نتایج جستجو برای: therefore stbcrb
تعداد نتایج: 624424 فیلتر نتایج به سال:
Behavioral choice alters one's preference rather than simply reflecting it. This effect to fit preferences with past choice, is known as "choice-induced preference change." After making a choice between two equally attractive options, one tends to rate the chosen option better than they initially did and/or the unchosen option worse. The present study examined how behavioral choice changes subs...
BACKGROUND Educational attainment is associated with many life outcomes, including income, occupation and many health and lifestyle variables. Many researchers use it as a control variable in epidemiological and other social scientific studies, often without specifying exactly what environmental effects or set of personal characteristics is being controlled. Other researchers assume that geneti...
Relevant others (e.g., fellow group members) influence how goals and goal-directed behaviors are construed and valued. In turn, according to the “expectancy × value” model of motivated behavioral choice, people engage in goal-directed behaviors when they expect success and ascribe high values to a certain task. In this pilot study, we combine predictions from a social psychological goal perspec...
By utilizing different communication channels, such as verbal language, gestures or facial expressions, virtually embodied interactive humans hold a unique potential to bridge the gap between human-computer interaction and actual interhuman communication. The use of virtual humans is consequently becoming increasingly popular in a wide range of areas where such a natural communication might be ...
This research investigates the consequences of physically taking (actively acquiring) vs. receiving (passively acquiring) food items. Specifically, we demonstrate that the act of physically taking food can generate a false impression of choice, an effect we term "embodied illusion of choice." Across two studies, we document the mediating effect of this embodied illusion of choice on food evalua...
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