Designing and Developing Digital and Blended Learning Solutions

Chapter 6 concerns ‘Designing and developing digital and blended learning solutions’, however, despite its title, it is not aimed at developing L&D professionals to be technologists (in so much as how Chapter 3 is not aimed at developing L&D professionals to be accounting and financial experts). Chapter 6 is about developing L&D professionals to be technology savvy. In doing so, I adopt a culinary analogy in presenting this chapter, where the most important factors in creating a dish (e.g. blended learning), are the ingredients and the flavour each of it brings. The chapter first explores the typical technologies and technology products that are available for learning and development i.e. the ingredients. I then introduce the data Format, Interactivity/ Immersion, Timing, Content (creation and curation), Connectivity and Administration (FITCCA) framework, that helps L&D professionals to look beyond the labels of technologies in identifying what the technology offers, its functions and features, which is analogous to the ‘flavours’ of the ingredients. The next section discusses some multimedia principles that are important for L&D professionals to consider in designing and developing digital learning solutions. Finally, whilst there are innumerable permutations of blended learning, this section focuses on the typical emphasis in blended learning and how technology may support such blends.

Caracterização socio-econômico-cultural de raizeiros e procedimentos pós-colheita de plantas medicinais comercializadas em Maceió, AL

ARAUJO, Afranio Cesar de et al. Caracterização socio-econômico-cultural de raizeiros e procedimentos pós-colheita de plantas medicinais comercializadas em Maceió, AL. Rev. Bras. Pl. Med, Botucatu, v. 11, n. 01, p.81-91, 2009. Disponível em: . Acesso em: 04 out. 2010.

Lemon Myrtle (Backhousia citriodora) Oils

Lemon myrtle has been traditionally used by indigenous Australians for cooking and healing. More recently, lemon myrtle leaves are used as a dry or fresh herb in food applications and the essential oil (EO) used as a flavoring agent in food and beverages. The leaf of the lemon myrtle (Backhousia citriodora) is steam distilled to produce the EO. Lemon myrtle EO is known for its characteristic lemon flavor and the major chemical component contributing to the aroma is citral. The EO has broad spectrum antimicrobial activity and is very effective against fungi and has increased the potential of using the EO in food preservation and treatment of postharvest diseases in fruits. This chapter covers the use of lemon myrtle EO in food and agriculture applications, general usage, botanical aspects, and chemical composition.

Tasmanian Pepper Leaf (Tasmannia lanceolata) Oils

Tasmannia lanceolata, commonly known as Tasmanian pepper leaf or mountain pepper, is an Australian native plant that produces an essential oil with a characteristic pungent flavor attributed to the sesquiterpene polygodial. The dried and fresh leaves are used in culinary applications. The essential oil is produced by a solvent extraction process, and the resultant concrete is a rich source of the principal pungent molecule polygodial and other volatiles. The Tasmanian pepper leaf extract has broad-spectrum antimicrobial activity and is very effective against fungi, especially yeasts. This demonstrates its potential to be used in the food industry as a natural preservative. Indigenous Australians have used Tasmanian pepper leaves for therapeutic purposes; in recent times, it is been used as a flavoring agent and enhancer of pungency in food products. This chapter covers the use of Tasmanian pepper leaf essential oil in food applications, its botanical aspects, and its chemical composition.

A essência da gastronomia na valorização cultural : a aplicação do conceito "Slow Food" nos Açores

Dissertação de Mestrado, Gestão do Turismo Internacional, 19 de Julho de 2016, Universidade dos Açores.

Utilização de plantas medicinais no tratamento de feridas : perfil do stryphnodendron barbatiman

Introdução – O recurso à utilização de plantas com fins terapêuticos, é uma das mais antigas formas de prática medicinal da humanidade, sobretudo por parte da população de países menos desenvolvidos, que ainda hoje, segundo a Organização Mundial de Saúde, recorre, em muitas situações, à utilização das plantas medicinais como a única forma de acesso aos cuidados básicos de saúde. Porém, e apesar do advento da medicina moderna, que se correndo do avanço da biotecnologia, por meio da qual as plantas, consideradas medicinais, podem ter seu potencial terapêutico aprovado pela ciência para fins medicamentosos, uma parte significativa da comercialização de plantas medicinais continua a não ser feita em farmácias ou lojas de produtos naturais, mas sim comercializadas em feiras livres, pelos chamados raizeiros. Partindo deste enquadramento, os objetivos centrais desta investigação foram: identificar quais as espécies de plantas medicinais mais indicadas por comerciantes, raizeiros, no tratamento de feridas e que são comercializadas nas mais importantes feiras livres da cidade de Maceió, e caracterizar a fonte de conhecimento desses raizeiros, em relação às mesmas. Métodos – Realizou-se um estudo que seguiu os pressupostos de uma pesquisa de natureza qualitativa, de matriz transversal, com recurso a uma amostra não probabilística, acidental e por conveniência constituída por 26 raizeiros, na sua maioria pertencentes ao do grupo etário dos 37-52 anos (46,14%), que desenvolvem a atividade comercial de plantas medicinais como sua única e/ou principal atividade produtiva (76,90%), e em que 50% são do sexo feminino. Como instrumento de recolha de dados recorreu-se à entrevista, a partir de convites efectuados pela autora do estudo na sequência da realização de visitas às principais feiras livres da cidade de Maceió-AL. Resultados – Os dados recolhidos pela totalidade das entrevistas permitiram constatar que o barbatimão (Stryphnodendron barbatiman) é a planta mais frequentemente indicada para o tratamento em feridas, logo seguida da Aroeira (MyracrodruonurundeuvaLâmina), e da Sambacaitá (Hyptis pectinata). As menos recomendadas são a Garra do Diabo (Harpagophytum procubens); a Jatobá (Hymenae acourbaril L.) e a Babosa (Aloe arborescens). A maioria dos raizeiros afirmaram também que recomendavam a “casca” e a “entre casca” como a forma farmacêutica mais eficaz. Em relação à aprendizagem/ conhecimento sobre a utilização medicinal do barbatimão (Stryphnodendron barbatiman): 69,3% dos raizeiros entrevistados afirmaram ter aprendido com familiares; 19,2 com amigos e 11,5% através de conversas com outros comerciantes do mesmo ramo de negócio. Cem por cento dos entrevistados afirmaram que o Stryphnodendron barbatiman, independetemente de ser a planta mais recomendada pelos raizeiros, é a planta mais procurada pela população e, que segundo a mesma, é a que apresenta um melhor resultado. Apenas 50% dos entrevistados refere que o barbatimão é armazenado seco e ensacado, e quanto questionados sobre a validade do mesmo, 69,3% dos raizeiros afirmaram que esse prazo é indeterminado. Quanto à duração da “terapia” pelo barbatimão, 100% dos raizeiros entrevistados, afirmaram que deve permanecer durante o tempo que o paciente ou o profissional de saúde que estiver acompanhando o caso, julgar necessário. Conclusões – Os resultados deste estudo vêm confirmar que o recurso à utilização de plantas com fins terapêuticos no tratamento de feridas, por parte da população brasileira, continua sendo muito usual, sendo o barbatimão (Stryphnodendron barbatimam) o mais indicado e conhecido pela cultura popular. Nesse sentido é relevante que, por um lado, o profissional de enfermagem, procure entender a utilização dessa planta medicinal, popularmente utilizada, com afirmativa de êxito, no tratamento de feridas, e por outro, entendemos ser necessária a realização de estudos multidisciplinares que permitam a ampliação e a profundidade dos conhecimentos das plantas medicinais, como agem, quais são os seus efeitos tóxicos e colaterais, e quais as suas verdadeiras indicações terapêuticas. Palavras-chave: Plantas Medicinais, Ferimentos e lesões, Tratamento, Enfermagem, Raizeiros.

Effects of gamma and electron-beam irradiation on the individual phenolics of Viola tricolor L. edible flowers.

Edible flowers are being used in culinary preparations to improve the sensorial and nutritional qualities of food, besides improving human health due to the profusion in bioactive compounds [1]. Nevertheless, edible flowers are highly perishable and must be free of insects, which is difficult because they are usually cultivated without using pesticides [2]. Food irradiation is an economically viable technology to extend shelf life of foods, improving their hygiene and quality, while disinfesting insects [3]. The efficiency and safety of radiation processing (using Co-60 or electronaccelerators) have been approved by legal authorities (FDA, USDA, WHO, FAO), as also by the scientific community, based on extensive research [4]. Viola tricolor L. (heartseases), from Violaceae family, is one of the most popular edible flowers. Apart from being used as food, it has also been applied for its medicinal properties, mainly due to their biological activity and phenolic composition [5]. Herein, the phenolic compounds were analyzed by HPLC-DAD-ESI/MS and linear discriminant analysis (LDA) was performed to compare the results from flowers submitted to different irradiation doses and technologies (Co-60 and electron-beam). Quercetin-3-O-(6-O-rhamnosylglucoside)-7-O-rhamnoside (Figure 1) was the most abundant compound, followed by quercetin-3-O-rutinoside and acetyl-quercetin-3-O (6-O-rhamnosylglucoside)-7-O-rhamnoside. In general, irradiated samples (mostly with 1 kGy) showed the highest phenolic compounds content. The LDA outcomes indicated that differences among phenolic compounds effectively discriminate the assayed doses and technologies, defining which variables contributed mostly to that separation. This information might be useful to define which dose and/or technology optimizes the content in a specific phenolic compound. Overall, irradiation did not negatively affect the levels of phenolic compounds, providing the possibility of its application to expand the shelf life of V. tricolor and highlighting new commercial solutions for this functional food.

Encurtidos típicos cuencanos

Esta tesis fue realizada con el fin de rescatar un proceso culinario y artesanal de la ciudad de Cuenca, conocido como “encurtido” dicho proceso es muy importante ya que nos permite alargar la vida útil de los alimentos, principalmente de hortalizas y verduras, sin que estos sean afectadosen sus propiedades organolépticas. La propuestade diferentes recetas de encurtidos típicos cuencanos, han permitido comprobar que su elaboración es sencilla,conformada de vinagre blanco, limón, sal, aguay azúcar, solución acido salina donde se sumergen las verduras y hortalizas más comunes del medio local, y además me ha permitido tener una estimación del costo de producción. Los productos utilizados para la elaboración de los encurtidos propios de las fiestas de carnaval son de fácil adquisición ya que éstos generalmente concuerdan con periodos de cosecha lo que significa abundancia de ciertos productos de la región. La elaboración artesanal que he realizado en este proceso gastronómico ha permitido conocer la identidad de nuestra cultura, la misma que desaparece y es remplazada por elaboraciones similares pero industrializadas.

Nervous Kitchens: Critical Readings of Black Women's Food Practices in The Soul Food Imaginary

Nervous Kitchens intervenes in the story of soul food by treating the kitchen as a central site of instability. These kitchens reveal and critique their importance to constructions of Black womanhood. Utilizing close readings of Black women’s culinary practices in popular televisual kitchens and archival analysis of USDA domestic reforms, the project locates sites that challenge how we oversimplify soul food as a Black cultural product. These oversimplifications come through what I term the soul food imaginary. This term underscores how the cuisine is tangible (i.e., how dishes are made) but also the ways that histories of enslavement, migration, and domesticity are disseminated through fictionalized representations of Black women in the kitchen offering comfort through food. The project explores how images of these kitchens adhere to and diverge from the imaginary's four conventions: (1) Soul food originates in enslavement where master’s scraps became mama’s meal time; (2) Soul food is not healthy food; (3) Soul food moves South to North uninterrupted during the Great Migration and is evidence of and fuel for struggle, survival, and transformation; and 4) Black women cook it the best, naturally, and alone in the kitchen.

Nutritional assessment of the most frequently consumed dishes in a slum in Iquitos, Peruvian Amazon

Introduction: Large nutritional surveys in Peru have identified the magnitude and location of the different types of malnutrition. The chronic type is the most prevalent one. However, although rates may be considered as alarming (even more in rural areas), only one of these studies contains information about intake characteristics, using 24-hour recalls (R24). That is, it lacks some other systems, adapted to the gastronomical characteristics of their regions and to the bioavailability of food in each area, in order to locate the origin of this situation and, thus, propose truly effective and efficient solutions. Aim: To determine the nutritional value of the main dishes consumed by the residents of a slum in Peruvian Amazon. Methods: Ninety-eight participants completed three 24-h recalls. Based on these data, we selected the 25 most commonly eaten dishes and evaluated their nutritional composition. We took note of the homemade recipes, weights and measures. In addition, we observed preparation and cooking. The mean nutritional composition of each dish was calculated per 100 g using the Nutriplato 4.6. software. We also calculated gains or losses resulting from culinary treatments. Results: Within those which include milk, the highest energy density is the mingado de arroz. In the group of fish, the most energetic is pescado frito, while within meat-based recipes tallarín con pollo, res asada and chancho frito are the most energetic ones. Regarding prepared dishes, the juane is the highest energy density of all recipes. Inside garnish, using bananas as the main ingredient, plátano frito and madurito are the most energetic. Fats are higher in fried dishes and those which contribute most fat ratio. The same thing happens with garnish as 100 grams of plátano frito or madurito contain more than 70% of the RDA. Res asada and juane present the highest sodium level. Conclusions: If we wish to offer healthier dishes, it is necessary to change their composition and/or cooking methods, reducing the consumption of fried foods. Sodium intake should also be reduced. Two foods could be important to that aim: menudencia de pollo, rich in B vitamins and low in fat, and frijol hervido, which is rich in vegetable protein and, with rice dishes ubiquitous in this area, increases the biological value of ingested proteins.

A transposição do limite na arquitectura

Dissertação para obtenção do grau de Mestre em Arquitectura, apresentada na Universidade de Lisboa - Faculdade de Arquitectura.

Arquitectura e comensalidade

Dissertação para obtenção do grau de Mestre em Arquitectura, apresentada na Universidade de Lisboa - Faculdade de Arquitetura.

Healing effect of Terminalia chebula Retz extract on second-degree burns in rats

Purpose: To investigate the healing effect of Terminalia chebula Retz Extract (TCRE) on seconddegree burns in rats. Methods: Male Sprague Dawley (SD) rats, weighing 200 – 220 g, were subjected to deep seconddegree skin burns by electrical scald instrument. The animals were divided into three groups as follows: (1) second-degree burns model (control) group, (2) burns model treated with 1 % silver sulfadiazine (SSD) group, and (3) burns model treated with 100 mg·mL-1 TCRE group. On days 3, 7 and 14 following the administration of the drug/extract, the wound area and histopathological changes in rat epidermis were evaluated for the various groups. The minimum inhibitory concentration (MIC) of TCRE on Staphyloccocus aureus, Pseudomonas aeruginosa and Escherichia coli were also assessed separately. Results: On day 14, the mean wound area of TCRE treatment group (0.25 ± 0.06 cm2) was significantly smaller than that of the control rats (2.71 ± 0.20 cm2, p < 0.01). The histological results indicate that the inflammatory cells disappeared and were replaced by new granulation tissue in the group treated with 100 mg·mL-1 TCRE by day 14. Compared with SSD group rats, the inflammatory cells and fibroblast and granulation tissues of burnt rats treated with 100 mg·mL-1 TCRE were same as those of rats that had no burns. The antibacterial results revealed that the MIC of TCRE on Staphyloccocus aureus, Pseudomonas aeruginosa and Escherichia coli was 3.13, 12.5 and 6.25 mg·mL-1, respectively. Conclusion: Terminalia chebula Retz. has potentials to be developed as an effective medicinal herb for the treatment of second-degree burns.

To eat or not to eat meat: that is the question

Meat is a well accepted food with appreciable appealing. Due to its high nutritional value it plays a central role in human development. Meat/meat derivates are important sources of proteins, minerals and vitamins. Their nutritional importance is paralleled to their economic impact. Paying attention to the social alarm originated by a recent publication of WHO about the relationship between red and/or processed meat consumption and cancer, this paper reviews the following aspects: a) the present consumption of meat/meat products in Spain; b) the contribution of their macro/micronutrients to the recommended dietary allowances; c) the obliged use of additives (e.g. nitrites and nitrates) to warrant the food safety, and their daily intake. In addition health risks derived from a high consumption, as well as the most appropriate culinary uses in order to reduce the formation of toxic products (e.g. N-nitrosocompounds) are commented. Due to the huge variety of available meat products, this paper concludes that any generalization should be avoided. We also emphasize about the advantages of consuming meat/meat products in the frame of a Mediterranean diet, rich in vegetables, fruits, and bioactive compounds.

Estrutura da população de Coleodactylus natalensis Freire, 1999 (Squamata: Sphaerodactylidae) no Parque Estadual Dunas de Natal, Rio Grande do Norte, Brasil

Coleodactylus natalensis Freire, 1999, an endemic species of Atlantic Forest fragments around the Natal municipality, Rio Grande do Norte State, Brazil, has as type locality the Parque Estadual Dunas de Natal (05º48 S to 05º53 S and 35º09 W to 35º12 W), one of the largest restinga (herb and shrub association on sand dunes along the Brazilian coastline) associate fragment, surrounded by urban zone, placed on setentrional Atlantic Forest limits. We made estimates on populational density, spatial distribution, habitat and microhabitat preferences and feeding ecological aspects like sazonal and sexual variations on diet, prey electivities and niche breadth. We randomly sampled ninety-six 50m2 quadrants in each of the four habitats identified in the study area. Were collected 49 specimens and their stomach contents were analyzed; prey items found were correlated with leaf-litter invertebrates from habitat samples. We found a 98,5 ± 75,5 individuals/ha density, in grouped distribution pattern on densest habitats and random distribution on others habitats. This species lives mostly on leaf-litter in forest habitats, in higher humidity points, with lower temperatures, deeper leaf litter and lower sea level elevations than the randomly chosen points in the study area. Isopoda and Aranae were the most important prey categories in numeric, frequency and volumetric terms. Niche breadth has an intermediate value and was variable in sexual and in habitat terms. There was no correlation between morfometric measures and prey size on diet. The C. natalensis population studied seems to be diet opportunist, although selects larger prey items. The Parque Estadual das Dunas do Natal has several indications of anthropic pressure from the surrounding urban area that may affects the local C. natalensis population. Thus, the fragility of this species calls for urgent conservation efforts