Positively versus negatively framed prod
โ
Robert J. Donovan; Geoffrey Jalleh
๐
Article
๐
1999
๐
John Wiley and Sons
๐
English
โ 163 KB
๐ 2 views
Previous studies have shown that the positive framing of a meat product attribute (i.e., 75% lean) results in more positive evaluation of the product than its presumed equivalent negative framing (25% fat). Other framing studies, particularly those dealing with health messages, show mixed results, a