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1. 6. DISGUST

Author

Rozin, Paul, primary, Haidt, Jonathan, additional, McCauley, Clark, additional, and Imada, Sumio, additional

Published
2022
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8. Understanding traditional and modern eating: the TEP10 framework

Author

Sproesser, Gudrun, Ruby, Matthew B., Arbit, Naomi, Akotia, Charity S., Alvarenga, Marle dos Santos, Bhangaokar, Rachana, Furumitsu, Isato, Hu, Xiaomeng, Imada, Sumio, Kaptan, Gülbanu, Kaufer-Horwitz, Martha, Menon, Usha, Fischler, Claude, Rozin, Paul, Schupp, Harald T., and Renner, Britta

Published
2019
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9. What constitutes traditional and modern eating? The case of Japan

Author

Sproesser, Gudrun, Imada, Sumio, Furumitsu, Isato, Rozin, Paul, Ruby, Matthew B., Arbit, Naomi, Fischler, Claude, Schupp, Harald T., and Renner, Britta

Subjects
Adult, Male, Adolescent, modern eating, Culture, Health Behavior, 111199 Nutrition and Dietetics not elsewhere classified, lcsh:TX341-641, systematization, FOS: Health sciences, Article, Young Adult, Life Expectancy, ddc:150, Japan, Surveys and Questionnaires, traditional eating, Humans, multi-faceted, Aged, 90899 Food Sciences not elsewhere classified, Aged, 80 and over, digestive, oral, and skin physiology, Middle Aged, dimensions, compilation, Diet, FOS: Other engineering and technologies, Female, lcsh:Nutrition. Foods and food supply
Abstract

Traditional Japanese dietary culture might be a factor contributing to the high life expectancy in Japan. As little is known about what constitutes traditional and modern eating in Japan, the aims of the current study were to (1) comprehensively compile and systematize the various facets of traditional and modern eating; and (2) investigate whether these facets also apply to traditional and modern eating in Japan. In Study 1, an extensive international literature review was performed. Forty-five facets of traditional and modern eating were compiled and systematized into the dimensions of what and how people eat, and into eleven separate subdimensions. In Study 2, 340 adults from Japan answered a questionnaire. Results showed that traditional and modern eating in Japan is reflected in both what and how people eat. Within these two dimensions, ten subdimensions were found: the ingredients, processing, temporal origin, spatial origin, and variety of consumed foods, as well as temporal, spatial, and social aspects, appreciation, and concerns when eating. This study provides a broad compilation of facets of traditional and modern eating in Japan. Future research should investigate how these facets are related to life expectancy and health. published

Published
2022
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10. Understanding traditional and modern eating: the TEP10 framework

Author

Sproesser, Gudrun, Ruby, Matthew B., Arbit, Naomi, Akotia, Charity S., Alvarenga, Marle dos Santos, Bhangaokar, Rachana, Furumitsu, Isato, Hu, Xiaomeng, Imada, Sumio, Kaptan, Gülbanu, Kaufer-Horwitz, Martha, Menon, Usha, Fischler, Claude, Rozin, Paul, Schupp, Harald T., and Renner, Britta

Subjects
Debate, Modern eating, lcsh:Public aspects of medicine, digestive, oral, and skin physiology, 111199 Nutrition and Dietetics not elsewhere classified, 111799 Public Health and Health Services not elsewhere classified, lcsh:RA1-1270, Feeding Behavior, FOS: Health sciences, Diet, Dietary change, Traditional eating, Modern eating, Conceptual framework, Dietary change, Western diet, Eating, ddc:150, Traditional eating, FOS: Other engineering and technologies, Conceptual framework, Humans, Social Change, Western diet, 90899 Food Sciences not elsewhere classified
Abstract

Across the world, there has been a movement from traditional to modern eating, including a movement of traditional eating patterns from their origin culture to new cultures, and the emergence of new foods and eating behaviors. This trend toward modern eating is of particular significance because traditional eating has been related to positive health outcomes and sustainability. Yet, there is no consensus on what constitutes traditional and modern eating. The present study provides a comprehensive compilation of the various facets that seem to make up traditional and modern eating. Specifically, 106 facets were mentioned in the previous literature and expert discussions, combining international and interdisciplinary perspectives. The present study provides a framework (the TEP10 framework) systematizing these 106 facets into two major dimensions, what and how people eat, and 12 subdimensions. Hence, focusing only on single facets of traditional and modern eating is an oversimplification of this complex phenomenon. Instead, the multidimensionality and interplay between different facets should be considered to gain a comprehensive understanding of the trends, consequences, and underlying factors of traditional and modern eating. published

Published
2022
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11. Confirming the three-factor structure of the disgust scale--revised in eight countries

Author

Olatunji, Bunmi O., Moretz, Melanie W., McKay, Dean, Bjorklund, Fredrik, de Jong, Peter J., Haidt, Jonathan, Hursti, Timo J., Imada, Sumio, Koller, Silvia, Mancini, Francesco, Page, Andrew C., and Schienle, Anne

Subjects
Aversion -- Measurement, Ethnopsychology -- Research, Psychological tests -- Demographic aspects, Psychology and mental health
Abstract

The current study evaluates the factor structure of the Disgust Scale-Revised (DS-R) in eight countries: Australia, Brazil, Germany, Italy, Japan, the Netherlands, Sweden, and the United States (N = 2,606). Confirmatory factor analysis is used to compare two different models of the DS-R and to investigate the invariance of the factor structure of the DS-R across countries and gender. A three-factor solution consisting of three different but interrelated disgust factors (a 12-item core disgust factor, an 8-item animal-reminder disgust factor, and a 5-item contamination disgust factor) best accounted for the data in all countries except the Netherlands. Relative to the United States, the three-factor solution is invariant in Australia, Brazil, and Japan but not in Germany, Italy, the Netherlands, and Sweden. The three-factor solution is also invariant across gender in most countries. The implications of these cross-cultural findings for promoting a more valid and reliable assessment of disgust dimensions, as assessed by the DS-R, are discussed. Keywords: Disgust Scale--Revived; disgust sensitivity; cross-culture; factor structure

Published
2009

12. Contrast effect in evaluating palatability of beverages

Author

Sakai, Nobuyuki, Kataoka, Fusami, and Imada, Sumio

Subjects
Taste -- Research, Beverages -- Evaluation, Health, Psychology and mental health
Abstract

This study aimed to clarify the contextual effect in evaluation of the pleasantness of beverages. Participants were presented a test stimulus and were then asked to rate how much they liked it before and after presentation of a contextual stimulus. Specifically, after participants were exposed to a less palatable beverage, they evaluated the test beverage as being more palatable than when their judgment of a test drink occurred after presentation of a neutral or palatable beverage (a positive contrast effect). This contextual effect can be explained by the reasoning that participants were affectively adapted to the palatability (less palatable) of a less palatable stimulus after repeated exposure; thus, they evaluated the test stimulus as more palatable. This study suggests that the evaluated value of the contextual stimuli affects evaluation of the test stimulus. The authors also suggest that these context effects are probably found in everyday life.

Published
2001

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