Types of food aversions: animal, vegetable, and texture.

摘要: Despite a growing body of research investigating the origins and effects food aversions, few instruments have been developed to measure aversions specific types or categories food. Undergraduates (N = 209) responded series aversion questionnaires. The results suggest that people tend be averse 2 foods (vegetables meats fats) texture taste certain (e.g., oysters). Aversions were slightly more prevalent among women than men correlated with lower educational levels. authors provide means advancing future on this problem by reliably identifying 3 aversions. Future researchers should evaluate additional expand focus beyond current concern learned avoidance items.