Publication Date

1-1-2006

Document Type

Article

Abstract

Two studies were conducted to identify the informational bases of food attitudes. Study I was an exploratory study in which participants indicated the importance of food characteristics and emotional reactions for determining their attitudes toward a variety of foods. On the basis of a series of exploratory factor analyses, 5 informational bases of food attitudes were identified: positive affect, negative affect, specific sensory qualities, abstract cognitive qualities, and general sensory qualities. A second confirmatory study corroborated the appropriateness of this 5-factor structure. Furthermore, the food-specific attitude structure model was found to have better fit than a more traditional attitude structure model. The implications of these findings for attitude theory, understanding eating behavior, and changing food selection are discussed.

Recommended Citation

Aikman, S. N., Crites, S. L., Jr., & Fabrigar, L. R. (2006). Beyond Affect and Cognition: Identification of the Informational Bases of Food Attitudes. Journal of Applied Social Psychology, 36(2), 340-382.

Publication Title

Journal of Applied Social Psychology

Volume

36

Issue

2

Included in

Psychology Commons

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