Health cues, food cues, and final selections: The effects of nutrition format and individual differences on desired portion size

Document Type

Conference Proceeding

Publication Date



Paper presented to the Open Division at the meeting of the AEJMC Southeast Colloquium, Fort Worth, TX.


Through a series of propositions, this paper outlines how message strategies related to the feelings food causes, such as full-stomach feelings and taste enjoyment, could be used to communicate food and nutrition information to laypeople. To incorporate somatosensory information into communication theory, this paper develops a framework for food and nutrition message processing based on perceived information importance and comprehension as conceptualized in Subjective Message Construct Theory (SMCT). Within this framework, concepts from food studies research are reviewed and applied to strategic health communication. By integrating concepts from food studies, nutrition labeling, and individual differences specific to food, such as eating restraint, the framework provides an approach to understanding how food messages may be different from other forms of communication. Finally, an example is given of how the theoretical framework can be applied when communicating about a specific type of nutrition information, energy density.


AEJMC Southeast Colloquium


Fort Worth, TX

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