La atención y protección a los menores en situación de riesgo social desde los servicios sociales municipales: experiencia en el Ayuntamiento de Madrid.

Sin resume

Estrés, motivación y rendimiento

Treball final de Grau en Psicologia. Codi: PS1048. Curs acadèmic 2015-2016El objetivo general del estudio ha sido analizar la influencia que ejerce la percepción de estrés, la percepción de control y la motivación en el rendimiento. Para ello, llevamos a cabo dos experimentos. En el primer experimento, mediante una tarea de laboratorio tratamos de comprobar si el nivel de percepción de estrés influía en la cantidad de aciertos y el tiempo de reacción que obtenía el participante durante la realización de la tarea. En el segundo experimento, mediante un estudio de campo, intentamos encontrar como las variables percepción de estrés, percepción de control y motivación se relacionaban con el rendimiento obtenido por los participantes en la tarea. La muestra del primer experimento estaba compuesta por 36 estudiantes (25 mujeres y 11 hombres), con edades comprendidas entre los 18 y los 23 años. Los grupos experimentales se formaron a partir de los niveles de percepción de estrés (alto o bajo). La muestra del segundo experimento estaba compuesta por 26 varones deportistas, con edades comprendidas entre los 16 y los 19 años. Los grupos experimentales se formaron a partir de los niveles de percepción de control y percepción de estrés que tenían los sujetos. Debido a la distribución desequilibrada que se produjo en los grupos, únicamente se escogió aquel que tenía mayor número de participantes (Grupo 3: Alta percepción de control y baja percepción de estrés (21 jugadores)). La sesión experimental del primer experimento se llevó a cabo con la realización de una tarea de laboratorio denominada “Caras-Palitos”, en donde se obtuvo información sobre el rendimiento de los participantes en ésta. Mientras que la sesión experimental del segundo experimento se realizó en un campo de fútbol, donde se obtenía información sobre diversas variables (percepción de estrés, percepción de control, expectativa de rendimiento y la atribución del rendimiento), y sobre el resultado obtenido por el participante en el lanzamiento del penalti. Tras el análisis de los resultados obtenidos en ambos experimentos, no pudimos confirmar ninguna de nuestras hipótesis planteadas. No obstante, pudimos observar una clara tendencia en nuestro segundo experimento, donde la mayor parte de sujetos pertenecientes al grupo seleccionado (Grupo 3: baja percepción de estrés y elevada percepción de control), obtenían mayor número de aciertos, tenían mayor expectativa de resultado y tenían una mayor tendencia a la atribución interna respecto a su rendimiento.The main objective of this study was to analyze the influence that stress perception, control perception and motivation exert on performance. To this end, we conducted two experiments. In the first experiment, using a laboratory task we attempted to find whether the level of stress perception influenced the participant’s amount of correct answers and reaction time during completion of the task. In the second experiment, using a field study, we attempted to find how the same variables (stress perception, control perception and motivation) were related to participants’ performance in the task. The sample of the first experiment was comprised of 36 students (25 women and 11 men), aged between 18 and 23 years. The experimental groups were formed depending on their levels of stress perception (high or low). The second experiment’s sample was comprised of 26 male sportsmen, aged between 16 and 19 years. The experimental groups were formed depending on the levels of control perception and stress perception scored by the subjects. Because of the unbalanced distribution in the groups, only the group with the highest number of participants was chosen (Group 3: High control perception and low stress perception (21 players)). On the one hand, the experimental session of the first experiment was undertaken using a laboratory task called “Caras-Palitos”, with which information was obtained regarding participants performance in the task. On the other hand, the experimental session of the second experiment was undertaken on a football field, where information was obtained regarding several variables (stress perception, control perception, performance expectation and performance attribution), and also regarding the result obtained by the participant throwing a penalty kick. After analyzing the results obtained from both experiments, we couldn’t confirm either of our initial hypotheses. Notwithstanding, we were able to observe a clear tendency in our second experiment, where the majority of the subjects in the selected group (Group 3: low stress perception and high control perception), obtained a higher amount of correct answers, had higher result expectancy and a higher tendency towards internal attribution regarding their performance

A Learning Experience with the Digital Interactive Whiteboard in Pre-Scholar Education

La educación infantil se considera clave para el éxito futuro de los alumnos. En esta investigación analizamos la viabilidad del uso de contenidos trabajados con la PDI (Pizarra Digital Interactiva) con alumnos en edad preescolar como una herramienta para mejorar su proceso de aprendizaje. Presentamos un diseño cuasi-experimental basado en cuatro grupos no equivalentes, con postest. Los grupos de control han realizado todas las actividades definidas en los materiales didácticos, mientras que los grupos experimentales se les han proporcionado los contenidos desarrollados con la PDI. Las conclusiones muestran mejores resultados de aprendizaje en los grupos experimentales con respecto a los grupos de control.The pre-scholar education is considered a key factor for the future pupil success. Along this investigation we analyze the viability of working with the interactive whiteboard (IWB) with pre-school pupils in order to improve their learning process. We present a quasi-experimental design based on four nonequivalent groups and posttest. The control groups have done all the activities defined, while the experimental groups have received the contents in the IWB. The conclusions are that better learning results are obtained in the experimental groups than in the control ones.Generalitat Valencian

Percepciones familiares y docentes sobre cómo ha afectado a la pandemia a las personas con autismo

Treball Final de Grau en Mestre o Mestra d'Educació Primària. Codi: MP1040. Curs acadèmic: 2020/2021En el presente trabajo de final de grado, se presenta un estudio hecho a los padres y a las madres de niños con TEA sobre el COVID, con el fin de saber cómo les han afectado a las personas con autismo la pandemia y, sobre todo, como han gestionado sus emociones. Así pues, se presenta al principio una breve introducción sobre el autismo, rasgos básicos de la persona autista y se concreta un apartado sobre las emociones, en especial las contradictorias. En este estudio, han participado un total de 16 familias y se ha construido una encuesta de tipo, tanto cualitativo, como cuantitativo, donde se encuentran, preguntas de respuesta cerrada con tres opciones posibles, y preguntas de respuesta abierta. También se exponen los datos de la encuesta a las familias a través de diferentes gráficas, mostrando así, una gran variedad de porcentajes referidos a las gestión e identificación de emociones, a la ayuda recibida por el profesorado y al cambio y el efecto de la pandemia en el alumnado con autismo. Por lo tanto, se exponen el gran efecto negativo del COVID, las múltiples situaciones de estrés sufridas como consecuencia y el duro trabajo de conseguir mantener en la mayor medida posible la rutina de los pacientes con TEA.In this final thesis, a study is presented to parents of children with ASD about COVID, to know how the pandemic has affected people with autism and, above all, how they have managed their emotions. At the beginning is presented a brief introduction of autism, basic features of the autistic person and a section on emotions, especially contradictory ones, are presented at the beginning. In this study, a total of 16 families have participated and a survey of both qualitative and quantitative type has been constructed, where there are closed-answer questions with three possible options, and open-answer questions. The data from the survey to the families are also presented through different graphs, showing a great variety of percentages referring to the management and identification of emotions, to the help received by the teachers and to the change effect of the pandemic on the students with autism. Therefore, the great negative effect of COVID, the multiple stressful situations suffered as a consequence and the hard work of managing to maintain as much as possible the routine of patients with ASD are exposed

Effect of Temperature on 3D Printing of Commercial Potato Puree

[EN] The temperature and composition of food, during the printing process, maybe a key factor impacting on rheological properties. Currently, there is no evidence of authors analysing the effect of printing temperature on the characteristics of final products. The aim of this paper was to study the printability of potato puree when affected by printing variables, such as printing temperature and the composition of the potato puree. The printing temperature was studied at 10 degrees C, 20 degrees C and 30 degrees C, and the effect of the product composition on the printability was studied by analysing the rheological and textural properties. Viscosity-temperature profiles, flow curves and dynamic oscillation frequency analysis of potato puree were some of the techniques used in rheology analysis. Forward extrusion assays of formulated potato puree were used to study the compression force in the 3D printer. Results showed the formulation with higher content of dehydrated potato puree (38g of dehydrated potato puree in 250mL of whole milk) at a temperature of 30 degrees C were the most stable. The printability increase with the amount of the consistency index and the reduction of behaviour index. The mean force from extrusion test was correlated with printability but the effect of temperature did not help define this parameter.Martínez Monzó, J.; Cárdenas, J.; García-Segovia, P. (2019). Effect of Temperature on 3D Printing of Commercial Potato Puree. Food Biophysics. 14(3):225-234. https://doi.org/10.1007/s11483-019-09576-0S225234143G. Ares, A. Giménez, A. Gámbaro, Instrumental methods to characterize nonoral texture of dulce de leche. J. Texture Stud. 37(5), 553–567 (2006). https://doi.org/10.1111/j.1745-4603.2006.00068.xS. Bhattacharya, N. Vasudha, K.S. Krishna Murthy, Rheology of mustard paste: A controlled stress measurement. J. Food Eng. 41(3), 187–191 (1999). https://doi.org/10.1016/S0260-8774(99)00102-8F. Chuanxing, W. Qi, L. Hui, Z. Quancheng, M. Wang, Effects of pea protein on the properties of potato starch-based 3D printing materials. Int. J. Food Eng. 14(3), 1–10 (2018). https://doi.org/10.1515/ijfe-2017-0297I. Dankar, M. Pujolà, F. El Omar, F. Sepulcre, A. Haddarah, Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing. Food Bioprocess Technol. 11(11), 2021–2031 (2018). https://doi.org/10.1007/s11947-018-2159-5A. Derossi, R. Caporizzi, D. Azzollini, C. Severini, Application of 3D printing for customized food. A case on the development of a fruit-based snack for children. J. Food Eng. 220, 65–75 (2018). https://doi.org/10.1016/j.jfoodeng.2017.05.015F.C. Godoi, S. Prakash, B.R. Bhandari, 3d printing technologies applied for food design: Status and prospects. J. Food Eng. 179, 44–54 (2016). https://doi.org/10.1016/j.jfoodeng.2016.01.025C.A. Hamilton, G. Alici, M. in het Panhuis, 3D printing vegemite and marmite: Redefining “breadboards”. J. Food Eng. 220, 83–88 (2018). https://doi.org/10.1016/j.jfoodeng.2017.01.008S. Holland, T. Foster, W. MacNaughtan, C. Tuck, Design and characterisation of food grade powders and inks for microstructure control using 3D printing. J. Food Eng. 220, 12–19 (2018). https://doi.org/10.1016/j.jfoodeng.2017.06.008H.W. Kim, H. Bae, H.J. Park, Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material. J. Food Eng. 215, 23–32 (2017). https://doi.org/10.1016/j.jfoodeng.2017.07.017C. Le Tohic, J.J. O’Sullivan, K.P. Drapala, V. Chartrin, T. Chan, A.P. Morrison, et al., Effect of 3D printing on the structure and textural properties of processed cheese. J. Food Eng. 220, 56–64 (2018). https://doi.org/10.1016/j.jfoodeng.2017.02.003M. Lille, A. Nurmela, E. Nordlund, S. Metsä-Kortelainen, N. Sozer, Applicability of protein and fiber-rich food materials in extrusion-based 3D printing. J. Food Eng. 220, 20–27 (2018). https://doi.org/10.1016/j.jfoodeng.2017.04.034H. Lipson, M. Kurman, Fabricated: The New World of 3D Printing (John Wiley and Sons, Inc, New York, 2013)J.I. Lipton, Printable food: The technology and its application in human health. Curr. Opin. Biotechnol. 44, 198–201 (2017). https://doi.org/10.1016/j.copbio.2016.11.015Z. Liu, M. Zhang, B. Bhandari, Y. Wang, 3D printing: Printing precision and application in food sector. Trends Food Sci. Technol. 69, 83–94 (2017a, September). https://doi.org/10.1016/j.tifs.2017.08.018Liu, Z., Zhang, M., Bhandari, B., & Yang, C. (2017b). Impact of Rheological Properties of Mashed Potatoes on 3D Printing. https://doi.org/10.1016/j.jfoodeng.2017.04.017Z. Liu, M. Zhang, B. Bhandari, C. Yang, Impact of rheological properties of mashed potatoes on 3D printing. J. Food Eng. 220, 76–82 (2018a). https://doi.org/10.1016/j.jfoodeng.2017.04.017Z. Liu, M. Zhang, C.h. Yang, Dual extrusion 3D printing of mashed potatoes/strawberry juice gel. Lwt 96(February), 589–596 (2018b). https://doi.org/10.1016/j.lwt.2018.06.014S. Mantihal, S. Prakash, F.C. Godoi, B. Bhandari, Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Sci. Emerg. Technol. 44(September), 21–29 (2017). https://doi.org/10.1016/j.ifset.2017.09.012F. Ronda, S. Pérez-Quirce, A. Angioloni, C. Collar, Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach. Food Hydrocoll. 32(2), 252–262 (2013). https://doi.org/10.1016/j.foodhyd.2013.01.014C. Severini, A. Derossi, D. Azzollini, Variables affecting the printability of foods: Preliminary tests on cereal-based products. Innov. Food Sci. Emerg. Technol. 38, 281–291 (2016). https://doi.org/10.1016/j.ifset.2016.10.001C. Severini, A. Derossi, I. Ricci, R. Caporizzi, A. Fiore, Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects. J. Food Eng. 220, 89–100 (2018). https://doi.org/10.1016/j.jfoodeng.2017.08.025J.R. Stokes, J.H. Telford, Measuring the yield behaviour of structured fluids. J. Non-Newtonian Fluid Mech. 124(1–3 SPEC. ISS), 137–146 (2004). https://doi.org/10.1016/j.jnnfm.2004.09.001J. Sun, Z. Peng, W. Zhou, J.Y.H. Fuh, G.S. Hong, A. Chiu, A review on 3D printing for customized food fabrication. Procedia Manufacturing 1, 308–319 (2015). https://doi.org/10.1016/j.promfg.2015.09.057J. Sun, W. Zhou, L. Yan, D. Huang, L.y. Lin, Extrusion-based food printing for digitalized food design and nutrition control. J. Food Eng. 220, 1–11 (2018). https://doi.org/10.1016/j.jfoodeng.2017.02.028F. Yang, M. Zhang, B. Bhandari, Recent development in 3D food printing. Crit. Rev. Food Sci. Nutr. 57(14), 3145–3153 (2017). https://doi.org/10.1080/10408398.2015.1094732F. Yang, M. Zhang, B. Bhandari, Y. Liu, Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT Food Sci. Technol. 87, 67–76 (2018). https://doi.org/10.1016/j.lwt.2017.08.054M. Zhang, A. Vora, W. Han, R.J. Wojtecki, H. Maune, A.B.A. Le, et al., Dual-responsive hydrogels for direct-write 3D printing. Macromolecules 48(18), 6482–6488 (2015). https://doi.org/10.1021/acs.macromol.5b01550L. Zhang, Y. Lou, M.A.I. Schutyser, 3D printing of cereal-based food structures containing probiotics. Food Struct. 18(August), 14–22 (2018). https://doi.org/10.1016/j.foostr.2018.10.00