自然主义的食品类别是由主观的估计驱动的,而不是对食品品质的客观测量
Madeline Carrington1, Alexander G Liu1, Caroline Candy1
1Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States 20892.
概括
基于脂肪和糖含量的常见食品分类可能与人们自然分类食物的方式不一致. 我们的研究表明,感知到的食物来源,而不仅仅是营养素,驱动主观的食物分类.
科学领域:
- 食品科学 食品科学 食品科学
- 认知心理学 认知心理学
- 营养科学 营养科学
背景情况:
- 营养学研究经常根据宏观营养素含量 (例如脂肪,糖) 将食物分类.
- 这些客观的营养类别和主观的,自然主义的食物分类之间的对齐还不太清楚.
- 了解主观食品分类对于有效的饮食指导和食品研究至关重要.
研究的目的:
- 调查客观的食物分类 (基于脂肪/糖) 是否与主观,自然主义的食物分类一致.
- 确定个人如何感知和分组食物的主要驱动因素.
- 为研究提供信息,开发更直观的食品分类方法.
主要方法:
- 招募了487名在线参与者进行36张食物图像的三重比较任务.
- 收集了369名额外的在线参与者对食品特性的主观评价.
- 使用主要成分分析 (PCA) 和K-means在食品相似性矩阵上的聚类.
主要成果:
- 确定食物相似性的首要因素是感知到的食品加工 (来源:种植与制造).
- 脂肪和糖含量成为食物相似性的第二个最重要的因素.
- 确定了五个不同的食物群:糖果,脂肪,粉,水果和蔬菜.
结论:
- 自然主义的食品分类主要受到食品的来源 (天然与加工) 的影响.
- 主观的食物分类与仅基于脂肪和糖的客观营养分类有所不同.
- 未来的食品研究应该考虑这些自然主义的分类,以改善研究设计和解释.
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