"The next mouthful will be the best": influence of prevision of the pleasure on the decision of having a second helping of a just eaten food.

Autor: Vinai P; 'Studi Cognitivi' Post Graduate Cognitive Psychotherapy School Research Group, Foro Buonaparte, 57, 20121, Milan, Italy. piervinai@tin.it.; 'GNOSIS' Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy. piervinai@tin.it., Vinai L; 'GNOSIS' Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy., Vinai P; 'GNOSIS' Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy., Bruno C; 'GNOSIS' Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy., Studt S; New York City Department of Health and Mental Hygiene, New York, NY, USA., Cardetti S; 'Studi Cognitivi' Post Graduate Cognitive Psychotherapy School Research Group, Foro Buonaparte, 57, 20121, Milan, Italy.; 'GNOSIS' Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy., Masante D; Mondovì, Italy., Speciale M; 'Studi Cognitivi' Post Graduate Cognitive Psychotherapy School Research Group, Foro Buonaparte, 57, 20121, Milan, Italy.; 'GNOSIS' Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy.
Jazyk: angličtina
Zdroj: Eating and weight disorders : EWD [Eat Weight Disord] 2016 Sep; Vol. 21 (3), pp. 453-457. Date of Electronic Publication: 2015 Nov 24.
DOI: 10.1007/s40519-015-0243-7
Abstrakt: Purpose: Firstly, to see if the decision to have a second helping of food is related to the current evaluation of its palatability or to the predicted pleasure of a second helping of the same food. Secondly, to see if there is any relationship between subjects' BMI, their current or predicted evaluation of food palatability and their decision to have a second helping.
Methods: 128 guests attended a village festival with the specific purpose of eating a traditional, local soup made of beans and bacon. Subjects were asked to indicate the pleasure they felt eating the soup and the pleasure they predicted they would feel by having a second helping of the same food. Subjects were then offered a second identical portion of the above described soup.
Results: 72 subjects accepted a second helping of the soup. We discovered a significant correlation between predicted pleasure and the decision to have a second helping of the same food. There was also a significant correlation between BMI and the level of predicted pleasure of a second helping.
Conclusions: The decision to have a second helping of food was related to predicted pleasure and not to the pleasure that was experienced during the first helping.
Databáze: MEDLINE
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