Avaliação nutricional pré-cirúrgica de crianças com lesão labial e/ou palatal

Pós-graduação em Pediatria - FMB

Avaliação da eficácia e segurança da farmacoterapia da leishmaniose visceral

Pós-graduação em Doenças Tropicais - FMB

Radioterapia de Intensidade Modulada (IMRT): princípios e técnicas

Neste trabalho, o tema central será a Radioterapia de Intensidade Modulada (IMRT). Quanto a metodologia, trata-se fundamentalmente de uma pesquisa bibliográfica somada ao acompanhamento da rotina da IMRT no Hospital Sírio Libanês e do acompanhamento do controle de qualidade do planejamento com o equipamento MapCHECK no Hospital A. C. Camargo. Os principais objetivos deste trabalho são: descrever a técnica, os seus princípios de funcionamento, os testes de aceite, o comissionamento, o controle de qualidade e a rotina clínica. Para desta maneira, avaliar a IMRT, a sua viabilidade e a importância do físico e da equipe multiprofissional no processo de implementação

Avaliação da qualidade de óleos de fritura utilizados em restaurante universitário

Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at high temperatures can cause to the human body arises. The aim of this work was to analyze the levels of frying used oil alteration in different kinds of foods served at the university restaurant at “Instituto de Biociências, Letras e Ciências Exatas” (IBILCE), in São José do Rio Preto-SP. In addition, it aims to make the restaurant aware of the good ways to fry and the commitment of providing good quality food to students and professionals of the Institute. With this purpose, determination of total polar compounds, conjugated dienoic acids, peroxide value, and fatty acid profile were analyzed. Two rapid tests were also used: 3M Fat Monitor and Oil Test kit. The results were compared with limits recommended for the disposal of oils and fats used in frying by the Brazilian Health Surveillance Agency (ANVISA), by other countries, and by other researches. Thus, it was concluded that the university restaurant provides the consumers with fried food of good quality, since none of the analyses showed results above recommended, although there is a need of improvement in the quality control of the oil used, in order to avoid unnecessary costs to the university restaurant.

Presupuestos participativos (PPs) e instituciones participativas (IPs) en Brasil: criterios (y marco) para la evaluación de experiencias y casos

This paper identifies relevant criteria for evaluation of participatory budgeting and participatory institutions that are currently adopted by governments of both Brazil and elsewhere, highlighting the importance of a comprehensive assessment that integrates all these criteria. Finally, it is recommended to pay special attention to assessing the desirability of these institutions, which are not always positively for theories on democracy

Efecto del blanqueamiento dental con peroxido de hidrógeno al 35% en la resistencia de unión de dientes restaurados con resina compuesta

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Educação matemática e crianças surdas: explorando possibilidades em um cenário para investigação

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)