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A “Healthy” Color: Information About Healthy Eating Attenuates the “Red Effect”
The influence of the color red on our evaluative processes and psychological, emotional, and cognitive decision making is known as the “red effect.” The present study tested the hypothesis that this “red effect” could be attenuated by information about the healthfulness of an individual’s diet. To t...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Canadian Center of Science and Education
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4803953/ https://www.ncbi.nlm.nih.gov/pubmed/26234987 http://dx.doi.org/10.5539/gjhs.v8n1p56 |