1. ZHAW digitalcollection
  2. Angewandte Psychologie
  3. Publikationen
  4. Publikationen Angewandte Psychologie
Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-24009
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dc.contributor.authorReijnen, Ester-
dc.contributor.authorKühne, Swen J.-
dc.contributor.authorRitter, Reto-
dc.date.accessioned2022-01-27T15:28:32Z-
dc.date.available2022-01-27T15:28:32Z-
dc.date.issued2021-03-
dc.identifier.issn1927-0887de_CH
dc.identifier.issn1927-0895de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/24009-
dc.description.abstractDespite promising interventions to lower people’s daily sugar consumption, such as health- or taste-focused labels, the consumption of sugar-sweetened beverages (SSBs) continues to rise. To improve the effectiveness of existing labels, the way people process sugar amounts in grams (g) as displayed on beverages seems to merit elucidation. For example, do people perceive the difference in the amount of sugar, and thus in the subjective sweet taste, between two beverages according to Weber’s law? Additionally, is that perceived difference the cause of their beverage choice? In order to investigate these questions, participants in this online experiment first had to estimate the sugar difference between two beverages based on grams and then decide whether they would switch to a lower-sugar beverage. We found that participants’ different estimates followed Weber’s law. The choice of the lower-sugar beverage, however, depended on how large they personally perceived that difference. In other words, the choice was independent of the ratio. These results show that future labels, rather than indicating the total amount of sugar, should indicate whether the reduction, for example in the amount of sugar compared to another beverage, was perceived as significant by others.de_CH
dc.language.isoende_CH
dc.publisherCanadian Center of Science and Educationde_CH
dc.relation.ispartofJournal of Food Researchde_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectSugar sweetened beveragede_CH
dc.subjectChoicede_CH
dc.subjectRatiode_CH
dc.subjectIndividual perceived differencede_CH
dc.subjectTastede_CH
dc.subject.ddc150: Psychologiede_CH
dc.titleA healthier beverage choice is based on a subjective assessment of sweet tastede_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementAngewandte Psychologiede_CH
zhaw.organisationalunitPsychologisches Institut (PI)de_CH
dc.identifier.doi10.5539/jfr.v10n2p47de_CH
dc.identifier.doi10.21256/zhaw-24009-
zhaw.funding.euNode_CH
zhaw.issue2de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end55de_CH
zhaw.pages.start47de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume10de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedPI - Umwelt- und Nachhaltigkeitspsychologiede_CH
zhaw.webfeedAngewandte Kognitionspsychologiede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
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Reijnen, E., Kühne, S. J., & Ritter, R. (2021). A healthier beverage choice is based on a subjective assessment of sweet taste. Journal of Food Research, 10(2), 47–55. https://doi.org/10.5539/jfr.v10n2p47
Reijnen, E., Kühne, S.J. and Ritter, R. (2021) ‘A healthier beverage choice is based on a subjective assessment of sweet taste’, Journal of Food Research, 10(2), pp. 47–55. Available at: https://doi.org/10.5539/jfr.v10n2p47.
E. Reijnen, S. J. Kühne, and R. Ritter, “A healthier beverage choice is based on a subjective assessment of sweet taste,” Journal of Food Research, vol. 10, no. 2, pp. 47–55, Mar. 2021, doi: 10.5539/jfr.v10n2p47.
REIJNEN, Ester, Swen J. KÜHNE und Reto RITTER, 2021. A healthier beverage choice is based on a subjective assessment of sweet taste. Journal of Food Research. März 2021. Bd. 10, Nr. 2, S. 47–55. DOI 10.5539/jfr.v10n2p47
Reijnen, Ester, Swen J. Kühne, and Reto Ritter. 2021. “A Healthier Beverage Choice Is Based on a Subjective Assessment of Sweet Taste.” Journal of Food Research 10 (2): 47–55. https://doi.org/10.5539/jfr.v10n2p47.
Reijnen, Ester, et al. “A Healthier Beverage Choice Is Based on a Subjective Assessment of Sweet Taste.” Journal of Food Research, vol. 10, no. 2, Mar. 2021, pp. 47–55, https://doi.org/10.5539/jfr.v10n2p47.


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