumers by being more understandable, usable and acceptable.

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Estimating everyday portion size using a ‘method of constant stimuli’: In a student sample, portion size is predicted by gender, dietary behaviour, and hunger, but not BMI

Cited by 66 publications

References 26 publications

Sensitivity to portion size of unhealthy foods

Sensitivity to portion size of unhealthy foods

‘I just can’t help myself’: effects of food-cue exposure in overweight and lean individuals

Serving size guidance for consumers: is it effective?

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