From asparagus to zucchini: mapping cognitive space for vegetable names.
From asparagus to zucchini: mapping cognitive space for vegetable names.
复制标题
从芦笋到西葫芦：绘制蔬菜名称的认知空间。
DOI：
10.1080/07315724.1996.10718580
复制
发表时间：
1996
影响因子：
3.5
通讯作者：
Drewnowski,A
中科院分区：
文献类型：
--
作者：
Drewnowski,A
使用多维标度 (MDS) 技术绘制 20 种常见蔬菜的感知空间。受试者（150 名成年男性和女性）被要求判断成对蔬菜名称的相似性，并评估它们一起食用时的兼容性。受试者还根据 30 个属性等级对蔬菜进行评分，并评价他们对每一项的偏好。数据分析采用 SINDSCAL 和属性拟合 (PROFIT) 程序以及相关性和层次聚类 (HICLUS) 分析。蔬菜名称感知空间的主要维度是卡路里、颜色和便利性。偏好与便利性和多功能性密切相关。喜好也受到味道的影响：最不喜欢的蔬菜是那些被认为是苦的蔬菜。兼容性受颜色对比度的影响最大。最可接受的蔬菜对是绿色蔬菜和非绿色蔬菜的组合。确定指导将蔬菜纳入饮食的心理规则可能会促进旨在增加美国公众水果和蔬菜消费的行为改变策略。
To map the perceptual space for 20 common vegetables using multidimensional scaling (MDS) techniques.The subjects, 150 adult men and women, were asked to judge the similarity of pairs of vegetable names and rate their compatibility when served together. The subjects also rated the vegetables along 30 attribute scales and rated their preferences for each item. Data analyses employed SINDSCAL and property-fitting (PROFIT) programs as well as correlation and hierarchical clustering (HICLUS) analyses.The principal dimensions of perceptual space for vegetable names were calories, color, and convenience. Preferences were most strongly linked to convenience and versatility. Liking was also influenced by taste: the most disliked vegetables were those that were perceived as bitter. Compatibility was most strongly influenced by color contrast. The most acceptable vegetable pairs were those that combined green and non-green vegetables.Identifying psychological rules that guide the inclusion of vegetables in the diet may facilitate behavioral change strategies aimed at increasing fruit and vegetable consumption by the American public.