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Sandrine Péneau - One of the best experts on this subject based on the ideXlab platform.
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Meal Planning is associated with food variety, diet quality and body weight status in a large sample of French adults
International Journal of Behavioral Nutrition and Physical Activity, 2017Co-Authors: Pauline Ducrot, Caroline Méjean, Vani Aroumougame, Gladys Ibanez, Benjamin Allès, Emmanuelle Kesse-guyot, Serge Hercberg, Sandrine PéneauAbstract:Background Meal Planning could be a potential tool to offset time scarcity and therefore encourage home Meal preparation, which has been linked with an improved diet quality. However, to date, Meal Planning has received little attention in the scientific literature. The aim of our cross-sectional study was to investigate the association between Meal Planning and diet quality, including adherence to nutritional guidelines and food variety, as well as weight status. Methods Meal Planning, i.e. Planning ahead the foods that will be eaten for the next few days, was assessed in 40,554 participants of the web-based observational NutriNet-Santé study. Dietary measurements included intakes of energy, nutrients, food groups, and adherence to the French nutritional guidelines (mPNNS-GS) estimated through repeated 24-h dietary records. A food variety score was also calculated using Food Frequency Questionnaire. Weight and height were self-reported. Association between Meal Planning and dietary intakes were assessed using ANCOVAs, while associations with quartiles of mPNNS-GS scores, quartiles of food variety score and weight status categories (overweight, obesity) were evaluated using logistic regression models. Results A total of 57% of the participants declared to plan Meals at least occasionally. Meal planners were more likely to have a higher mPNNS-GS (OR quartile 4 vs. 1 = 1.13, 95% CI: [1.07–1.20]), higher overall food variety (OR quartile 4 vs. 1 = 1.25, 95% CI: [1.18–1.32]). In women, Meal Planning was associated with lower odds of being overweight (OR = 0.92 [0.87–0.98]) and obese (OR = 0.79 [0.73–0.86]). In men, the association was significant for obesity only (OR = 0.81 [0.69–0.94]). Conclusions Meal Planning was associated with a healthier diet and less obesity. Although no causality can be inferred from the reported associations, these data suggest that Meal Planning could potentially be relevant for obesity prevention.
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Meal Planning is associated with food variety diet quality and body weight status in a large sample of french adults
International Journal of Behavioral Nutrition and Physical Activity, 2017Co-Authors: Pauline Ducrot, Caroline Méjean, Vani Aroumougame, Gladys Ibanez, Benjamin Allès, Serge Hercberg, Emmanuelle Kesseguyot, Sandrine PéneauAbstract:Meal Planning could be a potential tool to offset time scarcity and therefore encourage home Meal preparation, which has been linked with an improved diet quality. However, to date, Meal Planning has received little attention in the scientific literature. The aim of our cross-sectional study was to investigate the association between Meal Planning and diet quality, including adherence to nutritional guidelines and food variety, as well as weight status. Meal Planning, i.e. Planning ahead the foods that will be eaten for the next few days, was assessed in 40,554 participants of the web-based observational NutriNet-Sante study. Dietary measurements included intakes of energy, nutrients, food groups, and adherence to the French nutritional guidelines (mPNNS-GS) estimated through repeated 24-h dietary records. A food variety score was also calculated using Food Frequency Questionnaire. Weight and height were self-reported. Association between Meal Planning and dietary intakes were assessed using ANCOVAs, while associations with quartiles of mPNNS-GS scores, quartiles of food variety score and weight status categories (overweight, obesity) were evaluated using logistic regression models. A total of 57% of the participants declared to plan Meals at least occasionally. Meal planners were more likely to have a higher mPNNS-GS (OR quartile 4 vs. 1 = 1.13, 95% CI: [1.07–1.20]), higher overall food variety (OR quartile 4 vs. 1 = 1.25, 95% CI: [1.18–1.32]). In women, Meal Planning was associated with lower odds of being overweight (OR = 0.92 [0.87–0.98]) and obese (OR = 0.79 [0.73–0.86]). In men, the association was significant for obesity only (OR = 0.81 [0.69–0.94]). Meal Planning was associated with a healthier diet and less obesity. Although no causality can be inferred from the reported associations, these data suggest that Meal Planning could potentially be relevant for obesity prevention.
Jeffrey M Brunstrom - One of the best experts on this subject based on the ideXlab platform.
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Health, pleasure, and fullness: changing mindset affects brain responses and portion size selection in adults with overweight and obesity
International Journal of Obesity, 2020Co-Authors: Ralf Veit, Peter J Rogers, Jeffrey M Brunstrom, Maike A Hege, Martin Heni, Andreas Fritsche, Hubert Preissl, Lisa I. Horstman, Stephanie KullmannAbstract:Background Increased portion size is an essential contributor to the current obesity epidemic. The decision of how much to eat before a Meal begins (i.e. pre-Meal Planning), and the attention assigned to this task, plays a vital role in our portion control. Objective We investigated whether pre-Meal Planning can be influenced by a shift in mindset in individuals with overweight and obesity in order to influence portion size selection and brain activity. Design We investigated the neural underpinnings of pre-Meal Planning in 36 adults of different weight groups (BMI
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eating less or more mindset induced changes in neural correlates of pre Meal Planning
Appetite, 2018Co-Authors: Maike A Hege, Peter J Rogers, Jeffrey M Brunstrom, Ralf Veit, Jan Krumsiek, Stephanie Kullmann, Martin Heni, Andreas Fritsche, Hubert PreisslAbstract:Obesity develops due to an imbalance between energy intake and expenditure. Besides the decision about what to eat, daily energy intake might be even more dependent on the decision about the portion size to be consumed. For decisions between different foods, attentional focus is considered to play a key role in the choice selection. In the current study, we investigated the attentional modulation of portion size selection during pre-Meal Planning. We designed a functional magnetic resonance task in which healthy participants were directed to adopt different mindsets while selecting their portion size for lunch. Compared with a free choice condition, participants reduced their portion sizes when considering eating for health or pleasure, which was accompanied by increased activity in left prefrontal cortex and left orbitofrontal cortex, respectively. When Planning to be full until dinner, participants selected larger portion sizes and showed a trend for increased activity in left insula. These results provide first evidence that also the cognitive process of pre-Meal Planning is influenced by the attentional focus at the time of choice, which could provide an opportunity for influencing the control of Meal size selection by mindset manipulation.
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the variety effect is anticipated in Meal Planning
Appetite, 2013Co-Authors: Laura L Wilkinson, Stephanie H Fay, Elanor C Hinton, Peter J Rogers, Jeffrey M BrunstromAbstract:The 'variety effect' describes the greater consumption that is observed when multiple foods with different sensory characteristics are presented either simultaneously or sequentially. Variety increases the amount of food consumed in test of ad libitum intake. However, outside the laboratory, Meals are often planned in advance and then consumed in their entirety. We sought to explore the extent to which the variety effect is anticipated in this pre-Meal Planning. Participants were shown two food images, each representing a first or a second course of a hypothetical Meal. The two courses were either, (i) exactly the same food, (ii) different foods from the same sensory category (sweet or savoury), or (iii) different foods from a different sensory category. In Study 1 (N=30) these courses comprised typical 'main Meal' foods and in Study 2 (N=30) they comprised snack foods. For each pair of images, participants rated their expected liking of the second course and selected ideal portion sizes, both for the second course and the first and second course, combined. In both studies, as the difference between the courses (from (i) same to (ii) similar to (iii) different) increased, the second course was selected in a larger portion and it was rated as more pleasant. To our knowledge, these are the first studies to show that the variety effect is evident in the energy content of self-selected Meals. This work shows that effects of variety are learned and anticipated. This extends our characterisation beyond a passive process that develops towards the end of a Meal.
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i could eat a horse Meal Planning determines Meal size
Appetite, 2011Co-Authors: Stephanie H Fay, Danielle Ferriday, Nicholas G Shakeshaft, Peter J Rogers, Jeffrey M BrunstromAbstract:Evidence that our food environment can affect Meal size is often taken to indicate a failure of ‘conscious control’. By contrast, our research suggests that ‘expected satiation’ (fullness that a food is expected to confer) predicts self-selected Meal size. However, the role of Meal Planning as a determinant of actual Meal size remains unresolved, as does the extent to which Meal Planning is commonplace outside the laboratory. Here, we quantified Meal Planning and its relation to Meal size in a large-cohort study. Participants (N= 764; 25.6 yrs, 78% female) completed a questionnaire containing items relating to their last Meal. The majority (91%) of Meals were consumed in their entirety. Furthermore, in 92% of these cases the participants decided to consume the whole Meal, even before it began. A second major objective was to explore the prospect that Meal plans are revised based on within-Meal experience (e.g., development of satiation). Only 8% of participants reported ‘unexpected’ satiation that caused them to consume less than anticipated. Moreover, at the end of the Meal 57% indicated that they were not fully satiated, and 29% continued eating beyond comfortable satiation (often to avoid wasting food). This pattern was neither moderated by BMI nor dieting status, and was observed across Meal types. Together, these data indicate that Meals are often planned and that Planning corresponds closely with amount consumed. By contrast, we find limited evidence for within-Meal modification of these plans, suggesting that ‘pre-Meal cognition’ is an important determinant of Meal size in humans.
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what determines real world Meal size evidence for pre Meal Planning
Appetite, 2011Co-Authors: Stephanie H Fay, Danielle Ferriday, Elanor C Hinton, Nicholas G Shakeshaft, Peter J Rogers, Jeffrey M BrunstromAbstract:The customary approach to the study of Meal size suggests that 'events' occurring during a Meal lead to its termination. Recent research, however, suggests that a number of decisions are made before eating commences that may affect Meal size. The present study sought to address three key research questions around Meal size: the extent to which plate-cleaning occurs; prevalence of pre-Meal Planning and its influence on Meal size; and the effect of within-Meal experiences, notably the development of satiation. To address these, a large-cohort internet-based questionnaire was developed. Results showed that plate-cleaning occurred at 91% of Meals, and was planned from the outset in 92% of these cases. A significant relationship between plate-cleaning and Meal Planning was observed. Pre-Meal plans were resistant to modification over the course of the Meal: only 18% of participants reported consumption that deviated from expected. By contrast, 28% reported continuing eating beyond satiation, and 57% stated that they could have eaten more at the end of the Meal. Logistic regression confirmed pre-Meal Planning as the most important predictor of consumption. Together, our findings demonstrate the importance of Meal Planning as a key determinant of Meal size and energy intake.
Pauline Ducrot - One of the best experts on this subject based on the ideXlab platform.
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Meal Planning is associated with food variety, diet quality and body weight status in a large sample of French adults
International Journal of Behavioral Nutrition and Physical Activity, 2017Co-Authors: Pauline Ducrot, Caroline Méjean, Vani Aroumougame, Gladys Ibanez, Benjamin Allès, Emmanuelle Kesse-guyot, Serge Hercberg, Sandrine PéneauAbstract:Background Meal Planning could be a potential tool to offset time scarcity and therefore encourage home Meal preparation, which has been linked with an improved diet quality. However, to date, Meal Planning has received little attention in the scientific literature. The aim of our cross-sectional study was to investigate the association between Meal Planning and diet quality, including adherence to nutritional guidelines and food variety, as well as weight status. Methods Meal Planning, i.e. Planning ahead the foods that will be eaten for the next few days, was assessed in 40,554 participants of the web-based observational NutriNet-Santé study. Dietary measurements included intakes of energy, nutrients, food groups, and adherence to the French nutritional guidelines (mPNNS-GS) estimated through repeated 24-h dietary records. A food variety score was also calculated using Food Frequency Questionnaire. Weight and height were self-reported. Association between Meal Planning and dietary intakes were assessed using ANCOVAs, while associations with quartiles of mPNNS-GS scores, quartiles of food variety score and weight status categories (overweight, obesity) were evaluated using logistic regression models. Results A total of 57% of the participants declared to plan Meals at least occasionally. Meal planners were more likely to have a higher mPNNS-GS (OR quartile 4 vs. 1 = 1.13, 95% CI: [1.07–1.20]), higher overall food variety (OR quartile 4 vs. 1 = 1.25, 95% CI: [1.18–1.32]). In women, Meal Planning was associated with lower odds of being overweight (OR = 0.92 [0.87–0.98]) and obese (OR = 0.79 [0.73–0.86]). In men, the association was significant for obesity only (OR = 0.81 [0.69–0.94]). Conclusions Meal Planning was associated with a healthier diet and less obesity. Although no causality can be inferred from the reported associations, these data suggest that Meal Planning could potentially be relevant for obesity prevention.
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Meal Planning is associated with food variety diet quality and body weight status in a large sample of french adults
International Journal of Behavioral Nutrition and Physical Activity, 2017Co-Authors: Pauline Ducrot, Caroline Méjean, Vani Aroumougame, Gladys Ibanez, Benjamin Allès, Serge Hercberg, Emmanuelle Kesseguyot, Sandrine PéneauAbstract:Meal Planning could be a potential tool to offset time scarcity and therefore encourage home Meal preparation, which has been linked with an improved diet quality. However, to date, Meal Planning has received little attention in the scientific literature. The aim of our cross-sectional study was to investigate the association between Meal Planning and diet quality, including adherence to nutritional guidelines and food variety, as well as weight status. Meal Planning, i.e. Planning ahead the foods that will be eaten for the next few days, was assessed in 40,554 participants of the web-based observational NutriNet-Sante study. Dietary measurements included intakes of energy, nutrients, food groups, and adherence to the French nutritional guidelines (mPNNS-GS) estimated through repeated 24-h dietary records. A food variety score was also calculated using Food Frequency Questionnaire. Weight and height were self-reported. Association between Meal Planning and dietary intakes were assessed using ANCOVAs, while associations with quartiles of mPNNS-GS scores, quartiles of food variety score and weight status categories (overweight, obesity) were evaluated using logistic regression models. A total of 57% of the participants declared to plan Meals at least occasionally. Meal planners were more likely to have a higher mPNNS-GS (OR quartile 4 vs. 1 = 1.13, 95% CI: [1.07–1.20]), higher overall food variety (OR quartile 4 vs. 1 = 1.25, 95% CI: [1.18–1.32]). In women, Meal Planning was associated with lower odds of being overweight (OR = 0.92 [0.87–0.98]) and obese (OR = 0.79 [0.73–0.86]). In men, the association was significant for obesity only (OR = 0.81 [0.69–0.94]). Meal Planning was associated with a healthier diet and less obesity. Although no causality can be inferred from the reported associations, these data suggest that Meal Planning could potentially be relevant for obesity prevention.
Stephanie H Fay - One of the best experts on this subject based on the ideXlab platform.
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the variety effect is anticipated in Meal Planning
Appetite, 2013Co-Authors: Laura L Wilkinson, Stephanie H Fay, Elanor C Hinton, Peter J Rogers, Jeffrey M BrunstromAbstract:The 'variety effect' describes the greater consumption that is observed when multiple foods with different sensory characteristics are presented either simultaneously or sequentially. Variety increases the amount of food consumed in test of ad libitum intake. However, outside the laboratory, Meals are often planned in advance and then consumed in their entirety. We sought to explore the extent to which the variety effect is anticipated in this pre-Meal Planning. Participants were shown two food images, each representing a first or a second course of a hypothetical Meal. The two courses were either, (i) exactly the same food, (ii) different foods from the same sensory category (sweet or savoury), or (iii) different foods from a different sensory category. In Study 1 (N=30) these courses comprised typical 'main Meal' foods and in Study 2 (N=30) they comprised snack foods. For each pair of images, participants rated their expected liking of the second course and selected ideal portion sizes, both for the second course and the first and second course, combined. In both studies, as the difference between the courses (from (i) same to (ii) similar to (iii) different) increased, the second course was selected in a larger portion and it was rated as more pleasant. To our knowledge, these are the first studies to show that the variety effect is evident in the energy content of self-selected Meals. This work shows that effects of variety are learned and anticipated. This extends our characterisation beyond a passive process that develops towards the end of a Meal.
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i could eat a horse Meal Planning determines Meal size
Appetite, 2011Co-Authors: Stephanie H Fay, Danielle Ferriday, Nicholas G Shakeshaft, Peter J Rogers, Jeffrey M BrunstromAbstract:Evidence that our food environment can affect Meal size is often taken to indicate a failure of ‘conscious control’. By contrast, our research suggests that ‘expected satiation’ (fullness that a food is expected to confer) predicts self-selected Meal size. However, the role of Meal Planning as a determinant of actual Meal size remains unresolved, as does the extent to which Meal Planning is commonplace outside the laboratory. Here, we quantified Meal Planning and its relation to Meal size in a large-cohort study. Participants (N= 764; 25.6 yrs, 78% female) completed a questionnaire containing items relating to their last Meal. The majority (91%) of Meals were consumed in their entirety. Furthermore, in 92% of these cases the participants decided to consume the whole Meal, even before it began. A second major objective was to explore the prospect that Meal plans are revised based on within-Meal experience (e.g., development of satiation). Only 8% of participants reported ‘unexpected’ satiation that caused them to consume less than anticipated. Moreover, at the end of the Meal 57% indicated that they were not fully satiated, and 29% continued eating beyond comfortable satiation (often to avoid wasting food). This pattern was neither moderated by BMI nor dieting status, and was observed across Meal types. Together, these data indicate that Meals are often planned and that Planning corresponds closely with amount consumed. By contrast, we find limited evidence for within-Meal modification of these plans, suggesting that ‘pre-Meal cognition’ is an important determinant of Meal size in humans.
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what determines real world Meal size evidence for pre Meal Planning
Appetite, 2011Co-Authors: Stephanie H Fay, Danielle Ferriday, Elanor C Hinton, Nicholas G Shakeshaft, Peter J Rogers, Jeffrey M BrunstromAbstract:The customary approach to the study of Meal size suggests that 'events' occurring during a Meal lead to its termination. Recent research, however, suggests that a number of decisions are made before eating commences that may affect Meal size. The present study sought to address three key research questions around Meal size: the extent to which plate-cleaning occurs; prevalence of pre-Meal Planning and its influence on Meal size; and the effect of within-Meal experiences, notably the development of satiation. To address these, a large-cohort internet-based questionnaire was developed. Results showed that plate-cleaning occurred at 91% of Meals, and was planned from the outset in 92% of these cases. A significant relationship between plate-cleaning and Meal Planning was observed. Pre-Meal plans were resistant to modification over the course of the Meal: only 18% of participants reported consumption that deviated from expected. By contrast, 28% reported continuing eating beyond satiation, and 57% stated that they could have eaten more at the end of the Meal. Logistic regression confirmed pre-Meal Planning as the most important predictor of consumption. Together, our findings demonstrate the importance of Meal Planning as a key determinant of Meal size and energy intake.
Serge Hercberg - One of the best experts on this subject based on the ideXlab platform.
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Meal Planning is associated with food variety, diet quality and body weight status in a large sample of French adults
International Journal of Behavioral Nutrition and Physical Activity, 2017Co-Authors: Pauline Ducrot, Caroline Méjean, Vani Aroumougame, Gladys Ibanez, Benjamin Allès, Emmanuelle Kesse-guyot, Serge Hercberg, Sandrine PéneauAbstract:Background Meal Planning could be a potential tool to offset time scarcity and therefore encourage home Meal preparation, which has been linked with an improved diet quality. However, to date, Meal Planning has received little attention in the scientific literature. The aim of our cross-sectional study was to investigate the association between Meal Planning and diet quality, including adherence to nutritional guidelines and food variety, as well as weight status. Methods Meal Planning, i.e. Planning ahead the foods that will be eaten for the next few days, was assessed in 40,554 participants of the web-based observational NutriNet-Santé study. Dietary measurements included intakes of energy, nutrients, food groups, and adherence to the French nutritional guidelines (mPNNS-GS) estimated through repeated 24-h dietary records. A food variety score was also calculated using Food Frequency Questionnaire. Weight and height were self-reported. Association between Meal Planning and dietary intakes were assessed using ANCOVAs, while associations with quartiles of mPNNS-GS scores, quartiles of food variety score and weight status categories (overweight, obesity) were evaluated using logistic regression models. Results A total of 57% of the participants declared to plan Meals at least occasionally. Meal planners were more likely to have a higher mPNNS-GS (OR quartile 4 vs. 1 = 1.13, 95% CI: [1.07–1.20]), higher overall food variety (OR quartile 4 vs. 1 = 1.25, 95% CI: [1.18–1.32]). In women, Meal Planning was associated with lower odds of being overweight (OR = 0.92 [0.87–0.98]) and obese (OR = 0.79 [0.73–0.86]). In men, the association was significant for obesity only (OR = 0.81 [0.69–0.94]). Conclusions Meal Planning was associated with a healthier diet and less obesity. Although no causality can be inferred from the reported associations, these data suggest that Meal Planning could potentially be relevant for obesity prevention.
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Meal Planning is associated with food variety diet quality and body weight status in a large sample of french adults
International Journal of Behavioral Nutrition and Physical Activity, 2017Co-Authors: Pauline Ducrot, Caroline Méjean, Vani Aroumougame, Gladys Ibanez, Benjamin Allès, Serge Hercberg, Emmanuelle Kesseguyot, Sandrine PéneauAbstract:Meal Planning could be a potential tool to offset time scarcity and therefore encourage home Meal preparation, which has been linked with an improved diet quality. However, to date, Meal Planning has received little attention in the scientific literature. The aim of our cross-sectional study was to investigate the association between Meal Planning and diet quality, including adherence to nutritional guidelines and food variety, as well as weight status. Meal Planning, i.e. Planning ahead the foods that will be eaten for the next few days, was assessed in 40,554 participants of the web-based observational NutriNet-Sante study. Dietary measurements included intakes of energy, nutrients, food groups, and adherence to the French nutritional guidelines (mPNNS-GS) estimated through repeated 24-h dietary records. A food variety score was also calculated using Food Frequency Questionnaire. Weight and height were self-reported. Association between Meal Planning and dietary intakes were assessed using ANCOVAs, while associations with quartiles of mPNNS-GS scores, quartiles of food variety score and weight status categories (overweight, obesity) were evaluated using logistic regression models. A total of 57% of the participants declared to plan Meals at least occasionally. Meal planners were more likely to have a higher mPNNS-GS (OR quartile 4 vs. 1 = 1.13, 95% CI: [1.07–1.20]), higher overall food variety (OR quartile 4 vs. 1 = 1.25, 95% CI: [1.18–1.32]). In women, Meal Planning was associated with lower odds of being overweight (OR = 0.92 [0.87–0.98]) and obese (OR = 0.79 [0.73–0.86]). In men, the association was significant for obesity only (OR = 0.81 [0.69–0.94]). Meal Planning was associated with a healthier diet and less obesity. Although no causality can be inferred from the reported associations, these data suggest that Meal Planning could potentially be relevant for obesity prevention.