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Violência obstétrica
No full textA violência obstétrica constitui uma violação dos direitos humanos e reprodutivos das mulheres, manifestando-se através de práticas desrespeitosas, abusivas ou negligentes durante o processo de gestação, parto ou puerpério.
Objetivo: Identificar, na literatura científica, as formas de violência obstétrica e os seus impactos na saúde física e mental das mulheres.
Método: Revisão integrativa da literatura nas bases PubMed, Web of Science e SciELO. Aplicaram-se critérios de inclusão (2020–2025, textos em português, inglês ou espanhol, com foco em grávidas e parturientes) e exclusão (opiniões, artigos fechados, irrelevantes). Dos 1353 artigos identificados, 5 foram selecionados para análise aprofundada.
Resultados: A prevalência da violência obstétrica varia entre 25% e 62%. As formas mais comuns incluem falta de consentimento, episiotomias e manobras não justificadas, abuso verbal e psicológico. Os impactos reportados abrangem desde trauma físico até depressão pós-parto, stress pós-traumático e perturbações no vínculo mãe-bebé.
Conclusão: A violência obstétrica é uma realidade transversal, exigindo maior sensibilização dos profissionais de saúde. O papel da enfermagem é essencial na promoção de cuidados respeitosos, empáticos e centrados na mulher, através da escuta ativa, educação para os direitos reprodutivos e vigilância ética durante o parto
Tamarindus indica sub-products as potential tools for simultaneous management of diabetes and obesity
No full textAiming at valorizing industrial wastes of tamarind, the present work evaluated the actions of seed, leaf and peel extracts on starch and fat absorption through starch and triglyceride tolerance tests in mice. The actions of all extracts on the α-amylase and lipase were also characterized using classical kinetic assays. All extracts inhibited starch digestion in vivo, but the seed extract was the most effective one with an ID50 of 151.4 mg kg−1. The mechanism behind this inhibition probably involves the pancreatic α-amylase, which was strongly inhibited by the seed extract under in vitro conditions (IC50 = 13.3 μg mL−1) and much less strongly by the leaf and peel extracts (IC50 values in the vicinity of 400 μg mL−1). The pancreatic lipase, conversely, was inhibited solely by the seed extract, with an IC50 of 31.5 μg mL−1. As a consequence of this property, the seed extract also inhibited triglyceride absorption, as indicated by olive oil tolerance tests, which revealed an ID50 of 214.9 mg kg−1. The seed extract also possessed the strongest antioxidant capacity and the highest content in phenolic groups. Chemical analyses revealed that all extracts present a great variety of phenolic compounds and that the seed extract possesses at least 5 unique compounds (ursodiol, masoprocol, lenticin, chenodeoxycolic acid and 13-keto-9Z,11E-octadecadienoic acid), which, according to docking studies, could be involved in the inhibition of both α-amylase and lipase. The overall conclusion is that the tamarind seed extract displays great potential for being used in the management of obesity and diabetes.This study was financially supported by a grant from the Council for Scientific and Technological Development (CNPq; 304090/2016-6), and the Araucaria Foundation (FA160/2022), Brazil. The authors are grateful to the Council for Scientific and Technological Development (CNPq), the Araucaria Foundation (FA), the Coordination for the Improvement of Higher Education Personnel (CAPES), the Complex of Research Support Centers of the State University of Maringá (COMCAP-UEM), the State University of Maringá (UEM), the Foundation for Science and Technology (FCT, Portugal) for financial support from the FCT/MCTES (PIDDAC) national funds to CIMO (UIDB/00690/2020 (https://doi.org/10.54499/UIDB/00690/2020) and UIDP/00690/2020 (https://doi.org/10.54499/UIDP/00690/2020)) and SusTEC (LA/P/0007/2020 (https://doi.org/10.54499/LA/P0007/2020)), and for the individual scientific employment program contract for the L. Barros contract (CEEC-INST, https://doi.org/10.54499/CEECINST/00107/2021/CP2793/CT0002)
Valorisation of waste cooking oils through [HMIM][HSO4] ionic liquid-catalysed biodiesel conversion
No full textBiodiesel consists of a mixture of fatty acid methyl esters (FAMEs) and is produced by processing vegetable oils or animal fats. Oil sources, not competing with the food market, such as waste cooking oils (WCOs), can be used, and ionic liquids (ILs) are promising catalysts, since they promote esterification/transesterification reactions to biodiesel. The objective was to study biodiesel production using 1-methylimidazolium hydrogen sulphate IL ([HMIM][HSO4]) as a catalyst in esterification/transesterification reactions with methanol, for oleic acid (OA) and simulated high acidic oils, in mixtures of 40%(w/w) OA to 60%(w/w) WCO. The IL recovery procedure was also assessed using water as solvent. Biodiesel production was carried out on two heating plates with automatic temperature control and magnetic stirring (IKA, digital C-MAG HS4 model, and VWR, VMS-C4 model). A centrifuge (SIGMA, model 2-4) was used for phase separation. Samples were dried in an oven (CIENTIFIC, series 9000) and all masses were measured on an analytical balance (accuracy: ±0.0002g and maximum: 210g; AE, ADA 210/C). FAME content was determined by GC (SHIMADZU, Nexis GC 2030), with FID, an AOC-20i autoinjector and an Optima BioDiesel F capillary column (30mx0.25mm). Analyses were carried out by FTIR with a Perkin Elmer equipment, Spectrum Two, and an ATR universal accessory. Reaction conditions were as follows: 65°C, 4 hr, raw-material/methanol molar ratio 1:10, and 10%(w/w) IL load. Using OA as the raw material, an acidity drop conversion of 81.2% was obtained. After seven reaction cycles, the conversion dropped to 69.4%, while the FAME content decreased from 64.7% to 57.5%. For WCO, a conversion of 45.6% was obtained and after nine reaction cycles it decreased to 27.2%, while the biodiesel FAME content decreased from 24.1% to 14.0%. The FTIR correlation between initial and final IL samples was 99.3% for OA and 90.0% for WCO, showing that the recovery method is efficient. For these operating conditions, IL only promotes esterification reactions
A collaborative experience involving students from different higher education courses
No full textO recurso a tarefas com ligação ao contexto laboral pode contribuir para promover uma aprendizagem significativa no ensino superior, tanto em termos de construção de conhecimentos como de desenvolvimento de competências transversais. Neste contexto, implementou-se uma experiência de ensino cujo foco foi a realização de trabalhos colaborativos entre estudantes que se encontravam em etapas diferentes do seu percurso académico. Um grupo frequentava a unidade curricular de Tecnologia Mecânica I, do curso de Licenciatura em Engenharia Mecânica, e o outro a de Segurança e Ambiente, do Curso Superior Técnico Profissional em Tecnologias Sustentáveis em Mecânica e Veículos. Os estudantes tinham o papel de “especialistas” na sua área, contribuindo para os trabalhos colaborativos com os conhecimentos adquiridos nas respetivas unidades curriculares e gerando conhecimento em conjunto. Concluiu-se que esta abordagem de ensino, para além promover uma maior autonomia no estudo dos conteúdos das unidades curriculares, contribuiu para a partilha de conhecimentos entre estudantes e para que estes experienciassem as dificuldades do trabalho em equipas diferenciadas.The use of tasks related to the work context can help to promote meaningful learning in higher education, both in terms of building knowledge and developing transversal skills. In this regard, a teaching experiment emphasized collaborative work among students at different stages of their academic journeys. One group was taking the Mechanical Technology I course unit in the Mechanical Engineering course, and the other was taking the Safety and Environment course unit in the Higher Professional Technical Course in Sustainable Technologies in Mechanics and Vehicles at a polytechnic higher education institution. The students played the role of "experts" in their respective fields, sharing the knowledge they had gained from their course units. This approach promoted greater autonomy in their studies and encouraged knowledge sharing among peers. Furthermore, it allowed students to experience the challenges of working in diverse teams
Donkey wonderland
No full textThe idea is to organise educational and recreational activities that contribute to combating loneliness among the elderly and to better understand these amazing animals. To reach this, AEPGA intends to organise donkey mediation activities that involve elderly people interacting with donkeys, aiming to mitigate several physical, mental and social health problems. Donkeys and the elderly, surprisingly, share a slower pace of life and a pearl of wisdom that comes with age. Donkeys are known for their calm demeanour, gentleness, sweetness, patience and resilience, which are qualities valued in old age. This interaction can emphasise the importance of care and well-being for animals, fostering a sense of purpose and connection with nature. In short, the well-being of people can be achieved alongside the well-being of animals (donkeys).
Objectives: Better wealth being, bring happiness to both donkeys and the elders.
Methodology: The WE project approach, in which a team of multidisciplinary and multicultural talents, through a simple co-creative design process, achieves the solution to the challenge proposed by the partner.
Result: Join us for a special weekend dedicated to Mirandês Donkey. Interactive and educational activities for all ages. Sponsor a donkey and support its preservation. Meet Tó, our star donkey, and follow his dedicated page on social media. Learn, connect, and help preserve this incredible part of our heritage.
Conclusions: The organisation was already carrying out various activities to bring people and donkeys together. Our solution enhances the communication of this activity and adds creativity to the work already being done
Novas e velhas estratégias de adaptação às alterações climátias dos pastores do PNM
No full textMountain pastoralists are among the communities most affected by climate change,
rendering empowerment of mountain communities and supportive policies essential
Challenges of Entrepreneurship through Digital Communication and Interaction Tools: Case Study in Mozambique
Get PDFThis article aims to analyze a real problem inherent to entrepreneurship through information and communication technologies (ICT) in the current world of private sector organizations in Mozambique. The problem under discussion points to elements such as: (1) identifying the digital platforms used and the importance attributed to them; (2) assessing whether SMEs have a content management and sharing strategy; (3) identifying the profile of the person responsible for producing/managing digital content, which led to the following research question: What are the challenges of entrepreneurship through digital communication and interaction tools that entrepreneurs encounter in Mozambique? The methodological procedures were developed in the following sequence: bibliographical research, case study, and content analysis. The analysis was carried out qualitatively to understand the challenges that entrepreneurs face when interacting with ICT in their activities. In the course of the research, the results or elements to be taken into account will be: to identify the digital platforms used by SMEs and the degree of importance that companies attach to them; to list the objectives pursued and the types of digital content produced; to find out whether the person responsible for content management is an in-house worker and whether they have been hired specifically to carry out this role or whether they accumulate this role with others; to find out the training of this in-house worker and to identify the requirements and skills most valued when hiring a digital content manager/producer
Valorização de cereais tradicionais: aplicação para a indústria cervejeira
Get PDFMestrado de dupla diplomação com a UTFPR, Universidade Tecnológica Federal do ParanáCereais são um grupo alimentar de alta produção e importância nutricional para a dieta humana. Inseridos nestes, os "cereais tradicionais"possuem valor distinto, devido às suas características agronômicas e nutricionais. A caracterização e adoção destes cereais em diferentes produtos agregam à cadeia produtiva em geral, contribuindo para a melhoria nutricional e inovação. Assim como o mercado cerealista, a indústria cervejeira se alastra por todo o globo, buscando inovações constantemente, seja para a diversificação e destaque da bebida, seja para reduzir custos de fabrico. Vislumbra-se aqui uma oportunidade de incrementar a cadeia de produção de cereais tradicionais e satisfazer a busca pela novidade dentro do mercado cervejeiro. Este estudo investiga o uso de três diferentes cereais tradicionais ibéricos (trigo barbela, cevada rabuda e centeio ibérico) na indústria cervejeira, por meio da produção de malte. De forma geral, os maltes produzidos adéquam-se aos padrões atuais da indústria cervejeira, com exceção da germinação, que apresentou valores razoavelmente abaixo dos relatados na literatura. Na tentativa de otimizar a malteação do trigo barbela, diferentes padrões de malte foram obtidos; todavia, modelos significativos não foram ajustados. Por fim, a influência da torra nas características do malte, com exceção da umidade do malte, não foram constatadas diferenças significativas para os macrocomponentes e perfil de ácidos gordos. No que concerne aos resultados do e-nose, é clara a distinção dentre os tratamentos avaliados.Cereals production are intimately linked to human history and development, having great nutritional value for the human diet. With more than 3 billion tons in 2022, cereal is the world’s largest crops, being widespread and increasing across the globe, depply intertwined in the diverse production chains. Among the existing varieties of cereals, there is the group of landraces with special value. Propagated and perpetuated regionally by small producers, these have characteristics that have distinction from current homogenic varieties, that arouse nutritional, agronomic and environmental interest. The characterization of these varieties and their adoption in different technologies contributes to the nutritional improvement and innovation of various products, adding value to whole production chain. As well as cereal market, the beer industry is spreading across the globe, and constantly seeking innovations, to distinguish from competitors, achieve new flavors, or for the reduction of manufacturing costs. This represents an opportunity to increase the landrace cereal production chain and satisfy the demand for innovation in the beer market. This researches is to the use of different Iberian’s landraces cereals in the beer industry, for production of malt and beer. In addition, this research also aims to optimize the malting process and evaluate the influence of roasting on fatty acids and other volatile compounds present in malt. In general, the produced malts meet the current standards of the brewing industry, with the exception of germination, which presented values reasonably below those reported in literature. In an attempt to optimize the malting of barbela wheat, different malt patterns were obtained; however, significant models were not adjusted. Finally, the influence of roasting on the malt characteristics, with the exception of malt moisture, showed no significant differences for the macrocomponents and fatty acid profile. Regarding the results of the e-nose, a glaring distinction among the evaluated treatments is evident.Este trabalho foi financiado pelo Projeto PRR (PRR-C05-I03-i-000161) com o título de “Desenvolvimento de cadeias de valor de cereais tradicionais para uma alimentação sustentável em Portugal”. O projeto está inserido na medida 12 - Alimentação sustentável e tem financiamento Nacional e Europeu. O projeto tem como objetivo promover a produção do cereal tradicional de Portugal e criar uma cadeia de valor que envolva os produtores, transformadores, comerciantes e consumidores
Analyses of pandemics’ quantitative data and economic indicators
Get PDFThe proposed work is a study that attempts to evaluate the financial impacts of pandemic mitigation strategies in order to be part of a central model that forecasts different scenarios in pandemic situations considering the impact of mitigation procedures in the Economic System and Healthcare System. Economic fluctuations impose a more significant challenge on prediction models, and pandemic modeling methodologies are primarily concerned with the variability of epidemic features, the efficiency of control measures over time, and the development of different viral variants. In this context, this paper correlates economic indicators with quantitative parameters of the last three respiratory virus pandemics, specifically the GDP and the unemployment rates, with a sample encompassing three European countries, the United Kingdom (UK), France, and Germany, that pass through the pandemics under study. The results provide intriguing information, such as the moderated and weak correlation factor between deaths with GDP in the Spanish flu and Swine flu, and the WWI and the 2009 crises can explain which. On the other hand, the correlation factors associated with COVID-19 show a weak to moderate correlation parameter with GDP and unemployment rates but present interesting numbers when the number of people fully vaccinated is compared with GDP. Also, as the correlation factor does not presente a strong relation between daily deaths and GDP, this indicates a necessity for comparison with other economic parameters.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CeDRI, UIDB/05757/2020 (DOI: 10.54499/UIDB/05757/2020) and UIDP/05757/2020 (DOI: 10.54499/UIDB/05757/2020) and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). Also, the researcher Kathleen Carvalho is grateful to the Foundation for Science and Technology (FCT, Portugal) support with the Ph.D. scholarship 2023.05134.B
Digital skills of teachers and students: contributions to understanding in the Mozambican context
Get PDFA pesquisa visa analisar como as competências digitais podem influenciar na mudança do perfil dos professores e alunos, de meros manipuladores de informação para intermediários dos processos educativos, e pretende-se compreender como as competências digitais são aplicadas no contexto educacional Moçambicano. De salientar que a pesquisa tem a seguinte questão de investigação: Quais Competências digitais dos professores e alunos e como elas podem contribuir para a melhoria da qualidade do processo de ensino- aprendizagem? Para a materialização da pesquisa pretendemos identificar e caracterizar as competências digitais adotadas para a concretização do processo de ensino-aprendizagem; determinar o nível de competências digitais dos professores; determinar o nível de competências digitais dos alunos. As respostas à questão de investigação serão conseguidas com suporte na metodologia qualitativa. Os resultados alcançados são positivos na medida em que as competências digitais trazem vantagens ao permitir e incentivar mudanças transformadoras no PEA, proporcionando práticas pedagógicas inventivas que promovem o desenvolvimento do pensamento crítico, do discernimento e da autonomia dos alunos.The research aims to analyze how digital skills can influence the change in the profile of teachers and students, from mere information manipulators to intermediaries in educational processes, and the aim is to understand how digital skills are applied in the Mozambican educational context. It is noteworthy that the research has the following research question: What are the digital skills of teachers and students and how can they contribute to improving the quality of the teaching-learning process? To materialize the research, we intend to identify and characterize the digital skills adopted to achieve the teaching-learning process; determine the level of teachers’ digital skills; determine the level of students’ digital skills. The answers to the research question will be achieved with the support of qualitative methodology. The results achieved are positive in that digital skills bring advantages by allowing and encouraging transformative changes in PEA, providing inventive pedagogical practices that promote the development of critical thinking, discernment and autonomy in students