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Beyond Affect And Cognition: Identification Of The Informational Bases Of Food Attitudes, Shelley N. Aikman, Stephen L. Crites, Leandre R. Fabrigar

Stephen L Crites Jr.

Two studies were conducted to identify the informational bases of food attitudes. Study I was an exploratory study in which participants indicated the importance of food characteristics and emotional reactions for determining their attitudes toward a variety of foods. On the basis of a series of exploratory factor analyses, 5 informational bases of food attitudes were identified: positive affect, negative affect, specific sensory qualities, abstract cognitive qualities, and general sensory qualities. A second confirmatory study corroborated the appropriateness of this 5-factor structure. Furthermore, the food-specific attitude structure model was found to have better fit than a more traditional attitude structure …