Search for dissertations about: "Revealed preference"

Showing result 1 - 5 of 93 swedish dissertations containing the words Revealed preference.

  2. 1. Welfare Environment and Tourism in Developing Countries

    Author : Jessica Andersson; Göteborgs universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; welfare measures; recreation; indivisible in consumption; choke price; stated preference; revealed preference; coral reefs; Zanzibar; payment vehicle; economic transition; trickle down; bargaining power; Nash bargaining solution; focal point; informal and formal rights; local institutions;

    Abstract : .... READ MORE

  4. 2. Testing for Rationality, Separability and Efficiency

    Author : Per Hjertstrand; Nationalekonomiska institutionen; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Revealed preference; Regional convergence; Rationality; Nonparametric; NONPAR test; LP test; GARP; Efficiency; Data Envelopment Analysis DEA ; Afriat’s Theorem; Bootstrap; Swofford and Whitney test; Weak separability;

    Abstract : This thesis aims to propose, evaluate and apply test procedures for rationality, weak separability and efficiency. In particular, it focuses on nonparametric revealed preference procedures. READ MORE

  5. 3. Sensory, attitudinal, and contextual aspects of the meal : health implications and connections with risk factors for coronary heart disease and obesity

    Author : Erika Rapp [Nordin]; Åsa Öström; Inga-Britt Gustafsson; Judith Annett; Inger M. Jonsson; Mai-Lis Hellénius; Örebro universitet; []
    Keywords : Abdominal fat; Basic tastes; Bitterness; BMI; Coronary heart disease; Dietary fat content; Eating context; Food; HDL-cholesterol; Health promotion; Intervention; Meal; Perception; Preference; PROP; Beska; BMI; Bukfetma; Fetthalt; Grundsmaker; HDL-kolesterol; Hjärtinfarkt; Hälsa; Intervention; Mat; Måltidsmiljö; Preferens; PROP; Sensitivitet; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : Det övergripande syftet var att undersöka mat- och måltidsrelaterade faktorer som bidragande orsak till övervikt och hjärt-kärlsjukdom.I en sensorisk studie jämfördes individer som insjuknat i hjärtinfarkt med en frisk kontroll-grupp med avseende på preferens för mat med hög respektive låg fetthalt, smakkänslighet för grundsmakerna (surt, beskt, salt, sött, umami och metalliskt) samt det beska ämnet 6-n-propylthiouracil (PROP). READ MORE

  6. 4. Passengers’ choices in multimodal public transport systems : A study of revealed behaviour and measurement methods

    Author : Ulrik Berggren; Trafik och väg; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Public transport; Travel behaviour; Revealed preferences; Travel survey;

    Abstract : The concept of individual choice is a fundamental aspect when explaining and anticipating behavioural interactions with, and responses to, static and dynamic travel conditions in public transport (PT) systems. However, the empirical rounding of existing models used for forecasting travel demand, which itself is a result of a multitude of individual choices, is often insufficient in terms of detail and accuracy. READ MORE

  7. 5. Mechanistic aspects of host plant preference in butterflies

    Author : Alexander Schäpers; Stockholms universitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; zoologisk ekologi; Animal Ecology; etologi; Ethology; zoologi; Zoology;

    Abstract : Searching and locating resources is essential for survival. In herbivorous insects search behavior is conducted on several scales, requiring input and integration of information from different sensory modalities. READ MORE