When More Is Less: How Rejecting (Vs. Selecting) Food Ingredients Leads to Lower Estimates of Calories

Integrating research on decision frames and nutritional evaluation, the authors propose and demonstrate that eliminating (vs. selecting) ingredients increases leads to lower estimates of calories. Furthermore, this affects evaluations of the retailer and their subsequent food choices.



Citation:

Ali Besharat, Marisabel Romero, and Kelly Haws (2020) ,"When More Is Less: How Rejecting (Vs. Selecting) Food Ingredients Leads to Lower Estimates of Calories", in NA - Advances in Consumer Research Volume 48, eds. Jennifer Argo, Tina M. Lowrey, and Hope Jensen Schau, Duluth, MN : Association for Consumer Research, Pages: 1160-1164.

Authors

Ali Besharat, University of Denver, USA
Marisabel Romero, Colorado State University, USA
Kelly Haws, Vanderbilt University, USA



Volume

NA - Advances in Consumer Research Volume 48 | 2020



Share Proceeding

Featured papers

See More

Featured

When High-End Designers Partner With Low-Cost Retailers: Bridging the Access Gap

Gabriel E. Gonzales, Pennsylvania State University, USA
Johanna Slot, Pennsylvania State University, USA
Margaret Meloy, Pennsylvania State University, USA

Read More

Featured

Increasing Consumption of Larger Product Sizes through Symbolic Congruity: Size Label Color and Product Temperature

Seth Ketron, East Carolina University
Nancy Spears, University of North Texas

Read More

Featured

P11. A Price Premium on A Trivial but Weak Preferred Attribute Increase Choice: The Roles of Scarcity, Arousal and Perceived Risk

Yueyan Wu, Hunan University, China
Chunyan Xie, Western Norway University of Applied Sciences
Zhi Yang, Hunan University, China
Luluo Peng, Hunan University, China

Read More

Engage with Us

Becoming an Association for Consumer Research member is simple. Membership in ACR is relatively inexpensive, but brings significant benefits to its members.