A Comparison of the Effects of Parental Stressors in Parents of Diagnosed Versus Undiagnosed Children

Previous literature has shown that stress can play a major role in family functioning and can be pronounced in families of children with special needs. The purpose of this study is to analyze potential stressors in families of children with special needs to determine whether a diagnosis for a child\u27s medical conditions has any impact on these stressors. Diagnosed and undiagnosed participants were obtained from the National Down Syndrome Society (NDSS), the National Down Syndrome Congress (NDSC), and the Syndromes Without A Name (SWAN) online discussion boards. Participants were solicited with an e-mail providing a link to an online survey with questions assessing their child\u27s diagnosis status, parent\u27s perceived severity of their child\u27s medical conditions, parental stress, reproductive decision-making, marital satisfaction, parental alliance, diagnosis values, demographics, and social support use. A volunteer qualitative interview was done to allow participants to elaborate on areas addressed in the survey. In all, there were 52 participants in the online survey and 15 participants for the volunteer interview. Parental stress values indicate that the undiagnosed population has a statistically significant higher amount of parental stress compared to the diagnosed population (t (39) = 2.282, p = .052). The parent\u27s perception of the child\u27s medical severity also significantly correlates with higher stress levels. It was found that social support significantly predicted parenting stress ( p = .002) and explained a statistically significant proportion of variance in parenting stress scores, p = .003. Overall, the results show that both groups found having a diagnosis had more benefits than not having a diagnosis. Ease in receiving therapies and prognosis were most commonly reported as benefits for having a diagnosis within both groups. There were no statistically significant correlations with reproductive decision-making, parental alliance, and marital satisfaction. The results of this study highlight the importance of identifying stressors in families of children with special needs

Zinco e cancêr: uma revisão

O câncer é uma das maiores causas de mobi mortalidade no mundo e, é cada vez maior o interesse sobre a importância da nutrição na prevenção do câncer. O zinco é fundamental na função com fatores de transcrição, defesa antioxidante e reparo do DNA e a deficiência alimentar desse mineral pode contribuir para danos e modificações oxidativas do DNA, que aumentam o risco de câncer. Em muitas doenças neoplásicas, alterações nos níveis de zinco plasmático têm sido encontradas e, parece que a suplementação deste mineral está associada com menor estresse oxidativo e melhora da resposta imune em pacientes com câncer. Esta revisão abordará o papel do zinco sobre aspectos relativos ao câncer e, apresentará alguns estudos clínicos sobre a deficiência de zinco nos pacientes portadores dessa doença

Combining knowledge discovery, ontologies, annotations, and semantic wikis

Semantic Wikis provide an original and operational infrastructure for efficiently com- bining semantic technologies and collaborative design activities. This text presents: a running example and its context (organization of the collections in a museum); concepts of wikis as a tool to allow computer supported cooperative work (cscw); concepts of se- mantic technologies and knowledge representation; concepts and examples of semantic wikis; anatomy of a semantic wiki (reasoning tools, storage, querying); and research directions.Laboratorio de Investigación y Formación en Informática Avanzad

Impact of corporate R&D on efficiency in OECD industries

Efficiency and productivity have always been a key issue in economic science. The analysis of the impact of R&D (Research and Development) has been extensively studied in industries and countries of more or less aggregated level. This paper aims to investigate the impact of corporate R&D in performance of low-tech industries, medium-tech and high-tech in OECD countries. This paper aims to answer the questions: Is the impact of R&D significant for all types of industries? If so, what are the differences and the magnitude of these effects in each of these types of industries? To this end, an unbalanced dataset from 2000 to 2011 was collected for the main countries of Europe and the United States concerning low, medium and high-tech to analyse the impact of the magnitude of corporate R&D and capital accumulation on productivity of these industries. The productivity of industries was measured by stochastic parametric frontier functions, in order to measure the efficiency of R&D and accumulation of capital on labour productivity. The main results highlight the impact of corporate R&D on productivity of high-tech industries, but for other industries those relations are not clear. However, capital accumulation became crucial on low technology to improve their performance. These results, although needing to include a more extensive dataset of industries across countries, refer the need for policy and decision makers to allocate public funds for R&D in high-tech industries, while the investment in capital seems crucial, particularly in low-tech industries to improve the productivity.info:eu-repo/semantics/publishedVersio

Effects of fat replacement on properties of whole wheat bread

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.A composição química da farinha de trigo e a presença de fibras afeta as características dos pães. Uma forma de contribuir com a prevenção de doenças crônicas não transmissíveis é através de alimentação saudável, incluindo grãos integrais na dieta alimentar e reduzindo as calorias de determinado alimento, substituindo a gordura. Assim, este trabalho tem como objetivo determinar a composição centesimal das amostras de farinha de trigo integral, refinada e as misturas entre elas; bem como os parâmetros farinográficos (absorção de água, tempo de desenvolvimento e estabilidade) das mesmas. Além disso, verificar volume específico, perfil de textura do miolo e análise de imagem de pães elaborados com 60% de farinha de trigo integral e com 3% de gordura ou com substituto de gordura. Os dados foram submetidos à análise de variância. À medida que aumenta o percentual de farinha integral, os teores de proteína, cinzas e fibra insolúvel alcançam valores significativamente maiores e a absorção de água fica maior na farinografia, bem como o tempo de desenvolvimento e a estabilidade. O amido modificado enzimaticamente utilizado na elaboração de pão com 60% de farinha de trigo integral funcionou como um efetivo substituto de gordura. O pão integral elaborado com substituto de gordura apresentou volume específico significativamente igual ao pão integral elaborado com gordura, porém com diferenças em relação a parâmetros do perfil de textura, maior firmeza e menor elasticidade além de maior densidade celular do que o pão elaborado com gordura

Influencing proactive and reactive aggression: C-SELF The socio-emotional learning fortification program in Antigua and Barbuda

There are no structured programs to respond to youth violence amongst students in the Caribbean. There has been little data collected and organized research conducted on the efficacy and impact of programs which may combat youth violence. Without rigorous impact evaluations, the region continues to lack effective and sustaining strategies for preventive programs. This manuscript shares outcomes from the implementation of the Children and Youth Social-Emotional Learning Fortification (C-SELF) strategy embedded into the curriculum in five schools in Antigua and Barbuda. In 2020, using data from 2017 to 2018, a mixed method study was conducted with 482 (intervention) and 152 (control) primary school students. Data was analyzed for the influence of the intervention on 16 factors. The findings suggest positive outcomes, without significance, in self-control and competence. It demonstrates the importance of social-emotional learning curriculum changes to increase children’s mastery of self-regulated behaviors, decision-making, self-management, and self-leadership skills

Caracterização do pão regional do distrito de Viseu e de Pão São

Dissertação de Mestrado em Qualidade e Tecnologia AlimentarO objectivo deste estudo visa a caracterização de diferentes amostras de pão Regional e pão São, procurando encontrar semelhanças e identificar os elementos diferenciadores dos mesmos. As amostras de pão Regional foram recolhidas no distrito de Viseu: Carregal do Sal, Cabanas de Viriato, Santar, Viseu, Mangualde, São Pedro do Sul e São Cipriano. No caso do pão São as amostras foram fornecidas pela empresa produtora, Fábrica do Pão localizada em Seia. Procedeu-se à caracterização física, química e sensorial, tendo sido avaliadas as diferentes propriedades em termos de média e desvio padrão das réplicas efectuadas. Posteriormente, procedeu-se a uma análise estatística, para comparação de médias e avaliação da significância das diferenças, tendo para tal sido usado o teste de Tuckey HSD. Foram ainda calculados os coeficientes de correlação de Pearson. Os resultados foram analisados recorrendo ao software SPSS para o Windows versão 19.0 e Statistic versão 6., sendo realizado o teste de análise de variância "one-way" (ANOVA). Numa fase posterior, os valores obtidos para as características do pão foram sujeitos a uma análise de componentes principais (PCA) e uma análise de Cluster. Em relação aos parâmetros químicos analisados no pão Regional, as amostras apresentaram algumas semelhanças e algumas diferenças, assim como também a nível físico e sensorial. No entanto, no que respeita à análise sensorial, as amostras foram, de modo geral, percepcionadas da mesma forma pelos provadores, não sendo detectadas diferenças significativas. Ainda assim, em termos de apreciação global a amostra preferida foi a da pastelaria Flor de Cabanas. Em relação aos parâmetros químicos, físicose sensoriais do pão São, as amostras mostraram-se semelhantes entre si, o que pode ser explicado por terem basicamente a mesma constituição em termos de ingredientes. Contudo, será de assinalar algumas diferenças em termos de fibra, hidratos de carbono, proteína e cloretos, devido à presença de farinha de tremoço numa das amostras. Quando comparadas as amostras de pão Regional com as de pão São, verificou-se que estas se apresentaram bastante diferentes, quer em termos químicos, físicos ou nível sensorial. Foi possível observar que ao nível sensorial os pães Regionais foram os preferidos pelos provadores.ABSTRACT: The aim of this study is the characterization of different samples of regional bread and healthy bread, trying to identify the similarities and contrasting elements in them. The regional bread samples were collected in the District of Viseu: Carregal do Sal, Cabanas de Viriato, Santar, Viseu, São Pedro do Sul and São Cipriano. The healthy bread samples were provided by the production company "Fábrica do Pão", located in Seia. The physical, chemical and sensory characterization was undertaken, having been avaluted the different proprerties in terms of mean value and standard deviation of the replicas made. Later, we proceeded to a statistical analysis for comparison of means and assessing the significance of the differences, having been used for this the Tukey HSD test. We also calculated the Pearson correlation coefficients. The results were analyzaed using the SPSS software version 19.0 for Windows and Statistica version 6, having been performed an analysis of variance "one way"(ANOVA). At a later stage, the values obtained for the characteristics of bread were subjected to principal components analysis (PCA) and cluster analysis. Regardind the chemical parameters analyzed in the regional bread, the samples showed some similarities and differences, as well as regarding the physical and sensory parameters. However, concerning the sensory analysis, the samples were generally perceived by the panelists in the same way, and no significant differences were observed. Still, in terms of the same way preferred by the panelists the sample from pastry "Flor de Cabanas". With respect to chemical, physical and sensory parameters of the healthy bread, the samples were similar, which can be explained by having basically the same constitution in terms of ingredients. However, there can be noted some differences in terms of fiber, carbohydrates, protein and chlorides, due to the presence of lupine flour in one sample. When comparing the regional bread samples with the healthy bread ones, it was found that they quite different, either at the chemical, physical or sensory levels. It was observed that at the sensory level the regional breads were those preferred by the tasters

New limonene-hybrid derivatives with anti-T. cruzi activity

The development of hybrid compounds containing limonene- and recognized anti-T. cruzi-heterocycle-frameworks is described. The six new compounds displayed broad antitrypanosomal activities having 5-nitrofuran and 5-nitroindazole derivatives, the best profiles. In addition, a 5-nitroindazole derivative evaluated against a panel of fungi exhibited relevant activities. Knowing that free-radical-production operates as one of the mechanisms of action on these heterocycles, we studied a potential extra-mechanism, membrane-sterols changes. Non-relevant T. cruzi squalene accumulation was observed for any of the tested hybrid-limonene derivatives. © 2010 Bentham Science Publishers Ltd.Fil: Alvarez, Guzmán. Universidad de la República; UruguayFil: Gerpe, Alejandra. Universidad de la República; UruguayFil: Benitez, Diego. Universidad de la República; UruguayFil: Garibotto, Francisco Matías. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Zacchino, Susana Alicia Stella. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Graebin, Cedric Stephan. Universidade Federal do Rio Grande do Sul; BrasilFil: Gomes da Rosa, Ricardo. Universidade Federal do Rio Grande do Sul; BrasilFil: Eifler Lima, Vera. Universidade Federal do Rio Grande do Sul; BrasilFil: González, Mercedes. Universidad de la República; UruguayFil: Cerecetto, Hugo. Universidad de la República; Urugua