Department of Psychology
I completed my PhD at Swansea University in February 2016 in the area of impulse related overeating, in particular the role of cognitive control processes in the consumption of rewarding foods and obesity. I am now continuing with this line of research in my role as lecturer in the Department of Psychology and within the SNAC group at Swansea. My PhD work established that various forms of impulsivity, including delay discounting, response inhibition and self-report impulsiveness, predict overweight, obesity and overeating. During an experimental priming procedure, I found that priming a general self-control mind-set reduces palatable snack intake when a visual cue reminder is present. I continue to have an interest in developing techniques to enhance self-control over eating behaviour. I also have an interest in applying advanced statistical analysis techniques to data, including PROCESS mediation and moderation models and Structural Equation Modelling. More recently I have been involved in applying behaviour change techniques for health protection behaviours such as flu vaccination and air pollution exposure. I am also keen to look for ways to make complex research outcomes accessible for everyone, disseminating the key messages of our research to those who may benefit most.
Price, M., Higgs, S., & Lee, M. (2017). Self-control mediates the relationship between time perspective and BMI. Appetite, 108, 156-160.
Price, M., Higgs, S. and Lee, M. (2016). Snack intake is reduced using an implicit, high-level construal cue. Health Psychology. 35, 923-926.
Price, M., Higgs, S., Maw, J., & Lee, M. (2016). A dual-process approach to exploring the role of delay discounting in obesity. Physiology & Behavior. 162, 46–51.
Price, M., Lee, M. and Higgs, S. (2016). Food-specific response inhibition, dietary restraint and snack intake in lean and overweight/obese adults: A moderated-mediation model. International Journal of Obesity. 40, 877-882.
Price, M., Higgs, S. and Lee, M. (2015). Self-reported eating traits: Underlying components of food responsivity and dietary restriction are positively related to BMI. Appetite. 95, 203-210.