Relatório de estágio para a obtenção do grau de mestre em Educação Pré-escolar e Ensino do 1º Ciclo do Ensino Básico

O presente relatório incorpora os principais pontos metodológicos, assentes em determinados pressupostos teóricos desenvolvidos no Infantário “O Girassol” e na Escola Básica do 1º Ciclo com Pré-escolar da Achada. A investigação-ação esteve patente durante toda a intervenção, visto ser uma metodologia promotora de uma constante atitude reflexiva. O docente deve questionarse acerca da sua ação e da repercussão desta na criança, tendo em conta as suas vivências e conceitos prévios. As diversificadas estratégias e ações que desenvolvi durante a intervenção tiveram em consideração a promoção de um ambiente educativo saudável, onde a criança tem um papel ativo na sua aprendizagem e procura vivenciar momentos de interação e interajuda que lhes serão fundamentais e significativos de um bom desenvolvimento. A aquisição de determinados valores inerentes a uma vida em sociedade pelas crianças revelou-se de extrema importância no seu desenvolvimento moral e nos comportamentos a adotar numa sala. A colaboração e envolvimento da comunidade educativa na promoção de uma educação de qualidade revelou-se, identicamente, imprescindível. Assim, este trabalho espelha, em termos teóricos e práticos, tudo aquilo que foi desenvolvido na prática como docente estagiária, o qual servirá de ponto de partida para uma futura carreira docente que se aproxima

Legendagem profissional vs. Fansubbing: descobertas no percurso de uma estagiária

O presente relatório tem como principal objetivo a reflexão e transmissão do testemunho da estagiária acerca do seu percurso evolutivo desde tradutora e legendadora amadora até legendadora profissional. A nível das modalidades de tradução audiovisual, salienta a legendagem como sendo a opção tradicional em Portugal. Visa, em suma, destacar a atividade profissional da legendagem e distingui-la da natureza amadora e polémica do fansubbing, bem como perspetivar possíveis futuros para profissionais e amadores. O relatório procurará igualmente estabelecer a ligação entre os conhecimentos teóricos e a sua aplicação prática, com a finalidade de realçar as aprendizagens assimiladas relativamente a técnicas, procedimentos, recursos, etapas do trabalho de legendagem e processos desenvolvidos, nomeadamente na tradaptação do Português e na tradução Inglês-Português

Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein

Vegetable proteins proved to be good emulsifiers for food emulsions with dietetic advantages. The use of these emulsions as car- riers for healthy ingredients, such as colourings, with antioxidant and other beneficial properties, is an interesting subject. In this work, the capacity of the biomass of the microalga Chlorella vulgaris (which has been widely used as a food supplement) as a fat mimetic, and its emulsifier ability, was evaluated. Pea protein emulsions with C. vulgaris addition (both green and orange – carotenogenic) were prepared at different protein and oil contents. The rheological properties of the respective food emulsions were measured in terms of the viscoelastic properties and steady state flow behaviour and texture properties. It was observed that the two microalgal forms evidenced a fat mimetic capacity in these emulsions, the performance of the green stage of this C. vulgaris organism was significantly (p < 0.05) better than the orange stage

Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions

The use ofmicroalgal biomass, a natural ingredi- ent, to colour oil-in-water pea protein stabilised emulsions was studied. Various levels of incorporation of Chlorella vulgaris green, Chlorella vulgaris orange (after caroteno- genesis), andHaematococcus pluvialis (red, after caroteno- genesis) were used, resulting in a wide range of appealing colours from green to orange and pink. The colour stability of the emulsionswas evaluated, through the evolution of the L∗a∗b∗ parameters (CIELAB system) along 6 weeks. The primary and secondary oxidation products of the emulsions were also determined, and an enhanced resistance to oxi- dation was evidenced by emulsions containing microalgae. Therefore antioxidant functionality was another positive aspect of its use as an ingredient. Colour stability, a va- riety of attractive hues, and added resistance to oxidation ensure an adequate compromise of sensory and functional properties for these novel emulsions

Transferências voluntárias no Ceará: uma avaliação

info:eu-repo/semantics/publishedVersio

Persistent primary hyperparathyroidism: an uncommon location for an ectopic gland: Case report and review

Primary hyperparathyroidism (PHPT) is a common endocrine disorder that mainly affects middle-aged women. Patients are usually asymptomatic. The disease might be ascribable to hyperplasia, carcinoma, and single or multiple adenomas. PHPT may be sporadic or familial, the latter comprising multiple endocrine neoplasia type 1 or 2A, familial benign hypocalciuria hypercalcemia, and hyperparathyroidism-jaw tumor syndrome. The most common causes for persistent PHPT are multiglandular disease, and missed abnormal ectopic or orthotopic parathyroid glands. Imaging localization studies should precede a new surgical intervention. Ectopic parathyroid glands are rarely located at the aortopulmonary window. For diagnosis confirmation, 99mTc-sestamibi SPECT/CT seems to be an advantageous test. Another possibility is to perform 99mTc-sestamibi followed by thoracic CT or MRI. Parathyroidectomy may be performed by means of median sternotomy, thoracotomy, or video-assisted thoracoscopy. We describe a case of persistent primary hyperparathyroidism due to the presence of an ectopic parathyroid gland found at the aortopulmonary window. As the investigation necessary to clarify the etiology of recurrent nephrolithiasis proceeded, the diagnosis of PHPT was determined. The patient underwent subtotal parathyroidectomy; nevertheless, PHPT persisted. Genetic syndromes that could account for this condition were excluded. Imaging studies available at that time were not able to locate abnormal glands; moreover, the patient refused to undergo surgical exploration. Later, the patient underwent 99mTc-sestamibi SPECT/CT, which revealed a parathyroid gland at the aortopulmonary window

Healthier foods with naturally encapsulated functional ingredients - microalgae

The use of microalgae as food ingredients has been tested in several food products due to their potential health promoting effects, probably related to a general immune-modulating effect (Belay, 1993). One of the main attributes of microalgae is their pigment content, and they are recognized as an excellent source of natural colourings and nutraceuticals. Beside chlorophylls, their primary photosynthetic pigment, microalgae also form various secondary pigments, such as phycobiliproteins and a wide range of carotenoids. The present work stems from a project that aims to use microalgal biomass as source of pigments, antioxidants and omega3-fatty acids in food productsThis work was supported by “Fundação para a Ciência e a Tecnologia” (FCT) through the research project PTDC/AGR-ALI/65926/2006

Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source

Factors such as an ageing population, increased health care costs and rapid advances in science and technology are likely driving the increase interest among consumers in attaining wellness through diet, which is in turn, fuelling interest in functional foods and changing the way that people eat. Microalgae have been largely cultured and commercialized as food and feed additives, their potential as source of high-added value compounds and their ability to positively affect human’s health due to their original chemical composition, is well known. Considering pasta is a main staple food, the objective of this study was to prepare fresh spaghetti enriched with different amounts of microalgae and to compare the fatty acid profile of pastas before and after cooking, with standard semolina spaghetti. The results show that fatty acid profile of pastas prepared with Isochrysis galbana and Diacronema vlkianum biomass incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure. The increase of the amount of the algae lead to a significant increase of EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) both in raw and cooked pastas, omega-3 fatty acids that can be obtained through seafoo