Transcription of Food Quality and Preference
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Food Quality and Preference
Using food to reduce stress: Effects of choosing meal componentsand preparing a mealKatie E. Osdobaa, , Traci Mannb, Joseph P. Reddenc, Zata VickersaaDepartment of food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, USAbDepartment of Psychology, University of Minnesota, 75 East River Road, Minneapolis, MN 55455, USAcMarketing Department, Carlson School of Management, University of Minnesota, 321 19th Ave S., Minneapolis, MN 55455, USAarticle infoArticle history:Received 13 January 2014 Received in revised form 1 August 2014 Accepted 3 August 2014 Available online 10 August 2014 Keywords:StressEmotionMoodFood choiceTrier Social Stress TaskCortisolabstractMany people experience stress as a part of their daily lives.
ingredients (Table 1). To be invited to participate in the study, each potential participant had to rate the pasta, at least one of the sauces,at least two of the inclusions,andat least one of the season-
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