Piergiuseppe Vinai1,2, Luisa Vinai3, Paolo Vinai3, Cecilia Bruno3, Stacia Studt4, Silvia Cardetti5,3, Donatella Masante6, Maurizio Speciale5,3. 1. "Studi Cognitivi" Post Graduate Cognitive Psychotherapy School Research Group, Foro Buonaparte, 57, 20121, Milan, Italy. piervinai@tin.it. 2. "GNOSIS" Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy. piervinai@tin.it. 3. "GNOSIS" Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy. 4. New York City Department of Health and Mental Hygiene, New York, NY, USA. 5. "Studi Cognitivi" Post Graduate Cognitive Psychotherapy School Research Group, Foro Buonaparte, 57, 20121, Milan, Italy. 6. , Mondovì, Italy.
Abstract
PURPOSE: Firstly, to see if the decision to have a second helping of food is related to the current evaluation of its palatability or to the predicted pleasure of a second helping of the same food. Secondly, to see if there is any relationship between subjects' BMI, their current or predicted evaluation of food palatability and their decision to have a second helping. METHODS: 128 guests attended a village festival with the specific purpose of eating a traditional, local soup made of beans and bacon. Subjects were asked to indicate the pleasure they felt eating the soup and the pleasure they predicted they would feel by having a second helping of the same food. Subjects were then offered a second identical portion of the above described soup. RESULTS: 72 subjects accepted a second helping of the soup. We discovered a significant correlation between predicted pleasure and the decision to have a second helping of the same food. There was also a significant correlation between BMI and the level of predicted pleasure of a second helping. CONCLUSIONS: The decision to have a second helping of food was related to predicted pleasure and not to the pleasure that was experienced during the first helping.
PURPOSE: Firstly, to see if the decision to have a second helping of food is related to the current evaluation of its palatability or to the predicted pleasure of a second helping of the same food. Secondly, to see if there is any relationship between subjects' BMI, their current or predicted evaluation of food palatability and their decision to have a second helping. METHODS: 128 guests attended a village festival with the specific purpose of eating a traditional, local soup made of beans and bacon. Subjects were asked to indicate the pleasure they felt eating the soup and the pleasure they predicted they would feel by having a second helping of the same food. Subjects were then offered a second identical portion of the above described soup. RESULTS: 72 subjects accepted a second helping of the soup. We discovered a significant correlation between predicted pleasure and the decision to have a second helping of the same food. There was also a significant correlation between BMI and the level of predicted pleasure of a second helping. CONCLUSIONS: The decision to have a second helping of food was related to predicted pleasure and not to the pleasure that was experienced during the first helping.
Authors: P Vinai; D Masante; S Cardetti; N Ferrato; P Vallaur; G Carpegna; S Sassaroli; G M Ruggiero Journal: Eat Weight Disord Date: 2009-12 Impact factor: 4.652