24 resultados para 28-273
Resumo:
This artwork is the result of the curators’ premise to invite an artist or artists to produce an initial image according to a brief. These initial images were then given to photographers to respond to and re-interpret the initial image. The curators produced a broadsheet publication and an online document cataloguing the works.
The research focuses on the act of collaboration and the way in which creative responses generate further meaning. The broadsheet outcome and the online presence suggest a commitment to dissemination of the process of creative research as cultural information and cultural exchange. Image on the left is in response to curators brief produced by Keane & Ednie-Brown. Image on the right is the response from photographers Jack Dunbar & Tosh van Veenendaal to the invited artist’ Keane & Ednie-Brown image.
Resumo:
The Australian Unity Wellbeing Index monitors the subjective wellbeing of the Australian population. Our first survey was conducted in April 2001 and this report concerns the 28 th survey, undertaken in September 2012. Our previous survey had been conducted six months earlier in April. This intervening period corresponded to the 5 th year of the Labor Government, elected in November 2007. It was also marked by continuing apprehension at the unstable international financial situation, with serious problems in Europe. The Australian economy, however, appeared stable.
Each survey involves a telephone interview with a new sample of 2,000 Australians, selected to represent the geographic distribution of the national population. These surveys comprise the Personal Wellbeing Index, which measures people’s satisfaction with their own lives, and the National Wellbeing Index, which measures how satisfied people are with life in Australia. Other items include a standard set of demographic questions and other survey-specific questions. The specific topic for Survey 28 is the consequence of m on wellbeing.
Resumo:
Excessive sugar-sweetened beverage (SSB) consumption has been associated with overweight and obesity. Caffeine is a common additive to SSB, and through dependence effects, it has the potential to promote the consumption of caffeine-containing foods. The objective of the present study was to assess the influence that caffeine has on the consumption of SSB. Participants (n 99) were blindly assigned to either a caffeinated SSB (C-SSB) or a non-caffeinated SSB (NC-SSB) group. Following randomisation, all participants completed a 9 d flavour-conditioning paradigm. They then completed a 28 d ad libitum intake intervention where they consumed as much or as little of C-SSB or NC-SSB as desired. The amount consumed (ml) was recorded daily, 4 d diet diaries were collected and liking of SSB was assessed at the start and end of the intervention. Participants (n 50) consuming the C-SSB had a daily SSB intake of 419 (sd 298) ml (785 (sd 559) kJ/d) over the 28 d intervention, significantly more than participants (n 49) consuming the NC-SSB (273 (sd 278) ml/d, 512 (sd 521) kJ/d) (P< 0·001). A trained flavour panel (n 30) found no difference in flavour between the C-SSB and NC-SSB (P>0·05). However, participants who consumed the C-SSB liked the SSB more than those who consumed the NC-SSB (6·3 v. 6·0 on a nine-point hedonic scale, P= 0·022). The addition of low concentrations of caffeine to the SSB significantly increases the consumption of the SSB. Regulating caffeine as a food additive may be an effective strategy to decrease the consumption of nutrient-poor high-energy foods and beverages.
