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Perceptions
Kinds of Perceptions Terms modified by Perceptions Selected AbstractsPathways to help-seeking in bulimia nervosa and binge eating problems: A concept mapping approachINTERNATIONAL JOURNAL OF EATING DISORDERS, Issue 6 2007Natasha Hepworth PhD Abstract Objective: To conduct an in-depth study, using concept mapping, of three factors related to help-seeking for bulimia nervosa and binge eating: problem recognition, barriers to help-seeking, and prompts to help-seeking. Method: Semistructured interviews were conducted to elicit information about help-seeking with 63 women (18,62 years) with past or present bulimic behaviors. Results: Using Leximancer software, factors identified as associated with problem recognition were Changes in Behavior, Interference with Life Roles, Comments about Changes and Psychological Problems. Salient barriers to help-seeking were Fear of Stigma, Low Mental Health Literacy/Perception of Need, Shame, Fear of Change and Cost. Prompts to help-seeking were increased Symptom Severity, Psychological Distress, Interference with Life Roles, Health Problems, and Desire to Get Better. Conclusion: Results highlighted the need for awareness campaigns to reduce both self and perceived stigma by others towards bulimic behaviors, and the need to enhance awareness of available interventions for people ready to engage in treatment, to increase help-seeking. © 2007 by Wiley Periodicals, Inc. [source] PERCEPTION OF IRRADIATED FOODS AMONG STUDENTS (SECONDARY, UNIVERSITY [FOOD SCIENCE AND NONFOOD SCIENCE]) AND ADULTS IN ARGENTINAJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2008ALEJANDRA FLORES ABSTRACT A survey on beliefs and purchase intent of irradiated foods was conducted among 300 Argentine students, covering secondary/high school, food science and nonfood science university, and 100 nonstudent adults. Other factors considered were the type of information provided (introductory, process description and benefits) and the city of residence (small agricultural city and big city). The most important benefits were considered to be microorganism reduction and improved sanitation. On the other hand, insecurity and doubts were the main reasons why respondents would not buy these foods. Only 14% said they would definitely buy irradiated foods. Considering their doubts and insecurities, it is probable that if these respondents see a food labeled as "irradiated," they would not choose to buy it. Within developing countries such as Argentina, the promotion of this technology by government agencies would be very costly, and at present, these costs would not seem to be justified. PRACTICAL APPLICATIONS The negative perceptions of consumers would hinder the successful implementation of food irradiation. The doubts or insecurities that consumers of developing countries have are similar to those that consumers of developed countries have. Most respondents answered that irradiated foods should be labeled as such. If food irradiation was to be pursued further, the place to start would be in food science curricula as this is the basis of future professionals in charge of researching its use and/or implementing the process. [source] PERCEPTION OF CHEESE: A COMPARISON OF QUALITY SCORING, DESCRIPTIVE ANALYSIS AND CONSUMER RESPONSESJOURNAL OF FOOD QUALITY, Issue 4 2005MARGRETHE HERSLETH ABSTRACT The main objective of this study was to study perception of cheeses by comparing quality scores from expert assessors, descriptive profiling data from selected assessors and consumer responses. Twelve cheeses were evaluated by expert assessors and profiled by selected assessors. Five cheeses were selected for consumer testing and rated for hedonic liking, plus flavor intensity and degree of soft/firm texture. Analysis of variance and multivariate analyses of the data showed that the expert assessors scores for consistency, flavor and overall quality correlated positively with descriptive profiling attributes as mature flavor/odor, firmness, graininess and dryness of the cheeses. Preference mapping showed an even distribution of the consumers in the sensory map, which indicated different sensory segments. Some consumers preferred a firm cheese with a mild, mature flavor and others preferred a doughy cheese with more acid, fermented flavor. The expert assessors represented the preferences of the first group in their scoring procedure. [source] HYGIENE PERCEPTION: CONDITION OF HOTEL KITCHEN STAFFS IN ANKARA, TURKEYJOURNAL OF FOOD SAFETY, Issue 2 2010NEVIN SANLIER ABSTRACT The study, which analyzed knowledge levels of the staff who work in food and beverage departments of hotels in Turkey about food safety, was carried out in December 2007,March 2008. Researchers applied face to face survey to 522 employees of seven hotels. The difference has been found meaningful statistically between kitchen and kitchenware hygiene, employee hygiene, food hygiene and general hygiene knowledge points and their education status and occupations in the result of the study (P < 0.05). On the other hand, a meaningful relationship has not been found statistically between food safety knowledge levels of the staff and their age ranges (P > 0.05). First, it is required to pay attention to the determining of the training needs of employees working for the enterprise, and to make a point of applying necessary training and seminars concerning the staff in each degree by making a training program. It has been determined that training, occupation and experience of the staff are so important in order to provide food safety in enterprises. PRACTICAL APPLICATIONS Each year, millions of people worldwide suffer from foodborne diseases and illnesses. Therefore, food-related infection is an important health problem in many countries. This study analyzed the knowledge levels of employees who work in the food and beverage departments. It has been found that there is a need to develop a state policy regarding education to be given to consumers and employees about food safety knowledge and practices. Education should be repeated with specific intervals to ensure that learnt information is turned into attitudes and behaviors; and procedures and processes should be controlled regularly. [source] RESEARCH INTO PAIN PERCEPTION WITH ARTERIOVENOUS FISTULA (AVF) CANNULATIONJOURNAL OF RENAL CARE, Issue 4 2008Ana E. Figueiredo RN SUMMARY Patients with end-stage renal failure (ESRF) undergoing haemodialysis (HD) are repeatedly exposed to stress and pain from approximately 300 punctures per year to their arteriovenous fistula (AVF). Repeated AVF punctures lead to a considerable degree of pain, due to the calibre and length of the bevel of fistula needles. Pain is a sensitive, emotional and subjective experience. The objective of this study was to measure pain associated with AVF needling. The analogue visual scale (AVS) divided into 10 equal parts (0 indicating lack of pain, and 10 unbearable pain) was used. Patients7 perceptions were measured in three different HD sessions. Pain was considered mild during AVF needling. The buttonhole technique caused a mean degree of pain of 2.4 (±1.7), compared to 3.1 (±2.3) using the conventional ropeladder technique. Although without reaching a statistically significant difference, diminished pain was associated with the buttonhole technique. [source] CONSUMER EXPECTATIONS AND PERCEPTION OF CHOCOLATE MILK DESSERTS ENRICHED WITH ANTIOXIDANTSJOURNAL OF SENSORY STUDIES, Issue 2010GASTÓN ARES ABSTRACT A study was carried out to identify consumers' previous expectations of chocolate milk desserts enriched with antioxidants and to determine if these expectations affected product perception. Seventy-five consumers participated in the study and were asked to complete a word association task before the evaluation. Then, consumers tried six milk desserts with different polyphenolic concentration, scored their overall liking and willingness to purchase and provided up to four words to describe each of the samples. Cluster analysis performed on consumer-elicited terms in the word association task allowed the identification of three consumer segments with different expectations and motivations toward chocolate milk desserts enriched with antioxidants. These groups also differed in their evaluation of the desserts when tasting them, showing different overall liking, willingness to purchase and sensory description of the samples. This suggests that consumers' prior expectations and motivations significantly affected their response when tasting the desserts. PRACTICAL APPLICATIONS Word association was used to get an insight on consumer expectations of chocolate milk desserts enriched with antioxidants, proving to be a useful methodology. This approach could be a simple technique to understand consumer expectations before tasting a product, and to study how these expectations affect their response after tasting the product, particularly interesting when novel products are considered. Consumer segmentation based on their previous thoughts about a product could help to assure that a product meets consumer expectations appropriately, leading to a higher satisfaction. [source] CONSUMER PERCEPTION OF IRRADIATED FRUIT: A CASE STUDY USING CHOICE-BASED CONJOINT ANALYSISJOURNAL OF SENSORY STUDIES, Issue 2 2010ROSIRES DELIZA ABSTRACT Papaya is a popular fruit among Brazilian consumers, but one problem is that fruit ripens quickly due to the high temperatures of the country. Irradiation is an effective way of slowing down ripening, hereby increasing shelf-life, but consumer acceptance of this novel technology is paramount for its successful introduction by industry. Using conjoint analysis, this research measures consumer acceptance of irradiated papaya fruit in a sample of urban Brazilian consumers. The study assesses the joint influence of product appearance, price and information about the use of irradiation for consumer choice. Real fruit was used and consumer responses were collected through intercept interviews in supermarkets. These two empirical aspects add external validity to the research. The responses from a convenience sample of 168 consumers from Rio de Janeiro revealed that the product appearance, as a proxy for product quality, was the most important factor influencing decision to purchase papaya. Price was of lesser importance. The participants in this study did not reject papaya due to the labelled information about the use of irradiation. This suggests irradiation as a viable alternative for fruit producers. Consumers demonstrated no knowledge about food irradiation, and education initiatives may be useful as a strategy to aid commercial introduction of irradiated papaya in Brazil. PRACTICAL APPLICATIONS This study has important practical implications for Brazilian agribusinesses because it contributes to our understanding of the relationship between market changes, consumer behavior, food products and processing technologies. It has shown that sensory appearance was the key factor influencing Brazilian consumers' choice of papaya, however, more education and information regarding irradiation technology should be provided. The results suggest that irradiation could be used in Brazil and provide a viable alternative to fruit producers. As a consequence, these results are useful for strategic planning of consumer education regarding food irradiation (with emphasis on the benefits of processing and addressing the myths), something which could, eventually, contribute to a more favorable consumer response to the technology. [source] CONSUMER PERCEPTION OF WHEY AND SOY PROTEIN IN MEAL REPLACEMENT PRODUCTSJOURNAL OF SENSORY STUDIES, Issue 3 2008JESSICA L. CHILDS ABSTRACT Meal replacement products including protein bars, shakes and powdered drinks have increased in demand and sales. The objective of this study was to assess the consumer perception of protein content and type and product claims for meal replacement beverages and bars. The impact of exercise frequency on product perception was also investigated. Focus groups were conducted with exercisers and nonexercisers. An adaptive conjoint analysis survey was subsequently developed and conducted (n = 138 consumers, ages 18,35 years). Relative importance of product attributes was determined through a realistic trade-off scenario. Utility scores were extracted and rescaled by the zero-centered differences method, and two-way analysis of variance was conducted to identify the differences between exercise frequency and product attributes. Both groups preferred bars to beverages, and no clear preferences were observed for protein type, which was consistent with focus group results of low knowledge/understanding of specific proteins. All respondents valued the products with low-fat/fat-free, calcium, all-natural, protein, vitamin/mineral, heart health and muscle-building claims. Exercisers viewed muscle-building claims as more important than nonexercisers. Nonexercisers viewed heart health, calcium and vitamin/mineral claims as more important than exercisers. Three distinct consumer clusters were identified, and both exercise groups were found in all three clusters, although exercise frequency influenced membership in two of the three clusters (P < 0.05). These findings can be used to develop and market meal replacement products to specific consumer groups while leveraging their specific and unique needs. PRACTICAL APPLICATIONS Conjoint analysis provides a useful model of how consumers think during the purchase process and an understanding of the motivation for purchase through the testing of possible claims or product attributes. By applying this method to the purchase process of meal replacement bars and beverages, those in the field of development of these products can benefit from this information by being able to understand the motivation for purchase by the targeted consumer. [source] CONSUMER PERCEPTION OF SANDINESS IN DULCE DE LECHEJOURNAL OF SENSORY STUDIES, Issue 2 2008ANA GIMÉNEZ ABSTRACT Sandiness, one of the most common defects of dulce de leche, is caused by lactose crystallization. In order to study consumer reaction to the presence of different levels of this defect, survival analysis statistics was applied to the consumer acceptance/rejection data of the samples. Limits for this defect were estimated by working with 10% and 25% consumer rejection probabilities. The consumers were also asked to score the sample sandiness according to their perception, using a 9-point scale. Cluster analysis and correspondence analysis performed showed the heterogeneity of the consumer responses toward sandiness in dulce de leche. Significant correlations were established between consumer sandiness and the number of crystals and sandiness as measured by a panel of trained assessors, the latter being the best indicator of sandiness as perceived by the consumers. It could be established that the consumers' and assessors' sandiness perception is clearly influenced by the presence of agglomerates, their size distribution and number. PRACTICAL APPLICATIONS Sandiness is an important defect for a segment of consumers who rejected samples with high levels of sandiness, suggesting the importance of avoiding the occurrence of this defect. Survival analysis methodology was used to estimate the maximum level of sandiness in dulce de leche before consumers reject it. As sandiness is a sensory defect that often limits the shelf life of dulce de leche, the calculated sensory limits could be used in future studies to estimate the sensory shelf life of dulce de leche. [source] PERCEPTION OF MOUTHFEEL SENSATIONS ELICITED BY RED WINE ARE ASSOCIATED WITH SENSITIVITY TO 6-N-PROPYLTHIOURACILJOURNAL OF SENSORY STUDIES, Issue 3 2006GARY J. PICKERING ABSTRACT This study investigated the relationship between sensitivity to the bitterness of 6-n-propylthiouracil (PROP) , a genetically determined trait used as an index of general taste acuity , and a range of oral sensations elicited by 16 varietal red wines. Seventeen subjects were trained using descriptive analysis (DA) techniques and developed a lexicon consisting of three taste and 10 tactile attributes representing sensations experienced both in-mouth (IM) and after expectoration (AE). Analysis of variance showed that PROP super-tasters (ST) (n = 8) rated 11 of these 13 sensations differently compared to PROP nontasters (NT) (n = 8), specifically acidity, saltiness, heat/irritation, tingle/prickle, particulate IM, particulate AE, smoothness IM, smoothness AE, grippy/adhesive, mouthcoat and overall astringency. The greater sensitivity of ST to the textural components of red wine is discussed in the context of greater lingual acuity and implications for DA panels, psychophysics and wine consumer behavior. [source] EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTSJOURNAL OF SENSORY STUDIES, Issue 2 2006J.L. GREENE ABSTRACT Fruity fermented (FF) flavor is a common off-flavor in peanuts resulting from high-temperature curing. The 9-point hedonic scale is the most widely used scale to determine consumer acceptance; however, research has indicated that line scales may provide equal reliability and greater sensitivity. The objectives of this study were to characterize consumer perception of FF flavor in peanuts and to compare the effectiveness of the two scale types. Consumers (n = 208) evaluated control (no FF), low-intensity (1.0) FF and high-intensity (3.0) FF peanut pastes for the strength/intensity of roasted peanut flavor (RPF), sweet taste (ST), fresh peanut flavor (FPF) and overall liking (OV) using randomly assigned ballots. Sensitivity in defining consumer perception of off-flavor in peanuts was greater with use of line scales than with the hedonic scale. The line scale indicated that FF flavor in peanuts, even at low intensity, negatively impacted OV and further identified significantly lower RPF and FPF perception by consumers. The hedonic scale identified only a difference in FPF and was not sensitive enough to show a difference in OV. [source] THE CONSUMER SENSORY PERCEPTION OF PASSION-FRUIT JUICE USING FREE-CHOICE PROFILINGJOURNAL OF SENSORY STUDIES, Issue 1 2005ROSIRES DELIZA ABSTRACT Free-choice profiling (FCP) was carried out in order to investigate how naive consumers (who had never tried the product before) described and perceived passion-fruit juice. This method allows participants to use their own attributes to describe and quantify food products and beverages. The study used four different samples of passion-fruit juice, analyzed by 10 consumers in three replicates. The data were analyzed by using generalized Procrustes analysis. The first and second dimension accounted for 78.7% of the variance. The product consensus configuration revealed that assessors were able to reproduce samples' description, and also to differentiate samples. Free-choice profiling is a useful method for describing consumer perception of passion-fruit juice. [source] EFFECTS OF DELIVERY METHOD ON THE SENSORY PERCEPTION OF SEMISOLID DAIRY DESSERTSJOURNAL OF SENSORY STUDIES, Issue 5 2004L. ENGELEN ABSTRACT This study tests the possibility that sensory attributes are affected by the method by which a food is transferred to the mouth. For example, hot liquids appear to be considerably hotter when taken through a straw than when taken using a cup. Pre-weighed samples of two vanilla flavoured dairy custards were presented, in random order, to 16 trained panellists using a spoon, an 11-mm diameter straw or a modified straw that had a 4-mm diameter constriction within it. Panellists rated products using a subset of attributes generated by a quantitative descriptive analysis panel. The amount ingested was measured by re-weighing each sample after assessment. Each experiment was repeated three times. There were significant differences in the amount ingested for the two products. The delivery method had no effect on the sensory attributes of the products other than for thickness and melting, where products taken with the spoon were rated as less viscous than when taken through a straw. The constriction in the straw had no effect on either the amount ingested or on any of the sensory attributes. This study demonstrates that resistance to sucking does not affect perception of thickness. [source] EFFECTS OF SAMPLING CONDITIONS ON TEMPORAL PERCEPTION OF BITTERNESS IN YERBA MATE (ILEX PARAGUARIENSIS) INFUSIONSJOURNAL OF SENSORY STUDIES, Issue 3 2004AMALIA CALVIÑO ABSTRACT Time-intensity (TI) methodology and a trained panel were used to characterize the perceived bitterness of Yerba mate (YM) Ilex paraguariensis infusions. Two sampling procedures (sip and spit; sip and swallow) and two conditions for residence time in mouth (free or fixed duration of 5 s until spit or swallow) were evaluated. At a fixed duration the maximum bitterness as well as the time to reach it showed a significant YM concentration dependence. No change on bitterness was observed by swallowing or spitting YM infusions except a larger rate of decay of the response (vr) at spit condition. Dynamic bitterness at free sampling time showed that the decision period to spit or swallow the YM infusion approximately duplicated the fixed one of 5 s. [source] ODOR PERCEPTION OVER LIQUID EMULSIONS CONTAINING SINGLE AROMA COMPOUNDS: EFFECTS OF AROMA CONCENTRATION AND OIL VOLUME FRACTIONJOURNAL OF SENSORY STUDIES, Issue 6 2002CHANTAL BROSSARD ABSTRACT This study aimed to check the hypothesis that aroma concentration in the aqueous phase of an oil-in-water emulsion controlled the odor intensity of single aroma compounds. A set of flavored oil-in-water emulsions, prepared according to a 22 experimental design (aroma concentration, oil volume fraction) with two central points, was assessed for odor intensity by a 24-member panel during four sessions. In each session, three of the four-studied aroma molecules (benzaldehyde, ethyl butyrate, linalool and acetophenone) were investigated. Whatever the aroma, the experimental data showed that the oil volume fraction of the emulsion (from 0.12 to 0.48) did not influence the odor intensity. For each emulsion composition, aroma concentrations at equilibrium in both phases were calculated using the oil-water partition coefficient of the compound. Odor intensities, estimated from aroma concentration in the aqueous phase using previously reported modeling of odor intensity above water solutions, were then compared to experimental data. It is confirmed that the perceived odor intensity is governed by the aroma concentration in the aqueous phase at the time of the trial and not by the averaged apparent concentration in the emulsion. [source] IMPACT OF TRAINING ON BEER FLAVOR PERCEPTION AND DESCRIPTION: ARE TRAINED AND UNTRAINED SUBJECTS REALLY DIFFERENT?JOURNAL OF SENSORY STUDIES, Issue 6 2001SYLVIE CHOLLET ABSTRACT This study examines the effect of beer assessment training on verbal and nonverbal performance. Two groups of subjects are asked to sort, match, and describe a set of 12 beers (6 supplemented and 6 commercial beers). Subjects from the first group are enrolled in a beer-training program. Subjects in the second group are untrained beer consumers. Results show that although both groups perform the matching task equally well, trained subjects performed better on supplemented beers and untrained subjects on commercial beers. Examination of the generated vocabulary shows that 44% of the terms are common to trained and untrained subjects. However, an analysis of the terms' efficiency shows that whereas for trained subjects, precise terms are more efficient than intensity or hedonic terms; the opposite is observed for untrained subjects. This suggests that it is not the term itself that is important but the common reference associated to it. [source] ORAL SIZE PERCEPTION OF PARTICLES: EFFECT OF SIZE, TYPE, VISCOSITY AND METHODJOURNAL OF TEXTURE STUDIES, Issue 4 2005LINA ENGELEN ABSTRACT We investigated how different parameters affect oral size perception of small particles of SiO2 and polystyrene particles of varying sizes (2,230 ,m). Eighteen healthy subjects assessed the size of the particles by rubbing the sample between the tongue and the palate. The importance of size and type were studied by direct scaling and forced choice ranking and the results of the two methods were compared. To assess the relative importance of the tongue and the palate in oral size perception topical anesthesia was applied. The size and characteristics of particles are of importance for perception of particle size, where hard and irregular particles are perceived as larger than soft and round particles of similar size. The two methods of size perception, direct scaling and forced ranking produce very similar results on oral size perception. Topical anesthesia of either the tongue or the palate had no significant effect. [source] PERCEPTION OF TEXTURE AND FLAVOR IN SOUPS BY ELDERLY AND YOUNG SUBJECTSJOURNAL OF TEXTURE STUDIES, Issue 3 2005STEFANIE KREMER ABSTRACT The perception of texture and flavor and their interaction effects in white cream soups were studied in 12 young subjects (18,29 years) and 15 elderly subjects (60,84 years). Eight soup samples (2 × 2 × 2 factorial design) were prepared with or without potato starch, with or without mushroom flavor and with water or with milk. The elderly were less sensitive to changes in the flavor profile of the soups than the young, and their perception of creaminess was reduced. Solvent by flavor interaction effects were independent of age, whereas texture by flavor interaction effects were age specific. Besides the intensities of flavor and texture attributes, pleasantness was also assessed. No indication was found that the contribution of texture and flavor to food appreciation was different for the young and for the elderly in the current study. This study supports the assumption that age-related differences in product perception exist. [source] GLOBAL CLIMATE CHANGE AND PUBLIC PERCEPTION: THE CHALLENGE OF TRANSLATION,JOURNAL OF THE AMERICAN WATER RESOURCES ASSOCIATION, Issue 2 2000Susan Seacrest ABSTRACT: Global climate change is examined from the perspective of its relevancy and urgency as a public policy issue. Interpreting from literature specific to investigations into public awareness and concern, climate change is seen as a legitimate though less than urgent issue. The literature reveals that the general public holds surprising misconceptions about the processes contributing to climate change, including failure to grasp the fundamental connection to CO2. General ambivalence is also suggested from the results of two surveys conducted by The Groundwater Foundation. They first asked participants in a recent Groundwater Guardian Conference to rate levels of discussion and concern for water resources implications in the participants' communities. A second survey polled national water resource organizations about the extent climate change has been a focus of their educational, investigative, or advocacy efforts. The paper concludes by describing basic barriers to stimulating public response to climate change, which education about the issue should address, and by offering a model to educate and involve citizens based on the Groundwater Guardian program developed by the The Groundwater Foundation. [source] MORAL PERCEPTION AND THE CAUSAL OBJECTIONRATIO, Issue 3 2010Justin P. McBrayer One of the primary motivations behind moral anti-realism is a deep-rooted scepticism about moral knowledge. Moral realists attempt counter this worry by sketching a plausible moral epistemology. One of the most radical proposals in the recent literature is that we know moral facts by perception , we can literally see that an action is wrong, etc. A serious objection to moral perception is the causal objection. It is widely conceded that perception requires a causal connection between the perceived and the perceiver. But, the objection continues, we are not in appropriate causal contact with moral properties. Therefore, we cannot perceive moral properties. This papers demonstrates that the causal objection is unsound whether moral properties turn out to be secondary, natural properties; non-secondary, natural properties; or non-natural properties.1 [source] PERCEPTION AND THE REACH OF PHENOMENAL CONTENTTHE PHILOSOPHICAL QUARTERLY, Issue 236 2009Tim Bayne The phenomenal character of perceptual experience involves the representation of colour, shape and motion. Does it also involve the representation of high-level categories? Is the recognition of a tomato as a tomato contained within perceptual phenomenality? Proponents of a conservative view of the reach of phenomenal content say ,No', whereas those who take a liberal view of perceptual phenomenality say ,Yes'. I clarify the debate between conservatives and liberals, and argue in favour of the liberal view that high-level content can directly inform the phenomenal character of perception. [source] STUDENTS, PERCEPTIONS OF WORKSHOP BASED INTRODUCTORY MACROECONOMICS TUTORIALS: A SURVEYECONOMIC PAPERS: A JOURNAL OF APPLIED ECONOMICS AND POLICY, Issue 3 2006AMEETA JAIN The declining popularity of Economics courses, evident in the last decade, has fuelled a debate on the nature of Economics units and the way in which they are taught in tertiary institutions. The effectiveness of traditional teaching methods has been questioned as ,lecturers search for alternative ways of presenting material and engaging students. In recent times, workshop-based/cooperative tutorials have become more popular in promoting deeper learning. This paper assesses the application of such an approach at a large tertiary institution. It evaluates student perceptions of this tutorial method in an Introductory Macroeconomics first-year unit. An anonymous questionnaire was used. Whilst the sample size is small (n = 56), the results are important in that this is the first such study in Macroeconomics. Students found workshop-based tutorials useful, preferred them over lecture style tutorials, and found that they fostered inclusivity. The importance of tutorials per se, is reiterated. Students state that tutorials are an important adjunct to lectures. This study also looks at students' study habits: finding that on average they spend less than one hour per week studying Economics and most prepare only occasionally for tutorials. The sample studied indicates that there are notable differences in the perceptions of tutorials and teaching methods between the genders and between local and international students. This may impact on the way in which tutorials are conducted effectively. [source] CHILDREN'S AND PARENTS' PERCEPTIONS ON CHILDREN'S PARTICIPATION IN DECISION MAKING AFTER PARENTAL SEPARATION AND DIVORCE*FAMILY COURT REVIEW, Issue 1 2008Judy Cashmore This article outlines the views of children and parents involved in family law disputes, about the need for and appropriateness of children's participation in decisions regarding residence and contact arrangements. Ninety parents and 47 children (ranging in age from 6 to 18 years) who had been through parental separation, were interviewed. Both parents and children had a range of views about the general appropriateness and fairness of children being involved, but the great majority, particularly of parents, thought that children should have a say in these matters. Core findings of the study include the considerable influence that older children had over the arrangements either in the aftermath of the separation or in making further changes over time, and the higher stated need of children who had experienced violence, abuse, or high levels of conflict to be heard than those in less problematic and noncontested matters. Parents involved in contested proceedings supported the participation of children at a younger age than those who were not. There was a reasonable degree of agreement between parents and children about the need for children to be acknowledged and the value of their views being heard in the decision-making process. Parents, however, expressed concern about the pressure and manipulation that children can face and exert in this process, whereas children were generally more concerned about the fairness of the outcomes, and maintaining their relationships with their parents and siblings. [source] TASTE PERCEPTIONS AND DIETARY INTAKES OF SMOKELESS TOBACCO USERS AND NONTOBACCO USERS,JOURNAL OF SENSORY STUDIES, Issue 3 2005RHONDA A. SCHUELLER ABSTRACT Smokeless tobacco and nontobacco users differed for certain concentrations of perceived intensities of the four solutions , significantly for sweet (P , 0.008) and salty (P = 0.001). Sensitivity to salty (P = 0.02) and bitter (P = 0.11) solutions decreased with increasing hours of exposure to smokeless tobacco. Smokeless tobacco and nontobacco users rated fruits and vegetables for preference and the four taste senses differently, with a decreasing trend for sweet tastes in smokeless tobacco users with increasing hours of exposure to smokeless tobacco. Smokeless tobacco users consumed more total fat (P = 0.06) and fat per 1000 kcal (P = 0.13) than nontobacco users. Higher intakes of total fat (P = 0.005), total fat per 1000 kcal (P = 0.18), total sodium (P = 0.03) and total Vitamin E (P = 0.06) were found with increasing hours of exposure to smokeless tobacco. Although fruit and vegetable intakes did not differ between smokeless tobacco and nontobacco users, both groups should increase their consumption of fruits and vegetables. [source] OVERCOMING THE NATION'S BEST LANDSCAPED SEWER: RECREATORS' PERCEPTIONS OF THE CONNECTICUT RIVER,JOURNAL OF THE AMERICAN WATER RESOURCES ASSOCIATION, Issue 1 2003Jo Beth Mullens ABSTRACT: Once referred to as America's "best landscaped sewer," the Connecticut has undergone a dramatic transformation in the last three decades. During this time, a number of public agencies and private organizations have worked diligently to implement policies and measures aimed at improving the river's quality. Ample data collected over the years indicate that the actual water quality conditions of the Connecticut River, as measured by empirical parameters, have improved. However, prior to this study, no data existed regarding the public's perceptions of these changes. This paper will address this issue by presenting the results of a multiyear survey designed to assess the public's perceptions regarding the Connecticut's current quality, and its suitability in supporting various recreational activities. The results suggest that the majority of individuals perceive the Connecticut's water quality to be high enough to support a wide range of recreational activities including those involving physical contact with the water. Additionally, this research concludes that the vast majority of individuals who have recreated on the river for 20 years or more do perceive a significant improvement in the river's overall quality. Thus, it appears that policies and actions taken to improve the Connecticut's quality have been successful in the public's eye. [source] RACIAL DIFFERENCES IN EMPLOYEE RETENTION: ARE DIVERSITY CLIMATE PERCEPTIONS THE KEY?PERSONNEL PSYCHOLOGY, Issue 1 2007PATRICK F. McKAY Given considerable racial differences in voluntary turnover (Bureau of Labor Statistics, 2006, Table 28), the present study examined the influence of diversity climate perceptions on turnover intentions among managerial employees in a national retail organization. The authors hypothesized that pro-diversity work climate perceptions would correlate most negatively with turnover intentions among Blacks, followed in order of strength by Hispanics and Whites (Hypothesis 1), and that organizational commitment would mediate these interactive effects of race and diversity climate perceptions on turnover intentions (Hypothesis 2). Results from a sample of 5,370 managers partially supported both hypotheses, as findings were strongest among Blacks. Contrary to the hypotheses, however, White men and women exhibited slightly stronger effects than Hispanic personnel. [source] UNDERSTANDING REACTIONS TO JOB REDESIGN: A QUASI-EXPERIMENTAL INVESTIGATION OF THE MODERATING EFFECTS OF ORGANIZATIONAL CONTEXT ON PERCEPTIONS OF PERFORMANCE BEHAVIORPERSONNEL PSYCHOLOGY, Issue 2 2006FREDERICK P. MORGESON Redesigning jobs from a traditional workgroup structure to a semi-autonomous team structure has become increasingly popular, but the impact of such redesigns on employee effectiveness criteria has been mixed. The present longitudinal quasi-experimental study showed that although such a redesign had positive effects on 3 performance behaviors (effort, skill usage, and problem solving), its effectiveness also depended on aspects of the organizational context. In conditions where the organizational reward and feedback and information systems were effective, redesigning work into a semi-autonomous team structure had no discernible effect on performance behaviors. In conditions where these systems were poor, however, such a redesign produced large positive benefits. This suggests that work redesigns that enhance worker autonomy are most effective in contexts where other supportive management systems are absent. [source] PERCEPTIONS OF BENEFIT FRAUD STAFF IN THE UK: GIVING P.E.A.C.E.PUBLIC ADMINISTRATION, Issue 2 2007A CHANCE? This article reports a study concerning perceptions of benefit fraud staff and of management concerning their own interviewing techniques and standards, and their views pertaining to a preferred model of interviewing. Interviewing fraud suspects forms an important task performed by Fraud Investigators (FIs) within the Department of Work and Pensions (DWP) in the UK. Given this significance, it is surprising that there has been little analysis of the skills used to do this task. Current training consists of a course centred on an interviewing framework called the PEACE model, which was originally developed for police use. The research outlined in this paper examined both FIs and their managers' perceptions and attitudes of the model and of their own practices. It was found that, while there was general support for the model, reservations were voiced over how effective PEACE may actually be in practice. These reservations centred on insufficient time to prepare for investigations along with a perceived inflexibility over the model's framework. In, addition, it was highlighted that the absence of any national supervisory framework for investigative interviews should give the organization cause for concern in ensuring standards. [source] STAFF PERCEPTIONS OF CARE FOR DELIBERATE SELF-HARM PATIENTS IN RURAL WESTERN AUSTRALIA: A QUALITATIVE STUDYAUSTRALIAN JOURNAL OF RURAL HEALTH, Issue 5 2002Janine Slaven ABSTRACT: Suicide has been a major community concern in Esperance, a geographically isolated port on the south coast of Western Australia. This study to explores the views of regional health staff on barriers to the effective management of deliberate self-harm (DSH) and ways in which those barriers could be addressed. Semi-structured interviews were tape-recorded, transcribed and subjected to qualitative content analysis. Interviewees included 77% of general practitioners (n = 7), 18% of nurses (n = 13) and 55% of mental health professionals (n = 5). The most important barrier was a lack of structure to treating DSH, resulting in deficiencies and inconsistencies in its management. Suggestions to improve the management of DSH included better communication between services, support for nurses in raising the issue of suicide, use of a simple risk assessment tool, the development of a nurse liaison position, and a multidisciplinary planning group. The higher rates of DSH and completed suicide in rural and remote regions compared with metropolitan areas make secondary prevention particularly important. [source] PARTNER OR CARER: ROLE PERCEPTIONS IN THE PRESENCE OF SPINAL CORD INJURYAUSTRALIAN OCCUPATIONAL THERAPY JOURNAL, Issue 4 2004Janet McPherson No abstract is available for this article. [source] | |||||||||||||||||||||||||||||||||||||||||||||||||