Emotions and Food Consumption (Macronutrient) in a Foodservice College Setting-A Mixed Methods Study

This source preferred by Heather Hartwell and Lorraine Brown

Authors: Hartwell, H., Edwards, J.S.A. and Brown, L.

Journal: Journal of Culinary Science and Technology

DOI: 10.1080/15428052.2013.769870

This data was imported from Scopus:

Authors: Hartwell, H.J., Edwards, J.S.A. and Brown, L.

Journal: Journal of Culinary Science and Technology

Volume: 11

Issue: 2

Pages: 165-182

eISSN: 1542-8044

ISSN: 1542-8052

DOI: 10.1080/15428052.2013.769870

The aim of this research is to critically evaluate the relationship between emotions and food consumption (macronutrient) in a realistic eating environment, a college cafeteria. Subjects (n = 408) completed an emotions questionnaire before and after freely choosing, paying for, and consuming a hot main meal. Eleven narrative interviews were also undertaken. The results demonstrated a greater feeling of contentment with a high-fat, high-energy meal, whereas with a low-carbohydrate meal, participants felt unfulfilled. Emotions appear to have a noticeable effect on meals and their consumption, which is not necessarily brought out in the quantitative research alone. © 2013 Copyright Taylor & Francis Group, LLC.

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