Better moods for better eating?: How mood influences food choice

How do moods influence one's preference for foods? By introducing the role of enjoyment- versus health-oriented benefits of foods in the mood and food consumption relationship, this research informs both temporal construal theory and mood management framework by positing that mood influences the choice between healthy versus indulgent foods through its impact on temporal construal, which alters the weights people put on long-term health benefits versus short-term mood management benefits when making choices. The results from four experiments show that a positive mood cues distal, abstract construal and increases the salience of long-term goals such as health, leading to greater preference for healthy foods over indulgent foods. The results also show that a negative mood cues proximal construal and increases the salience of immediate, concrete goals such as mood management, leading to greater preference for indulgent foods over healthy foods.     

The effect of food toppings on calorie estimation and consumption

In this research we examine the effect of adding a food topping to the base food on consumers' calorie estimation and consumption of the augmented food (base food plus topping). We show that consumers underestimate the calorie content of augmented food with an unhealthy base, especially when the topping is healthy. However, consumers are less likely to underestimate the calorie content of augmented food with a healthy base, regardless of whether the topping is healthy or unhealthy. Further, we show that adding a healthy topping to an unhealthy base makes consumers not only underestimate the calorie content but also eat more of the augmented food.     

Tomorrow's consumer — the shifting balance of power

What are the prospects for consumerism? Often despised as self‐indulgent, consumers are frequently motivated by altruism and their needs to express their identity, to build relationships, to obtain fulfilment and even to find a substitute for religion. Mass‐customisation is producing fundamental change, revolutionising attitudes to choice, with a key role for agents (human and online) in helping people choose. Consumer power will grow and brands will be under pressure from rising consumer expectations. While retailers fight back with targeted marketing and special offers, brands will need to serve consumer needs as much as suppliers. Online shopping could transform consumer behaviour, driven by cost saving and convenience and spurred on by competition. Will retailers protect their traditional channels or go online because they are afraid not to? ‘Etailing’ will need to create consumer trust, so regulation will be critical, possibly leading to legal responsibilities for quality on Internet service providers (ISPs) and portals and with systems to help new entrants build a track record of reliability, thereby increasing competition, choice and consumer power. Copyright © 2002 Henry Stewart Publications.     

The Role of Consumption Emotions in the Satisfaction Response

We report 2 studies that served to clarify the role of consumption emotions in the satisfaction response. In the 1st study, we examined the role of consumption emotions within the expectancy‐disconfirmation model of consumer satisfaction and investigated whether consumption emotions are a result of product performance or disconfirmation. The findings show that both positive and negative emotions are primarily a function of product performance and influence satisfaction even when the effects of expectations, performance, and disconfirmation are controlled. In the 2nd study, we proposed and tested an alternative framework for understanding the role of consumption emotions in the satisfaction response for situations in which consumers use more of an experiential perspective to anticipate and experience consumption. According to this model, consumers form affective expectations about how consumption of the product will make them feel, experience positive or negative emotions as a result of these expectations and product consumption, and evaluate the discrepancy between experienced and anticipated emotions. All 3 variables, then, impact satisfaction. The results empirically support many of the relations in the new model of the experiential satisfaction response but also raise several interesting avenues for future research.     

期望、体验和回忆: 当消费者不能从体验中学习

人们对消费体验的期望、回忆与真实体验时常发生分离, 而且人们很少从真实体验中得到学习。本研究认为原因之一是期望、体验和回忆三者基于不同的输入信息, 以及三者特殊的交互关系。本研究首先提出了一个关于消费者期望、体验和回忆的理论框架, 系统阐述了消费者何时不能从体验中学习以及如何能促进学习, 然后在一个消费情景中通过3×2混合实验设计考察了三者的关系。实验比较了在“预期(无体验)”、“体验后即时评价”和“体验后延迟评价”三种评价方式下被试对两种品牌火腿肠的口味评价和偏好选择。结果发现: 消费者对口味体验的期望和回忆相似, 但两者都和真实体验发生分离。最后, 本研究还讨论了这一理论框架在消费者行为中的应用、未来研究拓展等。     

Variety Seeking,Satiation, and Maximizing Enjoyment Over Time

In this article, we examine the different ways in which consumers balance their consumption behavior in order to maximize utility. In particular, we focus on how people balance repeating the same options with the decision to seek variety. While earlier research represented variety seeking as a means of reducing physical satiation (McAlister, 1982), more recent research suggests that the relationship between choosing variety and minimizing satiation is more complex, as these behaviors may be motivated and influenced by exogenous factors. Past reviews have largely looked at the two processes separately. In this article, we discuss the nuanced relationship between these two constructs and point to future research directions that may help us further understand how consumers tackle the everyday challenge of maximizing enjoyment over time.     

绿色还是享乐?参与环保活动对消费行为的影响

以往对于环保问题的研究主要关注如何促进人们更多从事环保行为,较少有研究涉及参与环保行为后会产生怎样的影响,而且这方面的研究也没有一个一致的结论。通过3个实验发现当绿色消费和享乐消费是竞争关系时,对于认为环境价值观重要的个体来说,无论参与环保活动是出于内在动机还是外在动机都会增强消费者的环保自我担当,促进绿色消费,而对于认为环境价值观不重要的个体来说,只有参与环保活动是出于内在动机的时候才会增加消费者环保目标进展的感知,促进享乐消费,出于外在动机参与环保活动并不会促进享乐消费。     

The allure of forbidden food: On the role of attention in self-regulation

The aim of the present studies was to examine the impact of food cues on restrained eaters’ attention for food. Previous research has shown that restrained eaters spontaneously activate hedonic thoughts in response to palatable food cues, and that such food cues also lead them to inhibit their dieting goal. We argue that as a consequence, restrained eaters’ selective attention will automatically be drawn towards hedonically relevant food items. Consistent with our expectations, the results of two studies revealed that restrained eaters, but not unrestrained eaters, displayed an attentional bias for hedonically rated food items when they had been pre-exposed to food cues. However, this attentional bias did not occur when restrained eaters were primed with the concept of dieting, thereby rendering the regulation of eating behavior more successful. These findings are discussed in the context of implicit processes in self-regulation.     

Sadly,you made me earn it: The effect of responsibility attributions for sadness on food indulgence

This article addresses the mixed findings of prior studies regarding hedonic food indulgence in sadness. Building upon the idea that self‐licensing may underlie the effect of sadness on food indulgence, the current research identifies responsibility attributions, namely, whether consumers attribute the cause of their sadness to themselves or to others, as an important factor that may affect sense of deservingness, and consequently affect hedonic food consumption in sadness. Four experiments show that sadness enhances food indulgence more when consumers attribute the responsibility for their sadness to others rather than to themselves. Specifically, findings show that (a) when self‐responsibility attributions are unlikely, sadness increases chocolate consumption; (b) sadness leads to a greater sense of deservingness and enhanced food indulgence when people hold others rather than themselves responsible for their sadness; and (c) the responsibility attribution effect on food indulgence in sadness is more pronounced at high levels of sadness and when the event that triggered one's sadness is significant. These findings contribute to our understanding of the factors that influence food indulgence in sadness.     

Watch out: Themes in timepiece communities of counterfeit consumption

Although online communities of counterfeit consumption (OCCC) enhance the demand for counterfeit products, research that improves marketers' understanding of this phenomenon is lacking. This article's purpose is to investigate how online communities of consumption have transformed the acquisition, sharing, and processing of information by consumers of counterfeits. Through the use of netnography in an online counterfeit watch community, this work identifies four themes as factors that draw consumers to OCCC. The themes are technical competence of community members, willingness to pay, members' expectations of product performance, and trust in dealer. These communities strengthen consumer consumption of counterfeit products by broadening the ways in which consumers can engage, learn, identify, and ultimately decide to purchase counterfeit products. Managerial and theoretical implications are discussed. Copyright © 2013 John Wiley & Sons, Ltd.     

Comparison of price change and health message interventions in promoting healthy food choices.

This study examines the feasibility and effectiveness of an environmental intervention for improving diet by comparing the impact of health messages, lowered prices, and their combination on the purchase of healthy food items in a restaurant. Price decreases alone, rather than a combination of price decreases and health messages, were associated with a higher level of increased purchases of some healthy food items as compared with control items over a 4-month period. Price decreases may be a more powerful means than health messages of increasing consumption of healthy foods. Health messages may have paradoxical effects if foods labeled as healthy are assumed to taste bad.     

When Consumers Prefer Bundles with Noncomplementary Items to Bundles with Complementary Items: The Role of Mindset Abstraction

Past research shows that consumers evaluate bundles with complementary items more favorably than they evaluate bundles with noncomplementary items. In a series of four experiments that involve evaluation, willingness to pay, and real choice, we show that this well‐established effect is moderated by the level of mindset abstraction. Complementarity (vs. noncomplementarity) among bundle items prompts relatively concrete (vs. abstract) thinking (study 1). Consequently, consumers evaluate complementary (vs. noncomplementary) bundles more favorably when they think in more concrete (vs. abstract) terms (study 2) or when the consumption context involves lower (vs. higher) spatial (study 3) or temporal (study 4) distance. These effects are mediated by consumers’ heightened sense of “feeling right” during decision making under construal fit (study 4). Finally, the level of complementarity among bundle items differentially influences mental abstraction because of consumers’ tendency to perceive bundles as a single inseparable unit. Therefore, the effect attenuates when consumers adopt a separating—rather than a connecting—mindset (study 3). Overall, this work significantly extends past research on product bundles and offers several managerial implications.     

The Light = Healthy Intuition

This research documents a “light = healthy” intuition, such that consumers perceive foods that weigh less are healthier than their heavier counterparts with the same serving size. Subsequently, consumers consume a larger quantity of lighter-weight foods. The intuition is based on a coactivation of two meanings of the word “light”: light in physical weight and light in calorie content. An implicit attitude test finds support for this association between physical weight and food healthiness. ​Subsequently, physically lighter foods are perceived to be healthier because they are assumed to contain fewer calories. In line with the proposed coactivation mechanism, the intuition is bidirectional, where consumers also expect healthier foods to weigh less. Consequently, they discredit health claims issued for heavier foods. Finally, it was found that activating a competing intuition is effective at debiasing the “light = healthy” intuition.     

When the going gets tough: Grit predicts costly perseverance

In this research, we investigate how grittier individuals might incur some costs by persisting when they could move on. Grittier participants were found to be less willing to give up when failing even though they were likely to incur a cost for their persistence. First, grittier participants are more willing to risk failing to complete a task by persisting on individual items. Second, when they are losing, they expend more effort and persist longer in a game rather than quit. Gritty participants have more positive emotions and expectations toward the task, which mediates the relationship between grit and staying to persist when they are losing. Results show gritty individuals are more willing to risk suffering monetary loss to persist.     

Extraordinary consumer experiences: Why immersion and transformation cause trouble

This paper presents and discusses how consumers are transformed in and out of immersion during extraordinary, long‐lasting wilderness canoeing experiences. Based on a hermeneutic multi‐phase empirical approach, we show how extraordinary experiences can be dynamic, multifaceted, and emergent. The positive connotations of prior research are questioned as we find that consumers face various paradoxes and ambiguities throughout the various consumption phases. While a major part of research today focuses on the co‐creation efforts of consumers when they combine various on‐site resource of experiencescapes, our findings point to the importance of understanding consumer resources. The distinction held between the ordinary and the extraordinary does not hold within the present context, and we discuss how role conflicts may influence transformation and immersion during consumption of experiences.     

Effects of awe on consumer preferences for healthy versus unhealthy food products

This research investigates how a discrete positive emotion (awe) impacts consumers' decisions on food choices. We probe and demonstrate that the experience of awe enhances consumer preferences for healthy versus unhealthy products. In a series of three studies, we find that awe, compared with a neutral emotion, increases consumers' likelihood to choose healthy products over unhealthy products (Study 1). Consumers' processing styles drive the observed awe effect (Study 2), whereby awe increases reliance on analytic processing, which leads to preferences for healthy products. Moreover, the experience of awe exerts a stronger influence on product choices among consumers with a chronic intuitive rather than analytic processing style (Study 3). Theoretical contributions to the research on awe, information processing, and healthy food preference, as well as practical implications for consumers and marketers, are discussed.     

伦理消费者为何“言行不一”:解释水平的视角

伦理消费(Ethical consumption,EC)是指消费者在获取、使用或处置产品时考虑到个人消费行为对社会、环境或动物福祉的影响。虽然伦理消费日渐流行,但在金钱支付时伦理消费的态度却往往难以转化为实际的行为,即言行不一。本文从解释水平理论视角出发,以"心理距离→解释水平→个体反应"为分析框架展开。从时间维度上来说,在态度评价阶段和产品选择阶段两个时间点上,消费者与伦理产品的心理距离远近不同,分别激活了高低解释水平表征;高低解释水平下个体在动机和认知上又存在诸多差异,这种差异导致两个阶段的反应不同,继而出现伦理消费者态度与行为的分离。未来研究应重点关注如何根据解释水平理论有效提高伦理消费行为。     

Why did I eat that? Perspectives on food decision making and dietary restraint

Consumers trying to watch or restrict what they eat face a battle each day as they attempt to navigate the food-rich environments in which they live. Due to the complexity of food decision making, consumers are susceptible to a wide range of social, cognitive, affective, and environmental forces determined to interrupt their intentions to restrict their dietary intake. In this article, we integrate literature from diverse theoretical perspectives into a conceptual framework designed to offer a better understanding of the antecedents, interruptions, and consequences of dietary restraint. We outline a path for researchers to investigate how restraint behaviors in the eating domain influence a wide variety of consumer psychological phenomena. It is our hope that a collective examination of this literature provides a lens that directs future research on food decision making and dietary restraint and empowers consumers to invest their cognitive and behavioral resources towards healthy eating behaviors.     

Is Charismatic Leadership Effective When Workers Are Pressured To Be Good Citizens?

Prior research has explored how employees’ perceptions of their leaders impact their work attitudes and behaviors. Studies have shown that charismatic leaders motivate individuals to be more engaged and to exhibit more organizational citizenship behaviors. This study considers how a moderator, citizenship pressure, affects how charismatic leaders might inspire their followers to go above and beyond and be more engaged in their work. Using a sample of 243 workers, this study's findings show that charismatic leadership has a stronger positive effect on job engagement when employees perceive less citizenship pressure. Citizenship pressure did not moderate the relationship between charismatic leadership and organizational citizenship behavior. Implications of this study include an examination of the moderating influence of citizenship pressure, a relatively new construct. Practically, the implications may shed some light on leadership factors that encourage increased effort from employees and greater employee engagement. More specifically, findings suggest that persons are motivated to exhibit more OCBs to meet high expectations of charismatic leaders. However, when seeking engagement, feeling pressure to perform these OCBs has a reverse effect as more job engagement results with less citizenship pressure. Future research suggestions and limitations are discussed.