Suchergebnisse

to the Volume -- I: Economic Factors and Individual Satisfaction -- National Wealth and Individual Happiness -- Beliefs about Attainment of Life Satisfaction as Determinants of Preferences for Everyday Activities -- Need for Achievement and Entrepreneurial Activity in Small Firms -- The Kibbutz and Private Property -- II: Inflation, Unemployment, and Taxation -- Perceptions of Inflation -- Cross-Sectional Evidence on the Rationality of the Mean and Variance of Inflation Expectations -- The Perceived Causal Structure of Unemployment -- A Cross-National Comparison of Attitudes, Personality, Behaviour, and Social Comparison in Tax Evasion Experiments -- Perception and Judgment of Marginal Tax Rates After a Tax Reduction -- III: Utility and Decision Theory -- Beyond the Expected Utility Proposition in Rational Decision Making -- Levels of Aspiration, Promises, and the Possibility of Revaluation -- Another Attitude Towards Multi-Attribute Attitude Theories -- Application of the Valence-Instrumentality-Expectancy and Multiattribute Utility Models in the Prediction of Worker Effort -- Prediction of Preference Reversals by the Linearized Moments Model -- Economic Man or Social Man — Exploring Free Riding in the Production of Collective Goods -- IV: Consumer Behaviour -- From the Consumption of Necessities to Experience-Seeking Consumption -- Personality Traits as Elements in a Model of Eating Behaviour -- The "New Values" and Consumer Behaviour — Some Empirical Findings From Austria -- Understanding Children's Economic Socialization -- A Model of Consumer Behaviour in the Situation of Shortages -- V: New Views on Economic Analysis -- The Quantitative Analysis of Economic Behavior With Laboratory Animals -- Subjectivism in Economics — A Suggested Reorientation.

AbstractWe review research on eye movements in decision making and show that decision makers are subject to several visual biases such as the size, salience, position, emotional valence, predictability, and number of information elements. These biases lead decision makers to allocate their attention in ways that are arbitrary to their goals and sometimes bias their choices. We show that while some visual biases can be minimized, others are unavoidable. Consequently, it is impossible to present information in a completely neutral way. Any presentation format will bias decision makers to attend or ignore different information and thereby influence their choices.

1. Functional foods is a relatively new concept covering food products enriched with various kinds of (natural) substances (eg vitamins, minerals or probiotic cultures) or modified so as to provide consumers with an additional physiological benefit presumed to prevent disease or promote health, without them having to change their eating habits fundamentally. 2. Health is one of the most important choice criteria, when consumers purchase food products. The fact that most health consequences of food are long term and therefore inaccessible at the time of purchase, the evaluation has to be based on nutritional information, eg health claims and other more accessible food qualities, eg taste, appearance, and processing method (when disclosed) which consumers may associate with health in one way or another. Consumers' acceptance of functional foods therefore depends on the health information available as well as on their associations between wholesomeness and other qualities of functional foods. 3. Experience with functional foods introduced so far has disclosed national differences when it comes to consumer acceptance. One explanation may be that legislation on health claims varies across countries; another explanation may be differences in cultural values, which possibly lead to different associations between wholesomeness and other quality aspects, such as taste, convenience and method of processing. 4. Using conjoint analysis and survey questions (n=1500), the aim of the study presented in this paper is to investigate whether there are differences in the acceptance of functional foods in Denmark, Finland and the United States, and to which extent they are related to differences in consumers' nutritional knowledge, health associations and cultural values. The general results of the study indicate that Finnish consumers accept functional foods more readily than do American and Danish consumers. In all three countries, however, the results also indicate that consumers are more positive towards enrichments with well-known nutritional effects and that the use of health claims, which are restricted by law in all three countries, has a potential, positive effect on the acceptance of functional foods.