New horizons for the methodology and physiology of training periodization: Block Periodization: New horizon or a false dawn?

It would appear premature to herald block periodization as a ‘new horizon’ in training planning, partly because of a fundamental lack of supporting evidence and clearly delineated rationale, and partly because contradictory evidence exists questioning its universal efficacy in elite contexts. What block periodization does positively contribute to current planning methodologies is a more formal description of a particular planning tactic that may be advantageously added to the elite coaches menu of potential planning options. Therefore, while blocked-training schemes may be useful ploys in specific training contexts, the claim that this framework represents a new departure in training planning may be somewhat overly enthusiastic. Hence, perhaps a more appropriate description of block periodization is ‘new variation’, rather than a ‘new horizon’, in sports training planning

Imperfect Competition between Milk Manufacturers and Retailers in a Midwestern State in the U.S.

This manuscript studies the market conduct of the milk manufacturers and retail chains in a Midwestern state in the U.S. Following the menu approach we employ a random coefficient logit demand model to investigate several possible scenarios on the supply side. Demand estimates are obtained using both cross-sectional and time series variation in data. We also allow annual variation in consumer demographics which helps identify the coefficients of interaction between consumer demographics and product characteristics. To further enhance identification power we allow choice set of milk to vary across markets. The results are most supportive of the conjecture that manufacturers behave competitively letting the retailers be the residual claimants. Later they may collect a part or full rents from the retailers through two-part tariffs.Market conduct, random coefficient logit, vertical chain, imperfect competition, Agribusiness, Agricultural and Food Policy, Demand and Price Analysis, Industrial Organization, D43, L13,

HUBUNGAN FAKTOR INTERNAL DAN EKSTERNAL PASIEN DENGAN SIS MAKANAN (STUDI PADA PASIEN RAWAT INAP NON DIIT BRSUD BANJARNEGARA)

Perbedaan hidangan merupakan salah satu evaluasi mutu pelayanan gizi dan sisa makanan pasien dapat dijadikan sebagai indikator keberhasilan pelayanan gizi Rumah Sakit. Hasil evaluasi pendahuluan diperoleh sisa makanan pasien di BRSUD Banjarnegara pada tahun 2003 sebesar 52%, dimungkinkan faktor penyebab terjadinya sisa makanan pasien berasal dari faktor menu,lingkungan dan pasien itu sendiri. Tujuan penelitian ini adalah untuk mengetahui faktor-faktor yang berhubungan dengan sisa makanan pada pasien non-diet di ruang rawat inap BRSUD Banjarnegara. Penelitian ini merupakan penelitian observasional analitik dengan desain penelitian cross sectional. Penelitian dilakukan di BRSUD Banjarnegara dengan jumlah sampel 58 orang yang dipilih secara purposive yang meliputi 8 orang di ruang Paviliun, 8 orang di ruang VIP, 7 orang di kelas 1,10 orang di kelas II dan 25 orang dirawat di kelas III. Untuk mengetahui hubungan antar variabel digunakan uji statistik korelasi Spearman dan korelasi Pearson's sesuai dengan normalitas data dari tiap - tiap variabel. Hasil penelitian menunjukkan bahwa sistim penyelenggaraan makanan di Instalasi Gizi BRSUD Banjarnegara belum memenuhi standar Pelayanan Gizi Rumah Sakit, karena belum dibentuk Tim Asuhan Gizi maupun panitia perencanaan menu dan pelayanan gizi paripurna belum dilaksanakan. Hasil analisis statistik menunjukkan adanya hubungan yang bermakna antara nafsu makan dengan sisa makanan (p=0,001); besar porsi dengan sisa makanan (p=0,011) penampilan makan dengan sisa makan (p=0,001), rasa masakan dengan sisa makanan (p=0,001), variasi menu dengan sisa makan (p=0,002);dan waktu penyajian makan dengan sisa makan (p=0,02). Upaya peningkatan kebersihan pelayanan gizi dan penurunan sisa makanan dapat dilakukan dengan peningkatan manajemen, peningkatan ketrampilan petugas pengolah, penerapan standar resep bumbu,serta penerapan jadual distribusi yang tepat. selain itu juga perlu adanya motivasi kepada pasien guna menunjang usaha penurunan sisa makanan. Kata Kunci: Faktor internal, Faktor Eksternal, Sisa Makanan, Rumah Sakit. ASSOCIATION BETWEEN OF INTERNAL AND EKSTERNAL FACTOR OF PATIENT AND THE LEVEL OF FOOD REMAINING (STUDY ON NON DIETERY OUT PATIENTS IN BANJARNEGARA DISTRICT GENERAL HOAPITAL) The evaluation of serving is one of evaluation of nutrient service quality and the level of food remaining is pasient that could be made as indicator of nutrition service success of hospital. Prevace survey result is gotten that of food remaining is pasient at BRSUD of Banjarnegara in 2003 is in amount of 52%, it is enabled that the couse factor of food remaining is pasient is from factor of menu,environment and pasient him self, The purpose of this research is to know of factors association with of food remaining at non dientry out patients in BRSUD of Banjarnegara. This research is analytic Observational Research Disigned by Cross Sectional Research. The research took place at BRSUD of Banjarnegara by number of sample of 58 respondent chosen purposively and covered 8 respondent in Pavilliun room, 8 respondent in VIP room, 7 respondent in frist class room, 10 respondent in the secondclass room and 25 respondent in the third class room. To know the association between used variable for statistic sperman's correlation test, based on normal data from each variable. The research result show us that food implementation system in nutrient installation of BRSUD banjarnegara did not full fill the hospital nutrient service standart yet, coused there were not the nutrient leandership team or menu planning committe and the nutrient service plenary did not do yet. The scoring result shows the performance, taste and the menu variaton are inough category. The food remaining is respondent is average 23,6%, from firts portuion. The satistics analysis result show us that there is significant relationship between appetite with the food remaining (p=0,001),a large portion with the food remaining (p=0,011); the food performance with the food remaining (p=0,001);food taste with the food remaining (p=0,001);variation of menu with the food remaining (p=0,002); serving time with the food remaining (p=0,02). The effort to increase the nutrient service success and the decrease the remaining can be done by improving management, increasing cook staff skill, application of spices and recipe standar, application od accurate distribution schedule. Besides that the motivation to patient is also needed to support the effort of decreasing the food remaining. Keyword: Internal factor, Eksternal factor, the food remaining, Hospita

DETERMINANTS OF CONSUMER PREFERENCES IN ADDIS ABABA RESTAURANTS

This study was proposed to explore the determinants of consumer preferences in Addis Ababa restaurants. Using consumer behavior literatures and theories it was hypothesized that disposable income, price, quality, hygiene practices, friendliness of restaurant staff, safety of food and range or menu variety are important determinants of consumer choice for restaurants. Primary data were generated from 265 customers of 55 restaurants randomly selected with the use of questionnaire of which 258 of the questionnaire ended usable. The non parametric hypothesis testing statistical tool, chi –square tests, and measures of variation were used for statistical analysis purposes. The anticipation of the researcher was that the hypothesis testing results would be significant in parallel with the hypothesized facts. The findings of the research suggest that income has insignificant impact up on quality price trade of among consumers of different income categories. Other hypothesis associated with price, quality, friendliness of restaurant staff, quick table service and range or menu varieties are found to be statistically significant. Over all, the research results suggest that restaurateurs should design marketing strategy that integrates the attributes used in this study to satisfy the needs and wants of their customers and differentiation of their products and services on the basis of the variables scored as they are significant considerations by consumers.consumer preferences, determinants, deposable income, price, quality.

The Predictive Utility of Generalized Expected Utility Theories

Many alternative theories have been proposed to explain violations of expected utility (EU) theory observed in experiments. Several recent studies test some of these alternative theories against each other. Formal tests used to judge the theories usually count the number of responses consistent with the theory, ignoring systematic variation in responses that are inconsistent. We develop a maximum-likelihood estimation method which uses all the information in the data, creates test statistics that can be aggregated across studies, and enables one to judge the predictive utility-the fit and parsimony-of utility theories. Analyses of 23 data sets, using several thousand choices, suggest a menu of theories which sacrifice the least parsimony for the biggest improvement in fit. The menu is: mixed fanning, prospect theory, EU, and expected value. Which theories are best is highly sensitive to whether gambles in a pair have the same support (EU fits better) or not (EU fits poorly). Our method may have application to other domains in which various theories predict different subsets of choices (e.g., refinements of Nash equilibrium in noncooperative games)

Uncertain Demand, Consumer Loss Aversion, and Flat-Rate Tariffs

The so called flat-rate bias is a well documented phenomenon caused by consumers' desire to be insured against fluctuations in their billing amounts. This paper shows that expectation-based loss aversion provides a formal explanation for this bias. We solve for the optimal two-part tariff when contracting with loss-averse consumers who are uncertain about their demand. The optimal tariff is a flat rate if marginal cost of production is low compared to a consumer's degree of loss aversion and if there is enough variation in the consumer's demand. Moreover, if consumers differ with respect to the degree of loss aversion, firms' optimal menu of tariffs typically comprises a flat-rate contract

Holiday Price Rigidity and Cost of Price Adjustment

The Thanksgiving-Christmas holiday period is a major sales period for US retailers. Due to higher store traffic, tasks such as restocking shelves, handling customers’ questions and inquiries, running cash registers, cleaning, and bagging, become more urgent during holidays. As a result, the holiday-period opportunity cost of price adjustment may increase dramatically for retail stores, which should lead to greater price rigidity during holidays. We test this prediction using weekly retail scanner price data from a major Midwestern supermarket chain. We find that indeed, prices are more rigid during holiday periods than non-holiday periods. For example, the econometric model we estimate suggests that the probability of a price change is lower during holiday periods, even after accounting for cost changes. Moreover, we find that the probability of a price change increases with the size of the cost change, during both, the holiday as well as non-holiday periods. We argue that these findings are best explained by higher price adjustment costs (menu cost) the retailers face during the holiday periods. Our data provides a natural experiment for studying variation in price rigidity because most aspects of market environment such as market structure, industry concentration, the nature of long-term relationships, contractual arrangements, etc., do not vary between holiday and nonholiday periods. We, therefore, are able to rule out these commonly used alternative explanations for the price rigidity, and conclude that the menu cost theory offers the best explanation for the holiday period price rigidity.

TOWARDS REGIONAL DIFFERENTIATION OF RURAL DEVELOPMENT POLICY IN THE EU

In this study a comparative analysis of the Rural Development Plans (RDPs) in four intermediate rural regions (Northern Netherlands, Lower Saxony, Wales and Emilia Romagna) and four most urban regions (Southern Netherlands, North Rhine-Westphalia, Flanders and Lombardia) is made. Such plans are designed in the scope of the second pillar of the Common Agricultural Policy (CAP). In particular, the focus was on the question whether the menu approach of the second pillar enables EU member states and regions to design Rural Development Plans with a tailor-made set of measures which address their specific rural development needs. The findings of this study suggest that the current menu of rural development measures is sufficient to suit the wide range of socio-economic, ecological and physical circumstances in the EU regions. The analysis also revealed that there is some overlap between the three rural development priorities of the second pillar. Therefore, an outline of future rural development priorities and measures in the EU is designed, in which it is attempted to avoid overlap between the various rural development priorities and in which each measure contributes to the achievement of one development priority only. In addition, it is proposed that regions would select only those measures in their Rural Development Plan which really address the rural development needs in their region, even if this results in a Rural Development Plan with only one or two rural development measures. Such an approach of selecting rural development measures according to regional needs will result in a large variation in rural development measures implemented and may be considered regional differentiation of EU rural development policy.Agricultural and Food Policy,

Price Behavior in an Inflationary Environment: Evidence from Supermarket Data

This paper analyzes several important aspects of price behavior using disaggregated weekly data on prices of supermarket products in Colombia between 1991 and 1994. The analysis shows that despite hight and persistent rates of inflation in the economy, price quotations persist on average for two months. The large proportion of observations for which stores opt not to change prices highlight the importance of menu costs, even in an economy accustomed to persistent double-digit inflation. Despite the seemingly hight levels of rigidity, the degree of real price erosion found before prices change are lower than those found in other inflationary economies. Price declines are not uncommon, and downward rigidity does not seem to be an issue in the Colombian inflationary environment. Aggregate price changes are also found to exert an important effect on relative price variation at the aggregate and commodity level.