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022			_a00935301
040			_aMSU _bEnglish _cMSU _erda
050	0	0	_aHF5415.3 JOU
100	1		_aIrmak, Caglar _eauthor
245	1	4	_aThe impact of product name on dieters' and nondieters' food evaluations and consumption / _ccreated by Caglar Irmak, Beth Vallen and Stefanie Rosen Robinson
264	1		_aOxford : _bOxford University Press, _c2013.
336			_2rdacontent _atext _btxt
337			_2rdamedia _aunmediated _bn
338			_2rdacarrier _avolume _bnc
440			_aJournal of consumer research _vVolume 40, number ,
520	3		_aThis research explores the impact of merely altering the name of a food on dieters’ and nondieters’ evaluations of the food’s healthfulness and taste, as well as consumption. Four studies demonstrate that when a food is identified by a relatively unhealthy name (e.g., pasta), dieters perceive the item to be less healthful and less tasty than do nondieters. When the identical food is assigned a relatively healthy name (e.g., salad), however, dieting tendency has no effect on product evaluations. This effect, which results in differences in actual food consumption, is explained by nondieters’ insensitivity to food cues as well as dieters’ reliance on cues indicating a lack of healthfulness and tendency to employ heuristic information processing when evaluating foods. These findings contribute to the body of literature that explores both individual and contextual factors that influence food evaluation and consumption.
650			_aBrand image _vInformation value _xEating habit
700	1		_aVallen, Beth _eco author
700	1		_aRobinson, Stefanie Rosen _eco author
856			_uhttps://doi.org/10.1086/660044
942			_2lcc _cJA
999			_c169051 _d169051