Effects of learned flavour cues on short-term regulation of food intake in a realistic setting.

The present study examined the effects of repeated midmorning consumption of novel-flavoured low- and high-energy yoghurt drinks on subsequent energy intake at lunch in 69 adults under actual use conditions. Subjects consumed 200 ml of low- and high-energy yoghurt drinks (67 and 273 kcal/200 ml, respectively), with 20 exposures to each drink on alternate days. Analyses focused on the development of compensation for the differences in energy content of the beverages, due to learned satiety.

Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: a cross-national validation of the Health and Taste Attitude Scales (HTAS).

The Health and Taste Attitude Scales (HTAS) developed by Roininen, Lähteenmäki and Tuorila in 1999 measure the importance of health and taste aspects of foods in the food choice process. These multi-item scales consist of sets of statements, ranging from "strongly disagree" to "strongly agree", which further divide into three Health (General health interest, Light product interest and Natural product interest) and three Taste (Craving for sweet foods, Using food as a reward and Pleasure) sub-scales. Finnish (N=467), Dutch (N=477), and British (N=361) respondents completed a questionnaire which contained four components: the HTAS, a separate "paper and pencil task" of choosing a food for a snack; pleasantness, healthiness and frequency of consumption of eight foods; and the Restraint Eating Scale of the Dutch Eating Behaviour Questionnaire (DEBQ).

The influence of recipe modification and nutritional information on restaurant food acceptance and macronutrient intakes.

Objective: To examine the influences of nutritional information and consumer characteristics on meal quality expectations, food selection and subsequent macronutrient intakes of consumers offered a reduced-fat option in a restaurant.

Design: A target, full-fat (FF) main restaurant meal option was developed in a version substantially reduced in fat and energy (RF). Restaurant patrons were randomly placed into one of four treatment groups varying in provision of menu information about the target dish, and the actual version of that dish served (if ordered).

UK consumer perceptions of starchy foods.

To gain an understanding of UK consumer attitudes and beliefs regarding starchy foods and their dietary role, a questionnaire based on the theory of planned behaviour was developed and sent out to a UK consumer sample (n 800). The content focused on attitudes and beliefs towards starchy foods, perceived barriers towards increasing their intake (e.g.