Effect of Effort on Meal Selection and Meal Acceptability in a Student Cafeteria
Effect of Effort on Meal Selection and Meal Acceptability in a Student Cafeteria
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学生食堂膳食选择和膳食可接受性的影响
DOI：
10.1006/appe.1994.1033
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发表时间：
1994
期刊：
影响因子：
5.4
通讯作者：
Catherine Symonds
中科院分区：
文献类型：
--
作者：
H. Meiselman;D. Hedderley;Sarah L. Staddon;B. Pierson;Catherine Symonds
过去的实验室和实地研究表明，获得食物所需的努力是食物选择和消费的决定因素。两项研究调查了在正常的午餐环境中，增加获得糖果或薯片所需的努力对选择的影响。在第一项研究中，食物选择，接受和摄入量在第一周的基线和努力操纵下，在第二周。随着努力的增加，糖果的选择在第二周急剧下降。受试者从沙漠，水果和辅助食品组替代项目。在第二项研究中，在2周的基线、3周的努力期和3周的恢复期内测量食物选择和接受程度。随着努力的增加，薯片的选择急剧下降，在最后阶段只恢复了部分。受试者从淀粉食物组中替换物品。这些结果表明，获得食物所需的努力的变化可以在实际饮食情况中产生营养影响，并且可能是健康饮食策略的重要组成部分。
Past laboratory and field studies show that the effort necessary to obtain food acts as a determinant of food selection and consumption. Two studies examined the impact of increasing the effort needed to obtain candy or potato chips on selection in a normal lunch setting. In the first study, food selection, acceptance and intake were obtained during the first week baseline and under the effort manipulation during the second week. With increased effort, candy selection dropped dramatically in week 2. Subjects substituted items from the desert, fruit and accessory food groups. In the second study, food selection and acceptance were measured during a 2-week baseline, a 3-week effort period, and a 3-week recovery period. With increased effort, potato chip selection dropped dramatically and only partially recovered in the last phase. Subjects substituted items from the starch food group. These results demonstrate that changes in the effort needed to obtain food can have a nutritional impact in an actual eating situation and could be an important part of a healthy eating strategy.