Perspetiva dos empregadores face à integração socioprofissional de pessoas com dificuldades intelectuais e de desenvolvimento

O presente estudo pretende analisar a perspetiva dos empregadores face à integração socioprofissional de pessoas com Dificuldades Intelectuais e de Desenvolvimento (DID). Considerando as políticas que consagram direitos e igualdade de oportunidades, pretende-se analisar a integração social ou exclusão existente aquando da contratação laboral de uma pessoa com deficiência e/ou incapacidade. Foi aplicada uma entrevista semiestruturada a 13 empregadores, dos quais sete já têm no seu quadro empresarial pessoas com DID e seis que nunca integraram esta população nas suas organizações. As entrevistas foram analisadas a partir da metodologia de análise. Os resultados revelaram que os empregadores que integram população com DID manifestam uma abertura à empregabilidade de indivíduos com DID, numa lógica de igualdade de oportunidades face ao emprego. No entanto, o vínculo laboral às entidades empregadoras continua a ser precário (e.g. estágios e medidas de apoio à contratação). Os resultados também sugerem as características individuais da pessoa com DID um importante determinante da sua contratação. No que respeita os empregadores que nunca integraram pessoas com DID os resultados revelaram que estes participantes estão muito pouco informados acerca da problemática da deficiência, principalmente de indivíduos com DID. Os resultados voltam a sugerir que o ajustamento entre características pessoais e posto de trabalho são decisivas para a integração de pessoas com DID no mercado de trabalho. O conjunto dos resultados é discutido considerando as limitações da presente investigação bem como suas implicações para a investigação e a prática; The employers perspective concerning social and professional integration of people with Intellectual and Developmental Disability Abstract: The present study aims to analyze the employers perspective concerning social and professional integration of people with “Intellectual and Developmental Disability” (IDD). Considering that policies establish equal rights and opportunities, we intend to analyze the social integration or social exclusion that occurs when hiring a disabled person. We conducted a semi-structured interview to 13 employers, seven of which have already have people with IDD in their business environment and the other six had never had people with IDD in their organizations. The interviews were analyzed using analysis methodology. The results showed that employers who integrate people with IDD are more open to the employability of these individuals, pursuing employment gender equality. However the employment contract for employers remain precarious (eg, internships and employment support measures). The results also suggest that the individual’s characteristics are an important determinant for hiring the person with IDD. Employers who have never integrated individuals with IDD lack awareness about disability issues. As suggested by the results, the adjustment between personal characteristics and the workstation is crucial for the integration of people with IDD in the labor market. This particular set of results is discussed considering the limitations of this research and its implications for future research and practice.

Oral food perception and polyphenol-rich foods acceptance - the importance of knowing individuals saliva characteristics for promoting consumption

Polyphenols are widely present in fruits, vegetables, cereals and beverages. Their study gained scientific interest because of their beneficial effects on health. Although there is currently no official dietary recommendation for polyphenol intake, health professionals recommend the consumption of 5-8 daily portions of fruits and vegetables. This is not always achieved and, despite possible causes associated to practical schedule difficulties, the aversive bitter and astringent sensations associated to polyphenols may also lead to avoidance. As such, a better understanding on mechanisms responsible for differences among people, in polyphenol oral perception, is needed for promoting healthier choices. Saliva has been linked to polyphenol consumption. We have previously observed, in animal models, changes in salivary proteome induced by tannin-enriched diets. Moreover, differences in astringency perception were attributed to differences in salivary protein composition. In a recent experiment, we observed differences among individuals with dissimilar tannic-acid perception: people with high sensitivity for the oral sensations elicited by tannins have higher amounts of salivary cystatins and lower capacity to maintain their levels after tannic-acid ingestion. Additionally, and similarly to previous studies, salivary amylase was observed to be involved in tannin perception. In this presentation, oral cavity characteristics influencing the perception of polyphenol-containing foods will be discussed.