Choices of the products in the four experimental conditions (percentages are in parenthesis)
| . | Yogurt . | Cereals . | Cookies . | Milk . | Fruit juice . | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| . | Product A . | Product B . | Product A . | Product B . | Product A . | Product B . | Product A . | Product B . | Product A . | Product B . |
| Treatment . | n (%) . | n (%) . | n (%) . | n (%) . | n (%) . | n (%) . | n (%) . | n (%) . | n (%) . | n (%) . |
| Without HSR label | 27 (28.1%) | 69 (71.9%) | 47 (49.0%) | 49 (51.0%) | 22 (22.9%) | 74 (77.1%) | 47 (49.0%) | 49 (51.0%) | 70 (72.9%) | 26 (27.1%) |
| With HSR on Product A | 26 (26.5%) | 72 (73.5%) | 62 (63.3%) | 36 (36.7%) | 23 (23.5%) | 75 (76.5%) | 71 (72.4%) | 27 (27.6%) | 71 (72.4%) | 27 (27.6%) |
| With HSR on Product B | 19 (19.2%) | 80 (80.8%) | 51 (51.5%) | 48 (48.5%) | 25 (25.3%) | 74 (74.7%) | 45 (45.5%) | 54 (54.5%) | 63 (63.6%) | 36 (36.4%) |
| With HSR on both | 19 (18.8%) | 82 (81.2%) | 59 (58.4%) | 42 (41.6%) | 20 (19.8%) | 81 (80.2%) | 60 (59.4%) | 41 (40.6%) | 73 (72.3%) | 28 (27.7%) |
| . | Yogurt . | Cereals . | Cookies . | Milk . | Fruit juice . | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| . | Product A . | Product B . | Product A . | Product B . | Product A . | Product B . | Product A . | Product B . | Product A . | Product B . |
| Treatment . | n (%) . | n (%) . | n (%) . | n (%) . | n (%) . | n (%) . | n (%) . | n (%) . | n (%) . | n (%) . |
| Without HSR label | 27 (28.1%) | 69 (71.9%) | 47 (49.0%) | 49 (51.0%) | 22 (22.9%) | 74 (77.1%) | 47 (49.0%) | 49 (51.0%) | 70 (72.9%) | 26 (27.1%) |
| With HSR on Product A | 26 (26.5%) | 72 (73.5%) | 62 (63.3%) | 36 (36.7%) | 23 (23.5%) | 75 (76.5%) | 71 (72.4%) | 27 (27.6%) | 71 (72.4%) | 27 (27.6%) |
| With HSR on Product B | 19 (19.2%) | 80 (80.8%) | 51 (51.5%) | 48 (48.5%) | 25 (25.3%) | 74 (74.7%) | 45 (45.5%) | 54 (54.5%) | 63 (63.6%) | 36 (36.4%) |
| With HSR on both | 19 (18.8%) | 82 (81.2%) | 59 (58.4%) | 42 (41.6%) | 20 (19.8%) | 81 (80.2%) | 60 (59.4%) | 41 (40.6%) | 73 (72.3%) | 28 (27.7%) |
Source(s): Authors’ work