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The Breastfeeding Journal: Your Physical, Mental and Spiritual Support System Through Pregnancy and Motherh Ood

為了解決健康管理的問題，作者Gentle, Carmelle 這樣論述：

A journal to help readers plan and prepare for their breastfeeding journey, with affirmations, meditations, expert advice, and confidence-building prompts. Prepare for your breastfeeding journey with this supportive journal, designed to help you feel confident on a physical, mental and spiritual

level during your pregnancy.Contains guided audio meditations! Use this insightful, authoritative guide to help you prepare for breastfeeding, uncover your subconscious beliefs, and elevate your confidence when feeding. In the same way you’ve been preparing for birth, you can now powerfully prepare

for stress-free breastfeeding! Expert Midwife, Tongue Tie Specialist and International Board-Certified Lactation Consultant Carmelle Gentle has provided breastfeeding support to public figures such as Paloma Faith and Kate Lawler. She will be your guide and support system as you plan and prepare for

your breastfeeding experience. Carmelle wants to change the narrative around breastfeeding and help you feel wholly prepared on a physical, mental, and spiritual level during your pregnancy. With essential tips and information, this guide will help you feel empowered and ready once your baby arrive

s. In these wisdom-filled pages, you’ll find: practical information and exercises to guide you through your breastfeeding journey pages for you to explore your thoughts and feelings calming guided audio meditations and thought-provoking quotes, visualizations, prompts, and affirmations exclusive tip

s from parents on what they wish they’d known As you embark on this transformational journey of motherhood, use this journal to tap into the best possible mindset for breastfeeding and feel confident and ready to feed your baby.

健康管理進入發燒排行的影片

探討數位科技導入餐飲服務業對於消費者服務體驗之影響

為了解決健康管理的問題，作者張雅涵 這樣論述：

數位革命成為一股強大的變革力量，然而大多數的研究討論上亦聚焦於導入數位科技對廠商之優勢和效益，卻少以從消費者視角深入地探討心理感受。因此，本研究首先透過文獻綜整分析針對餐飲業將不同數位科技進行分類，並整理說明這些不同類型數位科技之特性，進而運用消費者深度訪談分析這些科技運用對於消費者接觸時所產生之感受和體驗，欲歸納出消費者在面對各類型餐飲數位科技服務的不同服務情境所產生的可能正反面感受。研究結果發現在服務前、中，主要優點是省時、便利、舒適自在。在服務後，其主要優點有輕便方便、舒適自在、自主性。再者，個人的心理也產生截然不同的缺點，在服務前，主要缺點分別為:系統介面未優化、缺乏溫度真實感、服務

介面制式化、疏遠性。而在服務中的有:缺乏溫度真實感、使用介面不流暢、功能單一化。至於在服務後，強迫不適感、時差性、資料安全疑慮盜刷風險上述三個為主要缺點。最後，本研究貢獻方面，在實務管理意涵上，期望透過這些結果能供業者在導入數位科技於服務流程中之商業價值，以提供餐飲業者在擬定服務創新策略時之參考。

Birthing Liberation: How Reproductive Justice Can Set Us Free

為了解決健康管理的問題，作者Wade, Sabia 這樣論述：

Black maternal mortality statistics have not shifted in the past thirty years. The maternal mortality rate for Black patients is four to five times higher than it is for White patients. This is just one example of racism as a health and national crisis, but it is a particularly tragic one. Birthi

ng Liberation presents reproductive justice as the pathway to equity. The issue of reproductive justice may sound specific, but it is in fact the birthplace of liberation. Its four guiding principles--analyzing power systems, addressing intersecting oppressions, centering the most marginalized, and

joining together across issues and identities--have the power to lead us to collective liberation in all facets of life. Collective liberation rests on the idea that in order for us all to have equity in this world--from the safety of birthing children, to the ability to bring a baby home to a safe

community, to having access to resources, safety, and opportunities over the long term--we must all become liberated individuals. Sabia C. Wade is a renowned radical doula and educator inspired to create a guide for how we can all achieve liberation through trauma healing and reproductive justice.

Birthing Liberation creates a path to social and systemic change, starting within the birthing world and expanding far beyond.

臺灣消費者評估9種冷泡紅茶感官接受性與品飲過程感受變化之研究

為了解決健康管理的問題，作者邱思綺 這樣論述：

食品感官品評是以人類的感官系統作為工具，並用科學客觀的方式來探討感官感受與食品之間的交互作用，同時結合生理、心理與統計學的科學研究方法。動態感官品評技術有別於以往常見的靜態感官品評技術，可以知曉品評員品評樣品時，樣品在口中隨著時間之感受變化，相較於靜態感官品評，同一種樣品在動態感官品評時能蒐集到更多複雜的感官特性結果。茶是現今世界上消費最廣泛且受歡迎的三大主要飲料之一，其中，紅茶為大多數人能接受之類型。現今尚無針對紅茶之動態感官品評研究，因此本研究利用9分快感測試 (9-Point hedonic test)、選擇適合項目法(Check-All-That-Apply Method; CATA

法)、時序感覺支配法(Temporal Dominance of Sensations; TDS)、時序選擇適合項目法(Temporal Check-All-That-Apply; TCATA)評估9種臺灣冷泡紅茶（臺灣山茶、紅玉、蜜紅玉、青心烏龍、蜜青心烏龍、台茶12號、武夷、肉桂及鳳凰品種），以瞭解臺灣消費者接受性與感官特性及飲用後在口中之感受變化。冷泡茶樣品是以茶葉比水1:100的比例，用常溫水浸泡1小時後，放入5℃冷藏6小時製成。選擇適合項目法試驗招募87名消費者品評員，時序感覺支配法試驗招募108名消費者品評員，時序選擇適合項目法試驗招募95名消費者品評員。在評估試驗後進行統計分析，

包含變異數分析、考克蘭Q檢定、對應分析、集群分析、時序感覺支配法曲線、顯著感官特性之帶狀圖、時序選擇適合項目法曲線、時序選擇適合項目法差異曲線及軌跡圖。消費者接受性測試結果顯示，9種冷泡紅茶之接受性大多高於「沒有喜歡或不喜歡」的程度。選擇適合項目法(CATA法)研究結果顯示，在所有樣品感官特性中，消費者明顯感受到澄清明亮且具有光澤的外觀，而口感方面擁有明顯的回甘感及留香感。時序感覺支配法(TDS)研究結果顯示消費者對於臺灣山茶之品飲感受具有明顯的花香味及蜜香味。紅玉、蜜紅玉及台茶12號的感受較相似可視為同一群，澀感為此群主要被支配的感受。青心烏龍、蜜青心烏龍及武夷品種為同一群，草本味為其主要被

支配的感受。肉桂具有較豐富的感官特性。鳳凰品種在後期才出現澀感、回甘感及留香感之感受。時序選擇適合項目法(TCATA)研究結果顯示消費者在9種紅茶中感受到的主要特徵為澀感、草本味、留香感及回甘感，其次為花香味及清涼感。消費者認為花香味為飲用臺灣山茶時最主要特徵；紅玉、蜜紅玉及鳳凰品種則有明顯澀感；青心烏龍、蜜青心烏龍、台茶12號、武夷及肉桂品種則有明顯草本味。測試結束時，幾乎所有樣品都有感受到明顯回甘感及留香感。本研究以CATA法、TDS及TCATA來分析探討消費者對9種冷泡紅茶之感官感受及樣品在口中的感受變化，研究所建立之科學化且客觀的結果，可以幫助茶文化未來的行銷及推廣。