Why we eat what we eat: new findings in eating psychology

Abstract

Aims: This symposium aims to provide an overview on new findings in eating psychology. Specifically, it aims at shedding light on different influences on eating behavior. Moreover, the symposium will disclose mechanisms how these influences affect eating behavior. Last, the importance of paying attention not only to food intake but also to intake-related outcomes will be underlined. Rationale: Unhealthy eating behavior is highly prevalent and, thus, there are many attempts to change this behavior. However, for designing effective interventions, a comprehensive understanding of eating behavior and influencing factors is crucial. Summary: To address these aims, a wide range of rigorous methods will be employed: an experimental study, a 7-year prospective study, an experience sampling study, and a cross-country online survey. First, Gudrun Sproesser (University of Konstanz) will target a comprehensive set of basic motives why people eat what they eat and investigate whether these are generalizable across countries with marked differences in eating environments. Second, Hanna Konttinen (University of Helsinki) will show how these eating motives can mediate influences of socio-economic status on eating behavior. Third, Gulbanu Kaptan (University of Leeds) will demonstrate how perceived food attributes are related to food evaluations and eating decisions. Forth, Sosja Prinsen (University of Utrecht) will address the phenomenon of self-licensing, that is justifications to give into food temptations. Specifically, she will uncover conflict resolving as a potential mechanism how self-licensing liberates people to indulge. Fifth, Marijn Stok (University of Konstanz) will show how visual deprivation affects food intake and intake-related outcomes such as perceived intake. Last, Jane Ogden (University of Surrey) will provide an in-depth discussion of the different presentations, tying them together into a perspective on the current state of the field. Altogether, the symposium is expected to make a significant contribution to the state of the art in eating psychology.