Examining the relationship between knowing and doing: training for improving food choices.
Examining the relationship between knowing and doing: training for improving food choices.
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DOI：
10.5406/amerjpsyc.126.4.0449
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发表时间：
2013
期刊：
影响因子：
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通讯作者：
Wohldmann EL
中科院分区：
文献类型：
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作者：
Wohldmann EL
食物对于维持人类生命是必不可少的；然而，我们的食物选择可能会对我们身体和地球的健康产生负面影响。例如，肥胖和与饮食有关的疾病正在以惊人的速度增加。此外，在许多河流和溪流中都可以检测到农用化学品，从而污染饮用水。因此，对于那些对社会变化感兴趣的人来说，了解哪些因素对食物选择有影响是至关重要的。本文回顾了学习和记忆的一些原则，以及这些原则的应用如何有助于我们对食物选择的理解。还回顾了考察促进知识学习、保持和概括的不同方法的实验，特别是侧重于加强营养信息和食物选择的学习的方法。本文还讨论了这项研究在培训、卫生和公共政策方面的实际应用。
Food is essential for maintaining human life; however, our food choices can have negative impacts on the health of our bodies and our planet. For example, obesity and diet-related diseases are increasing at alarming rates. In addition, agricultural chemicals are detectable in many rivers and streams, contaminating drinking water. Thus, understanding what factors contribute to food choices is essential for those interested in social change. This paper reviews some principles of learning and memory and how applications of those principles contribute to our understanding of food choices. Experiments that examine different ways to promote learning, retention, and generalization of knowledge, specifically focused on ways to enhance learning of nutritional information and food choices, are also reviewed. The practical applications of this research to training, health, and public policy are also discussed.