77:'. Participants are shown a fixed 'standard' portion of food and this is compared against a different 'comparison' food. Over a series of trials the size of the comparison food is manipulated and participants are asked to pick the food that is expected to deliver greater satiety. At the end of the task a measure of 'expected satiety' is calculated. This relates to the number of calories of the comparison food that would be expected to deliver the same satiety as the fixed standard. A conceptually similar alternative is to use a '
81:'. Participants are shown a picture of a standard food next to a picture of a comparison food. Using specialist software, participants change the size of the comparison portion using keyboard responses. Pictures are loaded with sufficient speed that the change in the comparison becomes 'animated.' Participants are told to match the comparison food until both are expected to deliver the same satiety. If the same standard is used then the expected satiety of different foods can be quantified and compared directly.
58:
33:
Scientists have discovered that foods differ considerably in their expected satiety. One estimate in the United
Kingdom suggested that there may be a six-fold difference in foods commonly consumed there, when they are compared calorie for calorie. This range of variation is important because expected
42:
Some researchers also suggest that expected satiety is an important mediator of energy intake. They argue that within-meal events (immediate post-ingestive feedback, e.g., gastric stretch) play a relatively minor role and that meal size is largely determined by decisions about portion size, before a
97:
or texture of food can have a marked effect. Expected satiation may be higher in foods that have a higher protein content, and in those that require more chewing and that are eaten slowly. Remarkably, it also appears that the expected satiety and expected satiation of foods is influenced by their
110:
and fullness that is experienced after a meal has been consumed. Product labelling and branding is likely to modify expected satiety. Therefore, this kind of information has the potential to influence appetite directly. Together, these observations are consistent with emerging evidence that
38:
and an excellent predictor of self-selected portion sizes. Specifically, foods that have high expected satiety and high expected satiation tend to be selected in smaller portions (fewer calories). Therefore, they may be especially suited to diets that are designed to reduce energy intake.
72:
Early approaches relied on rating scales. More recently, techniques have been developed that quantify expectations very precisely by comparing foods directly on a calorie-for-calorie basis. The first of these used a classical psychophysical approach based on a
63:
62:
59:
64:
61:
89:
Expectations about the post-ingestive effects of a food are learned over time. In particular, it would appear that the expected satiety and expected satiation of foods increases as they become familiar.
60:
43:
meal begins. Consistent with this proposition, observational studies show that 'plate cleaning' is extremely common, that humans tend to plan their meal size in advance, and that
870:
Forde, C.G. (2013). "Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation".
106:
The effects of expected satiety and expected satiation appear to extend beyond meal planning. Several studies show that these expectations also influence the
948:
Piqueras-Fiszman, B. (2012). "The weight of the container influences expected satiety, perceived density, and subsequent expected fullness".
119:
Recent reviews highlight opportunities to reformulate commercial food products to increase their expected satiety and expected satiation.
913:
Ferriday, D. (2013). "Exploring relationships between expected satiation, eating topography and actual satiety across a range of meals".
468:
Green, S.M. (1996). "Subjective and objective indices of the satiating effect of foods. Can people predict how filling a food will be?".
1219:
Fiszman, Susana; Tarrega, Amparo (2017). "Expectations of food satiation and satiety reviewed with special focus on food properties".
1273:
373:"Computer-based assessments of expected satiety predict behavioural measures of portion-size selection and food intake"
538:
Brunstrom, J.M. (2008). "Measuring 'expected satiety' in a range of common foods using a method of constant stimuli".
148:
Brunstrom, J.M. (2008). "Measuring 'expected satiety' in a range of common foods using a method of constant stimuli".
93:
Expectations are also thought to be governed by the orosensory characteristics of food. Even subtle changes to the
495:
de Graaf, C. (1992). "Beliefs about the satiating effect of bread with spread varying in macronutrient content".
669:
Irvine, M. (2012). "Increased familiarity with eating a food to fullness underlies increased expected satiety".
1268:
74:
991:
Brunstrom, J.M. (2011). "'Expected satiety' changes hunger and fullness in the inter-meal interval".
583:"How many calories are on our plate? Expected fullness, not liking, determines meal-size selection"
193:"How many calories are on our plate? Expected fullness, not liking, determines meal-size selection"
78:
1172:"Western diet consumption and cognitive impairment: Links to hippocampal dysfunction and obesity"
283:"Expected Satiety: Application to weight management and understanding energy selection in humans"
1127:
Higgs, S. (2002). "Memory for recent eating and its influence on subsequent food intake".
8:
107:
30:
which refers to the immediate fullness (post meal) that a food is expected to generate.
1196:
1171:
1152:
1104:
1077:
1058:
1016:
973:
930:
895:
778:
694:
651:
563:
520:
450:
400:
307:
282:
258:
233:
173:
839:"Subtle changes in the flavour and texture of a drink enhance expectations of satiety"
1244:
1236:
1201:
1144:
1109:
1008:
965:
887:
819:
770:
735:
686:
643:
604:
555:
512:
508:
477:
442:
392:
353:
312:
263:
214:
165:
111:
implicates hippocampal-dependent memory mechanisms in behavioural responses to food.
1156:
1062:
1020:
934:
782:
698:
655:
567:
524:
454:
404:
177:
1228:
1191:
1183:
1136:
1099:
1089:
1050:
1000:
977:
957:
922:
899:
879:
850:
809:
762:
725:
678:
635:
594:
547:
504:
434:
384:
343:
302:
294:
253:
245:
204:
157:
1187:
1094:
1036:"Product labelling can confer sustained increases in expected and actual satiety"
798:"Expected satiation after repeated consumption of low- or high-energy-dense soup"
1054:
1004:
961:
926:
883:
766:
682:
639:
551:
438:
388:
161:
1035:
623:
419:
372:
94:
814:
797:
298:
1262:
1240:
714:"Children's familiarity with snack foods changes expectations about fullness"
234:"Mind over platter: pre-meal planning and the control of meal size in humans"
128:
730:
713:
1248:
1205:
1148:
1140:
1113:
1012:
969:
891:
855:
838:
823:
774:
753:
Brunstrom, J.M. (2010). "Familiarity changes expectations about fullness".
739:
690:
647:
608:
559:
446:
396:
357:
316:
267:
218:
169:
516:
481:
599:
582:
348:
331:
209:
192:
35:
249:
1232:
45:
26:
that is expected from a particular food. It is closely associated with
420:"What determines real-world meal size? Evidence for pre-meal planning"
23:
332:"The clean plate club: about 92% of self-served food is eaten"
624:"Conditioning 'fullness expectations' in a novel dessert"
68:
Selecting a portion in a measure of expected satiety
1078:"Episodic memory and appetite regulation in humans"
16:Anticipated relief from hunger provided by a food
1260:
947:
1218:
34:satiety is thought to be a good predictor of
836:
1195:
1103:
1093:
1075:
990:
854:
813:
795:
752:
729:
621:
598:
580:
537:
370:
347:
306:
257:
231:
208:
190:
147:
912:
494:
56:
1169:
711:
329:
1261:
718:American Journal of Clinical Nutrition
668:
470:European Journal of Clinical Nutrition
1126:
869:
467:
280:
101:
1033:
417:
13:
14:
1285:
336:International Journal of Obesity
238:International Journal of Obesity
1212:
1163:
1120:
1069:
1027:
984:
941:
906:
863:
830:
789:
746:
705:
662:
615:
574:
531:
84:
488:
461:
411:
364:
323:
274:
225:
184:
141:
52:
1:
1188:10.1016/j.physbeh.2010.12.003
134:
22:is the amount of relief from
1095:10.1371/journal.pone.0050707
802:British Journal of Nutrition
509:10.1016/0195-6663(92)90189-d
7:
1055:10.1016/j.appet.2011.05.069
1005:10.1016/j.appet.2011.01.002
962:10.1016/j.appet.2011.12.021
927:10.1016/j.appet.2013.06.021
884:10.1016/j.appet.2012.09.015
767:10.1016/j.appet.2010.01.015
683:10.1016/j.appet.2012.10.011
640:10.1016/j.appet.2009.02.009
552:10.1016/j.appet.2008.04.017
439:10.1016/j.appet.2011.01.006
389:10.1016/j.appet.2012.09.007
162:10.1016/j.appet.2008.04.017
122:
49:eating is relatively rare.
10:
1290:
1274:Eating behaviors of humans
75:method of constant stimuli
815:10.1017/s0007114511005344
299:10.1007/s13679-015-0144-0
1076:Brunstrom, J.M. (2012).
796:Hogenkamp, P.S. (2012).
622:Brunstrom, J.M. (2009).
581:Brunstrom, J.M. (2009).
371:Wilkinson, L.L. (2012).
232:Brunstrom, J.M. (2014).
191:Brunstrom, J.M. (2012).
114:
1176:Physiology and Behavior
837:McCrickerd, K. (2012).
731:10.3945/ajcn.111.016873
287:Current Obesity Reports
1170:Kanoski, S.E. (2011).
1141:10.1006/appe.2002.0500
856:10.1186/2044-7248-1-20
843:Flavour Sci Recent Dev
69:
67:
712:Hardman, C. (2011).
600:10.1038/oby.2009.201
349:10.1038/ijo.2014.104
330:Wansink, B. (2014).
281:Forde, C.G. (2015).
210:10.1038/oby.2009.201
108:hunger (physiology)
79:method of adjustment
1269:Nutritional science
1221:Food & Function
250:10.1038/ijo.2014.83
1233:10.1039/C7FO00307B
1034:Fay, S.H. (2011).
244:(Suppl 1): S9–12.
102:Effect on appetite
98:perceived weight.
70:
28:expected satiation
593:(10): 1884–1890.
203:(10): 1884–1890.
65:
1281:
1253:
1252:
1227:(8): 2686–2697.
1216:
1210:
1209:
1199:
1167:
1161:
1160:
1124:
1118:
1117:
1107:
1097:
1073:
1067:
1066:
1040:
1031:
1025:
1024:
988:
982:
981:
945:
939:
938:
910:
904:
903:
867:
861:
860:
858:
834:
828:
827:
817:
793:
787:
786:
750:
744:
743:
733:
709:
703:
702:
677:(13–18): 13–18.
666:
660:
659:
619:
613:
612:
602:
578:
572:
571:
535:
529:
528:
492:
486:
485:
465:
459:
458:
424:
418:Fay, S. (2011).
415:
409:
408:
368:
362:
361:
351:
327:
321:
320:
310:
278:
272:
271:
261:
229:
223:
222:
212:
188:
182:
181:
145:
66:
20:Expected satiety
1289:
1288:
1284:
1283:
1282:
1280:
1279:
1278:
1259:
1258:
1257:
1256:
1217:
1213:
1168:
1164:
1125:
1121:
1074:
1070:
1038:
1032:
1028:
989:
985:
946:
942:
911:
907:
868:
864:
835:
831:
794:
790:
751:
747:
724:(5): 1196–201.
710:
706:
667:
663:
620:
616:
579:
575:
536:
532:
493:
489:
476:(12): 798–806.
466:
462:
422:
416:
412:
369:
365:
328:
324:
279:
275:
230:
226:
189:
185:
146:
142:
137:
125:
117:
104:
87:
57:
55:
17:
12:
11:
5:
1287:
1277:
1276:
1271:
1255:
1254:
1211:
1162:
1119:
1088:(12): e50707.
1068:
1026:
983:
956:(2): 559–562.
940:
905:
878:(1): 208–219.
862:
829:
808:(1): 182–190.
788:
745:
704:
661:
634:(3): 780–783.
614:
573:
546:(3): 604–614.
530:
503:(2): 121–128.
487:
460:
433:(2): 284–289.
410:
383:(3): 933–938.
363:
342:(2): 371–374.
322:
293:(1): 131–140.
273:
224:
183:
156:(3): 604–614.
139:
138:
136:
133:
132:
131:
124:
121:
116:
113:
103:
100:
86:
83:
54:
51:
15:
9:
6:
4:
3:
2:
1286:
1275:
1272:
1270:
1267:
1266:
1264:
1250:
1246:
1242:
1238:
1234:
1230:
1226:
1222:
1215:
1207:
1203:
1198:
1193:
1189:
1185:
1181:
1177:
1173:
1166:
1158:
1154:
1150:
1146:
1142:
1138:
1135:(2): 159–66.
1134:
1130:
1123:
1115:
1111:
1106:
1101:
1096:
1091:
1087:
1083:
1079:
1072:
1064:
1060:
1056:
1052:
1048:
1044:
1037:
1030:
1022:
1018:
1014:
1010:
1006:
1002:
998:
994:
987:
979:
975:
971:
967:
963:
959:
955:
951:
944:
936:
932:
928:
924:
920:
916:
909:
901:
897:
893:
889:
885:
881:
877:
873:
866:
857:
852:
848:
844:
840:
833:
825:
821:
816:
811:
807:
803:
799:
792:
784:
780:
776:
772:
768:
764:
761:(3): 587–90.
760:
756:
749:
741:
737:
732:
727:
723:
719:
715:
708:
700:
696:
692:
688:
684:
680:
676:
672:
665:
657:
653:
649:
645:
641:
637:
633:
629:
625:
618:
610:
606:
601:
596:
592:
588:
584:
577:
569:
565:
561:
557:
553:
549:
545:
541:
534:
526:
522:
518:
514:
510:
506:
502:
498:
491:
483:
479:
475:
471:
464:
456:
452:
448:
444:
440:
436:
432:
428:
421:
414:
406:
402:
398:
394:
390:
386:
382:
378:
374:
367:
359:
355:
350:
345:
341:
337:
333:
326:
318:
314:
309:
304:
300:
296:
292:
288:
284:
277:
269:
265:
260:
255:
251:
247:
243:
239:
235:
228:
220:
216:
211:
206:
202:
198:
194:
187:
179:
175:
171:
167:
163:
159:
155:
151:
144:
140:
130:
129:Satiety value
127:
126:
120:
112:
109:
99:
96:
91:
82:
80:
76:
50:
48:
47:
40:
37:
31:
29:
25:
21:
1224:
1220:
1214:
1182:(1): 59–68.
1179:
1175:
1165:
1132:
1128:
1122:
1085:
1081:
1071:
1046:
1042:
1029:
999:(2): 310–5.
996:
992:
986:
953:
949:
943:
918:
914:
908:
875:
871:
865:
849:(20): 1–11.
846:
842:
832:
805:
801:
791:
758:
754:
748:
721:
717:
707:
674:
670:
664:
631:
627:
617:
590:
586:
576:
543:
539:
533:
500:
496:
490:
473:
469:
463:
430:
426:
413:
380:
376:
366:
339:
335:
325:
290:
286:
276:
241:
237:
227:
200:
196:
186:
153:
149:
143:
118:
105:
92:
88:
85:Determinants
71:
44:
41:
32:
27:
19:
18:
53:Measurement
36:food choice
1263:Categories
1049:(2): 557.
921:(1): 474.
135:References
46:ad libitum
1241:2042-6496
1249:28686245
1206:21167850
1157:22842724
1149:12354684
1129:Appetite
1114:23227200
1082:PLOS ONE
1063:54231213
1043:Appetite
1021:32342690
1013:21219951
993:Appetite
970:22245134
950:Appetite
935:54408143
915:Appetite
892:23017464
872:Appetite
824:22017801
783:33559237
775:20138942
755:Appetite
740:21918214
699:35976185
691:23092755
671:Appetite
656:31078385
648:19501781
628:Appetite
609:19543204
568:24318905
560:18547677
540:Appetite
525:12187141
497:Appetite
455:32092114
447:21232568
427:Appetite
405:11942486
397:22989621
377:Appetite
358:24946909
317:26627096
268:25033963
219:19543204
178:24318905
170:18547677
150:Appetite
123:See also
1197:3056912
1105:3515570
978:3275288
900:9958239
587:Obesity
517:1319130
482:8968700
308:4881812
259:4105578
197:Obesity
1247:
1239:
1204:
1194:
1155:
1147:
1112:
1102:
1061:
1019:
1011:
976:
968:
933:
898:
890:
822:
781:
773:
738:
697:
689:
654:
646:
607:
566:
558:
523:
515:
480:
453:
445:
403:
395:
356:
315:
305:
266:
256:
217:
176:
168:
95:flavor
24:hunger
1153:S2CID
1059:S2CID
1039:(PDF)
1017:S2CID
974:S2CID
931:S2CID
896:S2CID
779:S2CID
695:S2CID
652:S2CID
564:S2CID
521:S2CID
451:S2CID
423:(PDF)
401:S2CID
174:S2CID
115:Notes
1245:PMID
1237:ISSN
1202:PMID
1145:PMID
1110:PMID
1009:PMID
966:PMID
888:PMID
820:PMID
771:PMID
736:PMID
687:PMID
644:PMID
605:PMID
556:PMID
513:PMID
478:PMID
443:PMID
393:PMID
354:PMID
313:PMID
264:PMID
215:PMID
166:PMID
1229:doi
1192:PMC
1184:doi
1180:103
1137:doi
1100:PMC
1090:doi
1051:doi
1001:doi
958:doi
923:doi
880:doi
851:doi
810:doi
806:108
763:doi
726:doi
679:doi
636:doi
595:doi
548:doi
505:doi
435:doi
385:doi
344:doi
303:PMC
295:doi
254:PMC
246:doi
205:doi
158:doi
1265::
1243:.
1235:.
1223:.
1200:.
1190:.
1178:.
1174:.
1151:.
1143:.
1133:39
1131:.
1108:.
1098:.
1084:.
1080:.
1057:.
1047:57
1045:.
1041:.
1015:.
1007:.
997:56
995:.
972:.
964:.
954:58
952:.
929:.
919:71
917:.
894:.
886:.
876:60
874:.
845:.
841:.
818:.
804:.
800:.
777:.
769:.
759:54
757:.
734:.
722:94
720:.
716:.
693:.
685:.
675:61
673:.
650:.
642:.
632:52
630:.
626:.
603:.
591:17
589:.
585:.
562:.
554:.
544:51
542:.
519:.
511:.
501:18
499:.
474:50
472:.
449:.
441:.
431:56
429:.
425:.
399:.
391:.
381:59
379:.
375:.
352:.
340:39
338:.
334:.
311:.
301:.
289:.
285:.
262:.
252:.
242:38
240:.
236:.
213:.
201:17
199:.
195:.
172:.
164:.
154:51
152:.
1251:.
1231::
1225:8
1208:.
1186::
1159:.
1139::
1116:.
1092::
1086:7
1065:.
1053::
1023:.
1003::
980:.
960::
937:.
925::
902:.
882::
859:.
853::
847:1
826:.
812::
785:.
765::
742:.
728::
701:.
681::
658:.
638::
611:.
597::
570:.
550::
527:.
507::
484:.
457:.
437::
407:.
387::
360:.
346::
319:.
297::
291:4
270:.
248::
221:.
207::
180:.
160::
73:'
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.