کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7306465 | 1475359 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effect of a default-based nudge on the choice of whole wheat bread
ترجمه فارسی عنوان
اثر یک برهان مبتنی بر پیش فرض در انتخاب نان کل گندم
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کلمات کلیدی
اثر پیش فرض، اقتصاد رفتاری، پوسیدگی نان گندم کامل، مداخله، رفتار انتخاب غذایی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Consumer choices are often influenced by the default option presented. This study examines the effect of whole wheat bread as a default option in a sandwich choice situation. Whole wheat bread consists of 100% whole grain and is healthier than other bread types that are commonly consumed, such as brown or white bread. A pilot survey (NÂ =Â 291) examined the strength of combinations of toppings and bread type as carrier to select stimuli for the main study. In the main experimental study consisting of a two (bread type) by two (topping type) between-subjects design, participants (NÂ =Â 226) were given a free sandwich at a university stand with either a relatively unhealthy deep-fried snack (croquette) or a healthy topping. About half of the participants were offered a whole wheat bun unless they asked for white bun, and the other half were offered a white bun unless they asked for a whole wheat bun. Regardless of the topping, the results show that when the whole wheat bun was the default option, 108 out of 115 participants (94%) decided to stick with this default option. When the default of bread offered was white, 89 out of 111 participants (80%) similarly chose to stick with this default. Across conditions, participants felt equally free to make a choice. The attractiveness of and willingness to pay for the sandwich were not affected by default type of bread. This study demonstrated a strong default effect of bread type. This clearly shows the benefit of steering consumers towards a healthier bread choice, by offering healthier default bread at various locations such as restaurants, schools and work place canteens.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Appetite - Volume 121, 1 February 2018, Pages 179-185
Journal: Appetite - Volume 121, 1 February 2018, Pages 179-185
نویسندگان
Ellen van Kleef, Karen Seijdell, Monique H. Vingerhoeds, René A. de Wijk, Hans C.M. van Trijp,