9 results on '"Haynes, Ashleigh"'
Search Results
2. The bogus taste test: Validity as a measure of laboratory food intake.
- Author
-
Robinson, Eric, Haynes, Ashleigh, Hardman, Charlotte A., Kemps, Eva, Higgs, Suzanne, and Jones, Andrew
- Subjects
- *
FOOD consumption , *FOOD habits , *PROMPTS (Psychology) , *TASTE testing of food , *APPETITE , *INGESTION , *DATABASES , *FOOD preferences , *HUNGER , *SEX distribution , *TASTE , *BODY mass index , *PSYCHOLOGY ,RESEARCH evaluation - Abstract
Because overconsumption of food contributes to ill health, understanding what affects how much people eat is of importance. The 'bogus' taste test is a measure widely used in eating behaviour research to identify factors that may have a causal effect on food intake. However, there has been no examination of the validity of the bogus taste test as a measure of food intake. We conducted a participant level analysis of 31 published laboratory studies that used the taste test to measure food intake. We assessed whether the taste test was sensitive to experimental manipulations hypothesized to increase or decrease food intake. We examined construct validity by testing whether participant sex, hunger and liking of taste test food were associated with the amount of food consumed in the taste test. In addition, we also examined whether BMI (body mass index), trait measures of dietary restraint and over-eating in response to palatable food cues were associated with food consumption. Results indicated that the taste test was sensitive to experimental manipulations hypothesized to increase or decrease food intake. Factors that were reliably associated with increased consumption during the taste test were being male, have a higher baseline hunger, liking of the taste test food and a greater tendency to overeat in response to palatable food cues, whereas trait dietary restraint and BMI were not. These results indicate that the bogus taste test is likely to be a valid measure of food intake and can be used to identify factors that have a causal effect on food intake. [ABSTRACT FROM AUTHOR]
- Published
- 2017
- Full Text
- View/download PDF
3. Too Depleted to Try? Testing the Process Model of Ego Depletion in the Context of Unhealthy Snack Consumption.
- Author
-
Haynes, Ashleigh, Kemps, Eva, and Moffitt, Robyn
- Subjects
- *
EGO depletion (Psychology) , *MOTIVATION (Psychology) , *INDULGENCES , *SELF-control , *DESIRE - Abstract
Background The process model proposes that the ego depletion effect is due to (a) an increase in motivation toward indulgence, and (b) a decrease in motivation to control behaviour following an initial act of self-control. In contrast, the reflective-impulsive model predicts that ego depletion results in behaviour that is more consistent with desires, and less consistent with motivations, rather than influencing the strength of desires and motivations. The current study sought to test these alternative accounts of the relationships between ego depletion, motivation, desire, and self-control. Methods One hundred and fifty-six undergraduate women were randomised to complete a depleting e-crossing task or a non-depleting task, followed by a lab-based measure of snack intake, and self-report measures of motivation and desire strength. Results and Conclusions In partial support of the process model, ego depletion was related to higher intake, but only indirectly via the influence of lowered motivation. Motivation was more strongly predictive of intake for those in the non-depletion condition, providing partial support for the reflective-impulsive model. Ego depletion did not affect desire, nor did depletion moderate the effect of desire on intake, indicating that desire may be an appropriate target for reducing unhealthy behaviour across situations where self-control resources vary. [ABSTRACT FROM AUTHOR]
- Published
- 2016
- Full Text
- View/download PDF
4. Does trait self-control predict weaker desire for unhealthy stimuli? A lab-based study of unhealthy snack intake.
- Author
-
Haynes, Ashleigh, Kemps, Eva, and Moffitt, Robyn
- Subjects
- *
SELF-control , *DESIRE , *GOAL (Psychology) , *SELF-evaluation , *INGESTION - Abstract
Traditionally, self-control has been conceptualized as the effortful overcoming of desires in order to enact goal-consistent behavior. Several researchers have suggested that instead, self-control is effortless, as individuals with high self-control experience less intense desire that conflicts with valued goals. The current study tested whether the relationship between trait self-control and snack intake was mediated by desire strength, or whether those with higher trait self-control were better able to overcome desire to indulge in unhealthy food, controlling for aspects of the food environment and goal motivation. A sample of women with the goal of eating healthily for weight management ( N = 134) completed a lab-based assessment of snack food consumption and self-report measures of desire strength and trait self-control (generic self-control, and both inhibitory and initiatory subcomponents). As expected, desire strength mediated the relationship between generic self-control and intake, such that higher self-control was related to lower snack intake indirectly via lower desire strength. The relationship between desire and intake was consistent across self-control levels. The same pattern of results emerged for both inhibitory and initiatory self-control. These findings support the contemporary conceptualization of self-control as being effortless due to the reduced strength of unhealthy desires. [ABSTRACT FROM AUTHOR]
- Published
- 2016
- Full Text
- View/download PDF
5. The moderating role of state inhibitory control in the effect of evaluative conditioning on temptation and unhealthy snacking.
- Author
-
Haynes, Ashleigh, Kemps, Eva, and Moffitt, Robyn
- Subjects
- *
SNACK foods & health , *TEMPTATION , *FOOD consumption , *HYGIENE products , *RANDOMIZED controlled trials - Abstract
The current study sought to test the effect of a brief evaluative conditioning intervention on experienced temptation to indulge, and consumption of, unhealthy snack foods. We expected that a training task associating unhealthy food with negative affect would result in lower experienced temptation across the sample, but would lead to lower snack consumption only among individuals with low state inhibitory control. Undergraduate women ( N = 134) aged 17–25 years were randomised to complete an evaluative conditioning procedure pairing unhealthy food with either positive or negative affect. Snack consumption was subsequently assessed using a taste-test procedure which offered four snack foods for ad libitum consumption. Participants also reported the strength of their experienced temptation to indulge in the foods presented. Additionally, they completed a Stop Signal Task as a measure of state inhibitory control. As predicted, participants in the food negative condition ate less than those in the food positive condition, but this effect was only observed among individuals with low inhibitory control. The same moderation pattern was observed for the effect of evaluative conditioning on temptation: only participants with low inhibitory control reported feeling less tempted by the snack foods in the food negative condition compared to the food positive condition. In addition, temptation mediated the effect of evaluative conditioning on intake for individuals with low inhibitory control. Findings suggest that evaluative conditioning of unhealthy food stimuli could be especially useful for reducing temptation and consumption of unhealthy snacks in situations where individuals experience low inhibitory control capacity. [ABSTRACT FROM AUTHOR]
- Published
- 2015
- Full Text
- View/download PDF
6. Inhibitory self-control moderates the effect of changed implicit food evaluations on snack food consumption.
- Author
-
Haynes, Ashleigh, Kemps, Eva, and Moffitt, Robyn
- Subjects
- *
SNACK foods , *FOOD consumption , *SELF-control , *TASTE , *FOOD habits , *FOOD - Abstract
The current study used a modified implicit association test (IAT) to change implicit evaluations of unhealthy snack food and tested its effects on subsequent consumption. Furthermore, we investigated whether these effects were moderated by inhibitory self-control. A sample of 148 women (17–25 years) motivated to manage weight through healthy eating completed an IAT intervention, and pre- and post-intervention IATs assessing implicit evaluations of unhealthy food. The intervention IAT trained participants to pair unhealthy food stimuli with either positive or negative stimuli. A task disguised as a taste-test was used to assess consumption of unhealthy snack foods. Inhibitory self-control was measured using a self-report scale. As predicted, the implicit evaluation of unhealthy food became more negative from pre- to post-training among participants in the food negative pairing condition; however, there was no corresponding change in the food positive pairing condition. The effect of the training on snack consumption was moderated by inhibitory self-control with only participants low in inhibitory self-control having lower snack intake following the food negative training. This finding is consistent with dual-process models of behaviour which predict that self-control capacity renders impulses less influential on behaviour. Furthermore, it suggests that an intervention that retrains implicit food evaluations could be effective at reducing unhealthy eating, particularly among those with low inhibitory self-control. [ABSTRACT FROM AUTHOR]
- Published
- 2015
- Full Text
- View/download PDF
7. Reduce temptation or resist it? Experienced temptation mediates the relationship between implicit evaluations of unhealthy snack foods and subsequent intake.
- Author
-
Haynes, Ashleigh, Kemps, Eva, Moffitt, Robyn, and Mohr, Philip
- Subjects
- *
CONTROL (Psychology) , *REGULATION of body weight , *FOOD habits , *INGESTION , *NEUROPSYCHOLOGICAL tests , *SCALE analysis (Psychology) , *SNACK foods , *T-test (Statistics) , *BODY mass index , *DESCRIPTIVE statistics - Abstract
A more negative implicit evaluation of unhealthy food stimuli and a more positive implicit evaluation of a weight-management goal have been shown to predict lower consumption of unhealthy food. However, the associations between these evaluations, temptation to indulge and consumption of unhealthy food remain unclear. The current study investigated whether temptation would mediate the relationship between implicit food and goal evaluations and consumption (resembling an antecedent-focused route to self-control of eating), or whether those evaluations would moderate the relationship between temptation and consumption (resembling a response-focused route). A sample of 156 women (17–25 years), who tried to manage their weight through healthy eating, completed two implicit association tasks assessing implicit food and goal evaluations, respectively. Intake of four energy-dense snack foods was measured in a task disguised as a taste test, and participants reported the strength of experienced temptation to indulge in the snacks offered. Negative implicit food evaluation was associated with lower snack intake, and temptation mediated this relationship. Implicit goal evaluation was unrelated to both temptation strength and snack consumption. The findings contribute to an understanding of how negative implicit unhealthy food evaluation relates to lower consumption, namely through the mediation of temptation to indulge in those foods. [ABSTRACT FROM AUTHOR]
- Published
- 2015
- Full Text
- View/download PDF
8. Out of the lab and into the wild: The influence of portion size on food intake in laboratory vs. real-world settings.
- Author
-
Gough, Thomas, Haynes, Ashleigh, Clarke, Katie, Hansell, Amy, Kaimkhani, Mahrukh, Price, Bethan, Roberts, Araby, Hardman, Charlotte A., and Robinson, Eric
- Subjects
- *
FOOD portions , *FOOD consumption , *FOOD habits , *RESEARCH , *RESEARCH methodology , *LABORATORIES , *INGESTION , *MEDICAL cooperation , *EVALUATION research , *COMPARATIVE studies , *FOOD , *RESEARCH funding - Abstract
External influences on eating behaviour, such as portion size, have been reliably shown to influence food intake in the laboratory. However, little research has examined whether laboratory settings under or overestimate the effect that external influences have on food intake compared to when studied in the real-world. In Study 1, 60 participants (mean age = 32 years) were randomized to consume a large (200 g) or small (100 g) portion of popcorn under controlled laboratory conditions and during a separate session in their home. Results showed that the effect of portion size on food intake was larger at home (d = 0.97) than in the laboratory (d = 0.56). Furthermore, participants reported feeling more relaxed eating at home compared to the laboratory. In Study 2, we examined whether comparable results were observed in a semi-naturalistic laboratory designed to resemble a home setting. 59 participants (mean age = 28 years) completed the same procedure as Study 1 in a standard and a semi-naturalistic laboratory setting. Although participants reported having higher levels of private self-awareness in the standard laboratory, the effect that portion size had on food intake did not differ between the standard laboratory (d = 0.50) and the semi-naturalistic laboratory (d = 0.49). The impact that external influences on eating, such as portion size, have on food intake in the real-world may be underestimated when studied under laboratory conditions. [ABSTRACT FROM AUTHOR]
- Published
- 2021
- Full Text
- View/download PDF
9. Served Portion Sizes Affect Later Food Intake Through Social Consumption Norms.
- Author
-
Raghoebar, Sanne, Haynes, Ashleigh, Robinson, Eric, Van Kleef, Ellen, and De Vet, Emely
- Abstract
Portion sizes of commercially available foods have increased, and there is evidence that exposure to portion sizes recalibrates what is perceived as 'normal' and subsequently, how much food is selected and consumed. The present study aims to explore the role of social (descriptive and injunctive) and personal portion size norms in this effect. Across two experiments, participants were either visually exposed to (Study 1, N = 329) or actually served (Study 2, N = 132) a smaller or larger than normal food portion. After 24 h, participants reported their intended consumption (Study 1) or served themselves and consumed (Study 2) a portion of that food and reported perceived portion size norms. In Study 1, visual exposure to portion size did not significantly affect intended consumption and perceived portion size norms. In Study 2, participants consumed a smaller portion of food when they were served a smaller rather than a larger portion the previous day, which was mediated by perceived descriptive and injunctive social (but not personal) portion size norms. Results suggest that being served (but not mere visual exposure to) smaller (relative to larger) portions changes perceived social norms about portion size and this may reduce future consumption of that food. [ABSTRACT FROM AUTHOR]
- Published
- 2019
- Full Text
- View/download PDF
Catalog
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.