Cultural sips: Exploring sociodemographic and dominance factors in French wine appraisal

This study investigates the intricate relationship between sociodemographic factors, social dominance orientation (SDO), and perceptions of wine in France. Emphasizing the symbolic role of wine in French culture, and employing a survey-based approach, the research explores how societal hierarchies and individual positioning within these structures influence the appraisal of rosé wine. The findings revealed that sociodemographic factors, particularly education level, significantly influence wine appraisal, while social dominance orientation serves as a mediating factor. This research contributes to the understanding of the cultural and social dynamics shaping wine consumption in France, highlighting the fact that wine appraisal is deeply embedded in societal structures.

Mediating factors explain anxiety experienced by women with obesity during the Covid-19 pandemic

The Covid-19 pandemic could be a source of great anxiety, especially for those at higher risk, such as women experiencing obesity. The aim of this study was to measure how some personal characteristics such as BMI (from underweight to class 3 obesity), bariatric surgery (yes or no), comorbidities, or age (as antecedent variables), and mediating factors impacted state anxiety during the Covid-19 Pandemic. Mediating factors were related to subjective knowledge or attitudes (e.g. interest or beliefs and practices around Covid-19, subjective health perception, and confidence in the government). French women (N = 532) were invited to take part in a voluntary online health survey during lockdown in Paris and its suburbs. Results showed that women with higher BMI had higher anxiety scores, primarily because they feel less healthy than other people. Secondly, the larger the body size of the participants was (BMI), the less they reported that information about Covid-19 held their attention. This lack of interest resulted in feelings of anxiety not being generated. Thirdly, the larger their body size was, the less confidence they had in the effectiveness of the proposed measures by the government and therefore, the more anxious they were. Finally, older age predicted higher interest in the pandemic, higher subjective health, and higher confidence in the government. Identifying obesity as a potential risk factor for anxiety disorders is crucial, but measuring the relationship between state anxiety and personal characteristics (e.g. BMI) requires considering mediating variables (e.g. subjective health perception). To reduce anxiety in women with obesity, it appears necessary to focus on psychological programs that can help them improve their perception of their health, as well as the confidence they may have in institutions, especially for younger women.

Health and Social Case Management for the Inclusion of People Living with a Schizophrenic Disorder: The PASSVers Experience

The way the social protection system in France is organized frequently leads to coordination difficulties between the social and healthcare sectors. A health and social program has been implemented in a French medical-psychological center to optimize the coherence of the pathway for people living with schizophrenia. This study evaluated the way users and professionals perceive this program so as to assess the relevance of double case management. Semi-structured interviews were conducted with users (N = 21) and professionals (N = 11) of this program and then analyzed with Alceste software. The results highlight the overall satisfaction of the participants with the program, and the double case management was shown to be beneficial in supporting people living with schizophrenia in their life project. These results indicate that this program enabled the emergence of a collective empowerment, which could assist with the recovery process of schizophrenia.

Who Were We? Exploring French Past Group Prototypes

Groups have cognitive existence through the prototype of the group (Haslam et al., 1995; https://doi.org/10.1002/ejsp.2420250504). Past group prototypes then refer to the most representative characteristics that define the group in these previous states. We suppose, as collective events might have different versions associated with different valences (Zaromb et al., 2014; https://doi.org/10.3758/s13421-013-0369-7), this might also be the case for prototypes also held in the collective memory (Halbwachs, 1950; http://dx.doi.org/doi:10.1522/cla.ham.mem1). After highlighting different facets of the past (Study 1) or not (Study 2), we used the "free association method" (Lo Monaco et al., 2017; https://doi.org/10.1111/jtsb.12124; Vergès, [1992], L'évocation de l'argent. Bulletin de Psychologie, 45(4-7), 203-209). Yet, this research explored the content of past prototypes associated with different elements of French collective memory: the French during the Second World War (Study 1, N = 301), and French people in 18th century (Study 2, N = 354). Results suggest the existence for each of these periods of a "two-sided" prototype, i.e., a positive vs. negative-valence prototype. The implications of the existence of these "two-sided" prototypes, the implication of collective continuity perceived for each of them and avenues for future research will be discussed.

Mental health of adolescents after bariatric surgery: A textual analysis

Mental health after bariatric surgery during adolescence has been little explored. This is a sensitive period in terms of self-image on which bariatric surgery could have negative effects because of the rapid and significant changes in morphology it induces. Previous studies have explored mental effects using questionnaires and only related to psychopathological disorders. The objective of our study was to complement these studies by exploring, via in-depth interviews, the adolescents' views on changes after bariatric surgery at psychological as well as socio-emotional levels. Fourteen adolescents with obesity were recruited in a French hospital 6-43 months after surgery. They participated in one-on-one interviews lasting an average of 45 minutes. A lexical analysis (using ALCESTE software^© ) of their speech highlighted the most positive effects, particularly in terms of social relationships, physical activities, self-esteem and reduced stigma, along with less positive effects in terms of eating behaviour and skin. In terms of clinical implications, this study confirmed the value of bariatric surgery for adolescents at psychological and social levels and its contribution to their mental health. However, it also highlighted the importance of pre- and post-operative support.

When Past Group Events and Identities Define the Present: Effect of Perceived Collective Continuity on Defensive Behaviors of the French In-Group

Previous studies have highlighted the benefits of perceived collective continuity. However, to the authors’ knowledge, none have considered the negative effects of such perceptions when they concern a negative past or take the form of a break with a positive past. The authors therefore conducted three studies to examine the influence of perceived continuity (or a break) with positive versus negative events or identities on French in-groups’ defensive behaviors (i.e., perceptions of and attitudes toward refugees and intention to engage in collective actions). They expected to observe the positive impact of a positive (rather than negative) past continuity and a negative (rather than positive) past break. The results of Experiment 1 partially confirmed this hypothesis, as individuals who identified strongly expressed a greater intention to engage in collective actions when they perceived continuity with positive past events. Similarly, participants were more opposed to the reception of refugees when they perceived continuity with a positive past French identity (Experiment 2). Finally, high-identifier participants who perceived a break with a negative past identity expressed greater opposition to the reception of refugees and saw them more as a threat (Experiment 3). The authors discuss the importance of considering the emotional valence of past group memories for the continuity literature and a better comprehension of actual in- and between-group dynamics.

Women With Obesity Are Not as Curvy as They Think: Consequences on Their Everyday Life Behavior

Two studies explore the impact of body size on daily life activities of women with obesity. In the first study, ethnographic techniques (first-person perspective video recordings) and subsequent interviews based on the video recordings were used. Results showed atypical behavior of women with obesity and ex-obese women related to memories of embarrassing experiences regarding personal body size (sitting, passing doors sideways, over-careful navigation in public space, and choosing clothes sizes too large.) Women with obesity seem to behave as if they thought they had a larger body than it actually was. These atypical behaviors are related to memories of embarrassing experiences regarding personal body size and stigma. Overweight women exhibit the same behavior but to a lesser and less systematic degree. In the second study, the represented (imagined) body size was compared to the perceived (in a mirror) body size with digital morphing techniques. In the mirror condition, the perceived image is accurate, while in the absence of a mirror women with obesity overestimate their body size by about 30%. Moreover, overestimation of imagined body size increased according to the weight status. Finally, women who had bariatric surgery had poorer estimates than women who had not. This would result of being continuously reminded of obesity and its stigma by daily embarrassing experiences, by being confronted with an environment designed for normal weight (e.g., narrow seats, turnstiles etc.) that makes obesity salient. We suggest that body size overestimation is a case of accentuation where things that matter are perceived bigger. These results could also been explained by the allocentric lock theory.

A lexical analysis of environmental sound categories

In this article we report on listener categorization of meaningful environmental sounds. A starting point for this study was the phenomenological taxonomy proposed by Gaver (1993b). In the first experimental study, 15 participants classified 60 environmental sounds and indicated the properties shared by the sounds in each class. In a second experimental study, 30 participants classified and described 56 sounds exclusively made by solid objects. The participants were required to concentrate on the actions causing the sounds independent of the sound source. The classifications were analyzed with a specific hierarchical cluster technique that accounted for possible cross-classifications, and the verbalizations were submitted to statistical lexical analyses. The results of the first study highlighted 4 main categories of sounds: solids, liquids, gases, and machines. The results of the second study indicated a distinction between discrete interactions (e.g., impacts) and continuous interactions (e.g., tearing) and suggested that actions and objects were not independent organizational principles. We propose a general structure of environmental sound categorization based on the sounds' temporal patterning, which has practical implications for the automatic classification of environmental sounds.

Sorting food labels and describing properties of categories: stability of results between and within subjects

The purpose of this research is to improve understanding of the consistency of the categorization process in cognitive psychology. To investigate the temporal stability of the categorization process between and within subjects, 100 participants (M = 22.1 yr., SD = 2.1) were required to sort 65 food labels into groups and to explain their grouping. The sorting and property generation of food labels were compared by conducting two sessions (with a 15-day interval) to assess within-subject variability. Two groups of participants were compared to assess between-subjects variability. The results from the sorting task showed excellent stability between and within subjects. Conversely, the property generation task showed high variability. It is concluded that the tasks involved different types of knowledge. The sorting task appeared to generate good agreement and to involve more stable knowledge. The task of producing properties may involve other mechanisms. This paper discusses the results in light of cognitive and pragmatic theories.

Body perception and satisfaction in obese, severely obese, and normal weight female patients

The objective of this study was to investigate body perception and the associated level of dissatisfaction among obese patients. Twenty patients from each category of obese, severely obese, and normal weight individuals had their pictures enlarged or thinned using a computer program to manipulate photographs taken from the front, profile angle, and back. The pictures were shown to patients to represent both the way they thought they appeared and the way they would like to appear. Our results show that severely obese patients correctly perceived themselves as being more corpulent than obese patients, who in turn correctly perceived themselves as being more corpulent than normal weight females. These results remained stable regardless of whether the pictures were taken from the front, profile angle, or back. These results are discussed in terms of clinical and therapeutic interventions.

Comparative study of body image among dancers and anorexic girls

In order to examine the nature of body image distortions, we studied their perceptual and idealised components using a video distortion technique to create photographs of dancers, anorexics and controls that made their bodies look larger. Each subject was then asked to adjust the photograph until it reflected her estimated and desired body size. The results show that: 1) all three groups perceived themselves to be heavier than they actually are, but the dancers had a more realistic perception of their body weight; 2) the dancers would have liked to be thinner, whereas the controls and anorexics were satisfied with their body weight; 3) the scores of the anorexic subjects were characterised by a lack of correlation between their perceptual and idealised distortions, whereas those of the dancers--and even more so those of the controls--were characterised by consistency between the two types of distortion.

Les cognitions et leur évaluation dans les troubles des conduites alimentaires

Cognitions are of crucial importance in the -aetiology and the maintenance of eating disorders. Dysfunctional cognitions in eating disorders are related to body image, self-esteem and feeding. The aim of this paper is to review the actual knowledge in this area. First, we will display -cognitive models in eating disorders. Cognitive factors in -eating disorders are logical errors, cognitive slippage and conceptual complexity. Eating disorder patients seem to have a deficient cognitive development. Some cognitive models stipulate that eating disorder patients may develop organised cognitive structures schemas concerning the issues of weight and its implications for the self. These schemas can account for the persistence and for the understanding the "choice of the eating disorder symptomatology. Cognitive pheno-mena of interest are self-schema, weight-related schema and weight-related self-schema. The maintenance model of ano-rexia nervosa argued that, initially there is an extreme need to control eating which is supported by low self-esteem. The maintenance of the disorder is reinforced by three mechanisms: dietary restriction enhances the sense of being in control; aspects of starvation encourage further dietary restriction; concerns about shape and weight encourage restriction. The development and maintenance of bulimic symptomatology are explained by placing a high value on attaining an idealised weight and body shape accompanied by inaccurate beliefs. The cognitive model of specific family of origin experiences puts forward the development of -maladaptative expectancies for eating and thinness. Second, we discuss distortions in information processing. a) In feeding laboratories, bulimics show a wide range of caloric intake and a disruption of circadian feeding patterns. In overeating bulimics, large meals occurred mainly during afternoon and evening with high fat and carbohydrate intake, but the majority of meals were of normal size and frequency. Responsivity to food cues indicates that bulimics were more responsive to sight, smell and taste of their favourite binge food, and a greater responsivity was associated with increasing -cue salience. Eating disorder patients appear to have internalised a mediated social rule concerning "good food" and make drastic selections thus removing the possibility of choice of foodstuffs. b) Experimental processes: temporal factors in the processing of threat seem to be of importance in patients with high levels of eating psychopathology. There is no evidence for preattentive processing biases among anorectics. Changes in information processing speed after treatment were not linked to treatment condition or treatment response. c) Judgement and emotions: in eating disorder patients, distortions of depressogenic nature are found that influence the cognitive style; thoughts about eating, weight and shape are characterised by negative affective tone; negative emotions could account for bulimic behaviour; anxiety and distress are correlated to thought control strategies. Information treating seems to be impaired in a non-homogeneous way. d) Cognitive schemas are seriously maladaptive and not well investigated. In eating disorder patients, core beliefs are absolute, unconditional and dichotomous cognitions about oneself and the world. There are only few studies in this field moreover showing controversial results. Core beliefs can explain links between personality disorders and eating psychopathology. Pathological core beliefs have to be taken in to account because they influence the outcome and the efficacy of cognitive behavioural therapy. Third, the last part of this paper summarises actually available rating scales eva-luating distorted cognitions in eating disorders. There are different methods for evaluation: specific and non-specific self-report questionnaires, thought-sampling procedures, -methods derived from cognitive psychology. The Mizes Anorectic Cognition questionnaire (MAC) is a well-known self-rating scale with good psychometric properties. The revised form of the MAC appears to be an improvement in the area of internal consistency, sensitivity, and reliability. It is obvious that there is no particular rating scale referring to specific cognitions on food.

IN CONCLUSION

the main result of this literature review reflects that the cognitive treatment in eating disorders is altered in a specific way on an emotional basis and on self-representation.

Étude du processus de catégorisation chez des patientes aux troubles des conduites alimentaires : une nouvelle approche cognitive de la psychopathologie

Anorexic and bulimic patients have a highly distorted relationship with food and eating, even though they tend to be knowledgeable about diet and nutrition. The progress of this disease, as well as its complications and associated difficulties, are increasingly understood, while the etiopathogeny of eating disorders remains obscure. The approach that we are proposing involves the study of one of the most fundamental cognitive functions of human reasoning--the cognitive process of categorization. The purpose of this study is to understand the procedures used by these patients to construct representations of food. Categorization, one of the basic features of human cognition, allows individuals to organize their subjective experience of the surrounding environment by structuring its contents. This ability to group different objects into the same category based on their common characteristics is important for explaining the major cognitive activities of planning, memorization, communication and perception. Indeed, our categories reflect our conceptions of the world. They depend on our experiences and representations, as well as the expertise acquired in a specific field. The differences that appear in the categories created by subjects when they are asked to classify objects reveal the properties that are most salient to them and, as a result, the interests, values and ideas associated with these properties. There are three types of properties: perceptive properties, which describe the object's shape, color, odor and texture; structural properties, which relate to the object's components; and functional properties, which specify the way in which the object is used and provide an answer to the question, "What is it used for?". Subjects attribute these functional properties by means of knowledge or inference according to their representation of the object's role; such properties are especially likely to emerge during top-down (theory-driven) processing. The type of processing used (bottom-up or top-down) is dependent on a certain number of factors. We hypothesize, within the context of food product categorization, that patients suffering from eating disorders largely resort to processing based on acquired information or beliefs about the objects, i.e. top-down processing. We present two studies: a naturalistic and exploratory pilot study whose goal is to identify whether the various categorization processes used by eating disorder patients differ from those employed by subjects not suffering from an eating disorder. A second study aims to identify the different categorization procedures. During the first experiment, 68 women (17 control subjects, 17 anorexics, 17 anorexic bulimics and 17 bulimics) aged 18-39 (average age: 26.6) verbalize all representations that come to mind during a limited time period as the name of a food item is read. Eighty-nine food items are presented in alphabetical order. The list is read out loud and all comments are recorded. The data is processed in three ways : an analysis based on the positive or negative valence of each representation, an analysis based on each categories of food and an analysis of representations based on themes expressed. The three analyses (valence, categories of food and theme assigned to the representations) show differences between the representations of the four experimental groups. In fact, the anorexics and anorexic bulimics mainly express strongly negative representations about food, whereas bulimics and control produce representations whose positive and negative valences balances. These negative cognitions concern mainly meat for the control subjects and cakes for the subjects reached of TCA. Concerning theme assigned to the representations, the control subjects produce mainly cognitions relating to the hedonism, the flavor of food and their purpose on health. The anorexics and anorexics-bulimics evoke mainly the fat and sugar content of the foods. The bulimics evoke mainly cognitions relating to the effect on health and the intestinal transit time of food. These results lead one to believe that it is not the bulimic binging and purging of these patients, but rather their restrictive behavior that is the determining factor in the differences in food representations observed between the two experimental groups. During the second experiment, 60 women (15 controls, 15 anorexics, 15 anorexic bulimics and 15 bulimics) aged 18-32 (average age: 25.6) classified 27 food names according to their similarities and differences, and then explained the reasons for their categorizations. The data were analyzed in terms of similarity/difference, and the verbalizations were analyzed by content. The results indicate that 10 of the 27 foods were categorized differently by the controls and the subjects with eating disorders. Subjects classified the following foods: camembert cheese, cold cuts, cheese spread, fruit in syrup, whole milk, mayonnaise, bread, fresh fish, potatoes and plain yogurt. Bulimics and controls use similar classifications for food names, while anorexics and atypical bulimics classify foods in a similar way. Examining the categorization criteria used during verbalizations allows us to better understand these differences. The control group's major criterion seems to be the succession of dishes. These subjects group into separate categories entry foods (beef, eggs, fish, etc.), vegetables, cheese or dairy foods, and finally desserts. Additional foods, like bread and mayonnaise, belong to the same category. Other categories are nutritional criteria (for example, dairy products contain calcium) and biological criteria (for example, bananas and apples are fruits). These categorization criteria include structural properties (which describe what the object is made of) and functional, "academic" properties, those which describe how foods are used, "as in cookbooks or diet books." On the other hand, the categorization criteria expressed by anorexic patients are very different from those used by control subjects: foods that are hard to eliminate, rich, high-fat and therefore indigestible are considered to be similar. Some examples are cold cuts, potatoes, mayonnaise and prepared desserts. A second categorization criterion involves the concept of natural foods : certain foods "are unhealthy because they're processed, so they're bad for you"--one such example is cheese spread. A third criterion concerns the notion of familiar foods: poultry and eggs, for example, are "familiar to us." We are clearly seeing here the importance of functional properties in the categorization of food names: certain foods are indigestible, hard to eliminate, cause heartburn or reflux, are not natural, and thus are avoided. The categorization criteria mentioned by bulimic patients also clearly take into account the functional properties of foods. The criteria are of the following type: "it's filling, it relieves a bulimic attack, it helps prevent heartburn and constipation, etc." It appears that bulimics' categorization criteria are solely associated with these foods' imagined or real effect on the body. The categorization criteria used by anorexic bulimics seem to be especially associated with weight gain or the consumption of such foods during bulimia attacks because "they make you feel full." On the other hand, light foods, which patients allow themselves to eat, are placed in the same category. This study, which seeks to understand the cognitive functioning of eating disorder patients with anorexia and bulimia, has brought new elements to light. All patients exhibit food categorization processes that differ greatly from those displayed by control subjects. Patients also attribute greater significance to the functional properties of foods as compared to controls, who give priority to structural properties. Anorexic and bulimic patients base their food categorizations on the consequences of ingestion, in terms of health, digestion and weight gain. Their processing of food stimuli is therefore radically different and gives a dominating place to top-down processes. Additional studies should supplement these findings in order to gain a better understanding of patients' disturbed processing of information.