Biomedical subjects

Debra A Zellner

Publications and source records attributed to Debra A Zellner.

8 recordsLinked to original sources

PubMed2006

Food selection changes under stress.

Two studies investigate the effect of stress on food choice. Experiment 1 demonstrates experimentally that stress causes changes in food choice away from healthy low fat foods (grapes) to less healthy high fat foods (M&Ms), confirming previous survey research. Experiment 2, a survey study, finds that more females than males report increasing food consumption when stressed. A much larger percentage of those who report increasing their food consumption when stressed (71%) are restrained eaters (i.e., dieters) than are people who undereat or who do not change the amount they eat when stressed (35%). The foods that they report overeating when stressed are foods they normally avoid for weight-loss or health reasons (i.e., highly caloric high fat snack foods). They report eating these foods to feel better. Both studies show that stress not only increases consumption in certain individuals but also shifts their food choice from lower fat to higher fat foods.

Adult↗

PubMed2006

Hedonic contrast and condensation: good stimuli make mediocre stimuli less good and less different.

Loud sounds make soft sounds softer (contrast) and also make them less discriminable (which we call condensation). We report on parallel phenomena in hedonics: Good stimuli reduce the pleasantness of less good stimuli, and also reduce people's preferences among the less good stimuli. In Experiment 1, subjects rated the pleasantness of fruit juices diluted to approximate hedonic neutrality. Subjects who had just previously drunk and rated some good-tasting full-strength juices rated thediluted juices lower than did subjects who had not (hedonic contrast). In Experiment 2, subjects drank pairs of diluted juices and rated their preference for one juice over the other. Subjects who had just previously drunk and rated pairs of full-strength juices gave lower preference ratings between the diluted juices than did subjects who had not (condensation). Thus the same stimulus set produced contrast in Experiment 1 and condensation in Experiment 2, paralleling results in loudness.

Adult↗

PubMed2005

Color enhances orthonasal olfactory intensity and reduces retronasal olfactory intensity.

The effect of color on orthonasal and retronasal odor intensities was investigated. When odorants were smelled orthonasally (i.e., through the nostrils), color enhanced odor intensity ratings, consistent with previous reports. However, when odorants were smelled retronasally (i.e., the odorous solution was put in the mouth), color reduced odor intensity ratings. These different effects of color on odor intensity (i.e., enhancement orthonasally and suppression retronasally) appear to be the result of route of olfactory stimulation rather than of any procedural artifact. This supports previous reports that retronasal and orthonasal odors are perceived differently.

Adult↗

PubMed2004

Chocolate craving and the menstrual cycle.

Spanish and American female chocolate cravers reported the usual times when they craved chocolate by answering an open-ended question. They also were asked directly if they craved chocolate perimenstrually. American women (40% open-ended, 60% direct) were more likely than were Spanish women (4% open-ended, 24% direct) to report that their chocolate cravings occurred perimenstrually when responding to both questions. The most frequently reported times (other than perimenstrually) that chocolate was craved were the same for Spanish men and women (after eating, studying) and for American men and women (evening), differing cross-culturally but not across gender. The results suggest a cultural origin rather than a physiological basis for chocolate craving.

Adult↗

PubMed2004

Disconfirmed hedonic expectations produce perceptual contrast, not assimilation.

In studies of hedonic ratings, contrast is the usual result when expectations about test stimuli are produced through the presentation of context stimuli, whereas assimilation is the usual result when expectations about test stimuli are produced through labeling, advertising, or the relaying of information to the subject about the test stimuli. Both procedures produce expectations that are subsequently violated, but the outcomes are different. The present studies demonstrate that both assimilation and contrast can occur even when expectations are produced by verbal labels and the degree of violation of the expectation is held constant. One factor determining whether assimilation or contrast occurs appears to be the certainty of the expectation. Expectations that convey certainty are produced by methods that lead to social influence on subjects' ratings, producing assimilation. When social influence is not a factor and subjects give judgments influenced only by the perceived hedonic value of the stimulus, contrast is the result.

Adaptation, Psychological↗

PubMed2003

Compared to what? Effects of categorization on hedonic contrast.

Test stimuli are rated less "good" following very good context stimuli than when presented either alone or following neutral context stimuli. This diminution in rating is called hedonic contrast. In two experiments, the degree of hedonic contrast depended on how subjects were instructed to categorize context and test stimuli. Contrast was substantially attenuated if context and test stimuli were said to belong to different categories. The effect was demonstrated for beverages (Experiment 1) and birds (Experiment 2). Stimuli's hedonic ratings were far less affected by other stimuli declared to belong to a different category than by stimuli declared to belong to a common category.

Affect↗

PubMed2003

Effect of color on expected and experienced refreshment, intensity, and liking of beverages.

The effect of color on the expected and experienced refreshment, intensity, and liking of lemon, mint, and vanilla beverages was studied. Subjects rated the expected and actual taste of brown lemon and mint solutions as less refreshing than the tastes of differently colored solutions of the same flavor. However, the refreshment ratings (expected and actual) of the brown vanilla beverage were not different from those of the vanilla beverages of other colors. Liking ratings also depended on color in a manner similar to that of the refreshment ratings. Intensity ratings also varied with color. However, unlike when subjects smell solutions rather than taste them, colored solutions were not judged as more intense than colorless ones. In fact, the clear solutions were judged as strongest.

Adult↗

PubMed2002

Protection for the good: subcategorization reduces hedonic contrast.

Stimuli are rated less "good" when compared to very good context stimuli than when presented alone or compared to less good context stimuli. This diminution in rating is hedonic contrast. In two studies, degree of hedonic contrast depended on subjects' categorization of stimuli. Subjects were surveyed about their liking of gourmet and ordinary coffees (Study 1) and specialty and regular beers (Study 2). In Study 1, contrast was substantially smaller for subjects who regarded the coffees as belonging to different categories than for subjects having a common category for both sorts of coffees. The analogous phenomenon was found in Study 2, comparing subjects who subcategorized beers to subjects who had a common category for both sorts of beers. Contrast is greatest for stimuli in a common category.

Adolescent↗