The Experts below are selected from a list of 243 Experts worldwide ranked by ideXlab platform
Charles Spence - One of the best experts on this subject based on the ideXlab platform.
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Food’s visually perceived Fat content affects discrimination speed in an orthogonal spatial task
Experimental Brain Research, 2011Co-Authors: Vanessa Harrar, Micah M. Murray, Ulrike Toepel, Charles SpenceAbstract:Choosing what to eat is a complex activity for humans. Determining a Food’s pleasantness requires us to combine information about what is available at a given time with knowledge of the Food’s palatability, texture, Fat content, and other nutritional information. It has been suggested that humans may have an implicit knowledge of a Food’s Fat content based on its appearance; Toepel et al. (Neuroimage 44:967–974, 2009 ) reported visual-evoked potential modulations after participants viewed images of high-energy, high-Fat Food (HF), as compared to viewing Low-Fat Food (LF). In the present study, we investigated whether there are any immediate behavioural consequences of these modulations for human performance. HF, LF, or non-Food (NF) images were used to exogenously direct participants’ attention to either the left or the right. Next, participants made speeded elevation discrimination responses (up vs. down) to visual targets presented either above or beLow the midline (and at one of three stimulus onset asynchronies: 150, 300, or 450 ms). Participants responded significantly more rapidly folLowing the presentation of a HF image than folLowing the presentation of either LF or NF images, despite the fact that the identity of the images was entirely task-irrelevant. Similar results were found when comparing response speeds folLowing images of high-carbohydrate (HC) Food items to Low-carbohydrate (LC) Food items. These results support the view that people rapidly process (i.e. within a few hundred milliseconds) the Fat/carbohydrate/energy value or, perhaps more generally, the pleasantness of Food. Potentially as a result of HF/HC Food items being more pleasant and thus having a higher incentive value, it seems as though seeing these Foods results in a response readiness, or an overall alerting effect, in the human brain.
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Food's visually perceived Fat content affects discrimination speed in an orthogonal spatial task
Experimental Brain Research, 2011Co-Authors: Vanessa Harrar, Micah M. Murray, Ulrike Toepel, Charles SpenceAbstract:Choosing what to eat is a complex activity for humans. Determining a Food's pleasantness requires us to combine information about what is available at a given time with knowledge of the Food's palatability, texture, Fat content, and other nutritional information. It has been suggested that humans may have an implicit knowledge of a Food's Fat content based on its appearance; Toepel et al. (Neuroimage 44:967-974, 2009) reported visual-evoked potential modulations after participants viewed images of high-energy, high-Fat Food (HF), as compared to viewing Low-Fat Food (LF). In the present study, we investigated whether there are any immediate behavioural consequences of these modulations for human performance. HF, LF, or non-Food (NF) images were used to exogenously direct participants' attention to either the left or the right. Next, participants made speeded elevation discrimination responses (up vs. down) to visual targets presented either above or beLow the midline (and at one of three stimulus onset asynchronies: 150, 300, or 450 ms). Participants responded significantly more rapidly folLowing the presentation of a HF image than folLowing the presentation of either LF or NF images, despite the fact that the identity of the images was entirely task-irrelevant. Similar results were found when comparing response speeds folLowing images of high-carbohydrate (HC) Food items to Low-carbohydrate (LC) Food items. These results support the view that people rapidly process (i.e. within a few hundred milliseconds) the Fat/carbohydrate/energy value or, perhaps more generally, the pleasantness of Food. Potentially as a result of HF/HC Food items being more pleasant and thus having a higher incentive value, it seems as though seeing these Foods results in a response readiness, or an overall alerting effect, in the human brain.
Vanessa Harrar - One of the best experts on this subject based on the ideXlab platform.
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Food’s visually perceived Fat content affects discrimination speed in an orthogonal spatial task
Experimental Brain Research, 2011Co-Authors: Vanessa Harrar, Micah M. Murray, Ulrike Toepel, Charles SpenceAbstract:Choosing what to eat is a complex activity for humans. Determining a Food’s pleasantness requires us to combine information about what is available at a given time with knowledge of the Food’s palatability, texture, Fat content, and other nutritional information. It has been suggested that humans may have an implicit knowledge of a Food’s Fat content based on its appearance; Toepel et al. (Neuroimage 44:967–974, 2009 ) reported visual-evoked potential modulations after participants viewed images of high-energy, high-Fat Food (HF), as compared to viewing Low-Fat Food (LF). In the present study, we investigated whether there are any immediate behavioural consequences of these modulations for human performance. HF, LF, or non-Food (NF) images were used to exogenously direct participants’ attention to either the left or the right. Next, participants made speeded elevation discrimination responses (up vs. down) to visual targets presented either above or beLow the midline (and at one of three stimulus onset asynchronies: 150, 300, or 450 ms). Participants responded significantly more rapidly folLowing the presentation of a HF image than folLowing the presentation of either LF or NF images, despite the fact that the identity of the images was entirely task-irrelevant. Similar results were found when comparing response speeds folLowing images of high-carbohydrate (HC) Food items to Low-carbohydrate (LC) Food items. These results support the view that people rapidly process (i.e. within a few hundred milliseconds) the Fat/carbohydrate/energy value or, perhaps more generally, the pleasantness of Food. Potentially as a result of HF/HC Food items being more pleasant and thus having a higher incentive value, it seems as though seeing these Foods results in a response readiness, or an overall alerting effect, in the human brain.
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Food's visually perceived Fat content affects discrimination speed in an orthogonal spatial task
Experimental Brain Research, 2011Co-Authors: Vanessa Harrar, Micah M. Murray, Ulrike Toepel, Charles SpenceAbstract:Choosing what to eat is a complex activity for humans. Determining a Food's pleasantness requires us to combine information about what is available at a given time with knowledge of the Food's palatability, texture, Fat content, and other nutritional information. It has been suggested that humans may have an implicit knowledge of a Food's Fat content based on its appearance; Toepel et al. (Neuroimage 44:967-974, 2009) reported visual-evoked potential modulations after participants viewed images of high-energy, high-Fat Food (HF), as compared to viewing Low-Fat Food (LF). In the present study, we investigated whether there are any immediate behavioural consequences of these modulations for human performance. HF, LF, or non-Food (NF) images were used to exogenously direct participants' attention to either the left or the right. Next, participants made speeded elevation discrimination responses (up vs. down) to visual targets presented either above or beLow the midline (and at one of three stimulus onset asynchronies: 150, 300, or 450 ms). Participants responded significantly more rapidly folLowing the presentation of a HF image than folLowing the presentation of either LF or NF images, despite the fact that the identity of the images was entirely task-irrelevant. Similar results were found when comparing response speeds folLowing images of high-carbohydrate (HC) Food items to Low-carbohydrate (LC) Food items. These results support the view that people rapidly process (i.e. within a few hundred milliseconds) the Fat/carbohydrate/energy value or, perhaps more generally, the pleasantness of Food. Potentially as a result of HF/HC Food items being more pleasant and thus having a higher incentive value, it seems as though seeing these Foods results in a response readiness, or an overall alerting effect, in the human brain.
Natalia Vila - One of the best experts on this subject based on the ideXlab platform.
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health nutrition Food claims and Low Fat Food purchase projected personality influence in young consumers
Journal of Functional Foods, 2017Co-Authors: Ines Kuster, Natalia VilaAbstract:Abstract Health/nutrition Food claims are increasingly used in the Food industry but firms still require deeper research to develop a better understanding of consumers in the Low-Fat Food market. In pursuit of this goal, this paper analyses the influence of projected consumer personality on healthy claim credibility, Perceived product health, physical appearance and its repercussion on attitudes (overall attitude to the product) and behaviours (purchase intention). With a sample of 300 young consumers (15–25 years old) and through PLS techniques, our results show that project personality influences the credibility of claims about healthiness and physical appearance. Both concepts play a significant role in global attitudes to Low-Fat products. At the same time, physical appearance and the overall attitude to Low-Fat products influence the intention to purchase a Low-Fat product. These results can be better understood with the analysis of the product category (juice with milk versus sweets) analysed and claims of healthiness used (6 claims where colour and message are altered).
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Health/Nutrition Food claims and Low-Fat Food purchase: Projected personality influence in young consumers
Journal of Functional Foods, 2017Co-Authors: Ines Kuster, Natalia VilaAbstract:Abstract Health/nutrition Food claims are increasingly used in the Food industry but firms still require deeper research to develop a better understanding of consumers in the Low-Fat Food market. In pursuit of this goal, this paper analyses the influence of projected consumer personality on healthy claim credibility, Perceived product health, physical appearance and its repercussion on attitudes (overall attitude to the product) and behaviours (purchase intention). With a sample of 300 young consumers (15–25 years old) and through PLS techniques, our results show that project personality influences the credibility of claims about healthiness and physical appearance. Both concepts play a significant role in global attitudes to Low-Fat products. At the same time, physical appearance and the overall attitude to Low-Fat products influence the intention to purchase a Low-Fat product. These results can be better understood with the analysis of the product category (juice with milk versus sweets) analysed and claims of healthiness used (6 claims where colour and message are altered).
Ulrike Toepel - One of the best experts on this subject based on the ideXlab platform.
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Food’s visually perceived Fat content affects discrimination speed in an orthogonal spatial task
Experimental Brain Research, 2011Co-Authors: Vanessa Harrar, Micah M. Murray, Ulrike Toepel, Charles SpenceAbstract:Choosing what to eat is a complex activity for humans. Determining a Food’s pleasantness requires us to combine information about what is available at a given time with knowledge of the Food’s palatability, texture, Fat content, and other nutritional information. It has been suggested that humans may have an implicit knowledge of a Food’s Fat content based on its appearance; Toepel et al. (Neuroimage 44:967–974, 2009 ) reported visual-evoked potential modulations after participants viewed images of high-energy, high-Fat Food (HF), as compared to viewing Low-Fat Food (LF). In the present study, we investigated whether there are any immediate behavioural consequences of these modulations for human performance. HF, LF, or non-Food (NF) images were used to exogenously direct participants’ attention to either the left or the right. Next, participants made speeded elevation discrimination responses (up vs. down) to visual targets presented either above or beLow the midline (and at one of three stimulus onset asynchronies: 150, 300, or 450 ms). Participants responded significantly more rapidly folLowing the presentation of a HF image than folLowing the presentation of either LF or NF images, despite the fact that the identity of the images was entirely task-irrelevant. Similar results were found when comparing response speeds folLowing images of high-carbohydrate (HC) Food items to Low-carbohydrate (LC) Food items. These results support the view that people rapidly process (i.e. within a few hundred milliseconds) the Fat/carbohydrate/energy value or, perhaps more generally, the pleasantness of Food. Potentially as a result of HF/HC Food items being more pleasant and thus having a higher incentive value, it seems as though seeing these Foods results in a response readiness, or an overall alerting effect, in the human brain.
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Food's visually perceived Fat content affects discrimination speed in an orthogonal spatial task
Experimental Brain Research, 2011Co-Authors: Vanessa Harrar, Micah M. Murray, Ulrike Toepel, Charles SpenceAbstract:Choosing what to eat is a complex activity for humans. Determining a Food's pleasantness requires us to combine information about what is available at a given time with knowledge of the Food's palatability, texture, Fat content, and other nutritional information. It has been suggested that humans may have an implicit knowledge of a Food's Fat content based on its appearance; Toepel et al. (Neuroimage 44:967-974, 2009) reported visual-evoked potential modulations after participants viewed images of high-energy, high-Fat Food (HF), as compared to viewing Low-Fat Food (LF). In the present study, we investigated whether there are any immediate behavioural consequences of these modulations for human performance. HF, LF, or non-Food (NF) images were used to exogenously direct participants' attention to either the left or the right. Next, participants made speeded elevation discrimination responses (up vs. down) to visual targets presented either above or beLow the midline (and at one of three stimulus onset asynchronies: 150, 300, or 450 ms). Participants responded significantly more rapidly folLowing the presentation of a HF image than folLowing the presentation of either LF or NF images, despite the fact that the identity of the images was entirely task-irrelevant. Similar results were found when comparing response speeds folLowing images of high-carbohydrate (HC) Food items to Low-carbohydrate (LC) Food items. These results support the view that people rapidly process (i.e. within a few hundred milliseconds) the Fat/carbohydrate/energy value or, perhaps more generally, the pleasantness of Food. Potentially as a result of HF/HC Food items being more pleasant and thus having a higher incentive value, it seems as though seeing these Foods results in a response readiness, or an overall alerting effect, in the human brain.
Micah M. Murray - One of the best experts on this subject based on the ideXlab platform.
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Food’s visually perceived Fat content affects discrimination speed in an orthogonal spatial task
Experimental Brain Research, 2011Co-Authors: Vanessa Harrar, Micah M. Murray, Ulrike Toepel, Charles SpenceAbstract:Choosing what to eat is a complex activity for humans. Determining a Food’s pleasantness requires us to combine information about what is available at a given time with knowledge of the Food’s palatability, texture, Fat content, and other nutritional information. It has been suggested that humans may have an implicit knowledge of a Food’s Fat content based on its appearance; Toepel et al. (Neuroimage 44:967–974, 2009 ) reported visual-evoked potential modulations after participants viewed images of high-energy, high-Fat Food (HF), as compared to viewing Low-Fat Food (LF). In the present study, we investigated whether there are any immediate behavioural consequences of these modulations for human performance. HF, LF, or non-Food (NF) images were used to exogenously direct participants’ attention to either the left or the right. Next, participants made speeded elevation discrimination responses (up vs. down) to visual targets presented either above or beLow the midline (and at one of three stimulus onset asynchronies: 150, 300, or 450 ms). Participants responded significantly more rapidly folLowing the presentation of a HF image than folLowing the presentation of either LF or NF images, despite the fact that the identity of the images was entirely task-irrelevant. Similar results were found when comparing response speeds folLowing images of high-carbohydrate (HC) Food items to Low-carbohydrate (LC) Food items. These results support the view that people rapidly process (i.e. within a few hundred milliseconds) the Fat/carbohydrate/energy value or, perhaps more generally, the pleasantness of Food. Potentially as a result of HF/HC Food items being more pleasant and thus having a higher incentive value, it seems as though seeing these Foods results in a response readiness, or an overall alerting effect, in the human brain.
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Food's visually perceived Fat content affects discrimination speed in an orthogonal spatial task
Experimental Brain Research, 2011Co-Authors: Vanessa Harrar, Micah M. Murray, Ulrike Toepel, Charles SpenceAbstract:Choosing what to eat is a complex activity for humans. Determining a Food's pleasantness requires us to combine information about what is available at a given time with knowledge of the Food's palatability, texture, Fat content, and other nutritional information. It has been suggested that humans may have an implicit knowledge of a Food's Fat content based on its appearance; Toepel et al. (Neuroimage 44:967-974, 2009) reported visual-evoked potential modulations after participants viewed images of high-energy, high-Fat Food (HF), as compared to viewing Low-Fat Food (LF). In the present study, we investigated whether there are any immediate behavioural consequences of these modulations for human performance. HF, LF, or non-Food (NF) images were used to exogenously direct participants' attention to either the left or the right. Next, participants made speeded elevation discrimination responses (up vs. down) to visual targets presented either above or beLow the midline (and at one of three stimulus onset asynchronies: 150, 300, or 450 ms). Participants responded significantly more rapidly folLowing the presentation of a HF image than folLowing the presentation of either LF or NF images, despite the fact that the identity of the images was entirely task-irrelevant. Similar results were found when comparing response speeds folLowing images of high-carbohydrate (HC) Food items to Low-carbohydrate (LC) Food items. These results support the view that people rapidly process (i.e. within a few hundred milliseconds) the Fat/carbohydrate/energy value or, perhaps more generally, the pleasantness of Food. Potentially as a result of HF/HC Food items being more pleasant and thus having a higher incentive value, it seems as though seeing these Foods results in a response readiness, or an overall alerting effect, in the human brain.
