The word association technique was used to study the perception of Uruguayan consumers with regards to goat cheese and compare it with the perception of other cheeses sold in this market. For this, 149 subjects were p...The word association technique was used to study the perception of Uruguayan consumers with regards to goat cheese and compare it with the perception of other cheeses sold in this market. For this, 149 subjects were presented with five different questionnaires to complete with their perceptions of the following cheeses Colonia, Parmesan, Camembert, goat and sheep cheese. The instructions were as follows： ＂Please, write down all the words, descriptions, associations, thoughts or feelings that come to your mind in connection with these products＂. Afterwards, these words were grouped into 16 categories： animal, color, like, dislike, eyes （of the cheese）, feelings, flavor, knowledge/consumption, meals and food, occasions, origin, price, quality, rind, smell and texture. Goat cheese was highly associated with factors related to flavor （51.7%） and texture （34.2%）. Participants used a wide range of terms, many contradictory （sour, bitter, strong, tasty, mild, bland, creamy, pasty, soft and hard） to describe this cheese. Such diversity in responses may reflect the difference among brands in Uruguay or lack of knowledge on goat cheese. There was also variation in perception in color categories （27.5%）, dislike （17.4%） and smell （21.5%）. The dislike for this cheese reflected in the choice of words such as ＂stinky＂ and ＂smelly＂ is mainly associated with negative connotations for smell （fetid and malodorous）. Three groups of consumers were identified based on the frequency of consumption of goat cheese. When frequency of consumption decreased, the percentage of mention of the categories like, meals and food and flavor also decreased, whereas the frequency of mention of the categories animal, knowledge/consumption and dislike increased. These results suggest that word association might be an interesting, easy and quick qualitative technique to gather useful information about consumer perceptions of cheese products.展开更多
OBJECTIVE:To examine the clinical effects of a mixture of Chinese Yam and Epimedium in patients with stable moderate or severe chronic obstructive pulmonary disease(COPD).METHODS:Forty-nine patients with COPD were ran...OBJECTIVE:To examine the clinical effects of a mixture of Chinese Yam and Epimedium in patients with stable moderate or severe chronic obstructive pulmonary disease(COPD).METHODS:Forty-nine patients with COPD were randomly allocated to a group whose usual treatment was supplemented with oral Chinese Yam-Epimedium mixture,or a control group given placebo.For each patient,body mass index,airflow obstruction,dyspnea,and exercise capacity were measured and converted into the BODE index before treatment and at one and three months after initiation of treatment.Participants also completed the St George's Respiratory Questionnaire(SGRQ) at the same intervals.RESULTS:After one month,improvements were seen in the BODE index and SGRQ of participants taking Chinese Yam-Epimedium mixture compared to controls.There were statistically significant differences in the SGRQ:three of its components and the total SGRQ scores were significantly decreased(P<0.05),respiratory symptom scores had improved(P<0.01),and the dyspnea component of the BODE index had significantly decreased(P<0.05).Similar improvements were observed after three months of treatment,but exercise tolerance had also improved:the six-minute walking distance had significantly increased(P<0.05) in the treatment group when compared with controls.CONCLUSION:Chinese Yam-Epimedium mixture can significantly improve dyspnea,exercise capacity,and the quality of life of patients with stable moderate or severe COPD.展开更多
文摘The word association technique was used to study the perception of Uruguayan consumers with regards to goat cheese and compare it with the perception of other cheeses sold in this market. For this, 149 subjects were presented with five different questionnaires to complete with their perceptions of the following cheeses Colonia, Parmesan, Camembert, goat and sheep cheese. The instructions were as follows： ＂Please, write down all the words, descriptions, associations, thoughts or feelings that come to your mind in connection with these products＂. Afterwards, these words were grouped into 16 categories： animal, color, like, dislike, eyes （of the cheese）, feelings, flavor, knowledge/consumption, meals and food, occasions, origin, price, quality, rind, smell and texture. Goat cheese was highly associated with factors related to flavor （51.7%） and texture （34.2%）. Participants used a wide range of terms, many contradictory （sour, bitter, strong, tasty, mild, bland, creamy, pasty, soft and hard） to describe this cheese. Such diversity in responses may reflect the difference among brands in Uruguay or lack of knowledge on goat cheese. There was also variation in perception in color categories （27.5%）, dislike （17.4%） and smell （21.5%）. The dislike for this cheese reflected in the choice of words such as ＂stinky＂ and ＂smelly＂ is mainly associated with negative connotations for smell （fetid and malodorous）. Three groups of consumers were identified based on the frequency of consumption of goat cheese. When frequency of consumption decreased, the percentage of mention of the categories like, meals and food and flavor also decreased, whereas the frequency of mention of the categories animal, knowledge/consumption and dislike increased. These results suggest that word association might be an interesting, easy and quick qualitative technique to gather useful information about consumer perceptions of cheese products.
文摘OBJECTIVE:To examine the clinical effects of a mixture of Chinese Yam and Epimedium in patients with stable moderate or severe chronic obstructive pulmonary disease(COPD).METHODS:Forty-nine patients with COPD were randomly allocated to a group whose usual treatment was supplemented with oral Chinese Yam-Epimedium mixture,or a control group given placebo.For each patient,body mass index,airflow obstruction,dyspnea,and exercise capacity were measured and converted into the BODE index before treatment and at one and three months after initiation of treatment.Participants also completed the St George's Respiratory Questionnaire(SGRQ) at the same intervals.RESULTS:After one month,improvements were seen in the BODE index and SGRQ of participants taking Chinese Yam-Epimedium mixture compared to controls.There were statistically significant differences in the SGRQ:three of its components and the total SGRQ scores were significantly decreased(P<0.05),respiratory symptom scores had improved(P<0.01),and the dyspnea component of the BODE index had significantly decreased(P<0.05).Similar improvements were observed after three months of treatment,but exercise tolerance had also improved:the six-minute walking distance had significantly increased(P<0.05) in the treatment group when compared with controls.CONCLUSION:Chinese Yam-Epimedium mixture can significantly improve dyspnea,exercise capacity,and the quality of life of patients with stable moderate or severe COPD.
