基于归因理论的悲伤情绪对消费者食物偏好影响研究

How Sad Mood Affect Consumers’ Food Preference: The Moderating Effect of Attribution

基于归因理论与情绪调节视角,探讨悲伤情绪对消费者食物偏好的影响。通过3个实验验证当个体处于悲伤情绪时,归因会影响食物选择的偏好;悲伤情绪应对方式会中介情绪与食物偏好之间的关系。具体而言,当个体感知引发悲伤情绪的事件是内部归因时,更倾向于采取问题聚焦的应对方式,从认知的角度思考并提高自己,避免未来更多的损失,进而选择健康食物;当个体感知引发悲伤情绪的事件是外部归因时,更倾向于采取情绪聚焦的应对方式,从情绪的角度修复或远离悲伤情绪,进而选择不健康食物。

Drawing on the coping and attribution literature,the present study conducts three experiments to demonstrate that attribution is a key moderator that influences the type of coping(problem- focused vs.emotion-focused)people adopted after a failure and that it should also influence the food preferred by people in a sad mood.Specifically,when people in a sad mood perceive the failure to be internal attribution,they would retrospect the whole thing from a cognitive perspective in an attempt to avoid further losses in the future,and prefer healthy(vs.unhealthy)food which helps prevent further loss.By contrast,when people in a sad mood perceive the antecedent failure to be external attribution,they will prefer unhealthy(vs.healthy)food which helps divert their attention away from the failure and repair their sad mood.