Age-relevance of person characteristics: Persons' beliefs about developmental change across the lifespan

The authors investigated normative beliefs about personality development. Young, middle-aged, and older adults indicated the age-relevance of 835 French adjectives by specifying person characteristics as typical for any age decade from 0 to 99 years. With this paradigm, the authors determined age-relevance (How typical is a characteristic for a given age decade?). Most characteristics were ascribed to young adulthood. The pattern differed across the lifespan, however, for positive and negative person characteristics as well as for physical, cognitive, and personal/expressive characteristics. Whereas the total number of ascribed positive characteristics peaked in young adulthood and declined thereafter, the number of ascribed negative person characteristics peaked during adolescence, remained fairly low during middle adulthood, and increased slightly in old age (70+ years). As a consequence, the most positive profile was ascribed to young olds (60 to 69 years), whereas the most negative personality profiles were ascribed to the oldest age groups (70+ years) and to adolescence (10 to 19 years). The negative profiles are primarily due to more negative physical characteristics ascribed to older adults and more negative cognitive characteristics ascribed to adolescence. (PsycINFO Database Record (c) 2013 APA, all rights reserved). (journal abstract

Valence, arousal, and imagery ratings for 835 French attributes by young, middle-aged, and older adults: The French Emotional Evaluation List (FEEL)

Introduction and objective Attributes are used by young, middle-aged, and older adults to describe persons in everyday life. The current study asks whether attributes are perceived similarly by different age groups: for example, some attributes could be perceived as more positive or more negative in old age than in young adulthood. Method To address this question, we investigated age-related differences in emotional evaluations of French adjectives. Young, middle-aged, and older adults judged 835 French adjectives on valence, arousal, and imagery. Results Age groups agreed highly on the relative rank order but showed mean differences for a substantial number of attributes, especially for arousal and imagery ratings. Associations between dimensions differed as well between age groups: valence and arousal were negatively correlated and this correlation was stronger in older than in younger age groups. Conclusion The present study provided new evidence that the perception of emotionally toned material is affected by age. Several explanations to these age-related differences are discussed

Affective Pictures and the Open Library of Affective Foods (OLAF): Tools to Investigate Emotions toward Food in Adults

The authors wish to thank Jaime Vila for comments on earlier versions of the manuscript and Oscar Cervilla, Irene Forte, Alba Garrido, Laura Krutman, Lisa Mazzoni, and Teresa Mena for help with data collection and reduction.Recently, several sets of standardized food pictures have been created, supplying both food images and their subjective evaluations. However, to date only the OLAF (Open Library of Affective Foods), a set of food images and ratings we developed in adolescents, has the specific purpose of studying emotions toward food. Moreover, some researchers have argued that food evaluations are not valid across individuals and groups, unless feelings toward food cues are compared with feelings toward intense experiences unrelated to food, that serve as benchmarks. Therefore the OLAF presented here, comprising a set of original food images and a group of standardized highly emotional pictures, is intended to provide valid between-group judgments in adults. Emotional images (erotica, mutilations, and neutrals from the International Affective Picture System/IAPS) additionally ensure that the affective ratings are consistent with emotion research. The OLAF depicts high-calorie sweet and savory foods and low-calorie fruits and vegetables, portraying foods within natural scenes matching the IAPS features. An adult sample evaluated both food and affective pictures in terms of pleasure, arousal, dominance, and food craving, following standardized affective rating procedures. The affective ratings for the emotional pictures corroborated previous findings, thus confirming the reliability of evaluations for the food images. Among the OLAF images, high-calorie sweet and savory foods elicited the greatest pleasure, although they elicited, as expected, less arousal than erotica. The observed patterns were consistent with research on emotions and confirmed the reliability of OLAF evaluations. The OLAF and affective pictures constitute a sound methodology to investigate emotions toward food within a wider motivational framework. The OLAF is freely accessible at digibug.ugr.es.Yeshttp://www.plosone.org/static/editorial#pee