Abstract
In modern times, the majority of food intake is believed to be driven by hedonic processes, rather than homeostatic ones. Various factors have been found to influence the hedonic eating experience and thereby influence eating behaviour, and each factor can be regarded a piece that contributes to parts of the total picture of the hedonic response to food. As a result, the literature on the hedonic response to food-related experiences is comprehensive, but at the same time rather fragmented; and importantly, it is not clear how individuals/segments differ in key drivers of their hedonic experience and the extent to which food pleasure is perceived. In this paper, we present a conceptual framework for the development of a scale (self-report questionnaire) to measure the qualitative and quantitative aspects of food-related pleasure, the Food Pleasure Scale. We introduce the concept of (an)hedonia and scales developed in the past for its measurement, identify the spectrum of characteristics influencing food-related pleasure and explain the relevance of developing such a scale. Based on this theoretical framework, a strategy for the development of the Food Pleasure Scale is proposed.
Highlights
Hunger and satiety sensations, and the energy balance, are regulated by a neuroendocrine system located in the brain—in the hypothalamus
If eating behaviour were only regulated by homeostatic systems, food intake would be driven by a response to a purely physiological need, and as a result, the majority of people would be of normal weight
We introduce the concept ofhedonia, theability to experience pleasure, and scales developed in the past for its measurement (Section 2), and unfold the relevance of approachingheonia in a food context (Section 3)
Summary
The energy balance, are regulated by a neuroendocrine system located in the brain—in the hypothalamus. The theoretical framework presented here will be used to develop a self-reported scale to measure qualitative and quantitative aspects of food pleasure (outside the scope of this paper) Such a scale will facilitate researchers to accurately tap into the subjective nature of what individuals find pleasurable in food-related contexts; identify subjects with altered or impaired hedonic response(s) and the characteristics of these populations; and clarify the underlying causes. A scale measuring food-related pleasure will, as the first step in a sequence of studies, facilitate: accurately tapping into the subjective nature of what individuals find pleasurable in food-related contexts; identifying subjects with different or impaired hedonic response(s) and the characteristics of these populations; and clarifying the underlying causes. Greater insights into the processes of food pleasure cues will be important for understanding the unique flexibility of human food choices and the conditions that might promote overeating, and will be critical for understanding and guiding people toward healthy eating behaviour
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