Affective Beliefs Influence the Experience of Eating Meat

<div><p>People believe they experience the world objectively, but research continually demonstrates that beliefs influence perception. Emerging research indicates that beliefs influence the experience of eating. In three studies, we test whether beliefs about how animals are raised can influence the experience of eating meat. Samples of meat were paired with descriptions of animals raised on factory farms or raised on humane farms. Importantly, the meat samples in both conditions were identical. However, participants experienced the samples differently: meat paired with factory farm descriptions looked, smelled, and tasted less pleasant. Even basic properties of flavor were influenced: factory farmed samples tasted more salty and greasy. Finally, actual behavior was influenced: participants consumed less when samples were paired with factory farm descriptions. These findings demonstrate that the experience of eating is not determined solely by physical properties of stimuli—beliefs also shape experience.</p></div

Study 1: Behavioral Measures for Beef Jerky Sample.

<p>Error bars represent standard errors, and asterisks represent significance (* <i>p</i> < 0.05).</p

Study 3: Behavioral Measures for Ham Sample.

<p>Error bars represent standard errors. Asterisks represent significance (* <i>p</i> < 0.05), and dagger represents trend († <i>p</i> < 0.07). All ratings were made on 100-point slider scales.</p

Study 1: Ratings of Beef Jerky Sample.

<p>Error bars represent standard errors, and asterisks represent significance (* <i>p</i> < 0.05). All ratings made on 100-point slider scale.</p

Study 3: Ratings of Ham Sample.

<p>Error bars represent standard errors, and asterisks represent significance (* <i>p</i> < 0.05). All ratings made on 100-point slider scales.</p

Study 2: Ratings of Roast Beef Sample.

<p>Error bars represent standard errors. Asterisks represent significance (* <i>p</i> < 0.05), and dagger represents trend († <i>p</i> < 0.07). All ratings made on 100 millimeter general Labeled Magnitude Scale.</p

Study 3: Flavor Ratings of Ham Sample.

<p>Error bars represent standard errors, and asterisks represent significance (* <i>p</i> < 0.05). All ratings made on 100-point slider scales.</p

Strain of social workers dealing with the benefits of help in material deprivation illustrated by the social reform

The degree work deals with the issues of psychic and physical strain of social workers who are in charge of the benefits of help in material deprivation. More deeply it describes the social work difficulties and problems connected to performing this profession, especially after the social reform of 01/01/2012. All aspcts of the strain that social workers at the benefits of help in material deprivation can meet, e. g. overwork, burn-out syndrome, growing sickness rate, communication problems, conflicts at work places, agressive clients. Neither prevention nor coping with strain can be omitted. In the background of the degree work the social work before and after the social reform is compared and the consequent proposals for the improvement of the situation of social workers at job centres are introduced

Spatial point process modelling of coordinate-based meta-analysis data

Poster submitted to the 2015 Organization for Human Brain Mapping (OHBM) in Hawaii, 14-18 June

Percent signal change in amygdala activity in response to facial expressions compared to baseline for first block of each run

Greater responses were elicited to negative faces compared to neutral faces in the right amygdala [F(1,15)>7.8, p < 0.01]. No significant main effect of face type (schematic, human) was noted.<p><b>Copyright information:</b></p><p>Taken from "Amygdala and fusiform gyrus temporal dynamics: Responses to negative facial expressions"</p><p>http://www.biomedcentral.com/1471-2202/9/44</p><p>BMC Neuroscience 2008;9():44-44.</p><p>Published online 12 May 2008</p><p>PMCID:PMC2408598.</p><p></p