Decision-making in eating behaviour: learning processes and individual differences

Abstract

The main aim of this thesis was to increase our knowledge about food decision-making and food-seeking behaviour from a learning perspective. Specifically, three areas were investigated in the three experimental chapters (see Figure 6.1): - How differences in affect-driven impulsivity influence action control and selection as well as the interaction between these two processes (i.e., control over action selection). - How to reduce self-reported food craving (“wanting”) and related unhealthy eating behaviour (maladaptive effect of incentive cue salience) using a brief mindfulness-based intervention in young female cravers, both in the laboratory and a real-life context. - How differences in formal training (‘expert’ knowledge) influence brain activity as well as the strength of the relationship between implicit (EEG) and explicit (general sensory quality: visual, olfactive, and gustatory, as well as hedonic value judgments) measures of “liking” during the sensory and hedonic processing of beer.