Moderate eating with pleasure and without effort: Toward understanding the underlying psychological mechanisms

Dijker, Anton J. M.

doi:10.1177/2055102919889883

Cited by 12 publications

(14 citation statements)

References 134 publications

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“…The moderate way to eat implies perception as a care-based approach towards other people and food (affiliation) and motivation in terms of cooking skills (achievement). The presence of these concepts can result in moderate eating without self-control and without abandoning the pleasure of eating (Dijker, 2019).…”

Section: Resultsmentioning

confidence: 99%

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Is there a relationship between implicit motives and eating action types: An exploratory study in Germany

Lampmann

Emberger‐Klein

Menrad

2021

Journal of Consumer Culture

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Investigating unconscious human behaviours is a complex issue, given that people have hardly access to their unconscious. Food-related behaviour is one of these behaviours in which the unconscious plays a central role. Therefore, the connection of the unconscious and food-related behaviour is difficult to comprehend. Hence, our exploratory study deals with the relationship between implicit motives as an important part of the unconscious and their relationship with food-related behaviour. For this purpose, we used the Operant Multi-Motive Test (OMT), which offers information about implicit motives of individuals. Based on 37 qualitative problem-centred interviews conducted in Bavaria, Germany, we identified seven eating action types that we combined with the results derived from the OMT. These deliver profound insights into how people eat due to their identity. The approach of this study is explorative and provides a first insight into a possible relationship between implicit motives and food-related behaviour that are presented descriptively. Our initial results show that a relationship between implicit motives and food-related behaviour can be assumed, although it cannot be directly deduced from the sole analysis of food-related behaviour. However, nutrition consultancies, food companies, policy makers and advisors may be interested in these insights related to understanding the impact of the unconscious on food-related behaviour.

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Section: Resultsmentioning

confidence: 99%

“…Compared to the other eating action type s, the motive of affiliation only plays a dominant role for The Relaxed . It is conceivable that this type implements a moderate way to eat (Dijker, 2019; Lampmann et al, n.d.). Considering the motives of achievement and affiliation, this can be explained.…”

Section: Resultsmentioning

confidence: 99%

Is there a relationship between implicit motives and eating action types: An exploratory study in Germany

Lampmann

Emberger‐Klein

Menrad

2021

Journal of Consumer Culture

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“…The food-related behaviour of The Relaxed can be interpreted as the ability to eat in moderation. Dijker [ 47 ] explains the most important components for moderate food-related behaviour, namely perception (mindful interaction with other people and food), awareness (the belief in the special nature of food) and motivation (cooking skills). Moreover, this type seems to have a presumably benevolent view of things.…”

Section: Discussionmentioning

confidence: 99%

Ways of integrating eating into everyday lives – a qualitative study in Germany

Lampmann,

Emberger-Klein,

Brückner

et al. 2024

BMC Nutr

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Background Food-related behaviour is a very complex topic. A common way to reduce complex issues to their essential content is to create a typology. In Germany, with regard to food-related behaviour, the creation of a typology has often been carried out by commercial research institutes, but also by (international) scientific institutes. The former have mostly used quantitative methods, the latter usually have a specific content focus. Within this study, we want to investigate how people integrate eating into their everyday lives while engaging with themselves and the environment, thereby living out personality development and related socialisation. Methods 37 qualitative interviews were conducted and evaluated by means of content-structuring qualitative analysis and type-forming qualitative content analysis. Interviewees were recruited via recruitment calls using different channels, such as newspapers or university e-mail lists. Participants over the age of seventeen were eligible to take part in the study. Both the individual action processes and the interpretation processes regarding food-related behaviour were taken into account. The final sample consisted of 20 male and 18 female participants with an age range from 18 to 83. Results The result were seven eating action types, namely: Eating as a way of life, The Relaxed, Eating as self-determination, Eating as a necessary Evil, The Adaptive, The Overstrained and The Controlled. Conclusions We contribute to the study of food-related behaviour with the chosen qualitative method of type-building and by looking at how people integrate eating into their everyday lives. This contributes to a broader understanding of this phenomenon and complements the findings of existing commercial and academic food-related typing-building activities. Specifically, through identifying “The Overstrained” as a novel eating action type, this study adds to the literature in the field and may be a useful baseline for future research.

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“…Dijker (46) explains the ability of a moderate eating style, which is characterized by perception, consciousness and motivation, representing elements that can all be found in this type.…”

Section: Feel Good and Comfortable With [The Meal]mentioning

confidence: 99%

Determining the Distinguishing Features of Different Eating Action Types in Germany Using a Mixed-Method Approach

2021

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Food-related behavior is a very complex topic, as it affects the most diverse areas of life. Accordingly, wide varieties of disciplines have already dealt with the topic to understand it better. The result is that there is neither a uniform nutrition knowledge nor a uniform nutrition behavior. In order to reduce the complexity of a field of study, there is the methodical means of type-building. Both commercial and academic studies have already formed nutrition types, either by means of standardized questionnaires or with a specific content focus. However, since both individual and social aspects influence food-related behavior, we investigate how people integrate eating into their everyday life against the background of (competing) individual and social demands by focusing on the individual point of view, for which a mixed methods approach is used. Based on 42 semi-structured, problem-centered interviews conducted in Germany in 2017, we built qualitative food-related types in a first step, which are analyzed in this article using a quantitative content analysis and cross-over analysis to identify the particular distinguishing feature(s) of each type and test them for significance. The results show the prominent characteristics for each type and indicate furthermore that subjectivization, self-determination, the body as an instrument of power, adaptation to the environment and being overstrained with the own behavior are particularly prominent when it comes to eating. Moreover, we clearly identified The Overstrained and The Relaxed as independent eating action types, which we could not find anywhere else. The study shows that interventions, especially for The Overstrained and The Controlled, are necessary to achieve a relaxed approach to eating in everyday life. At the same time, systematic approaches should be used to intervene in cases of overstraining or controlled behavior.

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Moderate eating with pleasure and without effort: Toward understanding the underlying psychological mechanisms

Cited by 12 publications

References 134 publications

Is there a relationship between implicit motives and eating action types: An exploratory study in Germany

Is there a relationship between implicit motives and eating action types: An exploratory study in Germany

Ways of integrating eating into everyday lives – a qualitative study in Germany

Determining the Distinguishing Features of Different Eating Action Types in Germany Using a Mixed-Method Approach

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