Appetite, 44 (1), 1-131 (Feb 2005) pdfs

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Hi All,

Pdfs are available for the below from the latest issue of

the journal: Appetite, 44 (1), 1-131 (Feb 2005). Generally,

the issue of our selection and consumption of foods is

emphasized and there are some papers regarding military

services.

Interesting to me papers and URLs for Medline abstracts

given are below. Comments are included for some of

the papers. Also included are excerpts from the pdfs.

There is below only one excerpt from the abstracts.

I have no idea where to find the first abstracts' paper,

and therefore excerpted part of the Medline abstract.

Weber AJ, King SC, Meiselman HL.

Effects of social interaction, physical environment and food

choice freedom on consumption in a meal-testing environment.

Appetite. 2004 Feb;42(1):115-8.

PMID: 15036791 [PubMed - indexed for MEDLINE]

http://tinyurl.com/64xng

... The proportion consumed averaged from 79 to 82% of the food

presented and increased significantly in the presence of one or more

of the

context manipulations. Salad consumption was higher when there was a

choice of

dressings in an enhanced environment. Pizza and tea consumption were

higher in

an enhanced restaurant-like environment. Social interaction alone has

no

detectable impact on food consumption. It is concluded that people

eat more in

enhanced contexts and careful consideration should be given to the

environment

in studies of food consumption.

U.S. Army Research

The next paper seems to be of some interest regarding

temperature and sex effects on how much we may eat.

de Graaf C, Cardello AV, Kramer F,

Lesher LL, Meiselman HL, Schutz HG.

A comparison between liking ratings obtained under laboratory and

field

conditions: the role of choice.

Appetite. 2005 Feb;44(1):15-22. Epub 2004 Dec 02.

PMID: 15604030 [PubMed - in process]

http://tinyurl.com/7xllx

... Energy expenditures during military exercises vary

primarily as a function of the amount of physical activity

being performed. When soldiers are deployed to the field,

long workdays can result with daily energy expenditures

often exceeding 16.5 MJ/day. Participating in simulated

combat training usually results in higher energy expen-ditures

than conducting non-combat activities. Cold and

high altitude environments tend to increase energy

requirements because military personnel usually carry

more weight and engage in more strenuous activities as a

result of the footing and terrain. Hot environments do not

appear to increase or decrease total energy expenditures.

Universally, women have lower total energy expenditures

than men, presumably as a result of having less lean

body mass, lower resting metabolic rates and being

assigned to less physically demanding jobs.

Hirsch ES, Kramer F, Meiselman HL.

Effects of food attributes and feeding environment on

acceptance, consumption

and body weight: lessons learned in a twenty-year program of military

ration

research US Army Research (Part 2).

Appetite. 2005 Feb;44(1):33-45. Epub 2004 Nov 14.

PMID: 15604032 [PubMed - in process]

http://tinyurl.com/6ygvr

... Table 5

Summary of findings in Meal, Ready-to-Eat (MRE) studies

Acceptance

Lower when fed in a cafeteria than in a field

setting. Improved over time with newer

version rated higher

Consumption

Higher in a cafeteria than in a field setting

Entire food item typically eaten once the

package is opened (i.e. `clean the plate')

Novelty

A relatively novel MRE version was

consumed significantly more than a current

version

Monotony/repeated serving

Small but significant increase in acceptance

ratings and amount consumed for foods

repeatedly chosen relative to those eaten only

one time

Long-term monotony

When the MRE underwent essentially no

changes for 7 years, daily energy intake

declined over time

Variety

Soldiers who consumed a larger number of

different MRE items had higher calorie

intakes, but over time soldiers continue to

request greater variety

Portion sizes

Larger portion sizes led to higher intake of the

item and overall intake

Heating food

For both civilian laboratory and military data,

when food was appropriately served hot it is

rated more highly and consumed in greater

amount

Beverages

Increased beverage consumption produced

higher overall intakes and lower dehydration

Time of day and meal effects

Clear difference in stated appropriateness and

foods chosen at different mealtimes but no

clear impact on actual intake/acceptance

de Graaf C, Kramer FM, Meiselman HL, Lesher LL, Baker-Fulco C,

Hirsch ES,

Warber J.

Food acceptability in field studies with US army men and women:

relationship

with food intake and food choice after repeated exposures.

Appetite. 2005 Feb;44(1):23-31. Epub 2004 Nov 13.

PMID: 15604031 [PubMed - in process]

http://tinyurl.com/62nf3

... The average amount consumed as a function of the

acceptability ratings show that in many cases people

consume items that they do not like. Apparently there

must some reason for these subjects to eat things that they

do not like. One obvious reason is that subjects eat in order

reduce (expected) unpleasant feeling of hunger. Other

factors could also play a role in this, for example, it might

be considered as inappropriate in a social setting not to clean

your plate. Another reason could refer to convenience.

Soldiers were requested to keep the leftovers for later

inspection. This could be inconvenient to them, which may

be a reason for eating the foods completely.

Tharion WJ, Lieberman HR, Montain SJ,

Young AJ, Baker-Fulco CJ, Delany JP, Hoyt RW.

Energy requirements of military personnel.

Appetite. 2005 Feb;44(1):47-65. Epub 2004 Nov 14.

PMID: 15604033 [PubMed - in process]

http://tinyurl.com/6s636

... Summary

Energy expenditures during military exercises vary

primarily as a function of the amount of physical activity

being performed. When soldiers are deployed to the field,

long workdays can result with daily energy expenditures

often exceeding 16.5 MJ/day. Participating in simulated

combat training usually results in higher energy expen-ditures

than conducting non-combat activities. Cold and

high altitude environments tend to increase energy

requirements because military personnel usually carry

more weight and engage in more strenuous activities as a

result of the footing and terrain. Hot environments do not

appear to increase or decrease total energy expenditures.

Universally, women have lower total energy expenditures

than men, presumably as a result of having less lean

body mass, lower resting metabolic rates and being

assigned to less physically demanding jobs.

Research Reports

I suppose that the use of " fish " in the following might

be substituted with other relevant foods that could be

similarly affected.

Verbeke W, Vackier I.

Individual determinants of fish consumption: application of the

theory of

planned behaviour.

Appetite. 2005 Feb;44(1):67-82. Epub 2004 Nov 13.

PMID: 15604034 [PubMed - in process]

http://tinyurl.com/5d4o3

... In general, attitude towards eating

fish, subjective norm and perceived behavioural control all

have a significantly positive influence on intention to eat

fish, while intention together with perceived behavioural

control are two significant determinants of fish consumption

frequency. This study suggests that a more positive attitude

towards eating fish, a higher social pressure from peers or

one's own moral responsibility, and a higher conviction of

one's personal ability to buy and prepare fish yield a

stronger intention to eat fish. Taste preferences make a high

contribution to explaining fish consumption frequency,

while a strong adverse impact of the items of the negative

attitude factor is not readily observed within this sample that

consists entirely of fish consumers.

Wandel M, Roos G.

Work, food and physical activity. A qualitative study of coping

strategies

among men in three occupations.

Appetite. 2005 Feb;44(1):93-102.

PMID: 15604036 [PubMed - in process]

http://tinyurl.com/5jot4

... All in all, the differences in the types of strategies used by

these three occupational groups to manage food, meals

and health were striking. The engineers focussed on balancing;

they took action to regulate their bodies by cutting out what they

considered the least healthful foods and by engaging in physical

activity. The carpenters appeared to let the body self-regulate as

a good machine, making sure that it got the needed fuel. All the

three occupational groups fulfilled social needs by participating

in the social gatherings around the lunch meal. However, it was

the drivers who had to make a decision and actively select a

cafeteria where they could fulfil both social and energy needs.

Akamatsu R, Maeda Y, Hagihara A, Shirakawa T.

Interpretations and attitudes toward healthy eating among Japanese

workers.

Appetite. 2005 Feb;44(1):123-9. Epub 2004 Nov 05.

PMID: 15604039 [PubMed - in process]

http://tinyurl.com/4ggqj

... Finally, several notable findings were obtained. (1) The

item `enjoying eating with family or friends' was included

among the interpretations of healthy eating (Tables 2 and 3).

This might be attributable to Japan's national guidelines, as

Japan was the first country in the world to introduce

the concept of quality of life into its national dietary

guidelines in 1985 (National Institute of Health and

Nutrition, 2002). (2) The two items `eating a nutritionally

balanced diet' and `eating plenty of vegetables' were given

high scores in the analysis of attitudes toward healthy

eating. This is consistent with prior studies conducted in

other countries (Croll et al., 2001; Margetts et al., 1997;

Povey et al., 1998). Hence, these two items appear to be

commonly used to describe healthy eating among many

cultures and countries. (3) Our study confirmed previous

findings that the demographic variables female and older

age are among the factors that influence positive attitudes

toward healthy eating (Fagerli & Wandel, 1999; Johansson,

Thelle, Bjørneboe, & Drevon, 1999; Margetts et al., 1997;

ez- et al., 2000; Povey et al., 1998; Rozin,

Fischler, Imada, Sarubin, & Wrzesniewsk, 1999). Men and

younger people, who are generally less health conscious,

tend to eat less healthy diets than do women and older

people (Johansson et al., 1999; Povey et al., 1998). In

addition, men and younger people tend to have lower scores

for measures of cognitive factors that influence behavior

change, such as decisional balance and self-efficacy

(Holgado et al., 2000; Lappalainen, Saba, Holm, Mykkanen,

& Gibney, 1997; Zunft et al., 1997). Interventions to

promote healthy eating should thus be targeted especially to

this population.

Appetite. 2005 Feb;44(1):103-14.

At first sight: how do restrained eaters evaluate high-fat

palatable foods?

Roefs A, Herman CP, Macleod CM, Smulders FT, Jansen A.

PMID: 15604037 [PubMed - in process]

http://tinyurl.com/3kzeq

In sum, palatability, not fat content, determined respond-ing

for all individuals, regardless of their restraint-status. No

evidence was found for the hypothesis that restrained eaters

would show a greater liking of (high-fat) palatable foods. If

it is assumed that liking a food and craving for a food are

necessarily related, these findings could be taken as

evidence that restrained eaters are not characterized by

stronger craving responses specifically toward high-fat

palatable foods, as compared to unrestrained eaters.

However, that assumption appears doubtful. The wantin-g/

liking distinction of Berridge (1996) was suggested as a

relevant dimension that might help to explain the behavior

observed here, in that this theory states that craving and

liking might be independent processes. It thus may be that

restrained and unrestrained eaters do differ in craving

responses toward high-fat palatable foods, despite liking

these foods to the same extent. The employed indirect

measures might only be sensitive to liking responses

(palatability) and not to potential differences in craving.

At any rate, the factors involved in food likes and cravings,

and how they interact with the characteristics of the

individual eater, clearly represent a complex structure.

Cheers, Alan Pater