Search results for "gest"
showing 10 items of 6803 documents
Mesure de la performance des agences bancaires par une approche DEA
2005
Using a DEA framework (Data Envelopment Analysis), we develop new performance indicators for integrated retail networks. A methodological discussion leads us to propose a productivity indicator which respects the criteria of controllability and transversal coherence. We then formalise the relationship between a performance indicator of a network's headquarters and the productivity of its various retailers. Finally, we combine these new indicators in crafting a management tool amenable to a system of balanced scorecards.
Kulttuurisia tapoja tulkita syömishäiriöitä, syömistä ja syömättömyyttä
2012
This Pro-gradu thesis is a research about eating disorders and more widely about binging and dieting in our current Western culture. Eating disorders and the problematic relationship between women and food has become more common in our culture. Nowadays media is filled with food programs and commercials where women are shown to have certain obsessive relation with food. The base of this study is in cultural sciences but the discovery of the subject itself is multidisciplinary. Culture itself is viewed as something which defines, re-defines and shapes our understanding about food, accepted and idealized representations of female body and healthy ways of living. The meanings of wanted or non-…
Riconfigurare i territori metroplitani. Forme di urbanizzazione e fenomeni di pressione insediativa sui sistemi di interesse naturale in Sicilia
2018
The consumption of the soil due to urbanization it is a phenomena already for many years under observations, but of which only the scientific environment has noticed the elevated environmental impact progress. From a disciplinary point of view, is possible to identify a line of research focusing on the analysis and identification of new morphologies of urbanization and on the interaction among different settlement patterns coexisting in a specific context. This reading complements with the scientific production about the forms of settlement pressure on environmental systems, producing change and deterioration on natural ecosystems and loss of biodiversity. A necessary reference for this lin…
Creation of a food taste database using an in-home profile method
2013
Poster (1 page) ; http://www.pangborn2013.com/; International audience; The purpose of this study was to create a food taste database using an innovative in-home profile method and to have an overview on the sensory sapid world we face in our diet. The intensity of salty, sweet, acid and bitter tastes were scored using universal scales proposed within the Spectrum™ method (Muñoz and Civille, 1992) and newly developed scales for umami taste and fattiness. The in-home taste profile method was composed of two phases. The first phase consisted in an intensive training in laboratory (55 h). The second one was the in-home measurements phase (8 months) during which 12 panellists had to rate the ta…
Early development of taste and flavor preferences and consequences on eating behavior
2018
The first 1000 days of life constitute an important period for development of health and eating behavior, in particular because the mode of feeding drastically evolves, which involves that the child has to learn “how” to eat, but also “what” to eat, “how” much food to eat. After birth, when foods are orally exposed, infants discover the intrinsic properties of foods, with a variety of tastes, flavors, textures, as well as energy densities. Here we focus on deciphering the involvement of taste and olfaction in the early establishment of eating behavior. In the OPALINE French birth cohort (Observatory of Food Preferences in Infants and Children), taste and flavor preferences were studied in c…
Smell but not taste reactivity is related to food neophobia in toddlers: results from the Opaline cohort
2014
National audience; Context and objective: Research has previously identified relationships between chemosensory reactivity and food neophobia in toddlers. However, most studies have addressed this question using declarative data, and without analyzing separately smell and taste. The objective of the present study was twofold. The first objective was to assess the relationships between olfactory reactivity and taste reactivity in toddlers, using experimental designs with different tastants and odorants. The second objective was to determine the relationships between olfactory /taste reactivity and food neophobia in toddlers. The hypothesis was that the higher the chemosensory reactivity of t…
Saliva in Food … How does it drive sensory perception?
2014
Saliva is a highly complex body fluid composed of many proteins, peptides, small organic molecules and ions. Saliva is produced and secreted by major and minor salivary glands to protect the mouth and to participate to the digestion. Generally distinction is made between resting saliva that is a result of autonomic stimulation, and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can be thus regarded through two main angles: the role of resting saliva as a background taste and the mechanistic role of saliva during eating. Indeed resting saliva (and its components) is continuously bathing our oral cavity and as such stimu…
Flavour & saliva interaction – a brief overview
2015
Saliva is a highly complex body fluid composed of many proteins, peptides, small organic molecules and ions. Saliva is secreted at rest and during eating by major and minor salivary glands. Resting saliva is continuously bathing our oral cavity and as such stimulates our taste receptors playing thus a role in taste sensitivity against some active taste substances. Beside, during eating, foods are chewed and a significant level of stimulated saliva is rapidly incorporated in the bolus. This in-mouth phenomena impact on flavor release and thus perception through saliva-food physical interactions but also through the action of biological compounds (enzymes mainly) against the food matrix. Sali…
E-BUSINESS MODEL: A CONTENT BASED TAXONOMY OF LITERATURE
2012
The rapid worldwide growth of e-commerce and the resulting great interest on the digital business, caused a proliferation of contributes by academics and practitioners, that identified by different points of view, the fundamental concepts, codes and functions of e-business models. The quantity and the variety of approaches adopted made the concept of e-business model fuzzy and vague, with little consensus about its ontology and definition. The relevance of the topic asserts a claim for the classification of contributions as a first step to a general definition of the concept of e-business model. This paper provides an integrated literature review of contemporary academic writings to ascerta…
Reducing Relationship Conflict in Virtual Teams With Diversity Faultlines: The Effect of an Online Affect Management Intervention on the Rate of Grow…
2020
The aim of this study was to analyze the effect of an online affect management intervention on relationship conflict through the rate of growth of team resilience in virtual teams with diversity faultlines. Fifty-two 4-person teams participated in a randomized controlled trial design with repeated measures (i.e., three measurement occasions). Teams were randomly assigned to either an intervention designed to help them manage emotions in virtual teams or a control condition. Our findings showed that affect management can reduce the level of relationship conflict in virtual teams with diversity faultlines and that this effect can be explained by the pattern of change in team resilience in re…