Behavioural Data For the Study 'Stop-Change Training Effects On Food Liking, Cravings and Choice Behaviour', 2021

In this study we assessed the efficacy of a novel behavioural paradigm that employs the principles of inhibitory control training for eating-related behaviours. In a between-group design participants were trained to either stop their responses towards selected foods that were high in fat, sugar and/or salt (stop group) or change their initiated response from these foods to items that were considered 'healthier' (stop-change group). This paradigm was developed in an effort to capture the real-world behaviour of 'food-swaps' where following a healthier diet on a daily basis does not only involve reducing or stopping consumption of energy-dense foods but also choosing healthier alternatives. We tested whether training would influence participants' subjective evaluations of selected foods both in terms of liking and state cravings. We also examined whether training would affect participants' impulsive food choice behaviour whereby they choose foods associated with stop responses less frequently and foods associated with change responses more frequently. The data uploaded here are raw csv files that require further data pre-processing from the abovementioned study in the ESRC Project ES/V011030/1.