Proximity of snacks to beverages increases food consumption in the workplace: A field study

Wanting More, Seeing Less: Hunger Reduces Calorie Evaluations

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph182312270 ◽

2021 ◽

Vol 18 (23) ◽

pp. 12270

Author(s):

Aner Tal

Keyword(s):

Field Study ◽

Food Consumption ◽

Physical State ◽

Current Work ◽

Hunger Level ◽

Baked Goods

Calorie estimates play an important role in the regulation of food consumption. Lower calorie estimates contribute to increased consumption, and consequently increase the risk of obesity. The current work presents a novel contribution demonstrating the biasing effect of hunger on calorie evaluations. Study 1 (N = 70) was a field study, where participants visiting a cafeteria estimated calories in four baked goods, with measures taken of their hunger level and their having had lunch. Study 2 was a lab study, where half of the participants (N = 65) fasted for five hours prior to the study, and then estimated calories in three baked goods. Study 1 found lower calorie estimations by hungry participants (M = 255.52, SD = 112.55) relative to lower hunger participants (M = 311.94, SD = 135.85): F(1, 67) = 6.07, p = 0.02. In study 2, the average estimated calories was lower for fasting participants (M = 253.11, SD = 126.13) than for non-fasting participants (M = 301.75, SD = 145.26). The studies demonstrate that motivations generated by physical state (hunger) alter calorie evaluations. This finding is surprising given that motivation generally leads to estimating more of a desired quantity. The study also presents a novel domain of biases in calorie estimation. This reduction in calorie estimates due to hunger may occur if calories are assessed relative to needs, or serve to allow people to justify increased food consumption. Accounting for such biases, particularly in cases of low nutrition literacy, is important in order to reduce the overeating that may be generated by calorie estimation biases.

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A Field Study of Relatively Long Chopsticks Reduce Food Consumption

CONVERTER ◽

10.17762/converter.302 ◽

2021 ◽

pp. 393-396

Author(s):

Hung Ming Lin, Hui Hsi Hung

Keyword(s):

Field Study ◽

Food Consumption ◽

Physical Characteristics ◽

Bite Size ◽

Lower Quantity ◽

The Relationship ◽

Main Factor ◽

Food Consumed

In this study, we examined the influence of chopstick length on diners’ food consumption in a Chinese box restaurant. Diners were randomly offered chopstick of two lengths (23 and 19 cm), and after they finished eating, their lunch boxes were weighed to measure the actual quantity of food consumed in a real dining environment. The results indicated that diners who used the long chopsticks consumed a lower quantity of food and had fewer mouthfuls than did those who used the short chopsticks, suggesting that long chopsticks can help control the quantityof food consumed without affecting diners’ satisfaction with the dining experience. Our findings and those of previous research prove that bite size is the main factor mediating the relationship between a utensil’s physical characteristics and people’s food consumption.

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Seminar and Field Study

Kappa Delta Pi Record ◽

10.1080/00228958.1966.10516624 ◽

1966 ◽

Vol 2 (4) ◽

pp. 146-146

Keyword(s):

Field Study

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Influence of Maternal Education on Food Consumption and Energy and Nutrient Intake in a Group of Pre-School Children from Madrid

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.73.6.439 ◽

2003 ◽

Vol 73 (6) ◽

pp. 439-445 ◽

Cited By ~ 9

Author(s):

Navia ◽

Ortega ◽

Requejo ◽

Perea ◽

López-Sobaler ◽

...

Keyword(s):

Food Consumption ◽

School Children ◽

Food Habits ◽

Nutrient Intake ◽

Maternal Education ◽

Statistical Significance ◽

Dietary Adequacy ◽

Consumption Energy ◽

Maternal Educational Level ◽

Energy And Nutrient Intake

A study was conducted on the influence of maternal education level on food consumption, energy and nutrient intake, and dietary adequacy in 110 pre-school children from Madrid, Spain. With increasing maternal education, children consumed more sugar (p < 0.05), fruit (p < 0.05), and fish (p < 0.05). Snacking was more frequent with decreasing maternal education (p < 0.05). Though statistical significance was not reached, the consumption of pre-cooked foods was greater among children of mothers educated to a higher level, a phenomenon probably related to the work situation of these women. With respect to dietary composition, no significant differences were found between groups for macronutrient, fiber and energy intakes, except for energy supplied by polyunsaturated fatty acids (PUFA), which was greater in the children of less educated women (p < 0.01). This is probably due to their greater consumption of sunflower seed oil. The diets of children belonging to well-educated mothers came closer to meeting the recommended intakes for folate, vitamin C, and iodine. It would seem that maternal educational level influences the food habits of children. Mothers with less education may require special advice in this area.

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Investigating the Unified Motive Scales

European Journal of Psychological Assessment ◽

10.1027/1015-5759/a000571 ◽

2020 ◽

pp. 1-5

Author(s):

Martin Bettschart ◽

Marcel Herrmann ◽

Benjamin M. Wolf ◽

Veronika Brandstätter

Keyword(s):

Field Study ◽

Predictive Validity ◽

Selection Process ◽

Police Department ◽

Longitudinal Field ◽

Explicit Motives ◽

Achievement Motive

Abstract. Explicit motives are well-studied in the field of personality and motivation psychology. However, the statistical overlap of different explicit motive measures is only moderate. As a consequence, the Unified Motive Scales (UMS; Schönbrodt & Gerstenberg, 2012 ) were developed to improve the measurement of explicit motives. The present longitudinal field study examined the predictive validity of the UMS achievement motive subscale. Applicants of a police department ( n = 168, Mage = 25.11, 53 females and 115 males) completed the UMS and their performance in the selection process was assessed. As expected, UMS achievement predicted success in the selection process. The findings provide first evidence for the predictive validity of UMS achievement in an applied setting.

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Employees’ Critical Thinking, Leaders’ Inspirational Motivation, and Voice Behavior

Journal of Personnel Psychology ◽

10.1027/1866-5888/a000193 ◽

2018 ◽

Vol 17 (1) ◽

pp. 33-41 ◽

Cited By ~ 4

Author(s):

Jing Jiang ◽

Ang Gao ◽

Baiyin Yang

Keyword(s):

Critical Thinking ◽

Field Study ◽

Voice Behavior ◽

Research And Practice ◽

Inspirational Motivation ◽

Positive Effect

Abstract. This study uses implicit voice theory to examine the influence of employees’ critical thinking and leaders’ inspirational motivation on employees’ voice behavior via voice efficacy. The results of a pretest of 302 employees using critical thinking questionnaires and a field study of 273 dyads of supervisors and their subordinates revealed that both employees’ critical thinking and leaders’ inspirational motivation had a positive effect on employees’ voice and that voice efficacy mediates the relationships among employees’ critical thinking, leaders’ inspirational motivation, and employees’ voice. Implications for research and practice are discussed.

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Men’s Hunger, Food Consumption, and Preferences for Female Body Types

Social Psychology ◽

10.1027/1864-9335/a000210 ◽

2014 ◽

Vol 45 (6) ◽

pp. 495-497 ◽

Cited By ~ 2

Author(s):

Nicolas Guéguen

Keyword(s):

Food Consumption ◽

Female Body ◽

The Body ◽

Slender Body ◽

Mediation Effect ◽

Point Scale ◽

Body Type ◽

Experimental Conditions

Nelson and Morrison (2005 , study 3) reported that men who feel hungry preferred heavier women. The present study replicates these results by using real photographs of women and examines the mediation effect of hunger scores. Men were solicited while entering or leaving a restaurant and asked to report their hunger on a 10-point scale. Afterwards, they were presented with three photographs of a woman in a bikini: One with a slim body type, one with a slender body type, and one with a slightly chubby body. The participants were asked to indicate their preference. Results showed that the participants entering the restaurant preferred the chubby body type more while satiated men preferred the thinner or slender body types. It was also found that the relation between experimental conditions and the choices of the body type was mediated by men’s hunger scores.

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