Interactive whiteboards in Portuguese primary schools: the teachers' view

Focusing on the use of Interactive Whiteboards (IWBs) in primary schools in Oeiras municipality, this article presents primary teachers’ views, from their experience, on the implementation of this innovation as a resource for the teaching and learning processes. IWBs have been recently launched in the framework of a major program aiming the technological modernization of Portuguese schools, in order to promote the use of ICT in teaching and learning, as well as in school management. Findings show that teachers are enthusiastic about Interactive White Boards because they really believe their pupils learn better and in a more joyful way. However, they draw attention to the need of training in order to fully exploit the potential of this resourc

Building a knowledge and learning society in Portugal - Adult students in technological schools and higher education institutions

Chapter in Merrill, Barbara (ed.) (2009) Learning to Change? The Role of Identity and Learning Careers in Adult Education. Hamburg: Peter Lang Publishers. URL: http://www.peterlang.com/ index.cfm?vID=58279&vLang=E&vHR=1&vUR=2&vUUR=1

Ranking schools: a step toward increased accountability or a mere discriminatory practice?

The purpose of this paper is to contribute to the discussion of the effects of published school rankings based on average scores obtained by students on national exams. We study the effectiveness of this (low-stakes) accountability mechanism; we analyze whether students react to these rankings, by moving in or out of high-schools according to their scores and examine the movements of closing of schools. Our results suggest that families react strongly to published rankings. We also look at the changes in the socio-economic background of students of poorly performing schools in order to evaluate whether the publication of rankings has increased inequality, as feared by many observers. According to our results, published rankings do in fact reinforce stratification by income.

Analysis of the progress of lifelong learning strategies of Portuguese Economics and Management Schools

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

O sal na alimentação dos jovens : avaliação e perceção do sal das refeições

RESUMO: Considerando que a pressão arterial elevada constitui um dos maiores fatores de risco para as doenças cardiovasculares, a sua associação ao consumo elevado de sal, e o facto das escolas constituírem ambientes de excelência para a aquisição de bons hábitos alimentes e promoção da saúde, o objetivo deste estudo foi avaliar o conteúdo de sal presente nas refeições escolares e a perceção dos consumidores sobre o sabor salgado. A quantificação de sal foi realizada com um medidor portátil. Para avaliar a perceção dos consumidores foi desenvolvido e aplicado um questionário a alunos das escolas preparatórias e secundárias e aos responsáveis pela preparação e confeção das refeições. Foram analisadas um total de 898 componentes de refeições, incluindo refeições escolares e de restauração padronizada. Em média, as refeições escolares disponibilizam entre 2,83 a 3,82 g de sal por porção servida (p=0,05), o que representa entre duas a cinco vezes mais as necessidades das crianças e jovens. Os componentes das refeições padronizadas apresentam um valor médio de sal que varia entre 0,8 e 2,57 g por porção (p=0,05), o que pode contribuir para um valor total de sal por refeição mais elevado comparativamente com as refeições escolares. O sabor das refeições é percecionado como sendo nem salgado nem insonso para a maioria dos estudantes, o que parece demonstrar habituação à intensidade/ quantidade de sal consumida. Os responsáveis pelas refeições, apesar de apresentarem conhecimentos sobre sal e a necessidade da sua limitação, demonstram barreiras e limitações e perceções à sua redução. A realização de escolhas alimentares saudáveis e adequadas só é possível se suportada por um ambiente facilitador dessas mesmas escolas. O impacto que o consumo de sal tem na saúde, em particular nas doenças crónicas, torna imperativa a implementação de estratégias de redução de sal ao nível da indústria e dos serviços de catering e restauração, em particular direcionadas para o público mais jovem.------------ABSTRACT Considering the fact that high blood pressure is a major rick factor for cardiovascular disease and its association to salt intake and the fact that schools are considered ideal environments to promote health and proper eating habits, the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers perceptions about salt. Quantification of salt was performed using a portable salt meter - PAL ES2. For food perception we constructed a questionnaire that was applied to students from high schools. A total of 898 food samples were analysed. Bread presents the highest value with a mean of 1.35 (SD=0.12). Salt in soups ranges from 0.72 g/100 g to 0.80 g/100 g (p=0.05) and main courses from 0.71 g/100 to 0.97 g/100g (p=0.05). Salt in school meals is high with a mean value from 2.83 to 3.82 g of salt per meal, which is between 2 and 5 times more than the RDA for children. The components of standardized meals have an average value of salt ranging from 0.8 to 2.57 g per serving, which may contribute to a higher intake of salt per meal compared to school meals. Moreover, a high percentage of students consider meals neither salty nor lacking in salt, which shows they are used to the intensity/amount of salt consumed. Despite the knowledge and perceived necessity about salt reduction, those responsible for cooking and preparing meals, still demonstrate barriers and limitation in doing so. Making healthy choices is only possible if backed up by an environment where such choices are accessible. Therefore salt reduction strategies, aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

Stratification and peer effects: An analysis of Lisbon public schools

Educational stratification has been a difficult subject to deal with having yet no study shown a quantitative measure of it. Using the idea of distribution comparison a measure based on parents’ education is built for the primary schools in Lisbon. Upon the confirmation that Lisbon is stratified, I use the measure of peer effects based on stratification and determine its impact on test scores, concluding that the existence of stratification improves scores of students in schools with more educated parents and decreases scores of students in schools with less educated parents. Moreover, using fixed effects I derive the conclusion that the measure of peers’ characteristics helps explain most of differences among schools.

Are basic schools more effective than secondary schools?

The present essay focuses on the effectiveness of Portuguese public schools’ provision of 7th, 8th and 9th grades, using data from the Portuguese Ministry of Education and Science for 2009/10, 2010/11 and 2011/12. At least two school types offer these grades: Basic and Secondary. Based on previous findings, a production function is estimated for 9th grade students in the regular academic track, including a variable that indicates the specific school type attended by each student. After concluding that Basic Schools add more value, some explanations are presented as well as recommendations and possible further research.