Hill A J, Magson L D, Blundell J E
Appetite. 1984 Dec;5(4):361-71. doi: 10.1016/s0195-6663(84)80008-2.
This study investigated the effects of palatability on ratings of hunger and other states, food preferences, bodily sensations, feelings and moods. Assessments of these were made before, during and after 12 healthy female subjects ate small equicaloric meals of either highly preferred of less preferred food. The sight of highly preferred food markedly increased subjects' rated desire to eat and this elevation was maintained during consumption. Hunger ratings were also elevated but only during consumption of the highly preferred food and to a smaller extent. There was no effect of the palatability of the food on rated feelings of fullness. Two hours after the meal, ratings of desire to eat and hunger were significantly higher after consumption of highly preferred food. This effect did not occur after eating less preferred food. Feelings of general positive affect, which followed the highly preferred meal, did not occur with the less preferred food. These findings throw light on the nature of the rated expression of hunger and on other terms used in describing dispositions to eat.
本研究调查了适口性对饥饿及其他状态评分、食物偏好、身体感觉、情感和情绪的影响。在12名健康女性受试者食用高热量的高偏好或低偏好食物的小餐之前、期间和之后，对这些方面进行了评估。看到高偏好食物显著增加了受试者的进食欲望评分，并且在进食过程中这种升高一直保持。饥饿评分也有所升高，但仅在食用高偏好食物期间且升高幅度较小。食物的适口性对饱腹感评分没有影响。用餐两小时后，食用高偏好食物后进食欲望和饥饿评分显著更高。食用低偏好食物后未出现这种效应。高偏好餐食后出现的总体积极情感，低偏好食物则未出现。这些发现揭示了饥饿评分表达的本质以及用于描述进食倾向的其他术语。
