Psychology of Eating

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Mark Klingman

Presentation by Dr. Toni Harris of Virginia State University

Education Health & Medicine Technology

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International Journal of Food Sciences and Nutrition, May 2013; 64(3): 261–268 The relationship between emotions and food consumption (macronutrient) in a foodservice college setting – a preliminary study HEATHER J. HARTWELL, JOHN S. A. EDWARDS, & LORRAINE BROWN Foodservice and Applied Nutrition Research Group, Bournemouth University, Poole, UK Abstract Many aspects of eating out have been studied, yet emotions remain an under-researched area, despite having been shown to play a significant role in food consumption. 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 ¼ 408), diners using a cafeteria, completed an emotions questionnaire before and after freely choosing, paying for and consuming a hot main meal. The results demonstrated a greater feeling of contentment with a high fat, high energy meal, whereas with a low carbohydrate meal, participants felt unfulfilled. In addition, a high protein meal also leads to a feeling of contentment. These results are rather counterintuitive to public health nutrition policy but indicate the importance of inclusion of a protein or high carbohydrate item in any dish design in a foodservice setting. Keywords: food intake, emotion, nutritionIntroduction 262 H. J. Hartwell et al. Emotions and food consumption 263 Acquiring macronutrients from outside the home is becoming more prevalent and many aspects of eating out have been studied, yet emotions remain an underresearched area. The commonest way in which food can affect behaviour is through changes in mood and arousal that occur from before to after eating a meal (Gibson 2006), yet there is a paucity of research on how emotions influence or change when eating a selfselected meal out of the home and what effect these might have on macronutrient intake. Past studies have concentrated on subjects predisposed to overweight and obesity where the tendency to eat more when experiencing negative emotions has been identified as contributing to these conditions, while inversely, the tendency to eat less when experiencing negative emotions has also been identified as contributing to being underweight (Nolan et al. 2010). This paper, part of a larger study on the role of emotions when eating out, addresses this scarcity of information and uses a real-life eating environment as context and in so doing, not only helps us to better understand the role of emotions, but also provides valuable data and insights into the body of knowledge on emotional response to an eating situation. There is no standard definition, and emotion and mood are terms often used interchangeably. Plutchik (1980, in Ritchins 1997) reviewed 28 definitions of emotions and concluded that not only there is little consistency but also many were not sufficiently explicit to give a clear idea of what an emotion actually is. More recently Cabana (2002) reinforced thi.

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