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The study explores the work motivations and career needs of women, drawing on self-determination theory. The study aims to develop motivation theories and support organisations to shape the work environment addressing women’s work motivations and current career needs.

The exploratory study was conducted based on two research questions: Why do women change jobs? What are women looking for in a new workplace? To conduct this study, an online questionnaire with open-ended questions was prepared. Respondents were women who had applied for an administrative job post in Brazil, Mexico, Poland, Portugal and State of Palestine. Collected answers from 363 respondents were analysed by using Nvivo software.

This study presents women’s work motivations and career needs that affect the decision to change the job. Results indicate that women’s work motivations include four components: 1 − career growth (career development, skills improvement, challenges), 2 − competitive compensation (financial, personal fulfilment), 3 − work environment (organisational culture, work-life balance) and 4 − leadership (recognition, management leadership skills). Additionally, the study highlights four components of women’s current career needs: 1 − career growth (continuous professional development, challenges, training skills), 2 − competitive compensation (financial/fair pay, personal fulfilment), 3 − work environment (cooperation/teamwork, adequate tools, respect and safety) and 4 − leadership (clear organisation goals, communication/empathy, recognition, support).

Based on collected data, components of women’s work motivations and career needs were identified. The results provide contemporary and international evidence about the complex nature of women’s work motivations and career needs.

Individuals with an Autism Spectrum Disorder (ASD) diagnosis often desire to be useful to society and may have the ability to work. Unfortunately, in Poland as in other countries, most remain unemployed. The purpose of this paper is to determine the factors that make gaining and retaining employment difficult for people with autism from their perspective.

This paper presents a qualitative research synthesis, that explored experiences of 15 individuals with autism regarding the process of seeking and maintaining employment. In-depth interviews were conducted with each study participant, and four discussion panels were held with small groups.

The difficulties described by the study participants included lack of detailed information, anxiety, high stress levels and overcommitment. Some of them also reported that they were unable to find out the reasons for misunderstanding or dissatisfaction on the part of their employers.

The paper emphasizes the need to increase public awareness and reliable knowledge about autism spectrum disorders.

The paper draws conclusions regarding common difficulties from the perspective of individuals with autism. It shows how features associated with autism can be related to specific problems at work or during the process of looking for it. It also indicates changes that should be made in the employers' approach to help people with autism gain and retain employment.

This chapter describes the situation of Polish women in the process of democratic transition in Poland. Its analysis includes the participation of women in political life, the activities of women's organizations, and the social situation of Polish women. The first part of this work concerns the period of real socialism; analyzes the main points of the media discussion about the problems of women in processes of democratization in 1989; the political system after 1989, including a possible guarantee in achieving the quota of female representation on electoral lists, which certainly will increase the political representation of women in Polish political institutions.

This paper aims to optimize feed moisture contents, barrel temperatures, blending ratios of maize and lupine for processing of protein-rich best quality extruded product using a twin-screw extruder.

A three-factor three-level response surface methodology by Box-Behnken Design was applied to evaluate the effect of selected processing conditions of blending ratios of lupine (10-20 per cent), barrel temperatures (120°C-150°C) and feed moisture content (14-18 per cent) on functional, nutritional and sensory characteristics of produced snack food.

The results of functional properties such as radial expansion ratio, bulk density, water absorption index, water solubility index observed as 0.71-1.2, 0.33-0.92 g/cc, 4.4-6.4 per cent and 10.2-15.1 per cent, respectively. The snack food showed the moisture 5.6-7.2 per cent, protein 8.1-18.1 per cent, fiber 1.6-2.7 per cent, ash 1.6-2.2 per cent and carbohydrate 64.8-81.4 per cent. The independent variables (lupine blending ratio, barrel temperature and feed moisture content) posed significant effects on expansion ration (p = 0.0030), bulk density (p = 0.0026), water absorption index (p = 0.0075) and water-solubility index (p = 0.0116). Higher blending ratio of lupine was increase in the bulk density and water solubility index, but decrease in expansion ratio and water absorption index of snack food. Higher feed moisture content was led to a reduction in expansion ratio and water-soluble index of snack food. Whereas, higher feed moisture contents was lead to rise in bulk density and water absorption index. Fiber (p = 0.0145), ash (p = 0.0343) and carbohydrate (p = 0.0001) contents were significantly depended on blending ratio. Blending of lupine 15.06 per cent, barrel temperature of 150 °C and feed moisture content of 14.0 per cent produced the snack food with desirability value of 72.8 per cent.

Protein malnutrition is one of the major problems in child development in under developed countries including Ethiopia. Maize is a top producer in the country but least appreciated for cost. Lupine is one of the undervalued produce consumed in Ethiopia after boiling. Still data on the utilization of maize and lupine in the extruded snack preparation was very limited. Optimization of moisture and barrel temperatures for this snack was not reported clearly yet.