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Using online attitudinal and completion test to understand the consumerś perception of probiotic dry-fermented sausage.
Heliyon
December 2024
Laboratory of Agri-food Research and Innovation, Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Rua Imaculada Conceição 1155, Curitiba, Paraná, 80215-901, Brazil.
This study aimed to assess consumer perceptions and the connections between consumers' health-related concerns and their perceptions of probiotic fermented sausage. The study was carried out using a 4-step online questionnaire composed of: (1) identification and recruitment; (2) application of the completion test; (3) attitudinal exploration; (4) socioeconomic inquiry. The online test was applied using images simulating the shopping experience of a couple in a supermarket.
View Article and Find Full Text PDFUnderstanding and Exploring the Food Preferences of Filipino School-Aged Children Through Free Drawing as a Projective Technique.
Nutrients
November 2024
MASLD UNIT, Fondazione Italiana Fegato, 34149 Trieste, Italy.
Background And Objectives: Numerous traditional and innovative approaches have been employed to understand and evaluate children's food preferences and food and nutrition knowledge, recognizing their essential role in shaping good nutrition. Drawing as a projective technique allows children to express their unconscious thoughts and preferences through visual representation, distinguishing it from other methods by providing an insight into their inner feelings and perceptions that may not be easily articulated through verbal techniques. The main goals of the study are to use drawing as a projective technique to gain insights into children's food preferences, and to examine the children's current nutrition knowledge and dietary perceptions.
View Article and Find Full Text PDFCorrelators of N=4 Supersymmetric Yang-Mills Theory on Real Projective Space at Strong Coupling.
Phys Rev Lett
November 2024
Kavli Institute for Theoretical Sciences, University of Chinese Academy of Sciences, Beijing 100190, China and Peng Huanwu Center for Fundamental Theory, Hefei, Anhui 230026, China.
We consider type IIB supergravity on a Z_{2} quotient of AdS_{5}×S^{5} as the holographic dual of strongly coupled 4D N=4 SYM on RP^{4} space with the gauging of charge conjugation. Using bootstrap techniques, we determine all two-point functions of 1/2-BPS operators of arbitrary weights at the leading order in the large central charge expansion.
View Article and Find Full Text PDFUsing online projective techniques to understand the consumers' perception of dry-aged beef.
Food Res Int
December 2024
Laboratory of Agri-food Research and Innovation, Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Imaculada Conceição 1155, 80215-901 Curitiba, Brazil. Electronic address:
Consumer food preferences are constantly evolving, necessitating research to understand consumer intentions, habits, and attitudes. Dry aging was traditionally used for meat preservation and flavor enhancement. To assess current perceptions, an online questionnaire distributed via social media (snowball sampling) gathered data from 126 consumers.
View Article and Find Full Text PDFA Rorschach Test.
Am J Med Genet C Semin Med Genet
November 2024
Department of Medical Genetics, Medical Genetics Clinic, The Stollery Hospital, University of Alberta, Edmonton, Alberta, Canada.
Article Synopsis
- The writer meets someone with a congenital anomaly, sparking a reflection on her perceptions of patients outside typical medical encounters.
- This encounter challenges her understanding and biases about what it means to be a patient.
- The experience ultimately influences her perspective during a subsequent hospital visit.
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