Publikation:

Do nutrition knowledge, food preferences, and habit strength moderate the association between preference for intuition and deliberation in eating decision-making and dietary intake?

Lade...
Vorschaubild

Dateien

Sproesser_2-1unyotstrbfis3.pdf
Sproesser_2-1unyotstrbfis3.pdfGröße: 471.74 KBDownloads: 34

Datum

2023

Autor:innen

Aulbach, Matthias
Gültzow, Thomas

Herausgeber:innen

Kontakt

ISSN der Zeitschrift

Electronic ISSN

ISBN

Bibliografische Daten

Verlag

Schriftenreihe

Auflagebezeichnung

DOI (zitierfähiger Link)
ArXiv-ID

Internationale Patentnummer

Link zur Lizenz

Angaben zur Forschungsförderung

Projekt

Open Access-Veröffentlichung
Open Access Hybrid
Core Facility der Universität Konstanz

Gesperrt bis

Titel in einer weiteren Sprache

Publikationstyp
Zeitschriftenartikel
Publikationsstatus
Published

Erschienen in

Applied Psychology: Health and Well-Being. Wiley. 2023, 15(3), pp. 957-982. ISSN 1758-0846. eISSN 1758-0854. Available under: doi: 10.1111/aphw.12419

Zusammenfassung

An intuitive style in eating decision-making, for example, basing decisions on one's gut feeling, has been related to a less healthy diet, whereas deliberately deciding what to eat, such as making plans about eating behavior, has been related to a healthier diet. The present study investigated whether nutrition knowledge, food preferences, and habit strength for healthy and unhealthy eating moderate these relationships. In total, 1245 participants took part in a preregistered cross-sectional online survey. Results revealed that neither nutrition knowledge, nor liking of healthy or unhealthy foods, nor habit strength for healthy or unhealthy eating interacted with the preference for intuition or deliberation in eating decision-making in affecting dietary intake (βs ≤ |.06|; ts ≤ |2.11|; ps ≥ .035). Instead, including the potential moderating variables in analyses rendered the effect of a preference for intuition largely non-significant. In contrast, the positive effect of a preference for deliberation was largely stable even when including the potential moderating variables. Thus, the present study confirms the general health-promoting effect of a preference for deliberation in eating decision-making. In contrast, results speak in favor of a generally minor role of a preference for intuition for healthy or unhealthy eating.

Zusammenfassung in einer weiteren Sprache

Fachgebiet (DDC)
150 Psychologie

Schlagwörter

Konferenz

Rezension
undefined / . - undefined, undefined

Forschungsvorhaben

Organisationseinheiten

Zeitschriftenheft

Zugehörige Datensätze in KOPS

Zitieren

ISO 690SPROESSER, Gudrun, Matthias AULBACH, Thomas GÜLTZOW, Laura M. KÖNIG, 2023. Do nutrition knowledge, food preferences, and habit strength moderate the association between preference for intuition and deliberation in eating decision-making and dietary intake?. In: Applied Psychology: Health and Well-Being. Wiley. 2023, 15(3), pp. 957-982. ISSN 1758-0846. eISSN 1758-0854. Available under: doi: 10.1111/aphw.12419
BibTex
@article{Sproesser2023nutri-59563,
  year={2023},
  doi={10.1111/aphw.12419},
  title={Do nutrition knowledge, food preferences, and habit strength moderate the association between preference for intuition and deliberation in eating decision-making and dietary intake?},
  number={3},
  volume={15},
  issn={1758-0846},
  journal={Applied Psychology: Health and Well-Being},
  pages={957--982},
  author={Sproesser, Gudrun and Aulbach, Matthias and Gültzow, Thomas and König, Laura M.},
  note={This work was supported by the German Research Foundation within the project “Why people eat in a traditional or modern way: A cross-country study” (Grant SP 1610/2-1, granted to GS).}
}
RDF
<rdf:RDF
    xmlns:dcterms="http://purl.org/dc/terms/"
    xmlns:dc="http://purl.org/dc/elements/1.1/"
    xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#"
    xmlns:bibo="http://purl.org/ontology/bibo/"
    xmlns:dspace="http://digital-repositories.org/ontologies/dspace/0.1.0#"
    xmlns:foaf="http://xmlns.com/foaf/0.1/"
    xmlns:void="http://rdfs.org/ns/void#"
    xmlns:xsd="http://www.w3.org/2001/XMLSchema#" > 
  <rdf:Description rdf:about="https://kops.uni-konstanz.de/server/rdf/resource/123456789/59563">
    <dc:contributor>Gültzow, Thomas</dc:contributor>
    <dc:creator>König, Laura M.</dc:creator>
    <dspace:isPartOfCollection rdf:resource="https://kops.uni-konstanz.de/server/rdf/resource/123456789/43"/>
    <dc:contributor>Aulbach, Matthias</dc:contributor>
    <dc:contributor>König, Laura M.</dc:contributor>
    <dc:contributor>Sproesser, Gudrun</dc:contributor>
    <dcterms:title>Do nutrition knowledge, food preferences, and habit strength moderate the association between preference for intuition and deliberation in eating decision-making and dietary intake?</dcterms:title>
    <dc:creator>Sproesser, Gudrun</dc:creator>
    <dcterms:issued>2023</dcterms:issued>
    <dcterms:rights rdf:resource="http://creativecommons.org/licenses/by/4.0/"/>
    <dc:rights>Attribution 4.0 International</dc:rights>
    <bibo:uri rdf:resource="https://kops.uni-konstanz.de/handle/123456789/59563"/>
    <dc:language>eng</dc:language>
    <void:sparqlEndpoint rdf:resource="http://localhost/fuseki/dspace/sparql"/>
    <dc:creator>Aulbach, Matthias</dc:creator>
    <dcterms:isPartOf rdf:resource="https://kops.uni-konstanz.de/server/rdf/resource/123456789/43"/>
    <dcterms:available rdf:datatype="http://www.w3.org/2001/XMLSchema#dateTime">2022-12-20T09:26:50Z</dcterms:available>
    <foaf:homepage rdf:resource="http://localhost:8080/"/>
    <dspace:hasBitstream rdf:resource="https://kops.uni-konstanz.de/bitstream/123456789/59563/1/Sproesser_2-1unyotstrbfis3.pdf"/>
    <dc:date rdf:datatype="http://www.w3.org/2001/XMLSchema#dateTime">2022-12-20T09:26:50Z</dc:date>
    <dcterms:abstract xml:lang="eng">An intuitive style in eating decision-making, for example, basing decisions on one's gut feeling, has been related to a less healthy diet, whereas deliberately deciding what to eat, such as making plans about eating behavior, has been related to a healthier diet. The present study investigated whether nutrition knowledge, food preferences, and habit strength for healthy and unhealthy eating moderate these relationships. In total, 1245 participants took part in a preregistered cross-sectional online survey. Results revealed that neither nutrition knowledge, nor liking of healthy or unhealthy foods, nor habit strength for healthy or unhealthy eating interacted with the preference for intuition or deliberation in eating decision-making in affecting dietary intake (βs ≤ |.06|; ts ≤ |2.11|; ps ≥ .035). Instead, including the potential moderating variables in analyses rendered the effect of a preference for intuition largely non-significant. In contrast, the positive effect of a preference for deliberation was largely stable even when including the potential moderating variables. Thus, the present study confirms the general health-promoting effect of a preference for deliberation in eating decision-making. In contrast, results speak in favor of a generally minor role of a preference for intuition for healthy or unhealthy eating.</dcterms:abstract>
    <dc:creator>Gültzow, Thomas</dc:creator>
    <dcterms:hasPart rdf:resource="https://kops.uni-konstanz.de/bitstream/123456789/59563/1/Sproesser_2-1unyotstrbfis3.pdf"/>
  </rdf:Description>
</rdf:RDF>

Interner Vermerk

xmlui.Submission.submit.DescribeStep.inputForms.label.kops_note_fromSubmitter

Kontakt
URL der Originalveröffentl.

Prüfdatum der URL

Prüfungsdatum der Dissertation

Finanzierungsart

Kommentar zur Publikation

This work was supported by the German Research Foundation within the project “Why people eat in a traditional or modern way: A cross-country study” (Grant SP 1610/2-1, granted to GS).
Allianzlizenz
Corresponding Authors der Uni Konstanz vorhanden
Internationale Co-Autor:innen
Universitätsbibliographie
Nein
Begutachtet
Ja
Diese Publikation teilen