| 来源类型 | Working Paper
|
| 规范类型 | 报告
|
| DOI | 10.3386/w19654
|
| 来源ID | Working Paper 19654
|
| Making Nutritional Information Digestible: Effects of a Receipt-Based Intervention on Restaurant Purchases |
| Kelly Bedard; Peter J. Kuhn
|
| 发表日期 | 2013-11-14
|
| 出版年 | 2013
|
| 语种 | 英语
|
| 摘要 | We study the effects of receipts that include personalized ordering suggestions designed to reduce fat and calorie consumption on purchasing behavior at a restaurant chain. We find that customers, in the aggregate, made most of the item substitutions that were encouraged by the messages, such as substituting ham for sausage in a breakfast sandwich, or substituting frozen yogurt for ice cream, though effects on overall calories and fat consumed were small. The results illustrate the potential of emerging information technologies, which allow retailers to tailor product marketing to individual consumers, to contribute in meaningful new ways to the battle against obesity. |
| 主题 | Econometrics
; Estimation Methods
; Microeconomics
; Behavioral Economics
; Households and Firms
; Health, Education, and Welfare
; Health
|
| URL | https://www.nber.org/papers/w19654
|
| 来源智库 | National Bureau of Economic Research (United States)
|
| 引用统计 |
|
| 资源类型 | 智库出版物
|
| 条目标识符 | http://119.78.100.153/handle/2XGU8XDN/577328
|
推荐引用方式
GB/T 7714 |
Kelly Bedard,Peter J. Kuhn. Making Nutritional Information Digestible: Effects of a Receipt-Based Intervention on Restaurant Purchases. 2013.
|
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。
