When using nutritional labels, less is better

Marie Prevost, Pascal Hot, Monica Baciu (), Bernard Ruffieux, David Meary (), Paolo Crosetto () and Laurent Muller ()
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Marie Prevost: LPNC - Laboratoire de Psychologie et NeuroCognition - UPMF - Université Pierre Mendès France - Grenoble 2 - UJF - Université Joseph Fourier - Grenoble 1 - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc - CNRS - Centre National de la Recherche Scientifique
Pascal Hot: LPNC - Laboratoire de Psychologie et NeuroCognition - UPMF - Université Pierre Mendès France - Grenoble 2 - UJF - Université Joseph Fourier - Grenoble 1 - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc - CNRS - Centre National de la Recherche Scientifique
Monica Baciu: LPNC - Laboratoire de Psychologie et NeuroCognition - UPMF - Université Pierre Mendès France - Grenoble 2 - UJF - Université Joseph Fourier - Grenoble 1 - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc - CNRS - Centre National de la Recherche Scientifique
Bernard Ruffieux: Grenoble INP - Institut polytechnique de Grenoble - Grenoble Institute of Technology
David Meary: LPNC - Laboratoire de Psychologie et NeuroCognition - UPMF - Université Pierre Mendès France - Grenoble 2 - UJF - Université Joseph Fourier - Grenoble 1 - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc - CNRS - Centre National de la Recherche Scientifique
Paolo Crosetto: GAEL - Laboratoire d'Economie Appliquée = Grenoble Applied Economics Laboratory - UPMF - Université Pierre Mendès France - Grenoble 2 - INRA - Institut National de la Recherche Agronomique
Laurent Muller: GAEL - Laboratoire d'Economie Appliquée = Grenoble Applied Economics Laboratory - UPMF - Université Pierre Mendès France - Grenoble 2 - INRA - Institut National de la Recherche Agronomique

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Abstract: New colorful nutrional labels are now used in some countries to help people better evaluate how healthy are food products. But little is known about how we understand and manipulate colored information to evaluate food products. The authors test how people evaluate anonymous food products from nutritional information displayed as numbers (% of daily amount) or as colors (red, amber, green). They anticipate that people will categorize food as bad for their health as soon as the color red is presente, and that the performance and reaction time will reflect that colors are easier to use (possible use of heuristics) compared to numbers (very analytical).

Date: 2015-03-12
Note: View the original document on HAL open archive server: https://hal.science/hal-01190188v1
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Published in ICPS 2015 - International Convention of Psychological Science, Mar 2015, Amsterdam, Netherlands. pp.1, 2015

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-01190188

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