A comparison of the descriptions of cognitive structure yielded by factor analysis and the Hays implication model revealed that while the models produce similar configurations of implicative relationships between traits, the manner in which they dimensionalize cognitive space is markedly different. Psychological relevance of the implication relation as defined by the 2 models was demonstrated in a set of defining experiments. No such relevance was discovered for the manner in which either model dimensionalized cognitive space. In the research separate trait lists were obtained for each S, and data obtained for each S were analyzed separately. Thus the results for each S may be considered as an independent replication of the entire study. (15 ref.)
Based on prior research showing that a food cognition model employing the evaluative dimensions of pleasure/taste, health and convenience could significantly predict preferences for a representative list of hypothetical meals, the present study demonstrates that the model can effectively predict preferences for recent meals actually consumed. A total of 269 males (N = 122) and females (N = 147), ranging in age from 14 to 83 years, each evaluated three of their recent meals. Regression analysis yielded significant results very similar to those obtained for the hypothetical meals. Substantial differences were also found between the evaluations of morning, midday and evening meals: the health and convenience criteria are most heavily weighted for morning meals, whereas general "liking" is most heavily weighted for midday and evening meals. Additional results showed that the predictive ability of the model can be marginally improved by including a cost factor. Newly designed measures of the idiosyncratic meanings associated with particular meals contributed in some instances to the prediction of preferences but did not generally yield consistent results.
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