Enhancing Desirable Food Behaviors by Increasing or Decreasing Disgust: Designing and Testing Infographics

Hendrik N.J. Schifferstein*, Mailin Lemke, Niko J.H. Vegt

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

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Abstract

For health and environmental reasons, humanity should reduce the consumption of animal-based products, whereas vegetable consumption should be increased. We created stimuli (drawings with texts) that may be able to increase or decrease the purchasing of mushrooms, cheese, and meat. During the design process, we identified four aspect categories (sensory, health, environment, moral) and we generated positive and negative examples for all products. In Study 1 we determined the familiarity, credibility and relevance of each aspect and measured emotional responses to them. In Study 2, we investigated to what extent four aspects combined in an infographic on a poster lessened or strengthened the emotional responses, purchase intention, and tendency to adapt behavior for the three products. Regression analyses showed that the emotional responses to the posters were well predicted by the responses to the product aspects. Purchase intentions were mainly affected by negative affect, while positive and negative affect seemed equally important for people’s intention to change behavior.

Original languageEnglish
Pages (from-to)41-61
Number of pages21
JournalInternational Journal of Design
Volume17
Issue number3
DOIs
Publication statusPublished - 2023

Keywords

  • Communication Design
  • Design for Emotion
  • Experimental Research
  • Health Intervention
  • Research through Design

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