Document Type
Article
Abstract
Individual differences in food-related knowledge structures were explored by applying schema theory to examine the categories 42 adults used to classify foods across four eating contexts. Food card-sort labels were organized in 12 categories, category salience for each person was evaluated, and cluster analysis was used to identify clusters of participants according to the salience of their categories. Clusters were further evaluated for complexity and consistency of category use across contexts. Seven food schema clusters were identified. Meal/time and Routine categories were the most salient overall and were used by most clusters. Well-being, Person, Source, Convenience, Meal component, and Food group categories varied in salience across clusters. The complexity and consistency of the food categories participants used across the contexts varied among the clusters. This study provided insight about cognitions that may underlie food-choice behaviors. Understanding individuals' food schemas could help nutrition professionals tailor messages to maximize health impact.
Publication Info
Postprint version. Published in Food Quality and Preference, Volume 19, Issue 1, 2008, pages 62-70.
Blake, C. E. (2008). Individual differences in the conceptualization of food across eating contexts. Food Quality and Preference, 19(1), 62-70.
DOI: 10.1016/j.foodqual.2007.06.009
© Food Quality and Preference, 2008, Elsevier
NOTICE: This is the author's version of a work that was accepted for publication in Food Quality and Preference. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Quality and Preference, Vol. #19, Issue #1 (2008), DOI: 10.1016/j.foodqual.2007.06.009
http://www.sciencedirect.com/science/article/pii/S095032930700081X
Rights
Blake, C. E. (2008). Individual differences in the conceptualization of food across eating contexts. Food Quality and Preference, 19(1), 62-70.
DOI: 10.1016/j.foodqual.2007.06.009
© Food Quality and Preference, 2008, Elsevier
NOTICE: This is the author's version of a work that was accepted for publication in Food Quality and Preference. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Quality and Preference, Vol. #19, Issue #1 (2008), DOI: 10.1016/j.foodqual.2007.06.009
http://www.sciencedirect.com/science/article/pii/S095032930700081X