Intuitive and explicit reactions towards “new” food technologies: Attitude strength and familiarity
Intuitive and explicit reactions towards “new” food technologies: Attitude strength and familiarity
复制标题
对“新”食品技术的直观和明确的反应：态度强度和熟悉度
DOI：
10.1108/00070700810877924
复制
发表时间：
2008
影响因子：
3.3
通讯作者：
C. Martijn
中科院分区：
文献类型：
--
作者：
P. Tenbült;N. D. Vries;Ellen Dreezens;C. Martijn
目的-新的食品技术越来越重要，但人们对这些技术的反应却没有进行很多研究。本文的目的是提供洞察如何内隐测量除了显式测量洞察如何以及对食物概念的态度，与其熟悉程度，设计/方法/途径-内隐测量（EAST）和外显问卷被用来调查人们对两种食品技术的态度和态度强度（转基因和有机生产）。这两个测量之间的相关性进行了计算，以确定是否熟悉的食品技术比相对不熟悉的食品technology.Findings -隐式测量显示与转基因负相关的行为预测。明确的测量结果显示，中性协会与基因改造。相反，隐性和显性测量...
Purpose – New food technologies are of increasing importance but not a lot of research into how people react to these technologies has been conducted. The purpose of this paper is to provide insight into how implicit measurements in addition to explicit measurements give insight into how well an attitude towards a food concept, in relation to its familiarity, is predictive for behaviour.Design/methodology/approach – An implicit measurement (EAST) and an explicit questionnaire were used to investigate people's attitudes and attitude strength towards two food technologies (genetic modification and organic production). Correlations between the two measurements were calculated to determine whether familiar food technologies are more predictive for behaviour than relatively unfamiliar food technologies.Findings – Implicit measurements showed negative associations with genetic modification. Explicit measurements showed neutral associations with genetic modification. In contrast, implicit and explicit measuremen...
影响因子：
7.6
作者：
J. Bosson;W. Swann;J. Pennebaker
通讯作者：
J. Bosson;W. Swann;J. Pennebaker