Goal-related priming and attitudes against healthy versus unhealthy food

Goal-related priming and attitudes against

healthy versus unhealthy food

by

Goal-related priming and attitudes against

healthy versus unhealthy food

by

Esmée Becker

Master thesis

Table of content

Introduction 4

Literature review 5

Priming food choices and judgement 5

Priming with colors 7

Goal states 8

Functional size perception hypothesis 10

Prosocial behavior 11 Conceptual model 12 Hypothesis 12 Main effect 12 Moderation effect 12 Methods 13 Data description 13 Procedure 13 Plan of analysis 15 Results 16 Volume 16 Weight 17 Calories 19

Amount of donation to Greenpeace 20

Discussion 21

Desire for healthy food 21

Amount of donation to Greenpeace 22

Limitations 23

Demographics 23

Peer influence 23

Amount and composition of the money 23

Recipes 23

Difficulty level 24

Managerial Implications 24

Goal-related priming and attitudes against healthy versus unhealthy food

In this study, the influence of goal-related priming with the color green on the desire for healthy food and the amount of donation to Greenpeace is examined. It is controlled for the goal states anticipation and goal attainment of the participants. The results show a significant result for the perceived weight of the two different recipes, pasta and salad. Participants in the goal anticipation state desire the food less when being primed compared to the no

prime/control condition. This effect was driven by the salad recipe and the goal state.

Introduction

Obesity is a common problem in many parts of the world. A lot of health organizations worldwide are working on solutions to reduce this, because it leads to serious problems for people's health. The two main causes of obesity are a high intake of unhealthy food or low physical inactivity, or a combination of both (World Health Organizations, 2016). Since obesity is a serious problem, food choices and eating behavior are subject of a lot of research (Gaillet, Sulmont-Rossé, Issanchou, Chabanet & Chambaron, 2013; Harris, Bargh &

Brownell, 2009; Papies, Potjes, Keesman, Schwinghammer & Van Koningsbruggen, 2014; Zimmerman & Shimoga, 2014).

Literature review

Priming food choices and judgement

A lot of research aims to observe and influence people’s choices in terms of food consumption (Chandon & Wansink, 2007; Gaillet et al., 2013; Gaillet-Torrent, Sulmont-Rossé, Issanchou, Chabanet and Chambaron, 2014; Walsh & Kiviniemi, 2014; Van

Koningsbruggen, Stroebe & Aarts, 2011; Veltkamp, Aarts & Custers, 2008). The outcome of this research ideally leads to instructions for the government and health organizations to influence people to eat healthier. Several studies found effects on food choices or judgements after exposing the participants to a prime.

Chandon and Wansink (2007) conducted a study where consumers were asked how much calories they thought their meals contained. The research distinguished between two types of consumers, the ones who consumed their meals in fast-food restaurants which claimed to be healthy, like Subway and consumers who consumed their meals in fast-food restaurant which did not claim this like McDonald’s. Subway claimed this by emphasizing in a TV commercial that their turkey sandwich contains ‘only’ 280 calories. The outcome of the study showed that consumers were biased by the ‘healthy-claims’, leading to differences in judgements about food and differences in food choices. Consumers in the ‘health-claim restaurants’ condition underestimated their calorie intake up to 35% in comparison with consumers in the ‘non-health-claim restaurants’. The consumers in the condition of the restaurant which claim to be healthy, chose also side-dishes containing more calories, up to 131% (Chandon & Wansink, 2007).

Gaillet-Torrent et al. (2014) replicated their experiment with the pear-scent for a real-life setting. Respondents needed to choose a starter, a main course and a dessert again, but they actually ate the chosen food afterwards. The results showed again that respondents in the pear-scent condition were more likely to choose fruity desserts compared to the non-scent condition (Gaillet-Torrent et al., 2014). The results show that unconscious perception of a fruit-scent may influence respondents’ food choices by activating a vegetables/fruit concept in consumers’ mind.

Walsh and Kiviniemi (2014) conducted a study to test the model that states that decision making is influenced by emotions and feelings which are associated with specific behavior (the behavioral affective associations model). In the experiment of this study, affective associations about fruits were manipulated. Participants were shown images of fruits, paired with neutral, negative or positive stimuli. At the end of the study, participants had to choose between a granola bar and a piece of fruit. Participants in the positive prime condition were significantly more likely to choose fruit over a granola bar, compared to the negative and neutral prime. This experiment shows that influencing the affective associations of certain types of food, healthy food in this case, can influence people’s food choices (Walsh and Kiviniemi, 2014).

The study of Irmak, Vallen and Robinson (2011) researched the effect of the name of specific food. The participants in their study were dieters. They were asked to imagine that a new dish appeared on the menu-card of their favorite restaurant. In one condition the dish was called ‘pasta’, in the other condition is was called ‘salad’. Pre-tests showed that the word salad was perceived healthier than pasta. The dish was described exactly the same in both conditions: ‘’diced tomatoes, onions, and red peppers tossed with pasta shells, salami, mozzarella cheese and dressed with a savory herb vinaigrette. Served chilled on a bed of fresh romaine lettuce’’ (p.392). The outcomes showed that dieters perceived the item as less healthy when it was called ‘pasta’ compared to ‘salad’. Non-dieters were not affected by the name. The same effect occurred in their study with ‘fruit chews’ and ‘candy chews’. In both conditions the participants got the same ingredient list, only the name of the product differed. Dieters perceived the item less healthy when it was called ‘candy chews’ compared to ‘fruit chews’. Non-dieters did not significantly show a difference (Irmak, Vallen & Robinson, 2011). This study shows that the name of a product could bias respondents. Especially dieters seem to be sensitive to this type of priming.

of desire will be observed as a DV in this study.

Priming with colors

In the section above is described that priming can have different influences on food

relationship between the color green and healthy food, priming with the color green might be interesting in this research.

Goal states

Priming is aimed to influence behavior, therefore priming with the color green is the

independent variable in this study. This study will thus examine if the color green leads to a difference in behavior. A specific goal state which people have might also influence behavior. The relationship between the prime and the behavioral state (DV), is therefore possibly influenced by people’s goal state. In this research, there will be distinguished between two different types of goal states: goal anticipation and goal attainment. People are involved in

goal anticipation when they have a strong goal in mind that they would like to attain. People

protect their focus on a focal goal by inhibiting alternative goals. This could explain why people are more sensitive for primes related to their focal goals, alternative goals become less important and less highly in mind because of inhibition (Shah, Friedman and Kruglanski, 2002). In short, goal-related priming, goal anticipation and goal shielding are likely to

influence people’s motivation and behavior to pursuit their goal. Goal anticipation is therefore expected to positively influence the effect of a goal related prime on behavior. When people have attained their goal, the goal state changes from goal anticipation to goal attainment. After attaining a specific goal, alternative goals are likely to arise. For example, when people have attained their goal ‘eating in a restaurant’, a new goal arises like ‘going home’.

Shah and Kruglanski (2002) found that putting aside or inhibiting alternative goals leads to more focus on a focal goal. Interesting is to investigate if it also works the other way around by testing if focal goals are achieved, more attention to alternative goals arises. The prime which first was goal-relevant then moves to a goal-irrelevant state, since the goal of going to eat expires. Since goal-relevant primes are not expected to influence behavior in the goal attainment state, goal attainment is expected to negatively influence the effect of a goal-related prime on behavior.

Functional size perception hypothesis

In this study, the effect of the green color-prime on the desire for healthy food versus

unhealthy food will be tested. Measuring the desire must be done carefully. If not, participants might figure out the purpose of the study, which possibly affects the outcomes. One potential way to measure desire is by measuring the perceived size of the objects according to the participants. Van Koningsbruggen, Stroebe and Aarts (2011) conducted two experiments in the area of priming and food. Their respondents, successful and unsuccessful dieters, were in both studies primed with tempting food. Afterwards respondents had to rate their perceived size of two types of food: appetizing food and diet-food. Both successful and unsuccessful dieters perceived the appetizing food as bigger when exposed to the tempting food prime. In contrast, this effect of an increase of perceived size of diet-food only did hold for successful dieters. For unsuccessful dieters, the perceived size even decreased. The unsuccessful dieters did indicate an increase in the perceived size of diet-food when being primed, and thus being reminded with dieting. The findings of these studies are in line with the functional size perception hypothesis of Bruner (1957). He predicts that when objects are functional in attaining a goal (like dieting), people perceive them as bigger (Van Koningsbruggen, Stroebe & Aarts, 2011). Veltkamp, Aarts and Custers (2008) also tested Bruner’s (1957) functional size perception hypothesis by a study about the perceived size of objects. The first study was done by using a computer. First, half of the participants were primed with words related to drinking, while the other half was not. Afterwards, a picture of a glass of water was

Prosocial behavior

Prosocial behavior is characterized by behaving in a way that benefits others or the society as a whole. ‘Green products’ are environmental friendly; they also benefit others or the society as a whole. Since they share the same characteristics, prosocial behavior is assumed to be related to green products. An interesting study of Mazar and Zhong (2010) confirms the relationship between prosocial behavior and green products. They found that when people were mere exposed to green products, it had a positive effect of provoking prosocial and ethical behavior. In contrast, after purchasing these green products, people were more likely to behave unethical or more self-interested (Mazar & Zhong, 2010). When prosocial behavior is meant to increase the environments’ or others welfare, it can be called altruistic behavior (Batson, 1987). Karp (1996) found that, people who are more engaged in consuming green products, were more likely to have altruistic characteristics. As shown above, several studies found a relationship between preferences for green products and the characteristics prosocial behavior and altruism.

Besides, research found that exposure to a specific color could have an effect on behavior related to this color. The study of Berger and Fitzsimons (2008) found that participants who filled in their survey with a green (or orange) pen, had a greater preference for green (or orange) colored products afterwards. Thus, priming with a color evokes prime-related behavior by the preference for a prime-related product.

The color green is strongly associated with green products and green products are in turn associated with pro-social behavior. There is also found that priming with a color evokes prime-related behavior. It is therefore expected that priming with the color green might evoke prosocial behavior, especially when the behavior is also prime-related. This study uses the color green as a prime. There will be tested if this prime evokes prosocial behavior, in terms of donation to Greenpeace. Greenpeace is chosen since its relatedness to the nature and environment, and therefore the color green.

Conceptual model

Hypothesis

H1: Priming with the color green leads to a significant greater desire for healthy food versus unhealthy food.

H2: Priming with the color green leads to a significant higher likelihood to engage in prosocial behavior.

Moderation effect

H4a: Goal anticipation is expected to significantly strengthen the relationship between the IV and the DVs.

H4b: Goal attainment is expected to significantly weaken the relationship between the IV and the DVs.

DV 1:

Desire for healthy food (versus unhealthy food)

IV:

Prime with the color green (green background of survey) DV 2: Likelihood to engage in prosocial behavior (amount of money donated to Greenpeace) Moderator:

Methods

The 152 participants were approached in or before the canteen of Kapteynborg, a building of the University of Groningen, or in the ‘Sportsbar’ of the ACLO, the student sports

organization of Groningen. Therefore, the age category 18-25 years was strongly

overrepresented by 127 of the participants. All participants were Dutch speaking, since the survey was also in Dutch. Of these participants, 88 were men and 64 were women.

The prime versus no prime condition was randomized under the participants, as well as the goal states goal anticipation and goal attainment. This resulted in the following dataset.

Prime No prime Total

Goal anticipation (before going to eat)

30 27 57

Goal attainment (after eating)

56 39 95

Total 86 66 152

Four people were excluded from all analyses. They filled in that they are colorblind (which is crucial in a color-priming study).

In the Repeated Measures test for the perceived weight, two more participants are excluded. Their responses were detected as outlining, since they showed high values in the standardized residuals (>3SD). In the Repeated Measures test for the perceived volume, seven more

participants are excluded. Their responses were also detected as outlining, since they also showed high values in the standardized residuals (>4SD).

Procedure

their peers during filling it in.

The first two questions were about age and gender. Second, the respondents got in

randomized order a recipe of a pasta and a recipe of a salad, separate from each other. The participants needed to indicate the perceived height, diameters, weight and calories of both recipes. Afterwards, the participants needed to fill in some additional demographics and their goal state. Lastly, participants were thanked and received two euros in small coins. They were told that they had the option to donate (part of) the received money to Greenpeace. When they wanted to do so, they needed to put the money in the envelope they received from the

researcher.

Priming with the color green

The study consisted of two different types of the survey. The prime group received all text displayed in a green font type on a white background, with a thick green frame around it. The control group got the text displayed in a black font type on a just white background. Several research in the field of priming made use of font colors in order to influence participants (Kathmann, Bogdahn & and Endrass, 2006; Ungar, Nestor, Niznikiewicz, Wible and Kubicki, 2010; Meier, Robinson and Clore, 2004; Yee, Ahmed and Thompson-Schill, 2012). Font colors are in these studies proven to be an influential prime, that is why it is used in this study as well with the color green.

Goal state

The researcher approached the potential participants on different moments, just before they were going to eat their lunch or dinner, or just after finishing it. This made it possible to have participants in both ‘groups’ of the two different types of goal states; goal anticipation and goal attainment.

Desire for healthy food

The recipes, salad and pasta, were pretty similar. Both recipes contained uncooked pasta and salad, but the order was reversed. In the pasta recipe condition, the uncooked pasta was on top of the list of ingredients, in the salad condition the lettuce was on top of the list. The recipes were slightly different but the amount of ingredients of different food categories (i.e.

vegetables) remained the same. In both conditions the ingredient list was followed by a cooking procedure (see appendix A).

terms of height and diameters, how heavy they perceived it and how many calories they thought it contained. They needed to indicate this dimensions for the whole recipe, meaning for two persons. This was done by open questions. Size could be indicated in terms of centimeters, diameters and height separately. This is afterwards combined into the factor volume, by the formula: 1/3* π r ² * h, where ‘r’ is the radius of the perceived diameters

(circle shape) and ‘h’ the perceived height.

The participants had to indicate weight in terms of grams and calories in terms of kcal. After they did so, the next recipe was shown where they need to indicate the height, diameters, weight and calories again. Participants were not able to go back to the previous recipe and questions.

Engagement in prosocial behavior (amount of donation to Greenpeace)

After filling in the survey, the participants were thanked and got their two euro in coins of two times 50 cents, four times 20 cents and two times 10 cents. The participants received an envelope with an unobtrusively written number inside and they were asked if they wanted to donate some of their money to Greenpeace, a foundation which supports the nature and the environment. The researcher clearly emphasized that it also was okay not to donate. After the experiment, the researcher checked the amount of money per participant donated and wrote this down. This could have been done by the number in the envelope and the participants number. The money was put in a box and was donated in the end.

Plan of analysis

The design is a 2(goal states anticipation and attainment) x 2(prime versus control) x 2(pasta and salad recipe) mixed design. The goal states and the priming condition was varied

that the prime group will be significantly more likely to donate, which should also be

reflected in a higher mean of the amount of money donated. A Two-way ANOVA is used to test for the difference of the donation effect, by comparing the means.

Results

In order to compare the different dimensions of the two recipes, the Repeated Measures test is performed in SPSS. To measure the difference in the amount of donation, a two-way ANOVA is performed. The goal states (anticipation and attainment) and the prime versus control group condition were considered as IV’s in both the Repeated Measures test and the Two-way ANOVA.

Volume

The results show that the main effect of the prime (M=500.58, S=67.05) and no prime

(M=670.20, S=70.97) condition is slightly insignificant on a <.05 significance level (F (1,135)=3.02, p=.09). The main effect of the goal state (F (1,135)=.22, p=.64) is not

significant. The two-way interaction effect between the prime and goal state is also not

significant (F (1,135)=.02, p=.90), neither is the three-way interaction effect (F (1,135)=1.65,

p=.20).

The results show that for the pasta recipe in the goal anticipation state, participants in the prime condition perceived the volume of the recipe not significantly different (M=488.42, SD=122.68) compared to the no prime condition

(M=645.25, SD=122.68). In the goal attainment state, participants in the prime condition perceived the volume of the pasta recipe

(M=531.24, SD=88.46) also not significantly different compared to the no prime condition (M=766.85, SD=102.84).

For the salad recipe in the goal anticipation state, participants the prime condition perceived the volume of the recipe (M=454.61,

SD=112.71) not significantly different

compared to the control condition (M=662.40, SD=112.71). In the goal attainment state, participants in the prime condition perceived the volume of the salad recipe (M=528.10, SD=81.27) also not

significantly different compared to the control condition (M=606.30, SD=94.48).

Figure 2: Perceived volume salad

The effect for both recipes is pretty similar, however since both main and interaction effects are not significant, the result will not be discussed any further.

Weight

Second, the perceived weight of the two recipes are in a Repeated Measures ANOVA test compared to the two IV’s; prime and goal state. The results show that the main effect of the prime (M=594.10, SD=32.07) and no prime (M=693.58, SD=34.25) condition are significant (F (1,142)=4.50, p=.04). The main effect of the goal state is not significant (F (1,142)=.06,

p=.80). The two-way interaction effect between the prime and the goal state is also not

significant (F (1,142)=1.88, p=.17). However, the three-way interaction effect is significant on a .05 level (F (1,142)=3.79, p=.05).

For the pasta recipe in the goal anticipation state, participants perceived the weight lighter in the prime condition (M=610.22, SD=292.66), compared to the no prime condition

In other words, the difference in the perceived weight between the prime and no prime condition is clearly bigger in the goal anticipation state, meaning that the effect is stronger in this condition. Besides, people perceive the weight of the pasta recipe as lighter when being primed compared to when they are not primed.

Figure 3: Perceived weight pasta

The salad recipe shows a similar result, although the difference between the goal state anticipation and the goal state attainment is even

bigger. In the goal anticipation state, people in the prime condition perceive the weight of the salad also

lighter in the prime condition

(M

=

condition (M=714.93, SD=299.0). In the goal attainment state, the participants perceived the salad in the prime condition also lighter

(M=606.94, SD=253.62) than in the no prime condition (M=618.03, SD=282.92), but the difference is even smaller.

Figure 4: Perceived weight salad

Since the effect is strongest for the salad recipe and in the goal anticipation state, an

independent-samples t-test was conducted to compare the perceived weight of the salad recipe in the prime and control (no prime) condition for the goal anticipation state. This has been done to check whether the interaction effect of the Repeated Measures ANOVA (F

(1,142)=3.79, p=.05) was evoked by the salad recipe in the goal anticipation state. All

The independent samples t-test gave a significant difference (t (52)=-2.48, p=.01) for the scores of the prime (M

=

within the goal anticipation state for the salad recipe.

Calories

The perceived calories of the two recipes are also compared in a Repeated Measures

ANOVA. The results show that the main effects of the prime (F (1,144)=.19, p=.66) and the goal state (F (1,144)=.06, p=.81) are not significant. The two-way interaction effect between the prime and goal state (F (1,144)=0.43, p=.52) and the three-way interaction effect are also not significant (F (1,144)=0.28, p=.60).

The results show that for the pasta recipe in the goal anticipation state, participants in the prime condition perceived the calories of the pasta

(M=951.46, SD=491.82) not significantly different compared to the no prime condition

(M=1111.37, SD=732.06).

In the goal attainment state, participants in the prime condition perceived the calories of the pasta recipe (M=1056.18, SD=767.18) also not significantly different compared to the no prime condition (M=1098.13, SD=815.72).

For the salad recipe in the goal anticipation state, participants the prime condition perceived the calories of the salad (M=879.43, SD=474.12) not significantly different compared to the control condition (M=970.89, SD=437.32).

In the goal attainment state, participants in the prime condition perceived the calories of the salad recipe (M=981.27, SD=836.36) also not

significantly different compared to the control condition (M=890.53, SD=598.40).

Since both main and interaction effects are not significant, the result will not be discussed any further.

Figure 6: Perceived calories salad

Amount of donation to Greenpeace

To test for the effect of the amount of donation to Greenpeace, a Two-way ANOVA is performed. The conditions prime versus no prime and the goal states are considered as IV’s and the amount of donation as DV.

The results show that the main effect of the prime (F (1,144)=.99, p=.32) and the goal state (F (1,144)=0.17, p=.68) are not significant. The two-way interaction effect is also not significant (F (1,144)=0.00, p=.97).

Discussion

The purpose of this study was to investigate whether priming with the color green leads to (1) a greater desire for healthy food and (2) a greater amount of donation to Greenpeace.

Desire for healthy food

The DV ‘desire for healthy food’ is measured in different dimensions. The dimensions volume and calories showed insignificant results in the Repeated Measures test. A possible explanation for this, could be that 51 participants noticed the great overlap between the two recipes. Another possible explanation could be that the participants found it hard to indicate a number for the perceived height, diameters, weight and calories.

The dimension weight gave a significant result on a .05 level. The most striking effect is that participants in the priming condition rated the perceived weight of both recipes considerably

lighter than participants in the control condition. This effect was strongest for the participants

involved in the goal anticipationstate (before going to eat). The difference between the goal states was noticeable for both recipes, but significantly greater for the salad recipe. The fact that the salad is perceived as weighing lighter in the priming condition, is reversed of what was hypothesized in response to the functional size perception hypothesis of Bruner (1957). There are a couple of possible explanations for this finding. When being primed with the color green, vegetables are expected to rise highly in your mind. Vegetables and salads can be seen as ‘a light meal’ and this ‘light’ principle is possibly translated into a perceived lower weight. The study of Karnal, Machiels, Orth and Mai (2016) found a result pointing towards this direction. In their study, lighter font types on food packages caused that participants perceived the food as healthier compared to heavy font types. This could indicate that lighter in terms of weight means healthier. However, this is an assumption and since there is not much further research been done in the field of perceived weight and healthiness, it is not recommended to assume anything from this. Therefore, further research should examine this relationship.

they want to lose weight. Losing weight and eating heavy meals do not seem logically go together, this is why the salad recipe can also be easily perceived as weighing less heavy. This also remains an assumption, since there is no theoretical substantiation for this. Further

research should indicate this.

The fact that the effect was strongest for people in the goal anticipation state is according to what was expected based on the goal shielding theory of Shah, Friedman and Kruglanksi (2002). They found evidence for the fact that people are more sensitive to primes related to their focal goal when people are strongly committed to it. This effect is occurring because alternative goals become inhibited. For this study, this would mean that people are more sensitive to the green color prime, which is related to vegetables and nature, when they are hungry. When people have already eaten, the focal goal makes place for alternative goals, therefore participants become less sensitive (or not sensitive at all) to the green color prime. This expectation has been confirmed.

The state of hungriness of the participants can also affect the perceived weight. If people are very hungry, they might think that the salad recipe is not enough to make their hunger disappear, why people might also perceive it as lighter.

Amount of donation to Greenpeace

euro is a small insignificant amount. From the 152 participants, 128 donated money to Greenpeace of which 102 people donated everything (2 euro).

Limitations

Demographics

The participant group consisted mostly of students. Therefore, the age category 18-25 years old is strongly overrepresented by 127 out of 152 participants. Students and younger people are expected to have other eating habits than other age categories. It might for example be that healthy eating is not that important to this age category, which can make them less sensitive to the green color prime. Students are also expected to have less money than other age category, this might have influenced the donation part.

Peer influence

Another limitation is peer influence. Participants did mostly fill in the survey at the same time with one or two other persons. Although the researcher did tell that discussing during the survey is not the intention, not all participants did listen to it. This could have influenced their answers on the questions. The amount of money participants donated is also likely to be influenced by peers, as well as by the presence of the researcher. People did not see the donation as a part of the research, causing that they often saw, heard or asked how much their friend donated. They mostly based their own amount of donation on this. The feeling of being monitored by the researcher could also have influenced the amount of donation.

Amount and composition of the money

The amount and composition of the received money could also have influenced the result. Since the money was not in the first instance property of the participants and the amount is small, people might easily give it away. Also, the two euro was composed in very small coins and a lot of people pay everything with their debit card these days. Therefore, they do not even use a wallet anymore where they can store their coins, so they easily give it away.

Recipes

Difficulty level

A lot of participants found the estimation questions about the perceived height, weight, diameters and calories hard to answer. For example, they said they had absolutely no clue how many calories are in the dishes. Therefore, the estimation could have become real guesswork, which could also have influenced the results.

Managerial implications

The finding about the perceived weight of the recipes, points towards an important implication in the field of unconscious priming. This study found that when people find themselves in the goal anticipation state, goal-related priming is most effective. This is in line with previous research about goal-related priming and goal anticipation (Strahan, Spencer and Zanna 2002; Custers & Aarts, 2007; Karremans, Stroebe and Claus, 2006, Papies & Hamstra, 2010; Shah, Friedman & Kruglanksi, 2002).

This leads to the following implication for companies who want to influence behavior by supraliminally priming. Companies are recommended to prime potential customers with goal-related priming when customers find themselves in the goal anticipation state, so right before they have a (strong) goal in mind which they would like to attain. Goal-related priming is most effective in this case, since customers are likely to unconsciously link the prime as a means to achieve their focal goal.

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Appendices

Appendix A

Survey

The line indicates a new page.

_______________________________________________________________ Welkom en bedankt dat u deel wilt nemen aan deze survey.

Om uw anonimiteit te kunnen waarborgen is het belangrijk dat u nergens uw naam achterlaat. Mocht iets onduidelijk zijn tijdens het invullen dat kunt u de onderzoeker vragen stellen. Succes! _______________________________________________________________ Wat is uw geslacht? 0 Man 0 Vrouw Wat is uw leeftijdscategorie? 0 18-25 0 26-35 0 36-45 0 46-55 0 56-65 0 65+ _______________________________________________________________ U krijgt nu twee recepten te zien waarover u vervolgens verschillende vragen moet beantwoorden. Als iets onduidelijk is dan kunt u de onderzoeker vragen stellen. _______________________________________________________________

(Pasta recipe)

2 middelgrote tomaten ½ komkommer

1 ui

100 gram sla naar keuze 200 gram salami

65 gram mozzarella of een andere kaas naar keuze 40 ml kruiden vinaigrette

Olijfolie

1. Breng een grote pan water aan de kook met een snufje zout

2. Kook de pasta hierin gaar volgens de aanwijzing op de verpakking

3. Snijd ondertussen de paprika, courgette ui en salami in kleine stukken en bak ze op in een koekenpan met een scheutje olijfolie

4. Giet de pasta af wanneer deze gaar is en verdeel deze over de twee borden. 5. Verdeel vervolgens de paprika, ui en salami over de twee borden.

6. Maak het gerecht af met de mozzarella, rucola en de kruiden vinaigrette. 7. Eet smakelijk!

Hoe hoog denkt u dat het totale recept (2p.) is na bereiding in cm (zonder borden)? ………..

Hoe groot denkt u dat de diameter van het totale recept (2p.) is na bereiding in cm (zonder borden)?

………..

Hoe zwaar denkt u dat het totale recept (2p.) is na bereiding in grammen (zonder borden)? ………..

Hoeveel calorieën denkt u dat het totale recept (2p.) bevat (in kcal)? ………..

_______________________________________________________________

(Salad recipe)

Salade recept voor 2 personen. 100 gram ijsbergsla

150 gram ongekookte pasta 200 gram salami

65 gram mozzarella of een andere kaas naar keuze 40 ml kruiden vinaigrette

Olijfolie

1. Breng een grote pan water aan de kook met een snufje zout

2. Kook de pasta hierin gaar volgens de aanwijzing op de verpakking

3. Snijd de ui en salami in kleine stukken en bak ze op in een koekenpan met een scheutje olijfolie

4. Snijd de tomaten, komkommer, sla en mozzarella in kleine stukken en verdeel ze hierna over twee borden.

5. Giet de pasta af indien deze gaar is en verdeel deze over de twee borden. 6. Verdeel als laatste de ui en salami over de twee borden.

7. Maak het gerecht af met de kruiden vinaigrette. 8. Eet smakelijk!

Hoe hoog denkt u dat het totale recept (2p.) is na bereiding in cm (zonder borden)? ………..

Hoe groot denkt u dat de diameter van het totale recept (2p.) is na bereiding in cm (zonder borden)?

………..

Hoe zwaar denkt u dat het totale recept (2p.) is na bereiding in grammen (zonder borden)? ………..

Hoeveel calorieën denkt u dat het totale recept (2p.) bevat (in kcal)? ………..

_______________________________________________________________

(Word completion taks, randomized)

U krijgt nu 10 incomplete woorden te zien die u compleet moet maken. Typt alstublieft uw eerste ingave in het vak onder het woord.

e _ en _ iet st_ _ l _ out b _ _ t _ on br _ _ d _ aus w_te_ b _ _ k g _ as t _ _ n st _ m groe _ t _ k _______________________________________________________________ Selecteer wat op u van toepassing is

0 Ik ga eten

0 Ik heb net gegeten

Bent u kleurenblind?

0

0

Hoeveel trek in eten heeft u op dit moment? 0 Helemaal geen trek

0 Weinig trek 0 Neutraal 0 Een beetje trek 0 Veel trek

………..

Wat is uw gewicht in kg? ………..

These questions are based on the items ‘concern for dieting’ of the Dietary Restraint Scale of Polivy, Herman and Wasch (1978), see Appendix B.

_______________________________________________________________

Hartelijk bedankt voor uw deelname aan dit onderzoek!

Uw gegevens zullen vertrouwelijk worden behandeld.

Wij willen u vragen om de inhoud van dit onderzoek niet met anderen te delen zolang dit onderzoek loopt. Zoals u zich misschien kunt voorstellen kan dit de antwoorden van toekomstige deelnemers beïnvloeden.

Appendix B

Dietary Restraint Scale (Polivy, Herman and Wasch, 1978) CD 1. How often are you dieting?

WF 2. What is the maximum amount of weight you have ever lost within 1 month? WF 3. What is the maximum amount of weight gain within a week?

WF 4. In a typical week, how much does your weight fluctuate?

CD 5. Would a weight fluctuation of 5 lb affect the way you live your life? CD 6. Do you eat sensibly in front of others and splurge alone?

CD 7. Do you give too much time and thought to food? CD 8. Do you have feelings of guilt after overeating? CD 9. How conscious are you of what you are eating?

WF 10. How many pounds over your desired weight were you at your maximum weight?

CD = concern for dieting WF = weight fluctuation

Dutch translation of the items ‘concern for dieting’ of the Restraint Scale used in this research

1. Ik volg vaak een dieet

2. Een gewichtsschommeling van 2,3 kg zou mijn levensstijl beïnvloeden

3. Ik eet verstandig wanneer ik bij anderen ben, maar als ik alleen ben laat ik mij gaan 4. Ik denk vaak aan eten