Emotions and Food Consumption (Macronutrient) in a Foodservice College Setting-A Mixed Methods Study
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Journal: Journal of Culinary Science and Technology
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.