Thought For Food: Top-Down Processes Moderate Sensory-Specific Satiation

We demonstrate that satiation can occur with imagined consumption alone. Participants who imagined eating more food subsequently consumed less of it than did those who imagined eating less of that food, another food, or simply imagined moving it. Our results suggest that top-down processes can engender satiety.



Citation:

Young Eun Huh, Carey Morewedge, and Joachim Vosgerau (2011) ,"Thought For Food: Top-Down Processes Moderate Sensory-Specific Satiation", in NA - Advances in Consumer Research Volume 38, eds. Darren W. Dahl, Gita V. Johar, and Stijn M.J. van Osselaer, Duluth, MN : Association for Consumer Research.

Authors

Young Eun Huh, Carnegie Mellon University, USA
Carey Morewedge, Carnegie Mellon University, USA
Joachim Vosgerau, Carnegie Mellon University, USA



Volume

NA - Advances in Consumer Research Volume 38 | 2011



Share Proceeding

Featured papers

See More

Featured

Q10. Social Media Agency: Exploring the Role of Social Media Structures in Shaping Consumers’ Identity Projects

Gabrielle Patry-Beaudoin, Queens University, Canada
Jay Handelman, Queens University, Canada

Read More

Featured

Millionaires on Instagram: Millennials’ Display of Experiential Luxury and Personal Branding Strategies on Visual Social Media

Marina Leban, ESCP Europe, France
Benjamin G. Voyer, ESCP Europe, France

Read More

Featured

Easy To Be Selfish: Comparing the Influence of a Social Norm and an Individual Example

Zheshuai Yang, National University of Singapore, Singapore
Yan Zhang, National University of Singapore, Singapore

Read More

Engage with Us

Becoming an Association for Consumer Research member is simple. Membership in ACR is relatively inexpensive, but brings significant benefits to its members.