Reid Marie, Bunting Jane, Hammersley Richard
School of Human and Life Sciences, University of Surrey, Roehampton, Holybourne Avenue, London SW15 4JD, UK.
Appetite. 2005 Oct;45(2):127-36. doi: 10.1016/j.appet.2005.03.012.
The outcome expectancies of 250 respondents were examined using the Food Expectancy Questionnaire (FEQ), comparing expectancies about four different foods: fruit, vegetables, chocolate and sweets and plain biscuits. These expectancies were related to diet as assessed by a Food Frequency Questionnaire. As with alcohol expectancies [Jones, B. T., Corbin, W. & Fromme, K. (2001). A review of expectancy theory and alcohol consumption. Addiction, 96, 57-72], on which this research was modelled, positive and negative outcomes were the main factors for all foods, accounting jointly for between 33 and 40% of expectancy variance in factor analysis and predicting as much as 16% of the variance in relevant food intake measures by linear regression. Expected positive and negative outcomes of eating were predominantly immediate psychological after-effects, rather than including orosensory experiences, or longer-term effects on health or well-being. Other expectancies varied from food to food. FEQ expectancies for different foods have similar factor structure and were related to self-reported diet, the FEQ therefore shows promise as a means of modelling cognitions about eating.
使用食物期望问卷（FEQ）对250名受访者的结果期望进行了检查，比较了对四种不同食物的期望：水果、蔬菜、巧克力和糖果以及原味饼干。这些期望与通过食物频率问卷评估的饮食有关。与本研究建模所依据的酒精期望[琼斯，B.T.，科尔宾，W.和弗罗梅，K.（2001年）。期望理论与酒精消费综述。《成瘾》，96，57 - 72]一样，积极和消极结果是所有食物的主要因素，在因子分析中共同占期望方差的33%至40%，通过线性回归预测相关食物摄入量测量中方差的比例高达16%。进食的预期积极和消极结果主要是即时的心理后效，而不是包括口腔感觉体验，或对健康或幸福感的长期影响。其他期望因食物而异。不同食物的FEQ期望具有相似的因子结构，并且与自我报告的饮食相关，因此FEQ有望作为一种对饮食认知进行建模的手段。
