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Relevant bibliographies by topics / Food and Emotions

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Academic literature on the topic 'Food and Emotions'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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Journal articles on the topic "Food and Emotions"

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Morawetz, Carmen, David Steyrl, Stella Berboth, Hauke R. Heekeren, and Stefan Bode. "Emotion Regulation Modulates Dietary Decision-Making via Activity in the Prefrontal–Striatal Valuation System." Cerebral Cortex 30, no. 11 (2020): 5731–49. http://dx.doi.org/10.1093/cercor/bhaa147.

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Abstract The consumption of indulgent, carbohydrate- and fat-rich foods is often used as a strategy to cope with negative affect because they provide immediate self-reward. Such dietary choices, however, can severely affect people’s health. One countermeasure could be to improve one’s emotion regulation ability. We used functional magnetic resonance imaging to examine the neural activity underlying the downregulation of incidental emotions and its effect on subsequent food choices. We investigated whether emotion regulation leads to healthier food choices and how emotion regulation interacts with the brain’s valuation and decision-making circuitry. We found that 1) the downregulation of incidental negative emotions was associated with a subsequent selective increase in decisions for tasty but also for healthy foods, 2) food preferences were predicted by palatability but also by the current emotional state, and 3) emotion regulation modulated decision-related activation in the ventromedial prefrontal cortex and ventral striatum. These results indicate that emotional states are indeed important for food choice and that the process of emotion regulation might boost the subsequent processing of health attributes, possibly via neural reward circuits. In consequence, our findings suggest that increasing emotion regulation ability could effectively modulate food choices by stimulating an incidental upvaluation of health attributes.

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Sick, Julia, Erminio Monteleone, Lapo Pierguidi, Gastón Ares, and Sara Spinelli. "The Meaning of Emoji to Describe Food Experiences in Pre-Adolescents." Foods 9, no. 9 (2020): 1307. http://dx.doi.org/10.3390/foods9091307.

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Ongoing research has shown that emoji can be used by children to discriminate food products, but it is unclear if they express emotions and how they are linked to emotional words. Little is known about how children interpret emoji in terms of their emotional meaning in the context of food. This study aimed at investigating the emotional meaning of emoji used to describe food experiences in 9–13-year-old pre-adolescents and to measure related age and gender differences. The meaning of 46 emoji used to describe food experience was explored by: mapping emoji according to similarities and differences in their emotional meaning using the projective mapping technique, and linking emoji with emotion words using a check-all-that-apply (CATA) format. The two tasks gave consistent results and showed that emoji were discriminated along the valence (positive vs. negative) and power (dominant vs. submissive) dimension, and to a lower extent along the arousal dimension (high vs. low activation). In general, negative emoji had more distinct meanings than positive emoji in both studies, but differences in nuances of meaning were found also among positive emoji. Girls and older pre-adolescents (12–13 years old (y.o.)) discriminated positive emoji slightly better than boys and younger pre-adolescents (9–11 y.o.). This suggests that girls and older pre-adolescents may be higher in emotional granularity (the ability to experience and discriminate emotions), particularly of positive emotions. The results of the present work can be used for the development of an emoji-based tool to measure emotions elicited by foods in pre-adolescents.

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Rousset, S., V. Deiss, E. Juillard, P. Schlich, and S. Droit-Volet. "Emotions generated by meat and other food products in women." British Journal of Nutrition 94, no. 4 (2005): 609–19. http://dx.doi.org/10.1079/bjn20051538.

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Eating behaviour depends partly on food preference, which is itself determined by different types of emotions. Among the emotions generated by food, disgust with red meat is common in women and can lead to reduced meat consumption. We tested the hypothesis that low meat intake is related to different negative emotions towards meat but does not affect the emotions expressed towards other food categories. Food intake of sixty women was followed throughout each day for 1 week and allowed us to assign women to two groups (low v. high meat-eating women). They were then invited to assess the intensity of twenty-six emotions described by words and induced by thirty food pictures. We determined the number of necessary dimensions to describe the space created by the twenty-six words. The results showed differences in emotions between the low and high meat-eating women. As expected, there were overall differences in the emotions generated by the thirty food pictures. Six clusters of emotions were necessary and sufficient to summarise the emotional space. These dimensions were described by ‘disappointment’, ‘satisfaction’, ‘guilt’, ‘doubt’, ‘amused’ and ‘indifference’. As expected, the low meat-eating women felt more ‘disappointment’, ‘indifference’ and less ‘satisfaction’ towards meat than did the high meat-eating women. However, the low meat-eating women also stated other negative emotions such as ‘doubt’ towards some starchy foods. The only foods that they liked more than high meat-eating women were pears and French beans. In conclusion, low meat consumption was associated with specific negative emotions regarding meat and other foods.

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Fernandes, Carla, Ana F. Santos, Marilia Fernandes, António J. Santos, Kelly Bost, and Manuela Verissimo. "Caregivers’ Perceived Emotional and Feeding Responsiveness toward Preschool Children: Associations and Paths of Influence." Nutrients 13, no. 4 (2021): 1334. http://dx.doi.org/10.3390/nu13041334.

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Although there is a large body of research connecting emotion to eating behaviors, little is known about the role of caregivers’ responses to children’s emotions in the context of child feeding. The purpose of this study was to analyze the relation between caregivers’ emotional responsiveness and feeding responsiveness. The mothers of 137 children between 2 and 6 years of age reported on their responses to children’s negative emotions using the Coping with Children’s Negative Emotions Scale and on their feeding practices using the Comprehensive Feeding Practices Questionnaire. The results showed that mothers’ supportive emotion responses (e.g., problem-focused, emotion-focused, and expressive encouragement reactions) tend to be positively associated with responsive feeding practices (e.g., encouraging, modelling, and teaching healthy food-related behaviors). Instead, mothers’ unsupportive responses (e.g., distress, punitive and minimization reactions) tend to be positively associated with nonresponsive feeding practices (e.g., food as reward or to regulate emotions, and pressure to eat) and negatively associated with responsive feeding practices. Our results suggest that emotional and feeding responsiveness may be intertwined and that differences in parent’s emotional responsiveness may translate into differences in their feeding styles, setting the stage for parents’ use of positive vs. negative feeding practices.

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Xiong, Hao, and Shangbin Lv. "Factors Affecting Social Media Users’ Emotions Regarding Food Safety Issues: Content Analysis of a Debate among Chinese Weibo Users on Genetically Modified Food Security." Healthcare 9, no. 2 (2021): 113. http://dx.doi.org/10.3390/healthcare9020113.

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Social media is gradually building an online information environment regarding health. This environment is filled with many types of users’ emotions regarding food safety, especially negative emotions that can easily cause panic or anger among the population. However, the mechanisms of how it affects users’ emotions have not been fully studied. Therefore, from the perspective of communication and social psychology, this study uses the content analysis method to analyze factors affecting social media users’ emotions regarding food safety issues. In total, 371 tweet samples of genetically modified food security in Sina Weibo (similar to Twitter) were encoded, measured, and analyzed. The major findings are as follows: (1) Tweet account type, tweet topic, and emotion object were all significantly related to emotion type. Tweet depth and objectivity were both positively affected by emotion type, and objectivity had a greater impact. (2) Account type, tweet topic, and emotion object were all significantly related to emotion intensity. When the depths were the same, emotion intensity became stronger with the decrease in objectivity. (3) Account type, tweet topic, emotion object, and emotion type were all significantly related to a user’s emotion communication capacity. Tweet depth, objectivity, and user’s emotion intensity were positively correlated with emotion communication capacity. Positive emotions had stronger communication capacities than negative ones, which is not consistent with previous studies. These findings help us to understand both theoretically and practically the changes and dissemination of user’s emotions in a food safety and health information environment.

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van der Horst, Hilje, Stefano Pascucci, and Wilma Bol. "The “dark side” of food banks? Exploring emotional responses of food bank receivers in the Netherlands." British Food Journal 116, no. 9 (2014): 1506–20. http://dx.doi.org/10.1108/bfj-02-2014-0081.

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Purpose – The purpose of this paper is to address how food, social status as well as the interactions at the food bank induce emotions in receivers, such as shame, gratitude and anger. Since early 2000s a steadily growing number of low-income and/or over-indebted households in the Netherlands alleviate their situation with food donations from local food banks. Such food banks collect from companies edible food that would otherwise have gone to waste. The growing demand for food assistance indicates it is a welcome contribution to the groceries in many households. However, receiving food assistance as well as eating the products forces the receivers to set aside embodied dispositions towards food and norms about how to obtain food. Furthermore, it places them in interactions of charitable giving that may be harmful to the self-esteem of receivers. Design/methodology/approach – The paper is based on a qualitative study at a food bank in the Netherlands, consisting among others of in-depth interviews with 17 receivers of food assistance, observations and several interviews with volunteers. Findings – Of all emotions that were expressed during the interviews, shame appeared as the most prominent. Particularly issues of shame emerged in relation to all three food-bank-related experiences: the content of the crate, the interaction with volunteers and lastly the understanding of one's positioning in a social hierarchy. While shame can be a very private emotion – even talking about being ashamed can be shameful – it is also an utterly social emotion. Originality/value – This research is among the few ones explicitly addressing emotional emotions related to receivers in food bank.

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Ismael, Diana, and Angelika Ploeger. "Consumers’ Emotion Attitudes towards Organic and Conventional Food: A Comparison Study of Emotional Profiling and Self-Reported Method." Foods 9, no. 1 (2020): 79. http://dx.doi.org/10.3390/foods9010079.

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Emotions represent a major driver behind a consumption behavior. It may provide more important information beyond consumers’ preferences. This study contributes to a better understanding of the discrepancy in emotion attitudes towards organic versus conventional food using a cognitive survey and real food consumption experience. An emotional profiling under informed and uninformed condition, a cognitive survey, and a rapid forced-choice test were carried out with 46 consumers. Our work detected a yawning gap in consumers’ declared emotion attitudes in the cognitive survey and elicited emotion attitudes in the food consumption experience. Results showed that consumers exaggerate their positive emotion attitudes towards organic over conventional and their negative emotion attitudes towards conventional over organic. Even though consumers expressed higher negative emotion attitudes towards conventional food than organic in a cognitive survey, during the emotional profiling they had nearly equal emotion attitudes towards both conventional and organic samples. Moreover, positive declared emotions in a cognitive survey formed a good predictor of the final choice of conventional products over organic under time pressure. However, preferences, declared emotion, as well as elicited emotion attitudes were less useful as predictors of organic choice under time pressure. These results show the importance of taking into consideration the type of applied method when investigating consumers’ emotion attitudes towards organic and conventional products.

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Alaniz, Teresa, and Stefano Biazzo. "A Language for Dealing with Emotions in Product Innovation: A Proposal." International Journal of Applied Research in Management and Economics 2, no. 2 (2020): 47–56. http://dx.doi.org/10.33422/ijarme.v2i2.416.

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The knowledge of emotions is essential in a wide spectrum of designs created for the customer (e.g. product design, service design, graphic design, food design). The complexity of designing a product-service system to provoke intended emotions involves the need to formulate a shareable, natural, and unambiguous language. This paper presents a language framework to discuss emotions in product innovation, which is composed of three key concepts: the human-product emotional interactions, a categorization of positive emotions and the emotional-jobs-to-be-done. An exploratory survey with an international community of designers has been implemented in order to review the acceptance and understanding of this framework. The results of the exploratory survey have been the basis of the final refinement of the proposed language, which consists of 1) three categories of human-product emotional interaction, 2) 19 positive emotion types, and 3) 19 emotional jobs-to-done.

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Srivastava, Medha, and Saurabh Kumar Srivastava. "Examining the relevance of emotions for regulation of food wastage behaviour: A research agenda." Social Business 10, no. 2 (2020): 151–71. http://dx.doi.org/10.1362/204440820x15813359568327.

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Purpose<br/> Research has pointed towards the emotional component of decisions contributing to the wastage of food at the end of the supply chain. The present study reviews food wastage literature to reveal the role of emotions with respect to regulation, reduction and prevention of food wastage among consumers.<br/> Research methodology<br/> The study is literature-driven and seeks to uncover latent emotional motives underlying the actions leading to the wastage of food. It utilises previous studies in the fields of consumption emotions, food wastage, pro-environmental behaviour and sustainability to offer unconventional research propositions that underline the interplay of these variables.<br/> Findings<br/> Based upon the literature, the paradoxical nature of anticipated emotions' influence was considered and confirmed. The findings suggest that the anticipation of experiencing positive emotions due to desires of being recognised as a good provider or expressing one's affection may lead to actions that contribute to increased wastage, while anticipating that a negative affect experience may create a positive outcome with regard to food wastage.<br/> Limitations<br/> The majority of prior research, related to the relevance of emotions for food wastage behaviour, has focused on negative emotions, leaving a perceptible dearth of insights about the role of positive emotions.<br/> Contributions<br/> The study builds a novel narrative of how emotions channelise behaviour concerning food wastage, and proffers an argument for a more rigorous examination of emotions, both positive and negative, anticipated in a situation leading to food wastage at the stage of consumption. It also identifies potential avenues for research into emotions related to food wastage.

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Dalenberg, Jelle R., Swetlana Gutjar, Gert J. ter Horst, Kees de Graaf, Remco J. Renken, and Gerry Jager. "Evoked Emotions Predict Food Choice." PLoS ONE 9, no. 12 (2014): e115388. http://dx.doi.org/10.1371/journal.pone.0115388.

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Dissertations / Theses on the topic "Food and Emotions"

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Glass, Jessica Elspeth. "Consumer preferences the role of food emotions in food choice /." Connect to this title online, 2009. http://etd.lib.clemson.edu/documents/1249066449/.

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Vijayakumaran, Reena Kumari. "Food provision in Malaysian public hospitals : the impact of elicited emotions on consumption of food." Thesis, University of Surrey, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.590928.

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This study was conducted to understand the influences of various factors within hospital foodservice on patients' preferences and consumption of food in Malaysian public hospitals. In study one, five groups of individuals were interviewed (total=38 respondents; 18 patients and 20 staff) in six public hospitals. Semi-structured interviews were conducted, and data were analysed using content analysis to identify factors associated with food consumption. Findings showed a failure of hospital authorities to identify factors that contributed towards patients' conceptualisation of hospital food. As a result, this resulted in reports of poor acceptance of hospital food. Five themes were identified - food attributes, familiarity of food, feeling cared for by staff, rights to choose and eating environment, where the influence of emotion was most evident even though the relationship between emotion and hospital food consumption is not well-established in the literature. Subsequently, study two was conducted to explore the role of emotions among twenty nine patients (aged 18-65 years old) from three hospitals. Again the semi-structured interviews were used, but with the incorporation of the Critical Incident Technique (CIT). The CIT and content analysis allowed identification of 180 incidents, which indicated higher frequency of incidents eliciting negative emotion (n=108, 56.7%), than positive emotions (n=78, 43.3%). The find ings highlighted the themes of emotions, arising from factors in study one and the impact on patients' food consumption. Frequently mentioned emotions included 'frustration', 'interest', 'enjoyment', 'hostility', 'shame', 'boredom', 'sadness', 'anger', 'surprise' and 'satisfaction'. Chi-square analysis indicated an association between tbe incidents that elicited positive or negative emotions and food provision factors (from study one). The fmdings of this study provide an understanding of the role of emotions and established emotion as a powerful intermediating factor on patients' food consumption. The elicitation of positive emotions led to positive outcomes (better acceptance of hospital food, increased consumption of hospital food), and negative emotions let to negative outcomes (decreased or do not consume hospital food, increased consumption of food from outSide). As such, incorporation of the emotional dimension will be useful in hospital food provision.

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Hughes, Spenser. "Positive Emotions, Expressive Suppression, and Food Intake among College Students." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1408917206.

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Almeida, Susana Cristina Aleixo de. "Emotional responses elicited by wine when pairing with high fat food." Master's thesis, ISA, 2017. http://hdl.handle.net/10400.5/14827.

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Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto<br>This work was aimed at the evaluation of emotional responses elicited by wine before and after food consumption. The tastings were performed by one trained panel and by consumers, segmented by gender, Vinotype, 6-n-propylthiouracil (PROP) sensitivity and Saliva flow rate. Three commercial red wines with different sensory features were used: i) Grand Gold awarded wine from Alentejo (2013); ii) wine from altitude vineyards in Douro (2011), iii) classical European old wine (1999) from Bairrada. Wines were evaluated using a tasting sheet with emotional and conventional tasting descriptors before and after eating a typical Portuguese dish, whose distinctive feature was its high fat content. Overall, food did not change the global evaluation scores given to the wines but some of their characteristics were scored significantly different through the emotional tasting. The results of both panels demonstrated that the emotional responses were more correlated with the global evaluation of the wines than the classical sensory descriptors. Within the trained individuals, the main correlations with global evaluation were obtained with “Initial Impression”, “Expectation for the mouth” and “Impression in relation to odor”. In particular, the global evaluation for the Bairrada wine, could be predicted by a model including these three variables with a R2=0.73. With the untrained tasters, the correlation with global evaluation was only significant for the “Impression in relation to odor”. The average scores given to the three wines by both panels did not diverge, despite their different sensory attributes. Therefore, our work only reflected trends in wine preferences. The untrained panel preferred the Alentejo wine while the trained panel preferred the Douro wine, before the food ingestion. The correlations between the global evaluation and the other sensory descriptors for the Alentejo wine could not explain this preference. We speculate that the untrained panel scored the wines based on what they are used to drink, giving lower scores to the unfamiliar one. The trained panel demonstrated a higher correlation between emotional and sensory descriptors. In fact, the trained panel seemed to understand better the different range of qualities of the wines. After ingesting food, the preference changed only for the trained panel, showing preference to the Bairrada wine. Both panels agreed that the old Bairrada was the most complex and difficult wine to understand In conclusion, the emotional tasting sheet was easy to interpret by all segments of consumers, leading to open and fair answers because it appeals to individual personal feelings. This tasting approach appears to be promising in the rapid learning of the different wine styles. In the future, it would be interesting to evaluate the evolution of scores given to unfamiliar wines that would require time to be appreciated using appropriate foods. This way, the classical European wines, that are difficult to understand by consumers, would have a better chance to be correctly appreciated<br>N/A

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Gallo, Katherine Elizabeth. "Understanding children’s food-related emotions using words and emojis in the United States and Ghana." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/34558.

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Doctor of Philosophy<br>Department of Human Nutrition<br>Delores H. Chambers<br>Although consumer emotions have recently become a popular research area in the sensory and consumer sciences, there remains a need for an approach designed to evaluate children’s food emotion experience. The objective of this research was to understand U.S. and Ghanaian children’s emotion responses to food, using words and emojis. In the first part of the research, focus groups were conducted to understand children’s use of emotion words and emojis in response to an array of food consumption experiences, both real and recalled. Through this study, a narrowed list of appropriate words and emojis was identified for further testing with children. This study also revealed that children readily use both emotion words and emojis to characterize their food experiences. The next phase of the research was conducted in three parts, which each included emotion assessments of children’s favorite and disliked foods, as well a common set of eight products selected to elicit a broad range of emotions. First, the emotion set identified in focus group testing was used by children in the United States to assess pictures of foods. The responses from this study were used to further narrow the list of appropriate emojis and emotion words. Second, the reduced emotion set was used by children in the U.S. to assess appearance and post-taste emotions for the products. Finally, a food image test with the reduced emotion set was conducted in Accra, Ghana with schoolchildren. Fielding in Ghana allowed for an exploration of the considerations sensory researchers must make when conducting cross-cultural research with children. Emotion word and emoji usage was similar between U.S. and Ghanaian participants, although some differences were observed. The U.S. studies were compared, revealing the influence of stimulus type on children’s reported emotions. Results from the actual food experiences (appearance, taste) were more positive compared to the evaluation of images. Finally, among Ghanaian and U.S. children, high frequencies of selection for positive emotion words and emojis aligned with a favorite food experience. Overall, this research introduces a new approach to consumer emotion research with children for use both domestically and abroad.

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Wajon, Eline, and Johanna Richter. "Students’ Intention to Reduce Food Waste : An approach with an extended version of the Theory of Planned Behavior." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-388830.

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The aim of this research is to develop the understanding of food waste behavior by analyzing student’s intention to reduce household food waste. The determinants Attitude, Subjective Norm and Perceived Behavioral Control (scope of Theory of Planned Behavior), as well as the Anticipated Emotions were therefore investigated. Data from a sample of 209 students at Uppsala University, Campus Gotland (Sweden) were collected with a web-based survey and used to identify the relevant factors. A multiple linear regression analysis showed that Attitude and Perceived Behavioral Control has a significant positive relation to the students’ Intention to reduce food waste. Subjective Norm and Anticipated Emotions did not reach statistical significance and could therefore not be used to draw conclusions. As a limitation, it must be considered that the focus is purely on the intention and the actual behavior was not part of the research. In addition, a missing universal definition of food waste leaves space for interpretation. What food (parts) is seen as edible depends on individual perception. People have different perceptions of what is edible. The findings of the research are helpful to recommend strategies on how to increase the intention to waste less food. Therefore it contributes to address the global issue of food waste. It outlines the factors that appear to drive the largest change in altering the intention to reduce food wastage.

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Bourdier, Léna. "Affectivité et alimentation : étude de leurs liens au travers des concepts d’alimentation émotionnelle et d’addiction à l’alimentation." Thesis, Paris 10, 2017. http://www.theses.fr/2017PA100142/document.

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L’objectif de ce travail de thèse était d’approfondir la compréhension des liens entre le vécu émotionnel et la prise alimentaire, au travers des deux construits que sont l’alimentation émotionnelle (AE) et l’addiction à l’alimentation (AA). En premier lieu, ce travail a permis de lever un verrou méthodologique relatif à la mesure de l’AE, en réalisant la validation de la version française d’un instrument d’évaluation exhaustif (Emotional Appetite Questionnaire), prenant en compte la variabilité interindividuelle et inter-émotions spécifique à l’AE. La suite de nos travaux, réalisés en population étudiante, ont permis 1) de caractériser différents profils de mangeurs émotionnels; 2) de démontrer que l’AE et l’AA jouent un rôle médiateur entre l’affectivité négative et le surpoids ou l’obésité; 3) de mettre en évidence que le recours à l’AE est un rouage clé dans l’apparition de symptômes cliniques d’AA. La dernière partie de ce travail était consacrée à l’étude de l’impact de l’AE et de l’AA en population clinique, chez des patients souffrant de maladies cardiovasculaires. Les résultats préliminaires de nos travaux mettent en évidence la complexité des liens entre la détresse émotionnelle, les perturbations de la prise alimentaire et la qualité de l’alimentation chez ces patients. Finalement, ce travail de thèse apporte un éclairage sur l’intrication complexe entre les émotions et l’alimentation ainsi qu'une meilleure identification des facteurs pouvant influencer ces liens. De telles connaissances sont cruciales afin d’améliorer les politiques de prévention et favoriser le développement de prises en charge plus ciblées et efficaces<br>The objective of this thesis was to deepen the understanding of the links between emotional experience and food intake, by examining the role of two mechanisms: emotional eating (EE) and food addiction (FA). First, this work allowed to overcome a methodological barrier regarding the measurement of EE by validating the French version of the Emotional Appetite Questionnaire. This instrument provides an exhaustive assessment of EE, taking into account the inter-individual and inter-emotional variability specific to this concept. Second, our work, which was carried out in large sample of college students, allowed 1) to characterize different profiles of emotional eaters; 2) to demonstrate that EE and FA mediate the association between negative affectivity and excessive weight or obesity; 3) to demonstrate that EE is a key factor in the severity of clinical symptoms of FA. The last part of this work was devoted to studying the impact of EE and FA in a clinical population of patients with cardiovascular diseases. The preliminary results of this study highlighted the complexity of the links between emotional distress, disordered eating and the quality of food intake in these patients. In conclusion, this thesis sheds light on the complex interplay between emotions and food intake, and provides a better identification of the factors that can influence these links. Such knowledge is crucial in order to improve prevention policies and foster the development of more targeted and effective interventions

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Erickson, Amy Teresa. ""160°F for your family" an emotions-based approach to motivating women in WIC to use a food thermometer in ground beef patties /." Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Fall2009/a_erickson_112309.pdf.

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Thesis (M.S. in human nutrition)--Washington State University, December 2009.<br>Title from PDF title page (viewed on Jan. 8, 2010). "College of Pharmacy." Includes bibliographical references (p. 93-101).

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Collinsworth, Lauren Alyse. "Consumer Evaluation of Low Sodium Mozzarella Cheese and Development of a Novel Method for Evaluating Emotions." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/920.

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Mozzarella cheese is currently the highest consumed cheese in the United States. The popularity of mozzarella cheese is typically attributed to the high consumption rates of pizza cheese and string cheese; both of which are low moisture part skim (LMPS) mozzarella cheese. A single serving of LMPS mozzarella cheese contains approximately 8% of the daily value (DV) for sodium, a mineral which is currently consumed in excess among most Americans. On average, one in three Americans has hypertension. This condition is strongly associated with excessive sodium intake, and it is a leading risk factor for cardiovascular disease and stroke in the United States. Considering the popularity of LMPS mozzarella cheese, its sodium content, and the alarmingly high rates of hypertension among the American population, mozzarella cheese appears to be a product worth pursuing for sodium reduction. Salt (NaCl) provides several key benefits to cheese including: flavor enhancement, preservation, moisture control, and syneresis; thus reducing its concentration in cheese can result in multiple quality concerns. Previous research has investigated the effects of lower sodium in a variety of cheeses including: cheddar, feta, and imitation cheese. Typical methods for reducing sodium content in cheese include reduction of NaCl alone to a level which is still acceptable or partial substitution of NaCl with salt replacers including KCl. For assessing the consumer acceptability of low sodium cheeses, researchers have typically employed the use of traditional hedonic, preference, and ranking questions; however, consumer scientists have recently suggested the benefits of asking consumers questions which go beyond typical acceptability questions. Purchase intent and decision making have been associated with consumer emotions, and perhaps by better understanding consumer emotions toward nutritional alternative foods, including low sodium mozzarella cheese, a more successful low sodium cheese can be developed. The current study implemented a series of tests to progressively understand the role NaCl plays in mozzarella cheese and consumer opinion of low sodium cheese. A series of traditional sensory tests, including triangle, duo-trio, and hedonic tests, were performed to determine a sensory transparent antimicrobial and a consumer acceptable salt replacer. Based upon this sequence of tests, a single antimicrobial (SEA-i F75) and concentration (0.275%) were selected in addition to the most consistently preferred salt replacer in a low sodium mozzarella cheese system; however, the most preferred salt replacer was dependent upon the type of mozzarella cheese (direct acid or bacteria cultured). In order to address the potentially limited information from traditional sensory testing, a novel method for evaluating emotions was developed. The IMET (Image Measurement of Emotion and Texture) method utilized consumer provided images of emotions, researcher generated emotion images, and emotion words (the current industry standard) to aid in emotion testing, and the use of texture images and texture words (industry standard) for texture assessment. The IMET method was tested and validated across three commercial food product categories: orange soda, dairy beverages, and convenience cheeses. The IMET study indicated consumer selected emotion images were less variable than emotion words in a positive emotion, but the words only method was less variable in a negative emotion. Additionally, subjects were more likely to use images of themselves for positive emotions, and images of others for the negative emotions. After validation of the IMET method, the consumer emotion images method was used in conjunction with consumer acceptability testing and instrumental texture analysis in non-commercial low sodium mozzarella cheese. This study indicated the full sodium cheese was consistently liked most, followed by the 100% KCl cheese sample. Additionally, cheese with higher hedonic scores had increased changes in the positive emotions, while the disliked products had increased changes in the negative emotions across the eating experience. The instrumental texture analysis resulted in significant textural differences between the eight samples tested, and samples with higher mean scores for all texture attributes were associated with having higher mean hedonic scores. The studies performed in this thesis are important contributions for better understanding the role of NaCl in LMPS mozzarella cheese, and the consumer’s perception and potential acceptance of this nutritional alternative product. Additionally, the development of a novel emotion testing method may impact how researchers ask consumer questions, conduct consumer research, and investigate the effects of images on emotion testing with consumers.

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Reitmeier, Martina [Verfasser], Jutta [Akademischer Betreuer] Roosen, and Isabell Melanie [Akademischer Betreuer] Welpe. "The Effect of Life Transitions and Emotions on Food Choices in Older Adults / Martina Reitmeier. Betreuer: Jutta Roosen. Gutachter: Jutta Roosen ; Isabell Melanie Welpe." München : Universitätsbibliothek der TU München, 2016. http://d-nb.info/1100159177/34.

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Books on the topic "Food and Emotions"

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McDonald, Mercedes. Cups & scales: Weighing & measuring food & emotions. Partnerships for Community, 2011.

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Breakthrough food production innovation through emotions research. Elsevier/Academic Press, 2012.

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Diet and your emotions: The comfort food falsehood. Mason Crest Publishers, 2006.

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Taitz, Jennifer. End emotional eating: Using dialectical behavior therapy skills to cope with difficult emotions and develop a healthy relationship to food. New Harbinger Publications, 2012.

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Langford, Megan. What do dragons like to eat? Hallmark Gift Books, 2012.

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Cheraskin, E. Psychodietetics: Food as the key to emotional health. Scarborough House, 1989.

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The mood cure: Take charge of your emotions in 24 hours using food and supplements. Thorsons, 2003.

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Challem, Jack. The Food-Mood Solution. John Wiley & Sons, Ltd., 2007.

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Your brain on food: How chemicals control your thoughts and feelings. Oxford University Press, 2010.

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Harper, Charise Mericle. Just Grace and the snack attack. Houghton Mifflin Books for Children, 2009.

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Book chapters on the topic "Food and Emotions"

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Lyman, Bernard. "The Relation Between Emotions and Food Preferences." In A Psychology of Food. Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7033-8_4.

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De Sena, Angélica, and Adrian Scribano. "Weak Bodies: Energy, Food Policies and Depredation of Common Goods." In Social Policies and Emotions. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-34739-0_10.

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Harizi, Ariola. "Chapter 4. Imputing Emotions to Foods." In Consumer-based New Product Development for the Food Industry. Royal Society of Chemistry, 2021. http://dx.doi.org/10.1039/9781839163333-00049.

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Atakan, Sinem S., and Isabella Soscia. "The Role of Emotions in Designing Innovative Food Experiences for Consumer Well-Being: Contributions to Design Thinking." In Design Thinking for Food Well-Being. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54296-2_8.

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Pfandl-Buchegger, Ingrid, and Gudrun Rottensteiner. "»To be fond of dancing was a certain step towards falling in love.«." In Bewegungsszenarien der Moderne. Universitätsverlag WINTER, 2021. http://dx.doi.org/10.33675/2021-82537264-13.

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Focussing on the double meaning of the concept of »movement« as both physical and emotional movement within the interdisciplinary frame of literary and dance studies, this paper examines the complex connections between the representation of emotional and dance movements in Jane Austen’s novel ‚Pride and Prejudice‘ (1813) by tracing an aesthetics of restraint, reticence and control (in compliance with the code of conduct promoted by contemporary dance treatises) in Austen’s writing: in the depiction of emotions in her text, in (the delineation of) her characters’ physical and emotional behaviour, and in the almost complete absence of references to dance per se and to dancemovements in her dance scenes. Dance scenarios are mainly used to provide implicit kinetic and cultural information for the representation of her characters’ sentiments.

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Arakawa, Masao. "Approximate Multi-objective Optimization of Medical Foot Support." In Emotional Engineering. Springer London, 2011. http://dx.doi.org/10.1007/978-1-84996-423-4_15.

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Arcari, Paula. "Sensory Connections and Emotional Knowledge." In Making Sense of ‘Food’ Animals. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-9585-7_6.

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Stockebrand, Nina, Katia Laura Sidali, and Achim Spiller. "Perspectives of emotional food communication for farm operators." In Food, Agri-Culture and Tourism. Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-11361-1_2.

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Gibson, E. L. "Emotional and Behavioral Aspects of Chocolate Eating." In Handbook of Behavior, Food and Nutrition. Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-92271-3_40.

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Ghassan, Aysar, and Elaine Mackie. "Food for Thought: Using the RECIPE Initiative to Increase Students’ Motivation in Vehicle Design Group Work." In Emotional Engineering, Vol.5. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-53195-3_11.

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Conference papers on the topic "Food and Emotions"

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Horská, Elena, Ľudmila Nagyová, Jakub Berčík, and Vladislav Valach. "ACCENT LIGHTING IN FOOD RETAIL AND CUSTOMER´S EMOTIONS." In Bridging Asia and the World: Globalization of Marketing & Management Theory and Practice. Global Alliance of Marketing & Management Associations, 2014. http://dx.doi.org/10.15444/gmc2014.08.02.03.

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Luís-Ferreira, Fernando, Catarina Marques-Lucena, João Sarraipa, and Ricardo Jardim-Goncalves. "Framework for Management of Internet Objects in Their Relation With Human Sensations and Emotions." In ASME 2013 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/imece2013-65227.

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Emotions are what make us human and emotions are what make us different. A person can make a list of such expressions about the role of human emotions, as they play a central role in our lives, in our interactions with others and the surrounding environment. Emotions are in a broad sense the regulators of our interaction with the world as they play a central role in our perception of the world and in our knowledge construction. In another angle, sensations are our immediate detector of the surrounding environment as, since ever, we see, touch and smell what is around us, we ear friendly voices or run from predator’s sounds and taste food that keep us alive. Both emotions and sensations can be used to describe our living and our main interactions with the world. However, despite that important role of senses and emotions, there is a poor representation of sensorial information and lack of understanding of emotions from the side of computational systems. Subsequently it is noticeable the absence of support to acquire and fully represent human sensorial experience and lack of ability to represent, and appropriately react, from those systems to emotional activity. The proposed work consists in developing a framework that acquires knowledge about human emotions from self-reporting or the interaction with Internet objects and media. In particular, it intends to facilitate their emotions description at the Internet from proposed samples of sensorial information allowing a later management of that knowledge for the most diverse objectives, as an example, for searching objects or media through similarities of emotional and sensorial patterns.

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Orzechowska, Joanna. "Приятное/неприятное в русской эмоциональной картине мира". У Пражская Русистика 2020 – Prague Russian Studies 2020. Charles University, Faculty of Education, 2020. http://dx.doi.org/10.14712/9788076032088.17.

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Data excerpted from a new type linguistic-psychological dictionary – Senses, Emotions and Adjectives of the Russian Language (2010) – provided a basis for reconstructing a fragment of the emotional image of the Russian world: hedonistic values on the scale pleasant/unpleasant. The paper analyses adjectives assessed by respondents as evoking very pleasant and very unpleasant emotions. The emotional image of the world was recreated by classifying adjectives according to senses attributed to them by respondents and in line with clusters describing a particular fragment of reality. This made it possible to state that most adjectives evoking the most intense emotions (both positive and negative) are related to the sense of smell. On two poles of the hedonistic scale there are smells of tasty food (fruit and sweets) and smells of rotten and stale products, smells of plants and those which appear in connection with human physiology. The conducted research may be applied to shape the emotive competence, which ensures successful intercultural communication and an appropriate level of emotionality in literary translations.

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Siregar, Sakinah, and Suparno Suparno. "Understanding Child's Emotions and Responses The Food using Words and Emojis Fat and Thin Child." In Proceedings of the International Conference on Special and Inclusive Education (ICSIE 2018). Atlantis Press, 2019. http://dx.doi.org/10.2991/icsie-18.2019.57.

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Kuandy, Natasya Lienovia, Juliani Dyah Trisnawati, and Veny Megawati. "Effect of food quality, service quality, atmospherics, other customers and emotions on loyalty at De Soematra 1910 Restaurant Surabaya." In Proceedings of the 16th International Symposium on Management (INSYMA 2019). Atlantis Press, 2019. http://dx.doi.org/10.2991/insyma-19.2019.50.

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Andaque, Gentil A., Olívia Pinho, J. Santos Baptista, Jacqueline Castelo Branco, and Elizabete Nunes. "The occurrence of accidents and injury in mining shift worker influenced by food intake, a short review." In 4th Symposium on Occupational Safety and Health. FEUP, 2021. http://dx.doi.org/10.24840/978-972-752-279-8_0065-0072.

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Introduction: Identifying factors that contribute to occupational accidents has been a general concern of companies in the present millennium. One of the factors identified is the quality and quantity of food, as well as meals times. In this context, the present systematic review aimed to identify how food intake influences the occurrence of accidents in shift work, with some focus, although not exclusive, on the mining industry. Methodology: The research-based literature was carried out in four electronic databases: Medline/PubMed, Science Direct, Scopus and Web of Science. Have been combined the following words “occupational accident” and “food intake”; “mining injury” and “food choice”; “meal timing” and “workplace”; “eating at night” and “mining injury”;“Circadian rhythm” and “diet shift”; “Food safety” and “ Health risk”; “workplace accidents” and “food choice”. Results: It was possible to identify 24 articles related to food intake. To better understand the analysis, the results were organized into five groups: Author surname and year, Study type, Accidents/injury causes, risk factor, Conditions for accidents/injuries to occur. Through the groups of causes, it was possible to regrouped on three, which facilitated the discussion of the topic; food choice n=10 (42%) articles, eating habits n=9 (37.5%), and emotional commitment n=5 (20.5%), showed the relativity of food intake causes for the occurrence of accidents and illnesses in shift workers. Discussion: The reviewed articles demonstrated that the materialisation of accidents was due to the relationship between food intake and consumption of nutrient-poor foods in shift work. That can develop chronic diseases, metabolic disorders such as blood pressure abnormalities, blood sugar fluctuation (dyslipidemia, dysglycemia), and obesity, neurobehavioural performance. Foods contain high content As, Cd, Cr, Hg, Fe, and Mn above the recommended standards by the FAO/WHO. Sleep disturbance during the 12-hour shift interferes with circadian rhythm and, consequently,with performance. These factors can be related to food and the precarious physical environment, increased workload, fatigue and poor diet, especially at night. Conclusion: In conclusion, the study demonstrated how food intake impacted workers' health on shifts but did not determine the causes or risk factors contributing to accidents/injuries. Further studies are needed to demonstrate a direct relationship which the risk factor of food intake and causes accidents/injuries.

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Thomson, D. "Sensory Cues for Emotional Responses to Foods & Drinks." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061091.

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Carroll, Erin A., Mary Czerwinski, Asta Roseway, et al. "Food and Mood: Just-in-Time Support for Emotional Eating." In 2013 Humaine Association Conference on Affective Computing and Intelligent Interaction (ACII). IEEE, 2013. http://dx.doi.org/10.1109/acii.2013.48.

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Oikawa, Tomoe, Takeo Kondo, Kazukiyo Yamamoto, and Shinji Ogawa. "New Positioning of the Ocean Space as a Marine Resource: Emotional Values Inherent in the Ocean Space." In ASME 2009 28th International Conference on Ocean, Offshore and Arctic Engineering. ASMEDC, 2009. http://dx.doi.org/10.1115/omae2009-79819.

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The sea is abundant in various resources. In fact, energy resources, mineral resources, and food resources have come to be regarded as marine resources. On the other hand, the positioning of the ocean space as a marine resources is tenuous. It has been evaluated just from a geopolitical viewpoint, such as the physical extent and depth or political/economical relationships. The ocean space, however, emotional values as humanity, including relaxing, comforting, and encouraging effects. These emotional values of the ocean space have undoubtedly contributed to urban waterfront redevelopment and ocean resort development. The aim of our research is to position the ocean space as a new form of marine resource by clarifying emotional values inherent in the ocean space through psychological analysis while focusing on its value from the viewpoint of human sensibility.

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Urbane, Biruta, Irina Plotka, Nina Blumenau, and Dmitry Igonin. "Measuring the Affective and Cognitive Bases of Implicit and Explicit Attitudes Towards Domestic and Foreign Food Brands." In 14th International Scientific Conference "Rural Environment. Education. Personality. (REEP)". Latvia University of Life Sciences and Technologies. Faculty of Engineering. Institute of Education and Home Economics, 2021. http://dx.doi.org/10.22616/reep.2021.14.024.

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The problem of accounting automatic affective and cognitive processes as bases for implicit attitudes towards brands, as well as methods for measuring them, is poorly developed. An analysis of previous research shows that the study of attitudes towards brands in terms of their affective and cognitive components is mainly carried out using self-assessment procedures. The aim of this research is to measure the affective and cognitive bases of implicit and explicit attitudes towards brands of domestic and foreign foods. Participants N = 131, aged 17-57 (Mdn = 31). Measures: specifically designed methodically balanced procedures for measuring implicit and explicit attitudes towards food brands: affective and cognitive implicit associative tests (IAT), Self-Concept IAT; emotional and cognitive explicit procedures and demographic questionnaires. The consistency of the results of implicit and explicit measurements is shown. The results of the measurements of implicit attitudes using three IAT procedures are related too. Using factor analysis, the independence of the constructs of explicit and implicit attitudes towards brands was confirmed, which is interpreted in terms of the theory of double attitudes. The greatest contribution to the implicit attitude, measured by the Self-concept IAT, is made by the cognitive component of attitude, which represents the implicit brand associations of domestic or foreign foods with attributes that characterize the price and quality of the foods. All implicit assessments obtained separately using the affective and cognitive procedures of the IAT, as well as the Self-concept IAT, testified in favour of the preference for foods of domestic brands. However, explicit assessments of the frequency of consumption of the brands under consideration did not reveal preferences for any of them. This discrepancy is seen not only as evidence of a possible ambivalent interaction between affective and cognitive associations, but also as an indication of the importance of future measurements of implicit assessments of instrumental associations that are the result of instrumental learning from consumers. This has the potential to improve the predictive validity of implicit measurements of brand attitudes and to better understand the structure of implicit consumer attitudes and the mechanisms of their influence on behaviour.

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