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171	Attitudes et habitudes de Canadiens relativement à la préparation des aliments à la maison et au repas en famille Aubé, Julie 04 1900 (has links) Objectif. Décrire les attitudes et habitudes de Canadiens relativement à la préparation des aliments à la maison et au repas familial, afin de saisir les motivations à exploiter lors de la promotion de ces habitudes. Méthodes. Un sondage électronique de 39 questions à choix multiples a été placé sur le site des Diététistes du Canada du 16 novembre au 22 décembre 2006. Les énoncés analysés abordent la perception des bénéfices associés à la cuisine maison, à la planification des soupers et au repas familial, les obstacles à cuisiner, le temps de préparation et la planification des soupers, l’apprentissage de la cuisine, les sources d’idées recettes et la consommation des repas familiaux. Résultats. Au total, 4080 individus ont complété le questionnaire. Bien qu’ils croient que la cuisine maison puisse améliorer la qualité de l’alimentation et les comportements alimentaires, les répondants rencontrent plusieurs obstacles à la préparation des aliments au quotidien, parmi lesquels le manque de temps, d’énergie, d’idées et de planification. Bien qu’une majorité de Canadiens soupent en famille, il existe des écarts selon les groupes d’âge et les régions canadiennes. Conclusion. Cette étude souligne la pertinence d’élaborer des stratégies de communication pour informer les consommateurs sur les bénéfices de la cuisine maison et du repas en famille, afin de les aider à surmonter les défis associés à ces habitudes. Si les nutritionnistes sont des intervenants de choix, des collaborations interdisciplinaires sont proposées pour promouvoir une cuisine maison saine, bien planifiée, simplifiée et savourée en famille. / Objective. To describe Canadians' attitudes and habits with regard to home food preparation for family meals in order to seize the motivations to be exploited during the promotion of these habits. Methods. An electronic poll of 39 multiple-choice questions was posted on the Dieticians of Canada's website from November 16th till December 22nd, 2006. The analyzed statements cover the perception of the benefits associated with home cooking, supper planning and family meals, the barriers to cooking, the preparation time and supper planning, the development of cooking skills, sources of recipes ideas and consumption of family meals. Results. A total of 4080 individuals completed the questionnaire. Although they believe that home cooking can improve the food quality and eating habits, the participants meet several barriers to food preparation in everyday life, among which the lack of time, energy, ideas and planning. Although a majority of Canadians have family suppers, there are gaps according to age groups and Canadian regions. Conclusion. This study highlights the relevance of elaborating communications strategies to inform consumers of the benefits of home cooking and family meals in order to help them to deal with the challenges associated with these habits. If nutritionists are the best interveners, interdisciplinary collaborations are proposed to promote a healthy, well planned home cooking enjoyed with the family. Cuisine maison Repas familial Préparation des repas Planification des repas Habiletés culinaires Praticité Consommation hors domicile Restauration rapide Industrie alimentaire Home cooking Family meal Meal preparation Meal planning Cooking skills Consumer convenience Out-of Home food consumption Fast food Food industry
172	Attitudes et habitudes de Canadiens relativement à la préparation des aliments à la maison et au repas en famille Aubé, Julie 04 1900 (has links) Objectif. Décrire les attitudes et habitudes de Canadiens relativement à la préparation des aliments à la maison et au repas familial, afin de saisir les motivations à exploiter lors de la promotion de ces habitudes. Méthodes. Un sondage électronique de 39 questions à choix multiples a été placé sur le site des Diététistes du Canada du 16 novembre au 22 décembre 2006. Les énoncés analysés abordent la perception des bénéfices associés à la cuisine maison, à la planification des soupers et au repas familial, les obstacles à cuisiner, le temps de préparation et la planification des soupers, l’apprentissage de la cuisine, les sources d’idées recettes et la consommation des repas familiaux. Résultats. Au total, 4080 individus ont complété le questionnaire. Bien qu’ils croient que la cuisine maison puisse améliorer la qualité de l’alimentation et les comportements alimentaires, les répondants rencontrent plusieurs obstacles à la préparation des aliments au quotidien, parmi lesquels le manque de temps, d’énergie, d’idées et de planification. Bien qu’une majorité de Canadiens soupent en famille, il existe des écarts selon les groupes d’âge et les régions canadiennes. Conclusion. Cette étude souligne la pertinence d’élaborer des stratégies de communication pour informer les consommateurs sur les bénéfices de la cuisine maison et du repas en famille, afin de les aider à surmonter les défis associés à ces habitudes. Si les nutritionnistes sont des intervenants de choix, des collaborations interdisciplinaires sont proposées pour promouvoir une cuisine maison saine, bien planifiée, simplifiée et savourée en famille. / Objective. To describe Canadians' attitudes and habits with regard to home food preparation for family meals in order to seize the motivations to be exploited during the promotion of these habits. Methods. An electronic poll of 39 multiple-choice questions was posted on the Dieticians of Canada's website from November 16th till December 22nd, 2006. The analyzed statements cover the perception of the benefits associated with home cooking, supper planning and family meals, the barriers to cooking, the preparation time and supper planning, the development of cooking skills, sources of recipes ideas and consumption of family meals. Results. A total of 4080 individuals completed the questionnaire. Although they believe that home cooking can improve the food quality and eating habits, the participants meet several barriers to food preparation in everyday life, among which the lack of time, energy, ideas and planning. Although a majority of Canadians have family suppers, there are gaps according to age groups and Canadian regions. Conclusion. This study highlights the relevance of elaborating communications strategies to inform consumers of the benefits of home cooking and family meals in order to help them to deal with the challenges associated with these habits. If nutritionists are the best interveners, interdisciplinary collaborations are proposed to promote a healthy, well planned home cooking enjoyed with the family. Cuisine maison Repas familial Préparation des repas Planification des repas Habiletés culinaires Praticité Consommation hors domicile Restauration rapide Industrie alimentaire Home cooking Family meal Meal preparation Meal planning Cooking skills Consumer convenience Out-of Home food consumption Fast food Food industry
173	The relationship between personality types and psychological career resources of managers in the fast-food industry in the Western Cape Kotze, Christiaan 03 July 2014 (has links) The objective of the study was to determine the relationship between personality preference types (as measured by the Myers-Briggs Type Indicator [MBTI]) Form M and psychological career resources (as measured by the Psychological Career Resource Inventory [PCRI]) of managers in the fast-food industry and whether groups from different races, ages and gender differ significantly regarding personality types and psychological career resources. A quantity survey was conducted on a sample (N = 81) of managers in the fast food industry in the Western Cape. The extraversion, sensing, feeling, judging (ESFJ) and the introversion, sensing, feeling, judging (ISFJ) personality types were the dominant ones in the study. Personality type preferences were significantly related to psychological career resources. The personality types differed significantly regarding the following PCRI variables: variety/creativity (career preference), growth/development (career value), self/other skills (career enabler) and social connectivity (career harmoniser). Significant differences between personality types, psychological career resources and age, gender and race were also established. / Industrial & Organisational Psychology / M.A. (Industrial and Organisational Psychology) MBTI PCRI Introvert (I) Extrovert (E) Sensing (S) Intuition (N) Thinking (T) Feeling (F) Judging (J) Perceiving (P) Career preferences Career values Career enablers Career drivers Career harmonisers 158.7096873 Typology (Psychology) Myers-Briggs Type Indicator
174	The relationship between personality types and psychological career resources of managers in the fast-food industry in the Western Cape Kotze, Christiaan 03 July 2014 (has links) The objective of the study was to determine the relationship between personality preference types (as measured by the Myers-Briggs Type Indicator [MBTI]) Form M and psychological career resources (as measured by the Psychological Career Resource Inventory [PCRI]) of managers in the fast-food industry and whether groups from different races, ages and gender differ significantly regarding personality types and psychological career resources. A quantity survey was conducted on a sample (N = 81) of managers in the fast food industry in the Western Cape. The extraversion, sensing, feeling, judging (ESFJ) and the introversion, sensing, feeling, judging (ISFJ) personality types were the dominant ones in the study. Personality type preferences were significantly related to psychological career resources. The personality types differed significantly regarding the following PCRI variables: variety/creativity (career preference), growth/development (career value), self/other skills (career enabler) and social connectivity (career harmoniser). Significant differences between personality types, psychological career resources and age, gender and race were also established. / Industrial and Organisational Psychology / M. A. (Industrial and Organisational Psychology) MBTI PCRI Introvert (I) Extrovert (E) Sensing (S) Intuition (N) Thinking (T) Feeling (F) Judging (J) Perceiving (P) Career preferences Career values Career enablers Career drivers Career harmonisers 158.7096873 Typology (Psychology) Myers-Briggs Type Indicator
175	Servants to the Lender: The History of Faith-Based Business in Four Case Studies Burton, Zachary T. 02 August 2017 (has links) No description available. Agriculture American History American Studies Animals Audiology Bible Biblical Studies Business Community Business Costs Business Administration Divinity Economic History Economic Theory Economics Entrepreneurship Finance Food Science History Labor Economics Labor Relations Marketing Management Modern History Religion Religious History faith-based business christianity consumer capitalism consumer culture capitalism history religious history workplace spirituality Tyson Foods Hobby Lobby Wal-Mart Chick-fil-A meat industry retail fast food crafts evangelicalism

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