Understanding decisions about portion size: The key to acceptable foods that reduce energy intake?

了解有关份量大小的决定：减少能量摄入的可接受食物的关键？

• 批准号: BB/G005443/1
• 负责人: Jeffrey Brunstrom
• 金额: $ 47.94万
• 依托单位: University of Bristol
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2009
• 资助国家: 英国
• 起止时间: 2009 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FG005443%2F1
• 关键词: Understanding; decisions; about; portion; size

Researchers have long been interested in the prospect of developing enjoyable foods that are filling yet low in calories. In almost all studies the critical dependent measure has been 'amount eaten' or some other assessment of feelings of hunger and fullness after a particular test food has been consumed. The logic here is that the amount eaten is normally determined by psychological and physiological effects of eating that take place during and towards the end of a meal. This project will 1) challenge this fundamental assumption and 2) show how an understanding of portion-size decisions can help us to identify palatable foods that promote lower energy intake. The first phase of this project will seek evidence that on occasions when we have control over meal size (which we suspect is very often), the most important determinant of food intake is the decision-making that underlies how much is chosen before a meal begins. In so doing, we aim to provide 1) evidence that 'traditional' methods are not best placed to develop foods that reduce energy intake, and 2) a justification for a new approach for asking questions about food characteristics and their effect on decisions about portion size. After establishing the importance of portion-size decisions, phase two will explore the basis on which decisions about portion-sizes are made. Particular emphasis will be placed on modelling the relative importance of liking for the test foods and expectations about how filling they are, focusing on how these factors combine in the mind of a consumer. In so doing, we will be able to propose particular foods that may help to reduce energy intake, and we will deliver new methods that can be used to explore many other foods in future. Finally, it is important to say that we are not proposing that physiological effects of eating play little or no role in influencing energy intake, merely that their role is secondary to portion-size decisions during individual meals. In the longer term, physiological feedback of this kind could be very important. Indeed, we suspect that portion-size decisions are, in part, learned from previous experiences of the filling effects of different foods. The final phase (phase 3) of this project will test this proposition. This research will inform our understanding of the origin of portion-size decisions. This may explain changes that can occur in the acceptability and use of low-energy 'diet foods' after they become familiar to a consumer, and it will highlight ways of 'protecting' against a decrease in acceptability over time.

长期以来，研究人员一直对开发令人愉快的低热量食物的前景感兴趣。在几乎所有的研究中，关键的依赖性措施都是“吃的量”或其他一些评估饥饿感和饱腹感后，特定的测试食物已经消耗。这里的逻辑是，吃的量通常是由在用餐期间和用餐结束时发生的心理和生理影响决定的。该项目将1）挑战这一基本假设，2）展示对份量决定的理解如何帮助我们识别促进低能量摄入的美味食物。该项目的第一阶段将寻找证据，证明在我们控制膳食大小的情况下（我们怀疑这是经常发生的），食物摄入量最重要的决定因素是决策，这决定了在开始用餐之前选择多少食物。在这样做的时候，我们的目标是提供1）证据表明，“传统”的方法是不是最好的位置来开发减少能量摄入的食物，和2）一个理由，一个新的方法来询问有关食物特性及其对决定的影响有关部分大小的问题。在确定了份量决定的重要性之后，第二阶段将探讨份量决定的基础。特别强调的是，将放在模型的相对重要性，喜欢的测试食品和期望如何填补他们，重点是如何在消费者心目中的这些因素联合收割机。通过这样做，我们将能够提出可能有助于减少能量摄入的特定食物，我们将提供新的方法，可用于探索未来的许多其他食物。最后，重要的是要说，我们并不是说饮食的生理效应对能量摄入的影响很小或没有作用，只是说它们的作用是次要的，在个人膳食中的份量决定。从长远来看，这种生理反馈可能非常重要。事实上，我们怀疑份量的决定部分是从以前不同食物的填充效果的经验中学习的。该项目的最后阶段（第3阶段）将检验这一提议。这项研究将为我们了解份量决定的起源提供信息。这可以解释低能量“减肥食品”在消费者熟悉后的可接受性和使用中可能发生的变化，并且它将突出“保护”可接受性随时间推移而下降的方法。

项目成果

Effects of perceived volume on 'expected satiation' and self-selected meal size

感知量对“预期饱腹感”和自我选择膳食量的影响

• DOI: 10.1016/j.appet.2009.04.032
• 发表时间: 2009
• 期刊: Appetite
• 影响因子: 5.4
• 作者: Brunstrom J

Episodic memory and appetite regulation in humans.

• DOI: 10.1371/journal.pone.0050707
• 发表时间: 2012
• 期刊: PloS one
• 影响因子: 3.7
• 作者: Brunstrom JM;Burn JF;Sell NR;Collingwood JM;Rogers PJ;Wilkinson LL;Hinton EC;Maynard OM;Ferriday D
• 通讯作者: Ferriday D

The role of perceived volume in 'expected satiation' and decisions about portion size

感知量在“预期饱腹感”中的作用以及有关份量大小的决定

• DOI: 10.1016/j.appet.2010.05.065
• 发表时间: 2010
• 期刊: Appetite
• 影响因子: 5.4
• 作者: Brunstrom J

'Expected satiety' changes hunger and fullness in the inter-meal interval

• DOI: 10.1016/j.appet.2011.01.002
• 发表时间: 2011-04-01
• 期刊: APPETITE
• 影响因子: 5.4
• 作者: Brunstrom, Jeffrey M.;Brown, Steven;Fay, Stephanie H.
• 通讯作者: Fay, Stephanie H.

Expected satiety influences actual satiety

预期饱腹感影响实际饱腹感

• DOI: 10.1016/j.appet.2010.04.033
• 发表时间: 2010
• 期刊: Appetite
• 影响因子: 5.4
• 作者: Brunstrom J