Here you will find various food norms from three studies to be reported in the forthcoming manuscript:
Werner, J., Dutriaux, L., Papies, E. K., Gelibter, E., Scheepers, C., Barr, D. J., & Barsalou, L. W. (2019). Using the Situated Assessment Method (SAM2) to measure, predict, and understand eating habits. Manuscript in preparation.
Study 1 Production Norms
The following norms contain foods produced by 100 UK participants for 8 eating situations. The “Collapsed” version of the production norms below contains a high-level summary of the foods produced. The “Partial Details” version contains additional detail about the foods, and the “Complete Details” version contains the complete details.
Study 2 Judgment Norms
The following norms contain average judgments for 341 foods from the Study 1 norms on 32 scales related to eating. In a between-groups design, different groups of participants provided the judgments for each scale, with the n for each ensuring that reliability of the mean judgments was ≥ .80. “Scales” shows the specific scales that participants used to evaluate the foods. “Judgment Norms” shows the mean centred judgments for each food on each scale (with the raw means and standard deviations also provided).
Study 3 Judgment Norms
The following norms contain average judgments for 177 foods from Study 2 on 12 of the scales from Study 2. Each of 205 participants evaluated each food on each scale (in a complete repeated measures design). “Judgment Norms” shows the mean centred judgments for each food on each scale (with the raw means and standard deviations also provided).