At the movies: how external cues and perceived taste impact consumption volume

By Brian Wansink, Se-Bum Park. 2001

150 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Public Health, Environmental and Occupational Health, Social Psychology

View Paper: https://www.semanticscholar.org/paper/8158dc9f29a4c9f58e61f814229f0358b7d0528c

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In Experimental and Cognitive Psychology

In Public Health, Environmental and Occupational Health

In Social Psychology

Citations in the corpus

Recommended community strategies and measurements to prevent obesity in the United States. (2009, background): “Clinical studies conducted in nonlaboratory settings demonstrate that increased portion size leads to increased energy intake (61,62).”
Environmental factors that increase the food intake and consumption volume of unknowing consumers. (2004, background): “Consistent with this theory, the key correlate of how much popcorn people ate in a Chicago movie theater was whether they claimed they paid more attention to the movie or to how much they ate (144).”
Slim by Design: Redirecting the Accidental Drivers of Mindless Overeating (2014, background): “…30% are reported frequently, even for foods with low palatability and even when the calorie count of the food is also increased, suggesting that it is the perception of volume that drives consumption – not eating enjoyment or actual calorie content (Steenhuis & Vermeer 2009; Wansink & Park 2001).”
A Framework for Assessing Effects of the Food System (2015, background): “Another study found that moviegoers ate more popcorn if randomly given a large container than a smaller one, even those subjects who reported not liking the popcorn (Wansink and Park, 2001).”
How Images of Other Consumers Influence Subsequent Taste Perceptions (2013, background): “Although there is certainly a relationship between taste and consumption volume, external and exogenous factors such as container size (Wansink and Park 2001) and household inventory (Wansink and Deshpandé 1994) levels can significantly influence how much food a person consumes.”