Proyecto lúdico horario comedor.

El proyecto consiste en desarrollar actividades lúdico-creativas-formativas dentro del horario de comedor. Se realiza un taller de animación lectora, de escritura creativa, de ilustración y expresión plástica, de ajedrez, de manualidades sencillas, y de teatro y guiñol. Se organizan también actividades específicas para los alumnos de cinco años y formación en educación para la salud. Sus objetivos son fomentar los valores de trabajo, solidaridad, honestidad, espíritu crítico y respeto; mejorar la convivencia y las relaciones entre los miembros de la comunidad escolar; potenciar y desarrollar el trabajo en equipo; educar para la salud y la adquisición de hábitos sociales; mejorar el correcto uso de las instalaciones; fomentar el desarrollo de hábitos alimenticios y de higiene; fomentar la lectura y la escritura; mejorar la expresión oral y escrita; fomentar la creatividad; y posibilitar la expresión plástica y artística. La metodología es activa y participativa, motivadora y flexible, buscando que el alumno se sienta integrado y se propicie así el intercambio de ideas y estrategias. La evaluación es continua y en el tercer trimestre se realiza una evaluación final. Los instrumentos de medida son los trabajos confeccionados y el grado de aceptación y satisfacción de los alumnos. Se elaboran materiales sencillos, como son las marionetas, historietas y cuentos escritos por los niños, comics, pequeñas obras de teatro, creación de personajes literarios, etc. Se incluyen unidades didácticas del taller de lectura y escritura creativa y del taller de animación a la lectura..

Líneas básicas de actuación psicopedagógica para la elaboración de adaptaciones curriculares dirigidas a niños de altas capacidades.

Elaborar pautas útiles para programar adecuadas actuaciones de adaptación curricular dirigidas al alumnado de altas capacidades. Construir un instrumento de evaluación de estilos de aprendizaje. Concretar la utilización de la información obtenida a partir de la administración del inventario Variables Intervinientes en el Aprendizaje (VIA) para los alumnos-as de alta capacidad. 1390 alumnos-as de segundo de ESO de distintos colegios de Galicia. 61 alumnos-as de altas capacidades del último curso de Primaria, ESO y primero de Bachillerato de distintos colegios de Galicia. Se realiza una fundamentación teórica del contexto académico del alumnado de alta capacidad y de los estilos de aprendizaje. Se elabora un inventario de estilos de aprendizaje, basado en la revisión de cuatro cuestionarios, y se aplica a una primera muestra. Se construye el inventario definitivo y se aplica a otra muestra. Para el análisis de los datos se usan tablas de frecuencia y análisis factorial. Se administra el inventario a un alumno-a de alta capacidad y se comparan sus resultados con los de la muestra. Se llega a la elaboración de un 'inventario de estilos de aprendizaje' llamado VIA. Se obtienen 16 factores que posibilitan conocer las características de los alumnos a los cuales han de ir dirigidas determinadas medidas curriculares. Tras la administración del inventario a un alumno-a concreto, se obtiene un perfil que favorece la individualización de la propuesta curricular. Se concluye que a partir de la caracterización del alumno en cada uno de los factores se controlan las variables que modulan el proceso de aprendizaje en un caso concreto. Se propone que se elabore una ficha para cada alumno-a con capacidades superiores que contenga esos aspectos y poder programar o planificar en qué áreas es preciso actuar y de qué modo.

Situación escolar en el Principado de Asturias, a mediados del siglo XIX.

Poner de manifiesto la diferencias entre la realidad educativa en el Principado de Asturias a mediados del siglo XIX y lo expuesto en la legislación vigente. Estudio a nivel histórico sobre el estado de la educación a mediados del siglo XIX concretamente 1845-1856, en el principado de Asturias. Se han extraído un extenso número de datos y el tratamiento estadístico de los mismos, puede orientar a conocer mejor la realidad educativa durante esa época. Para ello se han manejado 16 tomos del Diccionario Madoz, así como otras varias publicaciones de la época, lo que ha supuesto una revisión de unas 18.000 páginas. El estudio comparativo que se realiza con el Reino de León y Castilla, los datos que se utilizan correspondientes a sus diferentes provincias fueron elaborados anteriormente por otras personas. Este estudio debe considerarse como la fase inicial de nuevos estudios sobre el particular. 1) Los partidos judiciales de Oviedo-Avilés, Infiesto y Cangas de Onís, mantienen un nivel de educación aceptable, sobre todo en Oviedo capital. La diferencia es considerable, lo cual nos indica el alto nivel económico que tenían y la gran importancia geográfica y política ha repercutido en favor de la educación. 2) En el resto de los partidos la educación aparece relativamente atendida quizás condicionada por la geografía y el escaso número de vecinos de sus numerosos pueblos. 3) La educación se extiende más dependiendo del nivel de riqueza en recursos de los distintos partidos judiciales unido a la situación geográfica que conlleva a la dispersión o concentración de la población. 4) Existe una notable diferencia en el tamaño y número de pueblos entre Asturias y Castilla y León, siendo mayor en esta última. 5) La enseñanza secundaria está menos cuidada en Asturias que en Castilla y León, concentrándose en Asturias en determinadas zonas (Oviedo y Avilés). 6) La educación se extiende más dependiendo del nivel de riqueza en recursos de los distintos partidos judiciales unido a la situación geográfica que conlleva a la dispersión o concentración de la población.

Construyendo otras relaciones pedag??gicas a trav??s de im??genes con las y los j??venes en el espacio de clase : tensiones y aprendizajes

Resumen basado en el de la publicaci??n

Valorisation of industrial wastes for the removal of metals and arsenic from aqueous effluents

En la presente tesis se han realizado estudios de eliminación de metales pesados y arsénico de aguas contaminadas mediante procesos de adsorción sobre materiales de bajo coste. Dichos materiales son, en todos los casos, subproductos de industrias agroalimentarias o metalúrgicas.La tesis consta de diferentes capítulos enmarcados en tres secciones: (i) Eliminación de cromo hexavalente y trivalente (ii) Eliminación de cationes divalentes de metales pesados en presencia de complejantes y en mezclas multimetálicas y (iii) Eliminación de arsénico utilizando un subproducto de la industria de cromados metálicos como adsorbente. Los resultados obtenidos ponen de manifiesto que ciertos residuos industriales pueden ser utilizados como adsorbentes en la detoxificación de efluentes contaminados con metales pesados. La tecnología propuesta representa una alternativa sostenible y de bajo coste frente a los tratamientos actuales más costosos y dependientes, en muchas ocasiones, de productos derivados del petróleo.

Investigating age related changes in taste and affects on sensory perceptions of oral nutritional supplements

Background: sip feeds are oral nutritional supplements (ONSs) that are commonly prescribed to malnourished patients to improve their nutritional and clinical status. However, ONSs are poorly consumed and frequently wasted, with sweetness being identified as one of the factors leading to patients’ dislike of ONSs. Objectives: to investigate if age affects sweetness thresholds and if this impacts upon perceived sweetness intensity, hedonic (sweetness and overall) and ranked preference of ONS products. Design: prospective, observational. Subjects: thirty-six young adults (18–33 years) and 48 healthy older adults (63–85 years). Setting: Department of Food and Nutritional Sciences and the Clinical Health Sciences at the University of Reading. Methods: detection and recognition threshold levels, basic taste identification and ‘just about right’ level of sweetness were examined. Three ONSs (chocolate, vanilla, strawberry) and sucrose solutions were evaluated for hedonic sweetness, overall hedonic liking, sweetness intensity and rank preference. Results: significant differences were found in both sweetness detection and recognition thresholds (P = 0.0001) between young and older adults, with older adults more likely to incorrectly identify the taste (P = 0.0001). Despite the deterioration in sweetness sensitivity among the older adults, there were no significant differences found in sweetness intensity perceived for the ONS products presented (P > 0.05) when compared with the young adults. However, across both groups sweetness intensity was found to be correlated with overall product dislike across all flavour variants tested (R = 0.398, P = 0.0001). Conclusions: sweetness appears to be one of many factors contributing to the dislike of ONSs. Manufacturers are encouraged to reconsider the formulations of these products so that beneficial effects of ONSs can be delivered in a more palatable and acceptable form and wastage reduced.

The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: sequential profiling and boredom tests

Oral nutrition supplements (ONS) are routinely prescribed to those with, or at risk of, malnutrition. Previous research identified poor compliance due to taste and sweetness. This paper investigates taste and hedonic liking of ONS, of varying sweetness and metallic levels, over consumption volume; an important consideration as patients are prescribed large volumes of ONS daily. A sequential descriptive profile was developed to determine the perception of sensory attributes over repeat consumption of ONS. Changes in liking of ONS following repeat consumption were characterised by a boredom test. Certain flavour (metallic taste, soya milk flavour) and mouthfeel (mouthdrying, mouthcoating) attributes built up over increased consumption volume (p 0.002). Hedonic liking data from two cohorts, healthy older volunteers (n = 32, median age 73) and patients (n = 28, median age 85), suggested such build-up was disliked. Efforts made to improve the palatability of ONS must take account of the build up of taste and mouthfeel characteristics over increased consumption volume.

UK construction orders and output: A comparison of government and commercially available data 1995-2001

Because of the importance and potential usefulness of construction market statistics to firms and government, consistency between different sources of data is examined with a view to building a predictive model of construction output using construction data alone. However, a comparison of Department of Trade and Industry (DTI) and Office for National Statistics (ONS) series shows that the correlation coefcient (used as a measure of consistency) of the DTI output and DTI orders data and the correlation coefficient of the DTI output and ONS output data are low. It is not possible to derive a predictive model of DTI output based on DTI orders data alone. The question arises whether or not an alternative independent source of data may be used to predict DTI output data. Independent data produced by Emap Glenigan (EG), based on planning applications, potentially offers such a source of information. The EG data records the value of planning applications and their planned start and finish dates. However, as this data is ex ante and is not correlated with DTI output it is not possible to use this data to describe the volume of actual construction output. Nor is it possible to use the EG planning data to predict DTI construc-tion orders data. Further consideration of the issues raised reveal that it is not practically possible to develop a consistent predictive model of construction output using construction statistics gathered at different stages in the development process.

Use of nutritional complete supplements in older adults with dementia: systematic review and meta-analysis of clinical outcomes

Background & Aims: Malnutrition is prevalent in people diagnosed with dementia however ensuring adequate oral intake within this group is often problematic. It is important to determine whether providing nutritionally complete oral nutritional supplements (ONS) drinks is an effective way of improving clinical outcomes for older people with dementia. This paper systematically reviewed clinical, wellbeing and nutritional outcomes in people with long-term cognitive impairment. Methods: The CINAHL, Medline and EMBASE databases were searched from their inception until January 2012. Reference lists of the included papers, foreign language papers and review articles obtained were manually searched. Results: Twelve articles were included in the review containing 1076 people in the supplement groups (intervention) and 748 people in the control groups. Meta-analysis shows there was a significant improvement in weight (p=<0.0001), Body Mass Index (BMI) (p=<0.0001) and cognition at 6.5+/-3.9 month follow up (p=0.002) when supplements were given compared to the control group. Conclusions: Providing ONS drinks has a positive effect on weight gain and cognition at follow up in older people with dementia. Additional research is required in both comparing nutritional supplements to vitamin/mineral tablets and high protein/calorie shots and clinical outcomes relevant to hospitalised people with dementia.

The influence of nutritional supplement drinks on providing adequate calorie and protein intake in older adults with dementia

Objectives: Investigate the impact of the provision of ONS on protein and energy intake from food and ability to meet protein and calorie requirements in people with dementia. Design: After consent by proxy was obtained, participants took part in a cross over study comparing oral intake on an intervention day to an adjacent control day. Setting: The study occurred in Nursing homes and hspitalised settings. Participants: Older adults with dementia over the age of 65 were recruited. 26 participants (aged 83.9+/-8.4 years, MMSE 13.08+/-8.13) took part. Intervention (if any): On the intervention day nutritional supplement drinks were provided three times. Each drink provided 283.3+/-41.8 Kcal of energy and 13.8+/-4.7g of protein. Supplements were removed approximately 1 hour before meals were served and weighed waste (g) was obtained. Measurements: Intake of food consumed was determined on intervention and control days using the quartile method (none, quarter, half, three quarters, all) for each meal component. Results: More people achieved their energy and protein requirements with the supplement drink intervention with no sufficient impact on habitual food consumption. Conclusion: Findings from these 26 participants with dementia indicate that supplement drinks may be beneficial in reducing the prevalence of malnutrition within teh group as more people meet their nutritional requirements. As the provision of supplement drinks is also demonstrated to have an additive effect to consumption of habitual foods, these can be used alongside other measures to also improve oral intake.

Potential sources of mouth drying in beverages fortified with dairy proteins: a comparison of casein and whey-rich ingredients

Oral nutritional supplement drinks (ONS) are beverages high in dairy proteins that are prescribed to individuals at risk of malnutrition. Consumption of ONS is poor in elderly care facilities, with patients commenting that the sensory attributes of these drinks reduce their enjoyment and willingness to consume. Mouth drying is an attribute of ONS found to build with repeated consumption, which may further limit liking of these products. This study investigated the sources of drying sensations by sequential profiling, with a trained sensory panel rating a range of model milk systems and ONS over repeated sips and during after-effects. Sequential profiling found that fortification of milk with both caseinate and whey protein concentrate significantly increased the perception of mouth drying over repeated consumption, increasing by between 35 and 85% over consumption of 40mL. Enrichment of ONS with either whey protein concentrate or milk protein concentrate to a total protein content of 8.7% (wt/wt) resulted in whey and casein levels of 4.3:4.4% and 1.7:7.0% respectively. The product higher in whey protein was substantially more mouth drying, implying that whey proteins may be the most important contributor to mouth drying in ONS. However, efforts to mask mouth drying of protein-fortified milk by increasing sweetness or fat level were unsuccessful at the levels tested. Increasing the viscosity of protein-fortified milk led to a small but significant reduction in mouth drying. However, this approach was not successful when tested within complete ONS. Further analysis is required into the mechanism of protein-derived mouth drying to mask negative sensations and improve the enjoyment and consumption of protein-rich ONS.

The effect of macro and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people

BACKGROUND: Under-nutrition in older adults is widespread. Oral nutritional supplement beverages (ONS) are prescribed, yet consumption by older people is often insufficient. A variety of supplement formats may improve nutrient intake. This study developed protein and micro-nutrient fortified biscuits and evaluated their sensory attributes and liking by older people. Two micro-nutrient strategies were taken, to match typical ONS and to customise to the needs of older people. RESULTS: Oat biscuits and gluten-free biscuits developed contained over 12% protein and over 460 kcal 100 g-1 . Two small (40 g) biscuits developed to match ONS provided approximately 40% of an ONS portion of micro-nutrients and 60% of macro-nutrients; however, the portion size was considered realistic whereas the average ONS portion (200 mL) is excessive. Biscuits developed to the needs of older adults provided, on average, 18% of the reference nutrient intake of targeted micro-nutrients. Sensory characteristics were similar between biscuits with and without micro-nutrient fortification, leading to no differences in liking. Fortified oat biscuits were less liked than commercial oat biscuits, partly attributed to flavour imparted by whey protein fortification. CONCLUSION: Macro- and micro-nutrient fortification of biscuits could provide an alternative fortified snack to help alleviate malnutrition in older adults.

Sulfato de bário versus carbonato de bário: um trágico equívoco de solubilidade

Envenenamento seguido de morte de pessoas que ingeriram um sulfato de bário preparado em laboratório farmacêutico (em exames de Raios X), foram vítimas de produto contendo alguma porcentagem de carbonato de bário como contaminante. Tratamento por equilíbrio químico dos dados de solubilidade dos precipitados nas condições de acidez estomacal mostrou que a presença do carbonato de bário causa um aumento de solubilidade de 19200 vezes em íons de bário, em comparação com a esperada pelo sulfato de bário puro.

Contribuição ao estudo da inibição da corrosão do aço comum por borato, em soluções diluídas

Este trabalho teve por objetivo determinar a ação inibidora do íon borato na corrosão do aço-carbono, em soluções aquosas aproximadamente neutras, arejadas e desarejadas, na presença ou não de ions cloreto, à temperatura ambiente. Através do traçado de curvas de polarização potenciostáticas, de experimentos cronopotenciométricos e cronogalvanométricos, com ou sem riscagem do corpo de prova, e do comportamento do aço comum em ensaios de imersão a longo prazo, concluiu-se que o ion borato possui uma ação inibidora sobre a corrosão do aço, desde que o potencial não seja muito elevado. Observou-se também que o aço sofre corrosão por pites em soluções de borato, mesmo na ausência de íons agressivos e que os pites ocorrem em potenciais tanto mais baixos quanto mais diluídas forem as soluções de borato. Para soluções contendo 1000 ppm de bórax ou mais, o potencial de pite, determinado por técnicas cronopotenciométricas, está acima do potencial de corrosão. Para soluções com concentrações iguais ou superiores a 5000 ppm de bórax, não foi detectada corrosão por pites na faixa de potencial estudada, isto é, desde o potencial de evolução de H2 até o potencial de evolução de 02. A adição de 100 ppm de NaCl à solução contendo 2500 ppm de bórax reduz o potencial de pite de aço comum, em relação ao seu valor na ausência de íon cloreto.

Efeitos quimicos do recuo do cromo em alguns complexos hexacoordenados no estado solido

Os efeitos químicos do recuo do 51Cr formado pela reação (n,y) foram investigados nos compostos: [Cr(NH3) 5ONO] (NO3)2, [Cr(NH3) 5NO3] (NO3)2 e [Cr(NH3)5 NCS] (NO3)2, irradiados no estado sólido. Após dissolução dos cristais, os fragmentos resultantes da irradiação foram analisados por cromatografia com resina trocadora de íons e eletroforese em papel. A distribuição inicial das espécies é discutida em termos da formação de complexos polinucleares e da não ocorrência de conversão interna em compostos de cromo (III). Os efeitos de reversão térmica indicam uma considerável influência do oxigênio atmosférico e de defeitos cristalinos no comportamento químico das espécies.