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Title: Judging the expected satiation and satiety of commonly consumed foods : heuristics, biases and individual differences
Author: Oldham-Cooper , Rose Elizabeth
Awarding Body: University of Bristol
Current Institution: University of Bristol
Date of Award: 2013
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Expectations about a food's capacity to provide immediate fullness (expected satiation; ESa) and relief from hunger (expected satiety; ES) are important determinants of self-selected portion size and hunger and fullness after eating. These expectations appear to reflect learning about the food's post-ingestive consequences. Physical size plays a role in these expectations, but is not the sole determinant. Previous studies showed that ESa judgements become more similar to volume judgements under certain conditions. This was interpreted as a reliance on volume as a 'shortcut' to ESa. In this thesis, other conditions under which perceived volume may represent a shortcut to judgements of ESa and ES were explored, informed by the judgement and decision making literature. Four experiments explored reliance on perceived volume as a shortcut to ESa and ES in the context of 'time pressure' (Experiments 1 and 2) and spontaneous judgement latencies (Experiments 3 and 4). Judgements of ESa and ES were made quickly, and appeared to the relatively unaffected by time pressure or spontaneous judgement latencies. lmpulsivity (associated with consumption of larger port ions and higher BMT) was also assessed in Experiments 3 and 4 in relation to reliance on perceived volume in ESa judgements. In Experiment S, the relationship between impulsivity and weight gain in first-year university students was assessed. impulsivity was not associated with greater reliance on volume in ESa judgements, and was not prospectively associated with increases in waist circumference or BM!. Experiments 6 - 8 examined the impact of previous experience with specific portions of a food on ES. A non-linear relationship between ES and portion size was observed. In Experiment 9, a strategy to increase ES by presenting foods in multiple small units was explored. The findings offer insight into novel interventions that could increase ESa and ES, with the aim of reducing calorie intake.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available