EATING BEHAVIORSBy: Patrick Thibodeau

EXPERIMENT 1: STRESS-INDUCED LABORATORY EATING BEHAVIOR IN OBESE WOMEN WITH BINGE EATING DISORDER. Purpose – To compare the eating behavior of

obese patients without binge eating disorder versus obese patients with binge eating disorder

Hypothesis - The induction of stress has an effect on eating characteristics, especially in women who suffer from binge eating disorder (BED).

71 female subjects – 35 with BED 2x2 factorial design

PROCEDURE Both groups (BED and non-BED) fasted

overnight. Upon arrival for the experiment, all

participants ate half a sandwich. After a stressor or neutral event the

participants can eat as much pudding as they want. Trier Social Stress Test versus reading newspaper

(neutral). Behavior was measured using a UEM

Universal eating monitor – special desk equipped with an electronic scale that measures how much food is consumed (g) per .5 seconds.

RESULTS

BED enhanced initial eating rate from non-stress to

stress .33 g/s as compared to .53 g/s

Less deceleration of consumption throughout the stress condition than in the non-stress condition

Larger spoonfuls

Without BED reduced initial eating rate

.53 g/s versus .47 g/s Greater deceleration during stress phase than in

the non-stress phase

EXPERIMENT 2: UNDERSTANDING VARIETY: TASTING DIFFERENT FOODS DELAYS SATIATION.

Purpose – to investigate whether or not variety in tastes of foods delays satiation.

Hypothesis – introduction of different tasting foods to taste and rate during consumption will result in a delayed satiation and greater amount of consumption.

33 participants – 23 females and 10 males Sex as a between-groups factor

PROCEDURE 4 lab sessions Sweet or salted popcorn (preferential) Participants ate at their own rate, or were

interrupted to rate the taste of what they were eating, a similar tasting food, or a different tasting food. “eat as much as you like until you feel

comfortably full”

RESULTS

Women’s consumption did not vary greatly by condition

Men ate more in CC and IC conditions

Conclusion: by giving the participants a different food to taste and rate during the consumption of the snack, the amount of food eaten was increased in comparison to tasting, eating, and rating the same food.

RESULTS CONTINUED