Appetite

data set for an online study exploring the role of the decoy effect in sustainable food choice

Data Simulations

Average calorie estimations, average weight estimations, recognisability, liking, and healthiness ratings of 178 high and 182 low calorie foods from the Food-pics database (Blechert et. al, 2014). Rated by eight hundred and forty psychology undergraduate students studying in Australia (aged 16-60, 64% female).

This file includes the raw data in long format for the main analyses in the manuscript "Dietary effects on the determinants of food choice: Impulsive choice, discrimination, incentive motivation, preference, and liking."

These files are the lunch food intake ("rawLunch" file), pre and post measure data, and meals consumed outside the lab recorded by remote food photography for this study.

2 week exposure to 117.5kcal or 0kcal flavoured beverage (calories by maltodextrin), with tara gum added as thickener or not. We assessed Liking for flavour in presence (CS+) and absence (CS-) of added ingredients. Satiety and expected satiety were also assessed.

Wanting to Eat Matters: Negative Affect and Emotional Eating Were Associated with Impaired Memory Suppression of Food Cues Objective: Previous studies have linked emotional eating with negative affect and decreased inhibitory control. However, studies on inhibitory control have generally focused on motor inhibition. How to stop higher-level cognitive processes, such as food-related memory retrieval or voluntary thoughts, received few direct investigation in field of food intake or food-related decision making. The current study, adopting Anderson and Green’s Think/No-Think paradigm, aimed to investigate the relationship between emotional eating, negative affect and food-related memory suppression. Method: Sixty-one young females participated in the current study, during which they finished food specific Think/No-Think task. Their positive and negative affect and eating style were measured using Positive Affect and Negative Affect Schedule and Dutch Eating Behavior Question. The reward value of the food item used in the Think/No-Think task was measured using liking and wanting ratings. Results: As hypothesized, negative affect and emotional eating were associated with decreased memory suppression of palatable food cues. Further analysis showed that higher emotional eating was associated with greater wanting only among the food items which were previously suppressed however remembered later. Discussion: The current study presents the first evidence that negative affect and emotional eating were associated with impaired memory suppression of palatable food cues, and it provided insight into the interaction between reward valuation for the food cues and hippocampal memory mechanisms during retrieval suppression.

Raw data obtained from a study performed in 377 French normal-weight female university students and combining their answers to different questionnaires including the Emotional Overeating Questionnaire (EOQ), the Ricci-Gagnon questionnaire on habitual physical activity, the Alcohol Use Disorders Identification Test (AUDIT), the CRAFFT screening test for substance abuse, the SCOFF questionnaire for eating disorders, and the Three-Factor Eating Questionnaire Revised (TFEQ-R18).

THis is the data set as used in the analyses presented in this paper minus identifying information

Data from 344 participants of an online experiment on the sequential selection of ingredients in a sandwich-building choice exercise. Participants completed the experiment in one of two conditions: 1) a calorie information condition ("Calorie Information"), in which each ingredient had the number of calories that it would add listed next to it, and 2) a calorie summation condition ("Calorie Summation"), in which participants had calorie information about each ingredient and a counter automatically added up a running total number of the calories ordered across all ingredients as they were added.