业务
营销
感知
直觉
饱和脂肪
公共卫生
销售点
食品标签
健康福利
环境卫生
广告
心理学
医学
食品科学
计算机科学
化学
护理部
神经科学
胆固醇
万维网
内科学
传统医学
认知科学
作者
Gabriel E. Gonzales,Christopher Berry,Matthew D. Meng,R. Bret Leary
出处
期刊:Journal of Public Policy & Marketing
[SAGE]
日期:2023-03-22
卷期号:42 (3): 242-261
被引量:2
标识
DOI:10.1177/07439156221150919
摘要
In limited-information environments like restaurants, consumers are forced to make health inferences by drawing from the menu or promotional materials or by using their intuition. Understanding such health inferences related to plant-based meat alternatives (PBMAs), which are available at a rapidly growing number of restaurants, is increasingly important. In addition to their clear environmental benefits, PBMAs are widely promoted as being healthier than traditional meat. Across five experiments, results illustrate that although some perceptions of PBMAs are aligned with reality (e.g., environmental friendliness), consumers greatly underestimate calories and nutrition (e.g., fat, sodium) relative to objective values. Additionally, consumers believe PBMAs are substantially healthier than, and decrease disease risk relative to, traditional meat, which is not always true. The currently accepted interventions of calorie labeling and nutrition information disclosure are not enough to attenuate this “health halo.” However, ensuring that consumers actively compare menu items realigns perceptions with reality. The health halo resulting from inferences formed with the limited information available at the point of purchase has numerous implications for public health, sustainable consumerism, and public policy decisions.
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