kelly 發問時間: 社會與文化語言 · 8 年前




1.In particular, consumers’ perceived nutritional level of a menu item decrease

by 0.18 units as their motivation to process increase by 1 unit, only when nutritional information for the six nutrient contents is offered.

2.consumers evaluate both healthy and unhealthy menu items more negatively despite the provision of nutritional values similar to, or even healthier than the actual nutritional levels of menu items.

3.Consumers are likely to be disappointed with the manipulated nutritional values of an item; thus, their attitudes toward the menu item and purchase intention are less favorable.

4.This homogenous group facilitated control of other influential demographic factors in the experiment, but the homogeneity also limits the scope of this study to a typical segment of consumers.

5.This approach requires that menu context must always be controlled for in testing other effects. The identification of the effects of other variables would have been facilitated by the presence of a control group, a group that was not provided with a menu context.

6.consumers’food preferences were not represented in food decision making.

1 個解答

  • 8 年前

    1.在特別的情況下, 消費者的知覺營養水平的一個菜單項減少




    4. 本同質群體促進控制人口其他有影響的因素,在實驗中,但均勻性也限制了本研究的範圍,以一個典型的段消費者。

    5. 本方法需要總是被控制的,菜單背景下必須測試等功效。識別的其他變量的影響將已促進由存在的對照組中,沒有提供一組與一個菜單上下文。


    參考資料: 自己翻的唷 :)
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