Personality psychology is a field devoted to the study of all that it means to be human, and with Personality Psychology 8e, Larsen and Buss capture the excitement of the discipline. This text is unique in two significant ways. First, rather than arranging their text around the traditional grand theories of personality, Larsen and Buss instead used a framework of six domains of knowledge about personality functioning: the dispositional domain, the biological domain, the intrapsychic domain, the cognitive-experiential domain, the societal and cultural domain, and the adjustment domain. Research in the field reinforces the fact that these domains effectively organize the key theories within personality psychology. In addition to the six major organizing themes, Personality Psychology 8e also differs from other personality texts in the importance placed on culture, gender, and biology, areas of personality scholarship that have shown substantial growth in recent years.

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food now consumed in the UK, and new nutritional information is given for bacon and ham, burgers and grillsteaks, meat pies and pastries, sausages and pates, as well as manufactured ready-meals, healthy-eating options and dishes prepared in the home. The easy-to-read main tables provide composition data (per 100g of food) for up to 40 nutrients, and supplementary tables provide information on vitamin D fractions and individual fatty acids. The appendices detail percentage weight loss on cooking and provide a comprehensive food index. In addition, the book contains recipes for approximately 100 dishes. Meat Products and Dishes updates and greatly extends all existing data for this food group from McCance and Widdowson's The Composition of Foods 5th Edition and is a unique source of new information. This book will have many applications: in planning individual diets and menus, calculating recipes, teaching and research, as well as being of appeal to the layperson with an interest in diet and nutrition.

Meat, Poultry and Game forms a major update to The Composition of Foods 5th Edition, providing new and extensive nutritional composition data for 429 foods in this significant food group. It provides new information on both raw and cooked meats, including lamb, pork, beef, veal, chicken, turkey, duck, grouse, goose, pheasant, pigeon, hare, rabbit, venison, heart, kidney, liver, oxtail, sweetbread and tongue. Easy-to-read tables provide composition data (per 100g of food) for up to 62 nutrients. The main tables list data for 42 nutrients, and supplementary tables include individual fatty acids (expressed per 100g of total fatty acids), retinol fractions, and vitamin D fractions for selected foods. There are also details on cooking methods, weight losses on cooking meats, a listing of taxonomic and alternative food names, and a food index. Meat, Poultry and Game forms an essential, authoritative and up-to-date source of new nutrient data. It is an essential reference source for professionals and students of food science and nutrition and will also be of interest to the layperson with interests in diet and nutrition.

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition provides the only authoritative, up-to-date and extensive compilation of nutrient composition data for a wide range of miscellaneous foods available in the UK. Miscellaneous Foods provides data on up to 80 nutrients for 418 foods, over half of which have not been reported before. The coverage includes fats, oils, sugars, preserves, confectionery, savoury snacks, alcoholic beverages, soft drinks, soups, sauces, pickles and baby foods. The composition data are expressed in the main tables per 100g or 100ml of food for 45 nutrients, which include proximates, individual sugars, fibre, total fatty acids, cholesterol, inorganic constituents, vitamins, and alcohol for the alcoholic drinks. Supplementary tables provide data for vitamin E fractions, individual fatty acids and % alcohol by volume for selected beers and wines. The book also includes new recipes for a significant number of soups, sauces and confectionery items, and a comprehensive index.

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition presents in-depth information on the nutrient content of fish, crustacea, molluscs, fish products and fish dishes available in the UK. All previously published data have been updated and revised, and Fish and Fish Products now provides composition values for 308 foods, over 200 of which have not been covered before. The new nutrient composition information includes extensive individual fatty acid data. The foods covered in Fish and Fish Products take account of increasingly popular varieties now eaten, such as fresh sardines, red mullet and monkfish; fish prepared by different cooking methods including grilling and steaming; fish eaten by ethnic communities; fish available from fish and chip shops; and the wide variety of fish products now available such as seafood cocktail and taramasalata. The data provided covers both raw and cooked fish, and the main tables cover 42 nutrients per food. Included are inorganics and trace elements, vitamins, total fatty acids and cholesterol. Supplementary tables cover individual fatty acids per 100 grams of food, individual sugars, vitamin E fractions, retinol fractions, taxonomic and alternative names. Fish and Fish Products is the authoritative reference source for nutritionists, dietitians and others interested in the nutritional composition of this food group. It is the only source of complete and up-to-date compositional data appropriate to the UK, much of which has never been published before. This supplement will also be of interest to those in other countries whose diet includes fish.

Vegetable Dishes creates a new food group containing over 340 vegetable-based dishes and provides information on 53 nutrients per food. Vegetable Dishes is unique in being the only comprehensive source of compositional data on this food group available in the UK. Of the 347 foods covered only 10 have appeared before, in either The Composition of Foods 5th Edition or previous supplements. The extensive selection of foods covered include popular vegetable dishes, vegetarian and vegan foods such as pulse and nut-based dishes, manufactured ready meals and dishes consumed by ethnic populations in the UK. Recipes have been collected from a wide variety of sources for dishes as consumed in the home. Supplementary sections detail recipe ingredients and cooking methods, alternative dish names and an alphabetical index of ingredients.

Fruit and Nuts lists over 350 foods and extends both the foods and nutrients covered in The Composition of Foods 5th Edition. Data are included covering the wider variety of fruit and fruit-based foods now eaten. In particular information is now available for fruit canned in both syrup and juice, and more 'exotic' varieties such as kiwi fruit and pecan nuts, as well as more varieties of popular foods such as apples and pears. Supplementary tables are included for carotenoid fractions, vitamin E fractions, phytic acid and organic acids, as well as a listing of taxonomic and alternative food names.

Vegetables, Herbs and Spices lists over 450 foods. The extensive new analytical results provide nutrient data for the wider variety of vegetable foods now eaten, including processed vegetables such as those canned and frozen, the increasingly popular 'exotic' vegetables like okra and mange-tout, and those cooked by modern methods such as stir-frying. Supplementary tables are included for fatty acid totals (for saturated, monounsaturated and polyunsaturated fats), new values for carotenoid fractions, and phytic acid, as well as a listing of taxonomic and alternative food names.

Sexual conflict permeates ancient religions, from injunctions about thy neighbor's wife to the sexual obligations of marriage. It is etched in written laws that dictate who can and cannot have sex with whom. Its manifestations shape our sexual morality, evoking approving accolades or contemptuous condemnation. It produces sexual double standards that flourish even in the most sexually egalitarian cultures on earth. And although every person alive struggles with sexual conflict, most of us see only the tip of the iceberg: dating deception, a politician's unsavory grab, the slow crumbling of a once-happy marriage, a romantic breakup that turns nasty. Bad Men shows that this "battle of the sexes" is deeper and far more pervasive than anyone has recognized, revealing the hidden roots of sexual conflict -- roots that originated over deep evolutionary time -- which characterise our sexual psychology. Providing novel insights into our minds and behaviours, Bad Men presents a unifying new theory of sexual conflict and offers practical advice for men and women seeking to avoid it.

In this highly informative and entertaining book, the founder of the vibrant new field of evolutionary consumption illuminates the relevance of our biological heritage to our daily lives as consumers. While culture is important, the author shows that innate evolutionary forces deeply influence the foods we eat, the gifts we offer, the cosmetics and clothing styles we choose to make ourselves more attractive to potential mates, and even the cultural products that stimulate our imaginations (such as art, music, and religion). The book demonstrates that most acts of consumption can be mapped onto four key Darwinian drives-namely, survival (we prefer foods high in calories); reproduction (we use products as sexual signals); kin selection (we naturally exchange gifts with family members); and reciprocal altruism (we enjoy offering gifts to close friends). The author further highlights the analogous behaviors that exist between human consumers and a wide range of animals.For anyone interested in the biological basis of human behavior or simply in what makes consumers tick-marketing professionals, advertisers, psychology mavens, and consumers themselves-this is a fascinating read.

If we all want love, why is there so much conflict in our most cherished relationships? To answer this question we must look into our evolutionary past, argues prominent psychologist David M. Buss. Based one of the largest studies of human mating ever undertaken, encompassing more than 10,000 people of all ages from thirty-seven cultures worldwide, The Evolution of Desire is the first work to present a unified theory of human mating behaviour. Drawing on a wide range of examples of mating behaviour,from lovebugs to elephant seals, from the Yanomamoe tribe of Venezuela to online dating apps,Buss reveals what women want, what men want, and why their desires radically differ. Love has a central place in human sexual psychology, but conflict, competition, and manipulation also pervade human mating,something we must confront in order to control our own mating destiny.Fully revised and updated to reflect the very latest scientific research on human mating, this classic work of evolutionary psychology explains the powerful forces that shape our most intimate desires.

Seminar paper from the year 2010 in the subject Economics - Case Scenarios, grade: 1,7, Otto-von-Guericke-University Magdeburg, language: English, abstract: After transformation processes in eastern Europe as a result of the decline of soviet power, markets were introduced to eastern European countries. Especially, security markets did mean and still mean great opportunities for investors from foreign countries. High volatility as basic feature of developing markets is also an important one for these three countries. However, there are a lot if differences between the security markets of Belarus, Ukraine and Russia.

Master's Thesis from the year 2011 in the subject Business economics - Marketing, Corporate Communication, CRM, Market Research, Social Media, grade: 1,0, Otto-von-Guericke-University Magdeburg, language: English, abstract: In 2009 the three academics On Amir, Dan Ariely and Leonard Lee published the article "In Search of Homo Economicus" in the Journal of Consumer Research (JCR). After having conducted five experiments the conclusion of this article was that people who put more trust in their feelings show more consistent preferences than people who base their decisions on analytics and deliberation. Supported was that resulting conclusion of the psychological fundamental that emotions are nothing more than efficient programmes, designed by evolution to ensure species preserving reactions on external influences. The author of the present paper tested the aforementioned tenor critically by setting up two experiments using the previous work by Amir, Ariely and Lee as a basis. In the first experiment 131 probands were tested, in a second slightly modified experiment 26 persons participated in the experiment. After several tests of the collected data material the conclusion of Amir, Ariely and Lee cannot be supported. In fact, data of persons who are assumed to be deliberate thinkers showed lower numbers of errors.

Why do women have sex? Is it purely for pleasure or the desire to reproduce? In their ground-breaking book, clinical psychologist Cindy Meston and evolutionary psychologist David Buss investigate the underlying sexual desires of women and identify 237 distinct motivations for sex. Drawing on more than a thousand intensive interviews conducted solely for the book, as well as their pioneering research on physiological response and evolutionary emotions, Meston and Buss give us a remarkably complex and nuanced portrait of female sexuality. They explore the use of sex as a defensive tactic against a man's infidelity (protection), as a ploy to boost self-confidence (status), as a barter for gifts (resource acquisition), or even as a cure for a headache (medication). Why Women Have Sex explores the deep-seated psychology and biology of female sexuality, and promises to inform every woman's - and her partner's - awareness of her relationship to sex and her own sexuality.

In der heutigen Zeit ist das Medium Internet aus dem Leben kaum noch wegzudenken. Auch der Begriff der Social Media, den sozialen Medien," ist allgegenwartig und deren Entwicklung ereignete sich mit hoher Geschwindigkeit. Jeder spricht nur noch von Social Media Plattformen wie Facebook, Musik und Videos auf YouTube und Kurznachrichten per Twitter. Da ist es schwer den Uberblick zu behalten. Der Nutzer der sozialen Medien ist langst kein passiver Teilnehmer mehr, sondern nutzt sie, um zu kommunizieren, sich zu informieren und fur viele andere Zwecke. Auch die Unternehmen erkennen diesen Trend und nutzen die Social Media, um ihre Produkte zu platzieren, mit ihren Kunden in Verbindung zu treten oder fur eine Vielzahl von Marketingmassnahmen. Fur diese Aspekte nimmt die Kommunikation eine zentrale Position ein und ist ein unverzichtbares Mittel im Umgang mit den sozialen Medien geworden. In der vorliegenden Studie wird analysiert, welchen Einfluss die Social Media auf die Markenkommunikation hat und wie sie diese verandert und steuert. Ausserdem werden die neuen" Moglichkeiten, die das Marketing durch Plattformen wie Facebook, YouTube & Co. erhalt, aufgezeigt und analysiert. Im Rahmen dieser Ausarbeitung werden zunachst die Grundsteine" fur den Umgang mit den sozialen Medien gelegt. Daraufhin werden ausgewahlte Marketingmassnahmen und deren Instrumente anhand von Beispielen naher beschrieben. Aufgrund der Vielzahl von Moglichkeiten und Formen der Social Media beschranken sich die Ausfuhrungen auf die wichtigsten" und pragnantesten Moglichkeiten. Dementsprechend ist es notwendig gezielte Abgrenzungen zu treffen und diese werden im Verlauf an der entsprechenden Stelle ausdrucklich erwahnt und gekennzeichnet. Abschliessend sollen Fallbeispiele das Thema abrunden" und die Anwendung und Relevanz, der zuvor beschrieben Theorien, bestati

Bachelorarbeit aus dem Jahr 2009 im Fachbereich BWL - Marketing, Unternehmenskommunikation, CRM, Marktforschung, Social Media, Note: 1,7, Otto-von-Guericke-Universitat Magdeburg, Sprache: Deutsch, Abstract: Michael Eugene Porter, 1947 geboren in Ann Arbor im Sudosten des US-amerikanischen Bundesstaates Michigan, ist einer der bekanntesten und einflussreichsten Wirtschaftswissenschaftler unserer Zeit. Mit bereits 26 Jahren wurde er Professor an der Harvard Business School. Der Okonom Porter beriet die Regierung Reagan in Wettbewerbsfragen, arbeitete unter anderem fur das Vereinigte Konigreich, Irland und mehrere Staaten Mittelamerikas. Thomas K. McCraw, Professor fur Wirtschaftsgeschichte an der Harvard Business School, unterstrich Porters Bedeutung mit den Worten: "Mike Porter is probably the world's most influential business academic and one of a handful of the most influential who have ever lived." Neben seinen Three generic strategies und weiteren Analysemethoden entwickelte Michael Porter auch das Modell der Five Forces, der funf, auf den Wettbewerb in einer Branche einwirkenden, Krafte. Dieses Funf-Krafte-Modell besticht durch seine Ubersichtlichkeit. Es ermoglicht eine Darstellung von Komponenten, welche den Wettbewerb zwischen Unternehmen ausmachen. Die Komplexitat der Struktur einer Branche kann mit Hilfe dieses Modellrahmens einfach und leicht uberschaubar dargestellt werden. Es bietet die Moglichkeit einer umfassenden Analyse der Gegebenheiten in der Branche, sowie in deren Umfeld. Porter's Five Forces thematisieren den Wettbewerb unter den Unternehmen in einer Branche, sowie die Bedrohung des betrachteten Unternehmens durch neue Wettbewerbsgestalter, Abnehmer, Lieferanten und Substitutprodukte. In dieser Bachelor-Arbeit sollen nun Porter's Five Forces theoretisch erlautert und in der Folge praktisch, an Hand des Biermarktes in Deutschland, angewendet werden. Daran anschliessen, wird sich ein Fazit und ein Ausblick fur die inlandische Bierbranche

Cereal and Cereal Products provides information on the nutrient composition of 360 cereal-based foods now consumed in the UK.