1. E ATING B EHAVIORS By: Patrick Thibodeau

2. E XPERIMENT 1: S TRESS - INDUCED LABORATORY EATING BEHAVIOR IN OBESE WOMEN WITH BINGE EATING DISORDER. Purpose – To compare the eating behavior of obese patients without binge eating disorder versus obese patients with binge eating disorder Hypothesis - The induction of stress has an effect on eating characteristics, especially in women who suffer from binge eating disorder (BED). 71 female subjects – 35 with BED 2x2 factorial design

3. P ROCEDURE Both groups (BED and non-BED) fasted overnight. Upon arrival for the experiment, all participants ate half a sandwich. After a stressor or neutral event the participants can eat as much pudding as they want. Trier Social Stress Test versus reading newspaper (neutral). Behavior was measured using a UEM Universal eating monitor – special desk equipped with an electronic scale that measures how much food is consumed (g) per.5 seconds.

4. R ESULTS BED enhanced initial eating rate from non-stress to stress.33 g/s as compared to.53 g/s Less deceleration of consumption throughout the stress condition than in the non-stress condition Larger spoonfuls Without BED reduced initial eating rate.53 g/s versus.47 g/s Greater deceleration during stress phase than in the non-stress phase

5. E XPERIMENT 2: U NDERSTANDING VARIETY : T ASTING DIFFERENT FOODS DELAYS SATIATION. Purpose – to investigate whether or not variety in tastes of foods delays satiation. Hypothesis – introduction of different tasting foods to taste and rate during consumption will result in a delayed satiation and greater amount of consumption. 33 participants – 23 females and 10 males Sex as a between-groups factor

6. P ROCEDURE 4 lab sessions Sweet or salted popcorn (preferential) Participants ate at their own rate, or were interrupted to rate the taste of what they were eating, a similar tasting food, or a different tasting food. “eat as much as you like until you feel comfortably full”

7. R ESULTS Women’s consumption did not vary greatly by condition Men ate more in CC and IC conditions Conclusion: by giving the participants a different food to taste and rate during the consumption of the snack, the amount of food eaten was increased in comparison to tasting, eating, and rating the same food.

8. R ESULTS C ONTINUED