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Understanding Knowledge Effects On Attitude-Behavior Consistency : The Role Of Relevance, Complexity, And Amount Of Knowledge, Leandre R. Fabrigar, Richard E. Petty, Steven M. Smith, Stephen L. Crites
Understanding Knowledge Effects On Attitude-Behavior Consistency : The Role Of Relevance, Complexity, And Amount Of Knowledge, Leandre R. Fabrigar, Richard E. Petty, Steven M. Smith, Stephen L. Crites
Stephen L Crites Jr.
The role of properties of attitude-relevant knowledge in attitude-behavior consistency was explored in 3 experiments. In Experiment 1, attitudes based on behaviorally relevant knowledge predicted behavior better than attitudes based on low-relevance knowledge, especially when people had time to deliberate. Relevance, complexity, and amount of knowledge were investigated in Experiment 2. It was found that complexity increased attitude-behavior consistency when knowledge was of low-behavioral relevance. Under high-behavioral relevance, attitudes predicted behavior well regardless of complexity. Amount of knowledge had no effect on attitude-behavior consistency. In Experiment 3, the findings of Experiment 2 were replicated, and the complexity effect was extended …
Beyond Affect And Cognition: Identification Of The Informational Bases Of Food Attitudes, Shelley N. Aikman, Stephen L. Crites, Leandre R. Fabrigar
Beyond Affect And Cognition: Identification Of The Informational Bases Of Food Attitudes, Shelley N. Aikman, Stephen L. Crites, Leandre R. Fabrigar
Stephen L Crites Jr.
Two studies were conducted to identify the informational bases of food attitudes. Study I was an exploratory study in which participants indicated the importance of food characteristics and emotional reactions for determining their attitudes toward a variety of foods. On the basis of a series of exploratory factor analyses, 5 informational bases of food attitudes were identified: positive affect, negative affect, specific sensory qualities, abstract cognitive qualities, and general sensory qualities. A second confirmatory study corroborated the appropriateness of this 5-factor structure. Furthermore, the food-specific attitude structure model was found to have better fit than a more traditional attitude structure …