參考文獻 |
參考文獻
一、中文部分
田井典子、石井陽子,(2009),COLORS&DISHES食色62個瞬間的IDEAS,四塊玉文化出版,台北。
健康雲,(2016),天冷心情差、食慾增加又嗜睡? 5題自測「冬季憂鬱症」,資料來源:http://health.ettoday.net/news/822248
陳瑩瑄,(2015),心情、時間傾向與幸福對女性選擇甜點的影響,義守大學管理學院碩博士班學位論文。
湯嘉明、陳俊宏,(2000),色彩意象傳達容易引起食慾之研究-以彩色湯匙為例。
葉美莉,(2000),商用色彩學,果岩。
廖慈純、黃惠玲,(2010),色彩概論,啟英文化。
衛生福利部,(2016),響應世界肥胖日 三成小孩過重或肥胖 7撇步戰勝兒童肥胖,資料來源:http://www.mohw.gov.tw/news/572457271
盧瑩娣,(2006),色彩對誘發食慾影響之研究-以蛋糕盤為例,國立雲林科技大學,視覺傳達設計系碩士論文。
二、英文部分
Bagchi, R., & Cheema, A. (2013). The effect of red background color on willing-to-pay: The moderating role of selling mechanism. Journal of Consumer Research, 39(5), 947-960.
Bargh, J.A., & Shalev, I. (2012). The substitutibility of physical and social warmth in everyday life. Emotion, 12(1), 154-162.
Barsalou, L.W. (2008). Grounded cognition. Annual Review of Psychology, 59, 617-645.
Belk, R. W. (1975). Situational variables and consumer behavior. Journal of Consumer Research, 2(3), 157-164.
Bellizzi, J. A., & Hite, R. E. (1992). Environmental color, consumer feelings, and purchase likelihood. Psychology & Marketing, 9(5), 347-363.
Ebbinghaus, H., & Abri, B. (1902). der Psychologie. LeipzigL: Veit.
Elliot, A. J., Maier, M. A., Binser, M. J., Friedman, R., & Pekrun, R. (2009). The effect of red on avoidance behavior in achievement contexts. Personality and Social Psychology Bulletin, 35(3), 365-375.
Genschow, O., Reutner, L., & Wänke, M. (2012). The color red reduces snack food and soft drink intake. Appetite, 58(2), 699-702.
Gerend, M. A., & Sias, T. (2009). Message framing and color priming: How subtle threat cues affect persuasion. Journal of Experimental Social Psychology, 45(4), 999-1002.
Heufler, G. (2006). DESIGN BASICS. Von der Idee zum Produkt.
Hong, J., & Sun, Y. (2012). Warm it up with love: The effect of physical coldness on liking of romance movies. Journal of Consumer Research, 39(2), 293-306.
IJzerman, H., & Semin, G.R. (2009). The thermometer of social relations: Mapping social proximity on temperature. Psychological Science, 20(10), 1214-1220.
IJzerman, H., & Semin, G.R. (2010). Temperature perceptions as a ground for social proximity. Journal of Experimental Social Psychology, 46(4), 867-873.
Jiang, Y., Gorn, G. J., Galli, M., & Chattopadhyay, A. (2016). Does your company have the right logo? How and why circular-and angular-logo shapes influence brand attribute judgments. Journal of Consumer Research, 42(5), 709-726.
Kotler, P. (1973-74). Atmospherics as a marketing tool. Journal of Retailing, 49(4), 48-61.
Lakoff, G., & Johnson, M. (1999). Philosophy in the flesh: The embodied mind and its challenge to western thought. NY: Basic Books.
Lin, Lin, & Hung, (2015)
Mehta, R., & Zhu, R. J. (2009). Blue or red? Exploring the effect of color on cognitive task performances. Science, 323(5918), 1226-1229.
Mishra, A., Mishra, H., & Masters, T. M. (2012). The influence of bite size on quantity of food consumed: a field study. Journal of Consumer Research, 38(5), 791-795.
Patch, C. S., Tapsell, L. C., & Williams, P.G. (2004). Dietetics and functional foods. Nutrition and Dietetics, 61, 22–29.
Rolls, B. J., Roe, L. S., Kral, T. V., Meengs, J. S., & Wall, D. E. (2004). Increasing the portion size of a packaged snack increases energy intake in men and women. Appetite, 42(1), 63-69.
Schwartz, J., & Byrd-Bredbenner, C. (2006). Portion distortion: typical portion sizes selected by young adults. Journal of the American Dietetic Association, 106(9), 1412-1418.
Scott, M. L., Nowlis, S. M., Mandel, N., & Morales, A. C. (2008). The effects of reduced food size and package size on the consumption behavior of restrained and unrestrained eaters. Journal of Consumer Research, 35(3), 391-405.
Stroebele, N., & De Castro, J. M. (2004). Effect of ambience on food intake and food choice. Nutrition, 20(9), 821-838.
Tepper, B. J. & Trail, A. C. (1998). Taste or health: A study on consumer acceptance of corn chips. Food Quality and Preference, 9(4), 267-272.
Titchener, E. B. (1908). Lectures on the elementary psychology of feeling and attention. Macmillan.
Van Kleef, E., Shimizu, M., & Wansink, B. (2012). Serving bowl selection biases the amount of food served. Journal of nutrition education and behavior, 44(1), 66-70.
Wansink, B. & Park, S. B. (2002). Sensory suggestiveness and labeling: Do soy labels bias taste? Journal of Sensory Studies, 17(5), 483-491.
Wansink, B. (2004). Environmental Factors That Increase the Food Intake and Consumption Volume of Unknowing Consumers. Annual Review of Nutrition, 24, 455-479.
Wansink, B. (2004). Environmental Factors That Increase the Food Intake and Consumption Volume of Unknowing Consumers. Annual Review of Nutrition, 24, 455-479.
Wansink, B., Painter, J. E., & North, J. (2005). Bottomless Bowls: Why Visual Cues of Portion Size May Influence Intake. Obesity Research, 13(1), 93-100.
Wansink, B., Van Ittersum, K., & Painter, J. E. (2006). Ice cream illusions: bowls, spoons, and self-served portion sizes. American journal of preventive medicine, 31(3), 240-243.
Wesp, R. (2000). Object recognition may distort size perception. Perceptual and motor skills, 90(3), 803-809.
Williams, L.E., & Bargh, J.A. (2008). Keeping one’s distance: The influence of spatial distance cues on affect and evaluation. Psychological Science, 19(3), 302-308. |