A Desensitization Bias in Social Judgment: Predicting Others' Emotive Reactions and Making Recommendations after Repeated Exposure

2013 ◽  
Author(s):  
Troy Campbell ◽  
Leaf van Boven ◽  
Ed O'Brien ◽  
Peter Ubel ◽  
Norbert Schwarz

2010 ◽  
Vol 41 (2) ◽  
pp. 76-81 ◽  
Author(s):  
Frank Asbrock

The stereotype content model says that warmth and competence are fundamental dimensions of social judgment. This brief report analyzes the cultural stereotypes of relevant social groups in a German student sample (N = 82). In support of the model, stereotypes of 29 societal groups led to five stable clusters of differing warmth and competence evaluations. As expected, clusters cover all four possible combinations of warmth and competence. The study also reports unique findings for the German context, for example, similarities between the perceptions of Turks and other foreigners. Moreover, it points to different stereotypes of lesbians and gay men.



2003 ◽  
Author(s):  
Elizabeth R. Thompson ◽  
Valerie E. Jefferis ◽  
Tanya L. Chartrand
Keyword(s):  


2014 ◽  
Author(s):  
Rachel Chasse ◽  
Fade Eadeh ◽  
Stephanie Peak ◽  
N. Pontus Leander


2005 ◽  
Author(s):  
Kentaro Fujita ◽  
Yaacov Trope


2004 ◽  
Author(s):  
Ryan P. Brunner ◽  
Gifford Weary


2019 ◽  
Vol 53 (4) ◽  
pp. 685-707
Author(s):  
Nguyen Pham ◽  
Maureen Morrin ◽  
Melissa G. Bublitz

Purpose This paper aims to examine how repeated exposure to health-related products that contain flavors (e.g. cherry-flavored cough syrup) create “flavor halos” that can bias perceptions about the healthfulness of foods that contain the same flavors (e.g. cherry-flavored cheesecake). Design/methodology/approach Six experiments, using both between- and within-subjects designs, explore the effects of flavor halos in hypothetical and actual consumption settings. They test the underlying mechanism, rule out competing explanations and identify an opportunity to correct the cognitive biases created by flavor halos. Findings Flavor halos can be created via repeated exposure to flavored medicinal products in the marketplace. These flavor halos bias dieters’ judgments about the healthfulness of vice foods containing such flavors. Dieters are motivated toward a directional conclusion about food healthfulness to mediate the guilt associated with consuming indulgent products. Providing dieters with corrective information mitigates these effects. Research limitations/implications The authors examine one way flavor halos are created –via repeated exposure to flavored medicinal products. Future research should explore other ways flavor halos are created and other ways to mitigate their effects. Practical implications Considering the prevalence of obesity, organizations striving to help consumers pursue health goals (e.g. weight watchers) can use flavors to improve dietary compliance. Health-care organizations can help consumers understand and correct the cognitive biases associated with flavor halos. Originality/value By identifying flavor halos, this work adds to the literature investigating how flavors influence consumers’ judgments about healthfulness. The results suggest dieters apply flavor halos as they engage in motivated reasoning to license their indulgent desires.



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