The Effects of Stimulus and Consumer Characteristics on the Utilization of Nutrition Information

This research investigates the effects of consumer characteristics (e.g., familiarity and enduring motivation) and stimulus characteristics (e.g., information format and content) on the utilization of nutrition information. Results indicate that both types of characteristics influence information processing and decision quality. Moreover, stimulus characteristics, in general, were found to facilitate these activities irrespective of consumer differences. National nutrition policy . . . should insure that adequate opportunity for good nutrition and adequate knowledge about how to use available foods effectively for individual and family health is available easily and continually at the community level to people in all walks of life. [WHITE