Nutrition Information in the Supermarket

Russo, J. Edward; Staelin, Richard; Nolan, Catherine A.; Russell, Gary J.; Metcalf, Barbara L.

doi:10.1086/209047

Cited by 243 publications

(149 citation statements)

References 18 publications

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“…In a different domain, college administrators tried to curtail alcohol consumption by providing students with new information, but these attempts completely failed to influence drinking behavior (Clapp et al, 2003). Other informational campaigns, ranging from listing nutritional information of food in supermarkets to spreading awareness of the hazards of smoking, have had only modest effects on behavior (McKenna & Williams, 1993;Russo et al, 1986).…”

Section: Information and Behaviormentioning

confidence: 99%

The Impact of Personal Experience on Behavior: Evidence from Video-Rental Fines

et al. 2012

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Personal experience matters. In a field setting with longitudinal data, we disentangle the effects of learning new information from the effects of personal experience. We demonstrate that experience with a fine, controlling for the effect of learning new information, significantly boosts future compliance. We also show that experience with a large fine boosts compliance more than experience with a small fine, but that the influence of experience with both large and small fines decays sharply over time.

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Section: Information and Behaviormentioning

confidence: 99%

The Impact of Personal Experience on Behavior: Evidence from Video-Rental Fines

et al. 2012

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“…Research concerning stimulus characteristics, which include information content and format, suggests that consumers utilize more nutrition information when it is presented in an easily processed form (Levy et al 1985;Muller 1985;Russo et al 1986;Scammon 1977). Consumer characteristics include such individual differences as enduring interest in health and nutrition information, nutritional knowledge, and such demographic factors as education and age.…”

Section: The Nutrition Information Utilization Processmentioning

confidence: 99%

“…There are small groups of people who need to consume more rather than less of these negative nutrients (e.g., those who work outside in hot climates). In general, however, the positive-negative distinction applies to the majority of consumers (Russo et al 1986, p. 49).…”

Section: The Effects Of Stimulus Characteristicsmentioning

confidence: 99%

The Effects of Stimulus and Consumer Characteristics on the Utilization of Nutrition Information

Moorman¹

1990

J CONSUM RES

295

222

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JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship. For more information about JSTOR, please contact support@jstor.org. Although previous research is an aid in understanding the use of nutrition information, the role of both consumer and stimulus characteristics has not been studied systematically. Despite this deficiency, both public policy and marketing strategy decisions involving nutrition information continue to be made. The present research addresses existing gaps in knowledge by investigating the effects of two stimulus characteristics and a variety of consumer characteristics on nutrition information utilization. Specifically, this article presents results from an experiment designed to understand the effects of both types of characteristics on information processing and behavioral outcomes. In addition, theoretical and managerial implications are discussed, and future research needs are identified. THE NUTRITION INFORMATION UTILIZATION PROCESSFigure 1 depicts stimulus and consumer characteristics as two key antecedents of motivation and ability to process a message containing nutrition information.' Research concerning stimulus characteristics, which include information content and format, suggests that consumers utilize more nutrition information when it is presented in an easily processed form (Levy et al. 1985 (1970) found that individuals receiving highly arousing messages (a description and portrayal of the hazards of poor dental hygiene) and elaborated recommendations (they were told when and how to behave) experienced the greatest change in dental hygiene behavior.Given this logic, nutrition disclosures containing negative consequence information that is arousing and that offers remedies for overcoming this arousal should increase consumers' need for information about the relevant attribute, its negative consequences, and ways to avoid their occurrence (Burnkrant and Sawyer 1983). This increased need for information reflects 2The distinction between positive and negative nutrients contains some ambiguity. As Russo et al. (1986) note, many negative nutrients, such as sodium, are essential to good health. However, the necessary sodium level is very small for the majority of consumers and, therefore, its consumption should be moderated. There are small groups of people who need to consume more rather than less of these negative nutrients (e.g., those who work outside in hot climates). In general, however, the positive-negative distinction applies to the majority of consumers (Russo et al. 1986, p. 49 Hi: Nutrition disclosures containing highly arousing negative consequences and specific guidance on ways to minimize these consequences result in higher motivation to process, higher information acquisition, higher information elaboration, and higher decision quality than do disclosur...

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“…It may be especially difficult for consumers to interpret a food's contribution to overall diet 11 and to take into consideration the presence of favorable nutrients, given consumers' established tendency to focus disproportionately on avoiding negative components 6,[12][13] .…”

Section: Discussionmentioning

confidence: 99%

“…For instance, direct comparability of nutrient information across options has been shown to induce more advantageous product selections 13,17 , and there is evidence suggesting that nutrition labeling schemes may be more effective when they are better adapted to a target audience or when they employ simple messages that promote taste as well as healthiness 18 . Given specific behavioral recommendations, subsequent decision-making is evaluated more favorably according to both consumers' own judgments and expert standards 19 .…”

Section: Discussionmentioning

confidence: 99%

Modeling Expert Opinions on Food Healthfulness: A Nutrition Metric

Martin¹,

Beshears²,

Milkman³

et al. 2009

Journal of the American Dietetic Association

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Research during the last several decades indicates the failure of existing nutritional labels to substantially improve the healthfulness of consumers' food/beverage choices. The present study aims to fill this void by developing a nutrition metric that is more comprehensible to the average shopper. The healthfulness ratings of 205 sample foods/beverages by leading nutrition experts formed the basis for a linear regression that places weights on 12 nutritional components (ie, total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium, and iron) to predict the average healthfulness rating that experts would give to any food/beverage. Major benefits of the model include its basis in expert judgment, its straightforward application, the flexibility of transforming its output ratings to any linear scale, and its ease of interpretation. This metric serves the purpose of distilling expert knowledge into a form usable by consumers so that they are empowered to make more healthful decisions. Disciplines Human and Clinical Nutrition | Other Food ScienceThis journal article is available at ScholarlyCommons: http://repository.upenn.edu/oid_papers/28 08-082Copyright © 2008 by Jolie Mae Martin, John Leonard Beshears, Katherine Lyford Milkman, Max H. Bazerman, and Lisa Sutherland Working papers are in draft form. This working paper is distributed for purposes of comment and discussion only. It may not be reproduced without permission of the copyright holder. Copies of working papers are available from the author. Modeling Expert Opinions on Food ABSTRACT Background

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Nutrition Information in the Supermarket

Cited by 243 publications

References 18 publications

The Impact of Personal Experience on Behavior: Evidence from Video-Rental Fines

The Impact of Personal Experience on Behavior: Evidence from Video-Rental Fines

The Effects of Stimulus and Consumer Characteristics on the Utilization of Nutrition Information

Modeling Expert Opinions on Food Healthfulness: A Nutrition Metric

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