Distraction, restrained eating and disinhibition: An experimental study of food intake and the impact of ‘eating on the go’

2016 ◽  
Vol 22 (1) ◽  
pp. 39-50 ◽  
Author(s):  
Jane Ogden ◽  
Eirini Oikonomou ◽  
Georgina Alemany
Keyword(s):  
Experimental Study ◽  
Food Intake ◽  
Restrained Eating ◽  
Restrained Eaters ◽  
Watching Tv ◽  
Desire To Eat ◽  
The Impact

To assess the impact of distraction on subsequent eating, 60 females consumed a cereal bar while watching TV, walking or talking, and their subsequent desire to eat and food intake were assessed. No effects were found for desire to eat. But while those higher in restrained eating consumed less overall and fewer calories after watching TV or talking, they consumed more overall and more calories (specifically five times more chocolate) if the cereal bar was eaten while walking. ‘Eating on the go’ may disinhibit restrained eaters either as a form of distraction or by offering a justification to overeat.

scholarly journals Impact of Stress on Food Intake: A Comparative Study among Boys and Girls

2019 ◽  
Vol 7 (2) ◽  
pp. 70-75
Author(s):  
V Bhavani ◽  
N Prabhavathy Devi
Keyword(s):  
Food Intake ◽  
Social Factors ◽  
Eating Habits ◽  
Interview Schedule ◽  
Eating Pattern ◽  
The Poor ◽  
Metropolitan Cities ◽  
Watching Tv ◽  
The Impact ◽  
Energy Dense Food

Background: Students from metropolitan cities were more prone to stress due to their lifestyle, curriculum, availability of gadgets and many other social factors. Earlier studies also proved that stress has an impact on food intake, either hyperphagia or hypophagia. Since students are the future pillars of nation, the present study has been carried out to know the impact of stress on the students of metropolitan city like Chennai. Aim: To study the impact of stress on food intake of the study Methods and Tools: 1000 samples (500 males and 500 females) from Chennai colleges were selected using stratified and simple random technique. A pre tested interview schedule were used to collect the information. The obtained data were subjected to statistical analysis and results were discussed Results: Majority of the students (40.7) cope stress by watching TV. About 88% male and 12% female prefers to go out and eat. 47% and 29.9% subjects respectively consume more and less food during stress. About 37.5%, consumes more food at the sight of their favorite food. When reasons for the poor eating habits were analyzed, majority of the participants (57.6%) mentioned lack of time, 23.5% reported lack of money, and 18.9% mentioned taste. Conclusion: Stress impacts on consumption of caloric dense food rather than nutrient dense food. Students must be educated not to indulge in consuming energy dense food as method to cope up stress. Parents and college authorities must take responsibilities to help students to relieve from stress and make them indulge in healthy eating pattern rather than consuming junks foods to overcome stress.

Experimental study to investigate the impact of a patented soluble plant fibre complex Omtec19® (Obesimed™) on food intake and appetite ratings in women

Appetite ◽  
2012 ◽  
Vol 58 (3) ◽  
pp. 1174
Author(s):  
J.A. Harrold ◽  
J. Johnson ◽  
K. Mather ◽  
N. Williams ◽  
G. Hughes ◽  
...  
Keyword(s):  
Experimental Study ◽  
Food Intake ◽  
Plant Fibre ◽  
The Impact

Development and evaluation of a virtual reality puzzle game to decrease food intake (Preprint)

2021 ◽  
Author(s):  
Yunxin Liu ◽  
Angelos Stamos ◽  
Siegfried Dewitte ◽  
Zeph M. C. van Berlo ◽  
Laura N. van der Laan
Keyword(s):  
Virtual Reality ◽  
Food Intake ◽  
Real Life ◽  
Reduce Food Intake ◽  
Food Cues ◽  
Food Cravings ◽  
Exposure Effect ◽  
The One ◽  
Desire To Eat ◽  
The Impact

BACKGROUND Virtual Reality (VR) has gained popularity in daily life and VR food cues seem to elicit food cravings as similar to real food cues. However, little is known about the impact of VR food cues on actual food intake. OBJECTIVE In Real-Life (RL), exposure to food cues in a situation where the desire to eat food interferes with the completion of a food-related task reduces the subsequent food intake (i.e., the pre-exposure effect). In this study, we examine on the one hand whether the pre-exposure effect could be replicated in RL and on the other hand whether this effect could be extended to VR contexts. METHODS The current research employed a 2 (Stimulus Type: Food vs. Nonfood) × 2 (Mode: VR vs. RL) between-subject design (n = 175). Participants were randomly assigned to one of the four conditions. RESULTS We found the main effect of mode on food intake with a higher food intake after both VR conditions than after RL conditions (p = .020). Also, among female participants, we found that exposure to both food cues (i.e., VR and RL) resulted in lower food intake than exposure to both nonfood cues (p = .048). In contrast, this effect was not observed among male participants (p = .336). Additionally, VR and RL cues generated similar emotional and behavioral responses (e.g., arousal and game difficulty). CONCLUSIONS We were unable to replicate the exposure effect in our complete sample. Sub-group analyses, however, showed that for women exposure to food cues (either in VR or RL) did reduce food intake, indicating that a VR pre-exposure procedure may effectively be applied exclusively for women.

Experimental study of thermohydraulic characteristics and irreversibility analysis of novel axial corrugated tube with spring tape inserts

2020 ◽  
Vol 92 (3) ◽  
pp. 30901
Author(s):  
Suvanjan Bhattacharyya ◽  
Debraj Sarkar ◽  
Ulavathi Shettar Mahabaleshwar ◽  
Manoj K. Soni ◽  
M. Mohanraj
Keyword(s):  
Heat Transfer ◽  
Experimental Study ◽  
Thermal Performance ◽  
Working Fluid ◽  
The Novel ◽  
Heat Exchanger Tube ◽  
Heat Transfer Augmentation ◽  
Corrugated Tube ◽  
The Impact ◽  
Exchanger Tube

The current study experimentally investigates the heat transfer augmentation on the novel axial corrugated heat exchanger tube in which the spring tape is introduced. Air (Pr = 0.707) is used as a working fluid. In order to augment the thermohydraulic performance, a corrugated tube with inserts is offered. The experimental study is further extended by varying the important parameters like spring ratio (y = 1.5, 2.0, 2.5) and Reynolds number (Re = 10 000–52 000). The angular pitch between the two neighboring corrugations and the angle of the corrugation is kept constant through the experiments at β = 1200 and α = 600 respectively, while two different corrugations heights (h) are analyzed. While increasing the corrugation height and decreasing the spring ratio, the impact of the swirling effect improves the thermal performance of the system. The maximum thermal performance is obtained when the corrugation height is h = 0.2 and spring ratio y = 1.5. Eventually, correlations for predicting friction factor (f) and Nusselt number (Nu) are developed.

Experimental study of heat transfer in the boundary layer of a flat plate with the impact of weak shock waves on the leading edge

2020 ◽  
Author(s):  
V. L. Kocharin ◽  
A. A. Yatskikh ◽  
D. S. Prishchepova ◽  
A. V. Panina ◽  
Yu. G. Yermolaev ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Boundary Layer ◽  
Experimental Study ◽  
Shock Waves ◽  
Flat Plate ◽  
Leading Edge ◽  
Weak Shock ◽  
The Impact
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