tasks. Each participant was assigned a number during the repeated measurement of the dependent variables. Experimental group 1 was primed for fattening food, which, according to our assumption, endangered the realization of the higher-priority goal (slimming). As in Study I, the participants were presented with six sets of images of fattening food and assessed their attractiveness and usefulness as an advertisement for a restaurant. They were asked to arrange the sets in decreasing order of attractiveness. The aim of this task was to expose the participants to a strong food stimulus, while intensively involving cognitive processes. Experimental group 2 was primed for healthy food, which, according to our assumption, supported the realization of the higher-priority goal, i.e., slimming. The participants were presented with six sets of images of diet food and assessed their attractiveness and usefulness as an advertisement for a restaurant serving low-calorie food. They were asked to arrange the sets in decreasing order of attractiveness. The aim of this task was to expose the participants to a strong healthy food stimulus, while intensively involving cognitive processes. The controls were subject to neutral priming. The participants were presented with six sets of various images of nature and asked to assess their visual attractiveness. They were asked to arrange They were Int. J. Environ. Res. Public Health 2018, 15, 244 8 of 13 the sets in decreasing order of attractiveness. The aim of this task was to expose the participants to neutral stimuli completely unrelated to food or slimming.Afterwards a behaviour dependant measure was taken. The participants were promised that they would be rewarded with a freely selected refreshment. They could select only one product from a list containing items such as chocolate, apples, carrots, cakes, grapefruits, and crisps. Upon writing down their choice on a separate sheet of paper, the participants expected to be offered the chosen refreshment. Thus the intention to eat the high-calorie or dietary snack that was recorded by the respondents on the sheet of paper was treated as a behaviour dependent measure.After completing the experiment, the participants were thanked and fully debriefed. They were informed that only low-calorie items (i.e., apples, carrots, and grapefruits) were available. The hypothesis was verified on the basis of an analysis of variance. We used the design 3.2. Resultsgender (2) group (3) to explain the variance of the dependent variable-food choice. No main gender effect or interactionThehypothesiseffect wasverifiedobservedon. the basis of an analysis of variance. We used the design gender (2) × group (3) to explain the variance of the dependent variable-food choice. No main gender effect VerificationorteractionofHypotheseseffectwas2andobserved3. Hypotheses 2 and 3 pertained to the influence of priming on the choice of food by individuals Verification of Hypotheses 2 and 3 rom the experimental groups. We assumed that participants from both experimental groups would Hypotheses 2 and 3 pertained to the influence of priming on the choice of food by individuals choose the healthy options more frequently than would the controls. from the experimental groups. We assumed that participants from both experimental groups would We constructed a z-score from the dependent variable. Analysis of variance revealed a significant choose the healthy options more frequently than would the controls. effect of group on food choice: F(2.96) = 3.98, p < 0.03, eta2 We constructed a z-score from the dependent = 0.08, with a significant difference between variable. Analysis of variance revealed a food 0,.14versustherecontrolswasa significanceM=0.37,differencet(66)=2.between0,p=0.05. food choice by subjects in experimental group 2 (dietary priming) M = 0.14 versus controls M = −0.37, The results confirmed both tested hypotheses. t(66) = 2.0, p = 0.05. The results confirmed both tested hypotheses. Fattening and healthy stimuli acted in the same direction for the participants’ choices of dietary Fattening and healthy stimuli acted in the same direction for the participants’ choices of dietary snack (t(66) = 0.46, n.s.). Priming both healthy and fattening food in obese participants resulted in snack (t(66) = −0.46, n.s.). Priming both healthy and fattening food in obese participants resulted in healthier food choice in contrast to individuals exposed to neutral priming Very often seniors are overweight, unfortunately, their weight concerns are not sufficiently Very often seniors are overweight, unfortunately, their weight concerns are not sufficiently reflected by a higher level of health-seeking behaviours [42]. The aim of this study was to verify the reflected effectby in obese elderly attempting to lose weight. We verified whether the strategies of self-control acquired during the slimming program, as well as the involvement of our participants in the realization of their goals, proved strong enough to develop an asymmetrically facilitating association between the higher-priority goal and temptation, as well as strengthening the association between the stimulus consistent with the realization of the plan and the plan itself. The presence of such relationships between external stimuli, both consistent and inconsistent with the higher-priority goal,effect of priming a stimulus endangering, and consistent with, the higher-priority goal (i.e., losing weight) in obese elderly attempting to lose weight. We verified whether the strategies of self-control acquired during the slimming program, as well as the involvement of our participants in the realization of their goals, proved strong enough to develop an asymmetrically facilitating association between the higher-priority goal and temptation, as well as strengthening the association between the stimulus consistent with the realization of the plan and