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

• Published in: International journal of food sciences and nutrition Vol. 64; no. 3; pp. 261 - 268
• Main Authors: Hartwell, Heather J., Edwards, John S. A., Brown, Lorraine
• Format: Journal Article
• Language: English
• Published: England Informa Healthcare 01.05.2013; Taylor & Francis; Taylor & Francis Ltd
• Subjects: Adolescent; Adult; Carbohydrates; Colleges & universities; Diet; Diet - psychology; emotion; Emotions; Female; food intake; Food Preferences; Food science; Food service; Food Services; Humans; Male; Meals; Nutrition; Personal Satisfaction; Public health; Surveys and Questionnaires; Universities; Young Adult
• ISSN: 0963-7486; 1465-3478
• DOI: 10.3109/09637486.2012.734288

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.