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dc.contributor.authorStojek, Monika Magdalena Kardacz
dc.date.accessioned2016-03-10T05:32:26Z
dc.date.available2016-03-10T05:32:26Z
dc.date.issued2015-08
dc.identifier.otherstojek_monika_m_201508_phd
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/stojek_monika_m_201508_phd
dc.identifier.urihttp://hdl.handle.net/10724/34665
dc.description.abstractEating patterns that lead to overconsumption of high fat, high sugar (HFHS) foods share similar features with addictive behaviors. Thus, application of addiction paradigms and analytical methods, such as stress inductions, cue reactivity and behavioral economic assessments of reinforcing value, to the study of motivation for HFHS food consumption is promising means of understanding overconsumption. To date, no studies have investigated the interaction of stress and environmental cues on subjective craving and the relative reinforcing value of HFHS foods (RRVfood), the focus of the current study. The study used a mixed factorial design (Mood Induction: Neutral, Stress; Cues: Neutral, Food) with repeated measures on time (Baseline, Post-Mood Induction, Post-Cue Exposure). Participants (N=133) were adults recruited from the community who denied symptoms of eating disorders and endorsed liking of HFHS snacks. The primary dependent variables were subjective craving and RRVfood. Negative and positive affect, heart rate and blood pressure, the amount of food consumed, and latency to first bite were also examined. Participants in the Stress Induction condition reported the expected increase in negative affect and decrease in positive affect, but no change in craving or RRVfood. Exposure to food cues significantly increased participants’ subjective craving and RRVfood. A significant interaction of stress and cues, was not present. Participants did not differ on how many calories they consumed based on exposure to stress or food cues, but those exposed to food cues tended to start eating faster. This study highlights the utility of using RRVfood to further characterize food motivation above and beyond craving. It also suggests that stress does not generally influence food motivation and may only be relevant in clinical groups or individuals with certain motivational profiles.
dc.languageeng
dc.publisheruga
dc.rightsOn Campus Only Until 2017-08-01
dc.subjectEating Behaviors
dc.subjectBehavioral Economics
dc.subjectCue Reactivity
dc.subjectStress
dc.subjectCraving.
dc.titleStress, cues, and motivation for food
dc.title.alternativeusing addictions models to understand dysregulated eating
dc.typeDissertation
dc.description.degreePhD
dc.description.departmentPsychology
dc.description.majorPsychology
dc.description.advisorJames MacKillop
dc.description.committeeJames MacKillop
dc.description.committeeJosh Miller
dc.description.committeeSarah Fischer


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