2008 BFDG Abstracts / Appetite 51 (2008) 751–764 753 Improving compliance to diet-related food products: Forming deliberate plans increases compliance L.H. ZANDSTRA, W. DEN HOED, A. VAN DER MAAS Consumer Per- ception & Behaviour, Unilever Food & Health Research Institute, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands E-mail address: liesbeth.zandstra@unilever.com (L.H. Zandstra). Creating and changing habits around dieting behaviour can be a way to help consumers to consume more healthy products and to control their weight. Previous studies suggested that imple- mentation intentions – deliberate plans on when, where, how and why – increase the likelihood that consumers perform the intended behaviour (Gollwitzer & Sheeran, 2006; Jackson et al., 2005; Armitage, 2004). This study investigated the effect of imple- mentation intentions on compliance to a range of diet-related food products. Participants (n = 57) were allocated to two groups: (1) an implementation intention group, who formed deliberate plans to consume the diet-related products, and (2) a control group, who did not make any implementation intentions. Participants were instructed to diet with a range of freely available diet-related food products for four weeks. Results showed that the implementation intention group consumed significantly more diet-related products per week and lost slightly more weight than the control group. This effect lasted for 18 days. The findings indicate that forming implementation intentions may assist dieters in their compliance to diet-related products. doi:10.1016/j.appet.2008.05.009 Effect of bite size and oral processing time of food on satiation N. ZIJLSTRA, M. MARS, A. STAFLEU, R.A. DE WIJK, J.F. PRINZ, N.L. H ¨ UCK, C. DE GRAAF Top Institute Food and Nutrition and Wagenin- gen University, P.O. Box 8129, 6700-EV Wageningen, The Netherlands E-mail address: nicolien.zijlstra@wur.nl (N. Zijlstra). In our previous studies we showed a clear effect of viscosity on satiation (Zijlstra et al., 2007). So far, the underlying mechanism responsible for differences in satiation responses between liquids and solids is not clear. In other previous studies we found indica- tions that oral processing time (OPT) and bite size could play a role. Therefore, our objective was to determine the effect of bite size and OPT on satiation. 22 healthy subjects participated in all 7 con- ditions of the study. Bite sizes were free or fixed to 5 or 15g. OPT was free or fixed to 3 or 9 s. Subjects consumed chocolate custard with a peristaltic pump to control bite sizes. Preliminary analyses showed a significant effect of bite size (P < 0.05). In the 5 g fixed bite size conditions, ad libitum intakes were 380 ± 198 g (3 s OPT) and 312 ± 170 g (9 s OPT). In the 15 g fixed bite size conditions, ad libitum intakes were much higher, 475 ± 176 g (3 s OPT) and 432 ± 163 g (9 s OPT). Reference Zijlstra, N., et al. (2007). The effect of viscosity on ad libitum food intake. International Journal of Obesity (London). doi:10.1016/j.appet.2008.05.010 Short-term appetite-reducing effects of a low-fat dairy product enriched in protein and fibre and consumed as a mid-morning snack D. L’HEUREUX-BOURON, L. GALETESCU, J. SALAS-SALVAD ´ O, S. SALAH, P. RONDEAU, A. LLUCH Danone Research, Palaiseau, France E-mail address: anne.lluch@danone.com (A. Lluch). The aim of this study was to confirm the appetite-reducing effects of a marketed low-fat dairy product enriched in protein and fibre as shown in a first study including 24 women (Lluch et al., BFDG 2007). A randomised, multicentric, cross-over design study was conducted in 121 healthy women (mean age 32.1; mean BMI 25.0 kg/m 2 ) to evaluate the effects of Shape Lasting Satisfaction ® on subjective appetite and subsequent food intake. Two hours after the consumption of a standardised breakfast, subjects were given as mid-morning snack a commercial por- tion of either Shape Lasting Satisfaction ® (6.6% protein, 2.2% fibre, 0.1% fat, 75kcal/serving) or a marketed low-fat control yoghurt (3.5% protein, 0.5% fibre, 1.1% fat, 85kcal/serving). Subsequent food intake was measured at an ad libitum lunch served 2 h after the snack. Appetite sensations were recorded throughout the morning and an integrated appetite score was calculated. Post- prandial appetite profiles were analysed by a repeated-measures ANOVA. Compared with the control, Shape Lasting Satisfaction ® significantly reduced subjective appetite over the 2 h following consumption (all p < 0.001) and reduced subsequent energy intake (∼65 kcal) (p < 0.01). In conclusion, a low-fat yoghurt enriched in protein and fibre effectively reduced short-term appetite in healthy subjects, which could be helpful for daily appetite and weight management. doi:10.1016/j.appet.2008.05.011 Effects of chewing a preload on subjective appetite and subsequent energy intake N.M. ASTBURY, M.A. TAYLOR, I.A. MACDONALD School of Biomed- ical Sciences, University of Nottingham, Queen’s Medical Centre, Nottingham NG7 2UH, United Kingdom Chewing foods may enhance subjective satiety and decrease subsequent energy intake. This study set out to investigate whether the requirement to chew a preload affected subjective appetite ratings and subsequent energy intake at an ad libitum test meal served 90min later. Fourteen healthy, non-obese, non-smoking male subjects (mean ± S.D.: BMI 22.9 ± 0.8 kg m -2 , age 27.4 ± 3.3 years) attended the laboratory on two separate occasions. Sub- jects were provided with a preload (250kcal, 14%, 38% and 49% energy from protein, fat and carbohydrate respectively) which either required chewing (C) or could be consumed without the need to chew (NC). Subjective appetite ratings were collected on visual analogue scales (VAS) immediately before and after consum- ing the preload and at 30 min intervals for 90 min. Subjects then were provided with a pasta based test meal to consume ad libi- tum. VAS ratings were repeated once subjects had completed the test meal. There was no difference in subjective appetite ratings or energy intake at the test meal between trials (1134 kcal vs. 1115 kcal in NC and C trials respectively). This study suggests that chewing does not affect short-term subjective appetite ratings or ad libitum energy intake at the next meal. doi:10.1016/j.appet.2008.05.012