The relationship between emotions and food consumption (macronutrient) in a foodservice college setting – a preliminary study

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 = 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 counter-intuitive 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
• nutrition

Declaration of interest : This work was supported by funding from the US Army under contract number W911NF-10-1-0331. The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.

Ethical considerations

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.

Notes

¹ A computer program (Salford University).