Search results for "older"

showing 10 items of 1264 documents

Benefitting from corporate social responsibility reports : examining the practices among European financial institurions

2016

financial institutionsosiaalinen vastuustakeholder theorylaillisuusperiaateinvestment processsijoitustoimintaraportointitaloudelliset instituutiotosakkaatcorporate social responsibility reportinglegitimacy theoryinvestoinnit
researchProduct

Le plaisir à manger en EHPAD : point de vue du senior consommateur

2016

Revue; Le plaisir à manger en EHPAD : point de vue du senior consommateur. journée d'études ALIMS

food intake[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionfoodagingfood selectivitymealpleasureelderlycontextolder adult[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionageingattitudepreference[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionenvironmentflavor enhancement
researchProduct

Les déterminants d'un apport protéique faible chez les personnes âgées

2017

National audience

food intakefoodagingelderlyseniorolder adult[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionnutritionageageingdietary patternfood behaviordiet[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
researchProduct

Goût et préférences du consommateur âgé

2017

Revue; Goût et préférences du consommateur âgé. Sixième journée mondiale de la déglutition :

food intakeodor[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionmasticationaliment[ SDV.MHEP.GEG ] Life Sciences [q-bio]/Human health and pathology/Geriatry and gerontologyperceptionelderlyolder adultolder peopletastepersonne âgéeperception du goûtmastication des alimentsflaveurchewingpreferencesenior citizensalimentationflavor[SDV.MHEP.GEG] Life Sciences [q-bio]/Human health and pathology/Geriatry and gerontology[SDV.MHEP.GEG]Life Sciences [q-bio]/Human health and pathology/Geriatry and gerontologyfooddental statusagingodeur alimentaireselectivitypréférence alimentairesalivationseniorflavourfoodstuff[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionchemosensoryaromaagesanté bucco-dentaireageingoral healthtexturesensorial perceptionperception sensorielle[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionsécrétion salivairefood preferences
researchProduct

Evolution des préférences et des répertoires alimentaires avec l'âge

2018

National audience

food intakeodorfooddental statustexture-modified foodpureed foodelderlyoral statusseniorsensory perceptionolder adulttaste[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionappetitenutritionfood behavioursupplementationoral health[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUSCNO
researchProduct

Grand âge et petit appétit

2018

National audience

food intakeodorfooddental statustexture-modified foodpureed foodelderlyoral statusseniorsensory perceptionolder adulttaste[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionappetitenutritionfood behavioursupplementationoral health[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUSCNO
researchProduct

Evolution of Trans‐ fatty acid consumption in Thailand and strategies for its reduction

2020

Eliminating industrially produced trans-fatty acids (TFAs) from the food supply is one of the World Health Organization's (WHO's) priority targets to control and prevent non-communicable diseases. This review paper describes the strategies used to reduce TFA consumption in Thailand based on a situation analysis consisting of an assessment of TFA content in the national food supply, its intake, and stakeholder-based analysis of Strengths, Weaknesses, Opportunities, and Threats (SWOT). The analysis resulted in the drafting of a regulatory approach, which was then considered by stakeholders. Bakery products containing partially hydrogenated oils (PHOs) are the major sources of TFAs in Thailand…

food.ingredientEndocrinology Diabetes and MetabolismCardiovascular healthDistribution (economics)030204 cardiovascular system & hematologyWorld health03 medical and health sciencesAgricultural science0302 clinical medicinefoodFood supplySPECIAL SECTION: GLOBAL CARDIOVASCULAR DISEASE PREVENTION AND MANAGEMENTInternal MedicineHumansPlant OilsMedicine030212 general & internal medicineSWOT analysisConsumption (economics)business.industryCoconut oilStakeholderTrans Fatty AcidsThailandDietary FatsUnited StatesHypertensionCardiology and Cardiovascular MedicinebusinessThe Journal of Clinical Hypertension
researchProduct

Institutions et mécanismes de gouvernance des transactions :

2013

Institutions and governance mechanisms for transactions : the case of logging in Cameroon Following Masahiko Aoki (2010), we postulate that transactions between actors integrate not only an economic dimension but also a social dimension. This means that transactions’ equilibrium cannot be analyzed only in economic terms. They also include relational aspects that we define as social aspects. Through the study of a local forestry exploitation in Cameroon compared with a communal forestry exploitation in France, we highlight two crucial factors : the dissociation of the functions of mayor and chief of village and the coexistence of payments in cash and payments in nature. The first factor unde…

forestry exploitationparties prenantesgouvernancepartes involucradasinstituciónlegitimacyInstitutionstransacciónstakeholderslegitimidadgovernanceexploitation forestière[SHS.GESTION]Humanities and Social Sciences/Business administrationlégitimitéexplotación forestal[SHS.GESTION] Humanities and Social Sciences/Business administration[ SHS.GESTION ] Humanities and Social Sciences/Business administration
researchProduct

van der Waals interactions in a magnetodielectric medium

2007

forze di Casimir-Polder effetto Casimir
researchProduct

Family's role in long‐term care : A qualitative study of Finnish family members' experiences on supporting the functional ability of an older relative

2022

Family members are important providers of care for older people. In residential long-term care, however, their role is not always simple and straightforward: responsibility for care provision rests officially with staff members, but in practice family members often contribute to providing care. The main reason for admission to long-term care is functional decline. At the same time, the maintenance of functional ability is a central goal in long-term care. It is therefore reasonable to assume that functional ability is also an important factor in the relationship between family members and long-term care residents. This study aims to explore how family members experience their role in suppor…

functional abilityperheenjäsenetpitkäaikaishoitoresidential carenursing homes3142 Public health care science environmental and occupational health3141 Health care sciencefamily careolder peopletoimintakykyperhesuhteetlong-term carehoitokoditikääntyneet
researchProduct