Department of Psychology,University of Hull,HullHU6 7RX,UK.
Department of Medicine,Weill Cornell Medical College in Qatar,Doha,Qatar.
Nutr Res Rev. 2014 Dec;27(2):284-94. doi: 10.1017/S0954422414000201. Epub 2014 Dec 4.
Mood is widely assessed in nutrition research, usually with rating scales. A core assumption is that positive mood reinforces ingestion, so it is important to measure mood well. Four relevant theoretical issues are reviewed: (i) the distinction between protracted and transient mood; (ii) the distinction between mood and emotion; (iii) the phenomenology of mood as an unstable tint to consciousness rather than a distinct state of consciousness; (iv) moods can be caused by social and cognitive processes as well as physiological ones. Consequently, mood is difficult to measure and mood rating is easily influenced by non-nutritive aspects of feeding, the psychological, social and physical environment where feeding occurs, and the nature of the rating system employed. Some of the difficulties are illustrated by reviewing experiments looking at the impact of food on mood. The mood-rating systems in common use in nutrition research are then reviewed, the requirements of a better mood-rating system are described, and guidelines are provided for a considered choice of mood-rating system including that assessment should: have two main dimensions; be brief; balance simplicity and comprehensiveness; be easy to use repeatedly. Also mood should be assessed only under conditions where cognitive biases have been considered and controlled.
情绪在营养研究中被广泛评估，通常使用评分量表。一个核心假设是积极的情绪会增强摄入，因此，准确测量情绪非常重要。本文回顾了四个相关的理论问题：（i）持久情绪和短暂情绪的区别；（ii）情绪和情感的区别；（iii）情绪作为意识不稳定色调的现象学，而不是意识的一种明显状态；（iv）情绪可以由生理过程以及社会和认知过程引起。因此，情绪很难测量，情绪评分很容易受到喂养的非营养方面、喂养发生的心理、社会和物理环境以及所使用的评分系统的性质的影响。通过回顾一些研究食物对情绪影响的实验，说明了其中的一些困难。然后，本文回顾了营养研究中常用的情绪评分系统，描述了更好的情绪评分系统的要求，并提供了在考虑和控制认知偏差的情况下选择情绪评分系统的指南，包括评估应：具有两个主要维度；简短；平衡简单性和全面性；易于重复使用。
