FOOD STIMULI AND GENDER

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4.2.2 Analysis of Food Groups
The food stimuli were subdivided into four food groups to test H1a and H1b and
observe whether the level of processing had an influence on the low-calorie stimuli. The
low-calorie food images were subdivided into not ready to eat (lcnr) and ready to eat (lcr).
The high-calorie images were subdivided into sweet (hcs) and not sweet (hcns) (see Section
3.1). Furthermore, the four eye-tracking variables (TVD, VC, TFD, and FC) were
investigated for each food group (lenr, ler, hcs and hcns). To execute this examination, a
similar procedure to that described above was conducted. The average value indices were
calculated for each of the four food groups and the four ET variable values TVD, VC, TFD,
and FC . A total of 16 indices resulted for each combination of groups and ET variables.
Boxplots of the high-calorie foods are presented, dividing the food stimuli between
sweet and not sweet and taking gender into account (see Figure 9). A gender-specific bias
can be observed in that the ET variables illustrate the increased attention of men to sweet
and not sweet high-calorie foods.