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9 Cards in this Set
- Front
- Back
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What is food neophobia?
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an unwillingness to eat or try unfamiliar foods
considered a personality trait could possibly have an adaptive value in a potentially hostile food env. |
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What are the disadvantages of food neophobia?
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limited food choice could lead to dietary deficiencies or obesity.
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What are the three approaches to try and reduce food neophobia?
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social influence, informaitonal techniques and mere exposure.
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What was Hobden and Pliners' research on peer influence on encouraging the trying of unfamiliar foods?
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control gp and experiment group. they asked the subjects to watch a video showing targets eating 10 pairs of foods, one fam and one unfam in each pair(or no video).
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What were the findings?
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that those who watched the target trying unfam foods were more likely to try them themselves when presented with 15 pairs of food after the video viewing than those who were not exposed to the modelling.
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What was Martins et al 1997 experiment using informational techniques to encourage people to eat unfam foods?
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That when people were presented with unfam animal foods they were more likely to try it if given some info about it. Did not influence those who just ate the fam foods. This supported the idea that rejection of animal foods is mediated by disgust.
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What was Pliner's 1982 study on mere exposure using juices?
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Within subjects design, repeatedly exposed subjects to the taste of 4 juices. Each person tasted the juice,1,2,5,10 and 20times. Found that the jiuce rated most highly was the one tasted between 10-20 times.
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What was Pliner et al's 1993 experiemnt with associating unfam foods with fam foods which taste good?
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presented subjects with pairs of foods - unfam and fam which both tasted good. Forced them to taste 7 foods. Then asked them to choose other foods to try. those who had been exposed to unfam good tasting foods chose more unfam foods to taste.
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Are any of these methods any good if the food rejection is based on disgust?
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No. Digust has a strong affective and cognitive component which are hard to change.
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