Kathryn A. Carroll Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
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Biography and Research Information
OverviewAI-generated summary
Kathryn A. Carroll's research investigates consumer behavior, particularly in relation to food choices and health. Her work has explored how factors such as cognitive load, regional branding, and the provision of nutrition information influence purchasing decisions. Carroll has also examined barriers to food access, specifically within food pantry systems in Arkansas, and has contributed to the understanding of financial education for young adults. Her publications include studies on consumer preference for food bundles under cognitive load, perceived barriers among food pantries, and the impact of recipe cards on produce selection. She has also published on food miles and regional logos. Carroll holds an h-index of 8 with 19 total publications and 236 citations. She has collaborated with Rachel Schichtl and Lesley Graybeal at the University of Central Arkansas.
Metrics
- h-index: 10
- Publications: 24
- Citations: 306
Selected Publications
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Financial Education of Emerging Adults (2025)
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Food Miles and Regional Logos: Investigating Consumer Preferences in the Midwestern United States (2024)
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Incorporating Service-Learning in People-Centered Sciences (2024)
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Impact of Recipe Cards and Nutrition Tips on Produce Selection in a Food Pre-Ordering Program (2022)
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Perceived barriers to client-choice conversion among Arkansas food pantries (2022)
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Consumer Preference for Food Bundles under Cognitive Load: A Grocery Shopping Experiment (2022)
Collaboration Network
Top Collaborators
- Consumer Preference for Food Bundles under Cognitive Load: A Grocery Shopping Experiment
- Food Miles and Regional Logos: Investigating Consumer Preferences in the Midwestern United States
- Consumer Preference for Food Bundles under Cognitive Load: A Grocery Shopping Experiment
- Perceived barriers to client-choice conversion among Arkansas food pantries
- Impact of Recipe Cards and Nutrition Tips on Produce Selection in a Food Pre-Ordering Program
- Impact of Recipe Cards and Nutrition Tips on Produce Selection in a Food Pre-Ordering Program
- Incorporating Service-Learning in People-Centered Sciences
- Incorporating Service-Learning in People-Centered Sciences
- Incorporating Service-Learning in People-Centered Sciences
- Financial Education of Emerging Adults
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