Examining Essentialistic Beliefs About Food
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 600
- 试验地点
- 1
- 主要终点
- Consumers' perceptions of food
研究概览
简要总结
This project seeks to test whether people maintain essentialistic beliefs about food (foods as having immutable underlying 'essences' that contribute to the food's attributes and properties). Currently, there are studies on essentialistic beliefs on topics such as: race, genes, and natural objects. However, there is limited research applying the concept of essentialism to food. In addition, in food studies, participants' perception and acceptability of foods were being explored but what remains unknown is whether they have any degree of essentialistic beliefs towards food which influences their perception and acceptability of food.
Therefore, the aim of this study is to gain in-depth knowledge and understanding on whether people maintain essentialistic beliefs about food, and determine whether these beliefs may be associated with attitudes and expectations of foods that vary in their levels of processing.
详细描述
Objectives:
- To gain in-depth knowledge and understanding on whether people maintain essentialistic beliefs about food (foods as having immutable underlying 'essences' that contribute to the food's attributes and properties).
- To determine whether these beliefs may be associated with attitudes and expectations of foods that vary in their levels of processing.
- To explore the perceptions of essentialistic transference: The belief that the essence of a food is transferred to a person who consumes the food, which manifests the properties of the food in the consumer (E.g., the belief that people who have a diet of eating fast-running animals are also fast runners).
Study Design:
This study involves 2 parts: Study 1A & Study 1B.
Study 1A:
研究设计
- 研究类型
- Observational
- 观察模型
- Cohort
- 时间视角
- Cross Sectional
入排标准
- 年龄范围
- 21 Years 至 65 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •21-65 years old
排除标准
- 未提供
结局指标
主要结局
Consumers' perceptions of food
时间窗: Baseline measure
Participants will be shown images of different kinds of foods varying in the levels of processing and they will rate their perceptions of the properties of foods (e.g., nutritiousness, naturalness, familiarity, liking, taste, stereotypical trait, and processing) on a scale that ranges from "Not at all" to "Very much".
Essentialistic beliefs about food (food as having immutable underlying 'essences' that contribute to the food's attributes and properties)
时间窗: Baseline measure
The essentialistic beliefs about food will be measured by a scale that we developed: Essentialism of Food Scale (EFS): 6-point scale from "Strongly Disagree" to "Strongly Agree".
Consumers' fears towards food technology
时间窗: Baseline measure
Consumers' fears towards food technology will be measured by the Food Technology Neophobia Scale (FTNS): 7-point scale from "Strongly Disagree" to "Strongly Agree".
Perceptions of essentialistic transference
时间窗: Baseline measure
Perceptions of essentialistic transference refers to the belief that the essence of a food is transferred to a person who consumes the food, which manifests the properties of the food in the consumer (e.g., the belief that people who have a diet of eating fast-running animals are also fast runners). It will be measured by a scale that we developed: Essentialistic Transference Scale (ETS): 6-point scale with 2 opposite traits as anchors e.g. "Very Irritable" to "Very good-natured"
Nutrition knowledge
时间窗: Baseline measure
Nutrition knowledge will be measured by the Nutrition Knowledge scale (NKS): 6-point scale from "Strongly Disagree" to "Strongly Agree".
Perception towards the importance of food naturalness
时间窗: Baseline measure
Importance of food naturalness will be measured by the Food Naturalness Scale (FNS): 6-point scale from "Strongly Disagree" to "Strongly Agree".
次要结局
未报告次要终点
研究者
Ciaran Forde
Senior Principal Investigator
Clinical Nutrition Research Centre, Singapore