情绪、接纳、食物选择与消费之间的关系：一些新视角
Relationships between Emotion, Acceptance, Food Choice, and Consumption: Some New Perspectives.
作者信息
Prinyawiwatkul Witoon
机构信息
School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA.
出版信息
Foods. 2020 Oct 29;9(11):1573. doi: 10.3390/foods9111573.
Abstract
Food is more than just a source of nutrients-it also provides basic pleasure as well as aesthetic experiences. A number of studies have reported that acceptance, food choice, and consumption are affected by a large number of factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers' needs and expectations. Several studies have reported emotional responses to food and their relationships to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of the subject matter.
摘要
食物不仅仅是营养的来源——它还能带来基本的愉悦以及审美体验。许多研究报告称，食物的接受度、选择和消费受到大量因素的影响，包括内在和外在因素与线索，以及消费者特征。食物引发的情感正成为设计满足消费者需求和期望的产品的关键要素。几项研究报告了对食物的情感反应及其与产品可接受性、偏好和选择的关系。本期特刊汇集了一系列采用不同方法的研究，这些研究很好地例证了该主题复杂的多学科性质。
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