Les effets du zapping sur les discours des médias

Le zapping a institué, en même temps que de nouvelles conditions de réception, de nouvelles conditions de production et de circulation des messages. Cette étude veut mettre en relief l'évolution de différents genres de discours télévisuels - discours de divertissement, discours publicitaire, discours d'information - en rapport avec ces changements dans les modes de production en réaction au zapping. Il est question d'accélération, de fragmentation, de sensationnalisation et d'hybridation des genres, des changements de ton et de format qu'on a voulu observer dans les discours de trois genres télévisuels à deux époques de l'histoire de la télévision : au début des années 1970, avant cette intensification de l'usage de la télécommande entrainée par l'addition des nombreux choix de programmes, et aujourd'hui (2010), alors que le zapping est devenu un mode de réception et de production des discours télévisuels assez généralisé. Plusieurs publicités, deux téléromans, deux talk-shows et deux téléjournaux sont analysés. \ud ______________________________________________________________________________ \ud MOTS-CLÉS DE L’AUTEUR : Zapping, effets du zapping, télévision, téléspectateur, production télévisuelle, diffusion, réception, discours télévisuels, discours des médias, conversation, accélération, fragmentation, publicité, téléroman, talkshow, journal télévisé, information

Use of added sugar, salt and fat in the first year in France and associated factors in the ELFE cohort study

National audienceBackground and Aims: To describe added sugar, salt and fat uses and their determinants during complementary feeding (CF) period in infants aged 3 to 10 months. Methods: Data are drawn from the ELFE study (Etude longitudinale Française depuis l'Enfance) which included >18000 infants in 2011. A frequency food questionnaire of consumption of added sugar, salt and fat was monthly completed by the mother from the 3rd to the 10th month (N=10,649). The associations between the use of each added-ingredient and (1) socio-economic characteristics and (2) infant care and feeding practices were studied with two models (the second including the factors of the first) with multivariate regressions. Results: Among the participants, 36.9% added sugar, 30.7% salt and 69% of fat at least "sometimes" at least once during follow-up. Use of added sugar and salt was more common among added fat users than among non-users. Mothers who breastfed for ≥2 months added more often sugar, salt, and fat than non-breastfeeding mothers. CF introduction before 4 months was associated with a more frequent use of added sugar, salt and fat. Mothers who reported health professionals as an information source concerning infant care added less often fat, while those who reported the media as an information source added more often fat. The mean frequency of use of ready-prepared baby food was negatively related to the use of added fat. Conclusion: The use of added sugar, salt and fat is related to feeding and child care practices, independently from the socio-economic characteristics of the household

Frequency of use of added sugar, salt, and fat in infant foods up to 10 months in the nationwide ELFE cohort study: Associated infant feeding and caregiving practices

International audienceThe consumption of sugar, salt, and fat in infancy may influence later health. The objective of this study was to describe the frequency of use of added sugar, salt, and fat during the complementary feeding period and the associated infant caregiving practices. Data were obtained from a monthly questionnaire filled by parents for 10,907 infants from the French Etude Longitudinale Française depuis l’Enfance (ELFE) cohort. A score of frequency of use (SU) for added sugar, salt, and fat (oil, margarine, butter, and/or cream) was calculated from the age at complementary feeding introduction (CFI) to the 10th month. Associations between the SU of each added ingredient with infant feeding and caregiving practices were studied with multivariable linear regressions adjusted for familial characteristics. Only 28% of the parents followed the recommendation of adding fat and simultaneously not adding sugar or salt. Breastfeeding mothers were more prone to add sugar, salt, and fat than non-breastfeeding mothers. CFI before four months was positively associated with the SU of added sugar and salt and negatively associated with the SU of added fat. The use of commercial baby food was negatively related to the SU of added salt and fat. The use of these added ingredients was mainly related to breastfeeding, age at CFI, and use of commercial food, and it was independent of the household socioeconomic characteristics

Cleavage of a chiral auxiliary using RCM on an especially sterically crowded alkene: Syntheses of chiral carbo- and heterocycles

Chiral 1,5-, 1,6-, and 1,7-dienes generated in 3–4 steps from chiral auxiliary p-menthane-3-carboxaldehyde undergo RCM with notable discrepancies in reactivity depending on the nature and number of substituents flanking the central double bond. The chiral auxiliary is thus cleaved releasing a carbo- or heterocycle in the process. Special features concerning the RCM on these especially crowded systems are discussed