Affect asymmetry and comfort food consumption

Dubé, Laurette; LeBel, Jordan L.; Lu, Jianjun

doi:10.1016/j.physbeh.2005.08.023

Cited by 188 publications

(162 citation statements)

References 84 publications

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“…It is noteworthy that this effect only emerged for the sweet food items and not for the savoury food items, as sweet foods are often used for negative-affect regulation (Dube et al, 2005). Although restrained eaters' food intake in the advertent media condition (M = 39 g) was consistent with the hypothesis, we did not expect their food intake in the inadvertent media condition to be so low (M = 25grams).…”

Section: Restrained Eaters' Food Intakesupporting

confidence: 62%

“…These standardised data were used in all analyses (e.g., regressions), but for ease of interpretation, raw data were used to calculate the descriptive statistics and to construct figures. Furthermore, viewing media body ideals can have significantly different effects on sweet and savoury food intake (Monro & Huon, 2006), and participants respond differently to sweet and savoury foods when they are under stress (Dube, LeBel, & Lu, 2005). Therefore, cookie and M&M intake were combined to form a sweet intake variable, and pretzel and cracker intake were combined to form a savoury intake variable.…”

Section: Food Intakementioning

confidence: 99%

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Inspiring or dispiriting? The effect of diet commercials on snack food consumption in high school and college-aged women

Warren

Strauss

Taska

et al. 2005

Int. J. Eat. Disord.

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a b s t r a c t a r t i c l e i n f oAlthough research consistently shows that images of thin women in the media (media body ideals) affect women negatively (e.g., increased weight dissatisfaction and food intake), this effect is less clear among restrained eaters.The majority of experiments demonstrate that restrained eaters -identified with the Restraint Scale -consume more food than do other participants after viewing media body ideal images; whereas a minority of experiments suggest that such images trigger restrained eaters' dietary restraint. Weight satisfaction and mood results are just as variable. One reason for these inconsistent results might be that different methods of image exposure (e.g., slideshow vs. film) afford varying levels of attention. Therefore, we manipulated attention levels and measured participants' weight satisfaction and food intake. We based our hypotheses on the elaboration likelihood model and on restraint theory. We hypothesised that advertent (i.e., processing the images via central routes of persuasion) and inadvertent (i.e., processing the images via peripheral routes of persuasion) exposure would trigger differing degrees of weight dissatisfaction and dietary disinhibition among restrained eaters (cf. restraint theory). Participants (N = 174) were assigned to one of four conditions: advertent or inadvertent exposure to media or control images. The dependent variables were measured in a supposedly unrelated study. Although restrained eaters' weight satisfaction was not significantly affected by either media exposure condition, advertent (but not inadvertent) media exposure triggered restrained eaters' eating. These results suggest that teaching restrained eaters how to pay less attention to media body ideal images might be an effective strategy in media-literary interventions.

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Section: Restrained Eaters' Food Intakesupporting

confidence: 62%

Section: Food Intakementioning

confidence: 99%

Inspiring or dispiriting? The effect of diet commercials on snack food consumption in high school and college-aged women

Warren

Strauss

Taska

et al. 2005

Int. J. Eat. Disord.

View full text Add to dashboard Cite

show abstract

“…Food restriction can lead to hunger and feelings of deprivation or preoccupation with food, which, in turn, may trigger overconsumption [16][17][18]. Overconsumption and weight gain may lead to feelings of low self-esteem, depression and guilt [19]. To manage feelings of guilt associated with overconsumption, further attempts may be made to restrict eating [20].…”

Section: Background: Obesity-what Has Religion Got To Do With It?mentioning

confidence: 99%

Protocol of Taste and See: A Feasibility Study of a Church-Based, Healthy, Intuitive Eating Programme

et al. 2016

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Obesity treatment remains a high global priority. Evidence suggests holistic approaches, which include a religious element, are promising. Most research is from the USA, but recent evidence suggests a need within the UK population. The aim of this study is to explore the feasibility of running and evaluating a Christian-based, healthy, intuitive-eating programme, in a UK church. This is the protocol of a mixed-methods single-group feasibility study of a ten-week programme. The programme focuses on breaking the "diet and weight regain" cycle using principles from intuitive eating uniquely combined with biblical principles of love, freedom, responsibility, forgiveness, and spiritual need. We will recruit at least ten adult participants who are obese, overweight, or of a healthy weight with problematic eating behaviours. Participants can be from any faith or none. Robust measures of physical, psychological and spiritual outcomes will be used. Results are not yet available. Findings will be used to design a cluster-randomised controlled trial to test efficacy through many churches. If weight reduces by a small amount, there will be substantial benefits to public health. With a strong association between obesity and mental-ill health, a holistic intervention is particularly important. Using churches addresses religious and spiritual health, and uses existing social structures and a voluntary workforce that are sustainable and cost-effective.

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“…The core concept of culture production lies in how the cultural connotation is created, allocated, evaluated, educated and saved [20,21], and it involves three problematical aspects: the relationship between the physical and aesthetic characterization, the production process of characterization, and the additional social and economic values attached to it [22]. Food has been regarded as one form of physical characterization of culture [23].…”

Section: Food Culture and Its Productionmentioning

confidence: 99%

Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity

2014

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Food culture is a kind of non-material culture with authenticity. To achieve sustainable development of translocal heritage and food culture, we must protect its authenticity. By selecting the cases of the Dongbeiren Flavor Dumpling Restaurant and the Daozanjia Northeast Dumpling Restaurant and using the in-depth interview method, this study discusses how northeastern Cuisine in Guangzhou balances the inheritance and innovation of authenticity, how producers and customers negotiate, and how to realize sustainable development. The main conclusions are: first, there are two different paths of translocal food culture production, which are "authentic food culture production" and "differentiated food culture production". Second, what translocal enterprises produce is not objective authenticity, but constructive authenticity, or even existential authenticity. Third, compared with differentiated food culture production, authentic food culture production is helpful for the sustainable development of local food culture production. It protects the locality while transmitting and developing the local culture. Fourth, translocal food culture production is a process in which the producers and consumers continue to interact to maintain a state of equilibrium, which informs the sustainable development mechanism with a high degree of authenticity.

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Affect asymmetry and comfort food consumption

Cited by 188 publications

References 84 publications

Inspiring or dispiriting? The effect of diet commercials on snack food consumption in high school and college-aged women

Inspiring or dispiriting? The effect of diet commercials on snack food consumption in high school and college-aged women

Protocol of Taste and See: A Feasibility Study of a Church-Based, Healthy, Intuitive Eating Programme

Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity

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