Pasta lunch
Based on our previous work (Thomas et al., 2014), dishes filled
with 220 g (253 kcal) of pasta were set on the placemat. Each time
the participant ate 50 g of pasta, the SIPM software (version 2.0.13)
interrupted the participant with instructions to complete computerised
VAS ratings (hunger, fullness and pleasantness of the pasta).
After consuming 150 g, participants were interrupted and provided
with a fresh dish of 220 g of pasta. Participants were asked to
eat until they felt ‘comfortably full’. The lunch consisted of pasta
shells in a tomato and herb sauce (Sainsbury’s UK), served at
55–60 °C..