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[PMID]:29202890
[Au] Autor:Medin AC; Carlsen MH; Hambly C; Speakman JR; Strohmaier S; Andersen LF
[Ad] Endereço:1Department of Nutrition,Institute of Basic Medical Sciences,University of Oslo,0317 Oslo,Norway.
[Ti] Título:The validity of a web-based FFQ assessed by doubly labelled water and multiple 24-h recalls.
[So] Source:Br J Nutr;118(12):1106-1117, 2017 Dec.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The aim of this study was to validate the estimated habitual dietary intake from a newly developed web-based FFQ (WebFFQ), for use in an adult population in Norway. In total, ninety-two individuals were recruited. Total energy expenditure (TEE) measured by doubly labelled water was used as the reference method for energy intake (EI) in a subsample of twenty-nine women, and multiple 24-h recalls (24HR) were used as the reference method for the relative validation of macronutrients and food groups in the entire sample. Absolute differences, ratios, crude and deattenuated correlations, cross-classifications, Bland-Altman plot and plots between misreporting of EI (EI-TEE) and the relative misreporting of food groups (WebFFQ-24HR) were used to assess the validity. Results showed that EI on group level was not significantly different from TEE measured by doubly labelled water (0·7 MJ/d), but ranking abilities were poor (r -0·18). The relative validation showed an overestimation for the majority of the variables using absolute intakes, especially for the food groups 'vegetables' and 'fish and shellfish', but an improved agreement between the test and reference tool was observed for energy adjusted intakes. Deattenuated correlation coefficients were between 0·22 and 0·89, and low levels of grossly misclassified individuals (0-3 %) were observed for the majority of the energy adjusted variables for macronutrients and food groups. In conclusion, energy estimates from the WebFFQ should be used with caution, but the estimated absolute intakes on group level and ranking abilities seem acceptable for macronutrients and most food groups.
[Mh] Termos MeSH primário: Deutério
Registros de Dieta
Internet
Rememoração Mental
Inquéritos e Questionários
[Mh] Termos MeSH secundário: Adolescente
Adulto
Idoso
Índice de Massa Corporal
Dieta
Carboidratos da Dieta/administração & dosagem
Gorduras na Dieta/administração & dosagem
Fibras na Dieta/administração & dosagem
Proteínas na Dieta/administração & dosagem
Feminino
Seres Humanos
Masculino
Meia-Idade
Noruega
Avaliação Nutricional
Tamanho da Porção
Reprodutibilidade dos Testes
Água
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE; VALIDATION STUDIES
[Nm] Nome de substância:
0 (Dietary Carbohydrates); 0 (Dietary Fats); 0 (Dietary Fiber); 0 (Dietary Proteins); 059QF0KO0R (Water); AR09D82C7G (Deuterium)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171227
[Lr] Data última revisão:
171227
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171206
[St] Status:MEDLINE
[do] DOI:10.1017/S0007114517003178


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[PMID]:28967343
[Au] Autor:Fong M; Caterson ID; Madigan CD
[Ad] Endereço:Charles Perkins Centre,The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders,The University of Sydney,Sydney, NSW 2006,Australia.
[Ti] Título:Are large dinners associated with excess weight, and does eating a smaller dinner achieve greater weight loss? A systematic review and meta-analysis.
[So] Source:Br J Nutr;118(8):616-628, 2017 Oct.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:There are suggestions that large evening meals are associated with greater BMI. This study reviewed systematically the association between evening energy intake and weight in adults and aimed to determine whether reducing evening intake achieves weight loss. Databases searched were MEDLINE, PubMed, Cinahl, Web of Science, Cochrane Library of Clinical Trials, EMBASE and SCOPUS. Eligible observational studies investigated the relationship between BMI and evening energy intake. Eligible intervention trials compared weight change between groups where the proportion of evening intake was manipulated. Evening intake was defined as energy consumed during a certain time - for example 18.00-21.00 hours - or self-defined meal slots - that is 'dinner'. The search yielded 121 full texts that were reviewed for eligibility by two independent reviewers. In all, ten observational studies and eight clinical trials were included in the systematic review with four and five included in the meta-analyses, respectively. Four observational studies showed a positive association between large evening intake and BMI, five showed no association and one showed an inverse relationship. The meta-analysis of observational studies showed a non-significant trend between BMI and evening intake (P=0·06). The meta-analysis of intervention trials showed no difference in weight change between small and large dinner groups (-0·89 kg; 95 % CI -2·52, 0·75, P=0·29). This analysis was limited by significant heterogeneity, and many trials had an unknown or high risk of bias. Recommendations to reduce evening intake for weight loss cannot be substantiated by clinical evidence, and more well-controlled intervention trials are needed.
[Mh] Termos MeSH primário: Índice de Massa Corporal
Dieta
Refeições
Tamanho da Porção
Perda de Peso
[Mh] Termos MeSH secundário: Ensaios Clínicos como Assunto
Bases de Dados Factuais
Seres Humanos
Avaliação Nutricional
Obesidade/dietoterapia
Estudos Observacionais como Assunto
[Pt] Tipo de publicação:JOURNAL ARTICLE; META-ANALYSIS; REVIEW
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171030
[Lr] Data última revisão:
171030
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171003
[St] Status:MEDLINE
[do] DOI:10.1017/S0007114517002550


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[PMID]:28446630
[Au] Autor:McCrickerd K; Lim CM; Leong C; Chia EM; Forde CG
[Ad] Endereço:Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Agency for Science, Technology, and Research, and National University Health System, Singapore, Singapore.
[Ti] Título:Texture-Based Differences in Eating Rate Reduce the Impact of Increased Energy Density and Large Portions on Meal Size in Adults.
[So] Source:J Nutr;147(6):1208-1217, 2017 Jun.
[Is] ISSN:1541-6100
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Large portions and high dietary energy density promote overconsumption at meal times. This could be reduced by eating slowly. Two studies investigated whether texture-based reductions in eating rate and oral processing moderate consumption at breakfast in combination with variations in energy density and portion size. Adults attended 4 breakfast sessions (2 × 2 repeated-measures design) to consume rice porridge, combining a 45% reduction in eating rate [thin porridge (140 g/min) compared with thick porridge (77 g/min)] with a 77% increase in energy density (0.57 compared with 1.01 kcal/g) in study 1 [ = 61; aged 21-48 y; body mass index (BMI; in kg/m ): 16-29] and a 50% increase in portion size (100% compared with 150%) in study 2 ( = 53; aged 21-42 y; BMI: 16-29). Oral processing behaviors were coded by using webcams. Porridge intake was measured alongside changes in rated appetite. Increases in energy density and portion size led to increases of 80% and 13% in energy intake at breakfast, respectively ( < 0.001), but only portion size increased the weight of food consumed (13%). The thicker porridges were consumed at a slower rate and led to 11-13% reductions in food weight and energy intake compared with the thin versions ( < 0.001). Combined, the least energy was consumed when the thick "slow" porridge was served with a lower energy density or smaller portion ( < 0.05). Although intake was reduced for the thick porridges, they were expected to be more filling than the thin versions and experienced as equally satiating postconsumption. Adults eat in response to external features of the food environment. An opportunity exists to use a combination of energy-density dilution, smaller portions, and natural variations in food texture to design meals that promote reductions in energy intake while maintaining satiety.
[Mh] Termos MeSH primário: Apetite
Desjejum
Ingestão de Alimentos
Ingestão de Energia
Comportamento Alimentar
Tamanho da Porção
Saciação
[Mh] Termos MeSH secundário: Adulto
Grãos Comestíveis
Feminino
Seres Humanos
Hiperfagia/prevenção & controle
Masculino
Meia-Idade
Obesidade/etiologia
Obesidade/prevenção & controle
Oryza
Viscosidade
Adulto Jovem
[Pt] Tipo de publicação:CLINICAL TRIAL; JOURNAL ARTICLE
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170705
[Lr] Data última revisão:
170705
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170428
[St] Status:MEDLINE
[do] DOI:10.3945/jn.116.244251


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[PMID]:28424081
[Au] Autor:Reinders MJ; Huitink M; Dijkstra SC; Maaskant AJ; Heijnen J
[Ad] Endereço:Wageningen University and Research, Wageningen Economic Research, P.O. Box 29703, 2502 LS, The Hague, The Netherlands. machiel.reinders@wur.nl.
[Ti] Título:Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment.
[So] Source:Int J Behav Nutr Phys Act;14(1):41, 2017 Dec 25.
[Is] ISSN:1479-5868
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The aim of this research was to investigate whether increased portion sizes of vegetables and decreased portion sizes of meat on main dishes increased the amount of vegetables consumed in a real-life restaurant setting without affecting customer satisfaction. The participants were unaware of the experiment. METHODS: A cross-over design was used in which three restaurants were randomly assigned to a sequence of an intervention and control condition. In the intervention period, the vegetable portion sizes on the plates of main dishes were doubled (150 g of vegetables instead of 75 g) and the portion sizes of meat on the plates were reduced by an average of 12.5%. In the control period, the portion sizes of the main dishes were maintained as usual. In total, 1006 observations and questionnaires were included. RESULTS: Vegetable consumption from plates was significantly higher during the intervention period (M = 115.5 g) than during the control period (M = 61.7 g). Similarly, total vegetable consumption (including side dishes) was significantly higher during the intervention period (M = 178.0 g) than during the control period (M = 137.0 g). Conversely, meat consumption was significantly lower during the intervention period (M = 183.1 g) than during the control period (M = 211.1 g). Satisfaction with the restaurant visit did not differ between the intervention period (M = 1.27) and control period (M = 1.35). Satisfaction with the main dish was significantly lower during the intervention period (M = 1.25) than during the control period (M = 1.38), although in both cases, the scores indicated that participants remained (very) satisfied with their main dish. CONCLUSIONS: This study showed that increasing vegetable portions in combination with decreasing meat portions (unknowingly to the consumer) increased the amount of vegetables consumed and decreased the amount of meat consumed. Furthermore, despite the changes in portion sizes, participants remained satisfied with their restaurant visit and main dish. The findings of this study suggest that modifying portion size in restaurants is an effective tool for stimulating vegetable consumption and consequently healthy and sustainable diets.
[Mh] Termos MeSH primário: Planejamento de Cardápio
Tamanho da Porção
Restaurantes
Verduras
[Mh] Termos MeSH secundário: Adolescente
Adulto
Idoso
Idoso de 80 Anos ou mais
Criança
Comportamento do Consumidor
Estudos Cross-Over
Feminino
Seres Humanos
Masculino
Carne
Meia-Idade
Fatores Socioeconômicos
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170714
[Lr] Data última revisão:
170714
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170421
[St] Status:MEDLINE
[do] DOI:10.1186/s12966-017-0496-9


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[PMID]:28340101
[Au] Autor:Almiron-Roig E; Aitken A; Galloway C; Ellahi B
[Ad] Endereço:MRC Elsie Widdowson Laboratory, Cambridge, UK.
[Ti] Título:Dietary assessment in minority ethnic groups: a systematic review of instruments for portion-size estimation in the United Kingdom.
[So] Source:Nutr Rev;75(3):188-213, 2017 03 01.
[Is] ISSN:1753-4887
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Context: Dietary assessment in minority ethnic groups is critical for surveillance programs and for implementing effective interventions. A major challenge is the accurate estimation of portion sizes for traditional foods and dishes. Objective: The aim of this systematic review was to assess records published up to 2014 describing a portion-size estimation element (PSEE) applicable to the dietary assessment of UK-residing ethnic minorities. Data sources, selection, and extraction: Electronic databases, internet sites, and theses repositories were searched, generating 5683 titles, from which 57 eligible full-text records were reviewed. Data analysis: Forty-two publications about minority ethnic groups (n = 20) or autochthonous populations (n = 22) were included. The most common PSEEs (47%) were combination tools (eg, food models and portion-size lists), followed by portion-size lists in questionnaires/guides (19%) and image-based and volumetric tools (17% each). Only 17% of PSEEs had been validated against weighed data. Conclusions: When developing ethnic-specific dietary assessment tools, it is important to consider customary portion sizes by sex and age, traditional household utensil usage, and population literacy levels. Combining multiple PSEEs may increase accuracy, but such methods require validation.
[Mh] Termos MeSH primário: Grupos Étnicos
Avaliação Nutricional
Tamanho da Porção
[Mh] Termos MeSH secundário: Bases de Dados Factuais
Seres Humanos
Estudos Observacionais como Assunto
Reino Unido
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170906
[Lr] Data última revisão:
170906
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170325
[St] Status:MEDLINE
[do] DOI:10.1093/nutrit/nuw058


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[PMID]:28265869
[Au] Autor:Steenhuis I; Poelman M
[Ad] Endereço:Department of Health Sciences, Faculty of Earth & Life Sciences, Vrije Universiteit Amsterdam, Amsterdam Public Health Research Institute, Amsterdam, The Netherlands. Ingrid.steenhuis@vu.nl.
[Ti] Título:Portion Size: Latest Developments and Interventions.
[So] Source:Curr Obes Rep;6(1):10-17, 2017 Mar.
[Is] ISSN:2162-4968
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:PURPOSE OF REVIEW: The aim of this review is to provide an overview of (1) underlying mechanisms of the effect of portion size on energy intake, (2) external factors explaining the portion size effect and (3) interventions and measurements aimed at food portion size. RECENT FINDINGS: Previous studies have shown that portion sizes have increased in recent decades. Many experimental studies have been conducted to unravel the mechanisms underlying the portion-size effect on food intake (e.g. the appropriateness mechanism, the 'unit bias' mechanism, the 'previous experience/expectation' mechanism, the 'visual cue' mechanism and the 'bite size' mechanism). In addition, external factors have been found to drive food portion selection and consumption (e.g. value for money, mindless eating, levels of awareness, estimation bias. Research on several interventions (ranging from 'providing information' to 'eliminating choice') have been conducted, but remain scarce, especially intervention studies in which portion size is a key focus in weight loss. Moreover, only three new instruments with respect to portion control behavior have been developed. There is considerable evidence for the portion-size effect on energy intake. However, the work on interventions targeting portion size and measurements for portion control behavior are limited. Moreover, from the literature it is not yet clear what type of interventions work best, for whom and in what context.
[Mh] Termos MeSH primário: Obesidade/etiologia
Tamanho da Porção/efeitos adversos
[Mh] Termos MeSH secundário: Comportamento de Escolha
Sinais (Psicologia)
Ingestão de Energia/fisiologia
Comportamento Alimentar/psicologia
Educação em Saúde/métodos
Seres Humanos
Motivação
Obesidade/economia
Tamanho da Porção/economia
Rotulagem de Produtos
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170815
[Lr] Data última revisão:
170815
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170308
[St] Status:MEDLINE
[do] DOI:10.1007/s13679-017-0239-x


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[PMID]:28238895
[Au] Autor:Lora KR; Cheney M; Branscum P
[Ti] Título:Hispanic Mothers' Views of the Fathers' Role in Promoting Healthy Behaviors at Home: Focus Group Findings.
[So] Source:J Acad Nutr Diet;117(6):914-922, 2017 Jun.
[Is] ISSN:2212-2672
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Overweight and obesity prevention interventions rarely take into account the unique role of fathers in promoting healthy home environments. OBJECTIVE: To use qualitative methodology to examine the views of Hispanic mothers of children aged 2 to 5 years regarding fathers' roles in promoting healthy behaviors at home. DESIGN: Nine focus groups were conducted in Spanish with Hispanic mothers of preschool-aged children (N=55) from October to December 2015. PARTICIPANTS/SETTINGS: Hispanic mothers were recruited from churches, community agencies, and preschools located in five Zip codes in the southwest part of Oklahoma City, OK. ANALYSIS: Questions examined the views of Hispanic mothers regarding fathers' roles in promoting healthy behaviors at home. Focus groups were audiorecorded, transcribed in Spanish, translated into English, and coded and analyzed for themes by two coders using NVivo version 10 software. RESULTS: Four themes were identified: fathers' disagreement with mothers about food preferences and preparation, fathers' support for child's healthy eating, fathers' support for child's physical activity, and fathers' lack of support for a healthy home food environment. Fathers' traditional expectations about the type of foods and portion sizes adults should eat conflicted with mothers' meal preparations. Mothers reported that, although they favored eating low-calorie meals, the meals fathers preferred eating were high-calorie meals (eg, quesadillas). In general, fathers supported healthy eating and physical activity behaviors for their children. Supportive behaviors for children included preparing healthy meals, using healthier cooking methods, grocery shopping with their children for healthy foods, and asking the child to participate in household chores and/or play sports. Fathers' unsupportive behaviors included bringing high-calorie foods, such as pizza, and sugary drinks into the home, using sweets and savory foods for emotion regulation, and displaying an indulgent parental feeding style. CONCLUSIONS: Mothers' views of fathers' perceived roles in child eating and physical activity, and maintaining a healthy eating environment, have important implications for the success of promoting healthy behaviors in the homes of Hispanic families.
[Mh] Termos MeSH primário: Educação Infantil
Pai/psicologia
Comportamentos Relacionados com a Saúde
Promoção da Saúde
Hispano-Americanos/psicologia
Mães/psicologia
[Mh] Termos MeSH secundário: Adulto
Pré-Escolar
Bases de Dados Factuais
Estudos de Avaliação como Assunto
Exercício
Feminino
Grupos Focais
Preferências Alimentares/psicologia
Dieta Saudável/psicologia
Seres Humanos
Masculino
Oklahoma
Projetos Piloto
Tamanho da Porção
Inquéritos e Questionários
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170731
[Lr] Data última revisão:
170731
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:170228
[St] Status:MEDLINE


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[PMID]:28205156
[Au] Autor:Polivy J; Herman CP
[Ad] Endereço:Department of Psychology, University of Toronto, Toronto, Canada. polivy@psych.utoronto.ca.
[Ti] Título:Restrained Eating and Food Cues: Recent Findings and Conclusions.
[So] Source:Curr Obes Rep;6(1):79-85, 2017 Mar.
[Is] ISSN:2162-4968
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:PURPOSE OF REVIEW: The purposes of the present review are to organize the recent literature on the effects of food cues on restrained and unrestrained eaters and to determine current directions in such work. RECENT FINDINGS: Research over the last several years involves both replicating the work showing that restrained eaters respond to attractive food cues by eating more but unrestrained eaters show less responsiveness and extending this work to examine the mechanisms that might underlie this differential responsiveness. Labeling a food as healthy encourages more eating by restrained eaters, while diet-priming cues seem to curtail their consumption even in the face of attractive food cues. Work on cognitive responses indicates that restrained (but not unrestrained) eaters have both attention and memory biases toward food cues. Restrained eaters attend more strongly to food- and diet-related cues than do unrestrained eaters, as evidenced in both their eating behavior and their attention and memory responses to such cues. These effects interact with expectations and manner of presentation of such cues. What remains to be understood is the meaning and mechanism of the attention bias toward food cues in restrained eaters and the implications of such bias for overeating and overweight more broadly speaking.
[Mh] Termos MeSH primário: Sinais (Psicologia)
Comportamento Alimentar/psicologia
[Mh] Termos MeSH secundário: Viés de Atenção
Condicionamento (Psicologia)
Feminino
Preferências Alimentares/psicologia
Seres Humanos
Masculino
Memória
Tamanho da Porção/psicologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1708
[Cu] Atualização por classe:171113
[Lr] Data última revisão:
171113
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170217
[St] Status:MEDLINE
[do] DOI:10.1007/s13679-017-0243-1


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[PMID]:28135848
[Au] Autor:Vartanian LR; Reily NM; Spanos S; Herman CP; Polivy J
[Ad] Endereço:a School of Psychology, UNSW Australia , Sydney , Australia.
[Ti] Título:Self-reported overeating and attributions for food intake.
[So] Source:Psychol Health;32(4):483-492, 2017 Apr.
[Is] ISSN:1476-8321
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:OBJECTIVE: We examined whether people's attributions for their eating behaviour differ according to whether they believe they have eaten more, less or about the same as they normally would. DESIGN: Participants were served a small or large portion of pasta for lunch. Afterwards, they were asked to compare how much they ate in the study to how much they normally eat for lunch, resulting in three intake-evaluation categories: 'ate less', 'ate about the same' or 'ate more'. MAIN OUTCOME MEASURES: How much participants ate; the extent to which they attributed their food intake to an internal cue (i.e. hunger) and an external cue (i.e. the amount of food served). RESULTS: Participants served a large portion ate more than those served a small portion, but the magnitude of the portion-size effect did not vary across intake-evaluation categories. Furthermore, although participants in all groups indicated that their hunger influenced how much they ate, only those in the 'ate more' group indicated that the amount of food available influenced how much they ate. CONCLUSION: People appear to be willing to explain their food intake in terms of an external cue only when they believe that they have eaten more than they normally would.
[Mh] Termos MeSH primário: Ingestão de Alimentos/psicologia
Hiperfagia/psicologia
Autorrelato
[Mh] Termos MeSH secundário: Adolescente
Feminino
Seres Humanos
Fome
Tamanho da Porção/estatística & dados numéricos
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170621
[Lr] Data última revisão:
170621
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170201
[St] Status:MEDLINE
[do] DOI:10.1080/08870446.2017.1283040


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[PMID]:28134546
[Au] Autor:Chandon P; Ordabayeva N
[Ad] Endereço:Department of Marketing, INSEAD.
[Ti] Título:The accuracy of less: Natural bounds explain why quantity decreases are estimated more accurately than quantity increases.
[So] Source:J Exp Psychol Gen;146(2):250-268, 2017 Feb.
[Is] ISSN:1939-2222
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Five studies show that people, including experts such as professional chefs, estimate quantity decreases more accurately than quantity increases. We argue that this asymmetry occurs because physical quantities cannot be negative. Consequently, there is a natural lower bound (zero) when estimating decreasing quantities but no upper bound when estimating increasing quantities, which can theoretically grow to infinity. As a result, the "accuracy of less" disappears (a) when a numerical or a natural upper bound is present when estimating quantity increases, or (b) when people are asked to estimate the (unbounded) ratio of change from 1 size to another for both increasing and decreasing quantities. Ruling out explanations related to loss aversion, symbolic number mapping, and the visual arrangement of the stimuli, we show that the "accuracy of less" influences choice and demonstrate its robustness in a meta-analysis that includes previously published results. Finally, we discuss how the "accuracy of less" may explain asymmetric reactions to the supersizing and downsizing of food portions, some instances of the endowment effect, and asymmetries in the perception of increases and decreases in physical and psychological distance. (PsycINFO Database Record
[Mh] Termos MeSH primário: Formação de Conceito
Alimentos
Matemática
Tamanho da Porção
Percepção de Tamanho
Estatística como Assunto
Percepção Visual
[Mh] Termos MeSH secundário: Adulto
Comportamento de Escolha
Discriminação (Psicologia)
Feminino
Seres Humanos
Masculino
Psicofísica
Marketing Social
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171004
[Lr] Data última revisão:
171004
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170131
[St] Status:MEDLINE
[do] DOI:10.1037/xge0000259



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BIREME/OPAS/OMS - Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde