Why many people who self-report high levels of fear on the Snake Anxiety Questionnaire (SNAQ; Klorman, Weerts, Hastings, Melamed, & Lang, 1974) do not show subsequent behavioral fear was investigated. Fear and disgust among 70 female under-graduates were assessed by self-report, behavioral ratings, and behavioral approach measures. The results suggest that the observed discordance occurs because the SNAQ is strongly confounded by the emotion of disgust.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1080/00223989709603523 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Moving towards novel and sustainable foods: Investigating consumers' intention to consume algae-based foods in a developing country.
Appetite
December 2024
Ferdowsi University of Mashhad, Mashhad, Iran. Electronic address:
The world's growing population is putting immense pressure on natural resources and food security. Algae, as a sustainable and nutrient-rich alternative protein source, have gained attention due to their lower environmental impacts and potential health benefits. However, consumer acceptance remains a key challenge, especially in developing countries where awareness is limited.
View Article and Find Full Text PDFParieto-Frontal networks mediate contextual influences in the appraisal of pain and disgust facial expressions.
J Neurosci
November 2024
Theory of Pain Laboratory, Department of Psychology, Faculty of Psychology and Educational Sciences (FPSE), University of Geneva, Geneva, Switzerland.
We appraise other people's emotions by combining multiple sources of information, including somatic facial/body reactions and the surrounding context. A wealthy literature revealed how people take into account contextual information in the interpretation of facial expressions, but the mechanisms mediating such influence still need to be duly investigated. Across two experiments, we mapped the neural representations of distinct (but comparably unpleasant) negative states, pain and disgust, as conveyed by naturalistic facial expressions or contextual sentences.
View Article and Find Full Text PDFEdible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries.
Foods
October 2024
Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Medipol University, Beykoz, 34815 İstanbul, Turkey.
Although edible insects (EIs) are encouraged as a sustainable source of protein, their consumption is not as generalised as other types of food that are internationally accepted. While in some regions of the world, EIs are part of the gastronomic and cultural traditions, in other regions, people are not so receptive to this type of food, and some people even express some disgust towards it. Hence, this research focused on the habits of the participants regarding the consumption of insects as well as their perceptions about EIs being or not a part of the local culture or gastronomic patrimony.
View Article and Find Full Text PDFHow Do Greeks Feel about Eating Insects? A Study of Consumer Perceptions and Preferences.
Foods
October 2024
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Edible insects are considered among the most promising sustainable sources of protein to address the predicted deficiency of conventional food protein. Due to their nutritional and environmental benefits, there is an increasing interest in the ways insects could become part of the Western diet. Little is known about Greek consumers' attitudes toward the habit of consuming insects as food.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!