This codebook file was generated on 2016-08-23 by Sophia Kim ------------------- GENERAL INFORMATION ------------------- 1. Title of Dataset: Data from Liking of food textures and relationship with oral physiological parameters, Part 2 2. Author Information Principal Investigator Contact Information Name:Sophia C Kim Institution: (graduate student) University of Minnesota Address: Email: kimx1564@umn.edu 3. Date of data collection: 2016-01-01 to 2016-06-01 4. Geographic location of data collection (where was data collected?): St. Paul, Minnesota, USA 5. Information about funding sources that supported the collection of the data: University of Minnesota Sensory Center -------------------------- SHARING/ACCESS INFORMATION -------------------------- 1. Licenses/restrictions placed on the data: 2. Links to publications that cite or use the data: 3. Links to other publicly accessible locations of the data: 4. Links/relationships to ancillary data sets: See also part 1 data at http://hdl.handle.net/11299/181837 5. Was data derived from another source? If yes, list source(s): 6. Recommended citation for the data: Kim, Sophia C. (2016). Data from Liking of Food Textures and Relationship with Oral Physiological Parameters, Part 2. Retrieved from the Data Repository for the University of Minnesota, http://doi.org/10.13020/D6WW26. --------------------- DATA & FILE OVERVIEW --------------------- 1. File List A. Filename: Thesis raw data Part 2.csv Short description: Survey liking ratings, mouth behavior group, oral physiological measurements, age, gender 2. Relationship between files: n/a 3. Additional related data collected that was not included in the current data package: See also part 1 data at http://hdl.handle.net/11299/181837 4. Are there multiple versions of the dataset? no -------------------------- METHODOLOGICAL INFORMATION -------------------------- 1. Description of methods used for collection/generation of data: We recruited 100 participants for this part of the project through our listserv; 34 individuals had participated in Part 1. This file contains raw data from Part 2 of this thesis, in which participants evaluated their liking of 106 texture attributes through an online survey and then classified themselves into one of the mouth behavior groups. The saliva flow rate, biting force, variance of hue, and particle size difference threshold of each participant were also measured on-site. Age and gender information is also included. The data can be used for various analyses in order to examine the relationships among the different types of variables. 2. Methods for processing the data: 3. Instrument- or software-specific information needed to interpret the data: 4. Standards and calibration information, if appropriate: 5. Environmental/experimental conditions: 6. Describe any quality-assurance procedures performed on the data: 7. People involved with sample collection, processing, analysis and/or submission: ----------------------------------------- DATA-SPECIFIC INFORMATION FOR: [FILENAME] ----------------------------------------- 1. Number of variables: A-DJ 2. Number of cases/rows: 101 3. Missing data codes: Code/symbol: BLANK Definition: Ratings of "I am unfamiliar with this attribute", which were removed from analysis 4. Variable List Col A. Name: Panelist Description: Participant study identification number Col B Name: Age Description: Participant age (years) Col C Name: Gender Description: Participant gender (male/female) Col D Name: Mouth_Behavior Description: Self-classification into one of the mouth behavior groups (Chewer, Cruncher, Smoosher, Sucker) Col E Name: Saliva_Flow_Rate Description: Participants drooled into a cup for 2 minutes, then The weight of the saliva (minus the weight of the cup) was measured in grams (rounded to three decimal places) and converted to milliliters per minute (round to one decimal place). Value: milliliters/minute Col F Name: Biting_Force Description: An occlusal force meter was used to record maximum biting force in Newtons (no decimals). Participants were instructed to bite down as hard as they could, using the first or second molar on their preferred chewing side. Value: Newtons Col G Name: Particle_Size_Threshold Description: Participants judged pairs of cornmeal mixtures using an adaptive staircase method. Particle size difference threshold was recorded as the average of the 4 reversal points in % 500 micron fraction (round to no decimals). Value: % 500 micron fraction Col H Name: SD_Hue Description: Participants chewed a 2-color piece of gum 5 times. ViewGum software was used to calculate the variance of hue (round to two decimal places), an inverse measure of chewing efficiency. Value: None Col I-DJ Name: Attribute (e.g., ADHESIVE, AERATED, AIRY, etc…) Description: Centered and standardized liking ratings (round to no decimals) Scale: Converted from a 9-point hedonic scale (1 = Dislike Extremely, 9 = Like Extremely) < 0 = Dislike 0 = Neither like nor dislike > 0 = Like Value: None