Advertisement

Consumer Psychology and Eating Behaviour

  • B. Piqueras-FiszmanEmail author
Chapter

Abstract

In recent years there has been an emerging body of research looking into the psychological mechanisms underlying food consumption and eventually modulating energy intake. This chapter reviews the empirical evidence demonstrating how everything from the label of a food and the properties of the container, through to the variety of the components of the food affect our perception of food, the portion estimation and its consumption. I also discuss the concepts and theories that explain these mechanisms, as well as the existing measurement methods.

Keywords

Extrinsic factors Portion estimation Sensory perception Familiarity Labels Consumption Variety Expected satiety 

References

  1. Benelam, B. (2009). Satiation, satiety and their effects on eating behaviour. Nutrition Bulletin, 34, 126–173.CrossRefGoogle Scholar
  2. Blundell, J., de Graaf, C., Hulshof, T., Jebb, S., Livingstone, B., Lluch, A., et al. (2010). Appetite control: Methodological aspects of the evaluation of foods. Obesity Reviews, 11(3), 251–270.PubMedPubMedCentralCrossRefGoogle Scholar
  3. Bowen, D. J., Tomoyasu, N., Anderson, M., Carney, M., & Kristal, A. (1992). Effects of expectancies and personalized feedback on fat consumption, taste, and preference. Journal of Applied Social Psychology, 22(13), 1061–1079.CrossRefGoogle Scholar
  4. Bruno, N., Martani, M., Corsini, C., & Oleari, C. (2013). The effect of the color red on consuming food does not depend on achromatic (Michelson) contrast and extends to rubbing cream on the skin. Appetite, 71, 307–313.PubMedCrossRefGoogle Scholar
  5. Brunstrom, J. M. (2011). The control of meal size in human subjects: A role for expected satiety, expected satiation and premeal planning. Proceedings of the Nutrition Society, 70, 155–161.PubMedCrossRefGoogle Scholar
  6. Brunstrom, J. M., & Rogers, P. J. (2009). How many calories are on our plate? Expected fullness, not liking, determines meal-size selection. Obesity, 17, 1884–1890.PubMedCrossRefGoogle Scholar
  7. Brunstrom, J. M., & Shakeshaft, N. G. (2009). Measuring affective (liking) and non-affective (expected satiety) determinants of portion size and food reward. Appetite, 52, 108–114.PubMedCrossRefGoogle Scholar
  8. Brunstrom, J. M., Shakeshaft, N. G., & Alexander, E. (2010). Familiarity changes expectations about fullness. Appetite, 54, 587–590.PubMedCrossRefGoogle Scholar
  9. Brunstrom, J. M., Shakeshaft, N. G., & Scott-Samuel, N. E. (2008). Measuring ‘expected satiety’ in a range of common foods using a method of constant stimuli. Appetite, 51, 604–614.PubMedCrossRefGoogle Scholar
  10. Cavanagh, K. V., & Forestell, C. A. (2013). The effect of brand names on flavor perception and consumption in restrained and unrestrained eaters. Food Quality and Preference, 28(2), 505–509.CrossRefGoogle Scholar
  11. de Graaf, C., Stafleu, A., Staal, P., & Wijne, M. (1992). Beliefs about the satiating effect of bread with spread varying in macronutrient content. Appetite, 18, 121–128.PubMedCrossRefGoogle Scholar
  12. Genschow, O., Reutner, L., & Wänke, M. (2012). The color red reduces snack food and soft drink intake. Appetite, 58(2), 699–702.PubMedCrossRefGoogle Scholar
  13. Gibson, E. L., & Brunstrom, J. M. (2007). Learned influences on appetite, food choice, and intake: Evidence in human beings. In T. C. Kirkham & S. J. Cooper (Eds.), Appetite and body weight (pp. 271–300). Oxford: Elsevier.CrossRefGoogle Scholar
  14. Hardman, C. A., McCrickerd, K., & Brunstrom, J. M. (2011). Children’s familiarity with snack foods changes expectations about fullness. American Journal of Clinical Nutrition, 94, 1196–1201.PubMedCrossRefGoogle Scholar
  15. Higgs, S. (2002). Memory for recent eating and its influence on subsequent food intake. Appetite, 39, 159–166.PubMedCrossRefGoogle Scholar
  16. Higgs, S. (2008). Cognitive influences on food intake: The effects of manipulating memory for recent eating. Physiology and Behaviour, 94(5), 734–739.CrossRefGoogle Scholar
  17. Higgs, S. (2016). Cognitive processing of food rewards. Appetite, 104, 10–17.PubMedCrossRefGoogle Scholar
  18. Irmak, C., Vallen, B., & Robinson, S. R. (2011). The impact of product name on dieters’ and nondieters’ food evaluations and consumption. Journal of Consumer Research, 38(2), 390–405.CrossRefGoogle Scholar
  19. Irvine, M. A., Brunstrom, J. M., Gee, P., & Rogers, P. J. (2013). Increased familiarity with eating a food to fullness underlies increased expected satiety. Appetite, 61, 13–18.PubMedCrossRefGoogle Scholar
  20. Kahn, B. E., & Wansink, B. (2004). The influence of assortment structure on perceived variety and consumption quantities. Journal of Consumer Research, 30(4), 519–533.CrossRefGoogle Scholar
  21. Keenan, G. S., Brunstrom, J. M., & Ferriday, D. (2015). Effects of meal variety on expected satiation: Evidence for a ‘perceived volume’ heuristic. Appetite, 89, 10–15.PubMedPubMedCentralCrossRefGoogle Scholar
  22. Levitsky, D. A., & Youn, T. (2004). The more food young adults are served, the more they overeat. The Journal of Nutrition, 134(10), 2546–2549.PubMedCrossRefGoogle Scholar
  23. Lyman, B. (1989). A psychology of food, more than a matter of taste. New York: Avi,van Nostrand Reinhold.Google Scholar
  24. Marcano, J., Morales, D., Vélez-Ruiz, J. F., & Fiszman, S. (2015). Does food complexity have a role in eliciting expectations of satiating capacity? Food Research International, 75, 225–232.PubMedCrossRefGoogle Scholar
  25. Mehta, R., & Zhu, R. J. (2009). Blue or red? Exploring the effect of color on cognitive task performances. Science, 323(5918), 1226–1229.PubMedCrossRefGoogle Scholar
  26. Miller, D. L., Castellanos, V. H., Shide, D. J., Peters, J. C., & Rolls, B. J. (1998). Effect of fat-free potato chips with and without nutrition labels on fat and energy intakes. American Journal of Clinical Nutrition, 68(2), 282–290.PubMedCrossRefGoogle Scholar
  27. O’Sullivan, H. L., Alexander, E., Ferriday, D., & Brunstrom, J. M. (2010). Effects of repeated exposure on liking for a reduced-energy-dense food. American Journal of Clinical Nutrition, 91, 1584–1589.PubMedCrossRefGoogle Scholar
  28. Piqueras-Fiszman, B., Ares, G., & Varela, P. (2011). Semiotics and perception: Do labels convey the same messages to older and younger consumers? Journal of Sensory Studies, 26(3), 197–208.CrossRefGoogle Scholar
  29. Piqueras-Fiszman, B., Harrar, V., Alcaide, J., & Spence, C. (2011). Does the weight of the dish influence our perception of food? Food Quality and Preference, 22(8), 753–756.CrossRefGoogle Scholar
  30. Piqueras-Fiszman, B., & Spence, C. (2012). The weight of the container influences expected satiety, perceived density, and subsequent expected fullness. Appetite, 58(2), 559–562.PubMedCrossRefGoogle Scholar
  31. Provencher, V., Polivy, J., & Herman, C. P. (2009). Perceived healthiness of food. If it’s healthy, you can eat more! Appetite, 52(2), 340–344.PubMedCrossRefGoogle Scholar
  32. Raghunathan, R., Naylor, R. W., & Hoyer, W. D. (2006). The unhealthy = tasty intuition and its effects on taste inferences, enjoyment, and choice of food products. Journal of Marketing, 70(4), 170–184.CrossRefGoogle Scholar
  33. Redden, J. P., & Hoch, S. J. (2009). The presence of variety reduces perceived quantity. Journal of Consumer Research, 36(3), 406–417.CrossRefGoogle Scholar
  34. Rolls, B. J., Roe, L. S., Halverson, K. H., & Meengs, J. S. (2007). Using a smaller plate did not reduce energy intake at meals. Appetite, 49(3), 652–660.PubMedPubMedCentralCrossRefGoogle Scholar
  35. Singh, S. (2006). Impact of color on marketing. Management Decision, 44(6), 783–789.CrossRefGoogle Scholar
  36. Spence, C., & Gallace, A. (2011). Multisensory design: Reaching out to touch the consumer. Psychology and Marketing, 28(3), 267–308.CrossRefGoogle Scholar
  37. Spence, C., & Piqueras-Fiszman, B. (2014). The perfect meal: The multisensory science of food and dining. Oxford: Willey-Blackwell. isbn:978-1-118-49082-2.CrossRefGoogle Scholar
  38. Tarrega, A., & Fiszman, S. (2017). Expectations of food satiation and satiety reviewed with special focus on food properties. Food and Function, 8, 2686–2697.PubMedCrossRefGoogle Scholar
  39. Tarrega, A., Martínez, M., Vélez-Ruiz, J. F., & Fiszman, S. (2014). Hydrocolloids as a tool for modulating the expected satiety of milk-based snacks. Food Hydrocolloids, 39, 51–57.CrossRefGoogle Scholar
  40. Van Kleef, E., Shimizu, M., & Wansink, B. (2012). Serving bowl selection biases the amount of food served. Journal of Nutrition Education and Behavior, 44(1), 66–70.PubMedCrossRefGoogle Scholar
  41. Wansink, B. (2010). From mindless eating to mindlessly eating better. Physiology and Behavior, 100(5), 454–463.PubMedCrossRefGoogle Scholar
  42. Wansink, B., & Chandon, P. (2006). Can “low-fat” nutrition labels lead to obesity? Journal of Marketing Research, 43(4), 605–617.CrossRefGoogle Scholar
  43. Wansink, B., & Cheney, M. M. (2005). Super bowls: Serving bowl size and food consumption. JAMA, 293(14), 1723–1728.CrossRefGoogle Scholar
  44. Wansink, B., Ittersum, K. V., & Painter, J. E. (2004). How diet and health labels influence taste and satiation. Journal of Food Science, 69(9), S340–S346.CrossRefGoogle Scholar
  45. Wansink, B., Painter, J. E., & North, J. (2005). Bottomless bowls: Why visual cues of portion size may influence intake. Obesity, 131, 93–100.CrossRefGoogle Scholar
  46. Wansink, B., Van Ittersum, K., & Painter, J. E. (2006). Ice cream illusions: bowls, spoons, and self-served portion sizes. American Journal of Preventive Medicine, 31(3), 240–243.PubMedCrossRefGoogle Scholar
  47. Werle, C. O., Trendel, O., & Ardito, G. (2013). Unhealthy food is not tastier for everybody: The “healthy = tasty” French intuition. Food Quality of Preference, 28(1), 116–121.CrossRefGoogle Scholar
  48. Wilkinson, L. L., & Brunstrom, J. M. (2009). Conditioning ‘fullness expectations’ in a novel dessert. Appetite, 52, 780–783.PubMedCrossRefGoogle Scholar
  49. Wilkinson, L. L., Hinton, E. C., Fay, S. H., Ferriday, D., Rogers, P. J., & Brunstrom, J. M. (2012). Computer-based assessments of expected satiety predict behavioural measures of portion-size selection and food intake. Appetite, 59, 933–938.PubMedCrossRefGoogle Scholar
  50. Wilkinson, L. L., Hinton, E. C., Fay, S. H., Rogers, P. J., & Brunstrom, J. M. (2013). The ‘variety effect’ is anticipated in meal planning. Appetite, 60, 175–179.PubMedCrossRefGoogle Scholar
  51. Yeomans, M. R., McCrickerd, K., Brunstrom, J. M., & Chambers, L. (2014). Effects of repeated consumption on sensory-enhanced satiety. British Journal of Nutrition, 111, 1137–1144.PubMedCrossRefGoogle Scholar

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Marketing and Consumer BehaviourWageningen UniversityWageningenThe Netherlands

Personalised recommendations