teistele antud teemast selgema ja arusaadavama pildi. Sellest tööst saab teada, et praktilise intelligentsuse jaoks on loodud pühiliselt kaks teooriat. Sternbergi triaadiline teooria ja Gardeneri mitmedimensiooniline inellientsuse teooria. Saime teada, et vaimse intelligentsuse juures arvestatakse nüüd ka praktilist intelligentsust, kuna see ei ole ainult akadeemiliste teadmiste omamine. Märkasime, et Spyderman ja Rothman ongi loonud vaimse inteligentsuse teooria, mille alla võib väga vabalt liigitada ka praktilise intelligentsuse. Väga oluline on veel ka teadmine, et IQ testide rakendamises ei ole sobilik tavapärane õpetaja, tal peavad olema vastavad oskused ja teadmised. 8 KASUTATUD KIRJANDUS Krull, Edgar 2000. Pedagoogilise psühholoogia käsiraamat.Tartu Ülikooli Kirjastus Sternberg, J. Robert, George B. Forsythe, Jennifer Hedlund, Joseph A
For instance, col- lege students experienced much stronger emotions when asked to imagine losses as opposed to gains in their romantic relationships or in their grade point averages (Ketelaar, 1995). Especially under conditions of risk and uncertainty, the threat of po- tentialloss plays a powerful role in human decision making (Tversky 8{ Kahneman, 1981; De Dreu 8{ McCusker, 1997). Health researchers Alexander Rothman and Peter Salovey have applied this insight to the medical arena, where individuals are fre- quently urged to undergo tests to detect existing illnesses (e.g., mammography pro- cedures, HIV screenings, cancer self-examinations). Because such tests involve the risk that a disease will be found and the uncertainty that it will be cured, messages stressing potential losses are most effective (Rothman 8{ Salovey, 1997; Rothman,
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Laville. 2006. Chemical oxidation decreases proteo- Simko, P. 2009b. Polycyclic aromatic hydrocarbons. In lytic susceptibility of skeletal muscle myofibrillar Handbook of Processed Meats and Poultry Analysis, proteins. Meat Science 73:536–543. edited by L. M. L. Nollet and T. Fidel. Boca Raton, Nout, M. J. R. 1994. Fermented foods and food safety. Fla.: CRC Press. Food Research International 27:291–296. Sinha, R., N. Rothman, C. P. Salmon, M. G. Knize, E. Oliver, C. N., B. W. Ahn, E. J. Moerman, S. Goldstein, D. Brown, C. A. Swanson, D. Rhodes, S. Rossi, J. S. and E. R. Stadtman. 1987. Age-related changes in Felton, and O. A. Levander. 1998. Heterocyclic oxidized proteins. Journal of Biological Chemistry amine content in beef cooked by different methods 262:5488–5491. to varying degrees of doneness and gravy made Ooizumi, T., and Y. L
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