Healthy food choice: how environment and cognition determine what we eat [Elektronische Ressource] / von Jutta Mata

HEALTHY FOOD CHOICE: HOW ENVIRONMENT AND COGNITION DETERMINE WHAT WE EAT D i s s e r t a t i o n zur Erlangung des akademischen Grades Dr. rer. nat. im Fach Psychologie eingereicht an der Mathematisch-Naturwissenschaftlichen Fakultät II der Humboldt-Universität zu Berlin von Dipl.-Psych. Jutta Mata, geboren am 30. August 1978 in Berlin Präsident der Humboldt-Universität zu Berlin Prof. Dr. Christoph Markschies Dekan der Mathematisch-Naturwissenschaftlichen Fakultät II Prof. Dr. Wolfgang Coy 1. Gutachten: Prof. Dr. Gerd Gigerenzer, Humboldt Universität & MPI Bildungsforschung 2. Gutachten: Prof. Dr. Elke van der Meer, Humboldt Universität 3. Gutachten: Prof. Dr. Peter Todd, Indiana University Bloomington Tag der Verteidigung: 21. Januar 2008 Acknowledgments First and foremost I want to thank my advisors, Peter Todd, and Sonia Lippke for their precious help, challenging questions and advice throughout the three years of this dissertation. Peter was an excellent, trusted, and very supportive mentor; his fascination for science and strange foods is contagious and made this dissertation an exciting endeavour. Sonia always made me think about the health psychology perspective on my research. She was an outstanding, extremely reliable and helpful advisor who at all times anticipated possible obstacles and offered solutions as well as chocolate.