Abstract Background In the Netherlands, palliative care is provided by generalist healthcare professionals (HCPs) if possible and by palliative care specialists if necessary. However, it still needs to be clarifed what specialist expertise entails, what specialized care consists of, and which training or work experience is needed to become a palliative care special‑ist. In addition to generalists and specialists, ‘experts’ in palliative care are recognized within the nursing and medical professions, but it is unclear how these three roles relate. This study aims to explore how HCPs working in palliative care describe themselves in terms of generalist, specialist, and expert and how this self-description is related to their work experience and education. Methods A cross-sectional open online survey with both pre-structured and open-ended questions among HCPs who provide palliative care. Analyses were done using descriptive statistics and by deductive thematic coding of open-ended questions. Results Eight hundred ffty-four HCPs flled out the survey; 74% received additional training, and 79% had more than fve years of working experience in palliative care. Based on working experience, 17% describe themselves as a generalist, 34% as a specialist, and 44% as an expert. Almost three out of four HCPs attributed their level of expertise on both their education and their working experience. Self-described specialists/experts had more working experience in palliative care, often had additional training, attended to more patients with palliative care needs, and were more often physicians as compared to generalists. A deductive analysis of the open questions revealed the similarities and dis‑ tinctions between the roles of a specialist and an expert. Seventy-six percent of the respondents mentioned the impor‑tance of having both specialists and experts and wished more clarity about what defnes a specialist or an expert, how to become one, and when you need them. In practice, both roles were used interchangeably. Competencies for the specialist/expert role consist of consulting, leadership, and understanding the importance of collaboration. Conclusions Although the grounds on which HCPs describe themselves as generalist, specialist, or experts difer, HCPs who describe themselves as specialists or experts mostly do so based on both their post-graduate education and their work experience. HCPs fnd it important to have specialists and experts in palliative care in addition to gen‑eralists and indicate more clarity about (the requirements for) these three roles is needed.
This study aims to gain an in-depth understanding of the acceptance of a digital personal assistant, called Anne4Care, by older adult immigrants living with dementia in their own homes.
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In de ontwikkeling van voedingsmiddelen draait alles om smaak. Eten moeten vooral lekker zijn, toch? Om smaak en andere producteigenschappen in kaart te brengen wordt sensorisch onderzoek (SO) uitgevoerd. In de praktijk gebeurt dit vaak onder suboptimale omstandigheden vanwege bijvoorbeeld onvoldoende beschikbaarheid van panelleden en een gebrek aan tijd. Belangrijke beslissingen worden vervolgens gebaseerd op onbetrouwbare, invalide resultaten. Er is daarom een behoefte naar snelle, betrouwbare en valide methodieken. Daarbij geldt dat voedselkeuze een complex proces dat verder gaat dat het analytisch beoordelen van producteigenschappen. Zo kan de context van consumptie van invloed zijn op de perceptie van smaak. In het sensorisch onderzoeksveld is hier steeds meer aandacht voor. Hiermee beweegt SO zich richting consumentenonderzoek (CO). De overlap en wederzijdse beïnvloeding van elementen uit SO en CO zijn relevant tijdens verschillende fases van het productontwikkelingsproces. In dit postdoconderzoek zal Vera van Stokkom een snelle en flexibele onderzoeksmethode ontwikkelen en valideren. Elementen van SO en CO zullen geïntegreerd worden in een methodiek onder de werktitel Rapid Sensory & Consumer Modules Tool (RSCM-tool). De methodiek zal worden gericht op de productcategorie groenten. Groenten passen bij uitstek in een gezond en duurzaam voedingspatroon. Ook zal worden onderzocht of de RSCM-tool kan worden ingezet bij ouderen, omdat bij ouderen achteruitgang in sensorische perceptie plaatsvindt. Met dit postdoconderzoek wordt kennis en ervaring opgedaan over de toepassing van een nieuwe sensorische onderzoeksmethodiek (RSCM) die uiterst relevant is voor onderzoek met, en onderwijs op het gebied van voeding. Dit postdoconderzoek valt onder het Research and Innovation Centre Agri, Food & Life Sciences van Hogeschool Inholland. Naast een verbreding en verdieping op de onderzoekslijn Gezondheid in de Metropool en het domeinoverstijgende onderzoeksprogramma Food for Happy Ageing, zal dit onderzoek bijdragen aan duurzame curriculuminnovatie binnen de opleiding Food Commerce and Technology en de profilering van Hogeschool Inholland als kennispartner.
In line with the ‘Natuur- en milieubeleidsplan Caribisch Nederland 2020-2030 (NMBP)’ the consortium intends with this research proposal to contribute to a prosperous society with a resilient population and healthy natural environment. The Caribbean Netherlands are dealing with a situation where imported vegetables and fruits are mostly imported and hardly affordable. This leads to consuming unhealthy food and high obesities rates as a consequence. A lack of good agricultural practices with regard to water-smart and nature inclusive agriculture, as well as limited coping capacities to deal with hazards and climate change, results in very limited local production and interest. Initiatives that focused only on agrotechnological solutions for food resilient futures turned out to be ineffective due to a lack of local ownership, which jeopardizes sustainability. Moreover, the ‘green’ and ‘blue’ domains are not seen as attractive career perspectives among youth, hampering a bright future for those domains. The aim of this research is to contribute to water-smart and nature inclusive food resilience embedded in a local participatory perspective in the Caribbean Netherlands. To address the above challenges, a living lab approach is adopted, where youth will be trained as (co)-facilitators (WP1) who will contribute to a participatory envisioning process and an articulation of food resilient futures (WP2). Finally, based on the envisioning process local stakeholders will select and implement experiments for food resilient futures followed by dissemination of results among key stakeholders as well as children and youth at the BES islands (WP3). This project strategy will lead to a network of a living lab where professionals and youth work together on food resilient futures. Training manuals and the results of experiments with regard to water and food system alternatives will be used actively to encourage youth to be involved in sustainable agriculture and consumption.
What is the current career of alumni from the International Business School of hte Hanze University of Applied Sciences. Where do they work and what is the relevance of Internationalisation in the careers of these Alumni.IBS Hanze alumni work Internationally, some 30 % of the Dutch and Germnan alumni work in other countries than their nationality. For alumni of other nationalities both germany and the Netherlands seem te be countries of settlement. Alumni work in majority for larger companies that operate Internationally. This research explores if and how the career of IBS Hanze UAS alumni can be considered international.Country of settlement, nationality and home base of the employing company were considered in a descriptive research. Data was collected form the public LinkedIn profile of 2050 alumni as well as Hanze UAS internal databases. A smal qualitative research was conducted with 46 respondents to explore the questions why and how Internationalisation was relevant for the alumni.
