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DOI 10.1371/journal.pone.0196856

Медицинская библиотека · PloS one · 2018

Perception of aesthetics and personality traits in orthognathic surgery patients: A comparison of still and moving images.

Sinko Klaus, Tran Ulrich S, Wutzl Arno, Seemann Rudolf, Millesi Gabriele, Jagsch Reinhold

СтатьяПоддержка исследования: вне правительства СШАПеревод пока не подготовлен

Аннотация

It is common in practicing orthognathic surgery to evaluate faces with retruded or protruded chins (dysgnathic faces) using photographs. Because motion may alter how the face is perceived, we investigated the perception of faces presented via photographs and videos. Two hundred naïve raters (lay persons, without maxillo facial surgery background) evaluated 12 subjects with varying chin anatomy [so-called skeletal Class I (normal chin), Class II (retruded chin), and Class III (protruded chin)]. Starting from eight traits, with Factor analysis we found a two-Factor solution, i.e. an "aesthetics associated traits cluster" and a Factor "personality traits cluster" which appeared to be uncorrelated. Internal consistency of the Factors found for photographs and videos was excellent. Generally, female raters delivered better ratings than males, but the effect sizes were small. We analyzed differences and the respective effect magnitude between photograph and video perception. For each skeletal class the aesthetics associated dimensions were rated similarly between photographs and video clips. In contrast, specific personality traits were rated differently. Differences in the class-specific personality traits seen on photographs were "smoothed" in the assessment of videos, which implies that photos enhance stereotypes commonly attributed to a retruded or protruded chin.

Для цитирования: Sinko Klaus, Tran Ulrich S, Wutzl Arno, Seemann Rudolf, Millesi Gabriele, Jagsch Reinhold. Perception of aesthetics and personality traits in orthognathic surgery patients: A comparison of still and moving images.. PloS one. 2018. DOI: 10.1371/journal.pone.0196856.

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