Social ties & sleep disruption (2013)

Social Ties and Adolescent Sleep Disruption
David J. Maume
First Published December 4, 2013
http://journals.sagepub.com/doi/abs/10.1177/0022146513498512

journalistic version:
https://www.npr.org/sections/health-shots/2013/12/05/248885401/teens-who-feel-supported-at-home-and-school-sleep-better

An incremental theory of personality

Preventing Symptoms of Depression by Teaching Adolescents That People Can Change
Effects of a Brief Incremental Theory of Personality Intervention at 9-Month Follow-Up
Adriana Sum Miu, David Scott Yeager
September 15, 2014
http://journals.sagepub.com/doi/abs/10.1177/2167702614548317

an incremental theory of personality—the belief that people’s socially relevant characteristics have the potential to change.

an entity theory of personality—believing people cannot change

Keywords:

  • cognitive theories of depression
  • implicit theories
  • universal prevention
  • developmental psychopathology
  • psychological interventions

journalistic version:
https://www.npr.org/sections/health-shots/2014/09/24/350933822/hearing-that-things-can-change-reduces-depression-in-teens

Epic friends > Depression

Epic friends > Depression
http://epicfriends.co.uk/depression

Depression in children and young people: information for young people
© 2017 Royal College of Psychiatrists
http://www.rcpsych.ac.uk/healthadvice/parentsandyoungpeople/youngpeople/depressioninyoungpeople.aspx

Charity SANE
http://www.sane.org.uk/home
Together we can #StopStigma
And change mental health for good
https://www.youtube.com/playlist?list=PLzbg-kf84mF7IKjXX4AunXCqNT4F1skmK

Proofing. Over-proved dough. Under-proved dough.

How to tell when your bread dough is done proofing and ready for the oven
3 September 2016
Written By Hanna Ibraheem
http://www.goodhousekeeping.co.uk/food/how-to-tell-if-bread-dough-under-proved-over-proved

https://www.youtube.com/watch?v=Wnxn_7bjlNk
overproofing, so that the gluten structure can’t hold the gases any longer and collapses.
To see if it’s properly proofed, press it with your finger.. the dough shoud spring back up slowly, leaving a small dent.
If overproofed, the dough won’t spring back up; underproofed, it’ll spring back fully and more quickly.
Another possibility is under- or overkneading, so that the gluten structure wasn’t well developed to begin with.
The dough (= the gluten inside the dough) should be stretchy, able to resist tears when pulled and spring back up when pressed.
At this stage it shouldn’t be sticky anymore either.