Search results for "perception."
showing 10 items of 3582 documents
Relationships between work-family culture and work attitudes at both individual and the department level
2011
There is a need to better understand the nature of work-family culture and its relationships with job-related outcomes. The main objective of this study was to investigate the associations between a supportive work-family culture and work attitudes (i.e., job satisfaction, work engagement, turnover intentions) at both the individual and work departmental level. Survey-based data were gathered from 52 Finnish work departments (1219 individuals) in the domains of health care, ICT, and the paper industry. Data were analysed via multilevel structural equation modelling. Work-family culture was assessed via managers’ supportiveness, organizational time demands, and the expected career consequenc…
Legitimointistrategioiden käyttö kuntien ympäristöraportoinnissa
2020
Legitimation strategies in the environmental reports of Finnish townsThis paper focuses on the legitimation strategies used in the environmental reports of the five biggest towns in Finland. The data consist of environmental reports published by Helsinki, Tampere, Espoo, Vantaa and Oulu. The results of the content analysis show that the towns use strategies whose purpose is to modify the public’s perception of the organization in a positive direction. The purpose of this study is to increase critical knowledge of the legitimation strategies in environment reports.
Sport and Quality of Life
2022
Negli ultimi trent’anni lo sport ha assunto un significato molto rilevante nella vita delle persone e, seppure con notevoli differenze, sia nei paesi a sviluppo economico avanzato, sia in quelli in via di sviluppo. A livello individuale, esso ha costituito un’area di investimento identitario quando ha assunto la forma di sport spettacolo del quale fruire, alimentando la pratica del tifo e il fandom o costituendo il modello di uno stile di vita vincente; ma anche quando ha assunto la forma di pratica del tempo libero attraverso la quale tenersi in forma, facendo crescere, in questo caso, la diffusione di una cultura della salute e del benessere. Si tratta di due modalità di approcciare al co…
Évaluation neuro-éthologique du comportement alimentaire olfacto-guidé du lapin nouveau-né
2012
Le document qui a justifié la délivrance du diplôme est en cours de traitement par la bibliothèque de l'établissement de soutenance.; L'olfaction est une sensorialité essentielle aux mammifères, dès les stades les plus précoces du développement. Ainsi, chez le lapin européen (Oryctolagus cuniculus), les nouveau-nés interagissent avec la mère et s'orientent vers ses tétines suite à la perception de signaux odorants appris périnatalement, ou d'au-moins un signal à l'action prédisposée, la phéromone mammaire (PM; molécule contenue dans le lait de lapine). La PM est très fortement réactogène au cours des 15 premiers jours postnatals, période d'alimentation lactée exclusive. Elle déclenche alors…
FACTORS INFLUENCING CAREER CHOICE AMONG NURSING STUDENTS
2018
Choosing a career is a complex and multi-factorial decision-making process that is based on several personal, situational and organizational factors. The purpose of this study is a literature review to determine factors influencing career choice among nursing students. The literature review displays that nursing students make their career decisions from a combination of personal interests in health care and their desire to help others. From the beginning of the studies students may have strong career preferences. Before they graduate and eventually decide about the future workplace, their career choices undergo several transitions. Career choices are influenced both by the students inclina…
The scope and limits of implicit visual change detection
2014
Reducing salt and fat while maintaining taste: An approach using cross-modal sensory compensation
2014
Unbalanced diets with an overconsumption of fat, salt and sugars contribute to the development of pathologies. As a consequence, healthcare authorities advocate salt, fat and sugar reduction in food, but this often leads to less tasty products. Several strategies are currently investigated to design healthier food while maintaining taste and consumer liking. The strategy relying on cross-modal sensory compensation is being tested within the framework of the EU-TeRiFiQ research project. The main objective is to evaluate whether an optimisation texture, taste and aroma could help to maintain especially salt or fat perception in low-fat-salt food. Here we set out to examine whether a modificat…
L'intégration multisensorielle comme stratégie pour compenser la réduction en sodium et matière grasse dans les aliments
2015
In recent years;health authorities worldwide advise for a reduction of salt and fat in daily food consumption. However;foods with reduced salt and fat content are often not appreciated by consumers;Therefore;the formulation of low-salt-fat foods that maintain acceptability is a major concern in food research. In this thesis;the multi-sensory integration and release kinetics of flavor compounds were explored as strategies to compensate for salt and fat reduction in cheese products (model cheeses and real cheeses). The objective was to better understand the mechanisms leading to aroma and salt release during mastication and to evaluate how the matrix composition and structure influence salt a…
Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level
2011
International audience; In recent years, health concerns related to salt have led to extensive research on low-salt foods. One major remaining issue is to reduce sodium content while still providing the salty fix, to maintain food appreciation, acceptance and choice. Using well-selected odours has been proposed to compensate for sodium chloride reduction in food, due to the cross-modal interactions between odour and taste. However, interactions between taste and odour, with regards to saltiness, remain poorly investigated. Moreover, although a few studies have assessed the influences of odour and sweet supra-threshold intensity on cross-modal interactions, none focused directly on how they …
Evolution de la perception sensorielle et des préférences alimentaires chez les personnes âgées : quel lien avec le statut nutritionnel ?
2012
Le processus de vieillissement, même lorsqu’il se déroule normalement, est associé à de nombreuses modifications d’ordre physiologiques (ralentissement du transit intestinal, du métabolisme basal, perte de dents, altérations des capacités chimiosensorielles), psychologiques (solitude, dépression, démence) et sociologiques (retraite, veuvage, déménagement…) susceptibles d’avoir un impact sur la prise alimentaire et le statut nutritionnel de la personne âgée. Au-delà de ces changements, l’apparition d’une dépendance pour l’alimentation, qui fait généralement suite à une perte d’autonomie de la personne (apparition d’une incapacité physique ou psychique, veuvage…), modifie en profondeur le rap…