Emotions and Food Consumption (Macronutrient) in a Foodservice College Setting—A Mixed Methods Study

Autor:	Heather Hartwell, John S. A. Edwards, Lorraine Brown
Rok vydání:	2013
Předmět:	Consumption (economics) Meal Food intake biology media_common.quotation_subject digestive oral and skin physiology Contentment Food consumption Cafeteria biology.organism_classification Feeling Narrative Psychology Social psychology Food Science media_common
Zdroj:	Journal of Culinary Science & Technology. 11:165-182
ISSN:	1542-8044 1542-8052
DOI:	10.1080/15428052.2013.769870
Popis:	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) completed an emotions questionnaire before and after freely choosing, paying for, and consuming a hot main meal. Eleven narrative interviews were also undertaken. The results demonstrated a greater feeling of contentment with a high-fat, high-energy meal, whereas with a low-carbohydrate meal, participants felt unfulfilled. Emotions appear to have a noticeable effect on meals and their consumption, which is not necessarily brought out in the quantitative research alone.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5f511274cfc524357233a28b804cf673 https://doi.org/10.1080/15428052.2013.769870 Zobrazit plný text záznamu