Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking

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Título

Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking

Tema

ALIMENTOS
ALIMENTOS SALUDABLES
REGISTRO VISUAL
BIBLIOGRAFIA NACIONAL QUIMICA
2020

Abstract

The present study investigated the effects of thinking style, health-related consumption purpose and their interaction on food choice, using yogurt packages (plain and strawberry). For each yogurt, four 2-level label variables were used in a discrete choice experiment: image (simple vs. complex), taste description (present vs. absent), probiotics claim (detailed vs. shallow) and nutritional information (healthful vs. regular). The choice experiment was completed by 148 female study participants while their eye movements were recorded using a remote eye-tracker. The expanded Cognitive Reflection Test (CRT) was used to evaluate their thinking style. The participants’ self-reports on the purpose of their yogurt consumption were used to evaluate whether or not the purpose of product consumption was associated with health, per participant. Results from the choice task showed that both CRT and health-related consumption purpose influenced the effect of image and nutritional information variables. For the participants’ visual attention, the CRT significantly influenced all four label variables, while health-related consumption purpose only significantly influenced the image variable. Visual attention towards image decreased when the purpose of product consumption was associated with health. In addition, the attention towards and the importance attached to nutritional information increased with increasing CRT scores, but these effects were diminished when the participants’ purpose of product consumption was related to health. These results show that the influence of thinking style on food choice may be moderated by the consumers’ health-related consumption purpose.

Autor

Kim, Min A
Yoo, Hye Jong
Ares, Gastón
Lee, Hye Seong

Fuente

Food Quality and Preference v. 86, 2020. -- p. 1-9.-- e 104025

Editor

Elsevier

Fecha

2020

Derechos

Información sobre Derechos de Autor (Por favor lea este aviso antes de abrir los documentos u objetos) La legislación uruguaya protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006) ADVERTENCIA - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.

Formato

Pdf

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Inglés

Tipo

Artículo

Identificador

https://doi.org/10.1016/j.foodqual.2020.104025

Document Item Type Metadata

Original Format

Pdf
Fecha de agregación
September 13, 2020
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
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Citación
Kim, Min A, “Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed October 24, 2020, http://riquim.fq.edu.uy/items/show/6126.
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