Describe the logic and
methodology of “preloading" studies, as a strategy
for determining factors that influence satiety,
the reduced willingness to eat (lower “hunger” or “appetite”)
following a meal. Use an example from research (either human or
animal) to illustrate how this method has demonstrated the impact
of a specific food characteristic (e.g. the food’s color, or taste,
or macronutrient composition) on satiety. Additionally, can
preloading studies be used to investigate the impact of
non-biological (e.g. social or psychological)
influences...