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Incorporating traditional Slovenian dishes into children's kindergarten meals
Get PDFIn today's world traditional Slovenian food is often forgotten. Because parents and educational institutions do not offer such food, children don't know it and don't enjoy eating it. In some kindergartens children get to experience dishes from different gastronomical regions of Slovenia. But their reactions are often negative, because it's their first time trying it, or because the food isn't introduced in a way that would encourage the children to try it.
Food neophobia shows that child doesn't want to taste new foods because of appearance and other sensory properties. After they try the food, the nutritional neophobia is defeated and alog comes pickiness, if the child still rejects the same food after giving it a try multiple times. Parents and kindergarten teachers have a crucial role in encouraging children, they have to be persistent, a good example, and have arguments as to why the child should eat their food. Important arguments are: food diversity, carrying traditional foods from generation to generation and recognising Slovenian culinary, because it is important to preserve protected dishes that are devided in three categories: protected geographical indication, designation of origin and guaranteed traditional speciality.
In this thesis we reasherched what factors contribute to the knowledge of traditional Slovenian dishes, which dishes are the most popular among children, and if pre-meal activities and evaluating food after a meal can motivate children to eat thode foods.
In research 80 kindergarden children age 4 to 6 and 4 teachers were included. We used descriptive method of qualitative and quantitative reasearch.The reasearch concluded that the activities before eating, evalvating food after eating, making food in the kindergarten group, all affects the better knowledge and consumption of traditional slovenian foods. Out of all slovenian traditional disches which were tasted by children during a period of 6 months, the dish with the lowest score was prepared in the group. It turned out that the score of dish is much higher when children are included in the making of the dish, because they are getting to know the ingredients, which has important role in motivating children to taste new and unknow dishes.
Based on the results, we advise that the children are introduced to differents foods(names the ingredients, tells the name of the dish, why the dish is different and where it comes from). That makes it easier for them to try it, because they know the ingredients and because they have already tried them. It is also important that the children get the chance to help with preparing the food. That way the child will see the ingredients, add them and prepare the dish
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
Incorporating traditional Slovenian dishes into children\u27s kindergarten meals
No full textTradicionalna slovenska hrana je v današnjem svetu pogosto pozabljena. Starši in tudi vzgojno izobraževalne ustanove je ne ponudijo, zato otroci tradicionalnih jedi ne poznajo in jih ne uživajo radi. V nekaterih vrtcih še spoznavajo hrano gastronomskih regij Slovenije, vendar so odzivi otrok pogosto negativni, ker se s takšno hrano srečajo prvič oziroma jim ni predstavljena na način, ki bi jih prepričal za njeno okušanje in uživanje.
Prehranska neofobija se kaže v tem, da otrok zaradi videza in drugih senzoričnih lastnosti ne želi poskusiti nove hrane. Po tem, ko hrano poskusi, je prehranska neofobija premagana in nastopi izbirčnost, če kljub večkratni ponovitvi otrok zavrača hrano. Pri tem so pomembni starši in strokovni delavci, da otroka spodbujajo, so vztrajni, so otroku zgled in imajo argumente, zakaj želijo, da hrano poje. Med argumenti so pestrost živil, prenašanje tradicionalnih jedi iz roda v rod in širjenje prepoznavnosti slovenske kulinarike, saj je zelo pomembno ohranjati zaščitene jedi, ki so deljene v tri kategorije: z zaščiteno geografsko označbo, z zaščiteno označbo poreklo in z zajamčeno tradicionalno posebnostjo.
V diplomskem delu smo raziskovali, kateri dejavniki vplivajo na poznavanje tradicionalnih slovenskih jedi, katere jedi so pri otrocih bolj priljubljene in ali dejavnosti pred uživanjem jedi ter ocenjevanje jedi po obroku motivirajo otroke za uživanje teh jedi.
V raziskavo smo vključili 80 vrtčevskih otrok, starih od štiri do šest let, in štiri vzgojitelje. Pri raziskovanju smo uporabili deskriptivno metodo kvalitativnega in kvantitativnega raziskovanja, vzorec je bil neslučajnostni – namenski. Rezultati raziskave so pokazali, da dejavnosti pred uživanjem jedi, ocenjevanje po uživanju jedi in samostojna priprava jedi v skupini vplivajo na boljše poznavanje in uživanje slovenskih tradicionalnih jedi pri otrocih. Izmed vseh slovenskih tradicionalnih jedi, ki so jih otroci okušali v obdobju šestih mesecev, so v skupini pripravili jed, ki je v tem času v skupini dosegla najnižjo oceno. Izkazalo se je, da je ocena iste jedi bistveno višja, ko otroci sodelujejo pri njeni pripravi, saj spoznajo sestavine, ki so v jedi, kar ima pomembno vlogo pri motiviranju otrok za okušanje novih in nepoznanih jedi.
Na osnovi rezultatov svetujemo, da se otrokom jed predstavi (poimenuje sestavine, pove ime jedi, zakaj je jed drugačna in od kod prihaja), saj jo tako otroci lažje poskusijo, ker so jim sestavine znane in ker so jih že poskusili. Prav tako je pomembno, da otrokom ponudimo možnost sodelovanja pri pripravi jedi. Tako bo otrok sam videl sestavine, jih dodal in pripravil jed.In today\u27s world traditional Slovenian food is often forgotten. Because parents and educational institutions do not offer such food, children don\u27t know it and don\u27t enjoy eating it. In some kindergartens children get to experience dishes from different gastronomical regions of Slovenia. But their reactions are often negative, because it\u27s their first time trying it, or because the food isn\u27t introduced in a way that would encourage the children to try it.
Food neophobia shows that child doesn\u27t want to taste new foods because of appearance and other sensory properties. After they try the food, the nutritional neophobia is defeated and alog comes pickiness, if the child still rejects the same food after giving it a try multiple times. Parents and kindergarten teachers have a crucial role in encouraging children, they have to be persistent, a good example, and have arguments as to why the child should eat their food. Important arguments are: food diversity, carrying traditional foods from generation to generation and recognising Slovenian culinary, because it is important to preserve protected dishes that are devided in three categories: protected geographical indication, designation of origin and guaranteed traditional speciality.
In this thesis we reasherched what factors contribute to the knowledge of traditional Slovenian dishes, which dishes are the most popular among children, and if pre-meal activities and evaluating food after a meal can motivate children to eat thode foods.
In research 80 kindergarden children age 4 to 6 and 4 teachers were included. We used descriptive method of qualitative and quantitative reasearch.The reasearch concluded that the activities before eating, evalvating food after eating, making food in the kindergarten group, all affects the better knowledge and consumption of traditional slovenian foods. Out of all slovenian traditional disches which were tasted by children during a period of 6 months, the dish with the lowest score was prepared in the group. It turned out that the score of dish is much higher when children are included in the making of the dish, because they are getting to know the ingredients, which has important role in motivating children to taste new and unknow dishes.
Based on the results, we advise that the children are introduced to differents foods(names the ingredients, tells the name of the dish, why the dish is different and where it comes from). That makes it easier for them to try it, because they know the ingredients and because they have already tried them. It is also important that the children get the chance to help with preparing the food. That way the child will see the ingredients, add them and prepare the dish
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
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
koamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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