Peter J Rogers
Datos Biográficos
| ID | 96691 |
|---|---|
| NOMBRE | Peter J Rogers |
| NOMBRES | Peter J |
| APELLIDO | Rogers |
| FIRMA | ROGERS P J |
| AFILIACIONES | University of Bristol |
| ORCID | 0000-0003-3525-3473 |
| VERIFICADO | Sí |
| TOTAL DE OBRAS | 133 |
| TOTAL DE CITAS | 453 |
| TOTAL COMO AUTOR | 133 |
| TOTAL COMO EDITOR | 0 |
| PRIMER AÑO DE PUBLICACIÓN | 1980 |
| AÑO MÁS RECIENTE DE PUBLICACIÓN | 2025 |
| ÍNDICE H | 12 |
What does the Yale Food Addiction Scale (Yfas) measure
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…
Nutrient clustering, Nova classification, and nutrient profiling
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…
Lower wanting for ultra-processed foods in people with overweight and obesity
Characterising and understanding food-disgust
A social norm intervention increases liking and intake of whole crickets, and what this tells us about food disgust
Edible insects are healthy and sustainable but are rejected as food in Western populations due to disgust. We tested the effectiveness of written interventions to reduce disgust and increase intake of whole crickets. Cricket acceptance after reading a descriptive social norm or food preparation intervention passage was compared with a control passage, and an unfamiliar but non-disgusting food ('leblebi' - roasted chickpeas). Participants (N = 120…
It tastes OK, but I don't want to eat it
To better understand food-disgust, we investigated the long-standing theory that disgust towards a food causes it to taste 'bad'. To induce disgust, participants were served cookies labelled as containing crickets (Study 1); or served whole crickets versus novel (leblebi) and familiar (peanuts) control foods (Study 2). Participants (Study 1: N = 80; Study 2: N = 90) tasted the foods and rated taste pleasantness, desire to eat, disgust and, in Stu…
Consumers’ attitudes towards alternatives to conventional meat products
The livestock sector has environmental, health, and animal welfare impacts. This UK-based, quantitative study aimed to elucidate consumers' valuation of alternatives to conventional meat products. In an online study, 151 meat eaters and 44 non-meat eaters were shown pictures of meat, dairy, and bakery products, including beef burger, cheese sandwich and blueberry muffin. Each product was evaluated with three different labels (e.g., 'conventional'…
A systematic review of the relationship between portion size and children’s body weight and BMI
Expectation and Experience
Sensitivity to energy density in humans
Consumption of low-calorie sweetened drinks is associated with ‘sweet satiation’, but not with ‘sweet-taste confusion’
Sensitivity to, and ‘overcompensation’ for, calories in higher energy-dense meals
Parent’s decisions about starting and ending a meal for their child during infancy, weaning and preschool
The role of trait sensation seeking in the acceptance of entomophagy
Consumption of low-calorie sweeteners is associated with ‘sweet satiation’ (sensory-specific satiety) but not ‘sweet-taste confusion’
Exploring attitudes towards meat substitutes; are 'plant based' and 'cultured' meat alternatives acceptable to consumers
Methods testing
How full am I? The effect of rating fullness during eating on food intake, eating speed and relationship with satiety responsiveness
Different effects of sweet and low-sweet drinks on expected snack intake
A bit put off”
Sweet desire
Consumer attitudes towards alternative meat products
Desire to eat and intake of ‘insect’ containing food is increased by a written passage
Adjusting the ‘gravitostat’
Computer-based assessments of expected satiety predict behavioural measures of portion-size selection and food intake
What determines real-world meal size? Evidence for pre-meal planning
Food reward. What it is and how to measure it
We investigated the contribution of hunger and food liking to food reward, and the relationship between food reward and food intake. We defined liking as the pleasantness of taste of food in the mouth, and food reward as the momentary value of a food to the individual at the time of ingestion. Liking and food reward were measured, respectively, by ratings of the pleasantness of the taste of a mouthful, and ratings of desire to eat a portion, of t…
Perceived volume, expected satiation, and the energy content of self-selected meals
Expected satiety’ changes hunger and fullness in the inter-meal interval
The ‘variety effect’ is anticipated in meal planning
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
Effects of anorexie drugs on food intake, food selection and preferences and hunger motivation and subjective experiences
Visual exposure to large and small portion sizes and perceptions of portion size normality
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…
Food addiction is real”. The effects of exposure to this message on self-diagnosed food addiction and eating behaviour
Estimating everyday portion size using a ‘method of constant stimuli’
Acute Effects on Mood and Cognitive Performance of Breakfasts Differing in Fat and Carbohydrate Content
Uncoupling sweetness and calories
A drink of water can improve or impair mental performance depending on small differences in thirst
Consumers’ attitudes towards alternatives to conventional meat products
The livestock sector has environmental, health, and animal welfare impacts. This UK-based, quantitative study aimed to elucidate consumers' valuation of alternatives to conventional meat products. In an online study, 151 meat eaters and 44 non-meat eaters were shown pictures of meat, dairy, and bakery products, including beef burger, cheese sandwich and blueberry muffin. Each product was evaluated with three different labels (e.g., 'conventional'…
Undervalued and ignored
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…
The effects of food-related attentional bias training on appetite and food intake
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…
It tastes OK, but I don't want to eat it
To better understand food-disgust, we investigated the long-standing theory that disgust towards a food causes it to taste 'bad'. To induce disgust, participants were served cookies labelled as containing crickets (Study 1); or served whole crickets versus novel (leblebi) and familiar (peanuts) control foods (Study 2). Participants (Study 1: N = 80; Study 2: N = 90) tasted the foods and rated taste pleasantness, desire to eat, disgust and, in Stu…
Why a palatability construct is needed
Eating less or more – Mindset induced changes in neural correlates of pre-meal planning
Eating dependence and weight gain; no human evidence for a ‘sugar-addiction’ model of overweight
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…
Licence to eat
Effects of anorexie drugs on food intake, food selection and preferences and hunger motivation and subjective experiences
Uncoupling sweetness and calories
Uncoupling sweetness and calories
Breakdown of dietary restraint following mere exposure to food stimuli
Hedonics, hunger and the control of eating
Additive and substitutive effects of intense sweeteners on human appetite
Why a palatability construct is needed
Influence of palatability on subsequent hunger and food intake
Approaches to the study of human eating behaviour
Real people, real foods, real eating situations
Acute Effects on Mood and Cognitive Performance of Breakfasts Differing in Fat and Carbohydrate Content
Appetite Changes Under Free-living Conditions During Ramadan Fasting
Food Craving and Food “Addiction”
Acquisition and extinction of flavour preferences conditioned by caffeine in humans
A drink of water can improve or impair mental performance depending on small differences in thirst
The Economics of Biodiversity in Sub-Saharan Africa
Drinking while thirsty can lead to conditioned increases in consumption
Africa, Africanists, and Wildlife Conservation
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Caffeine consumption among a sample of UK adults
The dietary caffeine and health study
Post-lunch dip? Get out and stay out
Influence of age and glucose ingestion on memory function
Caffeine and anxiety
Coffee, tea, cigarettes and body weight
Estimating everyday portion size using a ‘method of constant stimuli’
Psychology (115 obras) · Medicine (78 obras) · Food Science (76 obras) · Biology (60 obras) · Eating Disorders and Behaviors (46 obras) · Chemistry (34 obras) · Meal (34 obras) · Social Psychology (34 obras) · Internal Medicine (31 obras) · Obesity, Physical Activity, Diet (30 obras)