研究人员指出，食品产品名称对消费者对健康的影响是普遍的；而这种影响不能通过食物及其成分的图片展示了。因此，即使有可能被用于更精确地推断出健康信息，减肥者继续使用基于名称的推论。本研究的结果表明，两种策略，可能会使用的政策制定者，以减轻这些影响。第一个使产品名称提供明确的消费者健康协会。目前FDA规定食品标签上的身份声明要求通用或未使用的食品名称以不误导的方式在产品包装上列出。第二种策略是鼓励消费者以系统的方式评价食品的属性。本研究结果表明，当消费者在一个自底向上的属性，属性的方式评估食品，食品名称对健康相关的推论的影响减少。符合目前的建议已经上升的营销文献，这表明，旨在鼓励消费者进行更广泛的处理营养信息的公共政策努力可能会导致更好的食品相关的决定和健康的饮食习惯。进一步的研究可以把重点放在鼓励消费者明确的营养信息，如标记策略和其他教育计划，会减少产品名称和其他食品相关线索对食品的健康消费观念的影响
澳洲市场营销论文代写:食品产品名称
Researchers point out that the effect of food product name on consumers’ perceptions of healthfulness is pervasive; and this effect can not be diminished by the presentation of pictures of food items and their ingredients. Thus, even when provided with information that might be used to more accurately infer healthfulness, dieters continue to employ name-based inferences.
The results of this research suggest two strategies that might be used by policy maker to mitigate these effects. The first involves making the product name provide consumer with clear associations of healthfulness. Current FDA regulations surrounding statements of identity on food labels require that common or used food names be listed on product packaging in a manner that is not misleading.
The second strategy is to encourage consumers to evaluate the attributes of food items in s systematic manner. Results of this research show that when consumers evaluate food products in a bottom-up, attribute-by-attribute way, the effect of food product name on health-related inferences are lessened. In line with the current recommendations that have risen out of the marketing literature, this suggests that public policy efforts aimed at encouraging consumers to engage in more extensive processing of nutritional information might lead to better food-related decisions and healthy eating habits. Further research can put focus on encouraging consumers to notice clearly to nutrition information, like labeling strategies and other educational programs that might mitigate the influence of product name and other food-related cues on consumer perceptions of the healthfulness of food products.
