Gestion des compétences : nouvelles relations, nouvelles dimensions

International audienceLe parti pris de cet ouvrage est de mettre délibérément l'accent sur les relations entre deux ou plusieurs niveaux de la gestion des compétences. En effet, au fil des années, les entreprises ont mis en oeuvre des actions, des pocessus, des instruments qui concernent non seulement la gestion des compétences individuelles ou des compétences stratégiques mais aussi collectives u interentreprises. Il devient donc essentiel aujourd'hui de mieux comprendre a nature des interactions entre ces différents niveaux de la gestion des compétences afin de rendre celle-ci plus performante. Dans ce contexte, quels sont les facteurs facilitant ou rendant difficiles les relations entre les diverses dimensions de la gestion des compétences ? Quelles sont les bases constitutives d'une compétence répartie ? Comment obtenir une meilleure adéquation entre les différents éléments d'une gestion des compétences, le système de GRH et les autres facteurs clés de la gestion des entreprises ? Quelle dynamique d'ensemble peut ou doit être engendrée par la prise en compte de ces différentes dimensions allant de l'individu à l'environnement ? En d'autres termes, l'ouvrage tente de répondre à l'interrogation générique suivante : quelles sont et comment gérer les nouvelles frontières du management des compétences ?<br/

Piloter les projets d'innovation au sein des pôles de compétitivité : des leviers managériaux et humains

International audienceAu sein des pôles de compétitivité français, des projets collaboratifs font travailler ensemble, sur une même zone géographique, des salariés de PME, de grands groupes et de laboratoires publics, autant d’acteurs relevant d’objectifs, de cultures professionnelles et de systèmes de management très différents. Cet article propose un modèle d’analyse de la collaboration dans ce contexte spécifique. L’étude comparative de deux projets en cours dans un même pôle de compétitivité, met en lumière la variété possible des situations et des pratiques de pilotage. Elle met également en évidence les besoins encore non satisfaits en la matière, ce qui nous amène à proposer des leviers managériaux et humains pour ce type de projets et de contextes jusqu’ici peu envisagés.<br/

臨終關懷與實務

International audiencePerformance : retrouver les chemins du collectif ? Au cours de l’année 2012, des professionnels d’entreprises, des intervenants EP et des chercheurs se sont regroupés autour du thème « A la recherche de la performance collective ». On ne pouvait afficher plus clairement que nous n’étions pas là pour proposer un discours structuré, et encore moins des prescriptions sur le sujet. On peut peut-être prendre ce rassemblement de personnes aux profils et attentes hétérogènes comme un premier élément de réflexion. La performance collective a en effet été d’abord pour nous cette expression autour de laquelle un groupe de gestionnaires, de chercheurs et d’intervenants EP s’est structuré. C’est donc un objet d’intérêt pour les gestionnaires et ceux qui s’intéressent à leurs pratiques. Comment expliquer cet intérêt ?<br/

La compétence collective dans le contexte global : retrouver le lien avec la performance

International audienc

Lipid content and fatty acid composition in foods commonly consumed by nursing Congolese women : incidences on their essential fatty acid intakes and breast milk fatty acids

The fat content and fatty acid (FA) composition of nearly 40 foods, currently consumed by 102 nursing Congolese mothers living in Brazzaville, were determined to assess their impact on mothers' essential fatty acid (EFA) intakes and breast milk FA. Data on mothers' milk FA and dietary habits which allowed food selection were recently published (Rocquelin et al., 1998). Most foods were locally produced. Food samples were collected at local markets, bleached if necessary to avoid microbial degradation, and stored at +4°C or -20°C. They were lyophilized upon their arrival in the laboratory before lipid analyses. FA composition of food lipids was determined by capillary gas chromatography. Staple diets included low-fat, high-carbohydrate foods (processed cassava roots, wheat bread) and high-polyunsaturated fatty acid (PUFA) foods : soybean oil (high in 18 : 2 n-6 and alpha-18 : 3 n-3), bushbutter (#Dacryodes edulis$), peanuts, avocado (high in fat and 18 : 2 n-6), freshwater and salt-water fish (high in LC n-3 and/or n-6 PUFA) and leafy green vegetables (low in fat but very high in alpha-18 : 3 n-3). Their frequent consumption by nursing mothers provided enough EFA to meet requirements due to lactation. It also explains why mothers' breast milk was riche in C8-C14 saturated FA (26% of total FA) and in n-6, n-3 PUFA (respectively 15.0% and 2.4% of total FA) highly profitable for breasted infants' development. From this point of view, dietary habits of Congolese mothers have to be sustained for they are more adequate than most Western-type diets. (Résumé d'auteur

The type of fortificant and the leaf matrix both influence iron and zinc bioaccessibility in ironfortified green leafy vegetable sauces from Burkina Faso

Leafy vegetable sauces from Burkina Faso were assessed as a potential vehicle for food fortification. First, iron and zinc bioaccessibility were measured by dialysability method in amaranth and Jew's mallow sauces and in traditional whole dishes consisting of maize paste plus leafy vegetable sauces. Iron dialysability and solubility were higher in amaranth than in Jew's mallow sauce, pointing to a marked effect of the matrix. Iron dialysability was hardly affected by the maize paste contrary to zinc dialysability, which was reduced. Second, iron and zinc bioaccessibility was assessed in the same sauces fortified with NaFeEDTA or iron sulfate. Added iron, i.e. iron supplied by fortification, represented 60% of total iron at the low fortification level and 80% at high level. In amaranth sauces with the high level of fortification using NaFeEDTA and iron sulfate, fractional dialysable iron reached respectively 66% and 26% compared to only 8.1% in the unfortified sauce. Similarly, in Jew's mallow sauces, fractional dialysable iron was 57% and 5% respectively with NaFeEDTA and iron sulfate and less than 1% in the unfortified sauce. Concomitantly, fractional dialysable zinc increased by respectively 20% and 40% in amaranth and Jew's mallow sauces fortified with NaFeEDTA whereas it remained unchanged with iron sulfate. Iron fortification could be an efficient way to greatly increase the available iron content of green leafy vegetable sauces and for this purpose NaFeEDTA is more effective than iron sulfate whatever the food matrix

The type of fortificant and the leaf matrix both influence iron and zinc bioaccessibility in iron-fortified green leafy vegetable sauces from Burkina Faso

Leafy vegetable sauces from Burkina Faso were assessed as a potential vehicle for food fortification. First, iron and zinc bioaccessibility were measured by dialysability method in amaranth and Jew's mallow sauces and in traditional whole dishes consisting of maize paste plus leafy vegetable sauces. Iron dialysability and solubility were higher in amaranth than in Jew's mallow sauce, pointing to a marked effect of the matrix. Iron dialysability was hardly affected by the maize paste contrary to zinc dialysability, which was reduced. Second, iron and zinc bioaccessibility was assessed in the same sauces fortified with NaFeEDTA or iron sulfate. Added iron, i.e. iron supplied by fortification, represented 60% of total iron at the low fortification level and 80% at high level. In amaranth sauces with the high level of fortification using NaFeEDTA and iron sulfate, fractional dialysable iron reached respectively 66% and 26% compared to only 8.1% in the unfortified sauce. Similarly, in Jew's mallow sauces, fractional dialysable iron was 57% and 5% respectively with NaFeEDTA and iron sulfate and less than 1% in the unfortified sauce. Concomitantly, fractional dialysable zinc increased by respectively 20% and 40% in amaranth and Jew's mallow sauces fortified with NaFeEDTA whereas it remained unchanged with iron sulfate. Iron fortification could be an efficient way to greatly increase the available iron content of green leafy vegetable sauces and for this purpose NaFeEDTA is more effective than iron sulfate whatever the food matrix

Contribution ofleafy vegetable sauces to dietary iron, zinc, vitamin A and energy requirements in children and their mothers in Burkina Faso

Improved leafy vegetable (LV) sauces, with amaranth, sorrel, and Ceylon spinach/spider plant leaves were formulated from traditional recipes to assess their potential use for food-to-food fortification in iron, zinc and vitamin A in the diet of young children and their mothers in Burkina Faso. Improvement was based on an increase in LV proportion and a decrease in mineral absorption inhibitors. An increase in iron content of up to 3 mg/100 g was obtained in some improved sauces in which dried fish was replaced by chicken liver, and vitamin A content was about 40 times higher than in traditional sauces. Fractional dialyzable iron was low in all sauces. Intakes of sauce were measured to assess their acceptability and no significant difference was found between traditional and improved formulations. The mean intakes of sauces were 66 +/- 40 g for young children and 166 +/- 65 g for their mothers. Amaranth or Ceylon spinach/spider plant sauces, consumed with the cereal based paste "t" twice a day, would contribute 80 to 86 % of children's estimated average requirement (EAR) of iron and to 90 to 170 % of EAR of vitamin A but their contribution to zinc and energy needs would remain low