1
|
LeBlanc KE, Baer-Sinnott S, Lancaster KJ, Campos H, Lau KHK, Tucker KL, Kushi LH, Willett WC. Perspective: Beyond the Mediterranean Diet-Exploring Latin American, Asian, and African Heritage Diets as Cultural Models of Healthy Eating. Adv Nutr 2024; 15:100221. [PMID: 38604411 PMCID: PMC11087705 DOI: 10.1016/j.advnut.2024.100221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 03/28/2024] [Accepted: 04/03/2024] [Indexed: 04/13/2024] Open
Abstract
The Mediterranean diet is a well-studied cultural model of healthy eating, yet research on healthy models from other cultures and cuisines has been limited. This perspective article summarizes the components of traditional Latin American, Asian, and African heritage diets, their association with diet quality and markers of health, and implications for nutrition programs and policy. Though these diets differ in specific foods and flavors, we present a common thread that emphasizes healthful plant foods and that is consistent with high dietary quality and low rates of major causes of disability and deaths. In this perspective, we propose that nutrition interventions that incorporate these cultural models of healthy eating show promise, though further research is needed to determine health outcomes and best practices for implementation.
Collapse
Affiliation(s)
| | | | - Kristie J Lancaster
- Department of Nutrition and Food Studies, New York University, New York, NY, United States
| | - Hannia Campos
- Department of Nutrition, Harvard University T.H. Chan School of Public Health, Boston, MA, United States
| | | | - Katherine L Tucker
- Department of Biomedical & Nutritional Sciences and Center for Population Health, University of Massachusetts Lowell, Lowell, MA, United States
| | - Lawrence H Kushi
- Division of Research, Kaiser Permanente Northern California, Oakland, CA, United States
| | - Walter C Willett
- Department of Nutrition, Harvard University T.H. Chan School of Public Health, Boston, MA, United States
| |
Collapse
|
2
|
Zinn AK, Zhu OY, Dolnicar S. Increasing meat-free meal selections: The role of social identity salience and identity-related meal names. Appetite 2023; 191:107067. [PMID: 37802218 DOI: 10.1016/j.appet.2023.107067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 09/18/2023] [Accepted: 09/27/2023] [Indexed: 10/08/2023]
Abstract
Avoiding meat overconsumption is good for the environment and people's health. Changing meal names represents a simple, cost-effective way of increasing meat-free meal selection in restaurants. In the past, however, this approach has shown limited effectiveness. The activation of different social identities may explain inconsistencies in prior findings and offer a powerful leverage point for influencing meal choices. We recruited participants (N = 899) who identified as "meat-eaters" for an online experiment in which they were asked to select a meal from a menu that included meat-free and meat-based burgers. We manipulated (1) social identity salience (meat-eater identity; sustainable identity; personal identity) and (2) the meal names on the menu (vegetarian name; sustainable name; neutral name). Our findings show that activating a sustainable identity significantly increases the odds of selecting a meat-free burger (22%) compared to alternative identity conditions (meat-eater identity 12%, personal identity 12%). Sustainable meal names outperform vegetarian but not neutral meal names (sustainable name 20%, vegetarian name 12%, neutral name 15%). When participants who previously selected a meat-based burger (N = 760) were limited to meat-free menu options, satisfaction and enjoyment ratings dropped steeply. This drop was significantly stronger in the meat-eater identity condition. Accounting for identity salience can lead to more targeted, improved interventions that increase meat-free meal selections by accounting for people's different social identities and the social context in which food consumption tends to occur.
Collapse
Affiliation(s)
- Anna K Zinn
- UQ Business School, The University of Queensland, Brisbane, QLD, 4072, Australia.
| | - Oscar Yuheng Zhu
- UQ Business School, The University of Queensland, Brisbane, QLD, 4072, Australia.
| | - Sara Dolnicar
- UQ Business School, The University of Queensland, Brisbane, QLD, 4072, Australia.
| |
Collapse
|
3
|
Zinn AK, Koschate M, Naserianhanzaei E, Lavric A. Can we prevent social identity switches? An experimental-computational investigation. BRITISH JOURNAL OF SOCIAL PSYCHOLOGY 2023; 62:1547-1565. [PMID: 37039361 PMCID: PMC10947443 DOI: 10.1111/bjso.12647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Accepted: 03/15/2023] [Indexed: 04/12/2023]
Abstract
Previous studies suggested that social identity switches are rapid and highly effective, raising the question of whether people can intentionally control such switches. In two studies, we tested if participants could exert top-down control to prevent a social identity switch triggered by the experimental context. In Study 1, participants (N = 198) were given a writing task aimed at prompting a switch from their parent identity to their feminist identity. Before the prompt, half of the participants (the experimental group) were instructed to remain in their parent identity, avoiding an identity switch; the control group was not given such instructions. We found no significant difference between the groups in either self-reported salience or the implicit computational measure of salience based on participants' linguistic style, both measures suggesting a switch in both groups. Study 2 (N = 380) followed the same design but included a monetary incentive to prevent the switch in the experimental group. The groups differed significantly in their self-reported salience but not in the implicit measure, which suggests limited ability to avoid the switch even when participants report being able to do so. These results point to limited intentional control over exogenously triggered identity switches, with important practical implications.
Collapse
Affiliation(s)
- Anna K. Zinn
- Department of PsychologyUniversity of ExeterExeterUK
- UQ Business SchoolThe University of QueenslandBrisbaneQueenslandAustralia
| | - Miriam Koschate
- Department of PsychologyUniversity of ExeterExeterUK
- Institute for Data Science and AIUniversity of ExeterExeterUK
| | | | | |
Collapse
|
4
|
Abstract
In three studies, we examined food as an elicitor of nostalgia. Study 1 participants visualised eating either a nostalgic or regularly consumed food. Study 2 participants visualised consuming 12 foods. Study 3 participants consumed 12 flavour samples. Following their food experiences, all participants responded to questions regarding the profile of food-evoked nostalgia (i.e. autobiographical relevance, arousal, familiarity, positive and negative emotions) and several psychological functions (i.e. positive affect, self-esteem, social connectedness, meaning in life). Study 2 and 3 participants also reported their state nostalgia. Results revealed that food is a powerful elicitor of nostalgia. Food-evoked nostalgia has a similar contextual profile to previously examined elicitors, but is a predominantly positive emotional experience. Food-evoked nostalgia served multiple psychological functions and predicted greater state nostalgia.
Collapse
Affiliation(s)
- Chelsea A. Reid
- Department of Psychology, College of Charleston, Charleston, SC, USA
| | - Jeffrey D. Green
- Department of Psychology, Virginia Commonwealth University, Richmond, VA, USA
| | - Sophie Buchmaier
- Department of Psychology, College of Charleston, Charleston, SC, USA
| | - Devin K. McSween
- Department of Psychiatry, Medical University of South Carolina, Charleston, SC, USA
| | - Tim Wildschut
- Department of Psychology, University of Southampton, Southampton, UK
| | | |
Collapse
|
5
|
Gerber S, Folta SC. You Are What You Eat… But Do You Eat What You Are? The Role of Identity in Eating Behaviors—A Scoping Review. Nutrients 2022; 14:nu14173456. [PMID: 36079713 PMCID: PMC9458161 DOI: 10.3390/nu14173456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/16/2022] [Accepted: 08/17/2022] [Indexed: 11/25/2022] Open
Abstract
Background: Identity is a major construct in the fields of psychology and anthropology that can relate to both the maintenance of eating behaviors and cultural sensitivity. However, there has not been any systematic effort to understand the role of identity in eating behaviors and the maintenance of eating behaviors, or to address multiple aspects of identity within an individual across scientific disciplines. This scoping review aims to understand and describe existing research relating identity to eating behaviors and to detail the measurement of identity. Methods: We conducted a systematic search of Ovid, PsychINFO, Embase, and Web of Science for articles on identity and eating behaviors published between January 1946 and March 2022. We utilized the Preferred Reporting Items for Systematic reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) checklist, and search methods were developed with the assistance of a research librarian. We rated articles from 1 to 5 based on the depth, complexity, and multi-dimensionality of the identity measurement conducted. Scoring criteria included a review of the number of items directly querying or evaluating identity and the extent of measurement of identity domains. Results: In total, 100 articles were included, examining 10 different identities, 8 identity constructs, 11 eating behaviors, and construct contributions from 26 theories. The mean score of all articles was 2.9 on the scale from 1 to 5. A total of 10 studies scored a “1”; 30 scored a “2”, indicating the use of 1–2 basic questions about identity; 31 received a “3” for use of a common but non-complex identity instrument; 19 received a “4”, meaning they contained strong evaluation and included multiple types of identity but were lacking in terms of depth of measure and/or the comparison of identity effects to constructs; and 10 scored a “5” for their strong, in-depth measure of identity and inclusion of multiple types. Identity was found to be significantly related to eating behaviors in all but one study. Conclusion: Identity measurements seldom accounted for complexities such as multiple identities and identity shifting over time. Nonetheless, our findings indicate that multiple aspects of identity reciprocally reinforce behavior and that change maintenance is associated with identity salience and centrality. Identity is underutilized and heterogeneously applied in eating behavior research. The inclusion of identity assessments may lead to better outcomes being obtained within differing cultural, normative, and environmental scenarios.
Collapse
Affiliation(s)
- Suzannah Gerber
- Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA
- Betty and Guy Beatty Liver and Obesity Research Program, Inova Medical System, Falls Church, VA 22043, USA
- Correspondence:
| | - Sara C. Folta
- Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA
| |
Collapse
|
6
|
Davis T, Papies EK. Pleasure vs. identity: More eating simulation language in meat posts than plant-based posts on social media #foodtalk. Appetite 2022; 175:106024. [PMID: 35413378 DOI: 10.1016/j.appet.2022.106024] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 03/13/2022] [Accepted: 03/27/2022] [Indexed: 11/30/2022]
Abstract
Current levels of meat consumption in Western societies are unsustainable and contribute to the climate emergency. However, most people are not reducing their intake. Here, we examine the language used on social media to describe meat and plant-based foods, since the ways people think and communicate about food could hinder the transition towards sustainable eating. In two pre-registered studies, we analysed the degree to which the language in food posts on Instagram reflects eating simulations, which have been found to be associated with desire for appetitive stimuli. Specifically, thinking about or presenting foods or drinks in terms of rewarding simulations (i.e., re-experiences of enjoying their consumption) has been found to increase their appeal. Here, we analysed the words used in Instagram hashtags (NStudy1 = 852; NStudy2 = 3104) and caption text (NStudy1 = 682) to examine how much they refer to eating simulations (e.g., taste, texture, enjoyment, eating context) or to other food-related features (e.g., ingredients, preparation, health, category information). As hypothesized, meat posts contained more eating simulation hashtags than plant-based and vegetarian posts, which instead contained more eating-independent hashtags, for example referring to health or to vegan identity. Findings for the text words were generally in the same direction but much weaker. Thus, meat food posts contained hashtag language that is likely more appealing to mainstream consumers, because it refers to the enjoyable experience of eating the food, rather than the food being healthy or identity affirming. This pattern reflects polarisation surrounding sustainable foods, which may hinder the shift towards plant-based diets needed to curb climate change.
Collapse
Affiliation(s)
- Tess Davis
- School of Psychology and Neuroscience, University of Glasgow, UK.
| | - Esther K Papies
- School of Psychology and Neuroscience, University of Glasgow, UK
| |
Collapse
|
7
|
Zinn AK, Lavric A, Levine M, Koschate M. Social identity switching: How effective is it? JOURNAL OF EXPERIMENTAL SOCIAL PSYCHOLOGY 2022. [DOI: 10.1016/j.jesp.2022.104309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
8
|
Reicks M, Gold A, Tran N, LeBlanc K. Impacts of A Taste of African Heritage: A Culinary Heritage Cooking Course. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2022; 54:388-396. [PMID: 35151603 DOI: 10.1016/j.jneb.2021.11.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 11/15/2021] [Accepted: 11/18/2021] [Indexed: 06/14/2023]
Abstract
OBJECTIVE To examine changes in cooking and dietary behaviors and health outcomes following participation in A Taste of African Heritage, a culinary heritage cooking course. DESIGN One group, pre-post program design, surveys, and physical assessments. SETTING Community centers, churches, health care settings, homes, and housing complexes. PARTICIPANTS Participants (n = 586, 84% women) were recruited by partner organizations from 2013-2018 across 21 states and the District of Columbia. INTERVENTION(S) A 6-week cooking curriculum that teaches history, nutrition, and cooking techniques to reconnect participants with the vibrant, healthy traditions of the African Diaspora. MAIN OUTCOME MEASURE(S) Weekly frequency of cooking, food group intake, and exercise assessed by surveys, measured weight, waist circumference, and blood pressure. ANALYSIS Linear and logistic mixed-effects models with random intercepts for participant and teacher, sex and site type as covariates comparing pre-post physical measurements and binary behavioral outcomes, P < 0.0033 for statistical significance after Bonferroni correction. RESULTS Intake frequencies of fruit, vegetable, and greens and exercise frequency were improved from preprogram to postprogram (all P < 0.0021). Weight, waist circumference, and systolic blood pressure were also improved from preprogram to postprogram (all P <0.0001). CONCLUSIONS AND IMPLICATIONS Participation in A Taste of African Heritage was associated with positive behavior changes and health outcomes. Integrating cultural heritage and behaviors are positive components to connect participants to healthy old ways or traditions.
Collapse
Affiliation(s)
- Marla Reicks
- Department of Food Science and Nutrition, University of Minnesota, Department of Food Science and Nutrition, St Paul, MN.
| | - Abby Gold
- Center for Family Development, University of Minnesota Extension, St Paul, MN
| | - Nicole Tran
- Department of Food Science and Nutrition, University of Minnesota, Department of Food Science and Nutrition, St Paul, MN
| | | |
Collapse
|
9
|
Central Persons in Sustainable (Food) Consumption. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19053139. [PMID: 35270829 PMCID: PMC8910505 DOI: 10.3390/ijerph19053139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 02/19/2022] [Accepted: 02/28/2022] [Indexed: 12/10/2022]
Abstract
What people eat has become a highly political issue, closely intertwined with public health, environmental concerns, and climate change. Individuals' consumption decisions tend to be greatly influenced by the people that surround them, and this seems to be especially true when it comes to food. In recent years, alongside close contacts, such as family and friends, a myriad of social influencers have appeared on the screens, sharing opinions on what (not) to eat. Presenting results from a youth survey conducted in Sweden in 2019 (N = 443), this paper shows that social media have become the primary source of information about food and eating for youths, followed by schools and families. However, primary sources of influence continue to be parents and the family at large. Furthermore, the study shows that it is possible to identify 'central persons', i.e., relatively clear-cut groups of people whose food choices-measured as tendency to eat climate friendly-is mirrored by the youths, both in their everyday food preferences and in their broader political awareness as expressed through political consumerism. A conclusion from this is that certain people can be particularly successful at inspiring larger numbers of other people to engage with healthier and environmentally friendlier (food) consumption in a society.
Collapse
|
10
|
Hackel LM, Kogon D, Amodio DM, Wood W. Group value learned through interactions with members: A reinforcement learning account. JOURNAL OF EXPERIMENTAL SOCIAL PSYCHOLOGY 2022. [DOI: 10.1016/j.jesp.2021.104267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
11
|
Li D, Zhang Q. Temporal Team Mental Model and Performance: From the Perspective of Team Process. Front Psychol 2021; 12:766268. [PMID: 34803848 PMCID: PMC8602803 DOI: 10.3389/fpsyg.2021.766268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Accepted: 10/21/2021] [Indexed: 11/13/2022] Open
Abstract
This paper, based on the survey data of 506 knowledge-based innovation team leaders, employed the regression model and adopted the bootstrap method, to explore the influence of the temporal team mental model on team performance from the perspective of team process. The study results showed that the temporal team mental model has a significant positive predictive effect on team performance; behavioral integration has a mediating effect between temporal team mental model and team performance; task complexity positively moderates the relationship between behavioral integration and team performance and moderates the mediating effects of behavioral integration.
Collapse
Affiliation(s)
- Dan Li
- College of Business and Administration, Huaqiao University, Quanzhou, China.,School of Business, Minnan Normal University, Zhangzhou, China
| | - Qian Zhang
- College of Business and Administration, Huaqiao University, Quanzhou, China
| |
Collapse
|
12
|
Chinea-Montesdeoca C, Suárez E, Hernández B, Duarte-Lores I. Adaptation and validation of the Dietarian Identity Questionnaire (DIQ) into the Spanish context ( Adaptación y validación al contexto español del Cuestionario de Identidad Alimentaria — DIQ). INTERNATIONAL JOURNAL OF SOCIAL PSYCHOLOGY 2021. [DOI: 10.1080/02134748.2021.1940703] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
13
|
Nguyen A, Platow MJ. "I'll eat meat because that's what we do": The role of national norms and national social identification on meat eating. Appetite 2021; 164:105287. [PMID: 33930496 DOI: 10.1016/j.appet.2021.105287] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 03/18/2021] [Accepted: 04/22/2021] [Indexed: 10/21/2022]
Abstract
Through meat-eating choices, people are able to express their national social identification and adhere to broader cultural norms. The current research examines the relationship between people's perceptions of national descriptive and injunctive meat-eating norms and their national social identification, on the one hand, and their attitudes toward meat-eating and their intentions to eat meat, on the other hand. In a sample that includes American, British, and Australian participants, we observe that: (1) favorable attitudes toward meat eating are positively predicted by national injunctive but not descriptive norms, and (2) intentions to eat meat are positively predicted by national descriptive but not injunctive norms. National social identification positively predicts both attitudes and intentions. Intentions to eat meat were also predicted by a three-way interaction between descriptive and injunctive norms, and social identification. Alignment of relatively high descriptive and injunctive meat-eating norms predicted meat-eating intentions more than alignment of relatively low descriptive and injunctive norms. With normative misalignment, however, people began to rely on their national social identifications as a basis for meat-eating intentions. The data are discussed with reference to the impact of social factors in influencing meat consumption. Moreover, we consider the potential for national social identification to have a normative component of meat consumption independent of descriptive and injunctive norms. This work advances our understanding of meat consumption by revealing national-level normative and identity processes beyond more focused identities of, for example, an environmentalist, a health conscious person, or an animal rights activist.
Collapse
|
14
|
Coppin G, Audrin C, Monseau C, Deneulin P. Is knowledge emotion? The subjective emotional responses to wines depend on level of self-reported expertise and sensitivity to key information about the wine. Food Res Int 2021; 142:110192. [PMID: 33773668 DOI: 10.1016/j.foodres.2021.110192] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 01/11/2021] [Accepted: 01/25/2021] [Indexed: 11/30/2022]
Abstract
Many factors influence emotional responses evoked by wines. Here we assessed how self-reported wine expertise, tasting condition (blind vs. informed) as well as sensitivity to key information about wines (e.g., reputation, price, grape variety) impact the subjective affective responses they evoked. We measured subjective affective responses of high and low in self-reported wine expertise consumers to 8 different wines in a blind tasting and in a tasting when information about the wines was known. After their first tasting session, we asked participants the extent to which they considered specific information when they intended to purchase wine (e.g., reputation, etc.). The more wine consumers high in self-reported expertise paid attention to the wine's reputation, the less they used feelings when tasting wines. In contrast, the more the wine tasters low in self-reported expertise paid attention to the wine's reputation, the more feelings they reported. Moreover, when considering positive and negative feelings separately, it appears that the more participants paid attention to the label, the lower the number of positive terms they tended to mention. Additionally, wine tasters low in self-reported expertise were more inclined to report positive feelings towards the wines in the informed condition and if they were sensitive to wine's reputation. In contrast, wine tasters high in self-reported expertise were less inclined to report positive feelings towards the wines in the informed condition and if they were sensitive to wine's reputation. These results hint at the importance of considering psychological theories of emotion while studying wine-elicited emotions, in particular appraisal theories of emotion.
Collapse
Affiliation(s)
- Géraldine Coppin
- Fondation UniDistance, Suisse (UniDistance, Suisse), Swiss Center for Affective Sciences, and Laboratory for the Study of Emotion Elicitation and Expression, Department of Psychology, University of Geneva, Switzerland.
| | - Catherine Audrin
- University of Teacher Education, Lausanne, Switzerland, Swiss Center for Affective Sciences, and Laboratory for the Study of Emotion Elicitation and Expression, Department of Psychology, University of Geneva, Switzerland
| | - Claire Monseau
- Changins, Viticulture and Oenology, HES-SO University of Applied Sciences and Arts, Western Switzerland, Nyon, Switzerland
| | - Pascale Deneulin
- Changins, Viticulture and Oenology, HES-SO University of Applied Sciences and Arts, Western Switzerland, Nyon, Switzerland.
| |
Collapse
|
15
|
Reicher S, Hopkins N, Stevenson C, Pandey K, Shankar S, Tewari S. Identity enactment as collective accomplishment: Religious identity enactment at home and at a festival. BRITISH JOURNAL OF SOCIAL PSYCHOLOGY 2020; 60:678-699. [DOI: 10.1111/bjso.12415] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 06/26/2020] [Indexed: 11/26/2022]
Affiliation(s)
| | | | | | | | - Shail Shankar
- Indian Institute of Technology (Banaras Hindu University) Varanasi India
| | | |
Collapse
|
16
|
The relationship between social identity, descriptive social norms and eating intentions and behaviors. JOURNAL OF EXPERIMENTAL SOCIAL PSYCHOLOGY 2019. [DOI: 10.1016/j.jesp.2019.02.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
17
|
Tender food, tender hearts: The metaphorical mapping of hard-soft orosensory signals to interpersonal trust and prosocial tendencies. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.07.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|