Meiselman H L, Johnson J L, Reeve W, Crouch J E
Development and Engineering Center, U.S. Army Natick Research, MA 01760-5020, USA.
Appetite. 2000 Dec;35(3):231-7. doi: 10.1006/appe.2000.0360.
In two independent demonstrations, pre-prepared food was served in different environments: first, identical prepared meals were served in both a training restaurant and in a student cafeteria; second, a prepared main dish was served in a food science laboratory class, and as part of an entire meal in two student cafeterias and in a training restaurant. In the training restaurants and in the student cafeterias, people selected and paid for their meals. The acceptability ratings of the food served varied across the three different environments in the following order: restaurant>laboratory>cafeteria. Differences in acceptance were attributed to contextual effects and the expectations they produce, actual product differences, and a number of possible covariates. Ratings of sensory attributes tended to mirror the acceptability effects. The difficulty of comparing contexts within actual food service systems is discussed.
在两项独立的演示中，预先准备好的食物在不同环境中提供：首先，相同的预制餐在一家培训餐厅和一家学生食堂提供；其次，一道预制主菜在食品科学实验室课程中提供，并作为完整餐食的一部分在两家学生食堂和一家培训餐厅提供。在培训餐厅和学生食堂，人们选择餐食并付款。所提供食物的可接受性评分在三种不同环境中的顺序如下：餐厅>实验室>食堂。接受程度的差异归因于情境效应及其产生的期望、实际产品差异以及一些可能的协变量。感官属性评分往往反映了可接受性效应。文中讨论了在实际食品服务系统中比较不同情境的困难。
