Effects of snack portion size on anticipated and experienced hunger, eating enjoyment, and perceived healthiness among children

More value from less food? Effects of epicurean labeling on moderate eating in the United States and in France

Emerging research has shown that sensory-based interventions (e.g., inviting people to mindfully focus on the multisensory aspects of eating) can be a viable alternative to nutrition-based interventions (e.g., nutrition labeling) to encourage moderate eating. We contribute to this literature in two ways. First, we propose a novel and simple sensory-based intervention to increase the appeal of moderate food portions in commercial settings, epicurean labeling, which consists in emphasizing the aesthetic, multisensory properties of the food when describing it on menus or packages. Second, we show theory-relevant cross-cultural differences in the effectiveness of this intervention between the United States and France, two food cultures at the opposite ends of the hedonic-utilitarian food attitude spectrum. We report the results of a multi-day field experiment at a French cafeteria showing that epicurean labeling, unlike nutrition labeling, reduces intake while increasing the perceived monetary value of the meal thanks to higher savoring. We then show in a matched cross-national online experiment that epicurean labeling is more effective in France than in the United States. We provide additional evidence of this cross-cultural variation in a study of 9154 food products sold in supermarkets in both countries. We find that epicurean labeling is more prevalent, but also more likely to be associated with smaller portions in France than in the United States. While sensory-based interventions are a promising alternative to nutrition-based interventions, it is necessary to develop business-friendly interventions that can be implemented in everyday life, as well as to consider cultural factors that can modulate their effectiveness.

How food overconsumption has hijacked our notions about eating as a pleasurable activity

The negative effects of overconsumption of food have been extensively studied, with a focus on overweight and negative food attitudes. In this overview, we argue that this negative perspective has spilled over to food consumption in general, which is in contrast with eating as a pleasurable activity that contributes to people's well-being. We review four areas of research that have recently emerged: (de)moralization of food consumption, moderate eating for pleasure, intuitive and mindful eating, and the social benefits of eating. Throughout these four themes, it becomes clear that there needs to be a clear distinction between overconsumption of food, bearing negative consequences, and normal levels of food consumption. The latter is positively associated with enjoyment, contentment, and our social and psychological well-being.

Effects of Apple Form on Energy Intake During a Mid-Afternoon Snack: A Preload Paradigm Study in School-Aged Children

Consuming foods with a form or a texture that requires longer oral processing is a way to decrease food intake. Although this approach is promising for leveraging healthier eating patterns in adults, it has never been explored in children. This study evaluated whether starting a mid-afternoon snack by eating either apple segments or applesauce would modify hunger and subsequent food intake during this meal. Forty-four children (8-10 years old) participated in two videotaped mid-afternoon snacks, during which they received one of the two forms of apple as a food preload followed 10 min later by ad libitum consumption of sweetened cottage cheese. They self-reported their level of hunger throughout consumption, and the weight of cottage cheese consumed was determined at the end of the snack. Children's chewing capabilities and eating traits were parent-reported. Eating a raw apple increased oral exposure time and decreased bite size compared to eating applesauce. However, neither the reported hunger nor consecutive food intake were modified. Regardless of the meal, children eating fast had a higher ad libitum energy intake. The individual eating rate for the cottage cheese was correlated with the eating rate observed for applesauce but not for apple segments, the latter being associated with children's chewing difficulties. This study suggests that the form of a fruit offered at the start of a mid-afternoon snack does not impact food intake; the findings clearly call for more exploration of satiation mechanisms related to food texture properties among children and indicate the need to consider children's oral processing skills.