古典美還是表現(xiàn)美:擺盤美學(xué)影響健康飲食決策的計(jì)算與神經(jīng)機(jī)制
摘要:
前人研究發(fā)現(xiàn)食物擺盤的美感水平會(huì)影響個(gè)體的食物選擇, 但未有研究進(jìn)一步探討相同美感、不同審美特征對健康飲食決策的影響機(jī)制。本研究招募被試34名, 采用基于價(jià)值的食物決策范式, 使用2 (審美特征:古典美, 表現(xiàn)美) × 2 (食物熱量:高, 低)被試內(nèi)設(shè)計(jì), 通過分離計(jì)算模型參數(shù)與腦電指標(biāo)來檢驗(yàn)不同審美特征差異化的審美價(jià)值, 以及審美價(jià)值對熱量影響的調(diào)節(jié)效應(yīng)及其認(rèn)知神經(jīng)基礎(chǔ)。結(jié)果顯示:(1)古典美(vs. 表現(xiàn)美)審美價(jià)值更高, 食物選擇率和漂移率(v)更高、N400振幅更低; (2)審美價(jià)值調(diào)節(jié)熱量價(jià)值, 但熱量價(jià)值的突顯性高于審美, 熱量信息的神經(jīng)處理時(shí)間更早(240~320 ms); (3)審美價(jià)值的調(diào)節(jié)效應(yīng)發(fā)生在決策證據(jù)積累過程中, 影響漂移率(v)以及中央頂葉正波(CPP)。本研究在理論層面揭示了健康飲食決策中審美價(jià)值的調(diào)節(jié)效應(yīng)及認(rèn)知神經(jīng)基礎(chǔ), 同時(shí)在實(shí)踐應(yīng)用方面為助推健康飲食選擇提供了食物擺盤的審美設(shè)計(jì)指導(dǎo)。
關(guān)鍵詞: 健康飲食, 價(jià)值決策, 審美特征, 計(jì)算建模, 事件相關(guān)電位
Abstract:
The spontaneous human preference for high-calorie foods often leads to imbalanced dietary intake and contributes to obesity. Therefore, reducing the appeal of high-calorie foods and enhancing the appeal of low-calorie alternatives are crucial for promoting healthy eating. The aesthetics of food, which can be divided into classical and expressive beauty—both of which are perceived as equally attractive—play a vital role in enhancing its hedonic value. This study aimed to explore how these two aesthetic classifications affect the choice of high- or low-calorie foods using a food decision-making paradigm. By investigating the behavioural and neural mechanisms underlying the influence of different aesthetic features on healthy food choices, we sought to enhance our understanding of the intrinsic processes involved in dietary decision-making.
This study (N = 31) employed a within-subjects experimental design of 2 (Aesthetic features: classical beauty, expressive beauty) × 2 (Food calories: high, low) to explore how visual aesthetics and hedonic value influence dietary decisions. We combined behavioural measures, algorithmic modelling, and electroencephalography (EEG) to investigate this interaction. Specifically, a hierarchical drift diffusion model (HDDM) was used to fit participants' response times (RTs) and choice data and estimate decision parameters, including drift rate (v), threshold (a), and nondecision time (ndt), for each condition separately. EEG recordings were collected according to the international 10-20 system using tin electrodes mounted on a flexible cap, capturing brain activity from 64 scalp locations. The N300, N400, and CPP event-related potentials (ERPs) were analysed as indices of calorie processing, aesthetic feature processing, and decision signal accumulation, respectively.
Behavioural results revealed that participants preferred high-calorie foods, as indicated by higher choice rates and shorter RTs, compared to low-calorie foods. Additionally, foods plated with classical beauty were chosen more frequently and with shorter RTs than those plated with expressive beauty. Notably, the influence of caloric content on food choice was significantly greater than that of aesthetic features. HDDM parameter estimation showed that high-calorie foods and those plated with classical beauty had higher drift rates, suggesting faster decision-making. Furthermore, aesthetic features moderated the impact of caloric content on drift rates: classical beauty decreased rejection speeds for low-calorie foods and increased their selection probability, while expressive beauty slowed the choice process for high-calorie foods and increased their rejection probability. EEG analysis revealed that low-calorie foods elicited a larger N300 amplitude than did high-calorie foods, indicating greater cognitive processing. Foods plated with expressive beauty elicited a larger N400 amplitude than those plated with classical beauty, indicating deeper semantic processing. Additionally, for high-calorie foods, the two aesthetic classes induced significant differences in CPP; however, for low-calorie foods, no significant differences were found. This pattern indicates that conflicts between caloric and aesthetic values increase decision-making difficulty.
In conclusion, the results showed that in dietary decision-making, classical beauty (vs. expressive beauty) was associated with greater aesthetic value and greater semantic processing fluency. Aesthetic value could significantly influence the perceived reward of calorie content. Additionally, the salience of calorie value exceeded that of aesthetic value. Furthermore, both synergistic and competitive interactions between caloric and aesthetic values occurred during the decision evidence accumulation process, reflecting the intensity of motivational conflict and affecting both decision speed (v) and decision difficulty (CPP). This study revealed the moderating effect and cognitive neural basis of aesthetic value in healthy eating decisions and provided guidance on the aesthetic design of food plating for promoting healthy eating choices in practical applications.
Key words: healthy eating, value-based decision making, aesthetic characteristics, decision modeling, event-related potentials
中圖分類號:
B842
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