Use of Rank Correlation Methods to Determine Food Preferences

SUMMARYCertain statistical techniques, useful in collecting and interpreting ordinal data, are described and their applicability in plant breeding explained. It is suggested that these statistical techniques may be particularly valuable to plant breeders in determining taste Preferences. A series of experiments are described, investigating the taste Preferences of the Itero of Uganda, who show a strong preference for a mixture of cassava, sorghum and Eleusine millet for food. They do not apparently prefer white sorghum grains for food, nor coloured grains for beer, although such Preferences have been recorded elsewhere. They dislike maize and Pennisetum millet. It is suggested that an experimental approach to quality in the breeding of tropical food crops is both desirable and possible, using rank correlation techniques.

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Dispositional Properties of Metaphor

Journal of Individual Differences ◽

10.1027/1614-0001/a000234 ◽

2017 ◽

Vol 38 (3) ◽

pp. 175-188 ◽

Cited By ~ 4

Author(s):

Adam K. Fetterman ◽

Brian P. Meier ◽

Michael D. Robinson

Keyword(s):

Positive Affect ◽

Food Preferences ◽

Self Control ◽

Taste Preferences ◽

Conceptual Metaphor Theory ◽

Prosocial Motivation ◽

Sweet Food ◽

Metaphor Theory ◽

Sweet Foods ◽

Dispositional Properties

Abstract. Metaphors often characterize prosocial actions and people as sweet. Three studies sought to explore whether conceptual metaphors of this type can provide insights into the prosocial trait of agreeableness and into daily life prosociality. Study 1 (n = 698) examined relationships between agreeableness and food taste preferences. Studies 2 (n = 66) and 3 (n = 132) utilized daily diary protocols. In Study 1, more agreeable people liked sweet foods to a greater extent. In Study 2, greater sweet food preferences predicted a stronger positive relationship between daily prosocial behaviors and positive affect, a pattern consistent with prosocial motivation. Finally, Study 3 found that daily prosocial feelings and behaviors varied positively with sweet food consumption in a manner that could not be ascribed to positive affect or self-control. Altogether, the findings encourage further efforts to extend conceptual metaphor theory to the domain of personality processes, in part by building on balance-related ideas.

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Constructing Confidence Intervals for Spearman’s Rank Correlation with Ordinal Data: A Simulation Study Comparing Analytic and Bootstrap Methods

Journal of Modern Applied Statistical Methods ◽

10.22237/jmasm/1225512360 ◽

2008 ◽

Vol 7 (2) ◽

pp. 416-434 ◽

Cited By ~ 25

Author(s):

John Ruscio

Keyword(s):

Confidence Intervals ◽

Simulation Study ◽

Ordinal Data ◽

Rank Correlation ◽

Bootstrap Methods ◽

Spearman’S Rank Correlation

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Correlation Techniques Applied to Gas Chromatography: A Re-Appraisal

Measurement and Control ◽

10.1177/002029407200500901 ◽

1972 ◽

Vol 5 (9) ◽

pp. 351-353 ◽

Cited By ~ 6

Author(s):

G C Moss ◽

K R Godfrey

Keyword(s):

Gas Chromatography ◽

Environmental Pollution ◽

Trace Analysis ◽

Cross Correlation ◽

Single Sample ◽

Injection Method ◽

On Line ◽

Series Of Experiments ◽

Correlation Techniques ◽

Line Cross

The case for applying correlation techniques to gas chromatography has been re-examined following the introduction of on-line cross-correlators, and it is concluded that there is still little scope for these techniques in a normal chromatograph situation. A series of experiments designed to demonstrate the feasibility of applying cross-correlation to trace analysis by gas chromatography is reported and, from these experiments, it is concluded that correlation offers considerable advantages over the conventional single-sample injection method when minute quantities of a component in a sample gas are being sought. With the continuing interest in environmental pollution, there appears to be much scope for correlation techniques in this area.

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Plenary Lecture

Proceedings of The Nutrition Society ◽

10.1017/s0029665100000264 ◽

2000 ◽

Vol 59 (2) ◽

pp. 239-244 ◽

Cited By ~ 66

Author(s):

Adam Drewnowski

Keyword(s):

Energy Density ◽

Eating Habits ◽

Adult Life ◽

Food Preferences ◽

Population Level ◽

Sweet Taste ◽

Sensory Function ◽

Taste Preferences ◽

Adult Women ◽

Age Related

Taste preferences, food choices and eating habits all change with age. The transition from childhood to adolescence and adult life is associated with reduced sweet taste preferences, lower sugars consumption and reduced energy density of the diet. Ageing is associated with elevated acceptance of bitter tastes, elevated preferences for vegetables and salad greens, and increased consumption of whole grains, vegetables and fruit. The age-associated drop in energy intakes is achieved through a reduction in the weight and volume of food consumed, as well as a reduction in the overall energy density of the diet. Energy density drops from a peak of 5 kJ (1.2 kcal)/g in adolescence and early adult life to a low of 3.1 kJ (0.75 kcal)/g for adult women aged 45–54 years. Older adults, particularly women, consume less fat and saturated fat and more fibre and vitamin C, suggesting a shift in consumption from snacks, sweets and desserts towards grains, vegetables and fruit. These changes in food preferences and eating habits are associated, on a population level, with a decline in preferences for sweet taste and with increased acceptance of bitter tastes. At present there are no data to show a causal relationship between age-related changes in sensory function and the selection of a more bulky energy-dilute diet. However, it is a plausible hypothesis that sensory factors mediate adjustments in energy density of foods at different life stages.

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Correlation between Covid-19 and weather/climate indicators: A Response

JINAV: Journal of Information and Visualization ◽

10.35877/454ri.jinav158 ◽

2020 ◽

Vol 1 (1) ◽

pp. 34-35

Author(s):

Ansari Saleh Ahmar

Keyword(s):

New York ◽

Ordinal Data ◽

Rank Correlation ◽

Analytical Tool ◽

Spearman Rank Correlation ◽

Spearman Rank ◽

Normality Test ◽

Climate Indicators ◽

Total Environment ◽

Selection Of

This is a response to article by Dr. Ramadhan Tosepu and his colleagues entitled: “Correlation between the weather and the Covid-19 pandemic in Jakarta, Indonesia” in Science of The Total Environment, Vol. 725; and Dr. Muhammad Farhan Bashir and his colleagues entitled: “Correlation between the climate indicators and the Covid-19 pandemics in New York, USA.” in Science of The Total Environment, Vol. 728. We agree with the results of their research, but there are things that need to be clarified in relation to the selection of the Spearman-rank correlation as an analytical tool, because the selection of this analysis is without the normality test of the data. Spearman-rank correlation is useful for non-normally distributed continuous data; can be used for ordinal data; and is relatively robust for outliers.

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According, against, and above dietary norms: a key to understanding the relationship between personality style and taste preferences

PeerJ ◽

10.7717/peerj.8198 ◽

2019 ◽

Vol 7 ◽

pp. e8198

Author(s):

Ligiana Mihaela Petre ◽

Bianca Nicoleta Vatasescu

Keyword(s):

Personality Traits ◽

Eating Behaviors ◽

Food Preferences ◽

Taste Preference ◽

Taste Preferences ◽

Antisocial Personality ◽

Personality Style ◽

Fatty Food ◽

The Relationship ◽

Sensory Liking

Background Understanding individual food preferences is critical for creating tailored strategies that promote healthy individual eating behaviors. Individual sensory liking appears to be an essential determinant of dietary intake. Taste preferences influence satisfaction and satiety, and may consequently influence weight status and psychological adjustment. The purpose of this study was to identify the association between taste preferences (sweet, salty, sweet & fatty, salty & fatty) and personality features. Methods The Millon Clinical Multiaxial Inventory-III (MCMI-III) was used for the assessment of personality traits and PrefQuest (PQ) was used for measuring recalled food preferences. A total of 137 participants were included in the study. The relationship between compulsive and antisocial features and taste preferences was assessed by hierarchical multiple linear regression, while controlling for age, gender, BMI, marital status, and educational level. Results The antisocial personality traits were a negative explanatory variable for sweet & fatty taste preference, R2 = .15, t(132) = − 2.40, p = .018, 95% [−.57, −.06] and salty & fatty taste preference, R2 = .16, t(133) = − 2.38, p = .019, 95% [−.07, −.01], while controlling for anthropological factors. In addition, men showed a higher preference than women for sweet & fatty food, such as chocolate or desserts, rsp = .19, p = .021, and for the salty & fatty food, rsp = .30, p < .001. BMI was not found to moderate the relationship between personality and taste preference. No significant association was found between compulsive personality traits and food preference, as assessed by sensory liking. Conclusions The findings can bring a much better understanding of the relationship between the compulsive or antisocial personality and taste preferences. In addition, it may help build psychotherapeutic and nutritional strategies that promote healthy eating behaviors, tailored to a particular personality style.

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The role of within-species differentiation in macroevolution of Chesapeake Group bivalves

Paleobiology ◽

10.1017/s0094837300007673 ◽

1983 ◽

Vol 9 (3) ◽

pp. 261-268 ◽

Cited By ~ 7

Author(s):

Patricia H. Kelley

Keyword(s):

Discriminant Function ◽

Discriminant Function Analysis ◽

Species Differences ◽

Function Analysis ◽

Rank Correlation ◽

Species Differentiation ◽

Separate Species ◽

Geographic Populations ◽

Correlation Techniques

Discriminant function analysis is used to examine the role of within-species differentiation in macroevolution of four Miocene bivalve genera. According to the punctuational model, macroevolution is decoupled from microevolution; within-species trends may be unrelated to between-species differences. The reductionist alternative suggests that intraspecific (primarily geographic) differentiation is the basis of macroevolution. If macroevolution depends on within-species differentiation, discriminant function analysis should separate interspecific and intraspecific populations of a genus using the same set of characters.Chesapecten macroevolution apparently involved within-species differentiation. Shell length, height, and posterior auricle length differentiate geographic populations within species as well as interspecific populations. Results for Astarte, Anadara, and Eucrassatella are more consistent with the punctuational model. Characters which readily separate species of a genus are much less successful at differentiating intraspecific populations. Rank correlation techniques indicate that, for all three genera, the order of importance of characters in interspecific discrimination is not significantly related to their order in intraspecific discrimination. Decoupling of macroevolution from microevolution is implied for these taxa.

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An Experimental Approach to the Psychology of Form Creation

Perceptual and Motor Skills ◽

10.2466/pms.1971.33.2.615 ◽

1971 ◽

Vol 33 (2) ◽

pp. 615-630 ◽

Cited By ~ 1

Author(s):

Kristian Holt-Hansen

Keyword(s):

Maximum Degree ◽

Experimental Approach ◽

Similar Shape ◽

Dynamic Forces ◽

Black Surface ◽

Series Of Experiments ◽

Perceptual Psychology

This paper describes a series of experiments concerned with form creation. 48 Ss were individually requested to place 3 unpainted wooden bars on a black surface measuring 50 by 50 cm, so that the figure formed appeared to S to possess the maximum degree of beauty. An analysis of the patterns and statements by Ss suggest three working methods: (1) 24 Ss created their forms under the influence of an experience of dynamic forces, movement, etc., (2) 11 Ss created their forms under the influence of ideals, ideas, and fantasies, and (3) 13 Ss created their forms influenced by a combination of experience of forces, movement, etc., as well as by ideals, ideas and fantasies. The 48 forms were classified as groups of more or less similar shape or structure. The judged beauty of the form appears to depend on the angle of observation. One group experienced their forms as having maximum beauty at all angles, another group at one angle only, while a third group mentioned at several—two or more—angles. Relating qualities of Ss, called creative and other qualities of Ss, especially those of interest to the perceptual psychology was attempted. Use of such knowledge may be of value in teaching.

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