The impact of trait emotional intelligence on the relationship between food choice and risk perception

Guided by findings in decision making, risk perception, physical and neuropsychological health outcomes due to food consumption and emotional intelligence, this thesis investigates the way food choice relates to risk perception moderated by trait emotional intelligence. The data were collected online and participants were asked to fill out the Trait Emotional Intelligence Questionnaire-Short Form and to conduct a task on health, taste and choice of food items that are either low or high in fat according to guidelines of the WHO. Risk perception was measured with two different conditions in which participants were exposed to risk statements related to health that were randomized among the participants. Results suggest that there are differences to what degree food choice is correlated with the high and low risk perception in regard to high and low trait emotional intelligence. Bridging this gap may have the potential to improve the health care sector with the aim of creating more fruitful environments for healthier food choices.