The relationship between emotions and food consumption (macronutrient) in a foodservice college setting-a preliminary study

This source preferred by Lorraine Brown and Heather Hartwell

This data was imported from PubMed:

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

Journal: Int J Food Sci Nutr

Volume: 64

Issue: 3

Pages: 261-268

eISSN: 1465-3478

DOI: 10.3109/09637486.2012.734288

Many aspects of eating out have been studied, yet emotions remain an under-researched area, despite having been shown to play a significant role in food consumption. 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), diners using a cafeteria, completed an emotions questionnaire before and after freely choosing, paying for and consuming a hot main meal. The results demonstrated a greater feeling of contentment with a high fat, high energy meal, whereas with a low carbohydrate meal, participants felt unfulfilled. In addition, a high protein meal also leads to a feeling of contentment. These results are rather counter-intuitive to public health nutrition policy but indicate the importance of inclusion of a protein or high carbohydrate item in any dish design in a foodservice setting.

This data was imported from Scopus:

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

Journal: International Journal of Food Sciences and Nutrition

Volume: 64

Issue: 3

Pages: 261-268

eISSN: 1465-3478

ISSN: 0963-7486

DOI: 10.3109/09637486.2012.734288

Many aspects of eating out have been studied, yet emotions remain an under-researched area, despite having been shown to play a significant role in food consumption. 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), diners using a cafeteria, completed an emotions questionnaire before and after freely choosing, paying for and consuming a hot main meal. The results demonstrated a greater feeling of contentment with a high fat, high energy meal, whereas with a low carbohydrate meal, participants felt unfulfilled. In addition, a high protein meal also leads to a feeling of contentment. These results are rather counter-intuitive to public health nutrition policy but indicate the importance of inclusion of a protein or high carbohydrate item in any dish design in a foodservice setting. © 2012 Informa UK, Ltd.

This data was imported from Web of Science (Lite):

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

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Volume: 64

Issue: 3

Pages: 261-268

ISSN: 0963-7486

DOI: 10.3109/09637486.2012.734288

This data was imported from Europe PubMed Central:

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

Journal: International journal of food sciences and nutrition

Volume: 64

Issue: 3

Pages: 261-268

eISSN: 1465-3478

ISSN: 0963-7486

Many aspects of eating out have been studied, yet emotions remain an under-researched area, despite having been shown to play a significant role in food consumption. 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), diners using a cafeteria, completed an emotions questionnaire before and after freely choosing, paying for and consuming a hot main meal. The results demonstrated a greater feeling of contentment with a high fat, high energy meal, whereas with a low carbohydrate meal, participants felt unfulfilled. In addition, a high protein meal also leads to a feeling of contentment. These results are rather counter-intuitive to public health nutrition policy but indicate the importance of inclusion of a protein or high carbohydrate item in any dish design in a foodservice setting.

The data on this page was last updated at 05:16 on April 4, 2020.