Induction with cross-classified categories

One of the main functions of categories is to allow inferences about new objects. However, most objects are cross-classified, and it is not known whether and how people combine information from these different categories in making inferences. In six experiments, food categories, which are strongly crossclassified (e.g., a bagel is both a bread and a breakfast food), were studied. For each food, the subjects were told fictitious facts (e.g., 75% of breads are subject to spoilage from Aspergillus molds) about two of the categories to which it belonged and then were asked to make an inference about the food (e.g., how likely is a bagel to be subject to spoilage from Aspergillus molds?). We found no more use of multiple categories in these cases of cross-classification than in ambiguous classification, in which it is uncertain to which category an item belongs. However, some procedural manipulations did markedly increase the use of both categories in inferences, primarily those that focused the subjects’ attention on the critical feature in both categories.     

AN EVALUATION OF A PROGRESSIVE HIGH-PROBABILITY INSTRUCTIONAL SEQUENCE COMBINED WITH LOW-PROBABILITY DEMAND FADING IN THE TREATMENT OF FOOD SELECTIVITY

Few studies have examined the effects of the high‐probability instructional sequence in the treatment of food selectivity, and results of these studies have been mixed (e.g., Dawson et al., 2003 ; Patel et al., 2007 ). The present study extended previous research on the high‐probability instructional sequence by combining this procedure with low‐probability demand fading with 2 boys with autism (9 and 10 years old) who had a history of food selectivity and engaged in active food refusal behaviors when presented with novel foods. Response requirements were faded gradually from responses the child would tolerate (e.g., touching the food) to the final requirement of chewing and swallowing the food. The antecedent‐based intervention was implemented in the absence of escape extinction and was effective in increasing food consumption for both participants. Possible mechanisms responsible for the effectiveness of the intervention are discussed along with directions for future research.     

Mediating Role of Memory of Another Person's Choicein Social Influence on Preference

We often tend to fit our subjective preference with those of others after merely being faced with what other people prefer. This is known as social conformity. However, it is still unclear how the impact of such a social influence on subjective preference is modulated by the personal characteristics of the other person (e.g., whether the person is trustworthy) and the explicit memory of those personal characteristics (e.g., remembering who evaluated the objects). To clarify explicit memory's underlying role regarding social influence, we asked participants to evaluate their preference for abstract paintings both before and after observing binary choices made by others whose behaviors could be labeled as trustworthy, neutral, or untrustworthy. The results showed the following: (a) even without explicit memory of who made a choice and which painting was chosen, the participants preferred chosen over unchosen paintings; and (b) such preference changes were modulated by the subjective trustworthiness of others only when they explicitly remembered who made a choice.     

A systems framework for understanding social settings

In this paper, we argue that attempts to change social settings have been hindered by lack of theoretical advances in understanding key aspects of social settings and how they work in a dynamic system. We present a systems framework for understanding youths' social settings. We focus on three aspects of settings that represent intervention targets: social processes (i.e., patterns of transactions between two or more people or groups of people), resources (i.e., human, economic, physical, temporal resources), and organization of resources (i.e., how resources are arranged and allocated). We postulate that these setting aspects are in dynamic transaction with each other, resulting in setting outcomes. Discussion focuses on the implications of our theoretical framework for setting intervention.     

Inferences about interdependence shape cooperation

During social interactions in daily life, people possess imperfect knowledge of their interdependence (i.e., how behaviors affect each person’s outcomes), and what people infer about their interdependence can shape their behaviors. We review theory and research that suggests people can infer their interdependence with others along several dimensions, including mutual dependence, power, and corresponding-versus-conflicting interests. We discuss how perceptions of interdependence affect how people cooperate and punish others’ defection in everyday life. We propose that people understand their interdependence with others through knowledge of the action space, cues during social interactions (e.g., partner behaviors), and priors based on experience. Finally, we describe how learning interdependence could occur through domain-specific and domain-general mechanisms.     

Weakness of the will: Is a quick fix possible?

Weakness of the will may lead to ineffective goal striving in the sense that people lacking willpower fail to get started, to stay on track, to select instrumental means, and to act efficiently. However, using a simple self-regulation strategy (i.e., forming implementation intentions or making if–then plans) can get around this problem by drastically improving goal striving on the spot. After an overview of research investigating how implementation intentions work, I will discuss how people can use implementation intentions to overcome potential hindrances to successful goal attainment. Extensive empirical research shows that implementation intentions help people to meet their goals no matter whether these hindrances originate from within (e.g., lack of cognitive capabilities) or outside the person (i.e., difficult social situations). Moreover, I will report recent research demonstrating that implementation intentions can even be used to control impulsive cognitive, affective, and behavioral responses that interfere with one’s focal goal striving. In ending, I will present various new lines of implementation intention research, and raise a host of open questions that still deserve further empirical and theoretical analysis.     

Social Ecological Context of Conversing

The purpose of this article is to provide some groundwork about ecological social psychology as a starting point for researchers tackling neglected issues of language ecologically. I review basic principles of the ecological approach to perceiving and acting and discuss how the ecological approach has been applied beyond solo actors in an ecological niche to multiple actors acting in a niche explicitly conceptualized as social. In the last decade, researchers were inspired by tool-use research and solo action-based research on affordances (e.g., stair climbing) to take an affordance-based approach to understanding cooperation in a more embodied approach than was previously used in social psychology. Beginning at least a decade prior to that, researchers were inspired to wonder whether the dynamics of the coordinative structures of a solo actor's body movements, spontaneously emerging when different limbs engaged in rhythmic movement, might cross the bodily divide to yield similar collective dynamics when multiple actors are incidentally engaged in rhythmic movement (e.g., different people swinging their legs together). One insight from the affordance research emphasizes the role of meaning as emerging in dynamic interaction between multiple actors confronted by demands and resources of an environment: language's potential contribution to this is discussed in the context of the newest advances in theorizing about values and about the sociocultural grounding of affordances. Finally, the potential role of language for facilitating being pulled into “social eddies” of coordinated orbits of motion, as well as its potential role in joint action, is discussed.     

Increasing variety of foods consumed by blending nonpreferred foods into preferred foods

A treatment with differential or noncontingent reinforcement and nonremoval of the spoon increased the acceptance of one or two of 16 foods for 2 participants with severe food refusal. These differential levels of acceptance were demonstrated empirically in an ABAB design in which A was the presentation of the accepted (preferred) foods and B was the presentation of foods the participants refused (nonpreferred foods). Subsequently, we implemented a blending treatment that consisted of mixing (blending) nonpreferred foods into preferred foods in various ratios (e.g., 10% nonpreferred/90% preferred, 20% nonpreferred/80% preferred). We then presented nonpreferred foods that had been exposed to blending to determine if consumption of nonpreferred foods would increase following the blending treatment. We also conducted periodic reversals in which we presented nonpreferred foods that had not been exposed to the blending treatment. Following initial implementation of the blending treatment, consumption was high for nonpreferred foods that had been blended and low for nonpreferred foods that had not been blended. Consumption increased for all foods (i.e., foods that had been exposed to blending and foods that had not been exposed to blending) after seven or eight foods had been exposed to the blending treatment. Thus, the variety of foods consumed by the participants increased from one or two to 16. These results are discussed in terms of stimulus fading, conditioned food preferences, and escape extinction. DESCRIPTORS: conditioned food preferences, food refusal, negative reinforcement, stimulus fading     

Types of Food Aversions: Animal,Vegetable, and Texture

Despite a growing body of research investigating the origins and effects of food aversions, few research instruments have been developed to measure aversions to specific types or categories of food. Undergraduates (N = 209) responded to a series of food aversion questionnaires. The results suggest that people tend to be averse to 2 types of foods (vegetables and meats or fats) and to the texture and taste of certain foods (e.g., oysters). Aversions were slightly more prevalent among women than among men and were correlated with lower educational levels. The authors provide a means of advancing future research on this problem by reliably identifying 3 categories of food aversions. Future researchers should evaluate additional food categories and expand the focus on food aversions beyond the current concern with learned avoidance of specific food items.     

Thinking about Others versus Another: Three Reasons Judgments about Collectives and Individuals Differ

In this article, we review evidence that people are more positive in assessments of specific individuals than they are about collectives of others, even when people have essentially no information about the individual or collective they are judging. We offer three explanations for this difference. First, evaluative “attacks” on individuals are more aversive than similar attacks on collectives. Second, to encourage or smooth interaction, people sometimes “assume the best” about individuals until proven wrong. Social interaction occurs between specific individuals, so such optimism does not extend to people in general. Third, in making judgments of individuals versus collectives, people naturally focus on different types of information. For an individual, people spontaneously consider influences that operate inside an individual (e.g., one's will, one's moral conscience). But for collectives, people instead contemplate influences that operate at a social level (e.g., social influence, social norms). We explore how these three proposals help predict when judgments of individuals and collectives do or do not differ.     

The Effect of Variety and Dietary Restraint on Food Intake in Lean Young Women: A Preliminary Study

When satiety develops specific to sensory properties of food, variety leads to increased eating. The relationship between meal variety and dietary restraint was explored here in lean young women (18–20 years), classified into unrestrainers versus restrainers using the Dutch Eating Behavior Questionnaire Restrained Eating Scale. The expected variety effect obtained for unrestrainers (p < .05) but not for restrainers, despite a typical sensitivity to sensory-specific satiety and the same rate of habituation to sensory-based food responses (i.e., hedonics) across them. Unrestrainers’ eating appeared guided by hedonics (p < .05), but not restrainers’. These results suggest the potential involvement of an internal or participant characteristic, instead of an external factor, in moderating unrestrainers’ versus restrainers’ food consumption when offered a highly desired food (the favorite in the plain condition) versus less desired (but accepted) foods (presented successively with the favorite in the variety condition). Study limitations and suggestions for further research were discussed.     

素食的心理过程及影响因素

随着人们对健康、环境以及动物保护的关注, 素食主义日渐兴起。国内外对素食的心理学研究仍处于起步阶段。个体选择素食的心理过程涉及认知、情感、动机、认同感等方面, 素食行为受到个体差异、刻板印象、宏观因素的影响。未来研究有待深入探讨社会文化对素食行为的影响、中国文化情境下对素与素食的社会表征、素食的具身认知效应以及素食亚文化的动态形成过程, 以期引导对个体健康与环境有益的饮食模式。     

Are male tokens bad for females? The effect of social dominance orientation on high‐status tokens' evaluations of low‐status members

Prior research has not given much attention to understanding how those in the numeric minority (i.e., tokens) with high social status (e.g., males) react to those with low social status (e.g., females). We draw from social dominance orientation (SDO) to better understand how male tokens' beliefs about group‐based hierarchies affect their evaluation of a highly qualified female candidate. We conducted a laboratory study in which participants were placed in a selection situation and were asked to evaluate a highly qualified female candidate. We discovered a significant interaction between token status and SDO such that male tokens who were high in SDO were more likely to evaluate negatively a highly qualified female.     

Bridging the gap between joint and individual decisions: Deconstructing preferences in relationships

Most choice research has studied how people make decisions within a narrowly defined choice context and has not paid sufficient attention to the role of social context. We commend Simpson, Griskevicius, and Rothman for directing the attention of choice researchers to the study of joint decision making and current theories on relationships. Building on SGR, we propose that a relationship partner's influence varies with the type of decision at hand and with situational factors. We propose four possible types of decision episodes, defined by whether the decision stage and the consumption stage each occur singly or jointly, and explore how the decision type impacts the extent to which a decision maker will take a partner's preferences into account. We further discuss how situational factors, such as the environment in which the decision is made, as well as the mindset and cognitive resources of the decision maker, are likely to influence decision outcomes.     

A Road Map for an Emerging Psychology of Social Class

Though the scientific study of social class is over a century old, theories regarding how social class shapes psychological experience are in their infancy. In this review, we provide a road map for the empirical study of an emerging psychology of social class. Specifically, we outline key measurement issues in the study of social class – including the importance of both objective indicators and subjective perceptions of social class – as well as theoretical insights into the role of the social class context in influencing behavior. We then summarize why a psychology of social class is likely to be a fruitful area of research and propose that social class environments guide psychological experience because they shape fundamental aspects of the self and patterns of relating to others. Finally, we differentiate social class from other rank‐relevant states (e.g., power) and social categories (e.g., race/ethnicity), while also outlining potential avenues of future research.     

The Association Between the Attitude of Food‐Waste‐Aversion and BMI: An Exploration in India and the United States

This research proposes the existence of a hitherto undocumented attitude related to food wastage: the attitude of food‐waste‐aversion. We develop a 6‐item scale including affective, cognitive, and conative components to measure this attitude and empirically investigate its properties in two countries using novel datasets. We test for food‐waste‐aversion scale's convergent validity by demonstrating that it is correlated in the expected direction with five theoretically related constructs—frugality, social responsibility, spendthriftness, self‐control, and materialism (Studies 1a and 1b)—and with BMI (Studies 2 and 3). We provide more indirect evidence of the scale's convergent validity by documenting that the link between food‐waste‐aversion and BMI is attenuated among those who practice refrigerating leftovers (Study 3). We also document that the food‐waste‐aversion scale is distinct from general waste aversion and external meal‐cessation rules, thus providing evidence of discriminant validity (Studies 1a, 1b, and 1c). Taken together, these results provide construct validity for the novel construct of food‐waste‐aversion. We discuss the theoretical and substantive contributions of our findings.     

Cognitive, motivational, social, and environmental influences on children's food choices

This study tested the applicability of a cognitive-motivational model of health behavior to children's food choices. A sample of 107 elementary schoolchildren provided ratings of 15 foods in terms of possible choice criteria (e.g., how tasty or healthful specific foods were) and social or environmental influences (e.g., whether foods were eaten by friends or were easy to get). Several measures of food consumption were taken, and cognitive-developmental level was assessed. Within-person correlations were calculated between food choices and each choice criterion and social/environmental factor. These "correlational indices" of influences on food choice subsequently were used to identify five distinct subgroups in the sample. Children at the operational level of cognitive development tended to be in one of three groups characterized by health orientation in food choice, taste orientation, or multiple-motive orientation. Dietary quality was poorest in the taste-oriented group. Children at the preoperational level tended to have one of two undifferentiated patterns of values across the correlational indices. Results provide evidence of: the viability of cognitive-motivational models to explain children's food choices, the promise of within-person research methodology, and the potential for enhanced health behavior-change programs by use of population segmentation and tailored interventions.     

Financial product sensitivity predicts financial health

Recent research has aimed to understand how people consider financial decisions because they have important consequences for well-being. Yet existing research has largely failed to examine how attitudes and behaviors vary as a function of the specific financial product (e.g., debt type). We ask to what extent people differentiate between similarly categorized financial products (e.g., debt or investment) as a function of their terms (e.g., interest costs and expected returns) and whether such differentiation predicts financial health. Across four studies, we find not only that there are individual differences in attitudes toward similar financial products (e.g., two distinct loans), but also that the extent to which a consumer is averse to high-cost versus low-cost products predicts financial health. This relationship cannot be fully explained by financial literacy, numeracy, or intertemporal discounting. In addition, nudging people toward differentiating between financial products promotes decisions that are aligned with financial health.     

An evaluation of simultaneous and sequential presentation of preferred and nonpreferred food to treat food selectivity

In the current investigation, we compared two methods of food presentation (simultaneous vs. sequential) to increase consumption of nonpreferred food for 3 children with food selectivity. In the simultaneous condition, preferred foods were presented at the same time as nonpreferred food (e.g., a piece of broccoli was presented on a chip). In the sequential condition, acceptance of the nonpreferred food resulted in presentation of the preferred food. Increases in consumption occurred immediately during the simultaneous condition for 2 of the 3 participants. For 1 participant, increases in consumption occurred in the simultaneous condition relative to the sequential condition, but only after physical guidance and re-presentation were added to treatment. Finally, consumption increased for 1 participant in the sequential condition, but only after several sessions. These results are discussed in terms of possible mechanisms that may alter preferences for food (i.e., establishing operations, flavor-flavor conditioning).