{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T10:04:01Z","timestamp":1790762641084,"version":"4.1.0"},"reference-count":38,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T00:00:00Z","timestamp":1786579200000},"content-version":"vor","delay-in-days":12,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32471128"],"award-info":[{"award-number":["32471128"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["iaap-journals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Applied Psych Health &amp;amp; Well"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Negative attitudes toward healthy foods and positive attitudes toward unhealthy foods significantly undermine healthier choices, and evaluative conditioning (EC) has the potential to reverse such attitudes. EC is a learning procedure in which a neutral stimulus acquires emotional value through repeated pairings with an affectively charged stimulus. This research combined multi\u2010channel physiological measurement instrument and virtual reality in two studies, incorporating actual food tasting into the intervention procedure, to explore whether multisensory EC is a more effective attitude change strategy than unisensory EC to nudge healthy eating. Study 1 (\n                    <jats:italic>N<\/jats:italic>\n                    \u2009=\u200948) compared the effectiveness of single\u2010sensory EC (visual or auditory) versus multisensory EC (using both visual and auditory stimuli) and found that multisensory EC produced a stronger health\u2010nudging effect. Physiological data, including heart rate and skin conductance responses, further supported this finding. To further enhance the efficacy of multisensory EC paradigms, Study 2 (\n                    <jats:italic>N<\/jats:italic>\n                    \u2009=\u200996) also explored the influence of media (2D vs. VR) and food type (healthy vs. unhealthy) on intervention outcomes. Results revealed an asymmetric effect: VR amplified the effects of multisensory EC on attitude\u2010related and consumption\u2010related outcomes for healthy foods, but not for unhealthy foods. Taken together, this research demonstrates the advantages of multisensory EC in nudging healthy eating and provides a low\u2010cost, easy\u2010to\u2010operate strategy with the potential to shift people's negative attitudes toward healthy foods.\n                  <\/jats:p>","DOI":"10.1111\/aphw.70205","type":"journal-article","created":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T12:36:56Z","timestamp":1786624616000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Taste, sight, and sound: Multisensory evaluative conditioning shifts attitudes and food choices toward healthy foods"],"prefix":"10.1111","volume":"18","author":[{"given":"Yilin","family":"Yang","sequence":"first","affiliation":[{"name":"Department of Psychology Soochow University  Suzhou China"},{"name":"Center for Language and Cognition Groningen (CLCG) University of Groningen  Groningen the 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