At first sight: how do restrained eaters evaluate high-fat palatable foods?
Two experiments tested the hypothesis that restrained eaters display a greater liking for high-fat palatable foods, than do unrestrained eaters. This hypothesis was tested in the affective priming paradigm [Fazio, R. H., Sanbonmatsu, D. M., Powell, M. C., & Kardes, F. R. (1986). On the automatic...
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| creator | Roefs, A. Herman, C.P. MacLeod, C.M. Smulders, F.T.Y. Jansen, A. |
| description | Two experiments tested the hypothesis that restrained eaters display a greater liking for high-fat palatable foods, than do unrestrained eaters. This hypothesis was tested in the affective priming paradigm
[Fazio, R. H., Sanbonmatsu, D. M., Powell, M. C., & Kardes, F. R. (1986). On the automatic activation of attitudes.
Journal of Personality and Social Psychology,
50, 229–238]
and in the extrinsic affective Simon task
[De Houwer, J. (2003a). The extrinsic affective Simon task.
Experimental Psychology,
50, 77–85]
. Both paradigms were successful in uncovering food likes and dislikes, and both showed that participants were able to evaluate the palatability of foods relatively automatically. However, contrary to the hypothesis, food likes were not substantially affected by fat content, nor were they affected by restraint-status. Restrained and unrestrained eaters may like high-fat palatable foods to the same extent, but may differ in their craving for these foods. |
| doi_str_mv | 10.1016/j.appet.2004.08.001 |
| format | Article |
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[Fazio, R. H., Sanbonmatsu, D. M., Powell, M. C., & Kardes, F. R. (1986). On the automatic activation of attitudes.
Journal of Personality and Social Psychology,
50, 229–238]
and in the extrinsic affective Simon task
[De Houwer, J. (2003a). The extrinsic affective Simon task.
Experimental Psychology,
50, 77–85]
. Both paradigms were successful in uncovering food likes and dislikes, and both showed that participants were able to evaluate the palatability of foods relatively automatically. However, contrary to the hypothesis, food likes were not substantially affected by fat content, nor were they affected by restraint-status. Restrained and unrestrained eaters may like high-fat palatable foods to the same extent, but may differ in their craving for these foods.</description><identifier>ISSN: 0195-6663</identifier><identifier>EISSN: 1095-8304</identifier><identifier>DOI: 10.1016/j.appet.2004.08.001</identifier><identifier>PMID: 15604037</identifier><identifier>CODEN: APPTD4</identifier><language>eng</language><publisher>Amsterdam: Elsevier Ltd</publisher><subject>Adult ; Affective priming paradigm ; Analysis of Variance ; Appetite - physiology ; attitudes and opinions ; Biological and medical sciences ; Body Mass Index ; Cues ; Dietary Fats - administration & dosage ; Eating - physiology ; Eating - psychology ; eating habits ; Extrinsic affective Simon task ; fat intake ; Feeding Behavior - psychology ; Feeding. Feeding behavior ; Female ; food acceptability ; food choices ; Food likes ; Fundamental and applied biological sciences. Psychology ; human nutrition ; Humans ; Indirect measures ; lipid content ; measurement ; Medical sciences ; Metabolic diseases ; Obesity ; palatability ; Psychology. Psychoanalysis. Psychiatry ; Psychology. Psychophysiology ; research methods ; Restrained eaters ; sensation ; Students - psychology ; Taste - physiology ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>Appetite, 2005-02, Vol.44 (1), p.103-114</ispartof><rights>2004 Elsevier Ltd</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c456t-bb96966bde2954e8d9473c9f63185551cf95cc995e3eb10cdf6826add1904e833</citedby><cites>FETCH-LOGICAL-c456t-bb96966bde2954e8d9473c9f63185551cf95cc995e3eb10cdf6826add1904e833</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.appet.2004.08.001$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16451530$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15604037$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Roefs, A.</creatorcontrib><creatorcontrib>Herman, C.P.</creatorcontrib><creatorcontrib>MacLeod, C.M.</creatorcontrib><creatorcontrib>Smulders, F.T.Y.</creatorcontrib><creatorcontrib>Jansen, A.</creatorcontrib><title>At first sight: how do restrained eaters evaluate high-fat palatable foods?</title><title>Appetite</title><addtitle>Appetite</addtitle><description>Two experiments tested the hypothesis that restrained eaters display a greater liking for high-fat palatable foods, than do unrestrained eaters. This hypothesis was tested in the affective priming paradigm
[Fazio, R. H., Sanbonmatsu, D. M., Powell, M. C., & Kardes, F. R. (1986). On the automatic activation of attitudes.
Journal of Personality and Social Psychology,
50, 229–238]
and in the extrinsic affective Simon task
[De Houwer, J. (2003a). The extrinsic affective Simon task.
Experimental Psychology,
50, 77–85]
. Both paradigms were successful in uncovering food likes and dislikes, and both showed that participants were able to evaluate the palatability of foods relatively automatically. However, contrary to the hypothesis, food likes were not substantially affected by fat content, nor were they affected by restraint-status. Restrained and unrestrained eaters may like high-fat palatable foods to the same extent, but may differ in their craving for these foods.</description><subject>Adult</subject><subject>Affective priming paradigm</subject><subject>Analysis of Variance</subject><subject>Appetite - physiology</subject><subject>attitudes and opinions</subject><subject>Biological and medical sciences</subject><subject>Body Mass Index</subject><subject>Cues</subject><subject>Dietary Fats - administration & dosage</subject><subject>Eating - physiology</subject><subject>Eating - psychology</subject><subject>eating habits</subject><subject>Extrinsic affective Simon task</subject><subject>fat intake</subject><subject>Feeding Behavior - psychology</subject><subject>Feeding. Feeding behavior</subject><subject>Female</subject><subject>food acceptability</subject><subject>food choices</subject><subject>Food likes</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>human nutrition</subject><subject>Humans</subject><subject>Indirect measures</subject><subject>lipid content</subject><subject>measurement</subject><subject>Medical sciences</subject><subject>Metabolic diseases</subject><subject>Obesity</subject><subject>palatability</subject><subject>Psychology. Psychoanalysis. Psychiatry</subject><subject>Psychology. Psychophysiology</subject><subject>research methods</subject><subject>Restrained eaters</subject><subject>sensation</subject><subject>Students - psychology</subject><subject>Taste - physiology</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0195-6663</issn><issn>1095-8304</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp90E1vEzEQBmALUdG08AuQwBd622Ucr71rpApVFR9VK3GAni2vPW4cbeLFdor673FIpN44zRye-dBLyFsGLQMmP65bM89Y2iVA18LQArAXZMFAiWbg0L0kC2C1l1LyU3KW8xoAuOj7V-SUCQkd8H5Bbq8K9SHlQnN4WJVPdBX_UBdpwlySCVt0FE3BlCk-mmlXW7qqsPGm0NlMpphxQupjdPnza3LizZTxzbGek_uvX35df2_ufny7ub66a2wnZGnGUUkl5ehwqUSHg1Ndz63ykrNBCMGsV8JapQRyHBlY5-WwlMY5pqByzs_JxWHvnOLvXX1Ub0K2OE1mi3GXtew5B9XvIT9Am2LOCb2eU9iY9KQZ6H2Geq3_Zaj3GWoYdM2wTr07rt-NG3TPM8fQKvhwBCZbM_lktjbkZyc7wQSH6t4fnDdRm4dUzf3PZb0AoAbJuazi8iCwxvUYMOlsA24tupDQFu1i-O-rfwF5N5js</recordid><startdate>20050201</startdate><enddate>20050201</enddate><creator>Roefs, A.</creator><creator>Herman, C.P.</creator><creator>MacLeod, C.M.</creator><creator>Smulders, F.T.Y.</creator><creator>Jansen, A.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20050201</creationdate><title>At first sight: how do restrained eaters evaluate high-fat palatable foods?</title><author>Roefs, A. ; Herman, C.P. ; MacLeod, C.M. ; Smulders, F.T.Y. ; Jansen, A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c456t-bb96966bde2954e8d9473c9f63185551cf95cc995e3eb10cdf6826add1904e833</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Adult</topic><topic>Affective priming paradigm</topic><topic>Analysis of Variance</topic><topic>Appetite - physiology</topic><topic>attitudes and opinions</topic><topic>Biological and medical sciences</topic><topic>Body Mass Index</topic><topic>Cues</topic><topic>Dietary Fats - administration & dosage</topic><topic>Eating - physiology</topic><topic>Eating - psychology</topic><topic>eating habits</topic><topic>Extrinsic affective Simon task</topic><topic>fat intake</topic><topic>Feeding Behavior - psychology</topic><topic>Feeding. Feeding behavior</topic><topic>Female</topic><topic>food acceptability</topic><topic>food choices</topic><topic>Food likes</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>human nutrition</topic><topic>Humans</topic><topic>Indirect measures</topic><topic>lipid content</topic><topic>measurement</topic><topic>Medical sciences</topic><topic>Metabolic diseases</topic><topic>Obesity</topic><topic>palatability</topic><topic>Psychology. Psychoanalysis. Psychiatry</topic><topic>Psychology. Psychophysiology</topic><topic>research methods</topic><topic>Restrained eaters</topic><topic>sensation</topic><topic>Students - psychology</topic><topic>Taste - physiology</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Roefs, A.</creatorcontrib><creatorcontrib>Herman, C.P.</creatorcontrib><creatorcontrib>MacLeod, C.M.</creatorcontrib><creatorcontrib>Smulders, F.T.Y.</creatorcontrib><creatorcontrib>Jansen, A.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Appetite</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Roefs, A.</au><au>Herman, C.P.</au><au>MacLeod, C.M.</au><au>Smulders, F.T.Y.</au><au>Jansen, A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>At first sight: how do restrained eaters evaluate high-fat palatable foods?</atitle><jtitle>Appetite</jtitle><addtitle>Appetite</addtitle><date>2005-02-01</date><risdate>2005</risdate><volume>44</volume><issue>1</issue><spage>103</spage><epage>114</epage><pages>103-114</pages><issn>0195-6663</issn><eissn>1095-8304</eissn><coden>APPTD4</coden><abstract>Two experiments tested the hypothesis that restrained eaters display a greater liking for high-fat palatable foods, than do unrestrained eaters. This hypothesis was tested in the affective priming paradigm
[Fazio, R. H., Sanbonmatsu, D. M., Powell, M. C., & Kardes, F. R. (1986). On the automatic activation of attitudes.
Journal of Personality and Social Psychology,
50, 229–238]
and in the extrinsic affective Simon task
[De Houwer, J. (2003a). The extrinsic affective Simon task.
Experimental Psychology,
50, 77–85]
. Both paradigms were successful in uncovering food likes and dislikes, and both showed that participants were able to evaluate the palatability of foods relatively automatically. However, contrary to the hypothesis, food likes were not substantially affected by fat content, nor were they affected by restraint-status. Restrained and unrestrained eaters may like high-fat palatable foods to the same extent, but may differ in their craving for these foods.</abstract><cop>Amsterdam</cop><pub>Elsevier Ltd</pub><pmid>15604037</pmid><doi>10.1016/j.appet.2004.08.001</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Adult Affective priming paradigm Analysis of Variance Appetite - physiology attitudes and opinions Biological and medical sciences Body Mass Index Cues Dietary Fats - administration & dosage Eating - physiology Eating - psychology eating habits Extrinsic affective Simon task fat intake Feeding Behavior - psychology Feeding. Feeding behavior Female food acceptability food choices Food likes Fundamental and applied biological sciences. Psychology human nutrition Humans Indirect measures lipid content measurement Medical sciences Metabolic diseases Obesity palatability Psychology. Psychoanalysis. Psychiatry Psychology. Psychophysiology research methods Restrained eaters sensation Students - psychology Taste - physiology Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | At first sight: how do restrained eaters evaluate high-fat palatable foods? |
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