Borbón-Mendívil Daniela, Tapia-Fonllem Cesar, Fraijo-Sing Blanca
Programs of Master and Doctorate in Psychology, University of Sonora, Hermosillo, Mexico.
Front Psychol. 2022 Jul 6;13:803326. doi: 10.3389/fpsyg.2022.803326. eCollection 2022.
Diets based on meals that provide a large amount of energy and consumed frequently often increase the rate of growth of the body mass index (overweight or obesity) and, in turn, the risk of suffering from non-communicable diseases. In order to make a food choice, it is necessary to search for foods in the environment, taking into account physical and social variables (contextual variables) which, together with individual variables, delimit the situation of food selection. The objective of this study was to evaluate the effect of social facilitation, portion size, salience of food, and food preference or rejection on the selection of energy-dense foods by young college students. To do so, we performed a factorial experiment in which unaccompanied and accompanied participants (levels of social facilitation) as they went through the process of choosing from different options of main dishes, beverages, and desserts then noted the reasons for their selection (preference or rejection of the food). Results showed significant differences between the group of accompanied participants and salience of food in the selection of the energy-dense main dishes and desserts (pizza, spaghetti, and chocolate cake). A significant relationship was also identified between accompanied participants, hedonistic/sensory reasons (food preference or rejection category), and salience of food in the selection of the energy-dense main dishes. In conclusion, key findings of the variables that constitute the situation that predicts the selection of energy-dense foods have emerged from this study, when participants and the given level of social facilitation (in this case, being accompanied) were faced with the conditions of the food salience of the meals of their preference regarding its taste and appearance.
基于大量能量且频繁食用的餐食的饮食通常会提高体重指数（超重或肥胖）的增长速度，进而增加患非传染性疾病的风险。为了做出食物选择，有必要在环境中寻找食物，同时考虑身体和社会变量（情境变量），这些变量与个体变量共同界定了食物选择的情况。本研究的目的是评估社会促进、食物分量、食物显著性以及食物偏好或排斥对年轻大学生选择高能量食物的影响。为此，我们进行了一项析因实验，让无人陪伴和有人陪伴的参与者（社会促进水平）在从不同的主菜、饮料和甜点选项中进行选择的过程中，记录他们选择的原因（对食物的偏好或排斥）。结果显示，在选择高能量主菜和甜点（披萨、意大利面和巧克力蛋糕）时，有人陪伴的参与者组与食物显著性之间存在显著差异。在选择高能量主菜时，有人陪伴的参与者、享乐主义/感官原因（食物偏好或排斥类别）与食物显著性之间也存在显著关系。总之，当参与者和给定的社会促进水平（在本案例中，有人陪伴）面对他们偏好的餐食在味道和外观方面的食物显著性条件时，本研究得出了构成预测高能量食物选择情况的变量的关键发现。
