This psychology report investigates how mood and attitude can influence food preferences. The study aims to test the hypothesis that positive moods correlate with preferences for healthier foods compared to negative moods. The method involved inducing different moods in participants and having them rate their liking of various foods. The results showed that participants in a positive mood tended to prefer healthier foods over less healthy options, supporting the hypothesis. This adds to past research showing links between mood, attitude and food choice.