Adaptation of the normative rating procedure for the International Affective Picture System to a remote format.

BACKGROUND: The Self-Assessment Manikin (SAM), a pictorial scale for the measurement of pleasure and arousal dimensions of emotions, is one of the most applied tools in the emotion research field. OBJECTIVE: We present a detailed description of a remote method to collect affective ratings in response to pictures by using the SAM scale. METHODS: To empirically validate our remote method, we conducted a study using a digitized version of the SAM scale and delivered online didactic instructions that followed the normative rating procedure for the International Affective Picture System (IAPS) to the participants. We presented 70 pictures from the IAPS and an additional set of 22 food pictures to the participants. RESULTS: We found strong correlations between the ratings of IAPS pictures obtained in our sample and those reported by North American and Brazilian participants in previous in-person studies that applied the same pictures and methodology. We were also able to obtain an additional standardized set of food pictures. CONCLUSION: The protocols described here may be useful for researchers interested in collecting remotely valid and reliable affecting ratings.

Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed Foods.

Background: Ultra-processed foods (UPF) are becoming extensively available in the food environments. UPF are industrial formulations that are designed to maximize palatability and consumption through a combination of calorie-dense ingredients and chemical additives. UPFs are also aggressively marketed, which may make them more attractive than unprocessed/minimally processed foods (UMPF). Since consumers' purchase decisions are guided by food-evoked emotions, we aimed to provide evidence that UPF visual cues trigger higher emotional responses and approach motivation than UMPF visual cues, with potential impacts on individuals' intention to consume the UPF over the UMPF. Methods: Participants (n = 174; 144 women; mean age = 20.7 years; standard deviation = 4.35) performed two tasks. In the first task, 16 pictures of foods (8 UPF and 8 UMPF), and 74 pictures from other affective categories, were presented. After viewing each picture, the participants rated it along two basic dimensions of emotion through the Self-Assessment Manikin scale: pleasantness and arousal. In the second task, the participants viewed the same food pictures, and they rated their intention to consume the foods depicted in the pictures. Each picture was plotted in terms of its mean pleasantness and arousal ratings in a Cartesian plane, which resulted in an affective space. Results: Pictures of UPF and UMPF were positioned in the upper arm of the boomerang-shaped affective space that represents approach motivation. Pictures containing UPF triggered higher approach motivation and intention to consume than pictures containing UMPF. We also found a stronger association between emotional responses and intention to consume UPF relative to UMPF. Conclusion: These results shed new light on the role of ultra-processed foods evoked emotions that contribute to less healthy and sustainable food environments.