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一种方法来"游戏化"暴露于蔬菜风味及其对喜欢的潜在影响
Lissa A Davis1, Elizabeth I Kielb2, Kameron J Moding2
1Department of Nutrition Science Purdue University West Lafayette Indiana USA.
Food science & nutrition
|November 18, 2024
概括
使用蔬菜口味的糖果糖的游戏化方法改善了不喜欢蔬菜的成年人喜欢胡卜的喜好,但不喜欢西兰花. 这种方法可以通过克服反复接触风味的障碍来增加蔬菜的接受度.
科学领域:
- 食品科学与营养 食品科学与营养
- 行为心理学 行为心理学
- 人与计算机的互动.
背景情况:
- 蔬菜厌恶是一种重大的公共卫生问题,通常与不愉快的味道有关.
- 众所周知,反复接触风味会增加食物的可接受性,但实际障碍阻碍了蔬菜的消费.
- 需要新的方法来促进对蔬菜风味的持续暴露.
研究的目的:
- 开发和评估一种用于重复接触蔬菜风味的游戏化方法.
- 评估2周游戏干预对蔬菜偏好对蔬菜摄入量低的成年人的影响.
- 探索"游戏化"的潜力,以克服越来越多蔬菜接受的障碍.
主要方法:
- 设计了一个为期2周的游戏干预,使用了蔬菜 (菜,西兰花) 和对照风味的.
- 参与者 (N=34) 蔬菜摄入量低,不喜欢某些蔬菜,每天都会玩游戏.
- 对蔬菜的喜好在基线,1周和2周被测量;目标蔬菜在游戏中,非目标蔬菜被用于感官测试.
主要成果:
- 在干预组中,在1周和2周的游戏后,喜欢胡卜的兴趣显著增加.
- 对西兰花,和菜的喜好在干预组和对照组都没有显著变化.
- 试点数据表明,一种游戏化的方法可以提高对特定蔬菜的接受度.
结论:
- 游戏化干预表明,通过重复的风味暴露,可以增加某些蔬菜 (如胡卜) 的接受度.
- 对喜欢开心菜的差异性影响需要进一步研究游戏设计和风味特异性反应.
- 这种方法可以提供一个可行的策略,通过使暴露更具吸引力和可访问性来改善蔬菜消费模式.
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