Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 411135
Title Research brief : Serving Bowl Selection Biases the Amount of Food Served
Author(s) Kleef, E. van; Shimizu, M.; Wansink, B.
Source Journal of Nutrition Education and Behavior 44 (2012)1. - ISSN 1499-4046 - p. 66 - 70.
DOI https://doi.org/10.1016/j.jneb.2011.03.001
Department(s) Marketing and Consumer Behaviour
WU Omgevingswetenschappen Marketing Communicatie
WASS
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) portion sizes - college-students - energy-intake - consumption - distortion - illusions - spoons - volume - impact - eaten
Abstract Objective: To determine how common serving bowls containing food for multiple persons influence serving behavior and consumption and whether they do so independently of satiation and food evaluation. Methods: In this between-subjects experiment, 68 participants were randomly assigned to either a group serving pasta from a large-sized bowl (6.9-L capacity) or a medium-sized bowl (3.8-L capacity). Results: Analysis of covariance showed that when given a large-sized bowl, diners served 77% more pasta (364.0 versus 205.5 g; P <.01) and felt more satiated (P ¼ .03) compared with diners given a medium-sized bowl, even though the food was not rated tastier or otherwise notable (all P > .32). Conclusions and Implications: In contrast to those in studies involving larger-sized plates and spoons, people serving from larger bowls felt more satiated. These findings again highlight the role that external cues play in food consumption and show the importance of considering serving bowl size in nutrition education.
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