Experiencing nature leads to healthier food choices.

Experiencing nature has been linked to a host of benefits for health and well-being. Here, we examine if exposure to nature influences the food choices that may contribute to nature's benefits. Five between-subject experiments (n = 39, n = 698, n = 885, n = 1191, and n = 913) show that individuals exposed to the natural environment choose healthier foods when compared to those exposed to urban environments or a control condition.

More value from less food? Effects of epicurean labeling on moderate eating in the United States and in France.

Emerging research has shown that sensory-based interventions (e.g., inviting people to mindfully focus on the multisensory aspects of eating) can be a viable alternative to nutrition-based interventions (e.

Effects of snack portion size on anticipated and experienced hunger, eating enjoyment, and perceived healthiness among children.

Background: Large portion sizes encourage overconsumption. Prior studies suggest that this may be due to errors in anticipating the effects of portion size, although the studies were limited to adults and energy-dense foods.

Objective: Our aim was to investigate potential anticipation errors related to the effects of portion size on hunger, eating enjoyment, and healthiness ratings among 8-to-11-year-old children, for snacks differing in energy density and healthiness perception, and as a function of initial hunger.

Portion size selection in children: Effect of sensory imagery for snacks varying in energy density.

Food sensory imagery - creating a vivid mental image of the sensory experience of eating - can lead to the selection of smaller portions because it serves as a reminder that eating enjoyment does not necessarily increase with portion size. The evidence is mostly limited to adults and to energy-dense foods for which it is particularly difficult to predict the satiating effects of consumption quantity. The objective was to study how food sensory imagery influences portion size selection of foods varying in energy density (brownie and applesauce) by 7- to 11-year-old children.

The accuracy of less: Natural bounds explain why quantity decreases are estimated more accurately than quantity increases.

Five studies show that people, including experts such as professional chefs, estimate quantity decreases more accurately than quantity increases. We argue that this asymmetry occurs because physical quantities cannot be negative. Consequently, there is a natural lower bound (zero) when estimating decreasing quantities but no upper bound when estimating increasing quantities, which can theoretically grow to infinity.

In the eye of the beholder: Visual biases in package and portion size perceptions.

As the sizes of food packages and portions have changed rapidly over the past decades, it has become crucial to understand how consumers perceive and respond to changes in size. Existing evidence suggests that consumers make errors when visually estimating package and portion sizes, and these errors significantly influence subsequent food choices and intake. We outline four visual biases (arising from the underestimation of increasing portion sizes, the dimensionality of the portion size change, labeling effects, and consumer affect) that shape consumers' perceptions of package and portion sizes.

Pleasure as an ally of healthy eating? Contrasting visceral and Epicurean eating pleasure and their association with portion size preferences and wellbeing.

Research on overeating and self-regulation has associated eating pleasure with short-term visceral impulses triggered by hunger, external cues, or internal emotional urges. Drawing on research on the social and cultural dimensions of eating, we contrast this approach with what we call "Epicurean" eating pleasure, which is the enduring pleasure derived from the aesthetic appreciation of the sensory and symbolic value of the food. To contrast both approaches, we develop and test a scale measuring Epicurean eating pleasure tendencies and show that they are distinct from the tendency to experience visceral pleasure (measured using the external eating and emotional eating scales).

The interplay of health claims and taste importance on food consumption and self-reported satiety.

Research has shown that subtle health claims used by food marketers influence pre-intake expectations, but no study has examined how they influence individuals' post-consumption experience of satiety after a complete meal and how this varies according to the value placed on food taste. In two experiments, we assess how labeling a pasta salad as "healthy" or "hearty" influences self-reported satiety, consumption volume, and subsequent consumption of another food. Using MANOVA, Study 1 shows that individuals who report low taste importance consume less-yet feel just as satiated-when a salad is labeled "hearty" rather than "healthy.

From fan to fat? Vicarious losing increases unhealthy eating, but self-affirmation is an effective remedy.

Using archival and experimental data, we showed that vicarious defeats experienced by fans when their favorite football team loses lead them to consume less healthy food. On the Mondays following a Sunday National Football League (NFL) game, saturated-fat and food-calorie intake increase significantly in cities with losing teams, decrease in cities with winning teams, and remain at their usual levels in comparable cities without an NFL team or with an NFL team that did not play. These effects are greater in cities with the most committed fans, when the opponents are more evenly matched, and when the defeats are narrow.

Does food marketing need to make us fat? A review and solutions.

Food marketing is often singled out as the leading cause of the obesity epidemic. The present review examines current food marketing practices to determine how exactly they may be influencing food intake, and how food marketers could meet their business objectives while helping people eat healthier. Particular attention is paid to the insights provided by recently published studies in the areas of marketing and consumer research, and those insights are integrated with findings from studies in nutrition and related disciplines.

Internal and external cues of meal cessation: the French paradox redux?

Objective: Our objective was to investigate whether people who use internal cues of satiation when eating a meal are likely to weigh less than people who instead rely on external cues. In addition to exploring the role that internal and external cues play in meal cessation, this study raises an overlooked explanation of the French paradox.

Research Methods And Procedures: A demographically-matched student sample of 133 Parisians and 145 Chicagoans completed a brief survey on meal cessation that asked the extent to which they agreed with statements associated with internal cessation cues and statements with external cessation cues.

Meal size, not body size, explains errors in estimating the calorie content of meals.

Background: Although most people underestimate the calories they consume during a meal or during the day, calorie underestimation is especially extreme among overweight persons. The reason for this systematic bias is unknown.

Objective: To investigate whether the association between calorie underestimation and body mass reflects a tendency for all persons to underestimate calories as the size of a meal increases.