Supplementary Figure 1: Ratings of nutrient factor.
From: Elucidating the underlying components of food valuation in the human orbitofrontal cortex
(a) Subjective ratings about the 56 food items. For each item, we plot the participants’ ratings about the six nutrient factors (cyan: fat; magenta: sodium; black: carbohydrate; red: sugar; green: protein; and blue: vitamin). See Table S2 for the item list. The rating data were z-normalized across the food items, within each participant and each nutrient factor. (b) Pair-wise correlations among subjective ratings of the nutrient factors (MEAN across participants; n = 23).
