The contribution of psychological and sensory factors to food preference patterns as measured by the Food Attitudes Survey (FAS)

  • Raudenbush B
  • Van Der Klaauw N
  • Frank R
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The relationship between food preference patterns and several psychological and sensory variables was assessed using the Food Attitudes Survey (FAS). Previous research with the FAS, which consists of preference ratings for a variety of common, unusual and fictitious foods, showed that it provides both reliable and valid information about individual differences in food preferences and attitudes. In the studies reported here, significant correlations were found between preferences for a variety of activities (as measured by the Activity Attitudes Survey or ACT) and liking for and willingness to try foods. It was also found that individuals who report that they are unwilling to try many foods are low in general sensation seeking, and that odor pleasantness ratings significantly correlate with liking for and willingness to try foods. No associations were found between FAS performance and general phobic tendencies, optimism/pessimism or disordered eating. Multiple regression analysis revealed that responses on the ACT, sensation seeking scale, a 20-item food and eating questionnaire and odor pleasantness judgments could account for from 41 to 65% of the variance in food likes, dislikes and willingness to try foods. It was concluded that personality and sensory factors contribute to patterns of responding on the FAS, and that FAS response patterns provide an index of both attitudes toward foods and general openness to experiences and activities. © 1995 Academic Press Limited.

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  • Bryan Raudenbush

  • Nicolette J. Van Der Klaauw

  • Robert A. Frank

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