[Corneal donation and anticipatory care in palliative care]. / Don de cornées et abord anticipé du patient en soins palliatifs.

Until now, the early approach of palliative care patients for corneal harvesting has been unheard of in France. At the Centre Hospitalier Intercommunal de Villeneuve-Saint-Georges Lucie-et-Raymond-Aubrac, in the Val-de-Marne region of France, we offer a rigorous and respectful procedure and organization for patients who have been carefully selected for an early approach to donation.

Looking behind the choice of organic: A cross-country analysis applying Integrated Choice and Latent Variable Models.

This cross-country study investigates the relative role of organic labelling in consumers' purchase decisions for apples and the extent to which behavioral constructs, derived from an extension of the Theory of Planned Behavior, influence consumers' choices. We apply an Integrated Choice and Latent Variable Model, combining a discrete choice experiment with structural equation modelling. Empirical validation draws on data from an online survey conducted in three European countries (NGermany=404; NNorway=407; NUK=401). In all countries, price is by far the most important attribute in consumers' purchase decision of apples, followed by country-of-origin and production method. The results show considerable consistency across the investigated countries regarding the importance of behavioral constructs - attitudes, subjective norms, perceived behavioral control, trust, and personal moral norms - in explaining consumers' intentions to buy, and purchase choices for, organic apples, confirming the derived theoretical framework.

Elements of innovation and tradition in meat fermentation: Conflicts and synergies.

Fermented meats are often studied by food technologists and microbiologists with respect to their safety and quality properties. They are archetypal traditional foods, since they have originated as the products of empirical methods for meat preservation in a distant past and have evolved over many centuries towards a large assortment of varieties with strong territorial and socio-cultural connotations. Yet, an unambiguous definition of "traditional foods" is problematic and largely context-dependent, often being institutionalized and applied in a multitude of conflicting discourses by different actors. Contemporary food markets frequently rely on the seemingly oxymoronic concept of innovation-through-tradition, possibly as a manner to deal with a threatening and globalizing environment of change. The present paper focuses on the complex notion of "traditional fermented meats", following a four-dimensional hermeneutic setup (including a temporal, geographic, know-how, and meaning component). It gives an overview of elements of innovation and habits that are pertinent to meat fermentation and its technological and cultural track record. Such elements include the significance of time frames and localized production, as well as of artisan practice and the attribution of (cultural) meaning. Of particular interest is the reliance on "typical" microbial communities for fermentation. In addition, the boundaries of tradition and innovation in fermented meats are explored, with respect to what is acceptable to industry and consumers.

Transpulmonary thermodilution enables to detect small short-term changes in extravascular lung water induced by a bronchoalveolar lavage.

OBJECTIVE: To take the opportunity of a bronchoalveolar lavage to challenge the transpulmonary thermodilution for detecting the time course of changes in extravascular lung water. DESIGN: Observational study. SETTING: Medical ICU. PATIENTS: Mechanically ventilated patients in whom a bronchoalveolar lavage by bronchoscopy was performed. INTERVENTION: Transpulmonary thermodilution before and after bronchoalveolar lavage. MEASUREMENTS AND MAIN RESULTS: Before and at different times after bronchoalveolar lavage, transpulmonary thermodilution was performed to record the value of indexed extravascular lung water. For each measurement, the values of three thermodilution measurements were averaged at the following steps: before bronchoalveolar lavage, after bronchoalveolar lavage, and 1 hour, 2 hours, 4 hours, and 6 hours after bronchoalveolar lavage. The amount of saline infusion left in the lungs after bronchoalveolar lavage was also recorded. Twenty-five patients with suspicion of pneumonia were included. Twenty-eight bronchoalveolar lavages were finally analyzed. On average, 200 mL (180-200 mL) of saline were injected and 130 mL (100-160 mL) were left in the lungs. Between before and immediately after bronchoalveolar lavage, indexed extravascular lung water significantly increased from 12 ± 4 to 15 ± 5 mL/kg, respectively, representing a 169 ± 166 mL increase in nonindexed extravascular lung water. After bronchoalveolar lavage, the value of indexed extravascular lung water was significantly different from the baseline value until 2 hours after bronchoalveolar lavage and became similar to the baseline value thereafter. CONCLUSIONS: Transpulmonary thermodilution enabled to detect small short-term changes of indexed extravascular lung water secondary to bronchoalveolar lavage.

The dimensions of 'traditional food' in reflexive modernity: Norway as a case study.

BACKGROUND: This article aims to better understand the definition(s) of 'traditional' food. The authors discuss and exemplify how this rhetorical concept is used in the specialist literature and in Norwegian public debate. The authors ultimately propose a set of central dimensions of traditional food and their relevance across various discourses. RESULTS: After examining the use of the concept 'tradition' in scientific publications, the authors note that it is based on two main axes: time and know-how. These are interwoven in a 'meaning' dimension in the connection between time and culture, but also in a 'place' dimension that is systematically materialised in food. In order to better describe and understand the dynamic that emerges from the interplay of innovation and tradition, the article goes through the broadest use of 'traditional food' in public discourses, in national and regional newspapers, and in consumers' attitudes. There, the concept of 'traditional food' is used for both preserving historic values and renewing sense of identity. CONCLUSION: The article can be regarded as an empirical example which elaborates the understanding of tradition in reflexive modernity. It concludes that the concept of traditional food is neither fixed nor finite but is a fluid and energetic concept which, based on the tensions between four central axes, can adapt to the discourses of preservation, moderation and innovation.