120 female subjects were primed with presentations of pictures either of shoes or chocolate, then participated in a chocolate search 3. The study examines the effect of attention priming on subsequent chocolate consumption within a University context 2. Visual priming for chocolate increases chocolate consumption–an attention bias modification study. Journal of Healthy Eating, 38(1), 176-183. Scoffer, J., Treet, M., Nibbell, A., Tayste, C., & Snacker, A. The superscript numbers at the end of the sentence explain the features or elements covered. The concluding sentences discuss the text’s usefulness and relevance to different audiences, and to the student’s own research.Ĭlick here for more examples of annotated bibliographies written by UTS students.Below is a sample annotation (APA). Summary of the text, with a focus on the main claims made by the author.Ĭritique of the text, with its strengths and weaknesses briefly discussed. The introductory sentences explain what the text is about, along with its aim or purpose. Reference detailsīibliographic Details are always listed separately before the summary of the text. Always check which referencing style to use for your assignment. This book does not contain sufficient detailed information on the Five Flavours theory however, it has been useful in providing direction for further research regarding the relationship between the Five Flavours and the mechanisms involved in their production within the human body according to TCM theory. While this manuscript may be useful for a layperson being introduced to the key fundamental concepts of TCM theory and acupuncture practice, it could be unsuitable for academic study due to the informal language and the lack of supporting evidence for some historical claims. Furthermore, although the existence of herbal treatment in TCM is mentioned, basic concepts and applications are never revealed throughout the text. However, the details are vague and do not specify the function or relevance of the Five Flavours in theory or practice from a TCM viewpoint. Much of the theory is supported by clear and concise diagrams and the language used throughout is informal, which makes it more accessible for non‐academics. He further claims that because the stomach and spleen are responsible for producing the Five Flavours, they are highly influential in terms of our personalities, as these are determined by the interaction between the five flavours, with each person having a different combination of these flavours. Rogers’ theory is that the stomach and spleen are the most important organs for general wellbeing as they are the ‘first responders’ whenever food is ingested, and therefore affect how energy is first received by the body. Referring to the Five Flavours, Rogers illuminates the meaning behind a quote in the Huang Di Neijing which explains how they are produced and disseminated by the stomach and spleen. The book examines the fundamental theories of TCM and regularly stresses its differences with the modern medical perspective. The purpose of this text is to offer introductory information to students entering into the study of Traditional Chinese Medicine (TCM). 1997, An introduction to the study of Traditional Chinese Medicine: the Five Keys, 3rd edn, Acupuncture Colleges Publishing, Sydney. The conclusion would usually be one or two sentences at the end of the paragraph which explains how this text is relevant to your own research, or how it might be useful to other researchers.
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