The first named author is indebted to the Australian Research Council for contributing funds for the research described in this article.
Values and Valences: Variables Relating to the Attractiveness and Choice of Food in Different Contexts1
Article first published online: 31 JUL 2006
Journal of Applied Social Psychology
Volume 28, Issue 7, pages 639–656, April 1998
How to Cite
Feather, N. T., Norman, M. A. and Worsley, A. (1998), Values and Valences: Variables Relating to the Attractiveness and Choice of Food in Different Contexts. Journal of Applied Social Psychology, 28: 639–656. doi: 10.1111/j.1559-1816.1998.tb01724.x
- Issue published online: 31 JUL 2006
- Article first published online: 31 JUL 2006
This study investigated relations between values and the attractiveness and choice of food in different contexts for a sample of 464 participants who completed a mail survey distributed in 12 supermarkets in metropolitan Adelaide, South Australia. Participants responded to 5 hypothetical scenarios describing situations, each of which presented 2 alternatives relating to the presentation or consumption of different foods. Participants also completed the Schwartz Value Survey (Schwartz, 1992). Results showed that measures of the attractiveness (or valence) of each alternative and choice of alternative were related to specified value types for some scenarios, depending on context and structural relations among the value types engaged by each alternative. Results also implied that choice of alternative was mediated by the valences.