INHOUDSTAFEL GEDRAGSECONOMIE
Introductie
1. Geschiedenis
1.1. Gedragseconomie
1.2. Geschiedenis
1.3. Criteria good theory (Stigles, 1965)
1.4. Discounted utility model
1.5. Rationality in the standard economic model
1.5.1.Assumptions of the standard economic model of consumer behavior
1.5.2.People have known preferences
1.5.3.Compromise effect
1.5.4.Advantages of the standard economic model
2. In de praktijk
2.1. Context
2.1.1.Estimated statistics (Ariely)
2.1.2.Attraction effect
2.2. Anchoring and adjustment (Ariely, Loewenstein an Prelec)
2.2.1.Wine experiment
2.3. Mental accounting (Thaler)
2.3.1.Questions
2.4. The cost of zero
2.4.1.Question
2.4.2.Free is an emotional hot button
2.5. Loss aversion
2.5.1.Question
2.5.2.Prospect theory (Kahneman & Tversky)
3. Anomalies
3.1. Predicatbly irrational
3.2. Adjusting standard economic theory
3.3. Goal of this course
3.4. Real world applications
4. Nudging
4.1. Nudging
4.2. How to get people to save more (Shlome Benartzi)
4.3. Nudge units
4.4. Food marketing: mindless eating (Pierre Chandon)
4.5. Criticism of nudging
5. Bijlage: questions
Introductie
1. Geschiedenis
1.1. Gedragseconomie
1.2. Geschiedenis
1.3. Criteria good theory (Stigles, 1965)
1.4. Discounted utility model
1.5. Rationality in the standard economic model
1.5.1.Assumptions of the standard economic model of consumer behavior
1.5.2.People have known preferences
1.5.3.Compromise effect
1.5.4.Advantages of the standard economic model
2. In de praktijk
2.1. Context
2.1.1.Estimated statistics (Ariely)
2.1.2.Attraction effect
2.2. Anchoring and adjustment (Ariely, Loewenstein an Prelec)
2.2.1.Wine experiment
2.3. Mental accounting (Thaler)
2.3.1.Questions
2.4. The cost of zero
2.4.1.Question
2.4.2.Free is an emotional hot button
2.5. Loss aversion
2.5.1.Question
2.5.2.Prospect theory (Kahneman & Tversky)
3. Anomalies
3.1. Predicatbly irrational
3.2. Adjusting standard economic theory
3.3. Goal of this course
3.4. Real world applications
4. Nudging
4.1. Nudging
4.2. How to get people to save more (Shlome Benartzi)
4.3. Nudge units
4.4. Food marketing: mindless eating (Pierre Chandon)
4.5. Criticism of nudging
5. Bijlage: questions
