The choice of fat-free vs. regular-fat fudge: The effects of liking for the alternative and the restraint status

Appetite

Volumn 37, Issue 1, 2001, Pages 27-32

  Tuorila, H ^a,b   Kramer, F M ^b   Engell, D ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b U S ARMY RESEARCH INSTITUTE OF ENVIRONMENTAL MEDICINE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FAT;

ADULT; AGED; ARTICLE; FAT INTAKE; FEMALE; HUMAN; HUMAN EXPERIMENT; ICE CREAM;

EID: 0034869972     PISSN: 01956663     EISSN: None     Source Type: Journal    
DOI: 10.1006/appe.2001.0410     Document Type: Article

References (20)

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2. The effect of pre-exposure to food cues on the eating behavior of restrained and non-restrained eaters
3. Restraint eating
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5. Consumer responses to reduced and regular fat content in different products: Effects of gender, involvement and health concern
6. How information enhances the acceptability of a low-fat spread
7. Flavor perception and binding to food components
8. The effects of dieting on eating behavior: A three-factor model
9. Fat replacers and the functionality of fat in foods
10. Methodology and theory in human eating research
11. Attitudes to food and the role of food in life in the USA, Japan, Flemish Belgium and France: Possible implications for the diet-health debate
12. Food likes and dislikes
13. Can you have your low-fat cake and eat it too? The role of fat-modified products
14. The three-factor eating questionnaire to measure dietary restraint, disinhibition and hunger
15. Antecedents and consequences of expectations related to fat-free and regular-fat foods
16. Role of attitudes, dietary restraint, and fat avoidance strategies in reported consumption of selected fat-free foods
17. Differences in food-choice frequencies between restrained and unrestrained eaters
18. Consumer behaviour towards light products in Belgium
19. Measuring the involvement construct
20. Food liking and craving: A cross-cultural approach