Mesa redonda - O desafio da inclusão social

Edgard Barki, Mario Aquino Alves e Lauro Gonzalez conversam com a jornalista Anne Dias sobre inclusão social.

Mesa Redonda: Copa do Mundo

Os professores Wesley Mendes, Rafael Alcadipani e Marco Antônio Teixeira conversam com a jornalista Anne Dias sobre os impactos da Copa do Mundo no Brasil

Mesa Redonda: Logística

Os professores Luiz Brito e Manoel Reis e Paulo Guedes conversam com a jornalista Anne Dias sobre logística

Mesa Redonda: Segurança pública

O coronel Glauco Carvalho, o promotor de justiça Rodrigo Mansour Magalhães da Silveira e o professor Renato Sérgio de Lima conversam com a jornalista Anne Dias sobre segurança pública

Mesa Redonda: A importância da transparência para o aperfeiçoamento da democracia no Brasil

Os professores Francisco Fonseca, Maria Rita Loureiro e Eduardo Diniz conversam com a jornalista Anne Dias sobre transparência

Mesa Redonda: Desenvolvimento e empreendedorismo

Ana Fontes, da Rede Mulher Empreendedora, e os professores Tales Andreassi e Gilberto Sarfati conversam com a jornalista Anne Dias sobre empreendedorismo

Mesa Redonda: O desafio da inclusão social

Edgard Barki, Mario Aquino Alves e Lauro Gonzalez conversam com a jornalista Anne Dias sobre inclusão social

New Ventures Brasil (Forum 2008) - Mesa redonda (Parte 1, 2, 3)

Mesa redonda - Cenário de investimento em negócios verdes - André Vitti - Axial Gestão, Fabio Bellotti - São Paulo Anjos, Juliano Graff- Master Minds, Oren Pinsky - Grupo Stratus, Renato Marques - Finep - Mediadora: Elisabeth Lerner - Tripod Investments

Mesa alimentadora de correntes

Curso de Tecnologia Sucroalcooleira. Disciplina de Tecnologia de Produção de Açúcar. Ilustração. Dimensão: 1538x1072. Tamanho: 150Kb.

Luminária de mesa

Estão disponíveis as versões JPEG e Adobe Illustrator Artwork da ilustração.

Menino sentado à mesa - caricatura

Ilustração componente do jogo “Escola Mágica (http://www.loa.sead.ufscar.br/escola-magica.html)” desenvolvido pela equipe do Laboratório de Objetos de Aprendizagem da Universidade Federal de São Carlos (LOA/UFSCar).

Mesa

Este item é parte de um conjunto de modelos produzido pela equipe do Laboratório de Objetos de Aprendizagem (LOA)/UFSCar para o jogo LabTecA

Avaliação das condições higiênico-sanitárias de manipuladores de alimentos e utensílios de mesa de escolas públicas municipais de Natal, RN

In Brazil school food is constitutionally guaranteed to public school students at the preschool and elementary level. This food must be nutritious, hygienic and sanitary. The aim of the present study was to assess the hygienic/sanitary conditions of food and table utensil handlers in municipal public schools in Natal, Brazil. In total, 27 public schools were assessed, using a checklist and microbiological analysis of the hands and table utensils. For the microbiological analyses of the hands, coliforms were analyzed at 45ºC and for the utensils aerobic mesophilic bacteria, using methods recognized by AOAC, 2002 and APHA, 1992, respectively. Most of the schools studied did not exhibit good food and utensil handling practice procedures in any of the variables analyzed. It was shown that 74.1% of the handlers received no periodic training, 51.9% did not undergo annual health examinations and 100% did not practice proper hand hygiene, which reflected significantly (p < 0.05) in hand contamination, where fecal coliforms were detected on 55.6% of the hands analyzed. With respect to the utensils, it was found that 100% of the schools studied did not follow correct hygiene practices and most were classified as very bad ; that is, aerobic mesophilic bacteria values above the limits established by PAHO (Pan American Health Organization), with schools in the north and south districts recording the highest percentages. The results show that the hygienic-sanitary conditions of the food and utensil handlers in the schools studied were inadequate, demonstrating the need for implanting good handling practices aimed at protecting the health of children that take part in the program and offering safer foods. Researchers from the areas of food microbiology, nutrition, public health and statistics participated in this study, a decisive factor for characterizing it as multidisciplinary