Healthy menu promotions: A match between dining value and temporal distance

Jeong, EunHa; Jang, SooCheong

doi:10.1016/j.ijhm.2014.11.001

Cited by 34 publications

(27 citation statements)

References 46 publications

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“…The three presumed healthy snack options in this study, i.e., grapes, nuts and dark chocolate, were mainly explained by gender Female and Health consciousness, whereas male consumers more frequently chose the unhealthy snacks. These results add to plentiful research showing that gender and health consciousness are linked to healthy eating, and that health consciousness itself is a substantial driver of healthy eating in general [5,14,41,[54][55][56][57]. Consumers with high health consciousness tend to engage in behavior that improves their health as, well as follow health and dietary recommendations [41,[58][59][60].…”

Section: Health Consciousness and Females As Explanatory For Healthy mentioning

confidence: 66%

Subjective Sensations related to Food as Determinants of Snack Choice

Duerlund

Andersen

Alexi

et al. 2020

Foods

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Comprehending the complexity and determinants of food choices can help understand facets of the growing obesity epidemic. Focusing on consumers’ subjective sensations as determinants of food choices can provide essential insights into eating behaviors. We explored subjective sensations linked to appetite, desire, wellbeing and energy. This study aims to 1) quantify subjective temporal sensations, and 2) study the effects of these sensations on snack choice. Two-hundred and fifty-three participants (mean age 20.5) evaluated subjective sensations using a visual analogue scale. The choice of one of six snacks was offered to the participants; choices were recorded as implicit choice measures. The results demonstrated that especially sensory specific desire sensations (Salty, Fatty, Sweet desire) affected, either positively or negatively, snack choice. Furthermore, wellbeing sensations (Overall, Mental, Physical wellbeing) also showed significant effects for snack choice. Health-conscious females chose healthy snacks, and males chose unhealthy snacks. Importantly, this research indicates the relevance of subjective sensations in consumer studies that focus on diverse determinants of food choice. Sensory specific desires and wellbeing sensations were notably shown to be important determinants of snack choice. The contribution of different sensations to food choice is imperative, and helps us to understand aspects of snacking behavior. This could have broader implications concerning public health issues and obesity.

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Section: Health Consciousness and Females As Explanatory For Healthy mentioning

confidence: 66%

Subjective Sensations related to Food as Determinants of Snack Choice

Duerlund

Andersen

Alexi

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Accordingly, receiving a message focused on the abstract desirability (vs. the concrete feasibility) of a product can produce more positive outcomes for those in an abstract (vs. concrete) mind‐set (e.g., Fujita et al, 2008; Han et al, 2016). Similarly, when a person in an abstract mind‐set receives a message framed in terms of distant benefits, or a person in a concrete mind‐set receives one framed in terms of more proximal benefits, persuasion is enhanced (Jeong & Jang, 2015; see also Wan & Rucker, 2013). Related research extends the construal‐matching phenomenon to the resource being requested: requests of time (a more abstract resource) for people in abstract mind‐sets and requests of money (a more concrete resource) for people in concrete mind‐sets (MacDonnell & White, 2015).…”

Section: Personalized Matchingmentioning

confidence: 99%

A Review and Conceptual Framework for Understanding Personalized Matching Effects in Persuasion

Teeny¹,

et al. 2020

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One of the most reliable and impactful methods for enhancing a persuasive appeal is to match an aspect of the proposal (i.e., its content, source, or the setting in which it is delivered) to an aspect of the consumer receiving it. This personalized matching in persuasion (also called tailoring, targeting, customizing, or personalizing) comprises a robust and growing literature. In the present review, we describe different types of persuasive matches, the primary characteristics of people who are targeted, and the key psychological mechanisms underlying the impact of matching. Importantly, although most research on personalized matching has concluded that matching is good for persuasion, we also describe and explain instances where it has produced negative (i.e., “backfire”) effects. That is, more than just the conclusion “matching is good” that many researchers have drawn, we analyze when and why it is good and when and why it can be ineffective—insight that can benefit marketers and consumers alike in understanding how personally matched appeals can impact attitudes and ultimately behavior.

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“…Although customers' personal needs may differ, these green practices may work to fulfill customers' intrinsic needs and ultimately enhance customer satisfaction [8]. In particular, sustainable food can satisfy customers' personal needs such as personal health and trigger positive responses [48][49][50].…”

Section: Relationship Between Green Attributes and Customer Attitudesmentioning

confidence: 99%

“…In this research, several structural topic models were built with different k values (e.g., 20,30,40,50), and the diagrams of model cohesiveness and exclusivity were compared. The model appears the best in terms of both qualities when k is 40.…”

Section: Structural Topic Model and Model Validationmentioning

confidence: 99%

The Effects of Green Restaurant Attributes on Customer Satisfaction Using the Structural Topic Model on Online Customer Reviews

et al. 2020

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Although green practice is increasingly adopted in the restaurant industry, there is still little research in terms of investigating the impacts of green practice on customer satisfaction. This study utilized user-generated content by green restaurant customers to identify various aspects of green restaurants, including perceived green restaurant practices. Our data are based on U.S. green-certified restaurants available on Yelp. Structural topic modeling was used to discover latent restaurant attributes from user-generated content. With a longitudinal approach, the changes in customers’ interest in green practices were estimated. Finally, the common restaurant attributes and green attributes were used to predict customer satisfaction. This study will contribute to marketing strategies for the restaurant industry.

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Healthy menu promotions: A match between dining value and temporal distance

Cited by 34 publications

References 46 publications

Subjective Sensations related to Food as Determinants of Snack Choice

Subjective Sensations related to Food as Determinants of Snack Choice

A Review and Conceptual Framework for Understanding Personalized Matching Effects in Persuasion

The Effects of Green Restaurant Attributes on Customer Satisfaction Using the Structural Topic Model on Online Customer Reviews

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