The Healthy = Tasty Intuition Seems to Prevail in Japan
Author:
Affiliation:
1. Faculty of Science and Engineering, Waseda University
Publisher
Japan Society of Kansei Engineering
Link
https://www.jstage.jst.go.jp/article/isase/ISASE2024/0/ISASE2024_1_23/_pdf
Reference14 articles.
1. [1] S. Haasova and A. Florack; Practicing the (un)healthy = tasty intuition: Toward an ecological view of the relationship between health and taste in consumer judgments; Food quality and Preference, 75, pp. 39-53, 2019.
2. [2] WHO (2023). Obesity and overweight. Retrieved from https://www.who.int/en/news-room/fact-sheets/detail/obesity-and-overweight
3. [3] B. Briers, Y.E. Huh, E. Chan and A. Mukhopadhyay; The unhealthy = tasty belief is associated with BMI through reduced consumption of vegetables: A cross- national and mediational analysis; Appetite, 150, 104639, 2020.
4. [4] Y. Huang and J. Wu; Food pleasure orientation diminishes the “healthy=less tasty” intuition; Food Quality and Preference, 54, pp.75-78, 2016.
5. [5] R. Raghunathan, R.W. Naylor and W.D. Hoyer; The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products; Journal of Marketing, 70(4), pp. 170-184, 2006.
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