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:
  • 金额:
    $ 47.94万
  • 依托单位:
  • 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

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令人愉悦的食物的前景感兴趣,这些食物充满了卡路里。在几乎所有研究中,关键的依赖性措施已被“食用”或其他对特定测试食品后的饥饿感和丰满感评估。这里的逻辑是,食用的数量通常取决于餐食和餐食结束时发生的饮食的心理和生理影响。该项目将1)挑战这一基本假设,2)展示对份量大小的决策的理解如何帮助我们确定可促进降低能量摄入的可口食品。该项目的第一阶段将寻求证据表明,有时我们可以控制餐大小(我们怀疑这是经常是),食物摄入的最重要的决定因素是在餐点开始之前选择了多少的决策。在这样做的过程中,我们的目标是提供1)证据表明,“传统”方法不是最适合开发减少能量摄入量的食物的最佳选择,以及2)一种提出有关食品特征及其对部分份量决策的新方法的理由。在确定了部分大小决策的重要性之后,第二阶段将探讨做出有关份量大小的决策的基础。特别重点将放在建模对测试食物的相对重要性以及对它们如何填充的期望,重点关注这些因素如何在消费者心中结合在一起。这样一来,我们将能够提出可能有助于减少能源摄入量的特定食物,并且我们将提供可用于探索许多其他食物的新方法。最后,重要的是要说,我们不是在提出饮食的生理影响在影响能量摄入量中几乎没有作用,仅仅是它们的作用是单个餐食中份量大小的决策的次要作用。从长远来看,这类生理反馈可能非常重要。的确,我们怀疑部分大小的决策部分是从以前对不同食物的填充作用的经验中学到的。该项目的最后阶段(第3阶段)将测试该命题。这项研究将使我们对部分大小决策的起源有所了解。这可能解释了消费者熟悉的低能“减肥食品”的可接受性和使用可能发生的变化,它将突出显示“保护”免受可接受性随着时间的可接受性降低的方式。

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:
  • 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:
  • 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
The role of perceived volume in 'expected satiation' and decisions about portion size
感知量在“预期饱腹感”中的作用以及有关份量大小的决定
  • DOI:
    10.1016/j.appet.2010.05.065
  • 发表时间:
    2010
  • 期刊:
  • 影响因子:
    5.4
  • 作者:
    Brunstrom J
  • 通讯作者:
    Brunstrom J
'Expected satiety' changes hunger and fullness in the inter-meal interval
  • DOI:
    10.1016/j.appet.2011.01.002
  • 发表时间:
    2011-04-01
  • 期刊:
  • 影响因子:
    5.4
  • 作者:
    Brunstrom, Jeffrey M.;Brown, Steven;Fay, Stephanie H.
  • 通讯作者:
    Fay, Stephanie H.
Expected satiety influences actual satiety
预期饱腹感影响实际饱腹感
  • DOI:
    10.1016/j.appet.2010.04.033
  • 发表时间:
    2010
  • 期刊:
  • 影响因子:
    5.4
  • 作者:
    Brunstrom J
  • 通讯作者:
    Brunstrom J
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Jeffrey Brunstrom其他文献

Using ecological momentary assessment to investigate trait- and state-based dietary restraint in everyday life
  • DOI:
    10.1016/j.appet.2023.106910
  • 发表时间:
    2023-10-01
  • 期刊:
  • 影响因子:
  • 作者:
    Rebecca Elsworth;Elanor C. Hinton;Natalia Lawrence;Julian Hamilton-Shield;Jeffrey Brunstrom
  • 通讯作者:
    Jeffrey Brunstrom

Jeffrey Brunstrom的其他文献

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{{ truncateString('Jeffrey Brunstrom', 18)}}的其他基金

BBSRC IAA University of Bristol
BBSRC IAA 布里斯托大学
  • 批准号:
    BB/X512321/1
  • 财政年份:
    2023
  • 资助金额:
    $ 47.94万
  • 项目类别:
    Research Grant
Sustainable nutrition, environment, and agriculture, without consumer knowledge (SNEAK)
在没有消费者知识的情况下实现可持续营养、环境和农业 (SNEAK)
  • 批准号:
    BB/W01775X/1
  • 财政年份:
    2022
  • 资助金额:
    $ 47.94万
  • 项目类别:
    Research Grant
Consumer Lab: Building academic-industry partnerships to ensure sustained acceptance of healthy foods
消费者实验室:建立学术与行业合作伙伴关系,确保健康食品持续被接受
  • 批准号:
    BB/X010805/1
  • 财政年份:
    2022
  • 资助金额:
    $ 47.94万
  • 项目类别:
    Research Grant
Does flavour-nutrient inconsistency compromise energy regulation in humans?
风味与营养的不一致是否会影响人类的能量调节?
  • 批准号:
    BB/I012370/1
  • 财政年份:
    2012
  • 资助金额:
    $ 47.94万
  • 项目类别:
    Research Grant
Understanding eating topography: The key to reducing energy intake in humans?
了解饮食结构:减少人类能量摄入的关键?
  • 批准号:
    BB/J005622/1
  • 财政年份:
    2012
  • 资助金额:
    $ 47.94万
  • 项目类别:
    Research Grant
Individual differences and food-cue reactivity: Predictors of BMI, portion size, and everyday dietary behaviour.
个体差异和食物提示反应性:BMI、份量和日常饮食行为的预测因素。
  • 批准号:
    ES/D000963/1
  • 财政年份:
    2006
  • 资助金额:
    $ 47.94万
  • 项目类别:
    Research Grant

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