Emotions and Food Consumption (Macronutrient) in a Foodservice College Setting—A Mixed Methods Study

Abstract

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 = 408) completed an emotions questionnaire before and after freely choosing, paying for, and consuming a hot main meal. Eleven narrative interviews were also undertaken. The results demonstrated a greater feeling of contentment with a high-fat, high-energy meal, whereas with a low-carbohydrate meal, participants felt unfulfilled. Emotions appear to have a noticeable effect on meals and their consumption, which is not necessarily brought out in the quantitative research alone.

Keywords:

• Food intake
• emotion
• nutrition

Acknowledgments

This work was supported by funding from the U.S. Army under contract number W911NF-10-1-0331.

Ethical approval was sought and granted through standard University procedures. Appropriate health and safety considerations, together with a risk assessment protocol, were carried out prior to the commencement of the primary research. Respondents’ agreement was assumed by the completion of questionnaires and participation in the interviews. Confidentiality and anonymity were assured at the start of the interviews.