To see the other types of publications on this topic, follow the link: Food and Emotions.
Dissertations / Theses on the topic 'Food and Emotions'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 dissertations / theses for your research on the topic 'Food and Emotions.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.
1
Glass, Jessica Elspeth. "Consumer preferences the role of food emotions in food choice /." Connect to this title online, 2009. http://etd.lib.clemson.edu/documents/1249066449/.
Full text
2
Vijayakumaran, Reena Kumari. "Food provision in Malaysian public hospitals : the impact of elicited emotions on consumption of food." Thesis, University of Surrey, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.590928.
Full textAbstract:
This study was conducted to understand the influences of various factors within hospital foodservice on patients' preferences and consumption of food in Malaysian public hospitals. In study one, five groups of individuals were interviewed (total=38 respondents; 18 patients and 20 staff) in six public hospitals. Semi-structured interviews were conducted, and data were analysed using content analysis to identify factors associated with food consumption. Findings showed a failure of hospital authorities to identify factors that contributed towards patients' conceptualisation of hospital food. As a result, this resulted in reports of poor acceptance of hospital food. Five themes were identified - food attributes, familiarity of food, feeling cared for by staff, rights to choose and eating environment, where the influence of emotion was most evident even though the relationship between emotion and hospital food consumption is not well-established in the literature. Subsequently, study two was conducted to explore the role of emotions among twenty nine patients (aged 18-65 years old) from three hospitals. Again the semi-structured interviews were used, but with the incorporation of the Critical Incident Technique (CIT). The CIT and content analysis allowed identification of 180 incidents, which indicated higher frequency of incidents eliciting negative emotion (n=108, 56.7%), than positive emotions (n=78, 43.3%). The find ings highlighted the themes of emotions, arising from factors in study one and the impact on patients' food consumption. Frequently mentioned emotions included 'frustration', 'interest', 'enjoyment', 'hostility', 'shame', 'boredom', 'sadness', 'anger', 'surprise' and 'satisfaction'. Chi-square analysis indicated an association between tbe incidents that elicited positive or negative emotions and food provision factors (from study one). The fmdings of this study provide an understanding of the role of emotions and established emotion as a powerful intermediating factor on patients' food consumption. The elicitation of positive emotions led to positive outcomes (better acceptance of hospital food, increased consumption of hospital food), and negative emotions let to negative outcomes (decreased or do not consume hospital food, increased consumption of food from outSide). As such, incorporation of the emotional dimension will be useful in hospital food provision.
3
Hughes, Spenser. "Positive Emotions, Expressive Suppression, and Food Intake among College Students." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1408917206.
Full text
4
Almeida, Susana Cristina Aleixo de. "Emotional responses elicited by wine when pairing with high fat food." Master's thesis, ISA, 2017. http://hdl.handle.net/10400.5/14827.
Full textAbstract:
Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto<br>This work was aimed at the evaluation of emotional responses elicited by wine before and after food consumption. The tastings were performed by one trained panel and by consumers, segmented by gender, Vinotype, 6-n-propylthiouracil (PROP) sensitivity and Saliva flow rate. Three commercial red wines with different sensory features were used: i) Grand Gold awarded wine from Alentejo (2013); ii) wine from altitude vineyards in Douro (2011), iii) classical European old wine (1999) from Bairrada. Wines were evaluated using a tasting sheet with emotional and conventional tasting descriptors before and after eating a typical Portuguese dish, whose distinctive feature was its high fat content.
Overall, food did not change the global evaluation scores given to the wines but some of their characteristics were scored significantly different through the emotional tasting. The results of both panels demonstrated that the emotional responses were more correlated with the global evaluation of the wines than the classical sensory descriptors. Within the trained individuals, the main correlations with global evaluation were obtained with “Initial Impression”, “Expectation for the mouth” and “Impression in relation to odor”. In particular, the global evaluation for the Bairrada wine, could be predicted by a model including these three variables with a R2=0.73. With the untrained tasters, the correlation with global evaluation was only significant for the “Impression in relation to odor”.
The average scores given to the three wines by both panels did not diverge, despite their different sensory attributes. Therefore, our work only reflected trends in wine preferences. The untrained panel preferred the Alentejo wine while the trained panel preferred the Douro wine, before the food ingestion. The correlations between the global evaluation and the other sensory descriptors for the Alentejo wine could not explain this preference. We speculate that the untrained panel scored the wines based on what they are used to drink, giving lower scores to the unfamiliar one. The trained panel demonstrated a higher correlation between emotional and sensory descriptors. In fact, the trained panel seemed to understand better the different range of qualities of the wines. After ingesting food, the preference changed only for the trained panel, showing preference to the Bairrada wine. Both panels agreed that the old Bairrada was the most complex and difficult wine to understand In conclusion, the emotional tasting sheet was easy to interpret by all segments of consumers, leading to open and fair answers because it appeals to individual personal feelings. This tasting approach appears to be promising in the rapid learning of the different wine styles. In the future, it would be interesting to evaluate the evolution of scores given to unfamiliar wines that would require time to be appreciated using appropriate foods. This way, the classical European wines, that are difficult to understand by consumers, would have a better chance to be correctly appreciated<br>N/A
5
Gallo, Katherine Elizabeth. "Understanding children’s food-related emotions using words and emojis in the United States and Ghana." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/34558.
Full textAbstract:
Doctor of Philosophy<br>Department of Human Nutrition<br>Delores H. Chambers<br>Although consumer emotions have recently become a popular research area in the sensory and consumer sciences, there remains a need for an approach designed to evaluate children’s food emotion experience. The objective of this research was to understand U.S. and Ghanaian children’s emotion responses to food, using words and emojis. In the first part of the research, focus groups were conducted to understand children’s use of emotion words and emojis in response to an array of food consumption experiences, both real and recalled. Through this study, a narrowed list of appropriate words and emojis was identified for further testing with children. This study also revealed that children readily use both emotion words and emojis to characterize their food experiences. The next phase of the research was conducted in three parts, which each included emotion assessments of children’s favorite and disliked foods, as well a common set of eight products selected to elicit a broad range of emotions. First, the emotion set identified in focus group testing was used by children in the United States to assess pictures of foods. The responses from this study were used to further narrow the list of appropriate emojis and emotion words. Second, the reduced emotion set was used by children in the U.S. to assess appearance and post-taste emotions for the products. Finally, a food image test with the reduced emotion set was conducted in Accra, Ghana with schoolchildren. Fielding in Ghana allowed for an exploration of the considerations sensory researchers must make when conducting cross-cultural research with children. Emotion word and emoji usage was similar between U.S. and Ghanaian participants, although some differences were observed. The U.S. studies were compared, revealing the influence of stimulus type on children’s reported emotions. Results from the actual food experiences (appearance, taste) were more positive compared to the evaluation of images. Finally, among Ghanaian and U.S. children, high frequencies of selection for positive emotion words and emojis aligned with a favorite food experience. Overall, this research introduces a new approach to consumer emotion research with children for use both domestically and abroad.
6
Wajon, Eline, and Johanna Richter. "Students’ Intention to Reduce Food Waste : An approach with an extended version of the Theory of Planned Behavior." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-388830.
Full textAbstract:
The aim of this research is to develop the understanding of food waste behavior by analyzing student’s intention to reduce household food waste. The determinants Attitude, Subjective Norm and Perceived Behavioral Control (scope of Theory of Planned Behavior), as well as the Anticipated Emotions were therefore investigated. Data from a sample of 209 students at Uppsala University, Campus Gotland (Sweden) were collected with a web-based survey and used to identify the relevant factors. A multiple linear regression analysis showed that Attitude and Perceived Behavioral Control has a significant positive relation to the students’ Intention to reduce food waste. Subjective Norm and Anticipated Emotions did not reach statistical significance and could therefore not be used to draw conclusions. As a limitation, it must be considered that the focus is purely on the intention and the actual behavior was not part of the research. In addition, a missing universal definition of food waste leaves space for interpretation. What food (parts) is seen as edible depends on individual perception. People have different perceptions of what is edible. The findings of the research are helpful to recommend strategies on how to increase the intention to waste less food. Therefore it contributes to address the global issue of food waste. It outlines the factors that appear to drive the largest change in altering the intention to reduce food wastage.
7
Bourdier, Léna. "Affectivité et alimentation : étude de leurs liens au travers des concepts d’alimentation émotionnelle et d’addiction à l’alimentation." Thesis, Paris 10, 2017. http://www.theses.fr/2017PA100142/document.
Full textAbstract:
L’objectif de ce travail de thèse était d’approfondir la compréhension des liens entre le vécu émotionnel et la prise alimentaire, au travers des deux construits que sont l’alimentation émotionnelle (AE) et l’addiction à l’alimentation (AA). En premier lieu, ce travail a permis de lever un verrou méthodologique relatif à la mesure de l’AE, en réalisant la validation de la version française d’un instrument d’évaluation exhaustif (Emotional Appetite Questionnaire), prenant en compte la variabilité interindividuelle et inter-émotions spécifique à l’AE. La suite de nos travaux, réalisés en population étudiante, ont permis 1) de caractériser différents profils de mangeurs émotionnels; 2) de démontrer que l’AE et l’AA jouent un rôle médiateur entre l’affectivité négative et le surpoids ou l’obésité; 3) de mettre en évidence que le recours à l’AE est un rouage clé dans l’apparition de symptômes cliniques d’AA. La dernière partie de ce travail était consacrée à l’étude de l’impact de l’AE et de l’AA en population clinique, chez des patients souffrant de maladies cardiovasculaires. Les résultats préliminaires de nos travaux mettent en évidence la complexité des liens entre la détresse émotionnelle, les perturbations de la prise alimentaire et la qualité de l’alimentation chez ces patients. Finalement, ce travail de thèse apporte un éclairage sur l’intrication complexe entre les émotions et l’alimentation ainsi qu'une meilleure identification des facteurs pouvant influencer ces liens. De telles connaissances sont cruciales afin d’améliorer les politiques de prévention et favoriser le développement de prises en charge plus ciblées et efficaces<br>The objective of this thesis was to deepen the understanding of the links between emotional experience and food intake, by examining the role of two mechanisms: emotional eating (EE) and food addiction (FA). First, this work allowed to overcome a methodological barrier regarding the measurement of EE by validating the French version of the Emotional Appetite Questionnaire. This instrument provides an exhaustive assessment of EE, taking into account the inter-individual and inter-emotional variability specific to this concept. Second, our work, which was carried out in large sample of college students, allowed 1) to characterize different profiles of emotional eaters; 2) to demonstrate that EE and FA mediate the association between negative affectivity and excessive weight or obesity; 3) to demonstrate that EE is a key factor in the severity of clinical symptoms of FA. The last part of this work was devoted to studying the impact of EE and FA in a clinical population of patients with cardiovascular diseases. The preliminary results of this study highlighted the complexity of the links between emotional distress, disordered eating and the quality of food intake in these patients. In conclusion, this thesis sheds light on the complex interplay between emotions and food intake, and provides a better identification of the factors that can influence these links. Such knowledge is crucial in order to improve prevention policies and foster the development of more targeted and effective interventions
8
Erickson, Amy Teresa. ""160°F for your family" an emotions-based approach to motivating women in WIC to use a food thermometer in ground beef patties /." Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Fall2009/a_erickson_112309.pdf.
Full textAbstract:
Thesis (M.S. in human nutrition)--Washington State University, December 2009.<br>Title from PDF title page (viewed on Jan. 8, 2010). "College of Pharmacy." Includes bibliographical references (p. 93-101).
9
Collinsworth, Lauren Alyse. "Consumer Evaluation of Low Sodium Mozzarella Cheese and Development of a Novel Method for Evaluating Emotions." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/920.
Full textAbstract:
Mozzarella cheese is currently the highest consumed cheese in the United States. The popularity of mozzarella cheese is typically attributed to the high consumption rates of pizza cheese and string cheese; both of which are low moisture part skim (LMPS) mozzarella cheese. A single serving of LMPS mozzarella cheese contains approximately 8% of the daily value (DV) for sodium, a mineral which is currently consumed in excess among most Americans. On average, one in three Americans has hypertension. This condition is strongly associated with excessive sodium intake, and it is a leading risk factor for cardiovascular disease and stroke in the United States. Considering the popularity of LMPS mozzarella cheese, its sodium content, and the alarmingly high rates of hypertension among the American population, mozzarella cheese appears to be a product worth pursuing for sodium reduction. Salt (NaCl) provides several key benefits to cheese including: flavor enhancement, preservation, moisture control, and syneresis; thus reducing its concentration in cheese can result in multiple quality concerns.
Previous research has investigated the effects of lower sodium in a variety of cheeses including: cheddar, feta, and imitation cheese. Typical methods for reducing sodium content in cheese include reduction of NaCl alone to a level which is still acceptable or partial substitution of NaCl with salt replacers including KCl. For assessing the consumer acceptability of low sodium cheeses, researchers have typically employed the use of traditional hedonic, preference, and ranking questions; however, consumer scientists have recently suggested the benefits of asking consumers questions which go beyond typical acceptability questions. Purchase intent and decision making have been associated with consumer emotions, and perhaps by better understanding consumer emotions toward nutritional alternative foods, including low sodium mozzarella cheese, a more successful low sodium cheese can be developed.
The current study implemented a series of tests to progressively understand the role NaCl plays in mozzarella cheese and consumer opinion of low sodium cheese. A series of traditional sensory tests, including triangle, duo-trio, and hedonic tests, were performed to determine a sensory transparent antimicrobial and a consumer acceptable salt replacer. Based upon this sequence of tests, a single antimicrobial (SEA-i F75) and concentration (0.275%) were selected in addition to the most consistently preferred salt replacer in a low sodium mozzarella cheese system; however, the most preferred salt replacer was dependent upon the type of mozzarella cheese (direct acid or bacteria cultured).
In order to address the potentially limited information from traditional sensory testing, a novel method for evaluating emotions was developed. The IMET (Image Measurement of Emotion and Texture) method utilized consumer provided images of emotions, researcher generated emotion images, and emotion words (the current industry standard) to aid in emotion testing, and the use of texture images and texture words (industry standard) for texture assessment. The IMET method was tested and validated across three commercial food product categories: orange soda, dairy beverages, and convenience cheeses. The IMET study indicated consumer selected emotion images were less variable than emotion words in a positive emotion, but the words only method was less variable in a negative emotion. Additionally, subjects were more likely to use images of themselves for positive emotions, and images of others for the negative emotions.
After validation of the IMET method, the consumer emotion images method was used in conjunction with consumer acceptability testing and instrumental texture analysis in non-commercial low sodium mozzarella cheese. This study indicated the full sodium cheese was consistently liked most, followed by the 100% KCl cheese sample. Additionally, cheese with higher hedonic scores had increased changes in the positive emotions, while the disliked products had increased changes in the negative emotions across the eating experience. The instrumental texture analysis resulted in significant textural differences between the eight samples tested, and samples with higher mean scores for all texture attributes were associated with having higher mean hedonic scores.
The studies performed in this thesis are important contributions for better understanding the role of NaCl in LMPS mozzarella cheese, and the consumer’s perception and potential acceptance of this nutritional alternative product. Additionally, the development of a novel emotion testing method may impact how researchers ask consumer questions, conduct consumer research, and investigate the effects of images on emotion testing with consumers.
10
Reitmeier, Martina [Verfasser], Jutta [Akademischer Betreuer] Roosen, and Isabell Melanie [Akademischer Betreuer] Welpe. "The Effect of Life Transitions and Emotions on Food Choices in Older Adults / Martina Reitmeier. Betreuer: Jutta Roosen. Gutachter: Jutta Roosen ; Isabell Melanie Welpe." München : Universitätsbibliothek der TU München, 2016. http://d-nb.info/1100159177/34.
Full text
11
Simoni, Natália Koren. "O efeito das emoções na percepção de sabores e escolha dos alimentos." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/6/6138/tde-02102018-132954/.
Full textAbstract:
Introdução: As emoções desempenham importante papel nos processos de linguagem, na busca por poder e diferenciação de status social. Na área da nutrição, as emoções têm apresentado bastante relevância, principalmente para as pesquisas que buscam entender o comportamento do indivíduo frente ao alimento. Os estudos mais recentes com relação ao comportamento do consumidor e às emoções vêm indicando que os sentimentos, positivos ou negativos, apresentam papel fundamental em relação ao consumo de alimentos Objetivo: Verificar a influência das emoções na percepção dos gostos básicos e na escolha dos alimentos. Metodologia: O projeto foi dividido em três etapas. A primeira constituindo-se de um questionário on-line versando sobre as emoções e o consumo de alimentos, onde os participantes relembravam e contavam um evento de tristeza, raiva e de alegria e, na sequência, indicavam um alimento que consumiram ou gostariam de ter consumido. A partir do questionário, foram escolhidos os gostos básicos mais mencionados e as duas emoções de maior motivação de consumo para serem trabalhados nas etapas seguintes. Na segunda etapa, realizada em dois dias não consecutivos, no laboratório de análise sensorial foi feita a manipulação das emoções de alegria e tristeza, utilizando vídeos previamente testados. Em seguida, propõe-se associação da emoção com a concentração que mais agrade ao provador de um dos gostos básicos disponíveis (doce e salgado). Na terceira etapa, foi repetido o procedimento, porém sem a utilização do estímulo audiovisual. Nessa fase o participante associava o gosto básico à emoção que ele achava mais coerente. Resultados: Responderam ao questionário on-line 210 pessoas que citaram consumir 216 alimentos para situações que despertam tristeza, 158 raiva e 245 alimentos para eventos alegres. Dessas pessoas, 59, 80 e 23 mencionaram não sentir vontade de consumir qualquer tipo de alimento quando se sentiam tristes, zangadas e alegres respectivamente. Foi mencionado alto consumo de preparações com chocolate em momentos de tristeza (80 alimentos) e raiva (42 alimentos), nessas emoções também ocorre menção ao consumo de alimentos amargos ou azedos. A textura dos alimentos foi evidenciada em momentos de raiva, onde os participantes mencionam consumo de alimentos duros como cenoura crua, castanhas, torresmo entre outros. Na segunda etapa, participaram 61 e 60 em cada um dos dias, respectivamente. Não ocorrendo diferença significativa para nenhuma das emoções manipuladas. Na terceira etapa, com a participação de 36 pessoas, foi encontrada diferença significativa entre a emoção e o gosto básico doce. Quando se verifica a distribuição das escolhas dos participantes segundo as concentrações e as emoções associadas, é possível averiguar que há preferência por alimentos doces em pessoas felizes, quando comparado às outras emoções estudadas, ocorrendo ainda, maior predileção pelas concentrações extremas (mais e menos concentradas). Diferente da primeira etapa, na qual os alimentos podem ser utilizados como conforto emocional e recordação de momentos e da herança familiar (necessidade de recordar de eventos no passado para responder ao questionário) a preferência de doces por pessoas felizes pode estar associada a momentos comemorativos, ou como efeito da emoção vivenciada no momento da análise sensorial, uma vez que não ouve estímulo audiovisual. Conclusão: O estudo demonstrou que a intensidade e vivência social das emoções pode ser fator determinante para a escolha do alimento a ser consumido. Os achados demonstram que, além do gosto básico, para realizar um planejamento dietético adequado, em alguns casos, é importante considerar a textura dos alimentos. Esses resultados, entretanto, podem ser indicativos para a compreensão do comportamento em outros grupos, mas não se consegue afirmar que podem ser utilizados como referência em populações.<br>Emotions play an important role in language process, search for power and status quo differentiation. In nutrition, emotions have presented great relevance especially in studies that wants aims to understand individual behavior towards food and eating. Recent studies about consumer behavior and emotions indicated that feelings (positive or negative) have important function when related to food consumption. Objective: To verify the influence of emotions on taste perception and food choice. Methodology: The study was performed in three stages. The first was an online questionnaire about emotions and food consumption, where participants had to remember and write sad, anger and joy moments, and after indicated a food they would consume, or would like to consume. With the questionnaire was possible to choose the most mentioned basic tastes and two emotions that motivated consumption to be worked on in the next stages. The second stage, carried out in laboratory of sensory analysis in two nonconsecutive days, was made using previously tested short videos, to manipulate sadness and joy emotions. Then the association between emotion and concentration that most pleased the judge of one of the basic tastes available (sweet and salty) participants were invited to taste three concentrations of a specific basic taste (sweet and salt) and choose which one they prefer. On third stage the procedure of the last stage was repeated, but without emotion manipulation. At this stage participants indicated the emotion and then associated it with the most pleased concentration of basic taste (sweet and salty). Results: 210 people answered the online questionnaire, who mentioned the consumption of 216 types of food in sad events, 158 in anger and 245 in moments of happiness. For 59, 80 and 23 people there were no stimulus to eat any kind of food in sadness, anger or joy situation, respectively. In this stage was indicated elevated consumption of food made with chocolate in moments of sadness (80 foods) and anger (42 foods), in these emotions, participants also mentioned the consumption of bitter or sour food. Food texture was evidenced in anger moments, when participants mentioned consume hard texture food such as row carrots, nuts, crackling, etc. During the second stage 61 and 60 people participated in each day respectively. There were no significant difference between manipulated emotions and basic taste perception neither on the first nor second day. Thirty-six people participated of the third stage, where there was significant difference between emotions and sweet basic taste perception during third collection day. When verifying the distribution of participants\' choices according to the concentration and associated emotions, it is possible to detect greater preference for sweet food in happy people, compared to other emotions studied, occurring a higher preference for extreme concentrations (more or less concentrated). Different of the first stage, where were indicated the consumption of comfort foods, for emotion comforting and to remember family moments (necessity to remind past events to respond the questions), the sweet food preference by happy people could be associated with commemorative events, or for the emotion life effect on the moment of sensorial analyses, once that has no audiovisual influence. Conclusion: The study shows that the intensity and life experience of emotions could be a determinant factor to food choice. The results demonstrated that, beyond basic taste, to accomplish an adequate nutrition strategy, in some cases, it is import to considerate the texture of food. The results, however, might be indicative to understand the behavior in other groups but it\'s not possible to use this data for reference in populations.
12
Pitale, Gauri Anilkumar. "Anna He Purnabramha: Deorukhe Women’s Agency in the Making of Bodies, Cuisines, and Culture in Maharashtra, India." OpenSIUC, 2017. https://opensiuc.lib.siu.edu/dissertations/1455.
Full textAbstract:
The world is changing. India is changing. Food is changing. Bodies are changing. What does this mean for the women of Maharashtra, India? Globalization and modernity manifest in new and interesting ways the world over. As people establish networks of global commodity, capital, and human circulation, anthropologists raise pertinent concerns. While some are apprehensive about cultural loss and western cultural imperialism, others make a case for the rise of glocalization. While some espouse the positives of a free market economy, others are critical of the nutrition transition in developing countries and what this means for the health of the people undergoing this transition. The site of this study is the region of Konkan in Maharashtra, India. India is undergoing fast paced culture change since liberalizing its economy in the year 1991. I focus on the experiences of present day rural and urban Deorukhe Brahmin women (mothers and their daughters), who belong to an endogamous upper caste group that claims to be indigenous to Konkan. Generally, rural Indian regions are modernizing more slowly than urban areas. This study looks at how women are active agents in the changes that are taking place in their bodies, diet, and gender identities. A biocultural study, this dissertation takes into consideration anthropometric data and ethnographic data to comprehend the manner in which women, who are the gastronomic decision makers at the household level, are responding to the increasing influx of non-traditional foods. My study focuses on the moral implications of changing dietary practices and the appearance of chronic non-communicable diseases on the notions of the self. By discussing the manner in which Indian women practice their agency, using traditional gender roles, I aim to demonstrate how these women adjoin that which is thought to index the global and the local to shape a new India.
13
Fox, Sarah. "Reconceptualising the birth process in eighteenth-century England." Thesis, University of Manchester, 2017. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.728061.
Full textAbstract:
'Reconceptualising the Birth Process in Eighteenth-Century England' employs a broad range of historical sources to construct a richly detailed account of childbirth. By examining women's life-writings, manuscript recipe books, medical texts, court records, collections of folklore, Anglican prayerbooks and material culture this thesis moves away from an historiographical focus on the delivery of the infant to explore the embodied experience of 'giving birth' in the eighteenth-century from the perspective of the labouring woman, her family and the friends and neighbours that visited her. Birth, it is argued, was a process of four distinct phases that lasted between four and six weeks in total. These phases - confinement, labour, delivery and lying-in - were flexible, highly adaptable and indispensable components of 'giving birth'. In exploring birth as a process, this thesis challenges the dominant historiography of the rapid professionalisation of childbirth during the eighteenth century by tracing high levels of continuity in community practices of childbirth management. By broadening the focus of research to include each phase of the birth process this thesis highlights the wide range of cultural, social and emotional behaviours that constituted the embodied experience of giving birth. In reconceptualising childbirth as a process, the thesis refocuses attention on the woman giving birth and the rich networks of friends, family and neighbours that were so crucial to the management of birth in eighteenth-century England.
14
Slank, Kristine Lynn. "Effects of emotional state and food novelty on preschool children's acceptance of food." Diss., Virginia Tech, 1997. http://hdl.handle.net/10919/40333.
Full textAbstract:
Humans and other animals typically consume less of novel foods than of familiar ones, a phenomenon termed ingestional neophobia. Young children display especially high levels of neophobia, spitting out new foods but accepting those same foods after familiarization. Rejection of novel foods presumably reflects the aversiveness of the food's novel sensory cues, which thereby occasions withdrawal. Familiar foods typically evoke acceptance, suggesting that familiar foods are not categorically aversive. According to a biphasic model of emotion, negative affective behaviors (e.g., withdrawal) are enhanced during negative emotional states and inhibited during positive states. Positive affective behaviors (e.g., approach, consumption) are enhanced during positive emotional states but inhibited during negative states. If neophobia (withdrawal) and food acceptance (approach) reflect negative and positive affective behaviors respectively, according to the biphasic model, emotional state at the moment of food presentation should mediate the display of neophobia and food acceptance. To induce mood, preschool children were asked to think of things that make them happy (positive), sad (negative) or asked to count (neutral). Following mood-induction (MI), children received a familiar- or novel-appearing food. Acceptance was assessed as latency to touch the food, latency to Bite 1, latency to Bites 2-5, amount eaten, rate of eating, and degree of food contact. Acceptance was expected to be greater for the familiar- than for the novel-appearing food, and greater in the positive MI than in the neutral MI than in the negative MI condition. An interaction between food appearance and MI condition was expected. Results indicated that children who received a novel-appearing food ate reliably less and reliably slower than children who received the same food in its familiar appearance. There were no effects of MI condition. However manipulation checks indicated that MI procedures were ineffective. Participants were therefore reassigned to mood groups based on ratings of expressed affect. Analysis of reassigned groups indicated that the negative mood group took significantly longer to touch the food, to Bite 1, and to Bites 2-5 than did neutral and positive groups. The negative mood group ate reliably less than the neutral group, who ate reliably less than the positive group.<br>Ph. D.
15
Wallis, Deborah Jane. "Cognitive and emotional influences on appetite and food intake in restrained and emotional eaters." Thesis, University of Liverpool, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.433732.
Full text
16
Amey, Rebecca. "Learning to self-soothe without food : emotion regulation, self-compassion and eating disorders." Thesis, University College London (University of London), 2017. http://discovery.ucl.ac.uk/10024915/.
Full textAbstract:
This thesis is comprised of three parts, with an overall focus on the role of emotion regulation in the maintenance of eating disorders. Part One is a systematic review of Dialectical Behaviour Therapy (DBT) as a treatment for eating disorders. Twenty-one studies are reviewed with consideration of the methodological quality of the studies. The findings indicate that modified DBT is an efficacious treatment for adults with Binge Eating disorder (BED) and Bulimia Nervosa (BN). Research into mechanisms of action and predictors and moderators of outcome following DBT is in its infancy, and further research is necessary to establish how and for whom this treatment works. Part Two presents empirical research into the effects of self-compassion and self-criticism on cravings to eat, affect and food consumption, in women with BED and BN. The study found that self-compassion in comparison to self-criticism, after a negative mood induction, was associated with improved mood, a reduction in the rewarding hedonic value of food, reduced food cravings and reduced food consumption. Limitations to interpretation of results are discussed, along with potential clinical applications and suggestions for future research. Part Three provides a critical appraisal of the systematic review and empirical study. It includes a reflection of clinical observations and theoretical perspectives that informed the research questions, and a discussion of methodological considerations and dilemmas that arose through the research process. The appraisal concludes with a discussion of the findings within a broader context.
17
Aguilera, Alderete Paulina. "Food Stories: A Design Method for Understanding Meaning Through Identity, Emotion, and Experience." University of Cincinnati / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=ucin153563433451446.
Full text
18
Ashby, Shirley. "Emotional eating : women and food - a comforting recipe or a destructive formula?" Thesis, University of Kent, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.633519.
Full textAbstract:
The aim of this study was to investigate the discourses women use to describe their eating patterns in relation to comfort eating. The idea originated from the work of Susie Orbach (1978) which focussed upon women's eating patterns and 'fat' being rooted in powerlessness and self-denial. After undertaking a thorough search of the literature, the gap around emotional eating became apparent. This thesis examined the concept of women's relationship to food, and explored if, and if so how, women acknowledge emotional regulation through food and comfort eating. A qualitative research strategy was adopted. The process of data analysis consisted of 2 phases; phase 1 was a preliminary internet based collection of data and analysed using Thematic Analysis, and phase 2 was in the form of semi structured interviews and analysed using Foucauldian Discourse Analysis from an ontological framework of Social Constructionism. Overall, the multiple discourses in this study found that participants acknowledged the use of food for 'comfort', and that emotional distress was a mediator when describing their relationship to food. Participants constructed positions associated with; repressed anger, feelings of shame and failure to achieve an ideal, and lack of self-efficacy. This study also highlighted discourses around participants experiencing a non- tangible overwhelming 'urge' to eat that felt uncontrollable. This was in line with a sense of depleted energy and an inability to achieve the goal of weight loss. This study suggests that medium to long term psychotherapy could be a way forward to address the internal conflicts and inability to change highlighted in the participants' discourses. Inclusion of Psycho-education is also recommended for weight loss management groups in order to address the problematic area of obesity.
19
Bailey, Rachel. "Trained to eat children's cognitive and emotional processing of snack food advergames /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2008. http://hdl.handle.net/10355/5691.
Full textAbstract:
Thesis (M.A.)--University of Missouri-Columbia, 2008.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 10, 2009) Includes bibliographical references.
20
Choi, Juwon. "Consumer impulse buying of food at festivals and events: understanding the role of sensory cues." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/32499.
Full textAbstract:
Doctor of Philosophy<br>Department of Hospitality Management<br>Chihyung Ok<br>Carol W. Shanklin<br>Impulse buying has gained interest from both researchers and practitioners because of its contribution to sales and profits. The past decade has seen a dramatic increase in the number of mobile food vending in the United States. Open-air selling by vendors may encourage consumers to buy food on impulse. Food sold on streets involves sensory cues that strongly induce impulse buying. Unlike normal buying behavior, impulse buying is greatly affected by emotion, but it may also be explained by cognition. Although impulse buying of food is a prevalent phenomenon, little academic research has been conducted regarding food consumption impulse. Further, there remains a lack of clear understanding of the link between emotions and impulse buying. The purpose of this study was to explore and empirically test consumers’ impulse buying behavior of food from street vendors and to identify determinants such as sensory cues, arousal and pleasure as emotional responses, perceived risk as a cognitive response, and the urge to buy impulsively. In particular, Study 1 proposed a theoretical model identifying the effects of sensory cues on arousal, pleasure, and perceived risk and, in turn, the urge to buy impulsively and impulse buying behavior. Study 2 proposed food neophobia and perceived human crowding as a possible moderator that may function in the relationship between emotions and impulse buying. Data were collected from 361 consumers who were 18 years or older and had purchased food from mobile vendors at a participating festival or event in the United States. The proposed relationships were tested using structural equation modeling and hierarchical multiple regression analysis. In terms of direct effects, Study 1 found that sensory cues were positively related to arousal, pleasure, and the urge to buy impulsively and were negatively related to perceived risk; arousal and pleasure were positively associated with the urge to buy impulsively; perceived risk was negatively associated with the urge to buy impulsively; and the urge to buy impulsively was positively linked with impulse buying behavior. Further, arousal, pleasure, and perceived risk partially mediated the relationship between sensory cues and the urge to buy impulsively. Study 2 concluded that perceived human crowding moderates the effect of arousal and pleasure on the urge to buy impulsively and, in turn, impulse buying behavior. Food neophobia had no moderating effect. The study findings add to the understanding of consumer impulse buying in the context of street food. In addition to its contribution to the literature, practical applications that mobile food businesses could use to attract and retain customers are provided. The study concludes with general discussions of limitations and areas for future research.
21
Adams, Bailey Regina. "EXPLORING THE RELATIONSHIP BETWEEN EMOTIONAL BRAIN TRAINING, STRESS, DEPRESSION, FOOD ADDICTION, AND WEIGHT." UKnowledge, 2014. http://uknowledge.uky.edu/foodsci_etds/24.
Full textAbstract:
Obesity is a complex issue; stress, depression, and food addiction, are several psychological conditions that can accompany an obesity diagnosis. Emotional Brain Training (EBT) was evaluated as a new approach to these conditions. Stress, depression, food addiction, and weight were assessed at baseline, after a seven week active intervention, and after a seven week no contact period. The final sample consisted of 26 obese adults. At seven week assessments, EBT participants experienced significant weight loss (p-value = 0.05) and decreased perceived stress (p-value = 0.035). Food addiction also decreased from 50% to 8.3% (or one participant). At fourteen week assessments, EBT participants maintained significant weight loss (p-value = 0.05) and increased perceived stress from the seven week evaluation (p-value = 0.012). The percentage classified as food addicted remained constant at fourteen weeks. This study suggests EBT is an appropriate intervention for weight loss and weight maintenance. In addition, EBT targets a variety of the complex issues surrounding obesity.
22
Bergström, Susanna, and Erik Håbring. "Hyllad, ratad eller anonym : en studie om svenska konsumenters attityder till opastöriserad mjölk." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-12056.
Full textAbstract:
In Sweden, all milk needs to be pasteurized. Unpasteurized milk [ OPM ] may only be sold in a smaller scale directly from the farmer to the consumer. The law was introduced in 1939, to prevent tuberculosis, which poses no threat today. There are other reasons, such as keepability and risk of pathogenic bacteria, why milk is pasteurized. Despite these risks, many consume OPM. The Swedish food agency proposed 2013 a new law to prohibit all sales of OPM. This proposal received numerous opinions from proponents of OPM. There is limited research on Swedish consumers' attitudes and values regarding OPM. Praised, rejected or anonymous: a study of Swedish consumers' attitudes on unpasteurised milk is a bachelor thesis in food and meal science, Kristianstad University. The study was carried out with a questionnaire designed to explore the attitudes to OPM of Swedish milk consumers, and what they are based on. The results showed that the consumers attitudes about OPM was connected to a higher value. Amongst others, the attitudes were more critical and OPM was seen as a risky product. Most of the consumers oponions were based on childhood, memories and social connections. Despite OPMs higher values, the study shows that due to precationary OPM may not be ready to emerge in this caution and health conscious society Sweden is today.<br>Idag är det lag på att pastörisera all konsumtionsmjölk i Sverige; Opastöriserad mjölk [OPM] får endast säljas i mindre skala direkt från gård till konsument. Pastöriseringskravet infördes 1939, för att förhindra spridningen av turberkulos, vilket inte anses utgöra något hot idag. Det finns även andra anledningar, som hållbarhet och sjukdomsrisk, till varför mjölk pastöriseras. Livsmedelsverkets gav hösten 2013 förslag om att införa en lag för förbud av all försäljning av OPM, detta förslag fick många reaktioner från förespråkare av OPM. Det finns begränsad forskning om svenska konsumenters attityder och värderingar kring OPM. Hyllad, ratad eller anonym: en studie om svenska konsumenters attityder på opastöriserad mjölk är ett examensarbete från Gastronomiprogrammet, Högskolan Kristianstad. Studien genomföres med ett frågeformulär med syfte att undersöka vilka attityder som finns till OPM hos svenska mjölkkonsumenter, samt vad dessa grundas på. I resultatet visade det sig att attityderna handlade om att OPM skapar ett mervärde. Bland kommentarerna fanns även attityder som var mer kritiska och OPM ansågs vara en riskfylld produkt. Dessa attityder grundar sig främst i uppväxt, minnen och social samhörighet. Trots att studien visar att konsumenter förknippar OPM med olika mervärden finns även en hög försiktighet hos konsumenter, vilket gör att OPM kanske inte är redo för det säkra och hälsofrämjande samhälle Sverige är idag.
23
Arnade, Elizabeth Amalia. "Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis." Thesis, Virginia Tech, 2014. http://hdl.handle.net/10919/54538.
Full textAbstract:
Emotions are thought to play a crucial role in food behavior. Non-rational emotional decision making may be credited as the reason why consumers select what, how, and when they choose to interact with a food product. In this research, three experiments were completed for the overall goal of understanding the usefulness and validity of selected emotional measurement tools, specifically emotion questionnaire ballots and facial expression analysis, as compared to conventional sensory methods in developing a holistic view of product interest and engagement. Emotional response to 1% low-fat unflavored and chocolate-flavored milk was evaluated by using an emotion-based questionnaire as well as facial expression analysis software, to measure post-experience cognitive and in-the-moment intrinsic (implicit) emotional response, respectively. The software correlated facial movements of participants to associated basic emotions to estimate with what degree consumers were expressing these measured emotions upon presentation of each sample. Finally, the adapted facial expression method was compared to expected measurements from previous studies by measuring emotional facial response to four (sweet, salt, sour, and bitter) basic tastes. The cognitive emotion ballot and implicit facial analysis were able to differentiate between milk samples and offer a greater understanding of the consumer experience. Validity of the facial expression method was lacking for reasons including high individual taste variability, social context, intensities of stimuli, quality of video data capture, calibration settings, sample size number, analysis duration, and software sensitivity limitations. To better validate automatic facial expression methodology, further study is needed to investigate and minimize method limitations.<br>Master of Science in Life Sciences
24
Bhumiratana, Natnicha. "The development of an emotion lexicon for the coffee drinking experience." Diss., Kansas State University, 2010. http://hdl.handle.net/2097/7010.
Full textAbstract:
Doctor of Philosophy<br>Department of Human Nutrition<br>Koushik Adhikari<br>Coffee is the most consumed beverage after water and the second widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a ‘good’ cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience. Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the coffee drinking experience. The list of terms was further refined by check-all-that-apply method, resulting in 86 emotions, which included 39 terms from a recently published emotion lexicon for food. In the second part of the study, this lexicon of 86 emotions was used to evaluate six coffee samples of various origins and degrees of roasting with 94 consumers. The emotion intensities before and during drinking were assessed. Consumers were clustered into six clusters based on the acceptability scores, and the appropriate emotions for distinguishing the coffee samples were determined by Stepwise Regression Analysis, which resulted in 44 emotions. Emotion maps for each consumer cluster constructed using Principal Components Analysis revealed that each sample generated distinctive emotional responses, which varied across each cluster. The last part focused on identifying the sensory drivers of emotions to understand the consumer’s perceptions because emotional and sensory experiences determine acceptability and consumption of coffee. Two separate highly-trained panels (a general panel and a coffee panel) performed descriptive analysis of the six coffee samples. After comparing the two panels, the coffee-specific panel data was used to identify the sensory attributes that might be responsible for eliciting certain emotions in the consumers. For instance, darker roasts seem to elicit positive-high energy emotions. Overall, this study is a stepping stone for more in-depth product-specific emotion studies in future.
25
Wilson, Ceri. "The relationship between trait eating behaviours and food-related attentional biases." Thesis, Loughborough University, 2013. https://dspace.lboro.ac.uk/2134/13635.
Full textAbstract:
Attentional bias (AB) refers to the tendency to selectively attend to (orientation towards) and/or hold attention on (slowed disengagment from) disorder-relevant stimuli. Females with eating-related concerns are thought to preferentially process threatening stimuli, which in turn is thought to maintain and exacerbate eating concerns. The aim of the present thesis was to explore AB for threatening stimuli in females characterised by restrained, external or emotional eating, and those with high levels of (non-clinical) eating psychopathology. This was carried out with the intention of identifying cognitive processes that contribute to eating behaviours in females, in order to assess the relevance of an attention training (AT) programme for reducing such biases. A pilot study assessed orientation/slowed disengagement, for mood and food words amongst females with high/low levels of restraint. Forty females completed a modified Stroop task with three conditions. Food and mood conditions included sequences of five words ( target food/mood followed by four neutral). The neutral condition consisted of all neutral words. Performance did not significantly differ according to high/low restraint groups. All participants took longest to colour-name word position 2 (demonstrating slowed disengagement lasting one consecutive trial). However, this pattern was also found in the neutral condition. Methodological limitations were then addressed in study one. High/low restrained eaters (n=48) completed a modified Stroop where targets (food, interpersonal threat, animal) were presented prior to four neutral words. Participants were slow to disengage from targets (slowest for word position 2) in all conditions. Patterns of responding indicated that restrained eaters might take longer to disengage (i.e. the carry-over effect from the food word seemed to last longer than one trial). However, more neutral words in the sequence were needed to assess this. As slowed disengagement from animals also arose, a categorical effect may have occurred. Study two explored attention processing of food using modified Stroop and dot probe tasks. In the Stroop task targets (food, interpersonal threat, household objects) were presented prior to six matched neutral words. This task revealed no evidence of AB. No significant pattern of differences between restrained (n=29)/unrestrained eaters (n=31) emerged; however, binge eating scores were significantly negatively correlated with response times. A dot probe task with food/neutral picture pairs also revealed no evidence of AB. Both restrained/unrestrained eaters had negative mean interference scores indicating avoidance of food. None of the following eating behaviours significantly correlated with AB: restraint, disinhibition, external eating, emotional eating and non-clinical eating psychopathology. Study three employed a further modified dot probe task based on image ratings. There was no evidence of AB, and no significant relation between task performance and restrained, emotional or external eating. 2000ms bias scores (assessing disengagement) were significantly negatively correlated with eating psychopathology and age, suggesting that those with high levels of non-clinical eating psychopathology attentionally avoid food stimuli and that younger females are slower to disengage attention from food (although found within a limited age range). Study four employed further modified Stroop and dot probe tasks, and assessed whether AB mediates the negative mood-eating relationship. Participants were allocated to negative or neutral mood conditions. No evidence of AB was found with the dot probe, but greater levels of emotional eating were associated with slower responding. In the Stroop task, all participants displayed an orientation bias towards food. Emotional eating and drive for thinness (DFT) scores were significantly positively correlated with food word colour-naming times but only amongst participants in a negative mood. However, those with high levels of external eating showed greater AB towards food when in a neutral mood. Highly emotional eaters in a negative mood showed a greater desire to eat than those in a neutral mood but did not increase in food intake. Furthermore, those with a high DFT (in a negative mood) showed no evidence of increased desire to eat or food intake. AB was not significantly related to subjective appetite or food intake. Therefore, AB does not seem to mediate the negative-mood eating relationship. The present thesis provides important suggestions for modifications of Stroop and dot probe tasks targeting orientation and disengagement. A modified Stroop has been more sensitive at detecting food AB than the dot probe. Implications of biased attention processing are discussed in relation to the development of harmful eating behaviours, and the present findings have important implications for developing programmes to prevent eating disorders amongst at-risk females (e.g. through AT or training at-risk females how to effectively cope with negative mood).
26
Fleming, Olivia M. ""I've never had that": An Exploration of how Children Construct Belonging and Inclusion Within a Foodscape." Scholar Commons, 2018. https://scholarcommons.usf.edu/etd/7287.
Full textAbstract:
American consumer culture is often depicted as competitive and based on the acquisition of capital and status through goods or experiences. To date, researchers commonly exclude children from this conversation and therefore fail to wholly assess the impact consumer culture has on one’s choices or behavior. This study adds to a growing body of literature exploring the experiences and agency of children within the broader consumer culture by examining how marginalized children from a lower socioeconomic background use food as a resource for belonging among peers. Observation and interview data collected during designated lunch and snack times at a summer program in Tampa, FL reveal that children co(construct) a reality all their own which allows peers a chance to belong and simultaneously acquire capital. This project contributes to the understanding of the role race, class, and emotions play for children within the American consumer culture, especially regarding food consumption.
27
Richmond, Sandra Mansell 1944. "The demands-control model in fast-food restaurants: Effects of emotional labor, customer treatment, demands, control, and support." Diss., The University of Arizona, 1997. http://hdl.handle.net/10150/289655.
Full textAbstract:
In this cross-sectional field study of a fast-food organization, self-report data provided by workers and interview data from managers were used to assess the effects of the work environment on fast-food worker attitudes and behavior. Job demands, worker control and management support (Karasek & Theorell, 1990) were the predictor variables in this research. Additional job demands of emotional labor and customer behavior were measured and tested. Results indicated that control, emotional labor and management support were negatively associated with reported stress and positively associated with reported satisfaction and commitment. Additionally, customer behavior and demands were positively associated with reported stress and customer behavior was negatively associated with reported satisfaction and commitment.
28
Röjning, Fredrik, and Fredrik Petersson. "A world without packaging? : How can food retailers reframe the practice of packaging?" Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-415900.
Full textAbstract:
Considering the increasing competition between brands and products, packaging has become an important framing tool to influence customers' purchasing decisions. However, given the growing environmental concerns, zero packaging has emerged as a new practice to face the challenges of preventing and encouraging the use of packaging. With the introduction of zero packaging, marketers have been forced to reframe the practice of packaging, as artifacts used to create identification and familiarity to form a state of resonance have been removed. To extend the research of resonance within the marketing communication science, the study employed a qualitative approach to explore how food retailers are utilizing the framing concept of resonance as a means to revamp the traditional packaging into zero packaging. To reframe the practice of packaging, the study embraces the concept of cognitive and emotional resonance. The findings impose that food retailers need to create personal alignments with product artifacts, environmental values and containers. By reviewing the contextual marketing communication field, zero packaging, a third resonance was utilized to understand how the food retailers adequately attract, change and retain customers. Subsequently, affirmation was discovered as the key mechanism to achieve motivational resonance, by interfering with customers’ intrinsic and personalized values/desires.
29
Comer, Malori. "Consumer evaluation: The link between body mass index, reward sensitivity, product liking and emotion." DigitalCommons@CalPoly, 2015. https://digitalcommons.calpoly.edu/theses/1370.
Full textAbstract:
The objectives of this study were: (1) to evaluate consumer acceptance of cheeses varying in fat and sodium levels, (2) to determine if sensitivity to reward and body mass index has an effect on product liking based on fat or salt content, (3) to evaluate the use of FaceReader technology during consumer evaluation and, (4) to determine if consumer’s self-selected, conscious emotions matched with the expressed, subconscious emotions acquired by FaceReader.
Consumer acceptance testing (n=108) was conducted on two medium cheddar cheeses with varying fat levels and two low-moisture part-skim mozzarella cheeses varying in sodium levels. Attributes were measured using a 9-point hedonic scale. In order to measure reward sensitivity, participants completed the BIS/BAS questionnaire and the SPSRQ prior to consumer acceptance testing. SIMS sensory software was used for data collection. The complete consumption experience was video recorded (n=83). A choose-all-that-apply format was used so participants could indicate all emotional states before and after consumption. A total of 332 pairs of videos (83 subjects, four samples, before and after consumption) were used for FaceReader analysis.
Regular cheddar cheese scored significantly higher than the reduced fat cheddar cheese for mean overall liking, flavor, texture, creaminess, saltiness and aftertaste. The higher sodium mozzarella scored significantly higher than the lower sodium mozzarella for mean flavor, saltiness and aftertaste (p
FaceReader Results indicated: Neutral was the most accurately matched self-selected emotion (100%) before and after consumption, followed by happy (82% and 63% respectively). FaceReader was unable to correctly match surprised/angry before consumption and angry/sad after consumption. FaceReader acquired 420 and 495 additional non-self-selected emotions before and after consumption, respectively. Neutral and angry were most commonly expressed when not self-selected. Disgusted and scared were rarely expressed when not self-selected. FaceReader was not as successful matching the self-selected emotions after consumption. Surprised and happy were commonly missed both before and after consumption. Disgusted was missed primarily after consumption. "Happy" is self-selected and expressed more times for regular cheddar than the reduced fat cheddar. The mean overall liking score was also significantly higher for the regular cheddar than reduced fat cheddar. Similar results were found with mozzarella.
Although low fat and low sodium cheeses represent a healthier option, consumer acceptance indicated that the higher fat and higher sodium samples scored higher; changes in flavor and texture need to be made in order to produce a more liked product. There is a complex relationship between product liking, body mass index, gender and sensitivity to reward but further research needs to be conducted to investigate how the variables interact.
FaceReader technology did match some of the self-selected emotions identified by the subject. However, one question remains: which emotions, self-selected/conscious emotions or subconscious/expressed emotions, are a better predictor of liking?
30
Björklund, Malin. "Terracotta Vessels : Food storage addressing global challenges." Thesis, Konstfack, Industridesign, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:konstfack:diva-7848.
Full textAbstract:
Terracotta vessels are about understanding how we can store food by using a new product solution and how we could use less energy and waste less food in doing so. This project is an attempt to minimise the energy usage in our homes but also to gain greater understanding about the food we choose to bring into our homes and what we can do to avoid throwing it away.
31
Davies, Jessica Taylor. "The Effect of Time of Day of Chronic Exercise on Neural Response to Visual Food Cues." BYU ScholarsArchive, 2017. https://scholarsarchive.byu.edu/etd/6291.
Full textAbstract:
This study examined the effect of an 8-week, progressive exercise intervention on neural responses, specifically N2 amplitude as a measure of inhibitory control, to pictures of food. Healthy women ages 18-44 years were randomized to a morning (AM) exercise group or evening (PM) exercise group. The AM group did moderate-to-vigorous intensity exercise on 4 days per week between 6:30 and 9:30 a.m. while the PM group had the identical volume of exercise between 6:30 and 9:30 p.m. Neural responses, eating behaviors, cardiovascular fitness outcomes, and body weight/composition were measured at baseline and after the 8-week intervention. The N2 amplitude in response to pictures of high- and low-calorie foods was assessed using electroencephalography during a go/no-go task. Dietary restraint, emotional eating, and external eating were assessed using the Dutch Eating Behavior Questionnaire. VO2peak, HRmax, and time to completion were measured during a maximal treadmill test. Body weight was measured on a digital scale, and body composition was measured using dual-energy x-ray absorptiometry. There was not a significant task (go, no-go) × group (AM, PM) × period (baseline, 8 weeks) interaction (F = 0.18; p = 0.677), but there was a main effect of exercise over 8 weeks (F = 6.26; p = 0.017) with increased N2 amplitude following the intervention. There was not a significant interaction as a function of picture type (high-calorie, low-calorie), task, group, and period (F = 0.52; p = 0.478). Changes in body weight and neural outcomes were not significantly associated with changes in eating behaviors for either group (ps < 0.05). There was a significant group × period interaction for body weight (F = 4.90; p = 0.032). Body weight increased by 0.79 ± 1.16 kg in the AM group and decreased by 0.21 ± 1.46 kg in the PM group (effect size = 0.77; CI = 0.15-1.35). There was not a significant group × period interaction for body fat percentage, total body fat or fat-free mass (ps < 0.05). When examining the main effect of exercise on cardiovascular fitness outcomes, VO2peak was not different (F = 1.80; p = 0.187), time-to-completion on treadmill increased (F = 6.51; p = 0.014), and HRmax during the treadmill test was significantly lower (F = 5.49; p = 0.025). This study suggests that 8 weeks of exercise training may increase the inhibitory response to pictures of both high- and low-calorie foods. However, time of day of exercise did not influence this response. Eight weeks of exercise training did not change self-reported dietary restraint, external eating, or emotional eating, and there was no correlation between these eating behaviors and inhibitory control. However, evening exercise was more beneficial for body weight than morning exercise. Given the novelty of this study and its results, additional studies on the influence of time of day of exercise on weight management are needed.
32
Pimentel, Bernal Paul Marcelo. "Influence of Dispositional Mindfulness on Emotional Intelligence as Ability." Doctoral thesis, Pontificia Universidad Católica del Perú, 2020. http://hdl.handle.net/20.500.12404/17643.
Full textAbstract:
The purpose of this quantitative, correlational, descriptive, and cross-sectional
research that uses structural equations is to contribute to and make progress in the
understanding of mindfulness and emotional intelligence as ability, to explain the influence
of mindfulness on emotional intelligence, to explain the direction between the constructs, to
assess the positive relationship between emotional intelligence and its equivalence with trait
emotional intelligence. Based on the ability model of emotional intelligence (Caruso, Mayer
& Salovey, 2002), the trait model of emotional intelligence (Schutte et al., 1998, 2009), the
comprehensive dimensional model of emotional intelligence (Shutte & Malouff, 2013), the
dispositional mindfulness model (Shapiro, Carlson & Astin, 2006), and the measurement
models of emotional intelligence as one-dimensional character trait (Schutte et al., 1998). The
target population from which the sample will be drawn will be selected from private postgraduate
schools in Peru, using statistical inferences and structural equation analysis. The
results will fill gaps in the literature for empirically evaluating the influence effect of
mindfulness on ability emotional intelligence, the link between emotional intelligence and
other variables will be achieved in the face of the need to increase research and provide better
estimates of its dimensions and its relationships (Quaglia et al., 2016). In light of the results,
it is suggested that dispositional mindfulness has a positive and significant relationship with
emotional intelligence as a skill and as a trait, and it is corroborated that it can be a platform
for its development in organizations.
Key Words: Emotional Intelligence, Mindfulness<br>Tesis
33
Bell, Brandon Eugene. "The effects of spice blends in an apple-based extruded cereal-like product : maximizing flavor and health." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2277.
Full text
34
Janse, van Rensburg Louise. "The relationship between self-concept, self-efficacy, emotional state, weight perception and food choice : implications for marketers based on a Generation Y sample." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6714.
Full textAbstract:
Thesis (MComm (Business Management))--University of Stellenbosch, 2011.<br>ENGLISH ABSTRACT: Numerous individuals daily partake in injurious consumption, such as excessive or unhealthy food
choices. Individuals’ incorrect food choices can have a negative effect on their weight, health and
general quality of life. Marketers could and should play a pivotal role in influencing consumers’ food
choices, which will ultimately contribute to healthier individuals and societies as a whole.
The purpose of this study was to investigate the relationships between self-concept and food
choice, self-efficacy and food choice, emotional states and food choice, and weight perception and
food choice, and to highlight implications for marketers based on these findings. These
relationships were investigated in a Generation Y sample. A sample of 383 college-aged1 students
of Generation Y completed a self-administered questionnaire that was designed based on previous
studies. Respondents’ weight perception was also investigated as many students from Generation
Y try to change their weight perceptions through their food choices. Respondents’ food choice was
compared to the recommended food choice of the South African Department of Health
(Department of Health, 2009).
Based on this comparison, it was proposed that marketers of food products should promote a
decrease in respondents’ meat consumption and an increase in milk, fruit, vegetable and starch
consumption. Small yet significant relationships between respondents’ specific food choices and
self-concept, self-efficacy, emotional states and weight perception were found. Marketers can
incorporate these relationships into their advertising campaigns and brand slogans in order to
positively influence Generation Y to make healthier food choices.
Another significant finding was that male respondents indicated a higher ideal weight than their
actual weight, while female respondents indicated a lower ideal weight than their actual weight. A
relationship was also found between self-concept and weight perception for both men and women
from Generation Y.
The significance of this study lies in the expansion of knowledge regarding the food choice
behaviour of a Generation Y sample and the recommendations made to marketers based on
relationships found between food choice and the constructs at hand. These recommendations can
ultimately improve consumers’ food choice.<br>AFRIKAANSE OPSOMMING: Verskeie individue neem daagliks deel aan nadelige verbruik, met inbegrip van oormatige of
ongesonde voedselkeuses. Individue se foutiewe voedselkeuse kan hul gewig, gesondheid en
lewensgehalte negatief beïnvloed. Bemarkers kan en behoort 'n belangrike rol te speel om
individue te oortuig om gesonde voedselkeuses te maak.
Die doel van hierdie navorsing was om die verhouding tussen self-konsep en voedselkeuse, selfekwiteit
(‘self-efficacy’) en voedselkeuse, emosionele toestande en voedselkeuse en
gewigspersepsie en voedselkeuse te ondersoek en om die implikasies hiervan gebaseer op hierdie
bevindings aan bemarkers voor te lê. ʼn Steekproef van 383 lede van Generasie Y het ’n vraelys
ingevul wat ontwerp is op grond van vorige navorsing. Respondente se gewigspersepsie is ook
bestudeer aangesien verskeie studente (universiteitsouderdom) van Generasie Y poog om hul
gewigspersepsie te verander deur middel van hul voedselkeuses. Respondente se voedselkeuses
is vergelyk met die voedselkeuses wat aanbeveel word deur die Suid-Afrikaanse Departement van
Gesondheid (Department of Health 2009).
Op grond van die vergelyking is bevind dat bemarkers ʼn afname in individue se vleisinname, en ʼn
toename in individue se melk-, vrugte-, groente- en styselinname behoort te bevorder. Die
ondersoek het getoon dat daar klein, maar beduidende verhoudings aangetref is tussen
respondente se spesifieke voedselkeuses en self-konsep, self-effektiwiteit, emosionele toestande
en gewigspersepsie. Bemarkers kan hierdie verhoudings in hul bemarkingsveldtogte en
handelsmerk-slagspreuke inkorporeer.
Nog ʼn beduidende resultaat was dat die manlike respondente ʼn hoër ideale gewig as hul huidige
gewig aangedui het, terwyl vroulike respondente ʼn laer ideale gewig as hul huidige gewig aangedui
het. Die resultate toon ook dat daar vir beide mans en vroue van Generasie Y ʼn verhouding tussen
self-konsep en gewigspersepsie is.
Deur middel van hierdie studie is kennis rakende die voedselkeuses van ʼn steekproef van
Generasie Y uitgebrei. Aan die hand van die verhoudings tussen voedselkeuse en respondente se
self-konsep, self-effektiwiteit, emosionele toestande en gewigspersepsie, is daar aanbevelings vir
bemarkers gemaak. Hierdie aanbevelings sal uiteindelik bydra tot die verbetering van Generasie Y
se voedselkeuses.
35
Palmer, R. A. C. "Emotional stimulation as an addition to therapeutic food intervention for treatment of young children with severe acute malnutrition in a low-income country." Thesis, University College London (University of London), 2016. http://discovery.ucl.ac.uk/1532876/.
Full textAbstract:
This thesis presents the results of a series of studies evaluating the potential of a short, low-cost intervention aiming to enhance the sensitivity of mothers of severely malnourished children in Ethiopia. The emotional stimulation (ES) intervention was integrated with the existing nutrition programme and delivered by local health workers and lay workers. There are five empirical chapters. 1) A pilot trial of the ES intervention, which demonstrated that it was feasible to implement the intervention in Ethiopia and provided preliminary evidence of the intervention’s potential. 2) A cluster randomised controlled trial (RCT) comparing the ES intervention to an attention placebo control. This study demonstrated that the ES intervention led to improvements in the rate of children’s BMI gain and to improvements in their socio-emotional functioning. The intervention had little impact on maternal psychosocial functioning, with the exception of on social symptoms. 3) A cross-sectional study with a subsample from the cluster RCT demonstrated that the ES intervention was associated with improved cognitive performance and behaviour of children. 4) Another cross-sectional study with a subsample from the cluster RCT found that the ES intervention was associated with higher quality parent–child interaction, but did not impact on children’s interactive behaviour. The improvements in maternal sensitivity did not mediate the effects of the intervention on BMI gain, but there was inadequate power to detect an effect. 5) A 1-year follow-up of the cluster RCT demonstrated that the group difference in children’s BMI was not maintained but that there were continued improvements in maternal social functioning in the ES group, and evidence for some benefits to depressive symptoms. The ES intervention may therefore be of benefit to children during the acute stages of malnutrition, but is unlikely to have an enduring impact. The improvements in maternal psychosocial functioning require further investigation.
36
Rudolph, Marie Joanne. "The difference in cognitive and emotional coping skills used by successful and unsuccessful weight loss mantainers /." Access Digital Full Text version, 1995. http://pocketknowledge.tc.columbia.edu/home.php/bybib/11793302.
Full textAbstract:
Thesis (Ed.D.)--Teachers College, Columbia University, 1995.<br>Includes tables. Typescript; issued also on microfilm. Sponsor: Isabel Contento. Dissertation Committee: Sharon R. Akabas. Includes bibliographical references (leaves 206-215).
37
Vasquez, Vasquez Lesly Rosmery. "Talleres Art Emotion para fortalecer las emociones en niños de cuatro años en entornos remotos." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2021. http://hdl.handle.net/20.500.12423/3606.
Full textAbstract:
Ante los diferentes cambios en la enseñanza debido a la COVID-19, padres y docentes enfrentan el desafío de acompañar a sus hijos integralmente mediante entornos remotos ante el impacto del confinamiento. En este contexto se realizará una investigación con el objetivo de diseñar talleres Art Emotion para fortalecer las emociones en niños de cuatro años en entornos remotos. Se utilizará el diseño no experimental básico de alcance descriptivo propositivo a una población muestral de 30 niños y niñas, seleccionada mediante un muestreo no probabilístico de tipo intencionado. Como resultados se espera diseñar una propuesta prometedora, válida y viable que responda a la necesidad existente a partir de un diagnostico real. En definitiva, esta investigación presenta alto impacto educativo, social y científico, al promover el desarrollo emocional desde edades tempranas bajo una propuesta alineada a un diagnostico real, traducida años más tarde en grandes beneficios a nivel personal y social de quien lo practica.
38
Plateau, Jean-François. "FOAD et Compétences : Influence d’un dispositif FOAD sur l’acquisition des compétences dans le cadre d’une formation d’auxiliaire de puériculture." Thesis, Mulhouse, 2018. http://www.theses.fr/2018MULH9878/document.
Full textAbstract:
Cette recherche a été amorcée par un étonnement. Si la formation ouverte et à distance (FOAD) est rarement sollicitée pour celle des travailleurs sanitaires et sociaux, un établissement pionnier, permet, depuis 2015, de diplômer des aides puéricultrices par cette voie. Les résultats académiques, validant les compétences de la première promotion, se sont avérés être meilleurs que ceux des étudiantes en présentiel, ce qui contredit la théorie du « no significant difference » (Russel, 1999).La phase exploratoire, réalisée à partir d’une grille d’observation et les interviewes semi-directifs de douze acteurs de la formation, apprenants, formateurs, cadres techniques, pédagogiques et administratifs, a permis de vérifier la présence d’ingrédients actifs pour l’apprentissage dans cette FOAD. Cette phase exploratoire, suivant l’interrogation successive de deux concepts, compétences et FOAD, a mis en évidence l’influence du second sur l’autonomie et les émotions. Une série d’hypothèses ont émergé. Les principales donnent au dispositif à distance un impact significatif sur l’acquisition des compétences académiques, transversales, émotionnelles et sur les sentiments de compétence, d’accompagnement et d’auto-efficacité. Elles ont été testées auprès de deux promotions successives d’auxiliaires de puériculture, soient 26 étudiantes en FOAD et 79 en présentiel.La différence significative des résultats académiques observée entre les deux dispositifs avec les premières promotions ne s’est pas reproduite avec les secondes. Les sentiments de compétence et d’accompagnement des apprenantes sont plus forts chez les étudiantes en FOAD, mais pas celui d’auto-efficacité en situation de stage. La perception qu’elles ont de l’impact de leur dispositif sur leurs compétences transversales est lui aussi plus marqué. Le quotient de compétence émotionnelle quant à lui est plus important chez celles qui ont choisi la FOAD.Cette étude se conclue avec quelques réflexions induites par la modélisation du dispositif d’alternance intégrative médiatisée<br>This research began with astonishment regarding a unique situation: although open distance learning (ODL) is rarely used to train health and social workers, a pioneering institution has trained nursery assistants through to graduation since 2015. Academic results, validating the skills of the first cohort, proved to be better than those of the students in classrooms, which contradicts the "no significant difference" theory (Russel, 1999). The exploratory phase, based on observation and the semi-directive interviews of twelve learners, trainers, technical, pedagogical and administrative staff, made it possible to identify the presence of active ingredients for learning in this course. This exploratory phase, set up to examine the concepts of skills and ODL, highlighted the influence of the latter on autonomy and emotions. A series of hypotheses thus emerged, suggesting that the distance learning had a significant impact on the acquisition of academic, transferrable and emotional skills as well as on feelings of competence, support and self-efficacy. These were tested for in two successive cohorts of childcare auxiliaries, 26 of whom were registered in ODL and 79 in the face-to-face programme. The significant difference in academic results observed between the two modalities with the first cohort was not repeated with the second. The feelings of competence and learner support are stronger among the students in ODL, but not those of self-efficacy during placement. The perception that ODL learners have of the impact of their learning modality on their transferrable skills is also more pronounced. The emotional competence quotient is higher for those who chose e-learning. This study concludes with some reflections induced by modeling this mediatised integrative professionaltraining programme
39
Spengler, Franz. "Vad kan man göra - The redistribution of a disaster." Thesis, Stockholms universitet, Socialantropologiska institutionen, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-194896.
Full textAbstract:
Doing ethnographic work on the effects of COVID 19, I looked at how food service businesses were affected. I found that the government’s selective distribution of aid and lacking guidance had forced them to prioritize accommodating customers over their own safety. I look at the economic, mental, and physical risks imposed by this policy, and find that people cope with them through solidarity and creativity. In this, I draw on theories addressing the state, war, emotional labor, and disaster. My understanding of the state explains how pressure is created for workers to deal with the situation, and emotional labor explains more of the burden, and how they bear it. Vulnerability theory helps explain downward redistribution of the pandemic’s burden, and I develop its core points further to capture the socially deleterious impact of lasting disasters. Theories of war and solidarity explain how normality and everyday life are impacted by the disaster, and how people restore a sense of routine and normality cooperatively. I conclude that long term disasters need to be further studied and better understood because of their capacity to worsen and entrench inequality.
40
O'Dell, Billy Ray. "The Importance of Authenticity of Atmospheric Theming to Revisit Intention of Food and Beverage Venues in Theme Parks." Thesis, University of North Texas, 2020. https://digital.library.unt.edu/ark:/67531/metadc1703381/.
Full textAbstract:
Atmospheric theming is the use of the sensory experience in connection to a theme. The purpose of this research is to examine the effects of atmospherics with theming and their effects on customer behavior in food and beverage operations of a theme park. The official research questions developed for this study include: Does the impact of the authenticity of atmospheric theming influence an effect on revisit intention? Does the type of theme (land's theme or venue's theme) influence the effect of visitor revisit intention? These questions guided the current research in previously non-evaluated fields of study. This study used the Mehrabian–Russel (M-R) model to create a new research model. In the current study, atmospheric theming was the stimuli, emotional value was the emotional response, and visitor revisit intentions was the behavioral intention. Restaurant image was added to the model to obtain a cognitive reason.The results from the multiple regression indicated that all hypotheses were accepted. Restaurant image had a positive influence on both authenticity variables, and both authenticity variables had a positive influence on emotional value. Finally, emotional value was found to have a positive influence on revisit intention. These results indicated that atmospheric theming influenced revisit intention through emotional value. Furthermore, the results indicated that when it comes to the different types of themes within a venue, as indicated in the second research question, the venue's theme has a stronger influence on the emotional value than the land's theme.
41
Verdesoto, Velástegui Oswaldo Santiago. "Emotional Competencies and Entrepreneurial Intention: An Extension of the Theory of Planned Behavior." Doctoral thesis, Pontificia Universidad Católica del Perú, 2021. http://hdl.handle.net/20.500.12404/19841.
Full textAbstract:
This study analyzed the relationship between emotional competencies and entrepreneurial
intention in final-year undergraduate students of public higher education institutions in
Ecuador, supported by an extended model of Ajzen's Theory of planned behavior (1991). The
results were derived from a questionnaire applied to students in the last semester of degrees
involving academic business training. To analyze the results, structural equation modeling
(SEM) was used. The findings show that emotional competencies are significant factors in the
configuration of entrepreneurial intentions and have a direct and positive relationship with
their cognitive precursors: entrepreneurial attitude and self-efficacy. It is suggested that
students with a higher degree of emotional competencies cope better with the cognitive bias
that can make it difficult to recognize business opportunities. The main contribution of this
study was to generalize the results that have been obtained in the use of emotional
competencies to promote the intentionality of entrepreneurship in the contexts of emerging
economies.<br>Este estudio analizó el poder explicativo de las competencias emocionales y su relación con la
intención emprendedora de los estudiantes de pregrado de último año de las instituciones de
educación superior públicas de Ecuador, respaldados por un modelo extendido de la teoría del
comportamiento planificado de Ajzen (1991). Los resultados se derivaron de un cuestionario
dirigido a estudiantes del último semestre de las carreras con formación académica
empresarial los cuales fueron sometidos a análisis de ecuaciones estructurales (MES). Los
hallazgos mostraron que las competencias emocionales son factores significativos en la
configuración de las intenciones emprendedoras y su relación directa y positiva con los
antecedentes cognitivos de la actitud empresarial y a la autoeficacia. Se sugiere que los
estudiantes con mayor grado de competencias emocionales enfrentan de mejor manera el
sesgo cognitivo que puede dificultar el reconocimiento de oportunidades empresariales. La
principal contribución de este estudio fue dar mayor generalidad a los resultados que se han
obtenido en el uso de las competencias emocionales para fomentar la intencionalidad de
emprendimiento en contextos de economías emergentes.
42
Luisier-Maret, Anne-Claude. "Perception visuelle et olfactive chez les enfants avec un trouble du spectre de l’autisme : implications sur l’acceptation des aliments." Thesis, Lyon, 2017. http://www.theses.fr/2017LYSE1090/document.
Full textAbstract:
La construction du comportement alimentaire est un phénomène complexe chez une majorité d'enfants avec un trouble du spectre de l'autisme (TSA). Cette thèse de doctorat vise à mieux comprendre en quoi les particularités perceptives (vue et odorat) des enfants avec un TSA influencent leur acceptation d'un aliment.Nos résultats montrent que les enfants avec un TSA se distinguent sensoriellement des enfants au développement typique (DT), ces différences dépendent de la nature (visuelle ou olfactive) des stimuli. Les enfants avec un TSA attribuent aussi des valences hédoniques plus basses aux stimuli a priori plaisants, et ce plus significativement pour la modalité visuelle. Finalement, le jugement hédonique est associé au degré de néophobie chez les enfants avec un TSA, ce qui n'est pas le cas chez les enfants au DT. Nous avons ensuite évalué les effets d'une familiarisation olfactive sur l'agrément intrinsèque d'une odeur. Nos résultats montrent une augmentation de l'expression émotionnelle positive pour l'odeur familiarisée. Deux tiers des enfants, notamment ceux qui ont le plus de particularités sensorielles, choisissent un aliment porteur de cette odeur lors d'un choix alimentaire.Nous avons aussi pris en compte le point de vue des enfants avec un TSA et l'avons mis en dialogue avec les résultats issus des neurosciences. Nos observations relèvent la pertinence d'une posture d'accompagnement dialogique pour permettre la construction de savoirs sur l'alimentation.Nos études soulignent l'importance de prendre en compte le profil perceptif propre aux enfants avec un TSA lors de la conception d'outils pédagogiques pour accompagner la construction du comportement alimentaire<br>The development of eating behaviour is a complex phenomenon in a majority of children with Autism Spectrum Disorder (ASD). This doctoral thesis aims to better understand the extent to which perceptual particularities (visual and olfactory) in children with an ASD influence their acceptance of a food.Our results show that ASD children differ on a sensorial level from Typically developed (TD) children, these differences depending on the nature of the stimuli (vision and olfaction). They also attribute a lower valence to stimuli which are, a priori, pleasant. This was particularly true for visual stimuli. Finally, we observe a link between hedonic judgement and the degree of neophobia in children with an ASD. This was not the case in TD children.Next, we evaluated the effects of olfactory familiarisation on the valence of an odour. Our results show an increase in positive emotional expression relating to the smell which has been familiarised. We also observed that two thirds of the children, notably those with the most sensory particularities, chose the food that carried this odour.The final objective of this thesis was to consider the perspectives of ASD children and to compare them with results obtained in neuroscience. Our observations highlight the relevance of establishing a dialogical research and/or support approach that allows us to build and develop our knowledge of food and eating. Our studies underline the importance of considering the perceptual profiles of ASD children when designing educational tools to support eating behaviour development
43
Oré, Laya Natalia Alejandra. "Narrativa del storytelling como recurso de acercamiento en la publicidad social en redes sociales." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653665.
Full textAbstract:
El presente trabajo analiza la narrativa del storytelling como recurso de acercamiento en la publicidad social en redes sociales. El motivo que da pie a la presente investigación es que al implementar el storytelling en la narrativa de una campaña social se pueden tener resultados positivos o negativos, donde el empleo de un elemento errado puede ser el motivo de un fracaso publicitario. Como consecuencia, se pierde la oportunidad de conectar con el consumidor y se pierde una herramienta narrativa que puede servir para los propósitos de la marca. Además, de que el error se puede reproducir en cuestión de segundos en toda la red, dado que los usuarios son una comunidad en este contexto. Por lo cual, el presente artículo analiza a través de casos publicitarios en redes sociales la narrativa del storytelling y el acercamiento que genera con el consumidor. Asimismo, se explica la base de la narrativa y el análisis de diversos autores frente a su uso.<br>The present work analyzes the narrative of storytelling as an approximation resource in social advertising on social networks. The reason that gives rise to this research is that the storytelling narrative can have positive or negative results, where the use of an incorrect element can be the reason for an incorrect social campaign. As a consequence, the opportunity to connect with the consumer is lost and a narrative tool that can serve the purposes of the brand is lost. Also, that the error can be reproduced in seconds across the entire network, since the users are a community in this context. Therefore, this article analyzes through advertising cases in social networks and how the storytelling narrative brings the consumer closer to the brand. In addition, the bases of the narrative and the analysis of various authors regarding its use will be explained.<br>Trabajo de investigación
44
Cosar, Sedano Luz Roberta. "Dependencia Emocional y Regulación Cognitiva Emocional en parejas de Lima Metropolitana." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/655279.
Full textAbstract:
El objetivo del presente estudio fue determinar si existe relación entre dependencia emocional y regulación cognitiva emocional en parejas de Lima Metropolitana. Se evaluó a 150 parejas (N= 300) con edades de 18 a 60 años. Se aplicó a cada pareja el inventario de dependencia emocional (IDE) validado por Aiquipa, (2015) y el cuestionario de regulación cognitiva emocional (CERQ) validado por Domínguez y Medrano, (2016). Se encontró que ambas variables correlacionan, se halló diferencias significativas en las variables de dependencia emocional y regulación cognitiva emocional. También, se encontró diferencias significativas según el tipo de pareja. Estos pueden, verse relacionados a la existencia de la misma relación de pareja como el contexto cultural, creencias, experiencias pasadas entre otros.<br>The objective of this study was to determine if there is a relationship between emotional dependence and cognitive emotional regulation in couples from Metropolitan Lima. 150 couples (N = 300) aged 18 to 60 years were evaluated. The emotional dependency inventory (IDE) validated by Aiquipa, (2015) and the cognitive emotional regulation questionnaire (CERQ) validated by Domínguez and Medrano, (2016) were applied to each couple. It was found that both variables correlate, significant differences were found in the variables of emotional dependence and emotional cognitive regulation. Also, significant differences were found according to the type of partner. These can be seen related to the existence of the same relationship as the cultural context, beliefs, past experiences, among others.<br>Tesis
45
Zapata, Vera Jared Paulette. "Alexitimia y conducta impulsiva en adolescentes escolares de la provincia de Ilo." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653292.
Full textAbstract:
Ésta investigación tuvo como objetivo principal correlacionar la alexitimia y las conductas impulsivas en una muestra de adolescentes escolares de la Provincia de Ilo, y, además, establecer comparaciones según el sexo. Los participantes fueron adolescentes (53% hombres y 47% mujeres) entre los 13 y 18 años de edad, a quienes se les administró la Escala de Alexitimia de Toronto (1994) y el Inventario de Impulsividad de Dickman (1990). Los resultados indican que existe correlación entre la alexitimia y la impulsividad disfuncional. Se halló que dificultad para reconocer los sentimientos (rs =.36) y el pensamiento operatorio (rs =.41) correlacionaron de manera directa y moderada con la impulsividad disfuncional. Además, la dificultad para describir los sentimientos correlacionó de manera directa y baja con la impulsividad disfuncional (rs= 27) y de forma inversa y baja con la impulsividad funcional (rs= -.19). Finalmente, se halló mayor dificultad para describir y reconocer los sentimientos en las mujeres, y mayor impulsividad funcional en los hombres.<br>The objective of this research was to analyze the relationship between alexithymia and impulsive behaviors in a sample of school adolescents from Ilo, as well as to establish comparisons according to gender. The participants were adolescents (53% men and 47% women) between 13 and 18 years old, who were administered the Toronto Alexithymia Scale (1994) and the Dickman Impulsivity Inventory (1990). The results indicate that there is a correlation between alexithymia and dysfunctional impulsivity. Difficulty recognizing feelings (rs = .36) and the operative thinking (rs = .41) correlated directly and moderately with with dysfunctional impulsivity. In addition, the difficulty in describing feelings correlated directly and low with dysfunctional impulsivity (rs = 27) and inversely and low with functional impulsivity (rs = -.19). Finally, it was found more difficult to describe and recognize feelings in women, and greater functional impulsivity in men.<br>Tesis
46
Quintana, Rojas Lyn Valentina, and Castro Jennifer Paola Valverde. "El manejo de emociones de los intérpretes en la interpretación médica remota en el contexto de la pandemia de la COVID-19 en Lima, Perú." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/654578.
Full textAbstract:
Debido a la pandemia causada por la COVID-19, se observa una creciente demanda de intérpretes, especialmente en los servicios sanitarios. La modalidad de interpretación médica remota genera un impacto psicológico en los intérpretes, ya que no es solo necesario que el intérprete conozca la terminología específica, la cultura de los receptores y el contexto en el que trabaja, sino también es necesario que conozca las dificultades personales o emocionales que se pueda ocasionar de dicho contacto con los pacientes. La presente investigación busca conocer cómo los intérpretes médicos, que trabajan bajo la modalidad de IR en el contexto actual, manejan el impacto emocional que se produce con frecuencia en una sesión de trabajo. Se busca identificar las técnicas aplicadas por los intérpretes para manejar el impacto emocional que la información pueda generar en ellos y en sus interlocutores. Por ello, la presente investigación se centra en los intérpretes médicos en la modalidad remota en el contexto de la COVID-19 en Lima quienes nos brindaran información crucial para poder lograr los objetivos de la investigación. Este grupo se encuentra dividido en dos: estudiantes y egresados de la carrera de traducción e interpretación y personas bilingües o pertenecientes a otra profesión. Se propone aplicar entrevistas a diez intérpretes médicos de modalidad remota que trabajen en diferentes call centers de Lima mediante la plataforma de Zoom.<br>Due to the pandemic caused by the COVID-19, there is a high demand for remote interpreters in health services. Remote medical interpreting has a psychological impact on interpreters as it is not only necessary to know the medical terminology, the culture they are facing, the context in which they work, but it is also necessary to know the personal or emotional difficulties that may arise from the contact with patients. The present research seeks to know how medical interpreters, working remotely in the current context, manage the emotional impact that often occurs in a working session. The objective is to identify the techniques applied by the interpreters to manage the emotional impact that the exchanging of information may cause in them and in their interlocutors. Therefore, this research focuses on medical remote interpreters in the context of COVID-19 in Lima who will provide crucial information in order to achieve the objectives of the research. This group of interpreters is divided in two: students and translation and interpreting graduates and bilingual or other professionals. We propose to interview ten medical interpreters working remotely during this pandemic in different call centers in Lima through Zoom.<br>Trabajo de investigación
47
Guilloux, Bertrand. "Réponses émotionnelles, motivation et régulation de l'allure en course de demi-fond en éducation physique et sportive." Thesis, La Réunion, 2015. http://www.theses.fr/2015LARE0017/document.
Full textAbstract:
Développer la capacité de régulation de l'allure est un enjeu important en Education Physique et Sportive (EPS), notamment dans un objectif d'autonomie et de santé. Peu d'études s'attachent pourtant à proposer des méthodes pour y parvenir. Les différentes travaux de cette thèse ont pour objectifs de mieux comprendre les fondements des capacités de régulation émotionnelle et de l'allure, de proposer une méthode visant à leur acquisition et un outil d'estimation du niveau de motivation. En plus de la perception de l'effort (RPE) et du plaisir (P), nous avons testé l'évolution de l'envie de continuer (EDC) et d'arrêter l'exercice (EDA) dans différentes conditions expérimentales lors de courses intermittentes de 3 à 15 minutes autorégulées et semi-contrôlées chez des étudiants et des lycéens. Une performance maximale était demandée pour chaque test. Les résultats de nos études montrent que l'utilisation de ces paramètres présente un intérêt en EPS. Les élèves font varier leur réserve émotionnelle d'un niveau élevé vers un niveau faible du début à la fin des différentes courses mais conservent un niveau de réserve trop important pour la réalisation d'une performance maximale car ils privilégient le but de maîtrise prioritairement au but de performance. De façon illogique, les élèves s'investissent plus pour les durées de courses élevées du fait d'une discordance entre la représentation des capacités et celle de la tâche. De ce fait, un travail visant à optimiser le niveau d'investissement est à privilégier chez les élèves en EPS. Ainsi, le fait d'imposer une perception de l'effort durant les courses semi-contrôlées au moins égale au niveau moyen consenti lors des tests autorégulés de durées équivalentes suffit pour améliorer la performance (+14,2% et + 14,5% pour les courses de 3 et 6 minutes respectivement). La consigne consistant à imposer une RPE minimale correspondant à 120% de la RPE moyenne observée lors des courses autorégulées semble être le compromis idéal durant des courses intermittentes de 3 et 6 minutes (+ 18,4% et 18,5% pour les courses de 3 et 6 minutes respectivement). Ces améliorations obtenues en une seule séance sont bien supérieures à celles espérées durant un cycle entier d'EPS consacré au développement des ressources physiologiques. La détermination du rapport entre l'envie de continuer et le niveau de perception de l'effort constitue une bonne estimation du niveau de motivation à poursuivre l'exercice fatiguant<br>Pacing strategy is of great importance for physical education, especially for health and autonomy. Rather, few studies have attempted to propose metbods to develop this capacity . The aims of this thesis were to better understand pacing strategy and emotional regulation, to develop novel methods to improve it and to estimatc the level of motivation. Rating of perceived exertion (R.PE), but also pleasure, the desire to stop and the desire to continue the exercise were used in different self-paced and semi-controlled 3 to 15 min runs. Secondary students bave to reach maximal performance for each test. Results showed that the use of these novel emotional parameters was of importance in physical educarion. The strategy which correspond to the evolution of emotional reserve between high to low level with time have been used by school participants even if emotional reserve is still conserve at the end of exercise in all conditions. Wbat is surprising is that the investment is more important for long than during short duration exercises. Optimal strategics for short runs have been developed in school participants. Performance was improved when a minimal RPE was imposed (+14.2% and + 14,5% for 3 and 6 minute runs: RPE ≥ average value of the self-paccd run). 120% of the average RPE of the self-pace run seems to be the optimal during 3 and 6 min runs (+18,4% and 18,5% for 3 and 6 min runs). These improvements, obtained after only 1 session, are more important than what could be hoped when training consists in developing physiological adaptations. The determination of the ratio between the desire 10 continue and R PF. seems to be a good estimation of the level of intensity during exercise
48
Trigos, Nina Maria de los Angeles. "Evitación experiencial en el proceso de duelo en sobrevivientes a pérdida por suicidio." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/657628.
Full textAbstract:
La presente investigación busca describir la evitación experiencial en el proceso de duelo en sobrevivientes a pérdida por suicidio. Esta se define como el fenómeno en el que la persona evita conectarse con experiencias privadas (pensamientos, recuerdos, emociones y sensaciones corporales) alterando la forma o frecuencia del contexto que las ocasiona. Se trabajó desde el paradigma cualitativo con un diseño fenomenológico, en el que participaron cinco personas en duelo por suicidio. El instrumento utilizado fue la entrevista semiestructurada. Los resultados permiten ver dos ejes importantes. El primero, respecto al uso de estrategias de control con la finalidad de desconectarse de aquellas experiencias privadas que les generan malestar. El segundo sobre las características particulares que se da en el duelo de cada persona. Se concluye que cuando la evitación experiencial media en el proceso de duelo por suicidio, tiene consecuencias psicológicas desfavorables incluido el duelo complicado.<br>The present research seeks to describe the experiential avoidance in the grieving process of survivors of suicide loss. This is defined as the phenomenon in which the person avoids connecting with private experiences (thoughts, memories, emotions and bodily sensations) by altering the form or frequency of the context that causes them. We worked from the qualitative paradigm with a phenomenological design, in which five people in mourning for suicide participated. The instrument used was the semi-structured interview. The results show two important axes. The first regarding the use of control strategies in order to disconnect from those private experiences that cause discomfort. The second on the particular characteristics that occurs in the mourning of each person. It can be concluded that experiential avoidance mediates the suicide grief process and this has unfavorable psychological consequences, including complicated grief.<br>Tesis
49
Jingnäs, Johanna, and Nora Hedin. ""She isn't emotional enough" : En kritisk diskursanalys av online-publikens reaktioner under Christine Blasey-Fords vittnesmål mot Brett Kavanaugh." Thesis, Högskolan för lärande och kommunikation, Högskolan i Jönköping, HLK, Medie- och kommunikationsvetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-43007.
Full textAbstract:
Denna studie undersöker hur sexuellt utnyttjade kvinnor representeras på sociala medier. Specifikt studeras publikens kommentarer under det live-sända vittnesmålet av Dr. Christine Blasey Ford mot den nominerade domarkandidaten för högsta domstolen i USA, Brett Kavanaugh, den 27 september 2018. Syftet med studien är att bidra till teoretiseringen av representation av kvinnor på sociala medier, samt att öka förståelsen för hur kvinnor som blivit utsatta för sexuellt utnyttjande framställs. För att uppnå syftet används kritisk diskursanalys (CDA) som både teori och metod. Det teoretiska ramverket utgår även från teorier om genus, representation, stereotyper och könsstereotyper samt feministisk teori. Tillvägagångsättet av studien grundar sig i begrepp från CDA och van Leeuwens taxonomi för representationen av sociala aktörer. Tillsammans möjliggör detta för en kvalitativ kritisk studie av publikens språkanvändning under vittnesmålet. Resultatet visar att publikens reaktioner på Fords vittnesmål kan delas in i fyra diskursiva teman. Första temat är att Ford representeras utifrån sin politiska ståndpunkt som demokrat. Fortsättningsvis är två teman att hon representeras som ett offer samt som en förövare. Sista temat är hur Ford representeras utifrån sitt kön som kvinna. Dessa teman visar hur Ford representeras av online-publiken i kommentarsfältet. Representationen av Ford är grundat på stereotyper, hon generaliseras och representationen baseras inte på den enskilda individ hon är.
50
Liou, Shan-Wun, and 劉姍玟. "The Relationship between Negative Emotions and Switching Intention Caused by Food Safety Incidents." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/28409003848591567104.
Full textAbstract:
碩士<br>國立高雄第一科技大學<br>行銷與流通管理研究所<br>103<br>In recent years, a series of food safety issues has happened in Taiwan. In particular, the incidents of adulterated oil breaks out between 2013-2014. Consumer suspicion to corporate becoming aggravated and collapse of trust from corporate gradually. Through literature review, negative emotions is an independent variable and through customer complaining behavior, dissatisfaction and distrust, it will impact switching intention. In this study, we try to figure out the critical factors which caused consumer switching.
In this study, we use convenient sampling method to collect the data. We totally collect 376 valid questionnaires and separate the sample into two group. One is called“ experience ”, the other is called “ Situational ”.Structural Equation Modeling (SEM) was apply to test the research hypotheses.
In this incidents, findings are summarized as follows：
1.When consumer dissatisfied to corporate, it will be uncertain to generate consumer’s switching intention.
2.Distrust is the most important driving factor to switching intention. Once consumer’s dissatisfaction change into distrust, it will cause them switching.
3.Between two groups, we find that customer complaining behavior presents different effect on switching intention.