Graduate Program

Family and Consumer Studies

Degree Name

Master of Science (MS)

Semester of Degree Completion

2008

Thesis Director

Karla Kennedy-Hagan

Thesis Committee Member

Kim Painter

Thesis Committee Member

Richard Wilkinson

Abstract

Food consumption is affected by a variety of factors including social pressure. A quasi-experimental design was used to determine the relationship between social pressure and food consumption in a restaurant environment. The study addressed the specific effect of one person’s decision to order or decline a second portion on fellow diners' consumption of beverages, salads, side dishes, entrées, and desserts. The research protocol was approved by the Institutional Review Board. A convenience sample of male and female college students (n=65) participated in a one hour dining experience in a restaurant setting. Subjects were randomly assigned to the control or treatment group. The social pressure was applied utilizing a research assistant at each table. In the treatment group the research assistant said yes to second portions and in the control group they said no to seconds. The subject's consumption decision and total food intake were recorded. Subjects consumed significantly (p≤.05) more second servings of lasagna and second servings of dessert in the treatment group compared to the control group, an increase of 65% and 245% respectively. The 9%, 14%, and 86% increase in first, second, and third beverage refills, 114% increase of salad seconds and 2% and 37% increase in breadstick seconds and thirds, seen in the treatment group, were not statistically significant (p≤.05). The findings suggest that social pressure effects food consumption in a college population. The study results will be used to provide an awareness of the effect that social pressure has on food consumption of college students in a restaurant setting.

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