Search results for "Preference"

showing 10 items of 819 documents

Décroître pour rebondir : le déclassement des villes moyennes, une opportunité pour repenser la ville

2019

International audience; La politique contemporaine d’aménagement du territoire en France comme dans de nombreux pays favorise l’affirmation des grandes entités urbaines. Sous l’impulsion de la mondialisation de l’économie, la concentration des moyens humains et matériels dans un nombre réduit de très grandes agglomérations a largement contribué à reléguer les villes moyennes dans l’ombre des métropoles. Les centres de ces villes moyennes sont eux-mêmes concurrencés par leur périphérie à dominante rurale qui offre des opportunités de logement individuel plus avantageuses pour les ménages. Appréhendée de manière conjoncturelle, cette situation conduit à qualifier nombre de villes moyennes com…

[SHS.DEMO] Humanities and Social Sciences/Demographydémographieévolutions socio-démographiquespréférences résidentiellesdécroissancevilles moyennessocio-demographic changes[SHS.DEMO]Humanities and Social Sciences/Demographyprospective[SHS]Humanities and Social Sciencesmedium-sized townsresidential preferencesFrance[SHS] Humanities and Social Sciences
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Hedonic message or nutritional message: Which one works?

2019

Eating is not just about incorporating foods or nutrients. Eating or feeding is both a symbolic and social act that is part of a family, a history and a society. This is an essential act which contributes to social identity and to alterity, and which is a vector of pleasure and commensality. However, eating becomes a source of worries because of the conflicting messages and unrealistic injunctions broadcasted through paper press and Internet web sites that lead to misunderstandings and confusions in the mind of the eaters. Moreover, the pleasure of eating is demonized and stigmatized in favor of rational messages highlighting the nutritional values of "healthy" foods to be favored. However,…

[SHS.SOCIO]Humanities and Social Sciences/Sociology[SHS.SOCIO] Humanities and Social Sciences/Sociologyeating behaviorscognitive baseshealthypleasureexplicit attitudesattitudes towards foodvariety[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionhedonismimplicitexperiencesnutritional message[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionchoicefood preferenceschildhood
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Le développement de la gustation chez l'enfant

2010

National audience

[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringgustationinfantpréférencetastenourrissonchildrendevelopmental-changes[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringenfantComputingMilieux_MISCELLANEOUSpreferencesdéveloppement
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Adaptive preferences: a remaining obstacle for basic income

2019

Resumen La renta básica proporciona a la ciudadanía una autonomía económica que se traduce en una libertad real para conducir sus vidas. Sin embargo, en este artículo defiendo que la renta básica no sería efectiva en situaciones de pobreza donde se generan preferencias adaptativas en las personas. Para mostrarlo analizaré las bases psicológicas del comportamiento de personas con preferencias adaptativas. A continuación, abordaré qué estrategias son las indicadas para revertir la situación de preferencias adaptativas. Implementar estas políticas permitirá que la renta básica pueda empoderar también a los más pobres. Abstract Basic income provides citizenship an economic autonomy which is tra…

adaptive preferencespreferencias adaptativaspobrezapovertyagency.Renta básicaagenciaexclusiónexclusionBasic income
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Quick Affective Judgments: Validation of a Method for Primed Product Comparisons

2015

A method for primed product comparisons was developed, based on the methodological considerations of emotional appraisal process and affective mental contents. The method was implemented as a computer tool, which was utilised in two experiments (N = 18 for both). Ten adjectives served as primes, and five drinking glass pictures as stimuli. Participants' task was to choose a preference between two glasses, given the priming adjective. The results validate the method by providing test-retest reliability measures and showing convergence with questionnaires. Further, different evaluation times between the primes and the stimuli reveal the existence of different mental processes associated with …

affective mental contentsProcess (engineering)primed product comparisonsAppraisal theoryPreferenceTask (project management)product experienceProduct (category theory)PsychologyAdjectivePriming (psychology)Reliability (statistics)ta515Cognitive psychology
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Plaisir du goût

2023

agedfortifed foodeating behaviour[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionfood preferenceelderlyolder adultsseniorflavor enhancementco-creation
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Exploring Associations of Housing, Relocation, and Active and Healthy Aging in Sweden : Protocol for a Prospective Longitudinal Mixed Methods Study

2021

Background: While housing and neighborhood features have the potential to impact opportunities for active aging, there is a lack of knowledge related to how older people reason regarding their housing situation and how housing and fulfillment of relocation are associated with active and healthy aging. Objective: The objectives of Prospective RELOC-AGE are to study housing choices and relocation and explore effects on active and healthy aging among men and women aged 55 years and older in Sweden considering relocation. Methods: The estimated sample (2800) will include people aged 55 years and older being listed for relocation at either of two housing companies: a local public housing company…

aging-in-placeactivityasuinympäristöasuminenpitkittäistutkimusmobilitykotona asuminenaccessibilityikääntyminenvanhuspalvelutlife-spaceliikuntakykyhousing preferencesparticipationesteettömyys ja saavutettavuusmoving expectationsikääntyneetage-friendly housingneighborhood
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Unravelling some early determinants of liking for vegetables at 2 years: a longitudinal study from pregnancy to 2 years

2014

International audience; Food preferences guide food choices, and impact nutritional status, but their early origin needs clarification. The study aimed at understanding the early determining factors of the liking of vegetables (LVeg) at 2y, taking into account peri- and post-natal feeding experiences, children's acceptance of food tastes and odors and parental feeding practices. In a cohort of children (n 314), the milk, complementary feeding (CF) and table feeding received by children and the diet consumed by mothers during pregnancy/lactation were recorded by diaries. The acceptance of food tastes was evaluated in the lab at 3, 6, 12, 20mo; and of food odors at 8, 13, 22mo. Parental feedi…

alimentation[SDV.AEN] Life Sciences [q-bio]/Food and Nutritiondeterminants[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionfood preferences
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Analiza PROFIT i jej wykorzystanie w budowie mapy preferencji parametrów logistycznej obsługi klienta

2017

Artykuł podejmuje problematykę badania preferencji nabywców z wykorzystaniem analizy PROFIT. Jego celem jest wskazanie możliwości zastosowania tej metody w tworzeniu mapy percepcji elementów obsługi klienta oraz korzyści płynących z jej zastosowania. Metoda ta pozwala na identyfikację preferencji odbiorców z punktu widzenia określonych zmiennych.

analiza PROFITPROFIT analysismapa preferencjicustomer serviceobsługa klientamapa percepcjiperception mappreference mapZeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie. Ekonomika i Organizacja Logistyki
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Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling

2008

International audience; On the basis of a first mechanistic model predicting aroma release in the oropharynx during food consumption, the aim of the present work was to improve its accuracy and to use it to identify the main mechanisms responsible for in-mouth aroma release. Comparison between predicted release kinetics and the ones measured by APCI-MS in the nasal cavity of subjects eating flavoured yogurt highlighted the reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and the model ability to simulate successive swallowing events as well as partial velopharyngeal closure. Parameters identified as the most influent for in-vivo aroma release were…

aroma compound[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV]Life Sciences [q-bio]consumer choices and preferencesphysiological behaviourfood and beverages[SDV.IDA] Life Sciences [q-bio]/Food engineeringeatingphysicochemistry[SDV] Life Sciences [q-bio]modellingaromaphysiology[SDV.IDA]Life Sciences [q-bio]/Food engineeringotorhinolaryngologic diseases[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineeringperceptual interactionsin vivo release
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