IADR Abstract Archives
Differences in Gaze and Food Preference Between Age Groups
Objectives: In our study, It have been reported the relation between preference and the gaze for the test foods under unconsciousness using the eye tracking system, for foods with higher preference levels and the number of gaze point fixations increased significantly and the total gaze point fixation time significantly increased. In this study, whether age included as a factor was examined.
Methods: Subjects were 50 young healthy groups individuals aged 20 or older and 50 middle-aged healthy groups individuals aged 45 or older. Test foods were steamed rice 150 g, grilled salmon about 45 g and slice cooked squash 60 g. There were arranged on the tray. Foods forms were regular food, chop food and blender food which were arranged different shape. Eye tracking was performed using the eye tracker (Tobii pro/glasses 2, Tobii Technology). After attached to the eye tracker, subjects watched the each dish arranged in front of them freely 10 seconds. After that, they ate test foods freely within 10 minutes. The gazing point was measured for 10 seconds from the time when the food was ordered and just before the eating. After completion of the measurement, we interviewed preference levels in 3 levels (high, medium and low). Subsequently, the number of gaze point fixations and the total gaze point fixation time of the viewpoint 10 seconds just before eating were analyzed. The analysis site was taken as the outline of the tray. For statistical analysis, Wilcoxon signed-rank test was used for analytical factors of gaze point among the preference levels the factor was age. The level of significance was set at 5 %.
Results: There was no significant difference between the two groups for all items.
Conclusions: It was suggested there was no difference between preference and gaze in young healthy groups and middle-aged healthy groups.
Methods: Subjects were 50 young healthy groups individuals aged 20 or older and 50 middle-aged healthy groups individuals aged 45 or older. Test foods were steamed rice 150 g, grilled salmon about 45 g and slice cooked squash 60 g. There were arranged on the tray. Foods forms were regular food, chop food and blender food which were arranged different shape. Eye tracking was performed using the eye tracker (Tobii pro/glasses 2, Tobii Technology). After attached to the eye tracker, subjects watched the each dish arranged in front of them freely 10 seconds. After that, they ate test foods freely within 10 minutes. The gazing point was measured for 10 seconds from the time when the food was ordered and just before the eating. After completion of the measurement, we interviewed preference levels in 3 levels (high, medium and low). Subsequently, the number of gaze point fixations and the total gaze point fixation time of the viewpoint 10 seconds just before eating were analyzed. The analysis site was taken as the outline of the tray. For statistical analysis, Wilcoxon signed-rank test was used for analytical factors of gaze point among the preference levels the factor was age. The level of significance was set at 5 %.
Results: There was no significant difference between the two groups for all items.
Conclusions: It was suggested there was no difference between preference and gaze in young healthy groups and middle-aged healthy groups.