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3% polidocanol foam sclerotherapy versus hemorrhoidal artery ligation with recto anal repair in hemorrhoidal disease grades II-III: a randomized, pilot trial
Get PDFPurpose: polidocanol foam sclerotherapy (SP) versus doppler-guided hemorrhoidal artery ligation with recto-anal repair (HAL-RAR) in the treatment of hemorrhoidal disease (HD) was analyzed. Methods: a prospective, randomized study including patients with HD grades II and III was performed. Participants were randomly assigned (1:1) into SP or HAL-RAR, during a recruitment period between September 2019 and February 2020. Therapeutic success (Sodergren’s and bleeding scores) was the primary outcome. Other outcomes evaluated included complications and implication in the professional life. Efficacy and safety outcomes were evaluated during the eight weeks after surgery or the final SP session. Results: forty-six patients were allocated either to SP (n = 22) or HAL-RAR (n = 24). Most patients achieved therapeutic success (SP 100 % vs HAL-RAR 90.9 %, p = 0.131). Complete success was higher in the SP group (91.7 % vs 68.2 %, p = 0.045) and SP patients had less complications (25 % vs 68.2 %, p = 0.003). HAL-RAR had a greater negative impact on work activity of the patient.info:eu-repo/semantics/publishedVersio
Intervenção do educador social com recurso a tecnologias: propostas de estudantes de licenciatura
No full textinfo:eu-repo/semantics/draf
Forest waste composting—operational management, environmental impacts, and application
Get PDFIn Portugal, the number of fres and the size of burnt areas are rising dramatically every year, increasing with improper management of
agroforestry wastes (AFRs). This work aims to study the composting of these wastes with minimal operational costs and understand
the environmental impact and the compost application on burnt soil. Thus, a study of life cycle assessment (LCA) was carried out
based on windrow composting processes, considering the avoided environmental impacts associated with the end-product quality
and its application as an organic amendment. Three composting piles were made with AFRs from the Residual Biomass Collection
Centre (RBCC) in Bodiosa (Portugal). Sewage sludges (SS) from an urban wastewater treatment plant were used as conditioning agent.
One pile with AFRs (MC) and another with AFRs and SS (MCS) were managed according to good composting practices. Another
pile with the AFRs was developed without management (NMC), thus with a minimal operational cost. Periodically, it was measured
several physical and chemical parameters according to standard methodologies. Eleven environmental impacts of compost production,
MC and MCS, were analyzed by a LCA tool, and their efect on the growth of Pinus pinea was evaluated, using peat as reference.
Composting evolution was expected for both piles. Final composts, MC and MCS, were similar, complying with organic amendment
quality parameters. Compost NMC, with no operational management, showed the highest germination index. Piles MC and MCS
showed similar environmental impacts, contributing to a negative impact on global warming, acidifcation, and eutrophication. Greater
growth was obtained with application of MCS, followed by MC, and fnally, peat. Composting is a sustainable way to valorize AFRs
wastes, producing compost that could restore burnt soils and promote plant growth and circular economy.info:eu-repo/semantics/publishedVersio
Health and well-being tourism: analysis of motivational factors through spa experiences
Get PDFThe increase concern about health and disease prevention and the average
life expectancy increase, in developed countries, are factors that have played an
important role in changing the tourist demand for health and wellness destinations
segments of great importance, with a significant impact on the economy and
employment in the regions (Ministry of Economy, 2021). Thus, the objective of this work
is to study the motivations of tourists who seek thermal spaces, so that the managers
of thermal organizations are able to respond to the new demands of the market. Based
on the knowledge of the different motivations, spa organizations will be able to adjust
their offer to the demand needs.info:eu-repo/semantics/publishedVersio
Detection of fake images generated by deep learning
Get PDFDuring the last few years, the amount of audiovisual content produced is continually increasing
with technology development. Along with this growth comes the availability of the same
information through numerous devices that any individual holds, including smartphones,
laptops, tablets, and smart TVs, in an entirely free and open manner. These type of content are
considered an authenticity element since they represent a reality record. For example, in court,
photos frequently determine the jury's course of action since what is available is a recorded
picture that validates a narrative and usually does not leave room for doubts. However, with the
advancement of Deep Learning (DL) algorithms, a new and dangerous trend known as
Deepfakes begins to emerge. For example, a deepfake can be a video or an image of a person
on which their face or body is totally or partially modified to appear to be someone else. This
technique is often used for manipulation, blackmailing, and spreading false information.
After recognizing such a dangerous problem, this study aims to uncover patterns that deepfakes
show to identify authenticity as accurately as possible, using machine learning and deep
learning algorithms. To get the highest level of accuracy, these algorithms were trained on
datasets that included both real and phony photos. The outcomes demonstrate that deepfakes
can be accurately identified and that the optimal model may be selected based on the specific
requirements of the application.RESUMO: Nos últimos anos, a quantidade de conteúdo audiovisual produzido tem vindo a aumentar
continuamente com o desenvolvimento da tecnologia. Juntamente com este crescimento, surge
a disponibilidade da mesma informação através de inúmeros dispositivos que qualquer
indivíduo possui, incluindo telemóveis, computadores, tablets e smart TVs, de uma forma
totalmente livre e aberta. Este tipo de conteúdo é considerado um elemento de autenticidade,
uma vez que representa um registo da realidade. Por exemplo, em tribunal, as fotografias
frequentemente determinam a linha de ação do júri, uma vez que o que está disponível é uma
imagem registada que valida uma narrativa e geralmente não deixa espaço para dúvidas. No
entanto, com o avanço dos algoritmos de Deep Learning (DL), começa a surgir uma nova e
perigosa tendência conhecida como Deepfakes. Por exemplo, um deepfake pode ser um vídeo
ou uma imagem de uma pessoa na qual o rosto ou o corpo é totalmente ou parcialmente
modificado para parecer ser outra pessoa. Esta técnica é frequentemente utilizada para
manipulação, chantagem e disseminação de informações falsas.
Após reconhecer um problema tão perigoso, este estudo tem como objetivo descobrir padrões
que os Deepfakes apresentam para identificar a autenticidade da forma mais precisa possível,
utilizando algoritmos de Machine Learning e Deep Learning. Estes algoritmos foram treinados
utilizando conjuntos de dados que contenham tanto fotografias autênticas quanto falsas, a fim
de obter o melhor nível de precisão. Os resultados obtidos mostram bons resultados na
identificação de deepfakes e que a escolha do melhor modelo pode ser ajustada às necessidades
da aplicação em causa
Problem based learning as a way to promote academic success and student’s engagement: case study of syllabus FOOD PRODUCTION MANAGEMENT
Get PDFThe present work describes the pedagogic strategies based on problem solving and practical application
of knowledge and competences used in the ambit of the syllabus “Food Production Management”, of the 2nd year
of the Higher Specialization Course (CTESP – Curso Técnico Superior Especializado) of Gastronomy, Tourism
and Well-Being ministered in the Department of Food Industry of the Agrarian School at the Polytechnic
University of Viseu. The students were asked to develop a project built around culinary preparations. The theme
chosen was recipes including chestnut, considering that is is one nut with a high relevance in Portugal, and
belonging to the tradition of culinary in the country. The project, comprised two parts, developed in parallel. One
part involved a collection of existing recipes using chestnut, and the other consisted in the development of an
innovative thematic menu, composed of original recipes containing chestnut. All tasks were developed in groups
of students, who had to conjugate collaborative learning with project based problem solving. The results obtained
were very encouraging, with all students showing successful realisation of the proposed tasks, and achieving a
good academic performance at this syllabus, with high classifications, resulting from the involvement, motivation
and desire to achieve success of all students.info:eu-repo/semantics/publishedVersio
Bank Market Power, Firm Performance, Financing Costs and Capital Structure
Get PDFIn this study, we provide a thorough analysis, conducted on a company-by-company basis, of the impact of bank concentration and the bank-relative power of banks on firm profitability, financing costs, and capital structure in a small economy like Portugal. Using a sample of 434,990 Portuguese companies, the study spans a time frame of 13 years (from 2006 to 2018). Principal component analysis (PCA) was used to determine bank concentration, and a new variable, “bank-related power”,was introduced. This work employed linear regression with static panel data for fixed and pooled effects, using Driscoll–Kraay standard errors and robust standard error estimation. A direct associ ation was found between business performance and the use of bank credit in highly concentrated banking markets (SMEs), and there is evidence of an inverse relationship when the relative power of banks increases (small business). Evidence also shows that financing costs increase with greater bank concentration, while firms’ capital structure improves under similar conditions. When a bank holds greater relative market power, it tends to exert a negative impact on the capital structure of large companies. However, an inverse relationship is observed in the case of SMEs. Unlike previous studies, the article assesses the effects of bank market power on each of the different companies involved by using both bank concentration (as a composite variable) and a new variable that measures the relative power of banks. Due to its extensive database and expanded time frame, this research is innovative in the context of small-sized companies.info:eu-repo/semantics/publishedVersio
Consumers’ Perceptions about Edible Insects’ Nutritional Value and Health Effects: Study Involving 14 Countries
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Open AccessFeature PaperArticle
Consumers’ Perceptions about Edible Insects’ Nutritional Value and Health Effects: Study Involving 14 Countries
by Raquel P. F. Guiné 1,*ORCID,Sofia G. Florença 1ORCID,Cristina A. Costa 1ORCID,Paula M. R. Correia 1ORCID,Nada M. Boustani 2ORCID,Irina Matran 3ORCID,Krešimir Jakšić 4ORCID,Cristina Chuck-Hernández 5ORCID,Elena Bartkiene 6ORCID,Ilija Djekic 7ORCID,Maria Papageorgiou 8ORCID,Leticia G. Arias 9ORCID,Malgorzata Korzeniowska 10ORCID,Maša Černelič-Bizjak 11ORCID,Dace Klava 12ORCID,Vanessa Ferreira 13ORCID,Emel Damarli 14ORCID andManuela Ferreira 15ORCID
1
CERNAS-IPV Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal
2
Faculty of Business and Administration, Saint Joseph University, Beirut 1104 2020, Lebanon
3
Department of Community Nutrition and Food Safety, George Emil Palade University of Medicine, Pharmacy, Science, and Technology of Targu Mures, 540139 Targu Mures, Romania
4
Department of Psychology, University of Zadar, 23000 Zadar, Croatia
5
Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey 64849, Mexico
6
Department of Food Safety and Quality, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
7
Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
8
Department of Food Science and Technology, International Hellenic University, 57001 Thessaloniki, Greece
9
BALAT Research Group, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
10
Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland
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*
Author to whom correspondence should be addressed.
Animals 2024, 14(11), 1631; https://doi.org/10.3390/ani14111631
Submission received: 6 May 2024 / Revised: 25 May 2024 / Accepted: 29 May 2024 / Published: 30 May 2024
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Simple Summary
Climate change is one of the drivers of change towards sustainable food systems food security. Therefore, food security is a priority all around the world and across different sectors of society. Edible insects are recommended as a sustainable source of food of animal origin, but their acceptance is very diverse across cultures and countries. Therefore, our work investigated the perceptions of consumers about edible insects in 14 countries. We concluded that depending on origin, the level of knowledge is different, which is a starting point to design more focused campaigns to promote EIs, not only in non-insect-eating countries, but also in insect-eating countries. Better knowledge about the health effects of EIs and their nutritive value is a driver of change.
Abstract
Insects have been consumed for time immemorial in many regions of the globe. However, in other parts, they are not traditionally eaten. Because they are a more sustainable source of animal protein and provide valuable nutrients as well as bioactive compounds with beneficial effects on the human body, their consumption is encouraged. Knowledge can serve as a tool for better acceptance of insects as food. In this context, the present work investigated the knowledge about the nutritional value and health effects of edible insects in different countries. Data were collected by employing a questionnaire survey translated into the different languages of all participating countries and were treated using statistical tools. A total of 7222 responses were obtained. The results indicated that for many issues, the participants manifested a neutral opinion (neither agree nor disagree), but the participants who manifested agreement/disagreement were generally well informed. They were also able to identify untrue facts and answer accordingly by disagreeing. Factor analysis showed four groups of questions: nutritive value, negative perception and risks, safety and benefits of insects and contamination and harmful components. Finally, significant differences were observed according to the sociodemographic variables studies (sex, age, education, living environment and country), with age and country being the most influential of the sociodemographic factors on knowledge. Therefore, increasing knowledge is envisaged as an essential factor in augmenting the recognition of edible insects as a nutritional food, presenting health benefits apart from being a more sustainable source of animal protein when compared with beef or pork meats.info:eu-repo/semantics/publishedVersio
Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu
Get PDFChestnuts are natural dried fruits grown in many regions of the globe and have been used in different gastronomic preparations for centuries. Chestnuts are part of the local gastronomic cultures in several regions and are also being used for culinary innovations. This work analysed 266 recipes containing chestnuts obtained from different sources, such as cookbooks or the internet. The recipes were classified according to different criteria, and data analysis included basic statistical tools, significance tests, factor analysis and cluster analysis.
The results showed that the utilisation of chestnuts was particularly frequent in main dishes containing meat of some sort (26.3%), as well as in desserts (24.4%). The chestnuts were usually added to the recipes mostly fresh, whole (24.1%) or cut (26.7%). The nature of the recipes was divided into classical or modern, being significantly associated with the form of incorporation of the chestnut, but not significantly associated with most of the variables used to classify the recipes (dish type, cooking, cooking method, preparation time, or moment of incorporation of the chestnut). Factor analysis indicated three factors, clearly differentiated, that in globally explained 58.1% of the variance. Cluster analysis allowed the establishment of four clusters of recipes, which were found significantly different according to all the variables used to classify the recipes. Ingredient analysis showed that the most frequent categories were spices, followed by vegetables & legumes and that the ingredients used in lower quantities were most frequently listed. Word clouds based on frequency indicated, in each of the categories, the most relevant ingredients, which were flour, butter, egg, pork, bacon, shrimp, onion, garlic, lemon, almond, salt, pepper, oil, and sugar. Lastly, a successful innovative thematic menu was developed and composed of recipes containing chestnuts, including one starter, one main dish, and one dessert.
This work allows to conclude about the diverse utilisation of chestnut as a gastronomic ingredient and not only as a dried fruit.info:eu-repo/semantics/publishedVersio
Relatório Final de Estágio no CLDS-4G Viseu Positivo
No full textEste relatório final de estágio apresenta uma análise abrangente das atividades realizadas durante o estágio conduzido no âmbito do programa Contratos Locais de Desenvolvimento Social - CLDS-4G, com foco no projeto Viseu Positivo, tendo em vista a formação frequentada na Escola Superior de Educação do Instituto Politécnico de Viseu, como parte do programa de mestrado em Intervenção Psicossocial com Crianças e Jovens em Risco, para a obtenção do grau de mestre. Os principais objetivos deste estágio incluíram a aquisição de experiência profissional, o desenvolvimento de habilidades técnicas específicas, o apoio às atividades conduzidas pela instituição de estágio e a observação atenta da prática profissional dos técnicos sociais. As conclusões extraídas desta experiência destacam uma compreensão mais aprofundada dos programas e projetos desenvolvidos no contexto das políticas sociais em Portugal, bem como um maior entendimento da rotina do profissional que atua nesses contextos.This final internship report presents a comprehensive analysis of the activities carried out during the internship conducted within the scope of the Local Contracts for Social Development - CLDS-4G program, focusing on the Viseu Positivo project, taking into account the training attended at the Institute's Higher Education School Polytechnic of Viseu, as part of the master's program in Psychosocial Intervention with Children and Young People at Risk, to obtain the master's degree. The main objectives of this internship included the acquisition of professional experience, the development of specific technical skills, support for activities conducted by the internship institution and close observation of the professional practice of social technicians. The conclusions drawn from this experience highlight a deeper understanding of the programs and projects developed in the context of social policies in Portugal, as well as a greater understanding of the routine of professionals who work in these contexts