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Journal articles on the topic 'Attieke'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Alfred, K. Kouamé, D. Toka Marie, K. M. Bouatenin Jean-Paul, N. Djéni Theodore, Y. Tra Bi Charles, and K. Dje Marcellin. "Microbiology Hazard in Inputs (Traditional Cassava Inocula, Water and Oil Palm) Used in Attieke Process in South of Côte d'Ivoire." Microbiology Research Journal International 20, no. 3 (2017): 1–14. https://doi.org/10.9734/MRJI/2017/34344.

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Production of <em>attieke</em> in Cote d'Ivoire requires the use of inputs such as the cassava traditional inocula, palm oil and water. These three inputs are involved in the entire production process. Contamination of these ingredients will result in a finished product of uncertain health quality. For the implementation of HACCP (Hazard Analysis Critical control Point) in the production of <em>attieke</em> in Cote d'Ivoire, it is therefore necessary to identify the microbiological hazards in these ingredients (cassava traditional inocula, palm oil and the water used for the production of <em>

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2

Bouatenin, Koffi Maïzan Jean-Paul, Kohi Alfred Kouame, N’dédé Theodore Djeni, N’guessan Ghislain Koffi, and Koffi Marcellin Dje. "Production of Attieke by the Technique of Drying of Cassava Ferment." Journal of Food Quality 2021 (March 20, 2021): 1–7. http://dx.doi.org/10.1155/2021/6697835.

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The long-term availability of cassava ferment and the production of attieke of healthy and consistent quality are becoming serious problems in Côte d’Ivoire. The overall objective of this work was to assess the effect of several drying techniques on the performance of the traditional cassava ferment with a view to establishing a stabilized ferment for the production of attieke in Côte d’Ivoire. To do this, three drying techniques were used, namely, oven drying, sun drying, and freeze-drying. The end of the drying process is marked by the stabilization of the humidity rate of the ferment. The r

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3

Ehon, Charlotte Ayawovi, Regina Krabi, Antoine Assamoi, and Sébastien Niamké. "Towards Added Value Attieke Production in Côte d’Ivoire Using Bacillus spp. as Starters." Turkish Journal of Agriculture - Food Science and Technology 4, no. 12 (2016): 1077. http://dx.doi.org/10.24925/turjaf.v4i12.1077-1084.722.

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In Côte d’Ivoire, the most fermented cassava food product is “attiéké”. Various microorganisms involved in this fermentation process. Bacillus spp. are well-known for their multi-potential enzymatic activities. In this study, Bacillus spp. strains were studied for their ability of growing in environmental stress as follow: NaCl (2 to 9%) and lactic acid (0.1 to 1%). The growth of the studied strains was inhibited at 5% (1 strain), 7% (2 strains) and 8% (7 strains) for NaCl and beyond 0.25% for lactic acid. The ability of the isolated Bacillus strains to ferment cassava dough for “attiéké” prod

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4

Alfred, Kouamé Kohi, Bouatenin Koffi Maizan Jean Paul, Djeni N’dede Théodore, and Dje Koffi Marcellin. "Microbiological and chemical hazards of commercial attieke (a fermented cassava product) produced in the south of Côte d’Ivoire." Food Quality and Safety 3, no. 3 (2019): 187–90. http://dx.doi.org/10.1093/fqsafe/fyz013.

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Abstract Objectives Information on the distribution and presence of microbiology and chemical hazard of commercial attieke (a fermented cassava product) produced in the south of Côte d’Ivoire were evaluated. Materials and Methods Microbiological analyses and chemical were carried out, which included the total viable bacteria, Staphylococcus aureus, Salmonella and Bacillus spores, heavy metal (pb, Cd, Mn, Fe, Cu, and Cr). Results and Conclusions The results revealed that the viable bacteria counts ranged from in all of samples. Staphylococcus aureus counts in the samples were comprised between

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5

Z., D. Osunde, and Fadeyibi A. "STORAGE METHODS AND SOME USES OF CASSAVA IN NIGERIA." Continental J. Agricultural Science 5, no. 2 (2011): 12–18. https://doi.org/10.5281/zenodo.839969.

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The storage of agricultural raw materials is an essential aspect of food processing that ensures that food remains available even in time of scarcity. The storage methods and some potential uses of cassava, which include its use in the productions of garri, farinha, attieke, cassava bread, chips, cassava powder for increasing the nutritional content of animal feed especially in beef cattle and for increasing the body weight of chicken were discussed. The production of ethanol fuel from cassava, for running automobile engines is also discussed in this paper. All these uses are capable of overtu

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6

Akmel, Djedjro Clément, Sadat Aw, Didier Montet, et al. "Quantitative assessment of the microbiological risk associated with the consumption of attieke in Côte d’Ivoire." Food Control 81 (November 2017): 65–73. http://dx.doi.org/10.1016/j.foodcont.2017.05.035.

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7

Salimata, KONE, SORO Doudjo, SORO Soronikpoho, and Kouadio KOFFI Ernest. "Effects of Fermentation of Cashew Kernel on the Nutrient Value of Cassava Semolina Flour (Attieke)." International Journal of Environmental & Agriculture Research 3, no. 12 (2017): 57–64. https://doi.org/10.5281/zenodo.1188013.

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<em>Protein-energy malnutrition in children is a public health problem. This nutrition problem is attributed to inappropriate complementary feeding. Indeed, the cost of high-quality food supplements is high and traditional food supplements have a low nutritional quality related to the presence of antinutritional factors. The objective of this study is to determine acceptability and antinutritional factors in attiéké / cashew kernel composite flours. The cashew kernel flour is produced after various technological treatments to obtain two types of flour (unfermented flour and ferme

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Djeni, N. T., K. F. N'Guessan, D. M. Toka, K. A. Kouame, and K. M. Dje. "Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire." Food Research International 44, no. 1 (2011): 410–16. http://dx.doi.org/10.1016/j.foodres.2010.09.032.

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9

Kouamé, Alfred, Jean-Paul Bouatenin, Hermann Coulibaly, Charles Bi, Theodore Djeni, and Marcellin Dje. "Technical Sheet of Process of Traditional Cassava Inocula Used for attieke Productions in South of Côte d’Ivoire." Asian Journal of Advances in Agricultural Research 2, no. 1 (2017): 1–5. http://dx.doi.org/10.9734/ajaar/2017/34787.

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10

Krabi, Ekoua Regina, Allah Antoine Assamoi, Ayawovi Fafadzi Ehon, et al. "Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation." African Journal of Food Science 10, no. 11 (2016): 271–77. http://dx.doi.org/10.5897/ajfs2016.1430.

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11

Djeni, N. T., K. M. J. P. Bouatenin, N. M. C. Assohoun, et al. "Biochemical and microbial characterization of cassava inocula from the three main attieke production zones in Côte d'Ivoire." Food Control 50 (April 2015): 133–40. http://dx.doi.org/10.1016/j.foodcont.2014.08.046.

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12

K. Yao, Wilfried, Regina E. Krabi, K. Atobla, Germain T.Karou, and Sebastien Niamke. "BIOTECHNOLOGICAL POTENTIAL OF YEASTS ISOLATED FROM STREET HOT BEVERAGES FOR THE PRODUCTION OF BIOETHANOL FROM CASSAVA DOUGH WATER IN COTE DIVOIRE." International Journal of Advanced Research 13, no. 03 (2025): 89–96. https://doi.org/10.21474/ijar01/20539.

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Attieke is one of the dishes most consumed by the Ivorian population, made from fermented cassava dough. However, during this transformation, a significant amount of water, rich in nutrients, is released into the environment without further treatment, which poses numerous environmental problems. Thus, the general objective of this work is to valorize this cassava pulp water for conversion into bioethanol. Yeasts (Candida kefyr, Candida rugosa, and K. ohmeri) isolated from street hot drinks in Cote dIvoire were screened and used in a biotechnological application. The results showed that these t

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13

Vandjiguiba, Diaby, Gnonsoro Urbain Paul, Ake Assi Yolande, et al. "Study Elements Traces in the Cassava Semolina (Attieke) Coming from the Town of Grand-Lahou, Dabou and Bonoua." East African Scholars Journal of Agriculture and Life Sciences 3, no. 12 (2020): 395–99. http://dx.doi.org/10.36349/easjals.2020.v03i12.003.

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14

Dougba, Weiléko Hélène, Djedjro Clément Akmel, Emmanuel Aya Diane Boudouin Dibi, and Nogbou Emmanuel Assidjo. "Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke." Food and Nutrition Sciences 15, no. 05 (2024): 361–76. http://dx.doi.org/10.4236/fns.2024.155024.

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15

Kouadio Francis, KRA Essi, YAO Leboua, and AKICHI Agboue. "DETERMINATION OF THE METHANOGENIC POTENTIAL OF CASSAVA (MANIHOT ESCULENTA CRANTZ) WASTE FROM “ATTIEKE” PRODUCTION IN YAMOUSSOUKRO CITY, COTE D’IVOIRE." International Journal of Ecosystems and Ecology Science (IJEES) 10, no. 4 (2020): 647–56. http://dx.doi.org/10.31407/ijees10.410.

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16

Casimir, Koko Anauma, Kouamé Kan Benjamin, Diomandé Massé, N’Goran M’modjou Flora, Akmel Djédjro Clément, and Assidjo Nogbou Emmanuel. "Quantitative Assessment of the Risk Associated to Bacillus cereus Group for the Attieke Consumer in Daloa City (Côte d’Ivoire)." Asian Food Science Journal 1, no. 1 (2018): 1–13. http://dx.doi.org/10.9734/afsj/2018/39125.

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17

Kouamé, Alfred, Marie Toka, Jean-Paul Bouatenin, Theodore Djéni, Charles Bi, and Marcellin Dje. "Microbiology Hazard in Inputs (Traditional Cassava Inocula, Water and Oil Palm) Used in Attieke Process in South of Côte d’Ivoire." Microbiology Research Journal International 20, no. 3 (2017): 1–14. http://dx.doi.org/10.9734/mrji/2017/34344.

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18

Bouatenin, Koffi Maïzan Jean-Paul, Djeni N. Theodore, Kouame K. Alfred, Coulibaly W. Hermann та Dje K. Marcellin. "Excretion of β-glucosidase and pectinase by microorganisms isolated from cassava traditional ferments used for attieke production in Côte d'Ivoire". Biocatalysis and Agricultural Biotechnology 20 (липень 2019): 101217. http://dx.doi.org/10.1016/j.bcab.2019.101217.

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19

Paulin, Adouko, Ondo Araceli, and Mangoma Prosper. "THE ROLE OF POLICY INSTRUMENTS TO REALIZE SUSTAINABLE AND PRO-POOR DEVELOPMENT IN CÃ”TE DIVOIRE, CASE OF SELECTION OF ENVIRONMENTALLY RESISTANT CASSAVA." International Journal of Advanced Research 10, no. 05 (2022): 1122–29. http://dx.doi.org/10.21474/ijar01/14823.

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During the current research, the present situation of cassava production and technology, as well as commercialization and consumption, were investigated in Cote dIvoire. The study included 800 value chain participants who were chosen at random from three ecological regions: south, west, and center. 300 farmers, 250 government regional district or village-based policy advisors, and 250 consumers were interviewed using a baseline survey form. According to the findings, approximately 35% of cassava producers are aware of the new cassava varieties, and more than 80% of those who are informed decid

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20

Jacob, Ahouyao, Bouafou Kouame Guy Marcel, and Amani Yao Celestin. "FOOD HABITS OF RURAL PEOPLE IN IVORY COAST." International Journal of Advanced Research 10, no. 05 (2022): 701–15. http://dx.doi.org/10.21474/ijar01/14757.

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The objective of this bibliographic synthesis is to reveal the work already done on the food habits of the rural populations of Cote dIvoire and to deduce in perspective what is to be studied in a context of climate change. It is based on secondary data sources such as: published or edited books, scientific journal articles, websites, magazines and annual reports. The eating habits of rural Ivorian people are influenced by several factors, including cultural identities, nutrition criteria, ways of preparing and consuming food, but also by disasters, crises (economic, war, etc.), climate change

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21

Kouamé, Adam, Kouakou Kouassi, Yao N'dri, and N'guessan Amani. "Glycaemic Index and Load Values Tested in Normoglycemic Adults for Five Staple Foodstuffs: Pounded Yam, Pounded Cassava-Plantain, Placali, Attieke and Maize Meal Stiff Porridge." Nutrients 7, no. 2 (2015): 1267–81. http://dx.doi.org/10.3390/nu7021267.

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22

Modeste, Kouassi Kan, Mahyao Adolphe, N’zue Boni, Koffi Edmond, and Koffi Camille. "Status of Cassava (Manihot Esculenta Crantz) in Côte d’Ivoire: From Production to Consumption and Evaluation of Technology Adoption." European Scientific Journal, ESJ 14, no. 9 (2018): 285. http://dx.doi.org/10.19044/esj.2018.v14n9p285.

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The current state of cassava production and technology level as well as commercialization and consumption aspects were studied in Côte d’Ivoire. The study involved a sample of 570 actors of the value chain randomly selected in three (3) agro ecological regions (south, west and centre). Using a baseline survey questionnaire, 150 producers, 195 transformers and 195 consumers were interviewed. Results showed that farmers and consumers households are in majority led by men (80 and 61%) while transformers households are led by women (81%). Concerning the level of adoption of cassava technologies, i

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23

Koffi, Adjo Christiane, Boni N-Zue, Bomoh Ebah Catherine, et al. "Agronomic Evaluation of Some Cassava Varieties (Manihot Esculenta Crantz) and Sensory Evaluation of Attieke from These Varieties in Three Agro-Ecological Zones of Cote D-ivoire." INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGICAL SCIENCES 5, Nov & Dec 2021 (2021): 51–67. https://doi.org/10.5281/zenodo.6593224.

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<em>Cassava is the fifth most important food crop in the world after maize, rice, wheat and potato. It is used in human and animal food and is an excellent source of calories. Ivorian production is estimated at around 5 million tonnes. The majority of Ivorian dishes are based on cassava, specifically attiéké, which is widely consumed by the population. However, the improved varieties disseminated by research centres are selected mostly on the basis of production and not on the quality of the attiéké they offer. Yet, the criteria for acceptance of the varieties by en

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24

Nimaga, Daouda, Massogbe Diabate, Nestor Kouakou Kouassi, et al. "Modeling of Tuna Fish Frying Using Response Surface Methodology in the Production of Attieke “Garba” Dish in Côte D’Ivoire." Food and Nutrition Sciences 15, no. 10 (2024): 959–73. http://dx.doi.org/10.4236/fns.2024.1510061.

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25

Djéni, Theodore N., Alfred K. Kouamé, Youssouf Traoré, Rose K. Nevry, and Marcellin K. Dje. "Assessment of Knowledge, Attitudes and Practices of Food Handlers in <i>Attieke</i> Production Units in Relation to Food Hygiene and Safety in Côte d’Ivoire in 2012." Food and Nutrition Sciences 05, no. 10 (2014): 896–904. http://dx.doi.org/10.4236/fns.2014.510099.

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26

Whitley, James, Sophia Germanidou, Dusanka Urem-Kotsou, et al. "Attika." Archaeological Reports 53 (November 2007): 7–9. http://dx.doi.org/10.1017/s0570608400000053.

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27

YILDIRIM, NAZLI. "IONIC CAPITALS AFFECTED BY ATTICAN STYLE FROM SİNOPE." TÜRKİYE BİLİMLER AKADEMİSİ ARKEOLOJİ DERGİSİ 25, no. 1 (2019): 126–38. http://dx.doi.org/10.22520/tubaar.2019.25.009.

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28

Nazo Edith, KPATA-KONAN, YAO N’Zué Benjamin, COULIBALY Kalpy Julien, and KONATÉ Ibrahim. "Microbiological Quality of Attiéké (Steamed Cassava Semolina) Sold in Côte d’Ivoire." Journal of Applied Biotechnology 8, no. 2 (2020): 14. http://dx.doi.org/10.5296/jab.v8i2.17169.

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This article looked at the quantity and storage time of attiéké produced and sold in the town of Daloa. It also examines the microbiological characteristics of attiéké-femme and attiéké-garba from this locality during storage. The study was carried out on the one hand through a field survey carried out on the producers and sellers. On the other hand, a sample was taken from 10 sellers of attiéké-garba and 10 sellers of attiéké-woman. The study found that the women producers sell 87% of their production in the city of Daloa and export 13%. In addition, attiéké can be kept for 2 days at the prod

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29

Bekes, Carolyn, and W. Eric Scott. "ICU Attire." Critical Care Medicine 13, no. 2 (1985): 139. http://dx.doi.org/10.1097/00003246-198502000-00023.

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30

McDonald, Emily G., Vera Dounaevskaia, and Todd C. Lee. "Inpatient Attire." JAMA Internal Medicine 174, no. 11 (2014): 1865. http://dx.doi.org/10.1001/jamainternmed.2014.4513.

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31

Rozīte, Maija, Aija van der Steina, and Albert Postma. "Rīgas pilsētvide tūrisma attīstības kontekstā: vietējo iedzīvotāju attieksme." Folia Geographica 15 (2016): 173–77. http://dx.doi.org/10.22364/fg.15.38.

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32

Cooper, Danielle Chavy, and Tierno Monénembo. "Un attiéké pour Elgass." World Literature Today 68, no. 2 (1994): 410. http://dx.doi.org/10.2307/40150303.

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33

Zabłocki, Jan. "Reasons for punishment and acquittal in the Noctes Atticae by Aulus Gellius." Annales Universitatis Mariae Curie-Skłodowska, sectio G (Ius) 71, no. 3 (2024): 43–54. https://doi.org/10.17951/g.2024.71.3.43-54.

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In his Noctes Atticae, Aulus Gellius introduced his reflections not only on the use of terms to describe modes of punishment, but also on the question of whether one can be punished for an act not committed. In the fourteenth chapter of the seventh book, he described three reasons for punishing crimes, as his teacher L. Calvenus Taurus had written about in his commentary on Plato’s Gorgias, which explained that punishment was used to rebuke and correct a criminal ‒ i.e. as special prevention; when punishment had a justice function; and when punishment was necessary as an example, so that other

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34

Cisse, Mariame, Ginette G. Doué, Lessoy T. Zoué, and Djary M. Koffi. "Improvement of Nutritional Properties of Attiéké by Co-Fermenting Cassava Paste with three Local Legume (Cowpea, Voandzou and Bean) Flours." Journal of Advances in Biology & Biotechnology 26, no. 8 (2023): 41–51. http://dx.doi.org/10.9734/jabb/2023/v26i8650.

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Attiéké is a fermented and steamed cassava semolina made in Côte d'Ivoire. It is an excellent source of energy but contains low amounts of protein and micronutrients. This study was conducted to assess the nutritional value and sensory properties of attiéké enriched with three legumes (cowpea, voandzou and common bean). The attiéké enriched with legume flours was prepared in different proportions of 10%, 15% and 20%. The samples were produced by incorporating the flour of the three legumes into the cassava paste in a single step (fermentation). The ferment content and fermentation time were 12

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35

De Lott, Lindsey B., Joseph F. Panarelli, David Samimi, et al. "Patient Preferences for Physician Attire in Ophthalmology Practices." Journal of Academic Ophthalmology 11, no. 01 (2019): e36-e42. http://dx.doi.org/10.1055/s-0039-1688913.

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Importance Interest is growing in targeting physician attire to improve the patient experience. Few studies in ophthalmology have examined patient preferences for physician attire. Objective To understand patient preferences for physician attire in ophthalmology practices in the United States. Design Survey-based, cohort study. Setting Two private and two academic ophthalmology practices. Participants A convenience sample of patients receiving ophthalmic care between June 1, 2015 and October 31, 2016. Methods A questionnaire containing 22 questions and photographs of a male and female physicia

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36

Hewitt, Jay, and Karen German. "Attire and Attractiveness." Perceptual and Motor Skills 64, no. 2 (1987): 558. http://dx.doi.org/10.2466/pms.1987.64.2.558.

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37

Clavelle, Joanne T., Miki Goodwin, and Laura J. Tivis. "Nursing Professional Attire." JONA: The Journal of Nursing Administration 43, no. 3 (2013): 172–77. http://dx.doi.org/10.1097/nna.0b013e318283dc78.

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38

Rajagopalan, M. "Psychiatrists' attire revisited." British Journal of Psychiatry 172, no. 3 (1998): 278–79. http://dx.doi.org/10.1192/bjp.172.3.278b.

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39

Kothari, Shanu N., Madeline J. Anderson, Andrew J. Borgert, Kara J. Kallies, and Todd J. Kowalski. "Operating Room Attire." Journal of the American College of Surgeons 227, no. 4 (2018): 476–77. http://dx.doi.org/10.1016/j.jamcollsurg.2018.07.004.

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40

Cotton, Michael. "Operating Room Attire." Journal of the American College of Surgeons 228, no. 2 (2019): 209–10. http://dx.doi.org/10.1016/j.jamcollsurg.2018.11.001.

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41

Alamu, Emmanule Oladeji, Olakunle M. Sangodoyin, Thierno A. Diallo, et al. "Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots." Journal of Food Processing and Preservation 2023 (September 22, 2023): 1–13. http://dx.doi.org/10.1155/2023/6653897.

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Attiéké, made from biofortified (yellow) cassava genotypes, requires a new cooking method to minimize carotenoid degradation during processing. Thus, this research is aimed at designing and building a more efficient steamer to produce high-quality attiéké from biofortified cassava roots. Using three improved biofortified cassava genotypes (IBA141092, IBA070593, and IBA011368) obtained from IITA research farms, attiéké samples were produced using traditional and developed steamers. The results show that the developed steamer outperformed the traditional steamer; it was 1.5 times faster, used le

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42

Yao, KJ, RA Koffi, and F. Aboua. "Composition of dehydrated attiéké powder." Tropical Science 46, no. 4 (2006): 224–26. http://dx.doi.org/10.1002/ts.182.

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43

Riefolo, Giuseppe. "Pornografia e dolore mentale." PSICOBIETTIVO, no. 2 (June 2021): 181–90. http://dx.doi.org/10.3280/psob2021-002014.

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La pornografia in un film non attiene all'evidenza di sessualità estrema, ma concerne soprattutto la proposizione di scene di sessualità che cercano di ribadire eccitamenti attraverso una sessualità concreta. Il registro pornografico, quindi attiene alla impossibilità delle immagini di proporre la dimensione del sogno e di emanciparsi dallo statuto della concretezza. Attraverso l'analisi di tre film si cerca di ribadire come le scene di sessualità estrema e, inizialmente concreta, sia possibile, proprio attraverso la funzione iconica del cinema, trovare umanità e intimità in storie che inizial

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Bearman, Gonzalo, Kristina Bryant, Surbhi Leekha, et al. "Healthcare Personnel Attire in Non-Operating-Room Settings." Infection Control & Hospital Epidemiology 35, no. 2 (2014): 107–21. http://dx.doi.org/10.1086/675066.

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Healthcare personnel (HCP) attire is an aspect of the medical profession steeped in culture and tradition. The role of attire in cross-transmission remains poorly established, and until more definitive information exists priority should be placed on evidence-based measures to prevent healthcare-associated infections (HAIs). This article aims to provide general guidance to the medical community regarding HCP attire outside the operating room. In addition to the initial guidance statement, the article has 3 major components: (1) a review and interpretation of the medical literature regarding (a)

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45

Williamson, Scott, and Jay Hewitt. "Attire, Sexual Allure, and Attractiveness." Perceptual and Motor Skills 63, no. 2 (1986): 981–82. http://dx.doi.org/10.2466/pms.1986.63.2.981.

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20 men and 20 women rated the relative attractiveness of female models wearing normal attire and sexually alluring attire. Men found the models more attractive in miniskirts and short shorts. Women found the models less attractive when wearing blatant forms of sexually alluring attire (no bra in a wet T-shirt, fully unbuttoned shirt, miniskirt) than when wearing more normal modes of attire.

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46

Houchens, Nathan, Sanjay Saint, Christopher Petrilli, et al. "International patient preferences for physician attire: results from cross-sectional studies in four countries across three continents." BMJ Open 12, no. 10 (2022): e061092. http://dx.doi.org/10.1136/bmjopen-2022-061092.

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ObjectiveThe patient–physician relationship impacts patients’ experiences and health outcomes. Physician attire is a form of nonverbal communication that influences this relationship. Prior studies examining attire preferences suffered from heterogeneous measurement and limited context. We thus performed a multicentre, cross-sectional study using a standardised survey instrument to compare patient preferences for physician dress in international settings.Setting20 hospitals and healthcare practices in Italy, Japan, Switzerland and the USA.ParticipantsConvenience sample of 9171 adult patients r

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Moser, Scott E. "Perceptions of Physician Attire." Family Medicine 52, no. 2 (2020): 151–52. http://dx.doi.org/10.22454/fammed.2020.667668.

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Levine, Lindsay R., Thomas D. Bluni, and Sidney H. Hochman. "Attire and Charitable Behavior." Psychological Reports 83, no. 1 (1998): 15–18. http://dx.doi.org/10.2466/pr0.1998.83.1.15.

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College students walking in the hallways of their school were asked by three female confederates to donate money into a canister to benefit a national charity. Confederates were dressed in “preppy” attire for half of the trials and in “messy” attire for the remaining trials. Each confederate approached 60 subjects (30 under each condition of dress) to request donations. Analysis indicated that the requester's attire significantly affected giving. Both male and female subjects were more likely to donate when the confederate was well-dressed. These findings support and extend earlier data with a

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Rajagopalan, Mani, Mario Santilli, David Powell, Megan Murphy, Marice O'brien, and John Murphy. "Mental Health Professionals' Attire." Australian & New Zealand Journal of Psychiatry 32, no. 6 (1998): 880–83. http://dx.doi.org/10.3109/00048679809073879.

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Objective: Our aim was to obtain mental health patients' views on psychiatrists' and case managers' attire Methods: Eighty-six patients treated at a community mental health service were surveyed. Various types of commonly worn attire were listed. Respondents were asked to choose what they thought was most appropriate for their psychiatrist and case manager to wear. Results: Over 50% of respondents felt that psychiatrist or case manager dress was not an important issue. However, those who felt that it was preferred less formal attire. Conclusions: Psychiatrists and case managers in a community

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Alet, Claire. "L'équitable attise les convoitises." Alternatives Économiques 291, no. 5 (2010): 44. http://dx.doi.org/10.3917/ae.291.0044.

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