Preparation sequence of two snack components influences snack composition and calorie intake. (1st February 2019)

• Record Type: Journal Article
• Authors: Bschaden, Andreas; Pietrynik, Katarzyna; Schulenberg, Isabelle; Dieze, Anastasia; Rack, Ilka; Stroebele-Benschop, Nanette
• Is Part Of: Appetite. Volume 133(2019)
• Page Start: 199
• Page End: 203
• Publication Date: 2019-02-01
• Subjects: Pouring sequence -- Preparation sequence -- Eating behavior -- Snack -- Food preparation -- Contextual factors; Food habits -- Periodicals; Appetite -- Periodicals; Appetite disorders -- Periodicals; Electronic journals; 306.4613
• DOI: 10.1016/j.appet.2018.11.010
• Languages: English
• ISSNs: 0195-6663

Abstract

Abstract: Many contextual factors appear to influence both food intake as well as quality perception. A recent study showed the influence of pouring sequence in food preparation on food amount, ingredient ratio and calorie content. Two studies were conducted to further investigate the influence of pouring and preparation order on food intake. Using a within-subject design in study 1, participants were randomized to either pour yogurt or muesli first into a bowl before consuming the prepared snack. While the total amount of the snack did not differ between the two pouring order groups, participants poured significantly more yogurt and muesli when either snack component was poured first compared to when poured second. The second study used a real world setting asking participants to follow a certain preparation order when pouring their muesli and yogurt at home for one week. Again, whichever component was poured or spooned first was significantly more than when poured second. This effect remained over time. Depending on the caloric content of each snack component, the preparation sequence influenced total calorie consumption. It can be concluded that preparation sequence impacts total calorie intake even over time and has the potential to be used as a tool in weight management.