The relationship between emotions and food consumption (macronutrient) in a foodservice college setting - a preliminary study.
Many aspects of eating out have been studied, yet emotions remain an under-researched area, despite having been shown to play a significant role in food consumption. The aim of this research is to critically evaluate the relationship between emotions and food consumption (macronutrient) in a realistic eating environment, a college cafeteria. Subjects (n = 408), diners using a cafeteria, completed an emotions questionnaire before and after freely choosing, paying for and consuming a hot main meal. The results demonstrated a greater feeling of contentment with a high fat, high energy meal, whereas with a low carbohydrate meal, participants felt unfulfilled. In addition, a high protein meal also leads to a feeling of contentment. These results are rather counter-intuitive to public health nutrition policy but indicate the importance of inclusion of a protein or high carbohydrate item in any dish design in a foodservice setting.
Foodservice and Applied Nutrition Research Group, Bournemouth University, Poole, UK. hhartwell@bournemouth.ac.uk
Heather J
HJ
Hartwell
John S A
JS
Edwards
Lorraine
L
Brown
D000293:Adolescent; D000328:Adult; D004032:Diet / Q000523:psychology*; D004644:Emotions; D005260:Female; D005518:Food Preferences; D005522:Food Services; D006801:Humans; D008297:Male; D062407:Meals; D010549:Personal Satisfaction; D011795:Surveys and Questionnaires; D014495:Universities; D055815:Young Adult