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"The purpose of this study was to examine the self-talk of elite triathletes during acompetition. Furthermore, we wanted to investigate possible differences in content and frequencyin self-talk during a triathlon competition among elite and club triathletes. Participantswere ten members of the Norwegian triathlon national team as well as ten triathletescompeting at Norwegian club level. The competition consisted of an indoor sprint-distance triathlon (a 750 m pool swim leg, a 20 km ergometer cycling leg, and a 5 km treadmill run leg).Self-talk content and frequency were measured using a Norwegian version of the AutomaticSelf-Talk Questionnaire for Sports (ASTQS). Overall, results showed that all athletes reportedmore positive than negative self-talk during competition. Moreover, elite athletes reportedmore confidence-inducing self-talk compared to the club level athletes during the swim. Thefindings also indicated that elite athletes were more able than club athletes to maintain higherlevels of positive self-talk during the latter stages of the competition (5 km run). This tendencywas reversed regarding negative self-talk. Elite athletes reported less negative self-talk comparedto club level athletes towards the end of the competition."

Psychology --- soccer referee --- penalty kick --- expert panel --- incorrect refereeing --- fotballdommer --- straffespark --- ekspertpanel --- feildømming

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Automobiles --- Fuel consumption --- Congresses --- Pollution control devices --- 629.113 --- -Automobiles --- -AA / International- internationaal --- 338.731 --- 338.752.12 --- 351.2 --- 355 --- Proceedings of an expert panel, Rome, 14th-15th February 1990. --- Autos (Automobiles) --- Cars (Automobiles) --- Gasoline automobiles --- Motorcars (Automobiles) --- Motor vehicles --- Transportation, Automotive --- Mechanically powered vehicles. Motor vehicles. Automobile engineering --- -Congresses --- Environmental aspects --- Aardolie. Aardolieschok. --- Auto's en fietsen. --- Openbare gezondheid. Milieubescherming. Milieuvervuiling. --- Milieu --- Congresses. --- 629.113 Mechanically powered vehicles. Motor vehicles. Automobile engineering --- AA / International- internationaal --- Proceedings of an expert panel, Rome, 14th-15th February 1990 --- Environmental aspects&delete& --- Fuel consumption&delete& --- Pollution control devices&delete& --- Aardolie. Aardolieschok --- Auto's en fietsen --- Openbare gezondheid. Milieubescherming. Milieuvervuiling

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When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important, as it is the first step in digestion. It is also very important that, while the food is in the mouth, it is perceived by the senses and then a decision is made on swallowing. Oral sensory perception is an integrative response, which is generated in very short time (normally a few seconds) from complex information gathered from multiple sources during mastication and swallowing. Consequently, food oral processing studies include many orientations. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complexity and multidisciplinarity of the subject.

Research & information: general --- Biology, life sciences --- Food & society --- lipoprotein matrix --- chewing simulator --- aroma compound --- in vitro --- oral parameters --- flavor release --- particle size --- in vitro oral fragmentation --- oral phase of starch hydrolysis --- texture --- compression test --- artificial tongue --- fracture --- soft machine --- gellan gum gels --- care food --- temporal dominance of sensations (TDS) --- temporal check-all-that-apply (TCATA) --- pureed foods --- carrots --- starch --- xanthan --- oral processing --- dynamic perception --- International Dysphagia Diet Standardization Initiative (IDDSI) --- wine texture --- body --- viscosity --- density --- trained and expert panel --- TCATA --- malnutrition --- sensorimotor readiness --- complementary porridge --- infant --- mastication --- swallowing --- temporal dynamic measurements --- in-mouth sensory perception --- lipoprotein matrix --- chewing simulator --- aroma compound --- in vitro --- oral parameters --- flavor release --- particle size --- in vitro oral fragmentation --- oral phase of starch hydrolysis --- texture --- compression test --- artificial tongue --- fracture --- soft machine --- gellan gum gels --- care food --- temporal dominance of sensations (TDS) --- temporal check-all-that-apply (TCATA) --- pureed foods --- carrots --- starch --- xanthan --- oral processing --- dynamic perception --- International Dysphagia Diet Standardization Initiative (IDDSI) --- wine texture --- body --- viscosity --- density --- trained and expert panel --- TCATA --- malnutrition --- sensorimotor readiness --- complementary porridge --- infant --- mastication --- swallowing --- temporal dynamic measurements --- in-mouth sensory perception