The COGs (context, object, and goals) in multisensory processing

Our understanding of how perception operates in real-world environments has been substantially advanced by studying both multisensory processes and “top-down” control processes influencing sensory processing via activity from higher-order brain areas, such as attention, memory, and expectations. As the two topics have been traditionally studied separately, the mechanisms orchestrating real-world multisensory processing remain unclear. Past work has revealed that the observer’s goals gate the influence of many multisensory processes on brain and behavioural responses, whereas some other multisensory processes might occur independently of these goals. Consequently, other forms of top-down control beyond goal dependence are necessary to explain the full range of multisensory effects currently reported at the brain and the cognitive level. These forms of control include sensitivity to stimulus context as well as the detection of matches (or lack thereof) between a multisensory stimulus and categorical attributes of naturalistic objects (e.g. tools, animals). In this review we discuss and integrate the existing findings that demonstrate the importance of such goal-, object- and context-based top-down control over multisensory processing. We then put forward a few principles emerging from this literature review with respect to the mechanisms underlying multisensory processing and discuss their possible broader implications

Methodical Recommendations for Application Dietherapy as a Means of Healing

У статті розглянуто основні правила харчування та надано рекомендації щодо режиму, якісних і кількісних характеристик їжі в практиці оздоровлення. Подано дефініцію культури харчування як систему знань і практичного досвіду, спрямованих на оздоровлення організму людини через споживання їжі, яка передбачає наявність знань з фізіології травлення, режиму й раціону харчування, кількості та якості їжі, питного режиму, способів приготування, споживання, умов зберігання, правил поєднання, особливостей впливу різних продуктів на психофізіологічний стан людини тощо і практичну реалізацію зазначених знань.The article discusses the basic rules of nutrition and provides recommendations on the regime, qualitative and quantitative characteristics of food in the practice of health. The definition of nutrition culture as a system of knowledge and practical experience aimed at improving the human body through consumption of food, which provides the availability of knowledge in the physiology of digestion, diet and diet, quality of food, drinking regime, methods of preparation, consumption, storage conditions, rules combination, features of the influence of different products on the psychophysiological state of man, etc. and practical implementation of these knowledge

Zapobieganie zakażeniom HIV/AIDS w miejscach pracy ukraińskiej służby zdrowia

Risks of occupational and non-occupational HIV/AIDS infection, adequacy, access and efficiency of preventive measures for workers (health and engineering-technical personnel) of preventive treatment establishments of the health system of Ukraine have been defined in the study. Recommendations have been developed for adapting of the system for organization of preventing HIV/AIDS infection at workplace in the health system of Ukraine to international standards, proposed by ILO, WHO and UNAIDS.Badania dotyczyły określenia zawodowego i niezawodowego ryzyka zakażenia wirusem HIV/AIDS a także adekwatności i skuteczności metod zapobiegania tym zakażeniom wśród pracowników (personel opieki zdrowotnej oraz inżynieryjnotechniczny) ośrodków profilaktycznych w ramach ukraińskiego systemu opieki zdrowotnej. Opracowano zalecenia dla dostosowania systemu zapobiegania zakażeniom HIV/AIDS w miejscach pracy ukraińskiej służby zdrowia do standardów międzynarodowych w tym zakresie zaproponowanych przez ILO, WHO i UNAIDS

Audio Visual Integration with Competing Sources in the Framework of Audio Visual Speech Scene Analysis

International audienceWe introduce “Audio-Visual Speech Scene Analysis” (AVSSA) as an extension of the two-stage Auditory Scene Analysis model towards audiovisual scenes made of mixtures of speakers. AVSSA assumes that a coherence index between the auditory and the visual input is computed prior to audiovisual fusion, enabling to determine whether the sensory inputs should be bound together. Previous experiments on the modulation of the McGurk effect by audiovisual coherent vs. incoherent contexts presented before the McGurk target have provided experimental evidence supporting AVSSA. Indeed, incoherent contexts appear to decrease the McGurk effect, suggesting that they produce lower audiovisual coherence hence less audiovisual fusion. The present experiments extend the AVSSA paradigm by creating contexts made of competing audiovisual sources and measuring their effect on McGurk targets. The competing audiovisual sources have respectively a high and a low audiovisual coherence (that is, large vs. small audiovisual comodulations in time). The first experiment involves contexts made of two auditory sources and one video source associated to either the first or the second audio source. It appears that the McGurk effect is smaller after the context made of the visual source associated to the auditory source with less audiovisual coherence. In the second experiment with the same stimuli, the participants are asked to attend to either one or the other source. The data show that the modulation of fusion depends on the attentional focus. Altogether, these two experiments shed light on audiovisual binding, the AVSSA process and the role of attention