Littérature scientifique sur le sujet « Taste responsiveness »
Créez une référence correcte selon les styles APA, MLA, Chicago, Harvard et plusieurs autres
Consultez les listes thématiques d’articles de revues, de livres, de thèses, de rapports de conférences et d’autres sources académiques sur le sujet « Taste responsiveness ».
À côté de chaque source dans la liste de références il y a un bouton « Ajouter à la bibliographie ». Cliquez sur ce bouton, et nous générerons automatiquement la référence bibliographique pour la source choisie selon votre style de citation préféré : APA, MLA, Harvard, Vancouver, Chicago, etc.
Vous pouvez aussi télécharger le texte intégral de la publication scolaire au format pdf et consulter son résumé en ligne lorsque ces informations sont inclues dans les métadonnées.
Articles de revues sur le sujet "Taste responsiveness"
1
Ervina, Ervina, Ingunn Berget et Valérie L. Almli. « Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children ». Foods 9, no 9 (18 septembre 2020) : 1315. http://dx.doi.org/10.3390/foods9091315.
Texte intégralRésumé :
This study investigates the relationships between basic tastes and fattiness sensitivity and food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured using different methods, namely detection (DT) and recognition (RT) thresholds, and taste responsiveness. Caffeine and quinine (bitter), sucrose (sweet), citric acid (sour), sodium chloride (salty), and monosodium glutamate (umami) were investigated for DT and RT at five concentrations in water solutions. In addition, taste responsiveness and liking were collected for the high-intensity concentrations. PROP (6-n-propylthiouracil) responsiveness was tested on paper strips. Fattiness sensitivity was measured by a paired comparison method using milk samples with varying fat content. Liking for 30 food items was recorded using a food-list questionnaire. The test was completed in a gamified “taste detective” approach. The results show that DT correlates with RT for all tastes while responsiveness to PROP correlates with overall taste responsiveness. Caffeine and quinine differ in bitterness responsiveness and liking. Girls have significantly lower DTs than boys for bitterness and sweetness. Food liking is driven by taste and fattiness properties, while fatty food liking is significantly influenced by fattiness sensitivity. These results contribute to a better holistic understanding of taste and fattiness sensitivity in connection to food liking in preadolescents.
2
Ervina, Ervina, Valérie L. Almli, Ingunn Berget, Sara Spinelli, Julia Sick et Caterina Dinnella. « Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking ? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples ». Nutrients 13, no 8 (7 août 2021) : 2721. http://dx.doi.org/10.3390/nu13082721.
Texte intégralRésumé :
The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium chloride, respectively, were employed. Intensity perception for sweetness, sourness, and bitterness were measured in GF while saltiness and umami were measured in VB. The children (N = 148) also completed food choice, familiarity, stated liking and neophobia questionnaires. The test was conducted at school, with instructions provided remotely via video call. Four segments were defined differing in basic taste responsiveness. Segments and sucrose concentrations significantly affected liking for GF, while no significant effect of segments and sodium chloride concentrations occurred on liking for VB. An increasing sucrose concentration was positively associated with liking for GF only in the segment with low responsiveness to bitter and sour tastes. No significant differences across segments were found for food choice, familiarity, stated liking, and neophobia. Conclusively, relationships between taste responsiveness and liking are product and basic taste-dependent in addition to being subject-dependent. Strategies to improve acceptance by using sucrose as a suppressor for warning sensations of bitterness and sourness can be more or less effective depending on individual responsiveness to the basic tastes.
3
DREWNOWSKI, ADAM. « Taste Responsiveness in Eating Disorders ». Annals of the New York Academy of Sciences 575, no 1 The Psychobio (décembre 1989) : 399–409. http://dx.doi.org/10.1111/j.1749-6632.1989.tb53260.x.
Texte intégral
4
Simon, Yves, France Bellisle, Marie-Odile Monneuse, Bertrand Samuel-Lajeunesse et Adam Drewnowski. « Taste Responsiveness in Anorexia Nervosa ». British Journal of Psychiatry 162, no 2 (février 1993) : 244–46. http://dx.doi.org/10.1192/bjp.162.2.244.
Texte intégralRésumé :
Preferences for sugar/fat mixtures were examined in 12 anorectic females and in 14 normal-weight volunteer controls. The subjects, recruited at an eating-disorders clinic in Paris, were tested after an overnight fast and 2 hours after lunch. Anorectic patients disliked the taste of foods rich in fat more than did controls. Perceptions and preferences for sweet taste did not differ between anorectic females and controls. After lunch, taste preference ratings were equally reduced in both groups, suggesting that satiety aversion to sucrose is present even in anorexia nervosa.
5
Yoshida, Ryusuke, Noriatsu Shigemura, Keisuke Sanematsu, Keiko Yasumatsu, Satoru Ishizuka et Yuzo Ninomiya. « Taste Responsiveness of Fungiform Taste Cells With Action Potentials ». Journal of Neurophysiology 96, no 6 (décembre 2006) : 3088–95. http://dx.doi.org/10.1152/jn.00409.2006.
Texte intégralRésumé :
It is known that a subset of taste cells generate action potentials in response to taste stimuli. However, responsiveness of these cells to particular tastants remains unknown. In the present study, by using a newly developed extracellular recording technique, we recorded action potentials from the basolateral membrane of single receptor cells in response to taste stimuli applied apically to taste buds isolated from mouse fungiform papillae. By this method, we examined taste-cell responses to stimuli representing the four basic taste qualities (NaCl, Na saccharin, HCl, and quinine-HCl). Of 72 cells responding to taste stimuli, 48 (67%) responded to one, 22 (30%) to two, and 2 (3%) to three of four taste stimuli. The entropy value presenting the breadth of responsiveness was 0.158 ± 0.234 (mean ± SD), which was close to that for the nerve fibers (0.183 ± 0.262). In addition, the proportion of taste cells predominantly sensitive to each of the four taste stimuli, and the grouping of taste cells based on hierarchical cluster analysis, were comparable with those of chorda tympani (CT) fibers. The occurrence of each class of taste cells with different taste responsiveness to the four taste stimuli was not significantly different from that of CT fibers except for classes with broad taste responsiveness. These results suggest that information derived from taste cells generating action potentials may provide the major component of taste information that is transmitted to gustatory nerve fibers.
6
Green, B. G. « 'Thermal Taste' Predicts Higher Responsiveness to Chemical Taste and Flavor ». Chemical Senses 29, no 7 (1 septembre 2004) : 617–28. http://dx.doi.org/10.1093/chemse/bjh065.
Texte intégral
7
Elson, Amanda E. T., Cedrick D. Dotson, Josephine M. Egan et Steven D. Munger. « Glucagon signaling modulates sweet taste responsiveness ». FASEB Journal 24, no 10 (14 juin 2010) : 3960–69. http://dx.doi.org/10.1096/fj.10-158105.
Texte intégral
8
Vitorino, Guilherme, Mariana Mota et Manuel Malfeito-Ferreira. « Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules ». Ciência e Técnica Vitivinícola 36, no 2 (2021) : 139–50. http://dx.doi.org/10.1051/ctv/ctv20213602139.
Texte intégralRésumé :
The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity to tartaric acid, tannic acid and sucrose. Additional taste/mouthfeel responsiveness was evaluated in a basal white wine added of tartaric acid, tannic acid and sucrose. The addition of a fruity odorant mixture to the base white wine enabled the assessment of orthonasal aroma and taste intensities (sweetness, sourness, saltiness). The diversity of taste/mouthfeel responsiveness in water or wine enabled to group individuals as high or low sensitives. Likewise, the tasting panel showed two groups responding differently to aroma and flavor. Both high and low aroma sensitivity individuals showed equal (p>0.05) and congruent response to in-mouth sweet flavor perception. Moreover, the high smell sensitive group was less sensitive to sourness and saltiness than the low smell sensitives for the spiked wines across all flavor concentrations. Differences in PROP taster status and sensitivity to other tastants in water solutions were not correlated with the taste/mouthfeel perceptions in wine. The individuals most sensitive to sucrose in wine taste showed higher response to the fruity aroma. In conclusion, taste, mouthfeel and flavor perceptions showed a high variability among individuals evidencing the advantage of grouping tasters with different chemosensory sensitivities to understand cross-modal sensory interactions.
9
Inoue, Masashi, John I. Glendinning, Maria L. Theodorides, Sarah Harkness, Xia Li, Natalia Bosak, Gary K. Beauchamp et Alexander A. Bachmanov. « Allelic variation of the Tas1r3 taste receptor gene selectively affects taste responses to sweeteners : evidence from 129.B6-Tas1r3 congenic mice ». Physiological Genomics 32, no 1 (décembre 2007) : 82–94. http://dx.doi.org/10.1152/physiolgenomics.00161.2007.
Texte intégralRésumé :
The Tas1r3 gene encodes the T1R3 receptor protein, which is involved in sweet taste transduction. To characterize ligand specificity of the T1R3 receptor and the genetic architecture of sweet taste responsiveness, we analyzed taste responses of 129.B6- Tas1r3 congenic mice to a variety of chemically diverse sweeteners and glucose polymers with three different measures: consumption in 48-h two-bottle preference tests, initial licking responses, and responses of the chorda tympani nerve. The results were generally consistent across the three measures. Allelic variation of the Tas1r3 gene influenced taste responsiveness to nonnutritive sweeteners (saccharin, acesulfame-K, sucralose, SC-45647), sugars (sucrose, maltose, glucose, fructose), sugar alcohols (erythritol, sorbitol), and some amino acids (d-tryptophan, d-phenylalanine, l-proline). Tas1r3 genotype did not affect taste responses to several sweet-tasting amino acids (l-glutamine, l-threonine, l-alanine, glycine), glucose polymers (Polycose, maltooligosaccharide), and nonsweet NaCl, HCl, quinine, monosodium glutamate, and inosine 5′-monophosphate. Thus Tas1r3 polymorphisms affect taste responses to many nutritive and nonnutritive sweeteners (all of which must interact with a taste receptor involving T1R3), but not to all carbohydrates and amino acids. In addition, we found that the genetic architecture of sweet taste responsiveness changes depending on the measure of taste response and the intensity of the sweet taste stimulus. Variation in the T1R3 receptor influenced peripheral taste responsiveness over a wide range of sweetener concentrations, but behavioral responses to higher concentrations of some sweeteners increasingly depended on mechanisms that could override input from the peripheral taste system.
10
Calder, Ashley N., Tian Yu, Naima S. Dahir, Yuxiang Sun et Timothy A. Gilbertson. « Ghrelin Receptors Enhance Fat Taste Responsiveness in Female Mice ». Nutrients 13, no 4 (24 mars 2021) : 1045. http://dx.doi.org/10.3390/nu13041045.
Texte intégralRésumé :
Ghrelin is a major appetite-stimulating neuropeptide found in circulation. While its role in increasing food intake is well known, its role in affecting taste perception, if any, remains unclear. In this study, we investigated the role of the growth hormone secretagogue receptor’s (GHS-R; a ghrelin receptor) activity in the peripheral taste system using feeding studies and conditioned taste aversion assays by comparing wild-type and GHS-R-knockout models. Using transgenic mice expressing enhanced green fluorescent protein (GFP), we demonstrated GHS-R expression in the taste system in relation phospholipase C ß2 isotype (PLCβ2; type II taste cell marker)- and glutamate decarboxylase type 67 (GAD67; type III taste cell marker)-expressing cells using immunohistochemistry. We observed high levels of co-localization between PLCβ2 and GHS-R within the taste system, while GHS-R rarely co-localized in GAD67-expressing cells. Additionally, following 6 weeks of 60% high-fat diet, female Ghsr−/− mice exhibited reduced responsiveness to linoleic acid (LA) compared to their wild-type (WT) counterparts, while no such differences were observed in male Ghsr−/− and WT mice. Overall, our results are consistent with the interpretation that ghrelin in the taste system is involved in the complex sensing and recognition of fat compounds. Ghrelin-GHS-R signaling may play a critical role in the recognition of fatty acids in female mice, and this differential regulation may contribute to their distinct ingestive behaviors.
Thèses sur le sujet "Taste responsiveness"
1
Maitz, Anna. « Taste responsiveness to the 20 proteinogenic amino acids and taste preference thresholds for Glycine and L-Proline in spider monkeys (Ateles geoffroyi) ». Thesis, Linköpings universitet, Institutionen för fysik, kemi och biologi, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-19201.
Texte intégralRésumé :
The present study assessed the taste responsiveness of four female spider monkeys (Ateles geoffroyi) to the 20 proteinogenic amino acids and determined taste preference thresholds for Glycine and L-Proline. To this end a two-bottle preference test of brief duration (1min) was employed. When presented at a concentration of 200 mM, the spider monkeys significantly preferred three proteinogenic amino acids (Glycine, L-Proline and L-Alanine) over fresh water whereas four other amino acids were significantly rejected (L-Tyrosine, L-Valine, L-Cysteine and L-Isoleucine). At a concentration of 100 mM, seven proteinogenic amino acids were significantly preferred (Glycine, L-Proline, L-Alanine, L-Glutamic acid, L-Aspartic acid, L-Serine and L-Lysine) whereas one was significantly rejected (L-Tryptophan). A comparison between the taste qualities of the amino acids as described by humans and taste preference/rejection responses observed with the spider monkeys suggests a fairly high degree of agreement in perception of these taste substances between the two species. When given the choice between fresh water and defined concentrations of two amino acids that taste sweet to humans the spider monkeys were found to significantly discriminate concentrations as low as 10-50 mM of Glycine and 10-40 mM of L-Proline from the solvent. This suggests that spider monkeys are similar in their taste sensitivity for Glycine and L-Proline compared to humans and slightly more sensitive compared to mice.
2
Pereira, Sofia. « Taste responsiveness of black-handed Spider Monkeys (Ateles geoffroyi) to ten substances tasting sweet to humans ». Thesis, Linköpings universitet, Institutionen för fysik, kemi och biologi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-170609.
Texte intégralRésumé :
Studies on taste perception in nonhuman primates contribute to the understanding of the evolution of the sense of taste. To assess the responsiveness of four adult spider monkeys (Ateles geoffroyi) to a set of substances perceived as sweet by humans, two-bottle preference tests were performed to determine taste preference thresholds, and taste-induced facial responses were analyzed. The spider monkeys displayed a significant preference for concentrations as low as 0.2-1 mM acesulfame K, 0.002-0.5 mM alitame, 10-20 mM isomalt, 0.002-0.5 mM sodium saccharin, 2-20 mM galactose and 20-50 mM sorbitol over water. The spider monkeys were generally unable to perceive aspartame and, based on their facial responses, probably do not perceive it as sweet. Thaumatin and monellin were not detected, and most likely neither was the sweetness of sodium cyclamate. Sodium saccharine and sodium cyclamate were rejected at high concentrations by at least one monkey, which is congruent with the perception of a bitter side taste as reported in humans. A significant correlation was found between the ranking order of sweetening potency for the different substances of spider monkeys and humans, but not between spider monkeys and chimpanzees. The results suggest that spider monkeys may be generally more sensitive than chimpanzees and at least as sensitive as humans to the tested substances, supporting the notion that high sensitivity to sweet taste may be associated with a frugivorous dietary specialization. The lack of responsiveness to some of the substances supports the notion of a dichotomy in sweet-taste perception between platyrrhine and catarrhine primates.
3
Sjöström, Desirée. « Gustatory responsiveness of West African Chimpanzees (Pan troglodytes verus) to seven substances tasting sweet to humans ». Thesis, Linköpings universitet, Institutionen för fysik, kemi och biologi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-142267.
Texte intégralRésumé :
Comparative studies of taste perception have found that primates may differ markedly in their sensitivity for substances perceived as sweet by humans. These findings raise questions about the reason that may underlie these differences in sweet-taste sensitivity between species. The aim of the present study was to assess the taste responsiveness of chimpanzees (Pan troglodytes verus) to seven substances tasting sweet to humans and to compare the results with those of other primate species. Using a two-bottle preference test (1 min) I found that the taste preference thresholds of the chimpanzees for five food-associated carbohydrates ranged between 20-30 mM for sucrose, 20-50 mM for fructose, 60-80 mM for glucose, 50-80 mM for maltose, and 30-80 mM for lactose. Taste preference thresholds for two steviol glycosides ranged from 0.04-0.05 mM for stevioside, and 0.03-0.05 mM for rebaudioside A. The chimpanzees displayed clear preferences for all sweet-tasting substances presented. In line with data obtained in other primates, the taste preference threshold of the chimpanzees for sucrose was lower compared to the other carbohydrates presented and the taste preference thresholds for stevioside and rebaudioside A were lower compared to sucrose. In general, the taste sensitivity of the chimpanzees fell into the range of data reported in other nonhuman primate species. Interestingly, the taste preference thresholds of the chimpanzees reported here are similar to the taste detection thresholds obtained in humans, despite the fact that the former are only a conservative approximation of an animal’s taste sensitivity. This suggests that chimpanzees may be as sweet-taste sensitive as humans.
4
Piochi, Maria. « Indices of individual variation in taste responsiveness ». Doctoral thesis, 2018. http://hdl.handle.net/2158/1124977.
Texte intégralRésumé :
A complexity of factors influences food choices and behaviours.
Among these factors, the individual variability in oral responsiveness (the diversity among individuals in perceived intensity of oral sensations) plays an important role.
The great difference among individuals in responsiveness to tastes and somatosensory sensations is partly due to physiological variations in chemoreceptor systems.
In the present thesis, we refer to oral responsiveness, intended as the perceived intensity of the fundamental tastes and burning from capsaicin.
Taste responsiveness is associated to food preferences and diet. Since, via reduced/increased sensibility, taste responsiveness modulates our response to food preferences and ultimately diet, the understanding of individual variability can determinately contribute to explaining food behaviours.
Indices exist to estimate taste responsiveness. Among these indices, the Fungiform Papillae Density (FPD = papillae/cm2) and the responsiveness to 6-n-propylthiouracil (PROP) are among the most studied. The Fungiform Papillae (FP) are anatomical structures designated to the oral stimuli detection and transduction, due to their innervation with the chorda thympani nerve (taste) and trigeminal nerve (somatosensory). PROP status (being or not being responsive to bitterness of PROP, and to which degree; henceforth abbreviated PST) is correlated to responsiveness to a high number of compounds naturally found in foods responsible for a variety of taste sensations. Therefore, PST is considered a general marker for taste responsiveness.
Uncertainty has recently emerged from literature on whether or not FPD can be considered a reliable indicator for taste responsiveness. While early studies found that subjects with higher number of FP had higher tactile acuity and increased responsiveness to tastes, recent large-scale studies failed to confirm the positive relationship concerning tastes.
The disagreement on the relationship between FP and taste responsiveness may originate from 1. Individual variability in papillae functionality, 2. Characteristics of the population considered, and 3. Methodological issues related to the approaches used to estimate FPD and sensory response. A particularly critical source of variability is the type of stimuli used. So far, the role of FP in taste responsiveness has not been systematically studied both in standard solutions and complex food matrices.
Instead, responsiveness to PROP seems a solid indicator of taste responsiveness. Also, the relationship between these two common indices is still very controversial. Finally, while for PROP status determination several approaches have been optimised, in the FP determination some critical methodological aspects must be still approached.
Based on these critical issues, the aim of the present thesis was to study the role of lingual fungiform papillae in respect to tastes and PROP responsiveness. The specific objectives were:
I. to explore the relationship between FPD and perceived intensity of tastes and burning from capsaicin, evaluated in water solutions and in complex food matrices;
II. to investigate the relationship between FPD and PROP responsiveness;
III. to improve methodological tools to measure the fungiform papillae on the tongue.
In the present thesis 408 subjects (38% males, aged from 18 to 65 years) were involved, recruited in two Italian cities. The effects of FPD and PST were separately tested on the perceived intensity of tastes and burning from capsaicin, both in water solutions and in complex food matrices (Study I). The nature of the relationship between FPD and PROP was explored considering PROP responsiveness estimated by whole mouth stimulation (One-solution test) (Study II). A manual count of papillae may obscure the relationship between FPD and PROP, so to further eradicate any bias a new approach for the automated quantification of FP on the human tongue was proposed (Piochi et al., 2017) (study III).
Key conclusions of the thesis are that 1. FPD variation does not affect taste responsiveness in water solutions and food stimuli; 2. PROP phenotype is confirmed to be a reliable predictor of taste responsiveness, with super-tasters individual perceiving heightened intensity both in solution and food matrices; 3. FPD and PROP phenotypes do not show a straight significant association. Several factors may account for this. These factors mainly related to the FP functionality: the simple detection of the number of FP is not informative of FP functionality (such as the taste pore density - relevant for both taste sensations and PROP – or the presence of damaged nerves), and to the combination of genetic factors (some of which are still unknown), which may additionally complicate this relationship. 4. Advancement in FPD estimation is proposed by developing a new automated FP counting methodology that overcomes noise related to manual count. The method opens interesting scenarios in studying how the variation in fungiform papillae shape and dimension (diameter size) effect their functionality.
Chapitres de livres sur le sujet "Taste responsiveness"
1
Spector, Alan C. « The Effect of Gustatory Nerve Transections on Sucrose Responsiveness in the Rat ». Dans Olfaction and Taste XI, 118–19. Tokyo : Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_53.
Texte intégral
2
Dickens, Joseph C. « Sensitivity and Responsiveness of Neurons Associated with Male-Specific Trichoid Sensilla in the Beet Armyworm, Spodoptera exigua, to Volatile Emissions of Sympatric Spodoptera spp. and Plant Odors ». Dans Olfaction and Taste XI, 847–48. Tokyo : Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_345.
Texte intégral
3
Schaal, Benoist, Robert Soussignan et Luc Marlier. « Olfactory Cognition at the Start of Life : The Perinatal Shaping of Selective Odor Responsiveness ». Dans Olfaction, Taste, and Cognition, 421–40. Cambridge University Press, 2002. http://dx.doi.org/10.1017/cbo9780511546389.035.
Texte intégral
4
Travers, Joseph B., et Susan P. Travers. « Microcircuitry of the Rostral Nucleus of the Solitary Tract ». Dans Handbook of Brain Microcircuits, sous la direction de Gordon M. Shepherd et Sten Grillner, 389–400. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780190636111.003.0033.
Texte intégralRésumé :
Gustatory and somatosensory information from the oral cavity is carried by afferent fibers in the fifth, seventh, and ninth cranial nerves to synapse in the rostral nucleus of the solitary tract (rNST). Incoming taste afferents from the three cranial nerves follow a rostral-caudal gradient within the nucleus, characterized by a gradual transition from neurons with anterior-to-posterior mouth receptive fields. This organization predisposes a pattern of convergence onto second-order neurons of afferents innervating adjacent or apposing receptors, while maintaining an orotopic representation. Although evidence for convergence between the seventh and ninth nerves is relatively infrequent in extracellular recordings, high-magnification confocal microscopy and patch recordings suggest the potential for considerable interaction between these cranial nerves. Overall, the convergence of afferent input functions to increase the overall firing rate, receptive field size, and responsiveness to a wider range of taste stimuli of second-order neurons than peripheral fibers.
5
James, Estelle. « Public Subsidies for Private and Public Education : The Dutch Case ». Dans Private Education. Oxford University Press, 1986. http://dx.doi.org/10.1093/oso/9780195037104.003.0012.
Texte intégralRésumé :
The possibility of “privatizing” education and other quasi-public services has been widely discussed in the United States today, and in other chapters of this volume. Policies such as a voucher or tax credit system, which would give public subsidies to private schools, are examples of privatization proposals. Many people feel that such policies would bring variety, choice, consumer responsiveness, and greater efficiency to our schools. Others fear that they would increase social segmentation, damage the public schools, and enable wealthy people to receive a better education for their children privately, but (partially) at the public expense. To expore these issues, this chapter examines the experience of the Netherlands, a country which, in effect, has had a voucher system in education for many years. In Holland, education and most health and social services are financed by the government but delivered by private nonprofit organizations, often religious in nature. As shall become evident below, the Dutch educational system avoids many of the possible pitfalls of privatization. This is due partially to particular mechanisms the Dutch have adopted to avoid these problems, which could conceivably be replicated here, and partially to broader structural features of the Dutch educational system and its role within society, which could not readily be replicated. The chapter proceeds as follows: The first section summarizes the historical background of the public-private division of responsibility for education in the Netherlands. The policy of privatization is seen as a response to diverse tastes about education, stemming from basic cultural (religious) differences, in a political setting where no one group was in a position to impose its preferred product variety on the others. This is consistent with a hypothesis I am testing in a multicountry study: that degree of reliance on private provision of quasi-public goods is positively related to cultural (particularly religious and linguistic) heterogeneity in democratic societies. It also is relevant to the discussions, found in several previous chapters, of why families choose private schooling.
Actes de conférences sur le sujet "Taste responsiveness"
1
Anderson, Hugh, et Siau-Cheng Khoo. « Improving Responsiveness of Hard Real-Time Embedded Systems ». Dans 2009 Third IEEE International Symposium on Theoretical Aspects of Software Engineering (TASE). IEEE, 2009. http://dx.doi.org/10.1109/tase.2009.21.
Texte intégral