1,720,956 research outputs found
Fingerfoods : development of in-between meals recipes for home usage among older adults with eating disabilities
No full textThe study’s rationale: Physical difficulties as well as socio-psychological factors have an impact on the nutritional status and well-being of the elderly, leading to reduced capacity. In addition, feeding difficulties in the elderly after stroke or with illnesses – holding cutlery, bringing food to the mouth, chewing and swallowing –are a factor reducing independence and contributing to malnutrition. Aim: The aim of this study was to develop and evaluate the acceptability of proteinrich in-between recipes intended as fingerfoods for home usage among older adults with eating disabilities. Recipes intended for publication in a recipe book. Methods: Several prototypes per recipe were developed using the creative design method. Measurements on physical characteristics – firmness, stickiness, viscosity, colorimetry – as well as consumer tests at home – general appreciation, appearance, smell, taste, texture – were conducted. Results: The measurements of the physical characteristics helped to reduce the number of samples presented in the hedonic test. The laboratory measurements combined with the results of the hedonic tests (n= 57-77 participants) were used to determine the most suitable and appreciated recipe. The participants' comments enabled the improvement of the recipes. Conclusion. Four acceptable fingerfood recipes for in-between meal for older adults with eating disabilities were developed: blinis, pancakes, banana drinks, chocolate chip cakes. While the addition of spirulina is not appreciated, the addition of vanilla whey protein or sauce may be good both for acceptability and nutritional reasons.The higher the content of protein, the lower the firmness of the solid fingerfoods.Completing this study by ensuring acceptability and attractiveness among older adults with eating difficulties could confirm the recipes.ISBN: 978-91-87973-60-4Fingerfoods – en väg till ökad matglädje, ökad självständighet och ökat välmående bland äldr
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Fingerfoods, goda maträtter för att återfinna matglädjen : Enkla recept för större och mindre rätter
No full textÄr du redo att äta med händerna? Traditionellt kräver våra normer och bordsskick att vi använder bestick när vi äter. Och även om traditionen luckrats upp en del, så är det fortfarande inte helt vedertaget att äta med händerna. Att tvingas äta med bestick är inte helt enkelt för alla och kan man inte äta enligt gällande normer är det lätt att känna sig socialt utestängd. Med en ökande andel äldre tar de äldre generationerna en allt större plats, i Sverige och i resten av världen. Det är dags att se till att de som behöver äta på alternativa sätt också får göra det och få i sig den mat och näring som behövs, och att det är socialt accepterat. De allra flesta äldre kan använda bestick, men inte alla. Faktum är att vissa människor har fysiska svårigheter att hantera bestick, vilket oftast beror på motoriska problem och bristande muskelkontroll. Att inte kunna göra som andra kan kännas svårt för dem som inte kan äta med bestick, utan måste använda händerna. Det kan leda till att man drar sig undan och riskerar att hamna utanför sociala sammanhang som handlar om mat. För att ändra på detta vill vi dra ett strå till stacken genom att utveckla maträtter och mellanmål som är enkla att äta med händerna, och som inte är kladdiga eller smutsar ned. Därför pågår nu ett projekt som handlar om fingerfood och denna receptbroschyr är en del av det. Recepten är anpassade till att kunna ätas med händerna och har dessutom gjorts extra näringsrika. Framförallt är de proteinrika, vilket är viktigt för alla äldre personer.Publikationstyp: Receptbroschyr.Fingerfoodrecept för äldre med motoriska ätsvårigheter. På svenska, engelska och franska.Alternativa titlar: Fingerfoods, rediscover the pleasure of eating - Simple recipes for meals and snacks; Les fingerfoods, retrouver le plaisir de manger - Des recettes simples pour les repas et pour les encas.Fingerfoods – en väg till ökad matglädje, ökad självständighet och ökat välmående bland äldr
Les fingerfoods, retrouver le plaisir de manger : Des recettes simples pour les repas et pour les encas
No full textÊtes-vous prêts à manger avec les mains ? Alors que les normes et les manières à table imposent l’utilisation des couverts pour manger, une partie des consommateurs est exclue de ce système. Avec le vieillissement de la population, les personnes âgées occupent une part de plus en plus importante dans le monde. Il est temps de les nourrir de façon adaptée. Si la génération des plus de 65 ans arrive majoritairement à utiliser des couverts, ce n’est pas le cas de toutes les personnes appartenant à cette catégorie. En effet, certains font face à des difficultés physiques les empêchant de manipuler couteaux, fourchettes, cuillères, et verres. Ces problèmes sont principalement moteurs et correspondent à un manque de contrôle de ses muscles. Le regard des autres peut être lourd pour ceux qui ne suivent pas la norme et sont obligés de manger sans couverts. Cela entraîne un retrait social et un mal-être pour une grande partie des personnes concernées. Heureusement, les mentalités peuvent évoluer et il est du rôle des professionnels de l’alimentation de participer à ce changement. Manger avec les mains peut être accepté si la nourriture est facile à prendre en main et non salissante. C’est ici que reposent les enjeux et l’ambition de ce projet. Ce n’est pas aux personnes de s’adapter mais aux aliments, en étant adéquat au niveau de la prise en main mais aussi au niveau de l’apport nutritionnel qui doit être riche en protéines pour cette population.Type de publication: Brochure de recettes.Recettes de Fingerfoods destinée aux personnes âgées ayant des difficultés à se servir de couverts. En suédois, anglais et français.Titres alternatifs: Fingerfoods, goda maträtter för att återfinna matglädjen - Enkla recept för större och mindre rätter; Fingerfoods, rediscover the pleasure of eating - Simple recipes for meals and snacks.Fingerfoods – en väg till ökad matglädje, ökad självständighet och ökat välmående bland äldr
Fingerfoods, rediscover the pleasure of eating : Simple recipes for meals and snacks
No full textAre you ready to eat with your fingers? While norms and table manners require the use of cutlery for eating, a part of the consumer population is excluded from this system. With the ageing of the population, the older generation is becoming an increasingly important part of the world's population. It is time to feed them properly. While people over 65 years old are mostly able to use cutlery, not all of them are. Indeed, some people have physical difficulties in handling knives, forks, spoons, and glasses. These problems are mainly motor related and result from a lack of muscle control. The look of others can be difficult for those who do not follow the norm and are forced to eat without cutlery. This leads to social withdrawal and discomfort for many of the people concerned. Fortunately, mentalities can change and it is the role of food professionals to participate in this change. Eating with the fingers can be accepted if the food is easy to handle and not messy. These are the challenges and the ambition of this project. It is not up to the people to adapt but to the food, by being adequate in terms of handling but also in terms of nutritional intake, which must be rich in proteins for this population.Publication type: Recipe brochure.Fingerfoods-recipes for older persons experiencing difficulties in eating with cutlery. In swedish, english and french.Alternative titles: Fingerfoods, goda maträtter för att återfinna matglädjen - Enkla recept för större och mindre rätter; Les fingerfoods, retrouver le plaisir de manger - Des recettes simples pour les repas et pour les encas.Fingerfoods – en väg till ökad matglädje, ökad självständighet och ökat välmående bland äldr
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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