Preference for high/low calorie food dependant on mood, personality traits and perceived stress

No Thumbnail Available
Wright, Benjamin James
Issue Date
BA (Hons) in Psychology
Dublin Business School
Items in Esource are protected by copyright. Previously published items are made available in accordance with the copyright policy of the publisher/copyright holder
Objectives: To see if Mood (PANAS-X ‘sadness’ and ‘fatigue’), Personality traits (‘conscientiousness’ and ‘openness’) and Perceived Stress had an effect on preference for high calorie, fatty foods/low calorie, low fat foods. Method: Sixty participants aged between 18-49 were tested for scores on Mood, Personality and Perceived Stress scales which were then correlated with scores that participants gave when rating 24 food images of; 12 high calorie, fatty foods and 12 low calorie, low fat food images. Results: High scores for Sadness were related to higher rating scores for the high calorie, fatty food images (p = .002). Conclusions: Sadness is linked to a preference for high calorie, fatty foods. The negative affect of this mood (sadness) leads to a craving for the high calorie, fatty foods, which results in a higher rate of consumption of these types of food.