@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).}
}

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    <dc:contributor>Gültzow, Thomas</dc:contributor>
    <dc:creator>König, Laura M.</dc:creator>
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    <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>
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    <dc:rights>Attribution 4.0 International</dc:rights>
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    <dc:creator>Aulbach, Matthias</dc:creator>
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    <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>
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