Couples’ Prediction Accuracy for Food Preferences

Short Description: The goal of this study was to identify and empirically test variables that indicate how well partners in relationships know each other’s food preferences.

Methodological Details: There were six categories of food items (fatty & potentially liked, fatty & potentially disliked, sweet & potentially liked, sweet & potentially disliked, healthy & potentially liked, healthy & potentially disliked). For each couple, one food from each of the six categories was randomly selected and the selected foods were presented in random order. Half of the couples, again randomly assigned, first rated their own and then their partner’s preferences on all items. The other half of the couples first rated their own preferences and then their partner’s preferences. All participants rated how much they liked each food on a fully anchored seven-point hedonic preference scale ranging from “don’t like it at all” (1) to “like it very much” (7). Participants used the same scale to predict their partners’ preferences.







Benjamin Scheibehenne, University of Geneva [E-Mail]




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