The Psychology of Eating

Meule, Adrian; Vögele, Claus

doi:10.3389/fpsyg.2013.00215

Cited by 30 publications

(30 citation statements)

References 27 publications

(22 reference statements)

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“…In contrast, there was no noticeable change in the relationships between palatability and healthiness ratings ( Figure 2B), and healthiness and likelihood ratings ( Figure 2C). This finding is in agreement with several studies which show a similar change in the preference for highly-palatable foods during states of hunger or food-deprivation [11,[31][32][33]. This finding is also interesting given the substantial evidence that states of hunger alter our attentional processing toward food stimuli (see [33] for a review).…”

Section: Summary Of Findingssupporting

confidence: 91%

“…Obesity, in particular, is a strong concern for both individuals and society given its association with diminished quality of life [3], increased health-care costs [4,5] and higher incidences of psychiatric conditions [6]. The rates of obesity have risen in recent decades, likely due to a combination of increased access to cheap, energy-dense foods [2,7,8], poor eating habits [9,10], lack of exercise [2], and problems in eating-related self-regulation [11].…”

Section: Introductionmentioning

confidence: 99%

“…This distinction is also thought to explain "irrational" eating behavior, whereby individuals crave or consume foods despite the negative consequences that result from eating those items [27,28,30]. Interestingly, their evidence that that states of hunger caused by food-deprivation increase the attractiveness of and motivation to eat highly palatable foods, without changing our perceived enjoyment of them [11,[31][32][33]. These findings may explain, in part, why highly-palatable energy-dense foods are consumed at high rates throughout society despite ongoing efforts to promote healthy eating.…”

Section: Introductionmentioning

confidence: 99%

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Nutritious or Delicious?

Ayers

Ikonomou

2019

JSSR

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Unhealthy eating habits involving the consumption of highly-palatable energy-dense foods are a major contributor to weight gain its associated health conditions. Consumption of these “unhealthy” items continues to be common despite ongoing efforts for promoting healthy-eating behavior. However, relatively little is known about the factors that lead to the consumption of unhealthy foods. Prior research has shown that states of hunger influence the desire to eat without changing the perception or enjoyment of food items. The present study utilized an online-survey which asked participants to rate foods according to the items’ palatability, likelihood of being consumed, and healthiness. Demographic and bodily state information was also collected. The results of this study demonstrate that, in college students, a state of hunger biases the selection (“wanting”) of foods toward highly-palatable (“tasty”) food items. However, this finding was not observed in data gathered from a sample of older adults affiliated with a health and fitness organization. Collectively, this may suggest that age, education, or increased health-awareness can influence the preference for high-palatable foods that occurs when individuals are hungry.

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Section: Summary Of Findingssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritious or Delicious?

Ayers

Ikonomou

2019

JSSR

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“…Hence, the food we eat mirrors our morals, our life style, our civilization, our traditional values, our creativity and development. From this standpoint, it is obvious that the food we eat doesn't satisfy our physiological needs alone (Cohen & Farley, 2008), it is an important form of social communication (Marrone, 2001); (Parasecoli, 2011), it defines psychological conceptions (Meule & Voegele, 2013); (Rozin, 1996) and reflects national culture (Montanari, 2006).…”

Section: Traditional Cuisine and Food Culturementioning

confidence: 99%

Innovation Networks: A Tool for Food-Culture Preservation and Sustainability in the Era of Globalization

Baghdadi¹

2019

JSD

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The growing exposure to globalization, since 1990s, has initiated some significant alterations to the Lebanese economy, society, and culture. For the last two decades, it has been observed that international cuisines and eccentric menu items have been invading the local market and taking over ethnic and traditional cuisines, what threatens, if this trend continues, the identity of traditional cuisine and, consequently, the sustainability of local food culture. Departing from the case of Lebanon, this paper studies the impact of globalization on traditional cuisine and highlights the role of networks in sustaining local food culture. The findings of our empirical study revealed the necessity to modernize the traditional cuisine through a coordinated set of heterogeneous and professional actors who collectively take part in the process. The ability of these actors to innovate is found related to the organizational conditions of the networks to which they belong, and to the ability of these networks for innovation, what refers us to the concept of “innovation network” that we are proposing, through this study, as a solution to the dilemma of food - culture preservation and sustainability.

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“…21,22 Apabila hal ini terjadi dalam jangka waktu yang lama, maka akan mempengaruhi berat badan. 21,23,24 Berat badan yang tidak dikontrol akan mempengaruhi keadaan status gizi.…”

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Hubungan Stres, Perilaku Makan, Dan Asupan Zat Gizi Dengan Status Gizi Pada Mahasiswa Tingkat Akhir

2019

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Latar Belakang: Mahasiswa tingkat akhir dapat mengalami stres disebabkan oleh beberapa faktor, seperti mengerjakan tugas akhir, hubungan pertemanan yang tidak baik, memenuhi kewajiban orang tua, dan meningkatkan softskill agar mempermudah dalam mencari pekerjaan. Stres dapat mempengaruhi perilaku makan sehingga akhirnya mempengaruhi status gizi.Tujuan dari penelitian ini adalah untuk mengetahui hubungan stres, perilaku makan, dan asupan zat gizi dengan status gizi pada mahasiswa tingkat akhirMetode: Penelitian ini menggunakan desain cross sectional dengan metode consecutive sampling. Jumlah subjek sebanyak 46 mahasiswa Fakultas Teknik yang sedang mengerjakan skripsi. Data stres diukur menggunakan kuesioner Depression, Anxiety, and Stress Scale (DASS), data perilaku makan diukur menggunakan kuesioner Adult Eating Behaviour Questionnaire (AEBQ), data asupan energi, karbohidrat, lemak, dan protein diukur menggunakan kuesioner FFQ semi kuantitatif, dan data aktivitas fisik subjek diukur menggunakan kuesioner International Physical Activity Questionnaire (IPAQ). Data dianalisis menggunakan uji Rank Spearman.Hasil: Ditemukan 15,2% subjek memiliki status gizi kurang dan 41,3% subjek memiliki status gizi lebih. Sebanyak 43,5% subjek mengalami stres, 54,3% mengalami perubahan perilaku makan,54,3% memiliki asupan energi kurang, 50% kekurangan asupan karobohidrat, 67,4% asupan proteinnya kurang, dan 43,5% memiliki aktivitas fisik kurang. Hubungan stres, perilaku emotional under eating, perilaku emotional over eating, dan aktivitas fisik dengan status gizi secara berturut-turut adalah (p= 0,214; 0,726; 0,100 dan 0,416). Sementara hubungan asupan energi, asupan karbohidrat, dan asupan protein dengan status gizi secara berurutan adalah (p= 0,008; 0,002 dan 0,003).Simpulan: Asupan energi, karbohidrat dan protein berhubungan dengan status gizi. Stres, perilaku makan dan asupan lemak tidak berhubungan signifikan dengan status gizi.

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The Psychology of Eating

Cited by 30 publications

References 27 publications

Nutritious or Delicious?

Nutritious or Delicious?

Innovation Networks: A Tool for Food-Culture Preservation and Sustainability in the Era of Globalization

Hubungan Stres, Perilaku Makan, Dan Asupan Zat Gizi Dengan Status Gizi Pada Mahasiswa Tingkat Akhir

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