Gender differences in perceiving the portion size of meat when being observed.

Previous research has shown that being observed can influence people's behaviors, including their eating habits. In this study, we predicted that men and women would exhibit different reactions to the perception of portion size of meat when being observed. By utilizing a camera to create a sense of being observed during the act of eating meat, we revealed that men in the observed condition reported perceiving the portion size of the meat they ate to be smaller and the eating amount to be less than was reported by those in the non-observed condition.

Underlying Differences Between Chinese Omnivores and Vegetarians in the Evaluations of Different Dietary Groups.

Drawing upon self-categorization theory, the present research investigated the attitudes of omnivores and vegetarians toward five dietary groups, including omnivores, conscientious omnivores, semi-vegetarians, , and vegans. When they had high (vs. low) meat rationalization, omnivore participants had fewer negative attitudes toward and more positive evaluations of the omnivore groups but more negative attitudes toward and fewer positive evaluations of the vegetarian groups.

Earthquake Trauma, Overgeneral Autobiographical Memory, and Depression Among Adolescent Survivors of the Wenchuan Earthquake.

Trauma has a profound impact on overgeneral autobiographical memory (OGM), which is a risk factor for depression. Violent earthquakes can cause tremendous trauma in survivors. We examined the relationship between earthquake trauma, OGM and depression in adolescent survivors of the Wenchuan earthquake in this study.

CO-switchable foams stabilized by a long-chain viscoelastic surfactant.

Smart foams sensitive to external stimulation have gained increasing attention recently. However, reversibly switchable CO foams have been less documented. In this work, a novel kind of CO-switchable foams was developed using a long-chain cationic surfactant, N-erucamidopropyl-N,N-dimethylammonium bicarbonate (UCAMPM⋅H), as both the foaming agent and stabilizer.

Confronting the meat paradox in different cultural contexts: Reactions among Chinese and French participants.

As a well-known source of nutrition and pleasure, meat plays an important role in most people's diet. However, awareness of the "meat paradox"-the association of liking to eat meat but not wanting to kill animals-often implies the experience of cognitive dissonance. In two studies, focusing on meat production and meat consumption respectively, we examined whether participants used reduction of willingness to eat meat and reduction of mind attribution to food animals as strategies to reduce cognitive dissonance from the meat paradox in the Chinese and French cultural contexts.