Nathalie Martin
Biographic Data
| ID | 6254415 |
|---|---|
| NAME | Nathalie Martin |
| GIVEN NAMES | Nathalie |
| FAMILY NAME | Martin |
| SIGNATURE | MARTIN N |
| AFFILIATIONS | Nestlé (Switzerland) |
| ORCID | 0000-0003-4394-0492 |
| VERIFIED | Yes |
| TOTAL WORKS | 21 |
| TOTAL CITATIONS | 56 |
| WORKS AS AUTHOR | 21 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2006 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 4 |
Thinking and focusing together
Purpose Children today face increasing cognitive, emotional, and social demands that may undermine their well-being and development. This study evaluated the effects of a school-based intervention combining attentional practices and Philosophy for Children (P4C) dialogue, as promoted by the SEVE Foundation. The program aimed to foster well-being, socio-emotional competencies, and academic self-evaluation. Methodology Using a partial waiting-list …
Consumption rituals relating to food and drink
Visual attributes of food influence quantity perception
Is portion size selection associated with expected satiation, perceived healthfulness or expected tastiness? A case study on pizza using a photograph-based computer task
Increasing portion sizes over the last 30 years are considered to be one of the factors underlying overconsumption. Past research on the drivers of portion selection for foods showed that larger portions are selected for foods delivering low expected satiation. However, the respective contribution of expected satiation vs. two other potential drivers of portion size selection, i.e. perceived healthfulness and expected tastiness, has never been ex…
Influence of BMI and dietary restraint on self-selected portions of prepared meals in US women
The rise of obesity prevalence has been attributed in part to an increase in food and beverage portion sizes selected and consumed among overweight and obese consumers. Nevertheless, evidence from observations of adults is mixed and contradictory findings might reflect the use of small or unrepresentative samples. The objective of this study was i) to determine the extent to which BMI and dietary restraint predict self-selected portion sizes for …
Assessing consumers' consumption behaviours of single serve products
Eating slowly increases satiety and promotes memory of a larger portion size during the inter-meal interval
Are the effects of eating slowly on satiation and satiety anticipated in meal planning
Dietary restraint but not BMI status impacts self-selected portion size for prepared meals among US women
Prompts to eat novel and familiar fruits and vegetables in families with 1–3 year-old children
Parenting Styles, Feeding Styles, Feeding Practices, and Weight Status in 4–12 Year-Old Children
Effects of product labelling on eating topography, satiation and satiety
Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation
Texture and savoury taste influences on food intake in a realistic hot lunch time meal
Influence of meal texture on eating rate and food intake. Results from three ad-libitum trials
Exploring relationships between expected satiation, eating topography and actual satiety across a range of meals
Measuring consumption related emotions in primary-school children
Oral processing characteristics of solid meal components, and relations with food composition, sensory attributes & expected-satiation
Expectations of satiation and satiety are a better predictor of self-selected portion size than liking
Perception of oral food breakdown. The concept of sensory trajectory
Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption
Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation
Prompts to eat novel and familiar fruits and vegetables in families with 1–3 year-old children
Texture and savoury taste influences on food intake in a realistic hot lunch time meal
Is portion size selection associated with expected satiation, perceived healthfulness or expected tastiness? A case study on pizza using a photograph-based computer task
Increasing portion sizes over the last 30 years are considered to be one of the factors underlying overconsumption. Past research on the drivers of portion selection for foods showed that larger portions are selected for foods delivering low expected satiation. However, the respective contribution of expected satiation vs. two other potential drivers of portion size selection, i.e. perceived healthfulness and expected tastiness, has never been ex…
Influence of BMI and dietary restraint on self-selected portions of prepared meals in US women
The rise of obesity prevalence has been attributed in part to an increase in food and beverage portion sizes selected and consumed among overweight and obese consumers. Nevertheless, evidence from observations of adults is mixed and contradictory findings might reflect the use of small or unrepresentative samples. The objective of this study was i) to determine the extent to which BMI and dietary restraint predict self-selected portion sizes for …
Influence of meal texture on eating rate and food intake. Results from three ad-libitum trials
Expectations of satiation and satiety are a better predictor of self-selected portion size than liking
Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption
Perception of oral food breakdown. The concept of sensory trajectory
Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption
Perception of oral food breakdown. The concept of sensory trajectory
Expectations of satiation and satiety are a better predictor of self-selected portion size than liking
Measuring consumption related emotions in primary-school children
Oral processing characteristics of solid meal components, and relations with food composition, sensory attributes & expected-satiation
Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation
Texture and savoury taste influences on food intake in a realistic hot lunch time meal
Influence of meal texture on eating rate and food intake. Results from three ad-libitum trials
Exploring relationships between expected satiation, eating topography and actual satiety across a range of meals
Effects of product labelling on eating topography, satiation and satiety
Parenting Styles, Feeding Styles, Feeding Practices, and Weight Status in 4–12 Year-Old Children
Assessing consumers' consumption behaviours of single serve products
Eating slowly increases satiety and promotes memory of a larger portion size during the inter-meal interval
Are the effects of eating slowly on satiation and satiety anticipated in meal planning
Dietary restraint but not BMI status impacts self-selected portion size for prepared meals among US women
Prompts to eat novel and familiar fruits and vegetables in families with 1–3 year-old children
Is portion size selection associated with expected satiation, perceived healthfulness or expected tastiness? A case study on pizza using a photograph-based computer task
Increasing portion sizes over the last 30 years are considered to be one of the factors underlying overconsumption. Past research on the drivers of portion selection for foods showed that larger portions are selected for foods delivering low expected satiation. However, the respective contribution of expected satiation vs. two other potential drivers of portion size selection, i.e. perceived healthfulness and expected tastiness, has never been ex…
Influence of BMI and dietary restraint on self-selected portions of prepared meals in US women
The rise of obesity prevalence has been attributed in part to an increase in food and beverage portion sizes selected and consumed among overweight and obese consumers. Nevertheless, evidence from observations of adults is mixed and contradictory findings might reflect the use of small or unrepresentative samples. The objective of this study was i) to determine the extent to which BMI and dietary restraint predict self-selected portion sizes for …
Visual attributes of food influence quantity perception
Consumption rituals relating to food and drink
Thinking and focusing together
Purpose Children today face increasing cognitive, emotional, and social demands that may undermine their well-being and development. This study evaluated the effects of a school-based intervention combining attentional practices and Philosophy for Children (P4C) dialogue, as promoted by the SEVE Foundation. The program aimed to foster well-being, socio-emotional competencies, and academic self-evaluation. Methodology Using a partial waiting-list …
Psychology (15 works) · Food Science (13 works) · Biology (11 works) · Medicine (10 works) · Meal (9 works) · Sensory Analysis and Statistical Methods (9 works) · Eating Disorders and Behaviors (7 works) · Portion size (7 works) · Social Psychology (6 works) · Consumer Attitudes and Food Labeling (5 works)