1,720,997 research outputs found
De gustibus: l’influenza sociale nella costruzione dei repertori alimentari
No full textLa presente rassegna si propone di fare il punto sulla conoscenza oggi disponibile circa il ruolo delle influenze che genitori e pari esercitano sulla formulazione degli atteggiamenti verso il cibo e la messa in atto dei comportamenti alimentari nell’infanzia e nell’adolescenza. Dopo aver brevemente delineato i processi di acquisizione degli atteggiamenti e dei comportamenti alimentari, illustriamo i processi attraverso i quali si esercita l’influenza dei genitori sui figli (trasmissione dei geni, restrizione del campo di esperienza alimentare, modellamento, pratiche e stili parentali), quella dei figli sui genitori e quella fra pari, discutendo gli esiti in cui tali processi sfociano. La rassegna si conclude con l’indicazione delle direzioni di approfondimento per la ricerca in questo ambito
Fake online reviews: a study on eWOM influence when suspicions arise
Full text linkOnline reviews are widespread and can strongly affect consumer choice. However, the audience may know that these tools can be used and counterfeited for propaganda goals. We present an experiment 2 (falsity suspicion vs. control condition) x 2 (valence order: positive reviews first vs. negative reviews first) factorial design aimed at exploring what happens when people get suspicious about reviews’ authenticity. As expected, results showed that suspicion hinders careful information processing. In addition, it affected restaurant evaluation by increasing the number of positive reviews hypothesized as fake, which in turn reduced positive reviews perceived as useful, dragging the judgement toward the negative pole (partial mediation). The implications are discussed
Ingredients of gender-based stereotypes about food: Indirect influence of food type, portion size and presentation on gendered intentions to eat
No full textThe association between certain foods and masculinity or femininity has been widely discussed in different disciplines. However, extant research has yet to clarify which are the critical dimensions lending this gender connotations to food and thus impacting on the willingness to eat it.
We present a study on the role of food type, portion size, and dish presentation as potential factors constituting the gender-based stereotype about food, and their indirect or mediated effect on the intention of men and women to eat certain feminine/masculine stereotyped foods. We manipulated the three features cited above in a 2 (food type: Caprese vs. hamburger) x 2 (portion size: small vs. big) x 2 (presentation: elegant vs. rough) full factorial design.
Results confirmed a model of moderated mediation: the Caprese salad, the small portion and the elegantly presented dish (in respect to the hamburger, the big portion and the roughly presented dish) tend to be considered “feminine food”, and thus women expressed a more pronounced intention to eat it than men.
The implications of the findings for both theory and practice are discussed
Healthy at home, unhealthy outside: Food groups associated with family and friends and the potential impact on attitude and consumption
No full textTwo studies were conducted to investigate adolescents' tendency to associate healthy food with family and junk food with friends, at both an explicit and implicit level. Study 2 also explored whether family and peer influences on food attitudes and consumption can be exerted through these mere associations, testing the moderating effect of social identity.
Overall, results confirmed that our participants tended to associate healthy food with family and junk food with friends, both deliberatively (at the explicit level) and automatically (at the implicit level). In addition, these mere associations predicted food consumption frequency, either directly (fruit-family) or indirectly through attitude (snacks-friends), for participants highly identified with the corresponding reference group.
The present research contributes to a deeper understanding of the social meaning of food by focusing on the associations of different food types with different social contexts and provides suggestions for improving health education and prevention programs
Antecedents of Concern for Personal Reputation: The Role of Group Entitativity and Fear of Social Exclusion
Full text linkIn three studies we tested whether concern for personal reputation varies as a function
of the entitativity of the community or group to which individuals belong. The first
correlational study (N 1⁄4 135) showed that perceived group entitativity was positively
correlated with concern for personal reputation expressed by its members. The second
2 2 factorial design experiment (N 1⁄4 104) confirmed that, regardless of the kind of
group, the level of manipulated entitativity enhances individuals’ concern for repu-
tation. Finally, the third 2 2 factorial design experiment (N 1⁄4 98) indicated that this
link is fully mediated by the fear of social exclusion. This research contributes to
defining conditions influencing reputation management processes
Conservatori e progressisti a tavola: ideologia politica e neofobia alimentare tra generazioni.
No full textFood for Boys and Food for Girls: Do Preschool Children Hold Gender Stereotypes about Food?
No full textFamily meals are occasions for socializing children to gender roles and the symbolic meaning of food and eating. One of the
relevant symbolic meaning of food concerns its gender connotation: Meat, especially red meat, is considered the quintessential
male food, whereas fruit, vegetables, dairy, desserts, and fish are considered typical female food. These food-gender associations
have been mainly investigated in adulthood; only a few studies involved children. The present study examined preschool
children’s explicit and implicit food-gender stereotypes, their stereotypical food likings, and mothers’ influence in the transmission
of such stereotypes. A group of 137 Italian preschool children (4–6 years-old) performed two tasks: (a) an Implicit
Association Test (IAT) measuring the association between meat and vegetable dishes and male and female faces and (b) a
“waiter’s game” in which they assigned images of different foods to men, women, boys, and girls depicted on cards. Moreover,
they were asked to indicated their likings for the food employed in the waiter’s game. Mothers were given a questionnaire
assessing gender-based stereotypes about food and eating habits. The results showed that boys already associated meat with men
and vegetables with women at the implicit level and expressed a preference for masculine foods. Such stereotyping did not
emerge at the implicit level for girls or at an explicit level for either girls or boys. Moreover, mothers’ attitudes and behaviors
predicted, at least in part, their children’s food-gender explicit stereotypes but not children’s implicit stereotypes. Stereotyped
food likings were predicted by children’s explicit stereotypes
Portion size tells who I am, food type tells who you are: Specific functions of amount and type of food in same- and opposite-sex dyadic eating contexts
No full textPrevious research has shown that women eating small portions of food (vs. eating big portions) are perceived as more feminine, whereas men eating large portions are perceived as more masculine. The specific type of food items have also been shown to carry connotations for gender stereotyping. In addition, matching the co-eater's food quantity is also a means to ingratiate him or her. Thus, a potential motivational conflict between gender identity expression and ingratiation arises when people eat in opposite-sex dyads. Scholars have, thus far, focused their attention on one of these two dimensions at a time, and rarely in relation to the co-eaters’ sex. The present study investigated, through a restaurant scenario, the way in which women and men, when asked to imagine having lunch in dyads, combine food choice and quantity regulation as a function of the co-eater's sex. Results showed that participants use the quantity dimension to communicate gender identity, and the food type dimension to ingratiate the co-eater's preferences by matching her/his presumed choice, following gender-based stereotypes about food. In opposite-sex dyads, dishes that incorporate the two dimensions were chosen above the expected frequency
Perceived Disagreement and Heterogeneity in Social Networks: Distinct Effects on Political Participation
Full text linkAlthough the coexistence of conflicting opinions in society is the very core of democracy,
people’s tendency to avoid conflict could keep them away from political discussion and
participation. On the other hand, being exposed to diverse political views could motivate citizens
to participate. We conducted secondary analyses on two 2013 ITANES (Italian National Election
Studies) probability samples in order to test the hypotheses that perceived network disagreement
(between an individual and her/his discussion partners) and heterogeneity (among discussants holding
different political opinions) exert independent and opposite effects on political participation
through motivation and knowledge. Results converged in showing that disagreement dampened,
while heterogeneity encouraged, political participation (voting, propensity to abstain in future, offline
and online activism, and timing of vote decision) by decreasing or increasing, respectively, political
interest and, in turn, knowledge
Who Cares for Reputation? Individual Differences and Concern for Reputation
No full textReputation is highly important within groups as it provides a number of benefits, both instrumental (including access to valuable resources and the likelihood to influence others) and symbolic ones (e.g., satisfaction of fundamental esteem needs). In the present paper, we proposed and found that the degree to which people are concerned about their reputation is sensitive to personality differences. We found evidence that prevention focus and others’ approval as contingency of self-worth predict concern for reputation via self-monitoring orientation (mediation model). Results are discussed in terms of reputation management, and future research avenues are proposed
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