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Creating a New Mission Statement
The New York Times: Forget the New Year’s resolution. This year, try creating a personal mission statement instead. While it is common for businesses to define goals and values with mission statements, most people never take the time to identify their individual senses of purpose. Most focus on single acts of self-improvement — exercising more, eating more healthfully, spending more time with family — rather than examining the underlying reasons for the behavior, says Jack Groppel, co-founder of the Johnson & Johnson Human Performance Institute, an Orlando-based coaching firm.
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8th World Congress of the World Institute of Pain
The 8th World Congress of the World Institute of Pain (WIP 2016, to be held May 20–23 ) is a major biennial gathering of pain management specialists. Aimed at physicians, researchers, students and nurses, WIP 2016 will combine participant-friendly educational activities with hands-on courses. This combined theoretical and practical approach has already facilitated breakthroughs in pain management interventional techniques.
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24th Biennial Meeting of the International Society for the Study of Behavioural Development
The 24th Biennial Meeting of the International Society for the Study of Behavioural Development will be held in Vilnius, capital city of Lithuania on 10–14 July, 2016. For more information, visit www.issbd2016.com/en/.
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Language on Twitter Tracks Rates of Coronary Heart Disease
Twitter can serve as a dashboard indicator of a community’s psychological well-being and can predict county-level rates of heart disease.
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Friends’ Personality Insights May Predict Your Longevity
Romantic partners walking down the aisle may dream of long and healthy lives together, but close friends in the wedding party may have a better sense of whether those wishes will come true.
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How Do We Grow To Like The Foods We Once Hated?
NPR: Why do some of us like to slather hot sauce or sprinkle chili powder onto our food, while others can't stand burning sensations in our mouth? It probably has to do with how much we've been socially pressured or taught to eat chili, according to Paul Rozin, a cultural psychologist at the University of Pennsylvania who has studied attitudes toward food for decades. We first read about Rozin's research on spicy food in Tasty: The Art and Science of What We Eat. It's a new book by John McQuaid that's been excerpted in the Wall Street Journal and was featured Sunday on Weekend Edition. We asked Rozin to tell us more about his work on spice tolerance.