The study of the neural bases of eating behavior, hunger, and reward has consistently implicated the lateral hypothalamus (LH) and its interactions with mesocorticolimbic circuitry, such as mesolimbic dopamine projections to nucleus accumbens (NAc) and ventral pallidum (VP), in controlling motivation to eat. The NAc and VP play special roles in mediating the hedonic impact ("liking") and motiva...

Although there is evidence that people tend to match their intake to that of others, less is known about the motives underlying this effect. The current study, therefore, examined the relationship between self-esteem, a specific factor that has been related to the likelihood of social matching. Further, we examined the effects of food matching on interpersonal closeness among eating companions....

BACKGROUND Foods people consume impact on their health in many ways. In particular, excess intake of salty, sweet and fatty foods and inadequate intake of fruits and vegetables have been related to many diseases including diabetes, hypertension, cardiovascular disease and some cancers. The flavor of a food determines its acceptability and modulates intake. It is thus critical to understand the ...

Ann Kelley was a scientific pioneer in reward neuroscience. Her many notable discoveries included demonstrations of accumbens/striatal circuitry roles in eating behavior and in food reward, explorations of limbic interactions with hypothalamic regulatory circuits, and additional interactions of motivation circuits with learning functions. Ann Kelley's accomplishments inspired other researchers ...

Novel ways to increase liking and intake of food are needed to encourage acceptance of healthier food. How enjoyable we remember food to have been is likely to be a significant predictor of food choice. Two studies examined whether remembered enjoyment of eating a food can be increased and whether this makes individuals more likely to eat that food in the future. In Study One, a simple manipula...

Two experiments tested the hypothesis that restrained eaters display a greater liking for high-fat palatable foods, than do unrestrained eaters. This hypothesis was tested in the affective priming paradigm and in the extrinsic affective Simon task . Both paradigms were successful in uncovering food likes and dislikes, and both showed that participants were able to evaluate the palatability of f...