Asymmetric dominance as a potential source of bias in hedonic testing

Hayes, John E.; DePasquale, David A.; Moser, Sydney

doi:10.1016/j.foodqual.2011.03.006

Cited by 9 publications

(3 citation statements)

References 33 publications

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“…However, the participants rated their liking for 12 samples in the first session, while they rated their liking for only one sample in the choice and no-choice sessions (the sample that they consumed). The sequential monadic procedure used in the first session may have led to hedonic contrast, where "good things making less good things even worse" (Zellner, Allen, Henley, & Parker, 2006;Hayes, DePasquale, & Moser, 2011). This effect was not symmetric: for the pleasant products, the scores in the choice and no-choice sessions (7.5 and 7.8 for the apple purees and desserts, respectively) were slightly lower than or equivalent to the scores in the first session (8.1 for the apple purees and the desserts).…”

Section: Discussionmentioning

confidence: 99%

The structure of a food product assortment modulates the effect of providing choice on food intake

et al. 2016

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Several authors showed that providing choice may increase food liking and food intake. However, the impact of choice may be modulated by assortment's characteristics, such as the number of alternatives or their dissimilarity. The present study compared the impact of choice on food liking and intake under the two following conditions: (1) when choosing a product to consume from among similar products versus dissimilar products; and (2) when choosing a product to consume from among pleasant products versus unpleasant products. Two experiments were carried out using the same design: the "apple puree" experiment (n = 80), where the volunteers choose from among similar products (apple purees varying in texture) and the "dessert" experiment (n = 80), where the volunteers choose from among dissimilar products (fruit dessert, dairy dessert, custard, pudding). During the first session, participants rated their liking for 12 products (apples purees or desserts). Then the participants were divided into a "pleasant" group (n = 40) in which volunteers were assigned three pleasant products, and an "unpleasant" group (n = 40) in which volunteers were assigned three unpleasant products. Finally, all of the volunteers participated in a choice session - volunteers were presented with their three assigned products and asked to choose one of the products, and a no-choice session - volunteers were served with one product that was randomly selected from among their three assigned products. Providing choice led to an increase in food liking in both experiments and an increase in food intake only for the desserts, namely only when the volunteers chose the product to consume from among "not too similar" alternatives. No effect of assortment's pleasantness was observed.

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Section: Discussionmentioning

confidence: 99%

The structure of a food product assortment modulates the effect of providing choice on food intake

et al. 2016

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“…In our second test, when an intermediate firmness level was evaluated alongside the preferred samples from Test 1, the most preferred firmness shifted from G’ = 25,000 Pa [ 17 , 29 ] to a brittle suppository with G’ = 12,500 Pa. Notably, preferences may be influenced by the other options presented within the choice set [ 37 ]. The gels of varying firmness prepared previously [ 17 , 29 ] had varied ratios of κ- and ι-carrageenan; thus, firmness was partially confounded with elongation properties.…”

Section: Discussionmentioning

confidence: 99%

Firmness Perception Influences Women’s Preferences for Vaginal Suppositories

et al. 2014

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Microbicides are being actively researched and developed as woman-initiated means to prevent HIV transmission during unprotected coitus. Along with safety and efficacy, assessing and improving compliance is a major area of research in microbicide development. We have developed carrageenan-based semisoft vaginal suppositories and have previously evaluated how physical properties such as firmness, size and shape influence women’s willingness to try them. Firmness has previously been quantified in terms of small-strain storage modulus, G’, however large-strain properties of the gels may also play a role in the firmness perception. In the current study we prepared two sets of suppositories with the same G’ but different elongation properties at four different G’ values (250, 2500, 12,500, 25,000 Pa): For convenience we refer to these as “brittle” and “elastic”, although these terms were never provided to study participants. In the first of two tests conducted to assess preference, women compared pairs of brittle and elastic suppositories and indicated their preference. We observed an interaction, as women preferred brittle suppositories at lower G’ (250, 2500 Pa) and elastic ones at a higher G’ (25,000 Pa). In the second test, women evaluated samples across different G’, rated the ease-of-insertion and willingness-to-try and ranked the samples in order of preference. Brittle suppositories at G’ of 12,500 Pa were most preferred. In vitro studies were also conducted to measure the softening of the suppositories in contact with vaginal simulant fluid (VSF). Release of antiretroviral drug tenofovir in VSF was quantified for the brittle and elastic suppositories at G’ of 12,500 Pa to determine the effect of suppository type on release. The initial rate of release was 20% slower with elastic suppositories as compared to brittle suppositories. Understanding how different physical properties simultaneously affect women’s preferences and pharmacological efficacy in terms of drug release is required for the optimization of highly acceptable and efficacious microbicides.

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“…Food choice and preference have particularity and temporary dependence compared to items requiring follow-up treatment such as microwave or television [6]. One article suggested that students are not regularly taking fruits and vegetables even if the school lunch has been offered to them.…”

Section: Discussionmentioning

confidence: 99%

A Systematic Review of Applications of Behavioral Economics in the Health Sector

Wu¹

2022

Proceedings of the 2022 7th International Conference on Financial Innovation and Economic Development (ICFIED 2022)

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People often make poor decisions when it comes to their health, such as choosing high-calorie food choices, taking medicines in the wrong way, and delaying treatment when they have a disease. Since traditional economic theory assumes that people make decisions based on a rational process, behavioral economics argues that humans can make imperfect decisions. This paper provides a more detailed framework for understanding and influencing behavior. This paper uses a combination of comparative literature analysis and case analysis to provide a background overview for future research by comparing and contrasting articles on the same topic, especially on food choice, medicine use, and treatment process. Several successful cases of testing the effectiveness of behavioral-based nudge interventions are presented. It also summarizes the common limitations in the research studying this topic. This study revealed that most studies investigating food choices show that interventions can effectively change people's decisions to choose healthier foods. Regarding medication use, although some articles indicate that the available interventions to improve the quality of antimicrobial prescriptions are not as effective, others demonstrate the potency of different interventions to limit unnecessary use or overdoses. It is beneficial to consider social norms when designing interventions.

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Asymmetric dominance as a potential source of bias in hedonic testing

Cited by 9 publications

References 33 publications

The structure of a food product assortment modulates the effect of providing choice on food intake

The structure of a food product assortment modulates the effect of providing choice on food intake

Firmness Perception Influences Women’s Preferences for Vaginal Suppositories

A Systematic Review of Applications of Behavioral Economics in the Health Sector

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