Eaten up by boredom: consuming food to escape awareness of the bored self.
Eaten up by boredom: consuming food to escape awareness of the bored self.
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DOI：
10.3389/fpsyg.2015.00369
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发表时间：
2015
影响因子：
3.8
通讯作者：
Mulcaire JB
中科院分区：
文献类型：
--
作者：
Moynihan AB;van Tilburg WA;Igou ER;Wisman A;Donnelly AE;Mulcaire JB
研究表明，情感上的无聊标志着对现状和生活缺乏意义的评估。我们认为，状态无聊会增加进食，试图分散这种体验的注意力，特别是在客观自我意识高的人中。研究人员进行了三项研究来调查无聊对饮食的影响，这三项研究都是在日记研究中自然发生的，并在两个实验中进行了操纵。在研究1中，为期一周的日记研究表明，状态无聊积极预测热量，脂肪，碳水化合物和蛋白质的消耗。在研究2中，高（与低）无聊任务增加了吃零食的欲望，而不是吃健康的东西，特别是在那些客观自我意识高的参与者中。此外，研究3表明，在客观自我意识高的人中，高（与低）无聊增加了不太健康食物的消费和更令人兴奋的健康食物的消费。然而，这并没有延伸到令人兴奋的，健康的食物。总的来说，这些新的发现表明，无聊在预测适应不良和适应性饮食行为中的作用是需要远离无聊的经历。此外，我们的研究结果表明，更令人兴奋的，健康的食物可以替代无聊后的适应不良消费。
Research indicates that being bored affectively marks an appraised lack of meaning in the present situation and in life. We propose that state boredom increases eating in an attempt to distract from this experience, especially among people high in objective self-awareness. Three studies were conducted to investigate boredom’s effects on eating, both naturally occurring in a diary study and manipulated in two experiments. In Study 1, a week-long diary study showed that state boredom positively predicted calorie, fat, carbohydrate, and protein consumption. In Study 2, a high (vs. low) boredom task increased the desire to snack as opposed to eating something healthy, especially amongst those participants high in objective self-awareness. In addition, Study 3 demonstrated that among people high in objective self-awareness, high (vs. low) boredom increased the consumption of less healthy foods and the consumption of more exciting, healthy foods. However, this did not extend to unexciting, healthy food. Collectively, these novel findings signify the role of boredom in predicting maladaptive and adaptive eating behaviors as a function of the need to distant from the experience of boredom. Further, our results suggest that more exciting, healthy food serves as alternative to maladaptive consumption following boredom.
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DOI：
10.1016/j.jbtep.2007.09.002
发表时间：
2008-09-01
影响因子：
1.8
作者：
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通讯作者：
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影响因子：
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作者：
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