Literature DB >> 8660031

Gender differences in the reasons given for meal termination.

K D Zylan1.   

Abstract

Male and female undergraduate students (n = 387) were asked to complete the statement "I usually stop eating when" on a written survey which listed four of five alternative responses and an open, write-in, alternative. Half of the questionnaires listed the alternative, "I feel full"; the other half omitted this alternative. While the fullness option was the most popular response overall, men and women exhibited differing patterns in responses, particularly if fullness was not included as an option. The second most popular response for men was "the food is all gone", indicating an importance of external factors in controlling the amount of food eaten. In women, however, the second most popular response was "the food stops tasting good", indicating an importance of hedonic factors in meal termination. These results suggest that gender may be a critical variable in studies of food intake, and specifically in the study of satiety mechanisms.

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Year:  1996        PMID: 8660031     DOI: 10.1006/appe.1996.0003

Source DB:  PubMed          Journal:  Appetite        ISSN: 0195-6663            Impact factor:   3.868


  4 in total

1.  Males and females show differential brain activation to taste when hungry and sated in gustatory and reward areas.

Authors:  Lori Haase; Erin Green; Claire Murphy
Journal:  Appetite       Date:  2011-06-21       Impact factor: 3.868

2.  The effects of energy balance, obesity-proneness and sex on the neuronal response to sweet taste.

Authors:  Marc-Andre Cornier; Megan E Shott; Elizabeth A Thomas; Jamie L Bechtell; Daniel H Bessesen; Jason R Tregellas; Guido K Frank
Journal:  Behav Brain Res       Date:  2014-10-30       Impact factor: 3.332

Review 3.  Obesity-induced taste dysfunction, and its implications for dietary intake.

Authors:  Fiona Harnischfeger; Robin Dando
Journal:  Int J Obes (Lond)       Date:  2021-05-24       Impact factor: 5.095

4.  Social Norms Shift Preferences for Healthy and Unhealthy Foods.

Authors:  Emma M Templeton; Michael V Stanton; Jamil Zaki
Journal:  PLoS One       Date:  2016-11-18       Impact factor: 3.240

  4 in total

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