Hochschule für Angewandte Psychologie FHNW
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Publikation 02 - MonographiePublikation Konsumentenbasierter Markenwert (CBBE) Schweizer Krankenkassen. Entwicklung und Überprüfung eines Modells zur Bestimmung der Wirkungsbeziehungen zwischen der Markenstärke von Krankenkassen und ihren Determinanten(Universität Zürich, 2006) Hauser, Mirjam; Jonas, Klaus; BBDO Consulting Suisse AG11 - Studentische ArbeitPublikation European Food Trends Report. Perspektiven für Industrie, Handel und Gastronomie(GDI Gottlieb Duttweiler Institute, 2008) David, Bosshart; Hauser, Mirjam05 - Forschungs- oder ArbeitsberichtPublikation Statusfaction. Was wir morgen für unser Ansehen tun(GDI Gottlieb Duttweiler Institute, 2008) Frick, Karin; Hauser, Mirjam05 - Forschungs- oder ArbeitsberichtPublikation Vertrauen 2.0 – Auf wen sich die Konsumenten in Zukunft verlassen(GDI Gottlieb Duttweiler Institute, 2007) Frick, Karin; Hauser, Mirjam05 - Forschungs- oder ArbeitsberichtPublikation Computer-based training increases efficiency in x-ray image interpretation by aviation security screeners(IEEE, 2007) Michel, Stefan; de Ruiter, Jaap C.; Moerland, Robert; Hogervorst, Maarten; Schwaninger, Adrian; Koller, Saskia04B - Beitrag KonferenzschriftPublikation Applying the evaluability principle to nutrition table information. How reference information changes people's perception of food products(Elsevier, 2009) Visschers, Vivianne; Siegrist, MichaelConsumers often neglect or misinterpret nutrition table information. We argue in this paper that this can be explained by the evaluability principle, which posits that people's evaluation of a product corresponds to a greater degree with the product's actual value when people receive reference information about the product than when they do not get this information. We tested this assumption concerning nutrition table information in two studies. In Study 1, respondents received one of six nutrition tables that differed on reference and summary information about either yogurt or chocolate. In the second study, we compared three nutrition tables from the previous study, as applied to either a low nutritional value yogurt or a high nutritional value yogurt. Participants were asked to rate the attractiveness and perceived healthiness of the product in both studies. Results indicated that reference information can change people's product perception. This seems to depend, however, on the product's nutritional value and on people's primary connotation for the product. In sum, the evaluability principle can explain people's perception of a food product. A nutrition table that is adapted to this principle appears to influence people's product perception so that it becomes more in line with its nutritional value. Implications for practice and further research are given.01A - Beitrag in wissenschaftlicher ZeitschriftPublikation Was hindert die Karriere? - Frauen in Kaderpositionen(Elsevier, 2007) Welge, Katrina01A - Beitrag in wissenschaftlicher ZeitschriftPublikation Zukunftsfähiges Führen - Organisationale Anforderungen(Elsevier, 31.10.2009) Welge, Katrina01A - Beitrag in wissenschaftlicher ZeitschriftPublikation Auftragsplanung im Spannungsfeld von Forschung und Anwendung im industriellen Umfeld(vdf Hochschulverlag, 2008) Wäfler, Toni; Fischer, Dieter04A - Beitrag Sammelband