The Elaboration likelihood model and communication about food risks

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<rdf:Description>
<dc:creator>Frewer, Lynn J.</dc:creator>
<dc:date>1997-12-01</dc:date>
<dc:description xml:lang="es">Sumario: Factors such as hazard type and source credibility have been identified as important in the establishment of effective strategies for risk communication. The elaboration likelihood model was adapted to investigate the potential impact of hazard type, information source, and persuasive content of information on individual engagement in elaborative, or thoughtful, cognitions about risk message. One hundred sixty respondents were allocated to one of eight experimental groups, and the effects of source credibility, persuasive content of information and hazard type were systematically varied. The impact of the different factors on beliefs about the information and elaborative processing examined. Low credibility was particularly important in reducing risk perceptions, although persuasive content and hazard type were also influential in determining whether elaborative processing occurred</dc:description>
<dc:identifier>https://documentacion.fundacionmapfre.org/documentacion/publico/es/bib/51837.do</dc:identifier>
<dc:language>eng</dc:language>
<dc:rights xml:lang="es">InC - http://rightsstatements.org/vocab/InC/1.0/</dc:rights>
<dc:subject xml:lang="es">Comunicación del riesgo</dc:subject>
<dc:subject xml:lang="es">Percepción del riesgo</dc:subject>
<dc:subject xml:lang="es">Modelos probabílisticos</dc:subject>
<dc:subject xml:lang="es">Riesgos higiénicos</dc:subject>
<dc:subject xml:lang="es">Alimentos</dc:subject>
<dc:type xml:lang="es">Artículos y capítulos</dc:type>
<dc:title xml:lang="es">The Elaboration likelihood model and communication about food risks</dc:title>
<dc:title xml:lang="es">Título: Risk analysis</dc:title>
<dc:relation xml:lang="es">En: Risk analysis. - New York and London. - Vol. 17, nº 6, December 1997 ; p. 759-770</dc:relation>
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