Demonstrations of the influence of the eating environment on food acceptance
Demonstrations of the influence of the eating environment on food acceptance
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DOI：
10.1006/appe.2000.0360
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发表时间：
2000-12-01
期刊：
影响因子：
5.4
通讯作者：
Crouch, JE
中科院分区：
文献类型：
--
作者：
Meiselman, HL;Johnson, JL;Crouch, JE
在两个独立的演示中，预先准备好的食物在不同的环境中提供：首先，在培训餐厅和学生自助餐厅提供相同的准备好的食物;第二，在食品科学实验室提供准备好的主菜，并在两个学生食堂和一个培训餐厅提供一顿完整的饭菜。在培训餐厅和学生食堂，人们选择并支付他们的膳食。在三种不同的环境中，食物的可接受性评级按以下顺序变化：餐厅>实验室>自助餐厅。接受度的差异归因于背景效应及其产生的预期、实际产品差异和一些可能的协变量。感官属性的评级往往反映了可接受性效果。在实际的食品服务系统中比较上下文的困难进行了讨论。(C)北京大学出版社.
In two independent demonstrations, pre-prepared food was served in different environments: first, identical prepared meals were served ill both a training restaurant and in a student cafeteria; second, a prepared main dish was served in a food science laboratory class, and as Dart of an entire meal in two student cafeterias and in a training restaurant. In thr training restaurants and in the student cafeterias, people selected and paid for their meals. The acceptability ratings of the food served varied across the three different environments in the following order: restaurant > laboratory > cafeteria. Differences in acceptance were attributed to contextual effects and the expectations they produce, actual product differences, and a number of possible covariates. Ratings of sensory attributes tended to mirror the acceptability effects. The difficulty of comparing contexts within actual food service systems is discussed. (C) 2000 Academic Press.