Psychology Commons^™

The Structure Of Affect, Ulrich Schimmack, Stephen Crites

Stephen L Crites Jr.

We reviewed the literature on affect, with a special emphasis on affective experience. We proposed a taxonomy of affective experience that distinguishes types, qualities, and aspects of affective experience. Different types of affective experience have different origins and have different consequences for the formation and change of attitudes. Emotions and sensory affects are more likely to have lasting effects on attitudes than moods. A salient distinction between qualities of affective experience is valence (pleasant vs. unpleasant). Recent evidence of mixed feelings suggests that pleasure and displeasure are distinct affective qualities. One important avenue for future research is relating mixed affective …

Impact Of Nutrition Knowledge On Food Evaluations, Stephen Crites, Shelley Aikman

Stephen L Crites Jr.

Objective: This study explored whether nutrition knowledge interacted with evaluations of a food’s healthiness to influence food attitudes (ie, global evaluations). Since attitudes guide behavior, understanding factors that impact food attitudes is one way to understand food selection and why factors such as nutrition knowledge have only a modest impact on food selection. We hypothesized that the relation between health evaluations and food attitudes would be stronger for people high in nutrition knowledge. We also explored the macronutrient composition of foods, and how it related to attitudes and health evaluations.

Design: Survey employing multilevel analyses to examine within- and between-subject …

Hash Browns For Breakfast, Baked Potatoes For Dinner: Changes In Food Attitudes As A Function Of Motivation And Context, Stephen L. Crites, Shelley N. Aikman

Stephen L Crites Jr.

Two studies investigated whether participants' motivational state and the context in which attitude reports are made influence food attitudes. Specifically, these studies examined whether hunger and the time-typicality of foods (i.e. match or mismatch between the time when a food is typically eaten and the time the attitude is reported) interact to influence reported attitudes. Study 1 suggests that hunger leads to more positive attitudes toward foods that are typically eaten at the time the attitude report is made (e.g. breakfast foods in morning) compared to foods not typically eaten at the time the attitude report is made (e.g. breakfast …