Hegemonic and polemical beliefs: culture and consumption in the social representation of wine

Wine, in France, is a cultural product. However, the issue of wine consumption has been at the centre of a recurring social debate. We decided to focus our study on the effect of consumption practices on this social representation as well as the variations in position-taking in very different normative contexts. Results revealed two distinct social representations according to consumption practice. Moreover, Guttman effect in principal component analysis uncovered a unique phenomenon which showed that participants (consumer vs. non consumer) were inclined to act differently only in the case of polemical issues when they perceived the investigator as a consumer vs. non consumer. Indeed, in the case of hegemonic beliefs they were inclined to act in the same way and their answers were not influenced by the status of the investigator. Results are discussed around the question of the links between social representations and social identity.     

Self-efficacy and social support as predictors of smoking after a quit attempt

Abstract

The current study examined self-efficacy and social support as predictors of maintenance after an attempt to stop smoking. As in previous studies, self-efficacy at the end of treatment was a significant predictor of reported smoking during the follow-up period. At 3 months after treatment the prediction from self-efficacy was weaker than a prediction from the level of post-treatment smoking. However at 10 months self-efficacy was the strongest predictive variable assessed in the study. In contrast, social support for the quit attempt was not a significant predictor of maintenance at any stage. The results provided qualified support for the contention that self-efficacy can often be a more powerful predictor than previous performance attainments, especially under conditions of greater situational change.     

PRiME: Integrating professional responsibility into the engineering curriculum

Engineering educators have long discussed the need to teach professional responsibility and the social context of engineering without adding to overcrowded curricula. One difficulty we face is the lack of appropriate teaching materials that can fit into existing courses. The PRiME (Professional Responsibility Modules for Engineering) Project (http://www.engr.utexas.edu/ethics/primeModules.cfm) described in this paper was initiated at the University of Texas, Austin to provide web-based modules that could be integrated into any undergraduate engineering class. Using HPL (How People Learn) theory, PRiME developed and piloted four modules during the academic year 2004–2005. This article introduces the modules and the pilot, outlines the assessment process, analyzes the results, and describes how the modules are being revised in light of the initial assessment. In its first year of development and testing, PRiME made significant progress towards meeting its objectives. The PRiME Project can strengthen engineering education by providing faculty with an effective system for engaging students in learning about professional responsibility. An earlier version of this paper was presented at the 2005 conference, Ethics and Social Responsibility in Engineering and Technology, Linking Workplace Ethics and Education, co-hosted by Gonzaga University and Loyola Marymount University, Los Angeles, CA, USA, 9–10 June 2005.     

Self-Objectification Among Physically Active Women

Objectification Theory (Fredrickson & Roberts, 1997) was used to examine (a) the mediation effects of body shame and flow on the relationship between self-objectification and disordered eating, (b) age differences in self-objectification, body shame, flow, and disordered eating, (c) the prediction of physical activity from self-objectification, flow, body shame, and disordered eating, and (d) the relationships between self-objectification, flow, and physical activity. Participants were 394 women ages 18–64. Results revealed that (a) body shame mediated the relationship between self-objectification and disordered eating, (b) younger women reported higher levels of self-objectification, body shame, dieting, and several flow characteristics, (c) older women scored higher on the loss of self-consciousness subscale of the flow measure, and (d) self-objectification was a significant predictor of physical activity.This article is based on the authors doctoral dissertation, which was completed at the University of North Carolina at Greensboro under the direction of Daniel Gould.     

Cohesion and performance in groups: a meta-analytic clarification of construct relations

Previous meta-analytic examinations of group cohesion and performance have focused primarily on contextual factors. This study examined issues relevant to applied researchers by providing a more detailed analysis of the criterion domain. In addition, the authors reinvestigated the role of components of cohesion using more modern meta-analytic methods and in light of different types of performance criteria. The results of the authors' meta-analyses revealed stronger correlations between cohesion and performance when performance was defined as behavior (as opposed to outcome), when it was assessed with efficiency measures (as opposed to effectiveness measures), and as patterns of team workflow became more intensive. In addition, and in contrast to B. Mullen and C. Copper's (1994) meta-analysis, the 3 main components of cohesion were independently related to the various performance domains. Implications for organizations and future research on cohesion and performance are discussed.     

The ecology of eating: smaller portion sizes in France Than in the United States help explain the French paradox

Part of the "French paradox" can be explained by the fact that the French eat less than Americans. We document that French portion sizes are smaller in comparable restaurants, in the sizes of individual portions of foods (but not other items) in supermarkets, in portions specified in cookbooks, and in the prominence of "all you can eat" restaurants in dining guides. We also present data, from observations at McDonald's, that the French take longer to eat than Americans. Our results suggest that in the domain of eating, and more generally, more attention should be paid to ecological factors, even though their mechanism of operation is transparent, and hence less revealing of fundamental psychological processes. Ironically, although the French eat less than Americans, they seem to eat for a longer period of time, and hence have more food experience. The French can have their cake and eat it as well.