Связь выбора продуктов питания с выраженностью импульсивности, самоконтроля, отношения к здоровью и вкусу

Психологический журнал. 2025. Т. 46. № 4. С. 25–35.

Kulikova S., Пустовик В. А.

The fundamental problem faced by any person when making decisions related to food choices is finding a compromise between a product’s health benefits and its taste. Solving this problem depends on numerous factors; however, studies most often highlight the influence of four key variables: impulsivity, self-control
level, health attitudes, and taste preferences. Based on these factors, a study was conducted to investigate the
associations between impulsivity, self-control level, health attitudes, and taste preferences with food choices
in multiple-choice tasks. The study involved 340 participants aged 18 to 60 years (M = 25.1; SD = 8.7), 72.1% of
whom were women. The research methods included food multiple-choice questions, open-ended questions to
assess temporal discounting, the Brief Self-Control Scale, the Health and Taste Attitude Scales. The results
demonstrated a relationship between the health and taste attitude factors and food choice. Confirmatory factor analysis confirmed the independent roles of the health and taste attitudes as key predictors, only weakly reducible to a single latent factor. The findings underscore the need to account for situational and cognitive aspects in future studies of eating behavior. Measures of impulsivity and self-control did not show a significant
effect on food choice and remain statistically distinct constructs in the most adequate model.

Keywords: пищевое поведение, временное дисконтирование, temporal discounting, импульсивность, impulsivity, eating behaviour

Publication based on the results of: Strategic behavior of companies and individuals under conditions of technological transformation in Russia (2025)