Faculty of Science Research Talk : The Effects of Ethnicity and Attentional Bias on Food Processing

Name : Adila Mohd Alias – School of Psychology

Chairperson : Dr Chuma Owuamalam

Title : The Effects of Ethnicity and Attentional Bias on Food Processing

Abstract : 

This study aims to investigate the dynamics of environmental influences and the impact of priming on food selection and cravings. The role of environmental influence expressed refers to the level of exposure to one’s own cultural surroundings rather than the notion that the genetic predisposition of an individual could determine food selection. Great emphasis is placed on attentional bias due to the direct and linear pattern that links attentional bias and food craving. Methodology in assessing attentional bias within a multicultural environment includes manual response latency measurements such as reaction times and correct responses as an index of performance on modifications of the Classic Stroop task and other visual probe paradigms. Results show a preference for salty food amongst both groups and a greater disposition for Chinese participants to prefer salty food compared to Malay participants.