161,106 research outputs found
Variations on the Author
No full text“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Ambiente alimentar do campus sede da Universidade Federal de Santa Catarina
No full textDissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências da Saúde, Programa de Pós-Graduação em Nutrição, Florianópolis, 2014Ambiente alimentar caracteriza-se pela acessibilidade aos alimentos e bebidas aos indivíduos. Ambientes com maior disponibilidade e acesso a alimentos mais saudáveis, exercem maior influência nas escolhas alimentares, facilitando o consumo destes alimentos. Pelo fato de estudantes frequentarem a universidade por vários anos, os alimentos e bebidas comercializados neste ambiente e arredor, podem influenciar na qualidade da sua alimentação. Nesse sentido, o objetivo do presente estudo foi caracterizar o ambiente alimentar do campus sede de uma universidade pública da região sul do Brasil, identificando a qualidade alimentar e nutricional, tipos e preços dos alimentos e bebidas comercializados nas lanchonetes e restaurantes do campus. A coleta de dados foi realizada nos meses de outubro e novembro de 2013, por meio de um censo dos estabelecimentos situados no campus sede da universidade, totalizando 13 lanchonetes e seis restaurantes. Os instrumentos utilizados para a coleta de dados foram o Nutrition Environment Measures Survey - Restaurants (NEMS-R), traduzido para o português e adaptado para o Brasil para ser aplicado em restaurantes e similares com diferentes tipos de serviço, e um formulário para complementar os dados nas lanchonetes. Houve aprovação prévia pelo Comitê de Ética em Pesquisa com Seres Humanos com consentimento de todos os responsáveis pelos estabelecimentos avaliados, bem como do órgão que regulamenta os serviços prestados por estes estabelecimentos na universidade analisada. Cerca de 16% disponibilizavam informação alimentar ou nutricional, o apelo para opções saudáveis, considerado um facilitador para promoção de alimentação saudável era praticado por apenas um restaurante e 92.3% das lanchonetes ofereciam porções reduzidas. Entre as lanchonetes, 23% comercializavam ofertas combinadas de alimentos e bebidas por um preço único. Quanto aos restaurantes, a mediana do preço por peso da refeição foi R 1,50 para estudantes. Metade destes ofertavam fruta in natura como sobremesa e café sem adição de açúcar aos clientes, gratuitamente. Cerca de 67% destes locais disponibilizavam cereais integrais no bufê; 83% ofereciam carne vermelha assada, cozida ou chapeada, 50% carne branca frita e 50% carne branca não frita; 100% dispunham de saladas sem molhos adicionados e leguminosas sem embutidos. Nas lanchonetes, os salgados assados refinados e integrais eram comercializados em todas, enquanto os salgados fritos de massa refinada estavam em 69% das lanchonetes. Os recheios mais evidenciados nos salgados comercializados eram compostos por carne vermelha e embutidos (100% das lanchonetes). Os bolos de massa refinada com recheio e/ou cobertura eram os comercializados em um maior número de opções (média de 3 opções). Os sanduíches com carne vermelha eram os mais encontrados nas 12 lanchonetes que comercializam esta categoria de alimento, nas versões integral e refinada, sendo o sanduíche de carne vermelha no pão refinado o mais barato. Não foi encontrada fruta in natura nas lanchonetes analisadas, apenas salada de frutas em 11 delas. Dentre a variedade de bebidas comercializada, o suco natural de fruta era a única bebida ofertada por todas as 13 lanchonetes. No entanto, ao comparar os preços de opções com menor e maior qualidade alimentar e nutricional, constatou-se nas lanchonetes que as opções de menor qualidade alimentar e nutricional apresentaram menor preço em relação às opções de melhor qualidade. Estas diferenças de preço foram significativas entre o chá industrializado e o chá infusão preparado na lanchonete (pAbstract: Food environment is characterized by the accessibility to food and beverages by individuals. Environments with greater availability and access to healthier food influence more on food choices, facilitating the consumption of these foods. Because of the fact that students attend the university for many years, the food and beverages sold in this environment and surroundings can influence the quality of feeding. Accordingly, the goal of the present study was to characterize the food environment of the head office of a public university in the south region of Brazil, identifying the food and nutritional quality, types and prices of food and beverages sold in the campus cafeterias and restaurants. The data collection was performed during the months of October and November of 2013, by a census of establishments placed in the head campus of the university, adding up to 13 cafeterias and 6 restaurants. The instruments used for the data collection were the Nutrition Environment Measures Survey - Restaurants (NEMS-R), translated to Portuguese and adapted to Brazil to be applied in restaurants and similar with different types of services, and a form to complement the data in cafeterias. There was preview approval by the Ethics comity in research with human beings with consent of all the responsible for the establishments in the analyzed university. About 16% displayed food or nutritional information, the appeal for healthier choices, considered a facilitator for the promotion of healthy feeding was practiced by 1 restaurant and 92,3% of the cafeterias offered reduced portions. Among the cafeterias, 23% sold offers combined of food and beverages for a single price. As for the restaurants, the average price for weight of food was R20,80 for kilo, while the restaurants of the university served a complete meal for the fixed price of R$1,50 for students. Half of these offered fruits in natura as a desert and coffee without sugar to clients, for free. About 67% of these places had whole cereals in the buffet; 83% offered roasted, grilled or boiled red meat; 50% fried white meat and 50% white meat not fried; 100% had salads without added dressings and legumes without sausages. In the cafeterias, the refined baked salted goods and the whole salted goods were sold in all, while the fried refined salted goods sold were made of red meat and sausages (100% of the cafeterias). The refined mixed cakes with filling and/or icing were sold in a higher number of options (average of 3 options). The sandwiches with red meat were the most found in the 12 cafeterias that sold this category of food, the versions whole and refined, the red meat with refined bread being the cheapest. Fruits in natura were not found in the analyzed cafeteria, just fruit salads in 11 of them. Among the variety of beverages sold, the natural juice was the only beverage sold by all the 13 cafeterias. However, when comparing the prices of options with less and high food and nutritional quality, it was found that the cafeterias that the options of less nutritional and food quality showed lower prices when compared to the options of better quality. These differences of price were significant between an industrialized tea and an infused tea prepared in the cafeteria (p<0,001), as well as the difference between the price of a refined fried salted good and a baked whole salted good (p<0,001), and among the refined cookie without filling and the whole cookie without filling (p=0.028). In the restaurants, the soda showed higher prices than the natural fruit juice (p<0,001). The food environment of the campus analyzed can improve the options available to incentive and ease the healthier food choices, since the elevated offer of products with lower food and nutritional quality are cheaper. The restaurants have a high offer of vegetables, fruits and legumes. However, the thin meats were prepared with techniques that increased the fat percentage; the offer of whole cereals was not made in every place; and many refined cereals were offered, with low percentage of fiber and high of fat. A vast offer of products of low food and nutritional quality were found in the cafeterias, such as salted goods, hot sweets, cakes, cookies and sandwiches prepared with refined flour, stuffed with ingredients containing high levels of sugar and fat. Also, the beverages, the salted goods and the hot sweets, and the healthier cookies were more expensive than the rest. The possibility and the necessity of improving food and nutritional quality of the products sold in the studied campus, having seen the number of students and servers that attend these environments for many hours of the day and during many years of their lives is fundamental
Going Beyond Counting First Authors in Author Co-citation Analysis
No full textThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Busca exploratória de inimigos naturais para o controle biológico de Dactylopius ceylonicus (Green, 1896) (Hemiptera: Dactylopiidae) em áreas de restinga no litoral de Santa Catarina.
No full textO objetivo do trabalho foi realizar uma busca exploratória de inimigos naturais de Dactylopius spp. para se definir a capacidade de predação e parasitismo
Larry O. Spencer, Conference Author Presentation
No full textGen. Larry O. Spencer, USAF (Ret.), author of Dark Horse: A Journey from the Horseshoe to the Pentago
Dispelling the Myths Behind First-author Citation Counts
No full textWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
Author Under Sail The Imagination of Jack London, 1902-1907
No full textIn this second volume of Author Under Sail Jay Williams investigates the life of Jack London as a professional writer at the turn of the 1900s, as his publications spanned The Call of the Wild to The Iron Heel and The Road. While documenting key life events, especially his rising fame, this biography explores London's necessity to illustrate the inner workings of his own vast imagination through his socialist essays and fiction.Cover -- Title Page -- Copyright Page -- Contents -- Acknowledgments -- Introduction -- 1. Howl, O Heav'nly Muse! -- 2. Jesus in the Theater of Socialism -- 3. Jack London's Place in American Literature -- 4. Theater of War, Theater at Home -- 5. Revolution, Evolution, and the Scene of Writing -- 6. The Jack London Show Goes on the Road -- 7. Red Atavisms and Revolution -- 8. Earthquake Apocalypse and Building the City, Boat, and House Beautiful -- 9. The Future of Socialism and the Death of the Individual -- 10. The Road Never Ends -- Notes -- Bibliography -- IndexIn this second volume of Author Under Sail Jay Williams investigates the life of Jack London as a professional writer at the turn of the 1900s, as his publications spanned The Call of the Wild to The Iron Heel and The Road. While documenting key life events, especially his rising fame, this biography explores London's necessity to illustrate the inner workings of his own vast imagination through his socialist essays and fiction.Description based on publisher supplied metadata and other sources.Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, YYYY. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries
اسلم کولسری کی غزل:بیان و بدیع کے تناظر میں: ASLAM KOLSARY’S GHAZAL IN THE LIGHT OF BIAN-O-BADIE
No full textAslam kolsari is new significant and potentially well-known personality for contributing to modern Urdu ghazal. Being a mindful and multidimensional literary figure he has specific fame in poetry. A distinguish diction in poetry is individuality specifically connected with his name. His ghazal contains all attributes of Research and criticism. Communication of an ordinary concept in his poetry is reflection of Aslam kolasri. In this article the author has explored how poetic characteristics distinguished Aslam kolsari
Nova ocorrência da Cochonilha-do-carmim em Opuntia spp. (Cactaceae) em Santa Catarina, Brasil.
No full textO objetivo deste trabalho foi o levantamento dos inimigos naturais desta cochonilha que infesta Opuntia spp. no litoral de Santa Catarina
- …
