Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 405874
Title Gluten, pills and talk : assessing emergent technologies from a patients'perspective
Author(s) Veen, M.
Source University. Promotor(en): Bart Gremmen; Cees van Woerkum, co-promotor(en): Hedwig te Molder. - [S.l.] : S.n. - ISBN 9789085858232 - 195 p.
Department(s) Methodical Ethics and Technology Assessment
Communication Science
Applied Philosophy Group
Publication type Dissertation, internally prepared
Publication year 2011
Keyword(s) spijsverteringsziekten - ziektepreventie - technologie - innovaties - beoordeling - technology assessment - patiënten - glutenvrije diëten - internet - on-line - communicatie - psychologie - digestive system diseases - disease prevention - technology - innovations - assessment - patients - gluten free diets - on line - communication - psychology
Categories Human Allergies
Abstract How can research in the area of celiac disease take patients into account? Celiac disease is an intolerance for gluten, for which a lifelong gluten-free diet is the only treatment currently available. The aim of this thesis is to gain insight into the everyday life of patients, so as to better align genomics research with their specific needs and wants. We study patients’ conversations in various settings: with each other on Internet forums, with family members during mealtime conversations, and with scientists during discussions about research findings. In our analysis we focus not so much on the content of the conversations, but on what people do with their talk. We show, for instance, that patients treat the diet as a collective phenomenon rater than an individual matter; that incidental deviations from the diet are not treated as inconsistent with the diet, but as a part of it; and that taste, rather than the health aspect of food, is used to maintain the diet.
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