Food is considered a highly significant element for survival and, as a consequence, it is widely used as a stimulus in studies that intend to investigate the processes that are fundamental to human behavior (Lloyd et al,2020; Rangel,2013). In this study, participants were first given a questionnaire for evaluating traits commonly associated with Anorexia and Bulimia, EDI-3 (Garner et al., 1983; Garner et al., 1991; Garner et al., 2004; Giannini et al., 2018) and subsequently were asked to rate food images on 5 different dimensions: Valence (e.g., “How positive / negative would you define the food represented in the image?), Arousal (e.g.,” How much are the sensations you get when looking at the food in the image intense? “), Palatability (e.g.,”How palatable is the food represented in the image for you? “), Healthiness (e.g., "How healthy would you define the food represented in the image?") and Social interaction (e.g.,” How much would you share the food represented in the image? with another person? “). Preliminary data show significantly different evaluations depending on the score obtained at EDI-3. In general, the goal is to obtain a database of food stimuli validated for experimental research aimed at investigating, for example, the relationship between body representation and food stimuli in healthy participants and with traits attributable to Eating Disorders.
Psychological Traits as predictors of judgements about food
Filomena Rita Guarino
Primo
;Elena Gherri
;Luisa Lugli
;Alessia Tessari
2022
Abstract
Food is considered a highly significant element for survival and, as a consequence, it is widely used as a stimulus in studies that intend to investigate the processes that are fundamental to human behavior (Lloyd et al,2020; Rangel,2013). In this study, participants were first given a questionnaire for evaluating traits commonly associated with Anorexia and Bulimia, EDI-3 (Garner et al., 1983; Garner et al., 1991; Garner et al., 2004; Giannini et al., 2018) and subsequently were asked to rate food images on 5 different dimensions: Valence (e.g., “How positive / negative would you define the food represented in the image?), Arousal (e.g.,” How much are the sensations you get when looking at the food in the image intense? “), Palatability (e.g.,”How palatable is the food represented in the image for you? “), Healthiness (e.g., "How healthy would you define the food represented in the image?") and Social interaction (e.g.,” How much would you share the food represented in the image? with another person? “). Preliminary data show significantly different evaluations depending on the score obtained at EDI-3. In general, the goal is to obtain a database of food stimuli validated for experimental research aimed at investigating, for example, the relationship between body representation and food stimuli in healthy participants and with traits attributable to Eating Disorders.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
