AUTHOR=Medawar Evelyn , Thieleking Ronja , Witte A. Veronica 

TITLE=Dietary Fiber and WHO Food Categories Extension for the Food-Pics_Extended Database

JOURNAL=Frontiers in Psychology

VOLUME=13

YEAR=2022

URL=https://www.frontiersin.org/journals/psychology/articles/10.3389/fpsyg.2022.818471

DOI=10.3389/fpsyg.2022.818471

ISSN=1664-1078

ABSTRACT=<p>Well characterized databases used for experimental purposes with extensive meta-data are essential for conducting meaningful and comparable studies. The Food-pics_extended database (<xref ref-type="bibr" rid="B2">Blechert et al., 2019</xref>) is one example for a widely used food stimulus database (original publication <xref ref-type="bibr" rid="B1">Blechert et al., 2014</xref>: 285 citations, and 2019: 32 citations). Indeed, meta-data on low level and high level image characteristics is broad, yet fiber ratings are not included, limiting its use in diet-related studies. Therefore, we developed fiber ratings per item (<italic>n</italic> = 562 stimuli), based on mean values of four non-expert raters. Ratings show good reliability (ICC = 0.77) and meaningful ranges per food type (mean fiber per 100 g by food type min<sub>beverages</sub> = 0.04 ± 0.04 g and max<sub><italic>Ready–to–eat</italic></sub><sub>savories</sub> = 4.49 ± 1.58). The newly provided fiber ratings enrich the already valuable database and extend it by an important nutrient value for human and planetary health.</p>