O saber na perspectiva psicanalítica de orientação freudo-lacaniana: um estudo teórico

This work came from a research question, namely authorizing a child to learn, lifted from the care of a child of 09 years in the school service of a private university located in Natal, whose complaint referred to a learning disorder more specifically, not the formalization of reading and writing. To undertake a survey of the Lacanian psychoanalytic - Freudian literature on learning, we find the concept of knowledge as fundamental to the analysis of this issue which led us to investigate the history of its co nstruction in Freud and Lacan, with a view to shed light on their relationship to learn. This is a theoretical type of research with the proposal to revisit the concept of knowledge in the work of Freud and Lacan's teaching, in which case only served as th e trigger point of this work. We found that in both these authors, the concept of knowledge is associated to the unconscious exclusively and can be hinged to learn the way of the desire to know. It concludes that learning is a process that involves the unconscious knowledge. Consequently, learning disorders may be linked to the impossible into play in the know about the desire to find himself alienated the significant of what operates as forbidden to know when not referred only or also of teaching and / or educational aspects. This shows us that the complaints that come to the clinic can illustrate dilemmas experienced by the speaking, related to subjective questions. Deviations from the possibility of learning may indicate in these cases, a manifestation of what is singular and very impossibility of generalization when it comes to subjects. With this, also attest that the relations of the subject with knowledge effect in learning processes.

Riscos à saúde dos trabalhadores em unidade de alimentação e nutrição de um Hospital Universitário

The Food and Nutrition Units (FNU) are designed to produce food for healthy and/or sick communities and need to be done in a way to ensure the quality of foodstuffs that were produced. In these units, in the working environment, in general, there is excessive noise, heat and physical condition with many adaptations, presence of obstacles, inadequate flows, as well as the ways of the working organization may represent risks for workers health and lead to errors during production and/or distribution of food. The main goal of this study was to analyse the working processes in the Food Production Unit of the university’s hospital and identify the workers' health risk factors, using for this the knowledge of ergonomics, specifically the method of Ergonomic Work Analysis (EWA). After this analysis it was possible to develop proposals that will bring improvements to the working conditions, minimizing health risk factors during the process of meals production. It’s crucial to reassert this method considers the work activity performed in real time and highlights the importance of listening and the engagement of the workers in the changing process. It is a descriptive research with a qualitative approach. In the field research were collected demographics data, employment characteristics of the individuals (age, education, stocking sector, the total length of service and length of service in the industry) and data related to their usual work (task analysis, activity analysis and Analysis of the working environment) in the FNU. The instruments that were used in this study were document analysis, global and systematic observations and semi structured interviews in order to identify the main complaints related to those activities developed by them. The study was based on data for the analysis of Bardin, 2011, so the documents have been selected and including those that treat issues related to risks to workers' health were selected. The result of semi-structured interviews, global and systematic observations took place a confrontation of this material to the theoretical framework, held the inference and the interpretation of results the light of the knowledge of ergonomics and legislation. Issues related to the risks and the perception of workers has crafted a table showing the frequency of responses to the physical, chemical and biological and even the risk of accidents and was made a descriptive analysis. The results of this analysis indicated that the unit in question presents several problems ambience of jobs, both in terms of physical structure, but also in the organization of work. Non-conformities that leads to a favourable environment to the development of disease and injury hazards and compromising the quality of food produced. It is necessary to comply with legislation and that short, medium and long-term measures are taken to ensure the physical integrity of workers and improve the working environment.