DC Field | Value | Language |
---|---|---|
dc.contributor.author | Huh, Young Eun | ko |
dc.contributor.author | Vosgerau, Joachim | ko |
dc.contributor.author | Morewedge, Carey K. | ko |
dc.date.accessioned | 2017-09-25T05:14:32Z | - |
dc.date.available | 2017-09-25T05:14:32Z | - |
dc.date.created | 2017-09-12 | - |
dc.date.created | 2017-09-12 | - |
dc.date.created | 2017-09-12 | - |
dc.date.issued | 2016-06 | - |
dc.identifier.citation | PSYCHOLOGICAL SCIENCE, v.27, no.6, pp.894 - 903 | - |
dc.identifier.issn | 0956-7976 | - |
dc.identifier.uri | http://hdl.handle.net/10203/226050 | - |
dc.description.abstract | When people cannot get what they want, they often satisfy their desire by consuming a substitute. Substitutes can originate from within the taxonomic category of the desired stimulus (i.e., within-category substitutes) or from a different taxonomic category that serves the same basic goal (i.e., cross-category substitutes). Both a store-brand chocolate (within-category substitute) and a granola bar (cross-category substitute), for example, can serve as substitutes for gourmet chocolate. Here, we found that people believe that within-category substitutes, which are more similar to desired stimuli, will more effectively satisfy their cravings than will cross-category substitutes (Experiments 1, 2a, and 2b). However, because within-category substitutes are more similar than cross-category substitutes to desired stimuli, they are more likely to evoke an unanticipated negative contrast effect. As a result, unless substitutes are equivalent in quality to the desired stimulus, cross-category substitutes more effectively satisfy cravings for the desired stimulus (Experiments 3 and 4). | - |
dc.language | English | - |
dc.publisher | SAGE PUBLICATIONS INC | - |
dc.subject | GOAL-DERIVED CATEGORIES | - |
dc.subject | CONTRAST | - |
dc.subject | ASSIMILATION | - |
dc.subject | PRODUCT | - |
dc.title | More Similar but Less Satisfying: Comparing Preferences for and the Efficacy of Within- and Cross-Category Substitutes for Food | - |
dc.type | Article | - |
dc.identifier.wosid | 000378420100012 | - |
dc.identifier.scopusid | 2-s2.0-84983070533 | - |
dc.type.rims | ART | - |
dc.citation.volume | 27 | - |
dc.citation.issue | 6 | - |
dc.citation.beginningpage | 894 | - |
dc.citation.endingpage | 903 | - |
dc.citation.publicationname | PSYCHOLOGICAL SCIENCE | - |
dc.identifier.doi | 10.1177/0956797616640705 | - |
dc.contributor.localauthor | Huh, Young Eun | - |
dc.contributor.nonIdAuthor | Vosgerau, Joachim | - |
dc.contributor.nonIdAuthor | Morewedge, Carey K. | - |
dc.description.isOpenAccess | N | - |
dc.type.journalArticle | Article | - |
dc.subject.keywordAuthor | substitution | - |
dc.subject.keywordAuthor | preferences | - |
dc.subject.keywordAuthor | satiation | - |
dc.subject.keywordAuthor | contrast effect | - |
dc.subject.keywordAuthor | categorization | - |
dc.subject.keywordAuthor | open data | - |
dc.subject.keywordAuthor | open materials | - |
dc.subject.keywordPlus | GOAL-DERIVED CATEGORIES | - |
dc.subject.keywordPlus | CONTRAST | - |
dc.subject.keywordPlus | ASSIMILATION | - |
dc.subject.keywordPlus | PRODUCT | - |
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