Seattle Health Blog

Influence of the company for the food to determine the amount ingerida. Research results demonstrate the great influence (unconsciously) the company during the meal to determine the amount ingested.

Also important are other factors such as packaging, environment, advertising, etc. Experts advise trying to be aware of them to make them play in our favor.

The study was conducted by researchers at the Department of Human Psychology at the University of British Columbia (Canada) and published in the Journal of Consumer Research.

” Its main objective was to determine, scientifically and quantified the influence of the feeding of a person or company type and attitude. The results have been astounding.

The methodology used was to examine the behavior of 210 college students, which took one to one a film and made believe they were interested in their views on the film.

They were always accompanied by a member of the research team that weighed 48 kilos. This, in some cases came to their normal appearance (thin) and other (obviously, with different students) was stuffed with pillows to simulate being obese. During the film, offered sweets to both, first to the partner and then to the student.

For example, it was found that when the partner was eating 30 candy and was presented as (thin), the student took, on average, 10. But in the same conditions, but characterized as obese, took only 6. A very distinct difference, as shown.

Overall, it was found that obese companion encourages eating more. But the most dangerous behavior is the thin person who eats a lot, because we get the unconscious message that if she eats a lot and is thin, I can do it. Instead, the company of someone who eats little and thin makes us eat well like him or her: a small amount and healthy.

But more interesting than the information itself that gives this study is the fact that shows the great influence of certain facts that are perceived unconsciously. Because, in addition to the company and its attitude, also have many other factors: the atmosphere (music, lighting …), motivation, portion sizes, packaging, advertising, food availability, personal preferences, etc.

Based on the above, many experts, including Brent McFerran, a director of the study, advised to consider when eating, to try to rationalize those factors that can make us eat more, be aware of them and take into account our objectives and situation in order to adapt our behavior to our real needs.

This rationalization and cancellation of those unconscious factors which make us eat more can be extended to many situations: from the previously described not to be influenced by a fellow so thin you eat immoderately, through publicity about “snacks” that makes us lift up the front of the TV and go to the kitchen to grab a bag of them, until a friendly company in a restaurant that makes us extend the food (and eat) more than is desirable.

McFerran sums it all up with one sentence: “If we think before we do, we will be less likely to overeat.”