東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

How Digital versus Non-Digital Modes...

Abell, Annika.

Linked to FindBook

Google Book

Amazon

博客來

How Digital versus Non-Digital Modes of Food Ordering Influence Menu Healthfulness Perceptions and Food Choices.

Record Type:	Electronic resources : Monograph/item
Title/Author:	How Digital versus Non-Digital Modes of Food Ordering Influence Menu Healthfulness Perceptions and Food Choices./
Author:	Abell, Annika.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
Description:	114 p.
Notes:	Source: Dissertations Abstracts International, Volume: 80-12, Section: A.
Contained By:	Dissertations Abstracts International80-12A.
Subject:	Marketing. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=13814226
ISBN:	9781392229293

How Digital versus Non-Digital Modes of Food Ordering Influence Menu Healthfulness Perceptions and Food Choices.
Abell, Annika.

How Digital versus Non-Digital Modes of Food Ordering Influence Menu Healthfulness Perceptions and Food Choices. - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 114 p.

Source: Dissertations Abstracts International, Volume: 80-12, Section: A.

Thesis (Ph.D.)--University of South Florida, 2019.

This item is not available from ProQuest Dissertations & Theses.

Do digital devices change the way we think? Recent news reports and studies in education and psychology suggest that using modern internet technology affects our cognitive abilities. Modern technology is part of our daily lives and has facilitated communication. As technology has also changed the ways consumers order foods, the present research aims at investigating how the presence of different types of technology in a food choice context might influence food perceptions and choices. Touch-screen tablets or kiosks are becoming widely available in casual dining and fast-food restaurants. In addition, through collaborations with tech-giants like Uber Eats and Amazon, an increasing number of restaurants are entering the food delivery market. This dissertation research proposes that placing an order with the involvement of digital technology (e.g., ordering through a website or an app) versus a lower degree of technology involvement or no technology (e.g., in person or on paper) would lead to different healthfulness perceptions and food choices. Building on dual processing theories, we propose that using a more digital (vs. non-digital) mode for ordering food triggers reliance on a more experiential and automatic decision-making system, because digital devices are linked to immediate gratification and impulsive behaviors.The findings from nine experiments in field and lab settings provide evidence for the proposed effects. We show that using a digital device (versus a non-digital medium) leads to a higher reliance on an experiential decision-making style, thus leading consumers to focus on foods that are high on an affective dimension. This focus results in lower healthfulness perceptions of menus that are displayed digitally and, in turn, leads to unhealthier food choices.The findings from this research make important contributions to theory and practice. Our findings contribute to our understanding of how the use of technology influences how users interpret different consumption situations in terms of processing style. Apart from choices, this dissertation research investigates menu healthfulness perceptions, which has not received much attention in research. We explore healthy and unhealthy food choices and, therefore, add to the literature on healthful consumption, which identifies simple ways to encourage more mindful food choices.From a managerial perspective, findings from this research can help food outlets determine the consequences of the use of technology in a food context. While many restaurants introduce ordering kiosks or display their menus digitally, this may influence consumers' perceptions of the food and subsequent choices. Lastly, as researchers often conduct surveys on paper or on digital devices, this research introduces potential differences in responses to food related questions based solely on the survey taking mechanism.

ISBN: 9781392229293Subjects--Topical Terms:

536353
Marketing.
Subjects--Index Terms:

Digital marketing

How Digital versus Non-Digital Modes of Food Ordering Influence Menu Healthfulness Perceptions and Food Choices.
LDR:04227nmm a2200385 4500 001 2269830
005 20200921070338.5
008 220629s2019 ||||||||||||||||| ||eng d
020 $a 9781392229293
035 $a (MiAaPQ)AAI13814226
035 $a (MiAaPQ)usf:15369
035 $a AAI13814226
040 $a MiAaPQ $c MiAaPQ
100 1 $a Abell, Annika. $3 3547177
245 1 0 $a How Digital versus Non-Digital Modes of Food Ordering Influence Menu Healthfulness Perceptions and Food Choices.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2019
300 $a 114 p.
500 $a Source: Dissertations Abstracts International, Volume: 80-12, Section: A.
500 $a Publisher info.: Dissertation/Thesis.
500 $a Advisor: Biswas, Dipayan.
502 $a Thesis (Ph.D.)--University of South Florida, 2019.
506 $a This item is not available from ProQuest Dissertations & Theses.
506 $a This item must not be sold to any third party vendors.
520 $a Do digital devices change the way we think? Recent news reports and studies in education and psychology suggest that using modern internet technology affects our cognitive abilities. Modern technology is part of our daily lives and has facilitated communication. As technology has also changed the ways consumers order foods, the present research aims at investigating how the presence of different types of technology in a food choice context might influence food perceptions and choices. Touch-screen tablets or kiosks are becoming widely available in casual dining and fast-food restaurants. In addition, through collaborations with tech-giants like Uber Eats and Amazon, an increasing number of restaurants are entering the food delivery market. This dissertation research proposes that placing an order with the involvement of digital technology (e.g., ordering through a website or an app) versus a lower degree of technology involvement or no technology (e.g., in person or on paper) would lead to different healthfulness perceptions and food choices. Building on dual processing theories, we propose that using a more digital (vs. non-digital) mode for ordering food triggers reliance on a more experiential and automatic decision-making system, because digital devices are linked to immediate gratification and impulsive behaviors.The findings from nine experiments in field and lab settings provide evidence for the proposed effects. We show that using a digital device (versus a non-digital medium) leads to a higher reliance on an experiential decision-making style, thus leading consumers to focus on foods that are high on an affective dimension. This focus results in lower healthfulness perceptions of menus that are displayed digitally and, in turn, leads to unhealthier food choices.The findings from this research make important contributions to theory and practice. Our findings contribute to our understanding of how the use of technology influences how users interpret different consumption situations in terms of processing style. Apart from choices, this dissertation research investigates menu healthfulness perceptions, which has not received much attention in research. We explore healthy and unhealthy food choices and, therefore, add to the literature on healthful consumption, which identifies simple ways to encourage more mindful food choices.From a managerial perspective, findings from this research can help food outlets determine the consequences of the use of technology in a food context. While many restaurants introduce ordering kiosks or display their menus digitally, this may influence consumers' perceptions of the food and subsequent choices. Lastly, as researchers often conduct surveys on paper or on digital devices, this research introduces potential differences in responses to food related questions based solely on the survey taking mechanism.
590 $a School code: 0206.
650 4 $a Marketing. $3 536353
650 4 $a Experimental psychology. $3 2144733
653 $a Digital marketing
653 $a Dual processing theories
653 $a Healthful consumption
653 $a Online ordering
690 $a 0338
690 $a 0623
710 2 $a University of South Florida. $b Marketing. $3 3172326
773 0 $t Dissertations Abstracts International $g 80-12A.
790 $a 0206
791 $a Ph.D.
792 $a 2019
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=13814226