Experimental studies of mathematical concept formation in young children

1962 ◽  
Vol 46 (3) ◽  
pp. 230-240 ◽  
Author(s):  
Patrick Suppes ◽  
Rose Ginsberg
Keyword(s):  
Young Children ◽  
Concept Formation ◽  
Experimental Studies ◽  
Mathematical Concept

Note on Suppes' "Mathematical concept formation."

1967 ◽  
Vol 22 (5) ◽  
pp. 400-401 ◽  
Author(s):  
Lawrence T. Frase
Keyword(s):  
Concept Formation ◽  
Mathematical Concept

Slowest heating zone migration for heterophase baby food system

2021 ◽  
pp. 49-53
Author(s):  
Владимир Владимирович Кондратенко ◽  
Борис Львович Каневский ◽  
Галина Петровна Покудина ◽  
Вячеслав Иванович Сенкевич ◽  
Лидия Алексеевна Борченкова
Keyword(s):  
Young Children ◽  
Food Systems ◽  
Food System ◽  
Experimental Studies ◽  
Baby Food ◽  
Dispersed Phase ◽  
Heating Zone ◽  
Heterophase System ◽  
Thermal Sterilization ◽  
Slowest Heating Zone

В работе приведены результаты исследования миграции зоны наименьшего прогревания (Slowest Heating Zone, далее SHZ) в упаковке при термической стерилизации мелкодисперсной гетерофазной пищевой системы для питания детей раннего возраста. Локализация SHZ является основным параметром, на основе которого производится разработка режимов термической стерилизации для пищевых систем с конвективным теплообменом. В качестве объекта исследования использовали сок яблочный с мякотью для детского питания отечественного производства, который представляет собой гетерофазную систему с жидкой дисперсионной средой и равномерно распределенной в ней высокодисперсной фазой в виде частиц мякоти с плотностью, близкой к плотности жидкой среды. Продукт был расфасован в стеклянные банки III-52-190. Прогрев проводили в термостате при температурах греющей среды 75, 80, 85, 90 и 95 °C, которые поддерживали и регистрировали автоматически, что обеспечивало равномерность температурного поля воды в термостате. Кривые прогрева снимали с помощью термопары, рабочий спай которой размещался по оси банки на высоте 6, 12, 18, 24, 30, 36, 40, 42 и 48 мм от дна. В результате экспериментальных исследований процесса стерилизации установлено, что в подобной пищевой системе локализация SHZ и кинетика ее миграции аналогичны этим параметрам в гомофазных пищевых системах, но различаются важными особенностями, вызванными как наличием дисперсной фазы, так и различиями в теплофизических параметрах продуктов. Отмечено влияние обязательной для питания детей раннего возраста гомогенизации сока с мякотью на вязкость продукта из-за упорядоченности ориентации частиц мякоти, вызывающей миграцию SHZ при изменении температуры сока при нагреве и охлаждении. The paper presents the results of researches of Slowest Heating Zone (SHZ) migration in packaging during thermal sterilization of fine heterophasic food system for feeding young children. Localization of SHZ is the main parameter on the basis of which the development of thermal sterilization modes for food systems with convective heat exchange is made. As the object of the study, we used apple juice with pulp for baby food of domestic production, which is a heterophase system with a liquid dispersion medium and a highly dispersed phase uniformly distributed in it in the form of pulp particles with a density close to the density of the liquid medium. The product was packaged in glass jars III-52-190. Warming up was carried out in a thermostat at temperatures of the heating medium of 75, 80, 85, 90, and 95 °C, which were maintained and recorded automatically, which ensured the uniformity of the temperature field of water in the thermostat. The heating curves were recorded using a thermocouple, the working junction of which was located along the can axis at heights of 6, 12, 18, 24, 30, 36, 40, 42, and 48 mm from the bottom. As a result of experimental studies of the sterilization process, it was found that in such a food system, the localization of SHZ and the kinetics of its migration are similar to these parameters in homophase food systems, but differ in important features caused by both the presence of a dispersed phase and differences in the thermophysical parameters of products. The effect of homogenization of juice with pulp, obligatory for feeding young children, on the viscosity of the product due to the regularity of the orientation of pulp particles, which causes migration of SHZ when the temperature of the juice changes during heating and cooling, has been noted.

Formation of internal structure in a lexical category

1983 ◽  
Vol 10 (2) ◽  
pp. 381-399 ◽  
Author(s):  
Mark E. Bernstein
Keyword(s):  
Young Children ◽  
Internal Structure ◽  
Recent Work ◽  
School Children ◽  
Concept Formation ◽  
Rank Order ◽  
Paired Comparisons ◽  
Internal Representations ◽  
Function Information ◽  
Lexical Concept

ABSTRACTWhat does the word chair mean? How does the category of objects bearing this name differ between adults and pre-school children? And how does the knowledge of a possible function of an object affect subjects' judgements? Answers to these questions were sought by means of sorting and rank ordering tasks. Subjects were shown drawings of a variety of objects on which one could sit, and were asked to indicate which ones they would call chairs. Those objects so judged to be category members were rank ordered for degree of typicality (or ‘best example’) by a paired-comparisons procedure. Half the subjects saw drawings of the objects alone, while the others saw a person sitting on each object. The results revealed that adults consistently judged some objects to be better examples than others, and that the provision of function information affected the judgements in a characteristic way. A different, less stable typicality structure was found in the children's category. Function cues caused the children's rank order judgements to change greatly. These findings are discussed within the framework of some recent theories of lexical concept formation in young children, and in relation to recent work on the nature of internal representations.

scholarly journals Questionable Use of the Mathematical Concept of Equivalence by Psychologists

2014 ◽  
Vol 7 (2) ◽  
pp. 124-126
Author(s):  
Makoto Yamaguchi
Keyword(s):  
Empirical Research ◽  
Equivalence Relation ◽  
Concept Formation ◽  
Mathematical Concept

Psychologists have applied the mathematical concept of an equivalence relation to such topics as concept formation and foundations of language. This line of research is not without controversies, and most researchers have only intuitive understanding of this mathematical concept. In this article, accessible explanations are provided on fundamental issues that have implications for empirical research.

scholarly journals Examining Sociodemographic Disparities in Household Purchases of Fruit Drinks with Policy-Relevant Nutrition Claims

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 551-551
Author(s):  
Emily Duffy ◽  
Shu Wen Ng ◽  
Marissa Hall ◽  
Maxime Bercholz ◽  
Natalia Rebolledo ◽  
...  
Keyword(s):  
Young Children ◽  
Low Income ◽  
Experimental Studies ◽  
Demographic Characteristics ◽  
High Income ◽  
Food Label ◽  
Middle Income ◽  
Nutrition Claims ◽  
Sociodemographic Disparities ◽  
Low Educated

Abstract Objectives Fruit drinks are a top source of added sugars among US children and carry misleading nutrition claims. Disparities exist in food label use and fruit drink (FD) consumption. We aimed to describe household (HH) demographic characteristics associated with purchase of 1) any FDs and 2) FDs with specific nutrition claims among HH with children 0–5 y. Methods We merged HH monthly-level FD purchasing data from 2017 Nielsen Homescan (n 60,712) with product-level nutrition claims data. For our first aim, we examined differences in predicted probabilities of purchasing any FDs by HH race/ethnicity, income, and education. In aim 2, to account for observed differences in likelihood of purchasing any FDs by demographic characteristics, we constructed inverse probability (IP) weights based on each HH's likelihood of purchasing any FD. We then used IP weighted multivariable logistic regression models to examine differences in predicted probabilities of purchasing FDs with specific claims by demographic characteristics, holding the likelihood of purchasing any FDs constant. We used the Holm method to adjust for multiple comparisons. Results One in three HH with young children purchased any FDs. Non-Hispanic (NH) Black (52%), Hispanic (36%), low-income (39%), and low-educated HH (41%) were more likely to purchase any FDs than NH white (31%), high income (26%) and high educated HH (30%) (all p < 0.001). In IP weighted analyses, NH Black HH were more likely to purchase FDs with “Natural” and fruit claims (6.9% and 3.7%) than NH white HH (4.5% and 2.8%) (both p < 0.01). Low and middle income (15.0% and 13.8%) and low and middle educated HH (15.5% and 14.5%) were more likely to purchase FDs with “100% Vitamin C” claims than high income and high educated HH (10.8% and 12.9%) (all p < 0.025). Low educated HH were less likely to purchase FDs with a “Natural” claim (3.9%) than high educated HH (5.2%) (p = 0.002). Conclusions There are sociodemographic disparities in FD purchases and FD purchases with claims among HH with young children in the US, with low income, low education, and NH Black HH being more at risk. Experimental studies are needed to determine if nutrition claims may be contributing to observed disparities in FD consumption. Funding Sources Healthy Eating Research National Institutes of Health.

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