Food images used in the studies were described by their authors as “high-calorie” foods in 36 of the 60 studies (26, 28, 29, 35, 38, 40, 41, 43–50, 54–61, 64–66, 68, 69, 71, 76, 78–81, 83–88, 90–92) and included foods such as chocolate, chips, and hamburgers. Foods described as “low-calorie” foods were used in 32 studies (28, 35, 38, 40, 42, 44, 46–48, 50, 54–61, 64–66, 68, 69, 71, 78–81, 83–88, 90–92) and included foods such as fruit and vegetables. The actual calorific values for foods were only reported in seven of the studies (35, 47, 57–59, 78, 88). No studies reported the use of a dietitian or nutritionist in the selection or classification of foods. Fifteen studies used foods based on the appeal and salience of the food (e.g., “hedonic,” “palatable,” and “appetizing”) (27, 33, 34, 41, 43, 52, 62, 63, 70, 73, 75, 77–79, 81, 82). Food images were selected using pilot ratings of palatability, perceived calorific value, and recognizability of presented images in only 19 studies (27, 36, 37, 40, 43, 44, 52, 53, 61, 68, 70, 71, 74, 77, 79–82, 86). Control images were used in the majority (n = 48) of the included studies and varied greatly, including images of cars, office equipment, landscapes, and blurred images.