OBJECTIVES We examined the effects of two mindfulness-based strategies on chocolate consumption amongst individuals who were trying to reduce the amount of chocolate they consumed. METHODS Participants (n = 137) were allocated to one of three conditions and employed either cognitive defusion, acceptance, or relaxation (control) techniques to help them resist chocolate over 5 days. During this...

This study determines the possibility of using spread (SC) and compound chocolate (CC) as delivering agents betalains, bioactive compounds coloring agents. Therefore, effects various beetroot powder concentrations (0.0-1.00 g/100 g) on SC CC’s quality parameters associated visual properties over a 12-week period under accelerated shelf-life conditions were investigated. The hardness plastic vis...

When inhibitory control is lacking, people are more prone to indulge in high calorie food. This research examined whether training to inhibit food-related responses renders one less susceptible to temptations of high calorie food. Trait chocolate lovers were divided into three conditions: participants either consistently inhibited responding to chocolate stimuli (chocolate/no-go condition), con...

The Food Cravings Questionnaires are the most commonly used instruments for the assessment of trait and state food craving. Chocolate is the most frequently craved food in Western societies. In the current studies, the Food Cravings Questionnaire-Trait-reduced (FCQ-T-r) and the Food Cravings Questionnaire-State (FCQ-S) were adapted to capture strong urges for chocolate. In study 1, students (n ...

abstract chocolate is derived from cocoa beans - the fruit of the cacao tree or theobroma cacao (the latin term: food of the gods). recent published articles demonstrate that the quality and quantity of the antioxidants in cocoa and chocolate are very high and their flavonoids are believed to reduce the number of free radicals in the body that contribute to medical problems, such as cardiovascu...

In the present study, the causal influence of chocolate craving on attentional bias for chocolate-related information was examined by experimentally inducing chocolate craving in a sample of high trait chocolate cravers vs. low trait chocolate cravers. A sample of 35 high trait chocoholics and 33 low trait chocolate cravers were randomly assigned to either the exposure condition in which cravin...

The present study tested the impact of experimentally manipulated perceived availability of chocolate on attention for chocolate stimuli, momentary (state) craving for chocolate and consumption of chocolate in healthy weight female students. It was hypothesized that eating forbiddance would be related to attentional avoidance (thus diminished attention focus on food cues in an attempt to preven...

Chocolate has become a part of everyday life throughout the world. Many enjoy different chocolate selections such as cake, ice cream, chocolate bars, etc. as desserts. Furthermore, chocolate has solidified itself as a common gift during many holidays such as Valentine’s Day, Easter, Halloween and Christmas, making it a highly lucrative industry, valued at over $80 billion a year. Europeans, spe...

Liking and craving for chocolate and related substances were surveyed in a sample of University of Pennsylvania undergraduates (n = 249) and their parents (n = 319). Chocolate was highly liked in all groups, with a stronger liking by females. Chocolate is the most craved food among females, and is craved by almost half of the female sample (in both age groups). Although this craving is related ...

This is the first experimental study directed at differentiating between physiological or sensory accounts of the satiation of nondrug cravings, using chocolate craving, the most common craving in North America. At the onset of craving, chocolate cravers consumed a chocolate bar, the caloric equivalent in "white chocolate" (containing none of the pharmacological components of chocolate), the ph...