RESUMEN
This study investigated the impact of salt reduction on liking, salt taste perception, and use of table salt when consuming chicken stew in light of South Africa's new salt recommendations. In total, 432 South-African consumers (aged 35.2 ± 12.3 years) consumed a full portion of a chicken stew meal once at a central location. Four stock cube powders varying in salt content were used to prepare chicken stews: 1) no reduction - 2013 Na level; regular salt level as currently available on the South African market (24473 mg Na/100 g), 2) salt reduction smaller than 2016 level, i.e. 10%-reduced (22025 mg Na/100 g), 3) 2016 salt level, as per regulatory prescriptions (18000 mg Na/100 g), 4) 2019 salt level, as per regulatory prescriptions (13000 mg Na/100 g). Consumers were randomly allocated to consume one of the four meals. Liking, salt taste perception, and use of table salt and pepper were measured. Chicken stews prepared with reduced-salt stock powders were equally well-liked as chicken stews with the current salt level. Moreover, a gradual reduction of the salt in the chicken stews resulted in a reduced salt intake, up to an average of 19% for the total group compared to the benchmark 2013 Na level stew. However, 19% of consumers compensated by adding salt back to full compensation in some cases. More salt was added with increased reductions of salt in the meals, even to the point of full compensation. Further investigation into the impacts of nutrition communication and education about salt reduction on salt taste perception and use is needed. This research provides new consumer insights on salt use and emphasises the need for consumer-focused behaviour change approaches, in addition to reformulation of products.
Asunto(s)
Preferencias Alimentarias , Cloruro de Sodio Dietético/normas , Adolescente , Adulto , Anciano , Animales , Pollos , Conducta de Elección , Comportamiento del Consumidor , Dieta Hiposódica , Femenino , Conductas Relacionadas con la Salud , Humanos , Masculino , Persona de Mediana Edad , Aves de Corral , Distribución Aleatoria , Cloruro de Sodio Dietético/administración & dosificación , Sudáfrica , Gusto , Percepción del Gusto , Adulto JovenRESUMEN
One of the factors determining meal size is the expectation one has about satiating properties of foods. Foods eliciting low satiety expectations are often chosen in larger portions. We investigated whether satiety expectations of one food lead to a different portion size selection of other foods, using an online picture task. One hundred and twenty-six subjects (64 unrestrained, 62 restrained) participated in three conditions (within-subject). In two conditions subjects were asked to imagine they consumed soup as a first course. They were shown pictures of soups differing in terms of visual attributes, e.g. colour intensity, ingredients variety, etc. that conveyed a high or low expected satiety. In the control condition, no picture was shown. After viewing either a soup picture or no picture, subjects chose an ideal menu and portion size out of several other foods (meat, side dishes and vegetables) via an online choice task, specifically developed for this experiment. The energy (kcal) and weight (grams) selected for the main course was measured. More energy was chosen in the low satiety compared with the high satiety soup picture condition, but this effect was only significant for restrained eaters. This study shows that satiety expectations of a first course 'carry over' to the rest of the menu in people who carefully watch their diet, i.e. restrained eaters make satiety estimations for an entire menu. Our online choice task was able to capture these estimations in an implicit manner.
Asunto(s)
Ingestión de Energía , Saciedad , Adulto , Conducta de Elección , Estudios Cruzados , Femenino , Preferencias Alimentarias , Humanos , Masculino , Comidas/psicología , Persona de Mediana Edad , Tamaño de la Porción/psicología , Distribución AleatoriaRESUMEN
Creating and changing habits around dieting behaviour can be a way to help consumers to consume more healthy products and to control their weight. Previous studies suggested that implementation intentions - deliberate plans on when, where and how - increase the likelihood that consumers perform the intended behaviour (Armitage, 2004; Gollwitzer & Sheeran, 2006; Jackson et al., 2005). This study investigated the effect of forming implementation intentions on compliance to a regimen based on a range of meal-replacement food products and snacks. Participants (n = 57) were allocated to one of two groups, either: (1) an implementation-intention group, who formed deliberate plans (implementation intentions) to consume the products - these implementation intentions were formed only once at the beginning of the study -, or (2) a control group who formed no implementation intentions. Participants were then instructed to follow a daily regimen, which included the consumption of foods from a range of meal-replacement products and snacks provided gratis for four weeks. Results showed that the implementation-intention group consumed significantly more meal-replacement food products per week (p < 0.05) and decreased their BMI score more than did the control group (p < 0.05). The effect of forming the implementation intentions was apparent for 18 days. These findings indicate that forming implementation intentions may assist individuals in their compliance to a meal-replacement product regimen.
Asunto(s)
Dieta Reductora , Conducta Alimentaria , Conductas Relacionadas con la Salud , Sobrepeso/dietoterapia , Cooperación del Paciente , Pérdida de Peso , Adulto , Índice de Masa Corporal , Femenino , Objetivos , Humanos , Intención , MasculinoRESUMEN
The present study investigated (1) whether consumption of a nibble-size snack, as compared to a bar-size snack, leads to more sensory specific satiety (SSS) and a lower intake; and (2) whether attention to consumption, as compared to usual consumption, leads to more SSS and a lower intake. Subjects (N=59) tested two snack foods which differed in size, nibbles and bars, in two consumption conditions. In the attention condition, the instruction to chew the food well was given. In the control condition no such instruction was given. For each of the four SSS sessions ad libitum intake was measured and SSS scores were calculated. Mean intake of the nibbles was 12% lower than of the bars in the control condition, but not in the attention condition. Although non-significantly, attention to consumption tended to reduce intake of the bars but not of the nibbles. SSS scores were slightly higher for the bars than for the nibbles. Our results suggest that a smaller food size results in a lower intake. The data do not clearly support the idea that attention to consumption decreases intake. Hypothetically consumption of small foods and attentive consumption prolong the oral sensory stimulation, which results in a lower intake.
Asunto(s)
Ingestión de Alimentos/fisiología , Ingestión de Alimentos/psicología , Ingestión de Energía/fisiología , Saciedad/fisiología , Gusto/fisiología , Adolescente , Adulto , Atención , Estudios Cruzados , Femenino , Humanos , Masculino , Persona de Mediana EdadRESUMEN
The present study examined the effects of repeated midmorning consumption of novel-flavoured low- and high-energy yoghurt drinks on subsequent energy intake at lunch in 69 adults under actual use conditions. Subjects consumed 200 ml of low- and high-energy yoghurt drinks (67 and 273 kcal/200 ml, respectively), with 20 exposures to each drink on alternate days. Analyses focused on the development of compensation for the differences in energy content of the beverages, due to learned satiety. Results revealed incomplete energy compensation for the beverages, both at first exposure and also after 20 exposures. Relative to the no-yoghurt condition, energy intake compensation (+/-S.E.M.) averaged 39+/-36% for the low-energy yoghurt and 17+/-9% for the high-energy version, with no evidence of any change in compensation with repeated exposures. When the flavours of the yoghurt drinks were covertly switched after 20 exposures, subjects increased their energy intake after the high-energy yoghurt drink containing the flavour that was previously coupled with the low-energy yoghurt drink. Vice versa, however, when subjects switched to the low-energy yoghurt drink containing the high-energy flavour, subjects ignored the flavour cue and ate the same lunch size regardless of the energy in the yoghurt drink. We conclude that adults do not readily acquire accurate conditioned adjustments for the energy content in food after repeated experience with the food in free-living natural-eating conditions.
Asunto(s)
Señales (Psicología) , Ingestión de Alimentos/fisiología , Aprendizaje/fisiología , Gusto/fisiología , Adolescente , Adulto , Anciano , Condicionamiento Psicológico/fisiología , Metabolismo Energético/fisiología , Femenino , Humanos , Masculino , Persona de Mediana Edad , YogurRESUMEN
The Health and Taste Attitude Scales (HTAS) developed by Roininen, Lähteenmäki and Tuorila in 1999 measure the importance of health and taste aspects of foods in the food choice process. These multi-item scales consist of sets of statements, ranging from "strongly disagree" to "strongly agree", which further divide into three Health (General health interest, Light product interest and Natural product interest) and three Taste (Craving for sweet foods, Using food as a reward and Pleasure) sub-scales. Finnish (N=467), Dutch (N=477), and British (N=361) respondents completed a questionnaire which contained four components: the HTAS, a separate "paper and pencil task" of choosing a food for a snack; pleasantness, healthiness and frequency of consumption of eight foods; and the Restraint Eating Scale of the Dutch Eating Behaviour Questionnaire (DEBQ). The latter three components were included in order to validate various aspects of the HTAS. The factor structure of HTAS was found to be equal in all three countries. However, there were some minor differences in factor loadings among countries, e.g. the Natural product interest and Pleasure sub-scale items had lower factor loadings in the UK than in Finland and The Netherlands. Finnish respondents had the most positive attitude towards light products. Dutch and British respondents scored higher on all Taste sub-scales than their Finnish counterparts. Respondents' health-related attitudes were good predictors of their "healthy food choices" in the snack task and self-reported consumption. Two of the Taste sub-scales (Craving for sweet foods and Using food as a reward) predicted well respondents' self-reported consumption of, for example, full-fat chocolate bars. All the Health and two of the Taste sub-scales proved to be useful tools for characterizing consumer attitudes within and between countries.
Asunto(s)
Actitud Frente a la Salud , Conducta Alimentaria/psicología , Preferencias Alimentarias/psicología , Adolescente , Adulto , Anciano , Análisis de Varianza , Comportamiento del Consumidor , Comparación Transcultural , Encuestas sobre Dietas , Inglaterra , Femenino , Finlandia , Alimentos , Promoción de la Salud , Humanos , Masculino , Persona de Mediana Edad , Países Bajos , Autorrevelación , Factores Sexuales , Encuestas y Cuestionarios , GustoRESUMEN
The present study was designed to investigate the effect of variety on long-term product acceptance and consumption in a home-use situation. Subjects (N= 105) consumed a meat sauce once a week at dinner at home for a period of 10 weeks. Three variety groups were designed. The monotony group (N= 45) consistently received the same flavour of meat sauce across all 10 weeks; the imposed variation group (N= 30) received one from three different flavours of the meat sauce in random order, and the free choice (N= 30) in variation group was allowed to choose among three flavours of the meat sauce. Results showed a substantial increase in boredom and decline in acceptance ratings after repeated consumption. As hypothesized, this effect was the largest for the monotony group and was least pronounced in the free-choice group, with the imposed variation group in between. Consumption data were in line with these acceptance ratings; the monotony group consumed less of the food than the free-choice group over that time. In conclusion, repeated consumption of a food product only once a week at home resulted in a remarkable increase of boredom over time. The boredom effect was the largest for subjects who consistently received the same food, and was least pronounced for subjects who were allowed to choose among three different flavours of the food.
Asunto(s)
Comportamiento del Consumidor , Preferencias Alimentarias , Adulto , Femenino , Alimentos , Preferencias Alimentarias/psicología , Humanos , Masculino , Gusto , Factores de TiempoRESUMEN
This study concerns the effects of pleasantness on ad libitum food intake, liking and appetite over 5 successive days. Pleasantness was manipulated by varying the salt level in bread. Thirty-five students consumed ad libitum sandwiches for lunch, made with bread individually perceived as low, medium or high in pleasantness, in a balanced cross-over design. Pleasantness and desire-to-eat the sandwich were rated at first bite, after the consumption of each sandwich and at the end of the lunch. Fullness was rated just before and at several intervals after lunch. On the first day, the students ate less of the least pleasant bread than of the medium and most pleasant bread. On the fifth day, however, consumption of all breads was similar. For the least pleasant bread, energy intake at lunch, desire-to-eat and fullness, all increased over days, whereas these variables remained constant for the medium and most pleasant bread. Mean pleasantness ratings for all breads remained unaltered across the days. We conclude that, with repeated exposure, the desire-to-eat, fullness and intake of a less preferred food can increase over time. Thus, the relationship between pleasantness and food intake changes over this period.
Asunto(s)
Apetito , Ingestión de Alimentos , Gusto/fisiología , Adulto , Apetito/fisiología , Pan/normas , Estudios Cruzados , Dieta , Ingestión de Energía/fisiología , Femenino , Humanos , Masculino , Países Bajos , Saciedad/fisiología , Cloruro de Sodio Dietético/administración & dosificación , Estudiantes , Factores de TiempoRESUMEN
OBJECTIVE: The present study investigated the effects of consuming preloads with different macronutrient and energy contents on subsequent intake and subjective feelings of hunger and satiety in children, young adults and the elderly. SUBJECTS: 30 Children (4-6 y), 33 young adults (18-26 y) and 24 elderly (61-86 y). DESIGN: A 'preload test meal' design was applied. Subjects were given four different strawberry yoghurt preloads that varied in energy and macronutrient content, or no yoghurt. Children, young adults and elderly consumed 200, 340 and 300 g of the preload, respectively. One yoghurt was low-fat, low-carbohydrate and low in energy (the control; 0.7 MJ/500 g serving), one yoghurt was high-fat and medium in energy (71% of energy (en%) of fat; 2 MJ/500 g serving), one yoghurt was high-carbohydrate and medium in energy (87 en% of carbohydrate; 2 MJ/500 g serving) and the fourth yoghurt was high-fat and high-carbohydrate and high in energy (42 en% of fat and 53 en% of carbohydrate; 3 MJ/500 g serving). Ninety minutes after preload consumption, subjects had an attractive ad libitum lunch-buffet. Energy intake at lunch and subjective feelings of hunger and satiety were analysed. RESULTS: The ability to compensate at lunch did not differ among the three age groups. Compared to the no-preload condition, all children, young adults and elderly ate significantly less after the high-fat and high-carbohydrate yoghurt. The energy compensation observed in the children ranged between -21% and 34%, in the young adults between 15% and 44% and in the elderly between 17% and 23%. Hunger responses were clearly different between young adults and the elderly. Compared to the no-preload condition, the young adults showed larger differences in their appetite ratings than the elderly, indicating that the elderly were less sensitive to the energy content of the preload than the young adults. CONCLUSION: We conclude that the ability to regulate the food intake within a preload 90 min test meal paradigm did not differ among children, young adults and the elderly. SPONSORSHIP: This study was funded by the European Commission as part of project FAIR-CT95-0574.
Asunto(s)
Ingestión de Alimentos , Alimentos , Hambre , Saciedad , Adolescente , Adulto , Anciano , Anciano de 80 o más Años , Niño , Preescolar , Carbohidratos de la Dieta/administración & dosificación , Grasas de la Dieta/administración & dosificación , Ingestión de Energía , Humanos , Persona de Mediana Edad , Factores de Tiempo , YogurRESUMEN
In the present study we investigated the perceived sweetness intensity and pleasantness of sucrose in water, and sucrose in orange lemonade, in 30 children (9-10 years), 30 adolescents (14-16 years), and 30 adults (20-25 years) by means of direct (five-point category scales) and by means of indirect scaling (rank ordering) methods. Concentrations for determination of perceived sweetness intensity and pleasantness were 1, 4.8, 6.9, 14.4, 20.8, and 30.0 g sucrose/100 mL solute (0.03, 0.14, 0.20, 0.29, 0.42, 0.61, and 0.88 mol/L). Concentrations used to test discriminatory ability were 7.6, 8.7, 10.0, 11.5, and 13.2 g sucrose/100 mL solute (0.22, 0.25, 0.29, 0.34, and 0.39 mol/L). The results of the direct and indirect scaling methods concurred with each other. Children had a lower slope of the psychophysical function of the perceived sweetness intensity of sucrose, and were less well able to discriminate between the different sucrose concentrations than the adolescents, and the adolescents showed a lower sensitivity towards sucrose than the adults. Children had higher optimal preferred sucrose concentrations than the adolescents, and the adolescents had higher optimal preferred sucrose concentrations than adults. The age effects were similar for sucrose in water and sucrose in lemonade.