Jeffrey M Brunstrom
Biographic Data
| ID | 5462272 |
|---|---|
| NAME | Jeffrey M Brunstrom |
| GIVEN NAMES | Jeffrey M |
| FAMILY NAME | Brunstrom |
| SIGNATURE | BRUNSTROM J M |
| AFFILIATIONS | University of Bristol |
| ORCID | 0000-0003-4657-7799 |
| VERIFIED | Yes |
| TOTAL WORKS | 166 |
| TOTAL CITATIONS | 603 |
| AUTHOR COUNT | 166 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 1997 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 14 |
Estimating the UK population prevalence of eating in response to exercise, and exploring what factors are associated with eating in response to exercise
Protein valuation is positively associated with habitual intake of protein of animal origin in a sample of French adults
Exploring trait- and state-based dietary restraint using ecological momentary assessment
Researchers often use trait-based questionnaires to characterise dietary restraint, but it is unclear how this relates to real-life appetite and eating behaviour. Advances in technology have facilitated the development of ecological momentary assessment (EMA), an approach which captures everyday experiences in real-time. The aim of this study was to use our novel EMA tool (Momentary appetite capture; MAC) to investigate appetite and prospective p…
Have popular ready meals become more obesogenic? Little change in energy density and carbohydrate-to-fat ratio over a 15-year period
Validation and reproducibility of virtual portion sizes created in response to recalled stress in healthy people and patients before and after bariatric surgery
Menstruation and food choice: Does dietary iron selection change across menstrual cycle phases
Strategic menu swaps in UK hospitals could reduce the carbon footprint of meals by one-fifth without needing to change recipes
No need to change recipes! Merely swapping meals on a weekly menu reduces carbon footprint and intake of saturated fatty acids
Evidence that carbohydrate-to-fat ratio and taste, but not energy density or Nova level of processing, are determinants of food liking and food reward
This virtual (online) study tested the common but largely untested assumptions that food energy density, level of processing (NOVA categories), and carbohydrate-to-fat (CF) ratio are key determinants of food reward. Individual participants (224 women and men, mean age 35 y, 53% with healthy weight, 43% with overweight or obesity) were randomised to one of three, within-subjects, study arms: energy density (32 foods), or level of processing (24 fo…
Inhibitory control mediates the effect of high intensity interval exercise on food choice
Exercise is associated with changes in food consumption and cognitive function. The aim of this study was to examine the immediate effects of acute exercise on appetite, food choices, and cognitive processes, and the mediating role of cognitive functioning, namely inhibitory control, working memory, cognitive flexibility and decision making. We compared the effects of high-intensity interval exercise (HIIE) to a resting condition on appetite and …
Nutrient clustering, Nova classification, and nutrient profiling: How do they overlap, and what do they predict about food palatability
We compared the performance of three food categorisation metrics in predicting palatability (taste pleasantness) using a dataset of 52 foods, each rated virtually (online) by 72-224 participants familiar with the foods in question, as described in Appetite 193 (2024) 107124. The metrics were nutrient clustering, NOVA, and nutrient profiling. The first two of these metrics were developed to identify, respectively: 'hyper-palatable' foods (HPFs); a…
Estimating the UK population prevalence of changes to eating behaviour surrounding exercise, and exploring factors associated with eating more after exercise
No need to change recipes! Merely swapping meals on a weekly menu reduces carbon footprint and intake of saturated fatty acids
Assessing effects of a novel weight-management product on appetite
Lower wanting for ultra-processed foods in people with overweight and obesity
Development of Momentary Appetite Capture (MAC): A versatile tool for monitoring appetite over long periods
Understanding how an intervention impacts appetite in real-life settings and over several days remains a challenging and under-explored research question. To this end, we developed Momentary Appetite Capture (MAC), a form of ecological momentary assessment that combines automated text messaging with an online platform. Participants report their appetite using visual analogue scales (hunger, desire to eat, and fullness) and a virtual portion-size …
Feasibility of a self-applied weight management intervention based on portion control: The Portions-4 Pilot Study Protocol
Resting metabolic rate and relative fat mass, not BMI, predict respectively larger and smaller estimated portion size in children, adolescents and adults
Using ecological momentary assessment to investigate trait- and state-based dietary restraint in everyday life
Preference for botanically defined fruits and vegetables: Dissociating the independent role of energy density and sweetness
Portion control tableware differentially impacts eating behaviour in women with and without overweight
Portion control tableware has been described as a potentially effective approach for weight management, however the mechanisms by which these tools work remain unknown. We explored the processes by which a portion control (calibrated) plate with visual stimuli for starch, protein and vegetable amounts modulates food intake, satiety and meal eating behaviour. Sixty-five women (34 with overweight/obesity) participated in a counterbalanced cross-ove…
Current appetite influences relative differences in the expected satiety of foods for momentary, but not hypothetical, expected satiety assessments
Research has shown that expected satiety is highly associated with portion-size selection and can vary (kcal-for-kcal) significantly between foods. However, research has not adequately investigated whether current appetite influences relative differences in the expected satiety of foods. This is important to explore to better understand how current motivational state influences food choice and portion selection. This study used 'hypothetical' and…
Sensitivity to energy density in humans: Meal size decreases with energy density, but more consistently in meals with high energy density
Responsiveness of virtual beverage portion size tasks and prediction of postoperative weight loss in bariatric surgery patients
Associations between energy density and preference in fruits and vegetables: A cross-cultural comparison in the UK and China
Measuring ‘expected satiety’ in a range of common foods using a method of constant stimuli
Computer-based assessments of expected satiety predict behavioural measures of portion-size selection and food intake
Measuring affective (liking) and non-affective (expected satiety) determinants of portion size and food reward
What determines real-world meal size? Evidence for pre-meal planning
Perceived volume, expected satiation, and the energy content of self-selected meals
Associative learning and the control of human dietary behavior
I'm watching you. Awareness that food consumption is being monitored is a demand characteristic in eating-behaviour experiments
Expected satiety’ changes hunger and fullness in the inter-meal interval
Conditioning ‘fullness expectations’ in a novel dessert
The ‘variety effect’ is anticipated in meal planning
Texture, not flavor, determines expected satiation of dairy products
Familiarity changes expectations about fullness
Individual differences in food-cue reactivity. The role of BMI and everyday portion-size selections
Using photography in ‘The Restaurant of the Future’. A useful way to assess portion selection and plate cleaning
Increased familiarity with eating a food to fullness underlies increased expected satiety
Visual exposure to large and small portion sizes and perceptions of portion size normality: Three experimental studies
Portion sizes of many foods have increased in recent times. In three studies we examined the effect that repeated visual exposure to larger versus smaller food portion sizes has on perceptions of what constitutes a normal-sized food portion and measures of portion size selection. In studies 1 and 2 participants were visually exposed to images of large or small portions of spaghetti bolognese, before making evaluations about an image of an interme…
Estimating everyday portion size using a ‘method of constant stimuli’: In a student sample, portion size is predicted by gender, dietary behaviour, and hunger, but not BMI
Undervalued and ignored: Are humans poorly adapted to energy-dense foods
In many species the capacity to accurately differentiate the energy density (kcal/g) of foods is critical because it greatly improves efficiency in foraging. In modern humans this ability remains intact and is expressed in a selective preference for types of fruit and vegetables that contain more calories. However, humans evolved consuming these low energy-dense foods (typically < 1.75 kcal/g) and it remains unclear whether they can also discrimi…
Effects of meal variety on expected satiation: Evidence for a ‘perceived volume’ heuristic
Meal variety has been shown to increase energy intake in humans by an average of 29%. Historically, research exploring the mechanism underlying this effect has focused on physiological and psychological processes that terminate a meal (e.g., sensory-specific satiety). We sought to explore whether meal variety stimulates intake by influencing pre-meal planning. We know that individuals use prior experience with a food to estimate the extent to whi…
Effects of dietary restraint on flavour-flavour learning
Evidence that carbohydrate-to-fat ratio and taste, but not energy density or Nova level of processing, are determinants of food liking and food reward
This virtual (online) study tested the common but largely untested assumptions that food energy density, level of processing (NOVA categories), and carbohydrate-to-fat (CF) ratio are key determinants of food reward. Individual participants (224 women and men, mean age 35 y, 53% with healthy weight, 43% with overweight or obesity) were randomised to one of three, within-subjects, study arms: energy density (32 foods), or level of processing (24 fo…
The influence of expected satiety on portion size selection is reduced when food is presented in an ‘unusual’ meal context
Eating less or more – Mindset induced changes in neural correlates of pre-meal planning
Presenting a food in multiple smaller units increases expected satiety
Presentation of the same amount of a food in multiple smaller units ('segmentation') has been shown to reduce food intake and increase estimates of the amount of food consumed. However, this effect has been demonstrated for ad libitum food intake only. In the majority of cases, meals are not consumed ad libitum, but are pre-selected and consumed in their entirety, Expected satiety (ES; the anticipated capacity of a portion of food to relieve hung…
In search of flavour-nutrient learning. A study of the Samburu pastoralists of North-Central Kenya
Effects of Temperature and Volume on Measures of Mouth Dryness, Thirst and Stomach Fullness in Males and Females
Effects of dietary restraint on flavour-flavour learning
Does dietary learning occur outside awareness
Everyday dietary behaviour and the relationship between attention and meal size
Dietary restraint and cognitive performance in children
Withdrawn: Food-cue reactivity predicts overweight and larger food portion sizes in humans
Individual differences in food-cue reactivity
Conditioning expectations about the satiating quality of food
Associative learning and the control of human dietary behavior
The role of learning in expected satiety and decisions about portion size
How does food-cue exposure lead to overeating
Estimating everyday portion size using a ‘method of constant stimuli’: In a student sample, portion size is predicted by gender, dietary behaviour, and hunger, but not BMI
Exploring expectations about the satiating quality of foods
Perceptions of the satiating efficacy of a range of common foods
Measuring ‘expected satiety’ in a range of common foods using a method of constant stimuli
The role of learning in expected satiety and decisions about portion size
How Many Calories Are on Our Plate? Expected Fullness, Not Liking, Determines Meal‐size Selection
The availability of highly palatable food is thought to stimulate the selection of larger meals (leading to weight gain and obesity). In this article, we explore aspects of this proposition. Specifically, we scrutinize two basic assumptions: (i) palatable energy‐dense foods are more rewarding (desired), and (ii) these palatable foods are selected in relatively larger portions. In combination with palatability, we also consider the relative role f…
Conditioning ‘fullness expectations’ in a novel dessert
Effects of perceived volume on ‘expected satiation’ and self-selected meal size
Measuring affective (liking) and non-affective (expected satiety) determinants of portion size and food reward
Exploring expected satiety for common foods with a novel psychophysical methodology
Individual differences in food-cue reactivity. The role of BMI and everyday portion-size selections
Expected satiety influences actual satiety
Variety seeking behaviour and sensory specific satiety
Perceptions of the satiating efficacy of a range of common foods
Psychology (135 works) · Medicine (94 works) · Food Science (87 works) · Biology (81 works) · Eating Disorders and Behaviors (62 works) · Meal (47 works) · Internal Medicine (45 works) · Mathematics (43 works) · Obesity, Physical Activity, Diet (43 works) · Sensory Analysis and Statistical Methods (41 works)