65 research outputs found
Una casa que se repite: la adaptación cinematográfica como traducción literaria en "Oriane, tía Oriane" (1975) de Marvel Moreno y Oriana (1985) de Fina Torres
No full textEl proyecto de investigación se enfoca en las peguntas por posibles relaciones entre textos literarios y sus adaptaciones literarias a través del análisis de "Oriana", relato de la autora barranquillera Marvel Moreno, y la película Oriane de la directora caraqueña Fina Torres. El análisis se concentra en cómo se muestra la casa como objeto de y para la memoria, así como sus implicaciones en el imaginario del Caribe colombiano y venezolano.The following dissertation focuses on the questions of possible relations between literary texts and their movie adaptations through the analysis of "Oriana", a short story by Colombian author Marvel Moreno and Oriane, a film by Venezuelan director Fina Torres. This analysis deals with how these two texts portray the house as a place of memories and for the memory, as well as its implications in the construction of a Colombian and Venezuelan Caribbean.Magíster en LiteraturaMaestrí
Quelles sont les représentations sociales de l'alimentation durable chez les consommateur·rices et comment cela se traduit dans leurs intentions de choix alimentaires ?
No full textNational audienceOriane Chene est doctorante en sciences du comportement alimentaire au Centre des Sciences du Goût et de l'Alimentation (CSGA) à l'INRAE de Dijon, sous la direction de Stéphanie Chambaron (Directrice de recherche, INRAE) et Gaëlle Arvisenet (Professeure à l'Institut Agro Dijon). Ses travaux de thèse portent sur l'alimentation durable et plus spécifiquement sur la compréhension qu'ont les consommateur·rices en France de l'alimentation durable. Deux questions principales sont abordées dans ses travaux : quelles sont les représentations sociales de l'alimentation durable chez les consommateur·rices et comment cela se traduit dans leurs intentions de choix alimentaires
Una casa que se repite: la adaptación cinematográfica como traducción literaria en "Oriane, tía Oriane" (1975) de Marvel Moreno y Oriana (1985) de Fina Torres
No full textEl proyecto de investigación se enfoca en las peguntas por posibles relaciones entre textos literarios y sus adaptaciones literarias a través del análisis de "Oriana", relato de la autora barranquillera Marvel Moreno, y la película Oriane de la directora caraqueña Fina Torres. El análisis se concentra en cómo se muestra la casa como objeto de y para la memoria, así como sus implicaciones en el imaginario del Caribe colombiano y venezolano.The following dissertation focuses on the questions of possible relations between literary texts and their movie adaptations through the analysis of "Oriana", a short story by Colombian author Marvel Moreno and Oriane, a film by Venezuelan director Fina Torres. This analysis deals with how these two texts portray the house as a place of memories and for the memory, as well as its implications in the construction of a Colombian and Venezuelan Caribbean.Magíster en LiteraturaMaestrí
« Vers des choix alimentaires plus durables » : Que comprennent les consommateurs ? Etude des représentations sociales, des connaissances et des intentions de choix.
No full textThe transition towards sustainable diets is essential for both planetary health and human well-being. Scientists characterize sustainable diets through four key dimensions: they must be environmentally respectful, nutritionally adequate, economically fair, and culturally acceptable. Consumers, however, do not necessarily have this definition in mind and instead hold their own representations of what “sustainable diets” mean. The primary objective of this thesis was to examine what French consumers understand by the concept of sustainable diets and how this understanding does, or does not, translate into their food choices. In the first part, we explored participants’ social representations using a free word association task. Results showed that participants mainly associated sustainable diets with ecology, health, and locality, with a predominance of the environmental dimension. In the second part, we investigated knowledge related to the definition of sustainable diets. Through questionnaires, we assessed both objective and subjective knowledge and compared these levels with the scientific definition. We also analyzed how these types of knowledge influenced motivations and self-reported sustainable eating practices, in order to better understand their role in shaping sustainable food behaviors. Using a PLS-SEM model, we found a positive link between objective and subjective knowledge about sustainable diets and sustainable eating practices, with sustainable dietary motivations playing a crucial mediating role in this relationship.In the third part, we examined how consumers’ understanding of sustainable diets translated into their food choices. To do so, we combined scenarios related to sustainability and its dimensions (health, environment, ethics) with a food choice intention task and measures of acceptability. Compared to an everyday life scenario, participants associated sustainable food choices with local production, fair trade, high nutritional quality, low processing, and absence of plastic packaging. Sustainability was primarily associated with environmental and ethical dimensions, and to a lesser extent with the health dimension. Task acceptability varied across scenarios: in the ethics, sustainability, and environment scenarios, the task was judged more difficult and the products chosen were rated as less liked and less familiar than in the health and control scenarios. Only the health and environment scenarios led to an increase in the selection of plant-based products and a decrease in animal-based ones. Overall, this thesis highlights the partial understanding of the sustainable diet concept among consumers, which diverges from the scientific definition. We also show that health represents a more acceptable motivation for consumers compared to other sustainability dimensions. Together, these results shed light on the gap between scientific definitions and consumer understanding and suggest pathways to promote the transition towards sustainable diets by emphasizing the critical role of knowledge and motivations.La transition vers une alimentation durable est essentielle pour le bien-être de la planète et de ses habitants. Selon les scientifiques, l’alimentation durable se caractérise par quatre dimensions essentielles : elle doit respecter l'environnement, être de bonne qualité nutritionnelle, être économiquement équitable et culturellement acceptable. Cependant, les consommateurs n'ont pas nécessairement cette définition à l’esprit et ont leurs propres représentations du concept d'« alimentation durable ». L’objectif principal de cette thèse est d’étudier ce que les consommateurs français comprennent par « alimentation durable » et comment cette compréhension se traduit, ou non, dans leurs choix alimentaires. Dans une première partie, nous avons exploré les représentations sociales des participants à l’aide d’une tâche d’association libre de mots. Les résultats ont montré que les participants associent principalement l’alimentation durable à l’écologie, à la santé et au local, avec une prédominance de la dimension environnementale. Dans une deuxième partie, nous avons exploré les connaissances de la définition de l’alimentation durable. À travers des questionnaires, nous avons évalué à la fois les connaissances objectives et les connaissances subjectives et comparé ces niveaux de connaissance à la définition scientifique. Nous avons également analysé l’influence de ces connaissances sur les motivations et les pratiques alimentaires durables déclarées, afin de mieux comprendre leur rôle dans les pratiques alimentaires durables. A l’aide d’un modèle PLS-SEM, nous avons mis en évidence un lien positif entre les connaissances objectives et subjectives sur l’alimentation durable et les pratiques alimentaires durables, les motivations alimentaires durables jouant un rôle médiateur crucial dans cette relation. Dans une troisième partie, nous avons étudié comment la compréhension du concept d’alimentation durable se traduit dans les choix alimentaires des consommateurs. Pour cela, des scénarios relatifs à la durabilité et à ses dimensions (santé, environnement, éthique) ont été combinés à une tâche d’intention de choix et à des mesures d’acceptabilité. En comparaison à un scénario de la vie quotidienne, les critères que les participants associent aux choix alimentaires durables sont une production locale, le commerce équitable, une haute qualité nutritionnelle, un faible degré de transformation et l’absence d’emballage plastique. Les participants associent la durabilité principalement aux dimensions environnementale et éthique, et dans une moindre mesure à la dimension santé. La tâche n’a pas été acceptée de la même manière par les participants selon les scénarios. Dans les scénarios éthique, durable, environnemental, la tâche était jugée plus difficile et les produits choisis moins appréciés et moins familiers que dans les scénarios santé et contrôle. Seuls les scénarios santé et environnement ont conduit à une augmentation du choix de produits d’origine végétale et à une diminution de ceux d’origine animale. Les travaux réalisés dans cette thèse ont mis en évidence une compréhension partielle du concept d’alimentation durable par les consommateurs, qui s’éloigne de la définition scientifique. Nous avons également montré que la santé constitue une motivation plus acceptable pour les consommateurs que d’autres dimensions de la durabilité. L’ensemble de ces travaux met en lumière les écarts entre la définition scientifique et la compréhension des consommateurs, et suggère des pistes pour favoriser la transition vers une alimentation durable en soulignant le rôle déterminant des connaissances et des motivations
Sustainable diets: Links between knowledge, motivations and eating practices
No full textTo preserve the planet's ecosystems and ensure the well-being of its inhabitants, the adoption of more sustainable diets is necessary. At present, however, consumer dietary practices often remain unsustainable. One main barrier to adopting sustainable diets is the lack of both knowledge and motivation. The primary objective of this study was to examine whether a link exists between knowledge about sustainable diets and sustainable eating practices, and whether this link is mediated by motivations. Additionally, we compared the respective roles of objective and subjective knowledge about sustainable diets. To this end, 273 participants aged 20 to 60 years responded to questionnaires about their motivations concerning sustainable food choices, as well as their objective and subjective knowledge about sustainable diets, and their self-reported sustainable eating practices. A PLS-SEM model was used to analyze the relationships among these variables, demonstrating good reliability of the indicators, internal consistency, convergent and discriminant validity, and no multicollinearity. The predictive power of this model was found to be satisfactory, with 18% of the variance explained for motivations and 34% for practices. Our results indicate a significant link between knowledge about sustainable diets and sustainable eating practices, with motivations acting as a crucial mediator in this relationship. This finding was confirmed for both objective and subjective knowledge. Subjective knowledge was thus also revealed to have a direct effect on sustainable eating practices. These findings suggest that the manner in which individuals perceive their own knowledge about sustainable diets may have a greater impact on their practices than their actual knowledge, and that motivations play a central role in shaping sustainable behaviors
Social influence effects on food valuation generalize based on conceptual similarity
No full textOpinions of others influence behavior and decision-making, with important consequences for health. An unaddressed question is whether and how social influence can generalize across different situations or decisions. From a learning perspective, generalization is the transfer of previously acquired information to new stimuli and can be based on both perceptual and conceptual similarity. Here, we test whether social influence generalizes to new choices based on shared conceptual features, such as the healthiness and tastiness of different food items. We conducted three studies (total N = 468), in which healthy participants rated how much they would like to eat different food items and were subsequently presented with the ratings of several other people (‘social ratings’). Unbeknownst to our participants, they were randomly assigned to social ratings that either reflected a mainly health-driven valuation of food items (‘health group’) or to social ratings that reflected a taste-driven valuation of food items (‘taste group’). The results in all three studies showed that participants’ food ratings became more influenced by healthiness in the ‘health group’ than in the ‘taste group’. In one study, these effects further transferred to food choices in a naturalistic supermarket task. Our findings provide first evidence of generalization of social influence effects based on inferred social health norms. Futures studies could test conceptual generalization of other types of social and non-social learning and characterize the brain mechanism underlying these effects
Social influence effects on food valuation generalize based on conceptual similarity
No full textInternational audienceOpinions of others influence behavior and decision-making, with important consequences for health. An unaddressed question is whether and how social influence can generalize across different situations or decisions. From a learning perspective, generalization is the transfer of previously acquired information to new stimuli and can be based on both perceptual and conceptual similarity. Here, we test whether social influence generalizes to new choices based on shared conceptual features, such as the healthiness and tastiness of different food items. We conducted three studies (total N = 468), in which healthy participants rated how much they would like to eat different food items and were subsequently presented with the ratings of several other people ('social ratings'). Unbeknownst to our participants, they were randomly assigned to social ratings that either reflected a mainly health-driven valuation of food items ('health group') or to social ratings that reflected a taste-driven valuation of food items ('taste group'). The results in all three studies showed that participants' food ratings became more influenced by healthiness in the 'health group' than in the 'taste group'. In one study, these effects further transferred to food choices in a naturalistic supermarket task. Our findings provide first evidence of generalization of social influence effects based on inferred social health norms. Futures studies could test conceptual generalization of other types of social and non-social learning and characterize the brain mechanism underlying these effects
- …
