份量大小的选择是食欲和年轻人的指标,是由预期饱腹感等因素预测的,获得理想的饱腹感的喜好和动机(即,内隐饱腹感目标)。目前,关于老年人份量选择的决定因素的研究有限.因此,本研究旨在研究内隐饱腹感目标的个体差异之间的关系,与食物相关的期望,以及老年人的份量选择。自由生活的成年新加坡人(N=115;Nmales=62;年龄:M=66.21岁,SD=4.78,范围=60-83年)作为大脑的一部分参与,老龄化,微生物组,肌肉,骨头,运动研究(BAMMBE)。参与者完成了关于他们体验不同饱腹感状态和食物相关期望的主观要求的问卷(即,喜欢,如何填充)以及计算机化的份量大小选择任务。使用多元回归,我们发现,感觉舒适的目标(B=3.08,SE=1.04,t=2.96,p=.004)和停止饥饿(B=-2.25,SE=0.82,t=-2.75,p=.007)显着预测更大的份量选择(R2=0.24,F(4,87)=6.74,p<.001)。更大的份量(R2=0.53,F(5,90)=20.58,p<.001)也可以通过更大的预期饱腹感(B=0.47,SE=0.09,t=5.15,p<.001)来预测。将我们的发现与对年轻人进行的研究结果进行比较,表明诸如饱腹感相关目标等因素对份量选择的影响可能会随着年龄的增长而变化,而其他因素的影响(例如,食物带来的预期饱腹感/饱腹感)可能保持一致。这些发现可能为未来的策略提供信息,以相应地增加/减少部分大小,以确保老年人保持适当的健康体重。
Portion size selection is an indicator of appetite and within younger adults, is predicted by factors such as expected satiety, liking and motivations to achieve an ideal sensation of fullness (i.e., implicit satiety goals). Currently, there is limited research available on the determinants of portion size selection within older adults. Therefore, the current study aimed to examine the relationship between individual differences in implicit satiety goals, food-related expectations, and portion size selection in older adults. Free-living older adult Singaporeans (N = 115; Nmales = 62; age: M = 66.21 years, SD = 4.78, range = 60-83 years) participated as part of the Brain, Ageing, Microbiome, Muscle, Bone, and Exercise Study (BAMMBE). Participants completed questionnaires on their subjective requirements for experiencing different states of satiety and food-related expectations (i.e., liking, how filling) as well as a computerised portion size selection task. Using a multiple regression, we found that goals to feel comfortably full (B = 3.08, SE = 1.04, t = 2.96, p = .004) and to stop hunger (B = -2.25, SE = 0.82, t = -2.75, p = .007) significantly predicted larger portion size selection (R2 = 0.24, F(4,87) = 6.74, p < .001). Larger portion sizes (R2 = 0.53, F(5,90) = 20.58, p < .001) were also predicted by greater expected satiety (B = 0.47, SE = 0.09, t = 5.15, p < .001) and lower perceptions of how filling foods are (B = -2.92, SE = 0.77, t = -3.79, p < .001) but not liking (B = -0.09, SE = 0.91, t = -0.10, p = .925) or frequency (B = -18.42, SE = 16.91, t = -1.09, p = .279) of consumption of target foods. Comparing our findings to results of studies conducted with younger adults suggests the influence of factors such as satiety related goals on portion size selection may change with ageing while the influence of other factors (e.g., expected satiety/fullness delivered by foods) may remain consistent. These findings may inform future strategies to increase/decrease portion size accordingly to ensure older adults maintain an appropriate healthy weight.