Satisfaction, satiation and food behaviour

Møller, Per

doi:10.1016/j.cofs.2015.02.008

Cited by 20 publications

(29 citation statements)

References 52 publications

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“…Food-level strategies for the reduction of portion size include: reduced portion sizes of restaurant and manufactured meals and snacks; reduced pack and container size; packaging with portion size (calibration) markings 3 ; portion size information on food packaging 17,96 ; and modified serving and eating utensils 3,40,41 . In addition, emerging research in sensory science and related disciplines suggest that palatability and meal satisfaction might also play an important role in portion control 42,97 (see Tables 1, 2 and supplementary Table S1).…”

Section: Food Level Strategiesmentioning

confidence: 99%

“…Recently the role of sensory attributes and, in particular, their contribution to food palatability and food satisfaction, has been proposed as an important determinant of food intake and satiety 42,97,155,156 . This view stems from research suggesting that food enjoyment directly impacts appetite and cravings, which in turn can impact portion selection, food intake and body weight 157 , and may motivate other health behaviours 59,158 .…”

Section: Palatability Food Satisfaction and Expected Satietymentioning

confidence: 99%

“…This view stems from research suggesting that food enjoyment directly impacts appetite and cravings, which in turn can impact portion selection, food intake and body weight 157 , and may motivate other health behaviours 59,158 . Recent studies also suggest that food satisfaction (defined as a generalized appreciation of food beyond just taste) 159 plays an important role in governing food intake 97 , to the extent that vividly imagining the sensory experience of preferred foods leads to the selection of smaller portions 59 . Indeed several studies have shown that enhancing the sensory properties of equally liked isoenergetic drinks and small portions of breakfast foods leads to increased satiety and reduced energy intakes 57,155,160 .…”

Section: Palatability Food Satisfaction and Expected Satietymentioning

confidence: 99%

See 2 more Smart Citations

A review of evidence supporting current strategies, challenges, and opportunities to reduce portion sizes

et al. 2019

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Although there is considerable evidence for the portion-size effect and its potential impact on health, much of this has not been successfully applied to help consumers reduce portion sizes. The objective of this review is to provide an update on the strength of evidence supporting strategies with potential to reduce portion sizes across individuals and eating contexts. Three levels of action are considered: food-level strategies (targeting commercial snack and meal portion sizes, packaging, food labels, tableware, and food sensory properties), individual-level strategies (targeting eating rate and bite size, portion norms, plate-cleaning tendencies, and cognitive processes), and population approaches (targeting the physical, social, and economic environment and health policy). Food- and individual-level strategies are associated with small to moderate effects; however, in isolation, none seem to have sufficient impact on food intake to reverse the portion-size effect and its consequences. Wider changes to the portion-size environment will be necessary to support individual- and food-level strategies leading to portion control.

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Section: Food Level Strategiesmentioning

confidence: 99%

Section: Palatability Food Satisfaction and Expected Satietymentioning

confidence: 99%

Section: Palatability Food Satisfaction and Expected Satietymentioning

confidence: 99%

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A review of evidence supporting current strategies, challenges, and opportunities to reduce portion sizes

et al. 2019

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“…Here, homeostatic processes such as hunger and satiety sensations drive eating behavior, reflecting a need or motivation to eat or not to eat [15,16]. Non-homeostatic processes also influence food choices, for instance eating/choosing food for pleasure or because of desires in order to achieve a hedonic reward [17][18][19]. Exploring subjective appetite and diverse subjective sensations and their relationship to choice can provide essential insights into intake behaviors [20,21].…”

Section: Introductionmentioning

confidence: 99%

“…"Interoception" is defined as our perception of internal bodily signals, e.g., hunger, pain, heat, satiety, muscular and visceral sensations [23][24][25][26]. It is furthermore suggested that interoception is the basis for subjective feelings, sensations and self-awareness, representing a subjective evaluation of "how I feel" [18,23]. With reference to this, the study of subjective sensations might contribute important knowledge to the complex area of understanding the diversity in determinants of food choices.…”

Section: Introductionmentioning

confidence: 99%

Subjective Sensations related to Food as Determinants of Snack Choice

Duerlund

Andersen

Alexi

et al. 2020

Foods

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Comprehending the complexity and determinants of food choices can help understand facets of the growing obesity epidemic. Focusing on consumers’ subjective sensations as determinants of food choices can provide essential insights into eating behaviors. We explored subjective sensations linked to appetite, desire, wellbeing and energy. This study aims to 1) quantify subjective temporal sensations, and 2) study the effects of these sensations on snack choice. Two-hundred and fifty-three participants (mean age 20.5) evaluated subjective sensations using a visual analogue scale. The choice of one of six snacks was offered to the participants; choices were recorded as implicit choice measures. The results demonstrated that especially sensory specific desire sensations (Salty, Fatty, Sweet desire) affected, either positively or negatively, snack choice. Furthermore, wellbeing sensations (Overall, Mental, Physical wellbeing) also showed significant effects for snack choice. Health-conscious females chose healthy snacks, and males chose unhealthy snacks. Importantly, this research indicates the relevance of subjective sensations in consumer studies that focus on diverse determinants of food choice. Sensory specific desires and wellbeing sensations were notably shown to be important determinants of snack choice. The contribution of different sensations to food choice is imperative, and helps us to understand aspects of snacking behavior. This could have broader implications concerning public health issues and obesity.

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Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: viscosity, importance of nutritional information and changes on sensory analysis for different age groups

et al. 2019

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The combination of products traditionally consumed with other components with the alleged classification of functional food has become a continuous reality, if not a necessity. This article investigated the supplementation of tropical fruit pulps (acerola-Malpighia emarginata, guava-Psidium guajava, passion fruit-Passiflora edulis and mandarin-Citrus reticulata), with 5-10% (m/ V) on vegetal/microbial protein sources (soy protein, beer yeast and bee pollen). Viscosity and colour analysis were carried out and differences between fruit pulp with no addition and those supplemented were verified, with a specific importance to soy protein, which increased 5-10 times pulps viscosity, while the remaining supplemented formulations, 1.5-3 times. Between the sensory factors (colour, flavour, aroma and appearance), flavour significantly influenced the acceptance of the product (p \ 0.05). The nutritional information provided to tasters, as well as to specific age groups (children, elderly and youngsters/ adults), significantly increased the product's acceptance; with values ranging between 70 and 80% in some cases, demonstrating the importance of cognitive response on those factors.

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Satisfaction, satiation and food behaviour

Cited by 20 publications

References 52 publications

A review of evidence supporting current strategies, challenges, and opportunities to reduce portion sizes

A review of evidence supporting current strategies, challenges, and opportunities to reduce portion sizes

Subjective Sensations related to Food as Determinants of Snack Choice

Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: viscosity, importance of nutritional information and changes on sensory analysis for different age groups

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