Mere social knowledge impacts children’s consumption and categorization of foods

How does social information affect the perception of taste early in life? Does mere knowledge of other people’s food preferences impact children’s own experience when eating? In Experiment 1, 5‐ and 6‐year‐old children consumed more of a food described as popular with other children than a food that was described as unpopular with other children, even though the two foods were identical. In Experiment 2, children ate more of a food described as popular with children than a food described as popular with adults. Experiment 3 tested whether different perceptual experiences of otherwise identical foods contributed to the mechanisms underlying children’s consumption. After sampling both endpoints of a sweet‐to‐sour range (applesauce with 0 mL or 5mL of lemon juice added), children were asked to taste and categorize applesauce samples with varying amounts of lemon juice added. When classifying ambiguous samples that were near the midpoint of the range (2 mL and 3 mL), children were more likely to categorize popular foods as sweet as compared to unpopular foods. Together, these findings provide evidence that social information plays a powerful role in guiding children’s consumption and perception of foods. Broader links to the sociality of food selection are discussed.We measured 5‐ and 6‐year‐old children’s consumption and perception of foods that varied only in the social messages describing them. Children ate more of a food that was described as popular than a food that was described as unpopular and evaluated the popular food’s flavor more positively (Experiment 1), and ate more of a food that was described as popular with children than a food that was described as popular with adults (Experiment 2).Peer Reviewedhttps://deepblue.lib.umich.edu/bitstream/2027.42/145541/1/desc12627.pdfhttps://deepblue.lib.umich.edu/bitstream/2027.42/145541/2/desc12627_am.pd

Consumers` sensory and nutritional perceptions of three types of milk

Objective: To identify consumer perceptions of whole milk, reduced-fat milk and soy milk, and to investigate demographic influences on perceptions and types of milk consumption. Design and setting: Questionnaires covering nutritional and sensory perceptions of three types of milk.Subjects: Three hundred and sixty-one randomly selected shoppers in Melbourne, Australia.Results: Generally, respondents held positive perceptions about milk. Milk was considered as having good sensory properties, providing a good source of nutrients, and being a convenient and safe product. However, despite these findings, misperceptions and unawareness about the nutrient content of milk were prevalent. Negative perceptions were most common for whole milk and were mostly related to its perceived high fat, cholesterol and energy contents. Soy milk received lower ratings on sensory quality and convenience than dairy milk. There were few sociodemographic differences in consumers\u27 perceptions. Although reduced-fat milk consumption was more frequent among elderly people and type of milk consumption was related to parenthood, no other significant effects of demographic variables were found on the consumption of specific milk types.Conclusion: Although positive perceptions were common, negative perceptions and misperceptions appear to be prevalent, presenting a challenge for nutrition education. Sociodemographic factors were not shown to be important predictors of perceptions and type of milk consumption

The College News, 1941-05-14, Vol. 27, No. 24

Bryn Mawr College student newspaper. Merged with The Haverford News in 1968 to form the Bi-college News (with various titles from 1968 on). Published weekly (except holidays) during the academic year

Disgust sensitivity is not associated with health in a rural Bangladeshi sample.

Disgust can be considered a psychological arm of the immune system that acts to prevent exposure to infectious agents. High disgust sensitivity is associated with greater behavioral avoidance of disease vectors and thus may reduce infection risk. A cross-sectional survey in rural Bangladesh provided no strong support for this hypothesis. In many species, the expression of pathogen- and predator-avoidance mechanisms is contingent on early life exposure to predators and pathogens. Using childhood health data collected in the 1990s, we examined if adults with more infectious diseases in childhood showed greater adult disgust sensitivity: no support for this association was found. Explanations for these null finding and possible directions for future research are discussed

The Oxalate-Carbonate Pathway of Brosimum alicastrum Sw.; Moraceae

The oxalate - carbonate pathway (OCP) is a biogeochemical process involving plants, fungi and bacteria that transforms atmospheric CO 2 into CaCO 3 . However, until now the process has only been studied in acidic soil environments adjacent to species that have limited food - production potential . This study used an experimental approach to evaluate an OCP associated with Brosimum alicastrum , a Neotropical species that produces significant quantites of food ( ca. 70 – 200 kg - seeds yr −1 ), in the calcareous soils of Haiti and Mexico. Enzymatic analysis of various tissues from B. alicastrum indicated that the species produces significant amounts of calcium oxalate (5.97 % D.W.) at all sample sites. Oxalotroph y , the bacterial metabolism of calcium oxalate that leads to the precipitation of CaCO 3 , was also confirmed with microbiological analyses in both countries. T he typical localised alkalinisation and identification of secondary carbonate associated with the OCP was obscured at most sample sites by h igh concentrations of lithogenic carbonate and total cal cium (>7 g kg −1 ), except at Ma Rouge, Haiti. Soils adjacent to subjects in Ma Rouge presented a localised increase in CaCO 3 concentration (5.9 %) and pH (0.63) . F indings in Ma Rouge , coupled with observations of root - like secondary carbonate deposits in Me xico, strongly impl y that the OCP can also occur in calcareous soils. Th us, this study confirms that the OCP acts in calcareous soils, adjacent to species with significant food - production potential, and could play a fundamental and un - accounted role in the global calcium - carbon coupled cycl

Position Bias in Best-Worst Scaling Surveys: A Case Study on Trust in Institutions

This paper investigates the effect of items' physical position in the best-worst scaling technique. Although the best-worst scaling technique has been widely used in many fields, the literature has largely overlooked the phenomenon of consumers' adoption of processing strategies while making their best-worst choices. We examine this issue in the context of consumers' trust in institutions to provide information about a new food technology, nanotechnology, and its use in food processing. Our results show that approximately half of the consumers used position as a schematic cue when making choices. We find the position bias was particularly strong when consumers chose their most trustworthy institution compared to their least trustworthy institution. In light of our findings, we recommend that researchers in the field be aware of the possibility of position bias when designing best-worst scaling surveys. We also encourage researchers who have already collected best-worst data to investigate whether their data shows such heuristics

Mechanical Characterization of Hybrid Vesicles Based on Linear Poly(Dimethylsiloxane-b-Ethylene Oxide) and Poly(Butadiene-b-Ethylene Oxide) Block Copolymers

Poly(dimethylsiloxane-ethylene oxide) (PDMS-PEO) and poly(butadiene-b-ethylene oxide) (PBd-PEO) are two block copolymers which separately form vesicles with disparate membrane permeabilities and fluidities. Thus, hybrid vesicles formed from both PDMS-PEO and PBd-PEO may ultimately allow for systematic, application-specific tuning of vesicle membrane fluidity and permeability. However, given the relatively low strength previously noted for comb-type PDMS-PEO vesicles, the mechanical robustness of the resulting hybrid vesicles must first be confirmed. Toward this end, we have characterized the mechanical behavior of vesicles formed from mixtures of linear PDMS-PEO and linear PBd-PEO using micropipette aspiration. Tension versus strain plots of pure PDMS12-PEO46 vesicles revealed a non-linear response in the high tension regime, in contrast to the approximately linear response of pure PBd33-PEO20 vesicles. Remarkably, the area expansion modulus, critical tension, and cohesive energy density of PDMS12-PEO46 vesicles were each significantly greater than for PBd33-PEO20 vesicles, although critical strain was not significantly different between these vesicle types. PDMS12-PEO46/PBd33-PEO20 hybrid vesicles generally displayed graded responses in between that of the pure component vesicles. Thus, the PDMS12-PEO46/PBd33-PEO20 hybrid vesicles retained or exceeded the strength and toughness characteristic of pure PBd-PEO vesicles, indicating that future assessment of the membrane permeability and fluidity of these hybrid vesicles may be warranted

The martyrdom effect : when pain and effort increase prosocial contributions

Most theories of motivation and behavior (and lay intuitions alike) consider pain and effort to be deterrents. In contrast to this widely held view, we provide evidence that the prospect of enduring pain and exerting effort for a prosocial cause can promote contributions to the cause. Specifically, we show that willingness to contribute to a charitable or collective cause increases when the contribution process is expected to be painful and effortful rather than easy and enjoyable. Across five experiments, we document this “martyrdom effect,” show that the observed patterns defy standard economic and psychological accounts, and identify a mediator and moderator of the effect. Experiment 1 showed that people are willing to donate more to charity when they anticipate having to suffer to raise money. Experiment 2 extended these findings to a non-charity laboratory context that involved real money and actual pain. Experiment 3 demonstrated that the martyrdom effect is not the result of an attribute substitution strategy (whereby people use the amount of pain and effort involved in fundraising to determine donation worthiness). Experiment 4 showed that perceptions of meaningfulness partially mediate the martyrdom effect. Finally, Experiment 5 demonstrated that the nature of the prosocial cause moderates the martyrdom effect: the effect is strongest for causes associated with human suffering. We propose that anticipated pain and effort lead people to ascribe greater meaning to their contributions and to the experience of contributing, thereby motivating higher prosocial contributions. We conclude by considering some implications of this puzzling phenomenon. Copyright © 2011 John Wiley & Sons, Ltd

Beyond Purity: Moral Disgust toward Bad Character

Previous studies support a link between moral disgust and impurity, while anger is linked to harm. We challenge this strict correspondence, and show that disgust is sensitive to information about moral character, even for harm violations. By contrast, anger is sensitive to information about actions, including their moral wrongness and consequences. Study 1 examined disgust and anger toward an action that indicates especially bad moral character (animal cruelty) versus an action that is more wrong (domestic abuse). Animal cruelty was associated with more disgust, whereas domestic abuse was associated with more anger. Studies 2 and 3 manipulated character by varying the agent’s desire to cause harm, and also varied the action’s harmful consequences. Desire to harm predicted only disgust (controlling for anger), while consequences were more closely related to anger (controlling for disgust). Taken together, these results indicate disgust responds to evidence of bad moral character, not just to impurity