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“Yummy” versus “Yucky”! Explicit and implicit approach–avoidance motivations towards appealing and disgusting foods

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“Yummy” versus “Yucky”! Explicit and implicit approach–avoidance motivations towards appealing and disgusting foods. / Piqueras-Fiszman, Betina ; Kraus, Alexandra Anita; Spence, Charles .

In: Appetite, Vol. 78, No. July, 2014, p. 193-202.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

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Piqueras-Fiszman, Betina ; Kraus, Alexandra Anita ; Spence, Charles . / “Yummy” versus “Yucky”! Explicit and implicit approach–avoidance motivations towards appealing and disgusting foods. In: Appetite. 2014 ; Vol. 78, No. July. pp. 193-202.

Bibtex

@article{00ddea70e6b042fda140eb1873890dbb,
title = "“Yummy” versus “Yucky”!: Explicit and implicit approach–avoidance motivations towards appealing and disgusting foods",
abstract = "Wanting and rejecting food are natural reactions that we humans all experience, often unconsciously, on a daily basis. However, in the food domain, the focus to date has primarily been on the approach tendency, and researchers have tended not to study the two opposing tendencies in a balanced manner. Here, we develop a methodology with which to understand people{\textquoteright}s implicit and explicit reactions to both positive (appealing) and negative (disgusting) foods. It consists of a combination of direct and indirect computer-based tasks, as well as a validated food image stimulus set, specifically designed to investigate motivational approach and avoidance responses towards foods. Fifty non-dieting participantsvarying in terms of their hunger state (hungry vs. not hungry) reported their explicit evaluations of pleasantness, wanting, and disgust towards the idea of tasting each of the food images that were shown. Their motivational tendencies towards those food items were assessed indirectly using a joystick-basedapproach-avoidance procedure. For each of the food images that were presented, the participants had to move the joystick either towards or away from themselves (approach and avoidance movements, respectively) according to some unrelated instructions, while their reaction times were recorded. Our findings demonstrated the hypothesised approach–avoidance compatibility effect: a significant interaction of food valence and direction of movement. Furthermore, differences between the experimental groups were observed. The participants in the no-hunger group performed avoidance (vs. approach) movements significantly faster; and their approach movements towards positive (vs. negative) foods were significantly faster. As expected, the self-report measures revealed a strong effect of the food category on the three dependent variables and a strong main effect of the hunger state on wanting and to a lesser extent on pleasantness.",
keywords = "Pleasantness, Wanting, Disgust, Implicit, Approach–avoidance, Motivation",
author = "Betina Piqueras-Fiszman and Kraus, {Alexandra Anita} and Charles Spence",
year = "2014",
doi = "10.1016/j.appet.2014.03.029",
language = "English",
volume = "78",
pages = "193--202",
journal = "Appetite",
issn = "0195-6663",
publisher = "Elsevier BV",
number = "July",

}

RIS

TY - JOUR

T1 - “Yummy” versus “Yucky”!

T2 - Explicit and implicit approach–avoidance motivations towards appealing and disgusting foods

AU - Piqueras-Fiszman, Betina

AU - Kraus, Alexandra Anita

AU - Spence, Charles

PY - 2014

Y1 - 2014

N2 - Wanting and rejecting food are natural reactions that we humans all experience, often unconsciously, on a daily basis. However, in the food domain, the focus to date has primarily been on the approach tendency, and researchers have tended not to study the two opposing tendencies in a balanced manner. Here, we develop a methodology with which to understand people’s implicit and explicit reactions to both positive (appealing) and negative (disgusting) foods. It consists of a combination of direct and indirect computer-based tasks, as well as a validated food image stimulus set, specifically designed to investigate motivational approach and avoidance responses towards foods. Fifty non-dieting participantsvarying in terms of their hunger state (hungry vs. not hungry) reported their explicit evaluations of pleasantness, wanting, and disgust towards the idea of tasting each of the food images that were shown. Their motivational tendencies towards those food items were assessed indirectly using a joystick-basedapproach-avoidance procedure. For each of the food images that were presented, the participants had to move the joystick either towards or away from themselves (approach and avoidance movements, respectively) according to some unrelated instructions, while their reaction times were recorded. Our findings demonstrated the hypothesised approach–avoidance compatibility effect: a significant interaction of food valence and direction of movement. Furthermore, differences between the experimental groups were observed. The participants in the no-hunger group performed avoidance (vs. approach) movements significantly faster; and their approach movements towards positive (vs. negative) foods were significantly faster. As expected, the self-report measures revealed a strong effect of the food category on the three dependent variables and a strong main effect of the hunger state on wanting and to a lesser extent on pleasantness.

AB - Wanting and rejecting food are natural reactions that we humans all experience, often unconsciously, on a daily basis. However, in the food domain, the focus to date has primarily been on the approach tendency, and researchers have tended not to study the two opposing tendencies in a balanced manner. Here, we develop a methodology with which to understand people’s implicit and explicit reactions to both positive (appealing) and negative (disgusting) foods. It consists of a combination of direct and indirect computer-based tasks, as well as a validated food image stimulus set, specifically designed to investigate motivational approach and avoidance responses towards foods. Fifty non-dieting participantsvarying in terms of their hunger state (hungry vs. not hungry) reported their explicit evaluations of pleasantness, wanting, and disgust towards the idea of tasting each of the food images that were shown. Their motivational tendencies towards those food items were assessed indirectly using a joystick-basedapproach-avoidance procedure. For each of the food images that were presented, the participants had to move the joystick either towards or away from themselves (approach and avoidance movements, respectively) according to some unrelated instructions, while their reaction times were recorded. Our findings demonstrated the hypothesised approach–avoidance compatibility effect: a significant interaction of food valence and direction of movement. Furthermore, differences between the experimental groups were observed. The participants in the no-hunger group performed avoidance (vs. approach) movements significantly faster; and their approach movements towards positive (vs. negative) foods were significantly faster. As expected, the self-report measures revealed a strong effect of the food category on the three dependent variables and a strong main effect of the hunger state on wanting and to a lesser extent on pleasantness.

KW - Pleasantness

KW - Wanting

KW - Disgust

KW - Implicit

KW - Approach–avoidance

KW - Motivation

U2 - 10.1016/j.appet.2014.03.029

DO - 10.1016/j.appet.2014.03.029

M3 - Journal article

C2 - 24709484

VL - 78

SP - 193

EP - 202

JO - Appetite

JF - Appetite

SN - 0195-6663

IS - July

ER -