Behavior and Psychology
Obesity (2008) 16 8, 1957–1960. doi:10.1038/oby.2008.286
Eating Behavior and Obesity at Chinese Buffets
Brian Wansink1 and Collin R. Payne1
1Department of Applied Economics and Management, Cornell University, Ithaca, New York, USA
Correspondence: Brian Wansink (bcw28@cornell.edu)
Received 18 June 2007; Accepted 3 December 2007; Published online 5 June 2008.
Abstract
Objective:
The aim of this study was to investigate whether the eating behaviors of people at all-you-can-eat Chinese buffets differs depending upon their body mass. The resulting findings could confirm or disconfirm previous laboratory research that has been criticized for being artificial.
Methods and Procedures:
Trained observers recorded the height, weight, sex, age, and behavior of 213 patrons at Chinese all-you-can-eat restaurants. Various seating, serving, and eating behaviors were then compared across BMI levels.
Results:
Patrons with higher levels of BMI were more likely to be associated with using larger plates vs. smaller plates (OR 1.16, P < 0.01) and facing the buffet vs. side or back (OR 1.10, P < 0.001). Patrons with higher levels of BMI were less likely to be associated with using chopsticks vs. forks (OR 0.90,P < 0.05), browsing the buffet before eating vs. serving themselves immediately (OR 0.92, P < 0.001), and having a napkin on their lap vs. not having a napkin on their lap (OR 0.92, P < 0.01). Patrons with lower BMIs left more food on their plates (10.6% vs. 6.0%, P < 0.05) and chewed more per bite of food (14.8 vs. 11.9, P < 0.001).
Discussion:
These observational findings of real-world behavior provide support for laboratory studies that have otherwise been dismissed as artificial.
