Better moods for better eating?: How mood influences food choice

Journal of Consumer Psychology - Tập 24 - Trang 320-335 - 2014
Meryl P. Gardner1, Brian Wansink2, Junyong Kim3, Se-Bum Park4
1Marketing at University of Delaware, Newark, DE 19716, USA
2Applied Economics, of Nutritional Science, and of Marketing at Cornell University, Ithaca, NY 14853, USA
3Marketing at Hanyang University, ERICA Campus, Ansan, Kyunggi-do 426-791, Republic of Korea
4Marketing at School of Business, Yonsei University, Seoul 120-749, Republic of Korea

Tóm tắt

AbstractHow do moods influence one's preference for foods? By introducing the role of enjoyment‐ versus health‐oriented benefits of foods in the mood and food consumption relationship, this research informs both temporal construal theory and mood management framework by positing that mood influences the choice between healthy versus indulgent foods through its impact on temporal construal, which alters the weights people put on long‐term health benefits versus short‐term mood management benefits when making choices. The results from four experiments show that a positive mood cues distal, abstract construal and increases the salience of long‐term goals such as health, leading to greater preference for healthy foods over indulgent foods. The results also show that a negative mood cues proximal construal and increases the salience of immediate, concrete goals such as mood management, leading to greater preference for indulgent foods over healthy foods.

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Journal of Consumer Psychology

Tập 24

320-335

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