在过去30年中,部分规模的增加被认为是导致过度消费的因素之一。过去对食物部分选择驱动因素的研究表明,选择较大的部分用于提供低预期饱腹感的食物。然而,预期饱腹感与预期饱腹感的各自贡献部分大小选择的其他两个潜在驱动因素,即感知到的健康和预期的美味,从未被探索过。在这项研究中,我们共同探索了预期满足的作用,当选择六个不同浇头和品牌的商业比萨饼范围内的部分时,感觉到健康和预期的味道。对于每个产品,63个披萨消费者选择了一个能满足他们午餐的份量,并给他们的预期饱腹感打分,感知到的健康和预期的品味。由于六个参与者选择了整个比萨饼作为理想的部分,而与顶部或品牌无关,在对57例参与者的应答完成的数据分析中未考虑他们的数据集.分层多元回归分析表明,部分大小方差是通过感知的健康状况和预期的味觉变量来预测的。通过事后探索性分析确定了在比萨饼中具有不同份量模式的两个亚组参与者。通过在模型中加入亚组与期望饱腹度变量之间以及亚组与感知健康度变量之间的交互项,显著提高了回归模型的解释力。亚组水平的分析显示,份量与预期饱腹感之间存在正相关或负相关,具体取决于亚组。对于一组,份量大小的选择更多是健康驱动的,而另一方面,更多的享乐主义驱动。这些结果表明,即使考虑到一个受欢迎的产品类别,健康感知可能是影响份量决定的重要因素。
Increasing portion sizes over the last 30 years are considered to be one of the factors underlying overconsumption. Past research on the drivers of portion selection for foods showed that larger portions are selected for foods delivering low expected
satiation. However, the respective contribution of expected
satiation vs. two other potential drivers of portion size selection, i.e. perceived healthfulness and expected tastiness, has never been explored. In this study, we conjointly explored the role of expected
satiation, perceived healthfulness and expected tastiness when selecting portions within a range of six commercial pizzas varying in their toppings and brands. For each product, 63 pizza consumers selected a portion size that would satisfy them for lunch and scored their expected
satiation, perceived healthfulness and expected tastiness. As six participants selected an entire pizza as ideal portion independently of topping or brand, their data sets were not considered in the data analyses completed on responses from 57 participants. Hierarchical multiple regression analyses showed that portion size variance was predicted by perceived healthiness and expected tastiness variables. Two sub-groups of participants with different portion size patterns across pizzas were identified through post-hoc exploratory analysis. The explanatory power of the regression model was significantly improved by adding interaction terms between sub-group and expected satiation variables and between sub-group and perceived healthfulness variables to the model. Analysis at a sub-group level showed either positive or negative association between portion size and expected
satiation depending on sub-groups. For one group, portion size selection was more health-driven and for the other, more hedonic-driven. These results showed that even when considering a well-liked product category, perceived healthfulness can be an important factor influencing portion size decision.