Isocaloric meal and snack foods differentially affect eating behavior

Capaldi, Elizabeth D.; Owens, Jacqueline; Privitera, Gregory J.

doi:10.1016/j.appet.2005.10.008

Cited by 33 publications

(27 citation statements)

References 16 publications

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“…Perceiving the intake between the three main meals as meals rather than snacks has consequences over nutritional quality (Keller et al, 2014) and over the quantity consumed in the meals which follow, and may compensate for meals skipped, such as breakfast or lunch (Capaldi, Quinn, & Privitera, 2006;Wansink et al, 2010). The forenoon and afternoon meal are MIBs that are clearly underexplored, as studies about meal patterns do not usually differentiate within the meals or they take into account only the three main meals (Mesas et al, 2012), coding the rest of the eating occasions as snacking.…”

Section: Having a Forenoon Mealmentioning

confidence: 99%

Association between meal intake behaviour and abdominal obesity in Spanish adults

2015

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Section: Having a Forenoon Mealmentioning

confidence: 99%

Association between meal intake behaviour and abdominal obesity in Spanish adults

2015

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“…On the other hand, meal-replacement ‘shakes’ are drank like a beverage but marketed and consumed as a ‘meal’ rather than as a ‘drink’, and when consumed in this context have been shown to promote weight loss [32]. Indeed, experimental studies indicate that satiety-related beliefs are important for appetite control [33]–[35]. For example, participants ate more at a test meal after consuming a food perceived to be a snack compared to participants who consumed the same food but believed it to be a meal [33].…”

Section: Introductionmentioning

confidence: 99%

“…Indeed, experimental studies indicate that satiety-related beliefs are important for appetite control [33]–[35]. For example, participants ate more at a test meal after consuming a food perceived to be a snack compared to participants who consumed the same food but believed it to be a meal [33]. This may be because a meal is associated with greater satiety and so foods consumed in this context are expected to be more satiating than the same foods consumed as a snack.…”

Section: Introductionmentioning

confidence: 99%

Fluid or Fuel? The Context of Consuming a Beverage Is Important for Satiety

2014

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Energy-containing beverages have a weak effect on satiety, limited by their fluid characteristics and perhaps because they are not considered ‘food’. This study investigated whether the context of consuming a beverage can influence the satiating power of its nutrients. Eighty participants consumed a lower- (LE, 75 kcal) and higher-energy (HE, 272 kcal) version of a beverage (covertly manipulated within-groups) on two test days, in one of four beverage contexts (between-groups): thin versions of the test-drinks were consumed as a thirst-quenching drink (n = 20), a filling snack (n = 20), or without additional information (n = 20). A fourth group consumed subtly thicker versions of the beverages without additional information (n = 20). Lunch intake 60 minutes later depended on the beverage context and energy content (p = 0.030): participants who consumed the thin beverages without additional information ate a similar amount of lunch after the LE and HE versions (LE = 475 kcal, HE = 464 kcal; p = 0.690) as did those participants who believed the beverages were designed to quench-thirst (LE = 442 kcal, HE = 402 kcal; p = 0.213), despite consuming an additional 197 kcal in the HE beverage. Consuming the beverage as a filling snack led participants to consume less at lunch after the HE beverage compared to the LE version (LE = 506 kcal, HE = 437 kcal; p = 0.025). This effect was also seen when the beverages were subtly thicker, with participants in this group displaying the largest response to the beverage’s energy content, consuming less at lunch after the HE version (LE = 552 kcal, HE = 415 kcal; p<0.001). These data indicate that beliefs about the consequences of consuming a beverage can affect the impact of its nutrients on appetite regulation and provide further evidence that a beverage’s sensory characteristics can limit its satiating power.

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“…Such perceptions can influence food selection (Steptoe, Pollard, & Wardle, 1995) and energy intake (Buckland, Graham Finlayson, & Hetherington, 2013;Capaldi, Owens, & Privitera, 2006;Provencher, Polivy, & Herman, 2009). For instance, consuming preloads perceived as meals subsequent test meal intake compared to consuming preloads perceived as snacks (Capaldi et al, 2006;Pliner & Zec, 2007). Perceptions about foods can also reduce food intake.…”

Section: Introductionmentioning

confidence: 99%

Associations between nutritional properties of food and consumer perceptions related to weight management

Buckland

Dalton

Stubbs

et al. 2015

Food Quality and Preference

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Consumer perceptions of food (for example, how filling or healthy) influence eating behaviour and appetite control. Therefore approaches to understand the global nutritional attributes of foods that predict the strength of consumer perceptions are of academic and commercial interest. The current research describes the development of a flexible platform for systematically mapping the global nutritional attributes of foods (both objective and perceived) to consumer perceptions of those foods. The platform consists of a database of standardised UK food images (currently n = 300), linked to a catalogue of detailed perceptual, nutritional, sensory, cost, and psychological informationThe platform also incorporates demographic and psychometric questionnaires to examine the importance of nutritional attributes on consumer perceptions within or between relevant target groups. In the current study, the platform was applied to a sample of dieting and non-dieting British men and women (n = 887) to examine the global attributes of a subset of foods (n = 75) and their association with successful weight management (i.e. supportive of weight loss, weight loss maintenance or prevention of weight gain). Generalised linear models identified energy density, cost (£/kcal), perceived energy content and satiating capacity as the main -management food. Additionally, pleasantness, and desire not to (over) eat were uniquely associated ; pleasantness was positively associated with weight management and desire to eat was negatively associated with weight management. Therefore, global nutritional attributes of foods can predict and distinguish the extent This platform will be extended to increase the variety of foods and specificity of nutritional attributes in the database suitable for a range of commercial, academic or clinical research applications.

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Isocaloric meal and snack foods differentially affect eating behavior

Cited by 33 publications

References 16 publications

Association between meal intake behaviour and abdominal obesity in Spanish adults

Association between meal intake behaviour and abdominal obesity in Spanish adults

Fluid or Fuel? The Context of Consuming a Beverage Is Important for Satiety

Associations between nutritional properties of food and consumer perceptions related to weight management

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