Implicit and explicit evaluations of foods: The natural and transformed dimension

Coricelli, Carol; Foroni, Francesco; Osimo, Sofia Adelaide; Rumiati, Raffaella I.

doi:10.1016/j.foodqual.2018.11.014

Cited by 24 publications

(32 citation statements)

References 63 publications

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“…Second, our stimuli were restricted to processed food. Because some previous studies have suggested different psychological (Aiello et al, 2018;Coricelli et al, 2019a;Rumiati et al, 2016) and neural (Coricelli et al, 2019b;Pergola et al, 2017) processing between processed and non-processed food, the generalizability of the current results for non-processed food is an important matter for future research. Third, our food stimuli were depicted in different plates.…”

Section: Discussionmentioning

confidence: 91%

“…We tested only Japanese participants; hence, the patterns may be different in different cultures. We also did not assess the details of participants' characteristics that could modulate food processing, such as dieting habits (Coricelli et al, 2019a;Hoefling & Strack, 2008). Investigations including more participants from different age groups and different cultures, with detailed assessments of their characteristics, by using the present stimulus database would be valuable for investigating visual food processing further.…”

Section: Discussionmentioning

confidence: 99%

“…We selected 46 processed food items (i.e., removing non-processed food such as fruits) without obstacles (i.e., packaging and plastic covers) and took color pictures using a digital camera (EXILIM FH100; Casio, Tokyo, Japan). We selected only processed food items, because the SAT set had a relatively small number of non-processed food items, and previous studies have shown that affective appraisals can be different across processed vs. non-processed food (Coricelli et al, 2019a). The pictures were then cropped and modified to remove the background using Photoshop CS6 (Adobe, San Jose, CA, USA).…”

Section: Stimulimentioning

confidence: 99%

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Image database of Japanese food samples with nutrition information

Sato

Minemoto

Sawada

et al. 2020

PeerJ

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Background Visual processing of food plays an important role in controlling eating behaviors. Several studies have developed image databases of food to investigate visual food processing. However, few databases include non-Western foods and objective nutrition information on the foods. Methods We developed an image database of Japanese food samples that has detailed nutrition information, including calorie, carbohydrate, fat and protein contents. To validate the database, we presented the images, together with Western food images selected from an existing database and had Japanese participants rate their affective (valence, arousal, liking and wanting) and cognitive (naturalness, recognizability and familiarity) appraisals and estimates of nutrition. Results The results showed that all affective and cognitive appraisals (except arousal) of the Japanese food images were higher than those of Western food. Correlational analyses found positive associations between the objective nutrition information and subjective estimates of the nutrition information, and between the objective calorie/fat content and affective appraisals. Conclusions These data suggest that by using our image database, researchers can investigate the visual processing of Japanese food and the relationships between objective nutrition information and the psychological/neural processing of food.

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Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Section: Stimulimentioning

confidence: 99%

See 1 more Smart Citation

Image database of Japanese food samples with nutrition information

Sato

Minemoto

Sawada

et al. 2020

PeerJ

View full text Add to dashboard Cite

show abstract

“…We selected 46 processed food items (i.e., removing non-processed food such as fruits) without obstacles (i.e., packaging and plastic covers) and took color pictures using a digital camera (EXILIM FH100; Casio, Tokyo, Japan). We selected only processed food items, because the SAT set had a relatively small number of non-processed food items, and previous studies have shown that affective appraisals can be different across processed vs. nonprocessed food (Coricelli et al, 2019a). The pictures were then cropped and modified to remove the background using Photoshop CS6 (Adobe, San Jose, CA, USA).…”

Section: Participantsmentioning

confidence: 99%

Peer Review #1 of "Image database of Japanese food samples with nutrition information (v0.1)"

Toet¹

2020

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Background. Visual processing of food plays an important role in controlling eating behaviors. Several studies have developed image databases of food to investigate visual food processing. However, few databases include non-Western foods and objective nutrition information on the foods. Methods. We developed an image database of Japanese food samples that has detailed nutrition information, including calorie, carbohydrate, fat, and protein contents. To validate the database, we presented the images, together with Western food images selected from an existing database, and had Japanese participants rate their affective (valence, arousal, liking, and wanting) and cognitive (naturalness, recognizability, and familiarity) appraisals and estimates of nutrition. Results. The results showed that all affective and cognitive appraisals (except arousal) of the Japanese food images were higher than those of Western food. Correlational analyses found positive associations between the objective nutrition information and subjective estimates of the nutrition information, and between the objective calorie/fat content and affective appraisals. Conclusions. These data suggest that by using our image database, researchers can investigate the visual processing of Japanese food and the relationships between objective nutrition information and the psychological/neural processing of food.

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“…It is argued [8] that attitudes lie in people's choice processes, regardless of whether they are consciously perceived, implying the existence of implicit attitudes. Besides a few recent studies [9][10][11], research in the food domain has paid scant attention to the role played simultaneously by implicit and explicit attitudes.…”

Section: Introductionmentioning

confidence: 99%

A Multifaceted Explanation of the Predisposition to Buy Organic Food

Sarabia-Andreu

Sarabia-Sánchez

Parra-Meroño

et al. 2020

Foods

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This study explores whether implicit and explicit attitudes toward organic products explain consumers’ predisposition to buy organic food, considering the hedonic and utilitarian dimensions of attitudes. The data are from an online survey, which included a section on implicit attitudes (measured using an Implicit Association Test) and a section on explicit attitudes. Two products were analyzed using 557 responses from a panel of consumers: chocolate (hedonic-oriented food) and milk (a utilitarian-oriented food). Confirmatory factor analysis and multigroup structural equations were applied to assess the proposed model. Three findings may be highlighted. First, in the model with the lowest entropy, the hedonic and utilitarian dimensions are considered to be independent. Second, different types of attitudes play different roles depending on the product. Finally, implicit attitudes influence the predisposition to buy organic food in the case of pleasure-seeking food but not utilitarian-oriented food. Thus, there is convergence between implicit and explicit attitudes for hedonic-oriented foods and divergence between such attitudes for utilitarian-oriented foods. This study’s value lies in the novel use of implicit attitudes, which have generally been neglected in attitudinal models in the organic food domain.

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Implicit and explicit evaluations of foods: The natural and transformed dimension

Cited by 24 publications

References 63 publications

Image database of Japanese food samples with nutrition information

Image database of Japanese food samples with nutrition information

Peer Review #1 of "Image database of Japanese food samples with nutrition information (v0.1)"

A Multifaceted Explanation of the Predisposition to Buy Organic Food

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