The perception of food products in adolescents, lay adults, and experts: A psychometric approach.
The perception of food products in adolescents, lay adults, and experts: A psychometric approach.
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青少年、普通成年人和专家对食品的看法：心理测量方法。
DOI：
10.31234/osf.io/uya7m
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发表时间：
2021
期刊：
影响因子：
--
通讯作者：
Thorsten Pachur
中科院分区：
文献类型：
--
作者：
Sonja Perkovic;T. Otterbring;Corina Schärli;Thorsten Pachur
全球近40%的死亡率可归因于不健康的饮食，青少年和年轻人尤其受到肥胖率上升的影响。年轻人如何概念化和判断食物的健康性，以及这些判断如何嵌入人们对食物生态的心理表征中？我们要求受访者对一系列常见的食品进行不同特征的评分，然后应用心理测量范式来确定人们对食品的心理表征的维度。受访者还被要求对每种食物的健康程度进行评分，我们使用食物在提取的维度上的得分来预测健康判断。我们比较了三组受访者：青少年，外行成年人和营养专家。自然度水平（例如，加工，人工添加剂）以及胆固醇和蛋白质含量成为受访者对食物心理表征的两个核心维度。相对于其他两组，青少年的表征差异较小。判断食物健康是由多个因素决定的，但天然性是所有组中最强的预测因素。总体而言，青少年的反应表现出相当大的异质性，这表明缺乏坚实的食物知识，需要针对特定的食品和内容特征进行量身定制的营养教育。（PsycInfo数据库记录（c）2022 APA，保留所有权利）。
Almost 40% of global mortality is attributable to an unhealthy diet, and adolescents and young adults are particularly affected by growing obesity rates. How do (young) people conceptualize and judge the healthiness of foods and how are the judgments embedded in people's mental representations of the food ecology? We asked respondents to rate a large range of common food products on a diverse set of characteristics and then applied the psychometric paradigm to identify the dimensions structuring people's mental representations of the foods. Respondents were also asked to rate each food in terms of its healthiness, and we used the foods' scores on the extracted dimensions to predict the healthiness judgments. We compared three groups of respondents: adolescents, lay adults, and nutrition experts. Naturalness levels (e.g., processing, artificial additives) and cholesterol and protein content emerged as the two central dimensions structuring respondents' mental representations of the foods. Relative to the other two groups, the adolescents' representations were less differentiated. Judged food healthiness was determined by multiple factors, but naturalness was the strongest predictor across all groups. Overall, the adolescents' responses showed considerable heterogeneity, suggesting a lack of solid food knowledge and the need for tailored nutrition education on specific food products and content characteristics. (PsycInfo Database Record (c) 2022 APA, all rights reserved).
影响因子：
4.6
作者：
Nguyen, SP;Murphy, GL
通讯作者：
Murphy, GL