Investigating the relationship between the energy-to-satiety ratio and palatability.

The study aims to investigate the relationship between energy-to-satiety ratio and palatability. We have hypothesised that the higher the energy-to-satiety ratio, the more palatable the food will be. This is based on previous literature. By investigating the relationship between the two variables we hope to see a directly proportional relationship whereby higher energy-to-satiety ratio results in higher palatability. The study uses images from Rogers et al. (2024), containing foods varying in energy. Participants will be asked to rate all foods on several dimensions in an online experience. Data will be collected on palatability, expected satiety and familiarity. With knowledge of the energy density of the foods, we can establish a unique energy-to-satiety ratio for each food.