Search results for " acceptance"

showing 10 items of 242 documents

Complementary feeding: what, when and how in OPALINE mothers? Consequences on infant's food acceptance.

2012

National audience; The introduction of weaning foods is a major transition in the development of infants’ eating behavior. Previous studies showed that greater variety at the beginning of the weaning period can later influence an infant’s acceptance of new foods. The aim of the present study was to describe maternal feeding practices in the first year (breastfeeding duration, age at the initiation of weaning, variety of new foods introduced) and to study whether they impacted infants’ later acceptance of new foods in a longitudinal survey of French children’s eating behavior. Mothers (n = 203) were asked to record each food offered to their infants from the beginning of the weaning period t…

[SDV] Life Sciences [q-bio][SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[ SDV ] Life Sciences [q-bio]breastfeedingweaningfood variety[SDV]Life Sciences [q-bio]digestive oral and skin physiologynew food acceptance[SDV.AEN]Life Sciences [q-bio]/Food and Nutritioninfantcomplementary feeding
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Brukeradopsjon av ACOS Individuell plan hos plankoordinatorene : En studie med kombinerte metoder om påvirkningsfaktorer for plankoordinatorenes bruk…

2018

Masteroppgave i helse- og sosialinformatikk HSI500 - Universitetet i Agder 2018 Individual care plan is a comprehensive plan to assist users in need of long-term and coordinated services. Individual care plan is one of several service areas in the municipality digitized for better flow of work procedures, lower costs and increased user involvement. The ACOS IP program enables electronic IP in the municipalities. The study has investigated which main factors affect the plan coordinators user adoption of ACOS IP. User adoption looks at why and how a program is used. The purpose is to look at it from the plan coordinator's perspective, but also how the management at the coordinating unit's fra…

brukeradopsjonIndividual care planuser acceptancemixed methodsHSI500VDP::Samfunnsvitenskap: 200::Statsvitenskap og organisasjonsteori: 240::Offentlig og privat administrasjon: 242Individuell plankombinerte metoderbrukerakseptanseuser adoptionplan coordinatorplankoordinatorUTAUTVDP::Teknologi: 500::Informasjons- og kommunikasjonsteknologi: 550
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Generation Y Travelers’ Intentions to Book Airbnb Accommodation: An Abstract

2017

Sharing economy is affecting the global economy with increasing scale, as customers can exchange commodities in an organized way under the help of an enormous number of online platforms (Balck and Cracau 2015). In the context of holiday accommodation, Airbnb’ s growth has been stunning as now it has more available rooms than hotel giants like Marriott and Hilton (Weed 2015). In fact, research has highlighted Airbnb’s potential to disrupt the traditional accommodation sector (Guttentag 2013). Given the importance of Airbnb, it is crucial to examine which factors affect intentions to book an accommodation on Airbnb. This study proposes an integrative model based on the theory of reasoned acti…

business.industrymedia_common.quotation_subjectAdvertisingContext (language use)Online advertisingRisk perceptionTheory of reasoned actionSharing economyQuality (business)Technology acceptance modelMarketingbusinessPsychologyAccommodationmedia_common
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The Dual Nature of Spreading Negative eWOM for Branded Offers: Emotional Reaction or Social Response? – A Structured Abstract

2017

The exchange of comments online about branded offers is defined in the literature as electronic word of mouth (eWOM). Most of the existing academic research on consumer behaviour focuses on positive emotions and behaviour about branded offers (Veloutsou and McAlonan 2012; Zarantonello et al. 2016). However, next to sharing positive comments, consumers are increasingly using online media to distribute unfavourable experiences and opinions about products and brands (Ullrich and Brunner 2015), and more research on the effects of the expression of negative comments online is needed. The negative electronic word of mouth (NeWOM) is defined in this study as negative statements made or distributed…

business.industrymedia_common.quotation_subjectAdvertisingCustomer relationship managementSpace (commercial competition)Digital mediaCustomer baseConversationTechnology acceptance modelbusinessPsychologySocial psychologyConsumer behaviourmedia_commonQualitative research
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Influence of online shopping information dependency and innovativeness on internet shopping adoption

2008

PurposeThe paper's purpose is to analyse the influence of online shopping information dependency and innovativeness on the acceptance of internet shopping.Design/methodology/approachThe impact of online shopping information dependency, domain‐specific innovativeness and technology acceptance model (TAM) variables on future shopping intention has been tested through structural equation modelling techniques. The sample consisted of 465 Spanish consumers who had never purchased online.FindingsData analysis shows that consumer innovativeness and online shopping information dependency have a direct and positive influence on future online shopping intention and that the basic TAM hypotheses are f…

business.industrymedia_common.quotation_subjectAdvertisingSample (statistics)Library and Information SciencesStructural equation modelingComputer Science ApplicationsInternet shoppingConsumer innovativenessPerceptionThe InternetTechnology acceptance modelbusinessPsychologySimulationInformation Systemsmedia_commonDependency (project management)Online Information Review
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Investigative decision making : the use of storytelling in e-learning for training police students

2019

Master's thesis Multimedia and Educational Technology MM500 - University of Agder 2019 Purpose–“E-learning is not intended to replace the traditional classroom setting, but to provide new opportunities for interaction and communication between students and instructor or teacher” (Zhang et al., 2004). The thesis aimed at discussing this phrase as the major problem statement.Design/methodology/approach–For this research, case study research method with the InstructionalDesign (ID) process was the chosen design and method for designing and consequently developing an e-learning solution. The case study research method with the ID process was found to support the design and development of a succ…

case studyE-LearningMM500Technology Acceptance Modelinteractive-created contentComputingMilieux_COMPUTERSANDEDUCATIONDigital storytellingpolice cadetstudent motivationVDP::Teknologi: 500::Informasjons- og kommunikasjonsteknologi: 550::Annen informasjonsteknologi: 559student-engagement
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Working Adults' Intentions to Participate in Microlearning: Assessing for Measurement Invariance and Structural Invariance.

2021

The current study set out to understand the factors that explain working adults' microlearning usage intentions using the Decomposed Theory of Planned Behaviour (DTPB). Specifically, the authors were interested in differences, if any, in the factors that explained microlearning acceptance across gender, age and proficiency in technology. 628 working adults gave their responses to a 46-item, self-rated, 5-point Likert scale developed to measure 12 constructs of the DTPB model. Results of this study revealed that a 12-factor model was valid in explaining microlearning usage intentions of all working adults, regardless of demographic differences. Tests for measurement invariance showed support…

decomposed theory of planned behaviourTheory of planned behaviorMicrolearningStructural invarianceBF1-990Developmental psychologyLikert scalemeasurement invarianceadult learningmicrolearningtechnology acceptancePsychologyMeasurement invarianceMetric (unit)structural invariancePsychologySet (psychology)General PsychologyFactor analysisOriginal ResearchFrontiers in psychology
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Sensorialité et diversification alimentaire

2010

ISSN : 0291-0233 ; http://www.medecine-et-enfance.net/

diversificationvariété[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineeringweaningfood acceptance[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionexposition répétée[SDV.IDA] Life Sciences [q-bio]/Food engineeringinfantvarietyprenatal experiencenourrisson[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionearly experiencerepeated exposureacceptabilité des alimentsexpérience prénatale[SDV.IDA]Life Sciences [q-bio]/Food engineeringexpérience précoce[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
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Evidence Against a Correlation Between Ease of Use and Actual Use of a Device in a Walk-in Virtual Environment

2013

Technology acceptance and its use are assumed to be based on the perceived usefulness and ease of use of the technology. We studied one aspect of that by focusing on a possible correlation between the actual use of a device and its perceived ease of use. For studying technology that is new to users, we investigated the use of a locomotion control device in a walk-in virtual environment. We organized a user test in which participants browsed virtual shopping items by walking or by controlling locomotion with a device. Data were gathered in two ways: First, we observed their actual device use, and second, we asked users to evaluate the ease of use of the device. The analysis illustrates that …

empirical studytechnology acceptancevirtual realityvirtual environmentease of use
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Use of Tiger Nut (

2019

The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control—100% beef fat; tiger nut 50% (TN50)—50% of beef fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after fat replacement. Moreover, the protein and fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced fat content”. Regarding color, an increased L* and b* value …

fatty acid profilefat-replacerphysicochemical characterizationdigestive oral and skin physiologyfungifood and beveragessense organssensory acceptanceArticleFoods (Basel, Switzerland)
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