Olivier Trendel
Biographic Data
| ID | 4443018 |
|---|---|
| NAME | Olivier Trendel |
| GIVEN NAMES | Olivier |
| FAMILY NAME | Trendel |
| SIGNATURE | TRENDEL O |
| AFFILIATIONS | Grenoble Ecole de Management |
| ORCID | 0000-0003-4826-6679 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 5 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Food categorization determines whether healthier food is inferred to be tastier or less tasty
Despite evidence that people believe that the unhealthier the food, the tastier it is, some studies also suggest the opposing belief—the healthier the food, the tastier it is. A framework is proposed to reconcile this contradiction, and four studies demonstrate that the discrete categorization of foods as healthful versus unhealthful determines which intuition consumers use. When stereotypically unhealthy foods (e.g., candies, ice cream, hot dogs…
Distinguishing the affective and cognitive bases of implicit attitudes to improve prediction of food choices
Distinguishing the affective and cognitive bases of implicit attitudes to improve prediction of food choices
Food categorization determines whether healthier food is inferred to be tastier or less tasty
Despite evidence that people believe that the unhealthier the food, the tastier it is, some studies also suggest the opposing belief—the healthier the food, the tastier it is. A framework is proposed to reconcile this contradiction, and four studies demonstrate that the discrete categorization of foods as healthful versus unhealthful determines which intuition consumers use. When stereotypically unhealthy foods (e.g., candies, ice cream, hot dogs…
Distinguishing the affective and cognitive bases of implicit attitudes to improve prediction of food choices
Food categorization determines whether healthier food is inferred to be tastier or less tasty
Despite evidence that people believe that the unhealthier the food, the tastier it is, some studies also suggest the opposing belief—the healthier the food, the tastier it is. A framework is proposed to reconcile this contradiction, and four studies demonstrate that the discrete categorization of foods as healthful versus unhealthful determines which intuition consumers use. When stereotypically unhealthy foods (e.g., candies, ice cream, hot dogs…
Psychology (2 works) · Advertising (1 work) · Artificial Intelligence (1 work) · Behavioral Health and Interventions (1 work) · Business (1 work) · Categorization (1 work) · Chemistry (1 work) · Cognition (1 work) · Cognitive psychology (1 work) · Cognitive resource theory (1 work)