Understanding decisions about portion size: The key to acceptable foods that reduce energy intake?

了解有关份量大小的决定：减少能量摄入的可接受食物的关键？

基本信息

批准号：
BB/G005443/1
负责人：
Jeffrey Brunstrom
金额：
$ 47.94万
依托单位：
University of Bristol
依托单位国家：
英国
项目类别：
Research Grant
财政年份：
2009
资助国家：
英国
起止时间：
2009 至无数据
项目状态：
已结题

来源：
https://gtr.ukri.org/projects?ref=BB%2FG005443%2F1
关键词：
Understanding decisions about portion size

项目摘要

Researchers have long been interested in the prospect of developing enjoyable foods that are filling yet low in calories. In almost all studies the critical dependent measure has been 'amount eaten' or some other assessment of feelings of hunger and fullness after a particular test food has been consumed. The logic here is that the amount eaten is normally determined by psychological and physiological effects of eating that take place during and towards the end of a meal. This project will 1) challenge this fundamental assumption and 2) show how an understanding of portion-size decisions can help us to identify palatable foods that promote lower energy intake. The first phase of this project will seek evidence that on occasions when we have control over meal size (which we suspect is very often), the most important determinant of food intake is the decision-making that underlies how much is chosen before a meal begins. In so doing, we aim to provide 1) evidence that 'traditional' methods are not best placed to develop foods that reduce energy intake, and 2) a justification for a new approach for asking questions about food characteristics and their effect on decisions about portion size. After establishing the importance of portion-size decisions, phase two will explore the basis on which decisions about portion-sizes are made. Particular emphasis will be placed on modelling the relative importance of liking for the test foods and expectations about how filling they are, focusing on how these factors combine in the mind of a consumer. In so doing, we will be able to propose particular foods that may help to reduce energy intake, and we will deliver new methods that can be used to explore many other foods in future. Finally, it is important to say that we are not proposing that physiological effects of eating play little or no role in influencing energy intake, merely that their role is secondary to portion-size decisions during individual meals. In the longer term, physiological feedback of this kind could be very important. Indeed, we suspect that portion-size decisions are, in part, learned from previous experiences of the filling effects of different foods. The final phase (phase 3) of this project will test this proposition. This research will inform our understanding of the origin of portion-size decisions. This may explain changes that can occur in the acceptability and use of low-energy 'diet foods' after they become familiar to a consumer, and it will highlight ways of 'protecting' against a decrease in acceptability over time.

长期以来，研究人员一直对开发既能饱腹又低热量的美味食品的前景感兴趣。在几乎所有的研究中，关键的依赖测量都是“吃的量”或在食用特定的测试食物后对饥饿感和饱腹感的一些其他评估。这里的逻辑是，吃的量通常是由进餐期间和快结束时发生的进食的心理和生理影响决定的。该项目将 1) 挑战这一基本假设，2) 展示对份量决策的理解如何帮助我们识别可口的食物，从而降低能量摄入。该项目的第一阶段将寻求证据，证明当我们能够控制膳食量时（我们怀疑这种情况经常发生），食物摄入量最重要的决定因素是在膳食开始前选择多少食物的决策。在此过程中，我们的目标是提供 1) 证据，证明“传统”方法并不适合开发减少能量摄入的食品，2) 为提出有关食品特性及其对份量决策影响的问题的新方法提供理由尺寸。在确定份量决策的重要性后，第二阶段将探讨做出份量决策的基础。将特别强调对测试食品的喜好和对它们的饱腹感的期望的相对重要性进行建模，重点关注这些因素如何在消费者的心中结合起来。通过这样做，我们将能够提出可能有助于减少能量摄入的特定食物，并且我们将提供可用于将来探索许多其他食物的新方法。最后，重要的是要说的是，我们并不是说饮食的生理效应在影响能量摄入方面几乎没有作用或没有作用，只是它们的作用次要于个人进餐时的份量决定。从长远来看，这种生理反馈可能非常重要。事实上，我们怀疑份量的决定在一定程度上是从以前不同食物的饱腹效果的经验中学到的。该项目的最后阶段（第三阶段）将测试这一提议。这项研究将帮助我们理解份量决定的起源。这可以解释低能量“减肥食品”在消费者熟悉后其可接受性和使用情况可能发生的变化，并且将突出“防止”可接受性随着时间的推移而下降的方法。

项目成果

期刊论文数量（10）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

Effects of perceived volume on 'expected satiation' and self-selected meal size

感知量对“预期饱腹感”和自我选择膳食量的影响

DOI：
10.1016/j.appet.2009.04.032
发表时间：
2009
期刊：
Appetite
影响因子：
5.4
作者：
Brunstrom J
通讯作者：
Brunstrom J

Episodic memory and appetite regulation in humans.

DOI：
10.1371/journal.pone.0050707
发表时间：
2012
期刊：
PloS one
影响因子：
3.7
作者：
Brunstrom JM;Burn JF;Sell NR;Collingwood JM;Rogers PJ;Wilkinson LL;Hinton EC;Maynard OM;Ferriday D
通讯作者：
Ferriday D

'Expected satiety' changes hunger and fullness in the inter-meal interval