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In the popular literature, it is often assumed that a single conceptual framework can be applied to both dog–dog and dog–human interactions, including play. We have, through three studies, tested the hypothesis that dog–dog and dog–human play are motivationally distinct. In an observational study of dogs being walked by their owners (N=402), dogs which were walked together, and had opportunities to play with one another, played with their owners with the same frequency as dogs being walked alone. This finding was supported by a questionnaire survey of 2585 dog owners in which dogs in multi-dog households played slightly more often with their owners than dogs in single-dog households. The performance of dog–dog play does not, therefore, seem to suppress the dogs' motivation to play with their owners as would be predicted if they were motivationally interchangeable. In an experimental comparison of dog–dog and dog–human toy-centred play, the dogs were more likely to give up on a competition, to show and present the toy to their play partner, if that partner was human. When two toys were available, dogs playing with other dogs spent less time showing interest in both toys and possessed one of the toys for longer, than dogs playing with people. Overall, the dogs were more interactive and less likely to possess the object when playing with a person. We conclude that dog–dog and dog–human play are structurally different, supporting the idea that they are motivationally distinct. We therefore suggest there is no reason to assume that the consequences of dog–dog play can be extrapolated to play with humans.

Behaviour. --- Competition. --- Consequences. --- Dog. --- Dogs. --- Frequency. --- Human-animal relationship. --- Human. --- Humans. --- Interaction. --- Interactions. --- Motivation. --- Object. --- People. --- Performance. --- Play behaviour. --- Play. --- Questionnaire survey. --- Questionnaire. --- Survey. --- Time. --- Toy.

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The ideal and actual characteristics of specialist search dogs have been examined in questionnaire surveys of 244 dog handlers and trainers from the six main UK dog-using Government agencies. The ten most important characteristics were (ideal level in brackets): acuity of sense of smell (very high), incentive to find an object which is out of sight (very high), health (very high), tendency to hunt by smell alone (very high), stamina (very high), ability to learn from being rewarded (very high), tendency to be distracted when searching (very low); agility (high), consistency of behaviour from day to day (high), motivation to chase an object (high). Significant differences between actual and ideal levels were found for 22 of the 30 characteristics, predominantly in undesirable attributes, suggesting that there is scope for significant improvement in operational effectiveness

Ability. --- Behavior. --- Behavioral attributes. --- Behaviour. --- Dog. --- Dogs. --- Forensic science. --- Health. --- Level. --- Motivation. --- Object. --- Potential guide dogs. --- Questionnaire survey. --- Questionnaire. --- Search. --- Selection. --- Smell. --- Specialist search dog. --- Specialist search dogs. --- Survey. --- Temperament. --- Time.

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Die vorliegende Studie "Warum Lehrerin, warum Lehrer werden?" untersucht, welche Motive bei der Studien- und Berufswahl von Lehramtsstudierenden relevant sind, inwiefern sie mit Aspekten ihres Selbstkonzeptes zusammenhängen und inwiefern sich die Motive von Lehramtsstudierenden verschiedener Länder unterscheiden. Ausgehend von den theoretischen Annahmen sog. Person-Environment-Fit-Modelle beleuchtet sie Unterschiede in den Motivausprägungen deutscher, schwedischer, rumänischer und amerikanischer Lehramtsstudierender und analysiert, inwiefern diese Motive mit wahrgenommenen Aspekten der beruflichen Umgebung in Beziehung gesetzt werden können. Neben spezifischen Unterschieden in den Motivausprägungen der Studierenden aus den einzelnen Untersuchungsländern zeigt sich dabei, dass nicht nur sozioökonomische Faktoren, sondern bspw. auch die Arbeits- und Ausbildungsbedingungen, das wahrgenommene Aufgabenspektrum von Lehrpersonen oder das Ansehen des Berufs mit den Studien- und Berufswahlmotiven von Lehrkräften in Verbindung gesetzt werden können.

Professionsforschung --- Lehrerbildung --- Lehramtsstudierende --- "Studien- und Berufswahlmotive" --- Berufsbildung --- "Studien zur Professionsforschung und Lehrerbildung" --- Lehramtsstudium --- Hochschule --- Lehrer*innenbildung --- "Person-Environment-Fit-Modell" --- Lehrer --- Lehrberuf --- Berufswahl --- Motivation --- Studienwahl --- Lehramtsstudent --- Selbstkonzept --- Internationaler Vergleich --- Einflussfaktor --- Berufsbelastung --- Arbeitsumgebung --- Innere Motivation --- Äußere Motivation --- Pragmatismus --- Berufsbild --- Lehrerausbildung --- Wahrnehmung --- Quantitative Forschung --- Qualitative Forschung --- Interview --- Fragebogenerhebung --- Studie --- Deutschland --- Schweden --- Rumänien --- USA --- Teacher --- Apprenticeship trade --- Teaching profession --- Career Choice --- Occupational choice --- Choice of studies --- Student teachers --- Self concept --- Cross-national comparison --- International comparison --- Pragmatism --- Career profile --- Occupational image --- Occupational profile --- Teacher education --- Teacher training --- Perception --- Quantitative research --- Qualitative research --- Questionnaire survey --- Germany --- Sweden --- Romania

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This book is generally focused on food choice and which factors are associated with the decisions that define people’s eating behaviour. These factor are highly variable and include influences from the surrounding environment as well as the individual characteristics of each person. The book includes a number of chapters that address these issues from different points of view. Some explore the psychology of food choices or the cultural aspects and tradition, as well as the influence of surrounding contexts. Others focus on the role of lifestyle on eating practices and health motivations, but also the food marketing and the sensory aspects of food, as a way to incentive consumption. Finally, sustainability concerns and environmental impacts can also shape and help change people’s food choices.Within the chapters gathered on this book you will find key topics that apply to everyday food choices or that can help target food consumption goals towards better health, more sustainable food chains and happier life styles.

Research. --- Biology. --- Food --- eating determinants --- healthy diet --- emotions --- feeding behavior --- socio-cultural environment --- instrument validation --- edible flowers --- food security --- gourmet kitchen --- knowledge --- questionnaire survey --- supercritical CO2-drying --- beetroot snacks --- preference mapping --- mean drop analysis --- perceptions --- healthy eating --- emotional motivations --- individual differences --- perceived risk --- functional risk --- psychological risk --- social risk --- physical risk --- negative past experiences --- structural equation modeling --- consumer behavior --- buying intention --- consumer acceptance --- marketing innovation --- price --- beverages --- milk permeate --- wheat bran --- fruit/berry by-products --- antimicrobial properties --- antioxidant properties --- overall acceptability --- emotions induced for consumers --- literature survey --- Scopus --- brands --- consumer preferences --- milk --- cheese --- butter --- yogurt --- authenticity scale --- genuine --- cheese specialty --- country-of-origin labels --- product identification --- stated willingness to consume --- food choices --- health --- motivation --- BMI --- food behavior --- education --- food choice --- food consumption --- university --- workplace --- determinants --- barriers --- Social aspects. --- eating determinants --- healthy diet --- emotions --- feeding behavior --- socio-cultural environment --- instrument validation --- edible flowers --- food security --- gourmet kitchen --- knowledge --- questionnaire survey --- supercritical CO2-drying --- beetroot snacks --- preference mapping --- mean drop analysis --- perceptions --- healthy eating --- emotional motivations --- individual differences --- perceived risk --- functional risk --- psychological risk --- social risk --- physical risk --- negative past experiences --- structural equation modeling --- consumer behavior --- buying intention --- consumer acceptance --- marketing innovation --- price --- beverages --- milk permeate --- wheat bran --- fruit/berry by-products --- antimicrobial properties --- antioxidant properties --- overall acceptability --- emotions induced for consumers --- literature survey --- Scopus --- brands --- consumer preferences --- milk --- cheese --- butter --- yogurt --- authenticity scale --- genuine --- cheese specialty --- country-of-origin labels --- product identification --- stated willingness to consume --- food choices --- health --- motivation --- BMI --- food behavior --- education --- food choice --- food consumption --- university --- workplace --- determinants --- barriers

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The world is changing rapidly in the age beyond Coronavirus. The current period of deprivation and anxiety, together with the coming global economic crisis, will usher in new consumer attitudes and behaviors that will change the nature of today’s capitalism. There are signs today of a growing anti-consuming movement with five types of anti-consumerists: life simplifiers, degrowth activists, climate activists, food choosers, and conservation activists. Citizens will reexamine what they eat, how much they eat, and how all this is influenced by class issues and inequality. Consequently, the food supply chain network will have to change dramatically, adjusting to the new attitudes, perceptions and preferences of the consumers of a post-COVID-19 era. Innovation will play a vital role in modernizing the food supply chain to meet the new challenges of the upcoming global economy. The process “from farm to fork” as the holistic approach to the production and consumption of food will become a key factor for the sustainability and the progress of the food industry. This Special Issue is focused on 11 selected topics from different parts of the agrifood supply chain in view of the post-COVID-19 era expanding from innovative scientific insights and technological advances of natural resources, organic pollutants identification, new food product development, traceability, and packaging, chain management, to consumer’s attitudes, and eating motivations, aiming to tackle the foreseen changes of global economy.

Research & information: general --- Biology, life sciences --- Food & society --- food packaging --- plastic --- recycling --- knowledge --- impact --- questionnaire survey --- traditional foods --- consumer trust --- confidence and satisfaction --- post COVID-19 period --- postprandial bioactivity --- bioactive compounds --- metabolic biomarkers --- functional cookies --- olive paste --- edible insects --- sustainability --- information --- traceability --- package information --- product information --- quality information --- process information --- personal information --- post-COVID-19 era --- agri-food supply chain --- environment --- NbSs --- eco-innovation --- constructed wetlands --- post-COVID-19 --- edible films --- whey protein isolate --- essential oils --- rosemary --- ginger --- lamb minced meat --- mechanical properties --- microbiology --- passive sampling --- marine aquaculture --- organic pollutants --- solid-phase extraction --- omega-3 fatty acids --- bakery snacks --- sensory evaluation --- in vitro nutritional functionality --- antithrombotic --- anti-inflammatory --- pork meat --- market research --- open innovation --- sustainable supply chain management --- measurement instrument --- critical factors --- practices --- performance --- Greece --- food packaging --- plastic --- recycling --- knowledge --- impact --- questionnaire survey --- traditional foods --- consumer trust --- confidence and satisfaction --- post COVID-19 period --- postprandial bioactivity --- bioactive compounds --- metabolic biomarkers --- functional cookies --- olive paste --- edible insects --- sustainability --- information --- traceability --- package information --- product information --- quality information --- process information --- personal information --- post-COVID-19 era --- agri-food supply chain --- environment --- NbSs --- eco-innovation --- constructed wetlands --- post-COVID-19 --- edible films --- whey protein isolate --- essential oils --- rosemary --- ginger --- lamb minced meat --- mechanical properties --- microbiology --- passive sampling --- marine aquaculture --- organic pollutants --- solid-phase extraction --- omega-3 fatty acids --- bakery snacks --- sensory evaluation --- in vitro nutritional functionality --- antithrombotic --- anti-inflammatory --- pork meat --- market research --- open innovation --- sustainable supply chain management --- measurement instrument --- critical factors --- practices --- performance --- Greece