The relationship of recent and retrospective food acceptance ratings

Jezior, Barbara; Lesher, Larry L.; Popper, Richard

doi:10.1016/0950-3293(90)90027-r

Cited by 5 publications

(4 citation statements)

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“…During the study subjects also rated the items in the way as was done in the present field studies. A comparison of study ratings with post study rating showed that the post study ratings were lower, but the relative acceptance ratings remained constant (Jezior et al, 1990). This finding indicates that the cognitive dissonance drawback may not be that serious.…”

Section: Discussionmentioning

confidence: 87%

“…To rate acceptability and intake at independent occasions would also lead to other influences at the different occasions, both on the intake side and the rated acceptability side. In an earlier ration study, subjects were asked to rate all food items consumed on a questionnaire that was completed at the end of the study (Jezior, Lesher, & Popper, 1990). During the study subjects also rated the items in the way as was done in the present field studies.…”

Section: Discussionmentioning

confidence: 99%

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Food acceptability in field studies with US army men and women: relationship with food intake and food choice after repeated exposures

et al. 2005

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Laboratory data with single exposures showed that palatability has a positive relationship with food intake. The question addressed in this study is whether this relationship also holds over repeated exposures in non-laboratory contexts in more natural environments. The data were collected in four field studies, lasting 4-11 days with 307 US Army men and 119 Army women, and comprised 5791 main meals and 8831 snacks in total. Acceptability was rated on the nine point hedonic scale, and intake was registered in units of 1/4, 1/2, 3/4, or 1 or more times of the provided portion size. Correlation coefficients between individual acceptability ratings and intakes varied from 0.22 to 0.62 for the main meals (nZ193-2267), and between 0.13 and 0.56 for the snacks (nZ304-2967). The likelihood of choosing a meal for the second time was positively related to the acceptability rating of the meal when it was consumed for the first time. The results reinforce the importance of liking in food choice and food intake/choice behavior. However, the magnitude of the correlation coefficients between acceptability ratings and food intake suggest that environmental factors also have an important role in determining intake and choice. q

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Section: Discussionmentioning

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Food acceptability in field studies with US army men and women: relationship with food intake and food choice after repeated exposures

et al. 2005

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“…This finding of retrospective evaluations being lower than actual experiences contradicts the classical pattern found in earlier studies which examined medical procedures/pain or vacation experiences [ 8 , 12 , 25 ]. It does, however, echo findings within the area of eating experiences [ 30 , 46 ]. It must be noted that eating experiences are qualitatively different to experiences of medical procedures or vacations.…”

Section: Discussionmentioning

confidence: 55%

Memorable meals: The memory-experience gap in day-to-day experiences

et al. 2021

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Research shows that retrospective memory is often more extreme than in-the-moment experiences. While investigations into this phenomenon have mostly focused on distinct, one-time experiences, we examined it with respect to recurring day-to-day experiences in the eating domain, focusing on variables of the snapshot model—i.e., the most intense and the final experience. We used a smartphone-based Ecological Momentary Assessment to assess the food intake and eating happiness of 103 participants (82.52% female, Mage = 21.97 years) over eight days, and then calculated their best (positive peak), worst (negative peak) and final experiences. Remembered eating happiness was assessed immediately after the study (immediate recall) and after four weeks (delayed recall). A significant memory-experience gap was revealed at immediate recall (d = .53). Remembered eating happiness was predicted by the worst eating experience (β = .41, p < .001), but not by the best or final eating experience. Analyzing changes over time did not show a significant memory-experience gap at delayed recall, but did reveal a similar influence of the worst eating experience (β = .39, p < .001). Findings indicate that, in the domain of eating, retrospective memory is mainly influenced by negative experiences. Overall, the results indicate that the snapshot model is a valid conceptualization to explain recall of both outstanding and day-to-day experiences.

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“…dislike) may have a bigger effect on remembered pleasure than a positive experience (e.g. like) (Jezior, Lesher, & Popper, 1990;Kö ster et al, 2004). We further observed a higher score on actual perceived cheese flavour than on remembered cheese flavour intensity (45 ± 2.4 versus 39 ± 2.4; p < 0.05), whereas saltiness remained the same (38 ± 2.3 versus 38 ± 2.4; p = 0.73).…”

Section: Introductionmentioning

confidence: 95%

Creating memorable products: Actual liking and remembered liking

Zandstra

2006

Food Quality and Preference

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The relationship of recent and retrospective food acceptance ratings

Cited by 5 publications

References 4 publications

Food acceptability in field studies with US army men and women: relationship with food intake and food choice after repeated exposures

Food acceptability in field studies with US army men and women: relationship with food intake and food choice after repeated exposures

Memorable meals: The memory-experience gap in day-to-day experiences

Creating memorable products: Actual liking and remembered liking

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