The effect of core menu attribute, green menu background, and gender on consumers’ attitudes toward korean dishes

References

• Allen, P., & Sachs, C. (2012). Women and food chains: The gendered politics of food. In P. A. Williams-Forson & C. Counihan (Eds.), Taking food public: Redefining foodways in a changing world (pp. 23–40). New York, NY: Routledge.
   Google Scholar
• American Heart Association. (2014, December 2). Eat more chicken, fish, and beans. Retrieved March 02, 2018, from http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Eat-More-Chicken-Fish-and-Beans_UCM_320278_Article.jsp#.WpobZ2rOWUk
   Google Scholar
• Aranceta, J., Pe´rez-Rodrigo, C., Ribas, L., & Serra-Majem, L. I. (2003). Sociodemographic and lifestyle determinants of food patterns in Spanish children and adolescents: The enKid study. European Journal of Clinical Nutrition, 57(1), S40–S44. doi:10.1038/sj.ejcn.1601813
   PubMedGoogle Scholar
• Bell, B., Adhikari, K., Chambers, I. V., Cherdchu, E., & Suwonsichon, T. (2011). Ethnic food awareness and perceptions of consumers in Thailand and the United States. Nutrition & Food Science, 41(4), 268–277. doi:10.1108/00346651111151401
   Google Scholar
• Bellizzi, J. A., & Hite, R. E. (1992). Environmental color, consumer feelings, and purchase likelihood. Psychology & Marketing, 9(5), 347–363. doi:10.1002/(ISSN)1520-6793
   Google Scholar
• Bellows, A. C., Alcaraz, G., & Hallman, W. K. (2010). Gender and food, a study of attitudes in the USA towards organic, local, US grown, and GM-free foods. Appetite, 55(3), 540–550. doi:10.1016/j.appet.2010.09.002
   PubMed Web of Science ®Google Scholar
• Bestor, T. C. (2000). How sushi went global. Foreign Policy, 121, 54–63. doi:10.2307/1149619
   Google Scholar
• Biesalski, H. K. (2005). Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet? Meat Science, 70, 509–524. doi:10.1016/j.meatsci.2004.07.017
   PubMed Web of Science ®Google Scholar
• Bingham, S. A., Hughes, R., & Cross., A. J. (2002). Effect of white versus red meat on endogenous N-nitrosation in the human colon and further evidence of a dose response. The American Society for Nutrition Sciences, 132(11), 3522S–3525S.
   Google Scholar
• Buhrmester, M., Kwang, T., & Gosling, S. D. (2011). Amazon’s Mechanical Turk: A new source of inexpensive, yet high-quality data? Perspectives on Psychological Science : A Journal of the Association for Psychological Science: a Journal of the Association for Psychological Science, 6(1), 3–5. doi:10.1177/1745691610393980
   Web of Science ®Google Scholar
• Caraher, M., Dixon, P., Lang, T., & Carr-Hill, R. (1999). The state of cooking in England: The relationship of cooking skills to food choice. British Food Journal, 101(8), 590–609. doi:10.1108/00070709910288289
   Google Scholar
• Cooke, L. J., & Wardle, J. (2005). Age and gender differences in children’s food preferences. British Journal of Nutrition, 93(5), 741–746. doi:10.1079/BJN20051389
   PubMed Web of Science ®Google Scholar
• Elliot, A. J., Maier, M. A., Moller, A. C., Friedman, R., & Meinhardt, J. (2007). Color and psychological functioning: The effect of red on performance attainment. Journal of Experimental Psychology: General, 136(1), 154–168. doi:10.1037/0096-3445.136.1.154
   PubMed Web of Science ®Google Scholar
• Fagerli, R. A., & Wandel, M. (1999). Gender differences in opinions and practices with regard to a “healthy diet”. Appetite, 32(2), 171–190. doi:10.1006/appe.1998.0188
   PubMed Web of Science ®Google Scholar
• Funk, D., & Oly Ndubisi, N. (2006). Colour and product choice: A study of gender roles. Management Research News, 29(1/2), 41–52. doi:10.1108/01409170610645439
   Google Scholar
• Garber, L. L., Jr, Hyatt, E. M., & Starr, R. G., Jr. (2000). The effects of food color on perceived flavor. Journal of Marketing Theory and Practice, 8(4), 59–72. doi:10.1080/10696679.2000.11501880
   Google Scholar
• Giovanucci, E., Rimm, E. B., Stampfer, M. J., Colditz, G., Ascherio, A., & Willett, W. C. (1994). Intake of fat, meat, and fiber in relation to risk of colon cancer in men. Cancer Research, 54(9), 2390–2397.
   PubMed Web of Science ®Google Scholar
• Gopikrishna, R., & Kumar, M. (2015). A conceptual study on psychology of colour in marketing and branding. International Journal of Economic Research, 12(2), 501–505.
   Google Scholar
• Ha, J., & Jang, S. C. (2010a). Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International Journal of Hospitality Management, 29(3), 520–529. doi:10.1016/j.ijhm.2009.12.005
   Web of Science ®Google Scholar
• Ha, J., & Jang, S. C. (2010b). Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants. International Journal of Hospitality Management, 29(1), 2–13. doi:10.1016/j.ijhm.2009.03.009
   Web of Science ®Google Scholar
• Hagtvedt, H., & Brasel, S. A. (2016). Cross-modal communication: Sound frequency influences consumer responses to color lightness. Journal of Marketing Research, 53(4), 551–562. doi:10.1509/jmr.14.0414
   Web of Science ®Google Scholar
• Hardin-Fanning, F., & Gokun, Y. (2014). Gender and age are associated with healthy food purchases via grocery voucher redemption. Rural Remote Health, 14(3), 2830.
   PubMed Web of Science ®Google Scholar
• Harrington, R. J., Ottenbacher, M. C., & Kendall, K. W. (2011). Fine-dining restaurant selection: Direct and moderation effects of customer attributes. Journal of Foodservice Business Research, 14(3), 272–289. doi:10.1080/15378020.2011.594388
   Google Scholar
• Hoegg, J., & Alba, J. W. (2006). Taste perception: More than meets the tongue. Journal of Consumer Research, 33(4), 490–498. doi:10.1086/510222
   Web of Science ®Google Scholar
• Huff, C., & Tingley, D. (2015). “Who are these people?” Evaluating the demographic characteristics and political preferences of MTurk survey respondents. Research and Politics, 2(3), 1–12. doi:10.1177/2053168015604648
   Web of Science ®Google Scholar
• Hursti, U. K. K., & Magnusson, M. K. (2003). Consumer perceptions of genetically modified and organic foods. What kind of knowledge matters? Appetite, 41(2), 207–209. doi:10.1016/S0195-6663(03)00056-4
   PubMed Web of Science ®Google Scholar
• Imschloss, M., & Kuehnl, C. (2017). Don’t ignore the floor: Exploring multisensory atmospheric congruence between music and flooring in a retail environment. Psychology & Marketing, 34(10), 931–945. doi:10.1002/mar.21033
   Web of Science ®Google Scholar
• Jang, S. C., Ha, J., & Park, K. (2012). Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S. International Journal of Hospitality Management, 31(3), 990–1003. doi:10.1016/j.ijhm.2011.12.003
   Web of Science ®Google Scholar
• Kaplan, K. J. (1972). On the ambivalence-indifference problem in attitude theory and measurement: A suggested modification of the semantic differentail technique. Psychological Bulletin, 77, 361–372. doi:10.1037/h0032590
   Web of Science ®Google Scholar
• Karnal, N., Machiels, C. J. A., Orth, U. R., & Mai, R. (2016). Healthy by design, but only when in focus: Communicating non-verbal health cues through symbolic meaning in packaging. Food Quality and Preference, 52, 106–119. doi:10.1016/j.foodqual.2016.04.004
   Web of Science ®Google Scholar
• Kennedy, O. B., Stewart-Knox, B. J., Mitchell, P. C., & Thurnham, D. I. (2004). Consumer perception of poultry meat: A qualitative analysis. Nutrition & Food Science, 34(3), 122–129. doi:10.1108/00346650410536746
   Google Scholar
• Kim, S., Choe, J. Y., & Lee, A. (2015). Efforts to globalize a national food: Market segmentation by reasons for ethnic food preferences. International Journal of Contemporary Hospitality Management, 28(10), 2310–2330. doi:10.1108/IJCHM-03-2015-0151
   Web of Science ®Google Scholar
• Krishna, A., Elder, R. S., & Caldara, C. (2010). Feminine to smell but masculine to touch? Multisensory congruence and its effect on the aesthetic experience. Journal of Consumer Psychology, 20(4), 410–418. doi:10.1016/j.jcps.2010.06.010
   Web of Science ®Google Scholar
• Kubberød, E., Ueland, Ø., Rødbotten, M., Westad, F., & Risvik, E. (2002). Gender specific preferences and attitudes towards meat. Food Quality and Preference, 13(5), 285–294. doi:10.1016/S0950-3293(02)00041-1
   Web of Science ®Google Scholar
• Labrecque, L. I., & Milne, G. R. (2012). Exciting red and competent blue: The importance of color in marketing. Journal of the Academy of Marketing Science, 40(5), 711–727. doi:10.1007/s11747-010-0245-y
   Web of Science ®Google Scholar
• Labrecque, L. I., Patrick, V. M., & Milne, G. R. (2013). The marketers’ prismatic palette: A review of color research and future directions. Psychology & Marketing, 30(2), 187–202. doi:10.1002/mar.20597
   Web of Science ®Google Scholar
• Leeper, T. J. (2016). Crowdsourced data preprocessing with R and Amazon Mechanical Turk. The R Journal, 8(1), 276–288.
   Google Scholar
• Lohse, G. L., & Rosen, D. L. (2001). Signaling quality and credibility in yellow pages advertising: The influence of color and graphics on choice. Journal of Advertising, 30(2), 73–83. doi:10.1080/00913367.2001.10673639
   Web of Science ®Google Scholar
• Mai, R., Symmank, C., & Seeberg-Elverfeldt, B. (2016). Light and pale colors in food packaging: When does this package cue signal superior healthiness or inferior tastiness? Journal of Retailing, 92(4), 426–444. doi:10.1016/j.jretai.2016.08.002
   Web of Science ®Google Scholar
• Mattila, A. S., & Wirtz, J. (2001). Congruency of scent and music as a driver of in-store evaluations and behavior. Journal of Retailing, 77(2), 273–289. doi:10.1016/S0022-4359(01)00042-2
   Web of Science ®Google Scholar
• National Institute of Diabetes and Digestive and Kidney Diseases. (2017, August 01). Overweight & Obesity statistics. Retrieved November 16, 2017, from https://www.niddk.nih.gov/health-information/health-statistics/overweight-obesity
   Google Scholar
• National Restaurant Association. (2015, August 19). New research finds americans are embracing global cuisines on restaurant menus. Retrieved March 06, 2018, from http://www.restaurant.org/Pressroom/Press-Releases/New-Research-Finds-Americans-are-Embracing-Global
   Google Scholar
• Nayga, R. M. (1996). Determinants of consumers’ use of nutritional information on food packages. Journal of Agricultural and Applied Economics, 28(2), 303–312. doi:10.1017/S107407080000732X
   Google Scholar
• Pancer, E., McShane, L., & Noseworthy, T. J. (2017). Isolated environmental cues and product efficacy penalties: The color green and eco-labels. Journal of Business Ethics, 143(1), 159–177. doi:10.1007/s10551-015-2764-4
   Web of Science ®Google Scholar
• Paolacci, G., Chandler, J., & Ipeirotis, P. G. (2010). Running experiments on Amazon Mechanical Turk. Judgment and Decision Making, 5(5), 411–419.
   Web of Science ®Google Scholar
• Phillips, R. L., Lemon, F. R., Beeson, W. L., & Kuzma, J. W. (1978). Coronary heart disease mortality among Seventh-Day Adventists with differing dietary habits: A preliminary report. The American Journal of Clinical Nutrition, 31(10), S191–S198. doi:10.1093/ajcn/31.10.S191
   PubMed Web of Science ®Google Scholar
• Rappoport, L., Peters, G. R., Downey, R., McCann, T., & Huff-Corzine, L. (1993). Gender and age differences in food cognition. Appetite, 20(1), 33–52. doi:10.1006/appe.1993.1004
   PubMed Web of Science ®Google Scholar
• Robinson, R., & Smith, C. (2003). Associations between self-reported health conscious consumerism, body-mass index, and attitudes about sustainably produced foods. Agriculture and Human Values, 20(2), 177–187. doi:10.1023/A:1024017610510
   Web of Science ®Google Scholar
• Rozin, P., Hormes, J. M., Faith, M. S., & Wansink, B. (2012). Is meat male? A quantitative multimethod framework to establish metaphoric relationships. Journal of Consumer Research, 39(3), 629–643. doi:10.1086/664970
   Web of Science ®Google Scholar
• Schuldt, J. P. (2013). Does green mean healthy? Nutrition label color affects perceptions of healthfulness. Health Communication, 28(8), 814–821. doi:10.1080/10410236.2012.725270
   PubMed Web of Science ®Google Scholar
• Sundar, A., & Kellaris, J. J. (2016). How logo colors influence shoppers’ judgments of retailer ethicality: The mediating role of perceived eco-friendliness. Journal of Business Ethics, 146(3), 685–701. doi:10.1007/s10551-015-2918-4
   Web of Science ®Google Scholar
• Toden, S., Bird, A. R., Topping, D. L., & Conlon, M. A. (2007). High red meat diets induce greater numbers of colonic DNA double-strand breaks than white meat in rats: Attenuation by high-amylose maize starch. Carcinogenesis, 28(11), 2355–2362. doi:10.1093/carcin/bgm216
   PubMed Web of Science ®Google Scholar
• Turrell, G. (1997). Determinants of gender differences in dietary behavior. Nutrition Research, 17(7), 1105–1120. doi:10.1016/S0271-5317(97)00082-1
   Web of Science ®Google Scholar
• Wardle, J., Haase, A. M., Steptoe, A., Nillapun, M., Jonwutiwes, K., & Bellisie, F. (2004). Gender differences in food choice: The contribution of health beliefs and dieting. Annals of Behavioral Medicine : a Publication of the Society of Behavioral Medicine, 27(2), 107–116. doi:10.1207/s15324796abm2702_5
   PubMed Web of Science ®Google Scholar
• White, A., Strezhnev, A., Lucas, C., Kruszewska, D., & Huff, C. (2016). Investigator characteristics and respondent behavior in online surveys. Retrieved from http://christopherlucas.org/files/PDFs/MTurkaudit.pdf.
   Google Scholar
• Willett, W. C., Stampfer, M. J., Colditz, G. A., Rosner, B. A., & Speizer, F. E. (1990). Relation of meat, fat and fiber intake to the risk of colon cancer in a prospective study among women. The New England Journal of Medicine, 323, 1664–1672. doi:10.1056/NEJM199012133232404
   PubMed Web of Science ®Google Scholar