Recollections about food when hungry and sated

Stevenson, Richard J.; Francis, Heather; Saluja, Supreet; Wylie, Fiona Elizabeth

doi:10.1016/j.appet.2022.106289

Cited by 6 publications

(3 citation statements)

References 39 publications

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“…The second relevant finding comes from the Food recollection task, where participants reported more comments pertaining to the filling nature of the food when they were sated than when they were hungry. This effect has been obtained before when using this type of task [36]. In this prior report, we also found that measures of gastric sensation—stomach bloating, stomach emptiness and nausea (but not fullness)—were correlated with changes in reports of fillingness, between the hungry and sated state.…”

Section: Discussionsupporting

confidence: 84%

The psychological basis of reductions in food desire during satiety

et al. 2023

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Satiety—the reduced desire to eat, drink or have sex in their respective aftermath—is particularly important for feeding, where it assists energy balance. During satiety, the anticipated pleasure of eating is far less than the actual pleasure of eating. Here we examine two accounts of this effect: (i) satiety signals inhibit retrieval of pleasant food memories that form desirable images, allowing unpleasant memories into mind; (ii) feelings of fullness reflect what eating would be like now, negating the need for imagery. To test these accounts, participants undertook two tasks pre- and post-lunch: (i) judging desire for palatable foods either with or without imagery impairing manipulations; (ii) explicitly recollecting food memories. Impairing imagery reduced desire equally, when hungry and sated. Food-memory recollections became more negative/less positive when sated, with this correlating with changes in desire. These findings support the first account and suggest imagery is used when hungry and when sated to simulate eating, and that the content of these memory-based simulations changes with state. The nature of this process and its implications for satiety more generally are discussed.

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Section: Discussionsupporting

confidence: 84%

The psychological basis of reductions in food desire during satiety

et al. 2023

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“…The energy-generating and satiation power of food lead to customer satisfaction and generate positive attitudes toward the food consumed (Onwezen et al, 2012;Stevenson et al, 2022). Apart from energy-giving benefits, medicinal values are a major driver for consumers who want to be vigorous and energetic.…”

Section: Relationship Between the Benefits Of Consuming Insect-based ...mentioning

confidence: 99%

“…The energy-generating and satiation power of food lead to customer satisfaction and generate positive attitudes toward the food consumed (Onwezen et al. , 2012; Stevenson et al. , 2022).…”

Section: Literature Reviewmentioning

confidence: 99%

Exploring insect-based food consumption experiences and their consequences in a mature entomophagous community

Liu,

Kim

2024

BFJ

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PurposeTo generate the measurement instrument seven steps were implemented. A total of 819 questionnaires were collected in Yunnan Province, China, where it has long tradition of eating insects.Design/methodology/approachThis study aims to explore the influences of the multidimensional benefits of consuming insect-based food on its consequences. Food neophilia and hedonic motivation are used as moderating variables.FindingsHealth, nutritional value, taste and cultural domains effectively explained consumers’ attitudes toward insect-based food, food consumption value, satisfaction, subjective well-being, loyalty to the restaurant and community attachment. Food neophilia and hedonic motivation partially moderated the relationships between the proposed constructs.Research limitations/implicationsThis study provides a conceptual model for exploring insect-based food consumption experiences and offers a useful guideline for developing and designing marketing strategies for stakeholders in the food and restaurant industry.Originality/valueThis is one of the few studies examining the benefits of consuming insect-based food from the perspective of consumers.

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