Gå til hovedinnhold

Publisert 2014

Les på engelsk


Tidsskrift : Food Research International , vol. 62 , p. 551–560 , 2014

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0963-9969
Elektronisk : 1873-7145

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Fiszman, S.; Varela-Tomasco, Paula; Diaz, P.; Linares, M.B.; Garrido, M.D.

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune


Designing food items with high satiating capacity is an area of increasing interest. It would be desirable for consumers
to be able to make informed choices about individual products based on understanding the energy balance
and the meaning of satiety.
In the present work, the perceptions that consumers have of the word “satiating” and of different protein-based
dishes were investigated in two populations (100 subjects related to the field of food science and technology and
100 unrelated to it). The Word Association (WA) technique was used, asking the consumers for the first four
words that came into their mind when they thought of “satiating food”. This was followed by a Free Listing
(FL) exercise that asked themto list four satiating food items. They also completed aNutritional Knowledge Questionnaire.
To evaluate the consumers' perception of the expected satiating capacity of different protein-based
meals, they were shown eight photographs of equicaloric dishes composed of one piece of protein (beef, pork,
chicken or fish) and one of two different side vegetables (salad or boiled potatoes). The expected satiety scores
ranked fish last among the protein foods and potatoes last among the side vegetables. The results indicated
that “satiating” food was related more with the immediate sensation of “stomach full” than with the cessation
of hunger. This was reinforced by the mention of negative sensations of discomfort after a copious meal. Hearty
dishes and meat were the meals most associated with satiating food items.