Some breakfasts make one lethargic, some make one flatulent, some cause sulfite odor from mouth and pores, offensive to some, not to others, some cause hypertension, too much cofee can make one jittery, but, product B does/does not: enter claim here, then, color of food, placement, and presentation, all psychologically driven needs, one wont eat what looks like spacefood readily no matter what it tastes like, many aspects.
Steven
My personal favorite is Light Humus, extra oil and balsamic, sour cream and onion triscuits, and cheap coffee out of great grandmothers celebrity fine china. Cream out of a Woodsbury Pewter tankard, and sugar out of its' companion sugar dish. Seems to be perfect balance at my age for healthy "guts" , energy load, and being able to move after eating it. Also, my hematocrits stay about the same as eating meat per every other meal.
I would suggest Petty & Cacioppo's (1981) studies on attitude persistence and peripheral route to persuasion. In general, the theory states that for a message to be persuasive, you must first be paying attention to it in some capacity. However, the extent to which you’re paying attention makes a big difference. That is, are you thoughtlessly paying attention to the message? Or are you carefully scrutinizing it? Depending on the answer, different components of the message will be more or less persuasive.A low-thinking, cue-based type of persuasion is called the peripheral route to persuasion. It relies on automatic mental triggers to convince us. Most frequently, marketers employ this kind of persuasion, using tricks like celebrity advocacy or claiming that “millions have bought this product!”
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