Low-fat cupuassu goat milk yogurt optimization by just-about-right scale / Otimização de iogurte de leite de cabra de cupuaçu com baixo teor de gordura em uma escala quase certa

Goat milk products have been characterized by unusual consumers with lower acceptance due to their flavor and odor known as goaty. In this context, it was aimed to optimize the cupuassu goat milk yogurt formulation by fat-replaces addition using a Just-about-Right scale (JAR). Five treatments were performed: whole goat milk (W); skimmed goat milk (S); inulin (SI); maltodextrin (SM); and whey protein (SW). The cupuassu goat milk yogurts were evaluated by acceptability index, JAR and penalty analysis. The addition of inulin, maltodextrin and whey protein increase consumer acceptance and purchase intention. However, lower scores were observed for flavor. In Just-about-analyses, caprine flavor and odor were rates as a JAR. All the treatment was penalized as lower cupuassu flavor and odor. These results suggest that the addition of fat-replaces and cupuassu pulp improves the sensory characteristics of skimmed goat milk yogurt

Estratégias de comunicação mercadológica em rótulos de alimentos consumidos por crianças

OBJECTIVE: Analyze marketing communication strategies (MCS) of labels of food products consumed by children under 5 years of age from the Brazilian National Health System (SUS) in the city of Rio de Janeiro. METHODS: In total, 390 labels of ultra-processed foods and industrialized baby foods were analyzed. The products were organized by similarity into 24 groups. Photographs of labels from each group were analyzed to identify the MCS, which were categorized into “presence of characters and/or celebrities,” “emotional appeal,” “freebies offering,” “health appeal,” “sensory stimulation,” “brand or slogan use,” “promotional price,” “advertisement under advertisement,” and “sustainability appeal.” The percentage frequency of labels according to the number of MCS per label; the total and average frequency of MCS according to the food group; the frequency of MCS type according to the food group; and communication resources by type of MCS were computed. RESULTS: 1 to 19 strategies were found per label and an average of 7.2 MCS per label, totaling 2,792 occurrences. The MCS “sensory stimulation,” “health appeal,” “brand or slogan use,” and “advertisement under advertising” were observed in all food groups. “Freebies offering” and “promotional price” were observed in eight and six food groups, respectively. In food groups of bread; dairy products; and sweets, candies, and goodies, all nine types of MCS included in the study were identified. The groups that presented fewer types of MCS (n=5) were: peanuts, instant noodles, and margarines. Of the total MCS identified on the labels, the most frequent were “sensory stimulation” (29.4%) and “health appeal” (18.2%); and the least frequent were “freebies offering” (0.8%) and “promotional price” (0.4%). The “emotional appeal” strategy presented the highest diversity of communication resources. CONCLUSION: Rigorous regulatory measures are required to protect consumers from massive exposure to MCS on food labels.OBJETIVO: Analisar estratégias de comunicação mercadológica (ECM) presentes em rótulos de produtos efetivamente consumidos por crianças menores de 5 anos usuárias do Sistema Único de Saúde na cidade do Rio de Janeiro. MÉTODOS: Foram analisados 390 rótulos de alimentos ultraprocessados e papas infantis industrializadas. Os produtos foram organizados por similaridade em 24 grupos. Realizou-se a análise das fotografias dos rótulos de cada grupo para a identificação das ECM, que foram categorizadas em: “presença de personagens e/ou celebridades”, “apelo emocional”, “oferta de brindes”, “apelo à saúde”, “estímulos aos sentidos”, “uso da marca ou slogan”, “preço promocional”, “propaganda sob propaganda” e “apelo à sustentabilidade”. Foram computadas: frequência percentual de rótulos segundo número de ECM por rótulo; frequência total e média de ECM segundo grupo de alimentos; frequência do tipo de ECM segundo grupo de alimentos; e recursos comunicacionais por tipo de ECM. RESULTADOS: Constataram-se de uma a 19 estratégias por rótulo e média de 7,2 ECM por rótulo, totalizando 2.792 ocorrências. As ECM “estímulo aos sentidos”, “apelo à saúde”, “uso da marca ou slogan” e “propaganda sob propaganda” foram observadas em todos os grupos de alimentos. Já “oferta de brindes” e “preço promocional” apareceram em oito e seis grupos de alimentos, respectivamente. Nos grupos pães, lácteos e doces, balas e guloseimas, foram identificados os nove tipos de ECM incluídos no estudo. Os grupos que apresentaram menos tipos de ECM (n = 5) foram: amendoins, macarrões instantâneos e margarinas. Do total de ECM identificadas nos rótulos, as mais recorrentes foram “estímulo aos sentidos” (29,4%) e “apelo à saúde” (18,2%); e as menos frequentes foram “oferta de brindes” (0,8%) e “preço promocional” (0,4%). A ECM “apelo emocional” apresentou a maior diversidade de recursos comunicacionais. CONCLUSÃO: São necessárias medidas regulatórias rigorosas que protejam o consumidor da massiva exposição às ECM em rótulos de alimentos

3D printing as a tool in anatomy teaching: An integrative review

Anatomy is essentially a three-dimensional content and learning its structures, through 3D impressions, for example, is of notable importance. In this context, traditional teaching methods, despite being highly effective, still have some limitations. Therefore, 3D printing has been introduced in the teaching of Anatomy, bringing several advantages, such as accuracy, personalized study and easy handling. Based on these premises, the objective of this work was to carry out an integrative review on the use of 3D printing in the teaching of human anatomy. A study was carried out in science direct, PUBMED, Scielo databases between 2010 and 2021 using the following descriptors 3D printing and teaching of anatomy. It was found that among the benefits of using 3D parts, there are: accuracy, durability, ease of production, good cost-benefit ratio and reduction of security risks linked to the fixation of cadaver and plastinated specimens. It was observed that in some studies most students preferred the use of 3D printing to traditional methods. Other studies have shown the importance of the use of 3D printing as a complementary tool to traditional methods of teaching anatomy. It was found that the use of 3D printing as a teaching tool may reduce the demand for bodies and overcome some of the governmental legal and ethical problems in the cadaver study, further studies should be carried out to assess the long-term impact of using 3D printing

AS FUNÇÕES DO ADMINISTRADOR E A FORMAÇÃO DE NOVOS ADMINISTRADORES NA PERCEPÇÃO DE EGRESSOS DO MESTRADO DA UNIVERSIDADE FEDERAL DO PAMPA – UNIPAMPA

O objetivo do presente estudo é analisar a percepção dos egressos do Mestrado em Administração da Universidade Federal do Pampa - UNIPAMPA a respeito da contribuição do Curso para o desenvolvimento das suas atividades docentes e para a formação de novos administradores. Para tanto, utilizou-se do método de estudo de caso, com caráter descrito e abordagem qualitativa, com coleta de dados por meio de entrevistas e documentos e técnica de análise de conteúdo para avaliar os resultados. A pesquisa concluiu que os egressos têm uma boa compreensão sobre quais são as funções do administrador, não obstante, com relação à formação de administradores, os egressos entendem que falta uma maior relação entre a teoria e a prática. Por fim, foi constatado que a percepção dos egressos é de que a instrumentalização para a atividade docente pelo programa de mestrado analisado não é ruim, pelo contrário, foi elogiada pelos egressos, mas tida como insuficiente, e corroboram a ideia de que os programas de pós-graduação enfatizam mais a pesquisa do que a docência

Goat coalho cheese with alcoholic beverages: a first report about technological aspects and their implications on physicochemical properties and starter culture / Queijo de coalho caprino com bebidas alcoólicas: um primeiro relato sobre aspectos tecnológicos e suas implicações nas propriedades físico-químicas e na cultura starter

The aim of this research was to determine the viability of the production of goat Coalho cheese seasoned with alcoholic beverages. Five treatments of goat Coalho cheese were prepared: without alcohol (control); with aged cachaça (T1); with cocoa honey liqueur (T2); with mead (T3); and with pure malt beer (T4). Samples were evaluated for chemical composition, pH, color, texture and total lactic acid bacteria (LAB) count during maturation (days 0 and 5) and storage (days 0, 10, 20, 30, 40, 50 and 60). Seasoned cheeses showed physicochemical characteristics according to the identity and quality of Coalho cheese, showing that alcoholic seasoning does not change the characterization of the final product. However, due to the shorter pressing time when compared to the literature and the timing of the seasoning, cheeses with alcoholic beverages negatively influenced the physicochemical (fat and moisture) and instrumental (pH, color and texture) characteristics. In addition, seasoned cheeses only showed LAB counts from the fifth day of maturation, demonstrating an initial inhibition of starter culture. Still, alcoholic seasoning has proven to be a viable technology. However, new pressing and seasoning times should be studied.The aim of this research was to determine the viability of the production of goat Coalho cheese seasoned with alcoholic beverages. Five treatments of goat Coalho cheese were prepared: without alcohol (control); with aged cachaça (T1); with cocoa honey liqueur (T2); with mead (T3); and with pure malt beer (T4). Samples were evaluated for chemical composition, pH, color, texture and total lactic acid bacteria (LAB) count during maturation (days 0 and 5) and storage (days 0, 10, 20, 30, 40, 50 and 60). Seasoned cheeses showed physicochemical characteristics according to the identity and quality of Coalho cheese, showing that alcoholic seasoning does not change the characterization of the final product. However, due to the shorter pressing time when compared to the literature and the timing of the seasoning, cheeses with alcoholic beverages negatively influenced the physicochemical (fat and moisture) and instrumental (pH, color and texture) characteristics. In addition, seasoned cheeses only showed LAB counts from the fifth day of maturation, demonstrating an initial inhibition of starter culture. Still, alcoholic seasoning has proven to be a viable technology. However, new pressing and seasoning times should be studied

OS DESAFIOS DA CARREIRA DOCENTE NO ENSINO SUPERIOR: UM ESTUDO COM PROFESSORES DA UNIVERSIDADE FEDERAL DO PAMPA

As relações inerentes ao ambiente acadêmico se fazem essenciais para o enfrentamento das dificuldades e desafios vivenciados por docentes nas instituições de ensino, sendo que tais relacionamentos sofrem também impacto das mudanças sociais do ambiente, como, por exemplo, o uso das tecnologias em sala de aula. Com base nisso, este estudo teve por objetivo compreender os desafios enfrentados pelos professores da Universidade Federal do Pampa, Campus Santana do Livramento, no seu relacionamento com seus pares, discentes e equipe diretiva, bem como os efeitos das tecnologias móveis no ensino-aprendizagem. Para tanto, realizou-se um estudo qualitativo, descritivo, a partir de uma pesquisa narrativa, tendo como participantes seis docentes da Unipampa. A partir das informações coletadas, verificou-se que há desafios nas relações com os pares, que podem estar relacionados a aspectos pessoais e/ou profissionais. Na relação com os discentes, evidenciou-se como dificuldade a falta de interesse e as carências na formação básica dos alunos. E para a maioria dos entrevistados o apoio recebido da equipe diretiva exerce influência positiva no desempenho de suas atividades. Por fim, observou-se que o uso das novas tecnologias está afetando diretamente o ambiente acadêmico, inclusive no que se refere ao comportamento de alunos e professores

Physicochemical analysis, consumer profile and sensory analysis of goat Coalho cheeses seasoned with alcoholic beverages / Análise fisico-química, perfil de consumidor e análise sensorial de queijos de coalho de cabra condimentados com bebidas alcoólicas

The present study sought to characterize the physicochemical, bacteriological and sensorial effects that alcoholic beverages exert on goat Coalho cheese. For that, goat Coalho cheeses were seasoned with alcoholic beverages and physicochemical and bacteriological analyses were performed on day 0, as well as sensory analysis. The potential consumers were expected to be slightly familiar with goat dairy products. Among the seasoned cheeses, goat Coalho cheese with beer had the best acceptability and purchase intention, a result that is associated with the typical consumption of such alcoholic beverage by potential consumers. Soft and white characteristics were the most emphasized by taste testers, what is in agreement with the instrumental color and texture. According to the principal component analysis (PCA), acid and alcoholic aromas and taste were the characteristics responsible for acceptability. Therefore, it is concluded that goat cheese with alcoholic beverages can be elaborated and have good acceptability

Iniciação à docência de Matemática: uma vivência diferente

O trabalho é uma reflexão das primeiras ações – didáticas e metodológicas – como professores de Matemática na Escola Básica, viabilizadas pelo projeto de extensão denominado “Iniciação à Docência”, do IFRS, Campus Osório. Tal trabalho tem como objetivo compartilhar vivências, experiências e inquietações que ocorreram desde a construção das atividades para determinados conteúdos, bem como a forma de trabalhar com os estudantes na Escola Básica, além das muitas incertezas advindas do processo de planejamento e da execução do trabalho docente. A metodologia adotada consistiu em um estudo de caso, que analisou a ação de treze docentes iniciantes em suas primeiras atividades como professores na Escola Básica, mais especificamente nos anos finais do Ensino Fundamental. O projeto foi desenvolvido em cinco escolas públicas do Litoral Norte do RS, na modalidade de oficinas. A teoria adotada foi a de Piaget, quanto ao processo de aprendizagem construtivista; a de Freire, quanto à necessidade do diálogo permanente em sala de aula entre professor e estudantes; e, por fim, a de autores de Educação Matemática, como Fiorentini, Pais e outros, que abordam reflexões quanto ao uso de diferentes meios e formas para se trabalhar na Escola Básica. Os principais resultados foram: a mobilização dos licenciandos ao planejarem e executarem as atividades, e a mesma dos estudantes das escolas ao explorarem as atividades em sala de aula; e a reflexão dos discentes em licenciatura, que precisam estudar e aprender muito, tanto Matemática quanto Educação Matemática, a fim de que se tornem professores

Pervasive gaps in Amazonian ecological research

Biodiversity loss is one of the main challenges of our time,1,2 and attempts to address it require a clear un derstanding of how ecological communities respond to environmental change across time and space.3,4 While the increasing availability of global databases on ecological communities has advanced our knowledge of biodiversity sensitivity to environmental changes,5–7 vast areas of the tropics remain understudied.8–11 In the American tropics, Amazonia stands out as the world’s most diverse rainforest and the primary source of Neotropical biodiversity,12 but it remains among the least known forests in America and is often underrepre sented in biodiversity databases.13–15 To worsen this situation, human-induced modifications16,17 may elim inate pieces of the Amazon’s biodiversity puzzle before we can use them to understand how ecological com munities are responding. To increase generalization and applicability of biodiversity knowledge,18,19 it is thus crucial to reduce biases in ecological research, particularly in regions projected to face the most pronounced environmental changes. We integrate ecological community metadata of 7,694 sampling sites for multiple or ganism groups in a machine learning model framework to map the research probability across the Brazilian Amazonia, while identifying the region’s vulnerability to environmental change. 15%–18% of the most ne glected areas in ecological research are expected to experience severe climate or land use changes by 2050. This means that unless we take immediate action, we will not be able to establish their current status, much less monitor how it is changing and what is being lostinfo:eu-repo/semantics/publishedVersio