VISUAL PALATABILITY OF FOOD IN PATIENTS WITH EATING DISORDERS AND DIETING WOMEN

被引：10

作者：

BOSSERT, S ^{[1
]}

LAESSLE, RG ^{[1
]}

MEILLER, C ^{[1
]}

JUNKER, M ^{[1
]}

ELLGRING, H ^{[1
]}

PIRKE, KM ^{[1
]}

机构：

[1] MAX PLANCK INST PSYCHIAT, KRAPELINSTR 10, W-8000 MUNICH 40, GERMANY

来源：

BEHAVIOUR RESEARCH AND THERAPY | 1991年 / 29卷 / 04期

关键词：

D O I：

10.1016/0005-7967(91)90069-F

中图分类号：

B849 [应用心理学];

学科分类号：

040203 ;

摘要：

The effects of 19 meals of different caloric content on slides on palatability and hypothetical duration of consumption were investigated in 7 patients with anorexia nervosa, 17 patients with bulimia nervosa at the beginning and after 8 weeks of hospital treatment. Nine healthy females served as controls. At the beginning of treatment, palatability of low caloric food was significantly higher and hypothetical duration of consumption of high caloric food was significantly longer in patients when compared to controls. After 8 weeks, in the patients palatability of low caloric food had decreased. Dislike for high caloric food remained stable in anorexics. © 1991.

引用

页码：337 / 341

页数：5

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