0000000000704727
AUTHOR
Agnès Marsset-baglieri
showing 5 related works from this author
Providing choice and/or variety during a meal: Impact on vegetable liking and intake
2016
Food choice is defined as providing the opportunity for an individual to select the food he or she wants to consume while food variety is defined as providing an individual with foods that differ on at least one sensory characteristic. Literature shows that providing food choice or providing food variety may increase meal enjoyment and food intake. However, these two factors have been mainly investigated separately, while they may actually co-occur in real-life settings. In fact, in many out-of-home catering situations, individuals have the possibility to choose as many dishes as they desire from among different proposals for their meal. The aim of the present study was to assess the impact…
Providing choice amongst desserts increases food intake during a meal
2015
Providing choice amongst desserts increases food intake during a meal. Benjamin Franklin Lafayette Seminar
Having a choice: does it influence pleasantness and food intake?
2014
Having a choice: does it influence pleasantness and food intake?. 6. European conference on sensory and consumer research: a sense of life
Providing choice and/or variety on vegetables: What impact on food intake?
2015
On the one hand, a choice situation gives an individual a sense of freedom, autonomy and control over the environment, which triggers higher intrinsic motivation and higher satisfaction (Deci and Ryan, 1985). Indeed, it has been demonstrated that a choice situation elicits higher food intake in a meal context (Rohlfs Domínguez et al., 2013; Parizel et al., 2015). On the other hand, providing variety has been demonstrated to enhance food intake. Rolls et al. (1981) argued that providing variety during a meal prevents the onset of specific sensory satiation which refers to the declining satisfaction generated by the monotonous consumption of a certain food. However, in an out-of-home catering…
Designing a food model to study the impact of food liking on food intake: characterization of isocaloric apple purees varying in texture
2014
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