Food Folio by the Columbia Center for Eating Disorders

The Food Folio created by the Columbia Center for Eating Disorders is a stimulus set containing 138 high resolution color photographs of food-items. Each item was photographed situated on the center of a white plate, surrounded by a black background. Foods were prepared and photographed in-house by a professional photographer. Items for the set include a mix of: processed (e.g., pizza); unprocessed (e.g., cucumber sticks); sweet (e.g., brownie); savory (e.g., chicken fingers); single item (e.g., boiled eggs); item combinations (e.g., cereal with milk); snack foods (e.g., yoghurt pretzels); and meals (e.g., rigatoni and sauce). This set of food items was generated with the original purpose of research in eating disorders. The stimulus set is also useful for probing eating behavior and cognition in healthy populations. Of the 138 foods, 76 items are considered low-fat (defined as deriving < 30% of total calories from fat), and 62 are high-fat. Nutrient content (calories and macronutrients) and physical image properties are presented alongside the images. Data collected from a large and normative United States population sample (n=1054) accompany the stimulus set: 1) Ratings of 17 different attributes are presented: protein content; fat content; carbohydrate content; vitamin content; sodium content; sugar content; gluten content; caloric content; healthiness; tastiness; how tasty others think the food is; fillingness; savoriness; pleasantness of texture; disgusting; feelings of happiness or sadness evoked from the food; and familiarity. 2) Choice data include the number of times each food-item was selected in a binary choice task, indexing preference or value.由哥伦比亚大学饮食失调中心（Columbia Center for Eating Disorders）制作的《食品卷宗》（Food Folio）是一套刺激数据集，包含138张高分辨率彩色食品照片。每张食品照片均拍摄于白色餐盘的中央，背景为纯黑色。所有食品均由专业摄影师在中心内部完成制备与拍摄工作。该数据集涵盖的食品类型丰富多样，包含加工类食品（如披萨）、未加工类食品（如黄瓜条）、甜食（如布朗尼）、咸食（如炸鸡条）、单一食材食品（如水煮蛋）、组合餐食（如牛奶配麦片）、零食（如酸奶椒盐脆饼）以及正餐（如通心粉配酱汁）。该套食品数据集最初的研发目的为饮食失调领域的相关研究，同时也可用于探究健康人群的饮食行为与认知机制。在138种食品中，76种被归类为低脂食品（定义为脂肪供能占总热量的比例低于30%），剩余62种为高脂食品。每张食品的营养成分（热量与宏量营养素）以及物理图像属性信息均随图像一同提供。该刺激数据集还附带了来自美国大型标准化人群样本（n=1054）的调研数据，具体包含两部分：1) 17项不同维度的评分数据，涵盖：蛋白质含量、脂肪含量、碳水化合物含量、维生素含量、钠含量、糖含量、麸质含量、热量水平、健康程度、主观美味程度、他人感知的美味程度、饱腹感、咸度、口感愉悦度、厌恶程度、该食品引发的快乐或悲伤情绪，以及熟悉度。2) 选择行为数据：包含每种食品在二元选择任务中被选中的次数，用于表征该食品的偏好程度或主观价值。