Demanda e controle no trabalho e hipertensão arterial: validade dimensional e meta-análise

O modelo demanda e controle de Karasek, elaborado na década de 1970, postula que os trabalhadores expostos a situações de alta exigência no trabalho, decorrente da combinação entre altas demandas psicológicas e baixo controle sobre o processo de trabalho, tem maior risco de apresentar eventos em saúde relacionados ao estresse, em particular doenças cardiovasculares. Os objetivos desta tese incluíram: avaliar propriedades psicométricas do instrumento Demand-Control-Support Questionnaire (DCSQ) e conduzir uma meta-análise dos estudos publicados sobre a associação entre alta exigência no trabalho e hipertensão arterial. Três artigos foram elaborados. O primeiro artigo avaliou a validade dimensional e consistência interna da versão brasileira do instrumento DCSQ, quando aplicado a trabalhadores de um hospital e nove restaurantes no Rio de Janeiro. O segundo artigo comparou as propriedades psicométricas do DCSQ no contexto dos trabalhadores de hospital no Brasil e na Suécia. O terceiro artigo apresentou uma meta-análise dos estudos de associação entre alta exigência no trabalho e hipertensão arterial. Os resultados evidenciaram que o instrumento DCSQ tem estrutura tridimensional e equivalente nas versões brasileira e sueca (original), representada por demandas psicológicas, uso de habilidades e autonomia para a decisão. O modelo de melhor ajuste excluiu a dimensão apoio social no trabalho e o item trabalho repetitivo (uso de habilidades). A meta-análise revelou que os estudos foram heterogêneos, a população-alvo foi restrita a países da Europa, EUA e Japão, sem evidência de associação entre alta exigência no trabalho, demanda e controle, e hipertensão arterial.

A ética psicanalítica na escuta de adolescentes em instituições

Partindo das questões colocadas pela clínica com adolescentes, mais especificamente em dispositivos públicos destinados a jovens em situação de risco social e/ou conflito com a lei, a presente dissertação versa sobre a importância do fazer do psicanalista na instituição, uma vez que é somente ao escutar os adolescentes que se abre a possibilidade deles próprios se responsabilizarem pelo seu destino. Na contramão de propostas universalizantes, que visam adaptação, adestramento, educação, propõe-se operar uma escuta a fim de verificar a que o sintoma está respondendo, que gozo o sintoma vem delimitar. Definida como um golpe de real que deixa o sujeito sem palavras, em psicanálise a adolescência corresponde a uma etapa lógica de articulação do sujeito na estrutura, marcada pelo encontro com o sexo e com a falta no Outro. Através do relato de fragmentos clínicos atendidos por nós nas instituições supracitadas e do estudo dos dois casos de adolescentes atendidos por Freud Dora e a jovem homossexual verificou-se que na puberdade o sujeito está sempre às voltas com a reatualização do drama edípico e que as dificuldades da adolescência são proporcionais à ferocidade do supereu, formado a partir da incorporação dos pais que se dá através da identificação com eles na infância. Ressalta-se a importância do Outro social, que deve fornecer ao jovem o desejo de viver, apoio e amparo, num momento em que as condições de seu desenvolvimento o compelem a afrouxar os vínculos com a casa dos pais e a família

Suitability of sodium lactate as cryoprotectant and its effect on gel forming ability and protein denaturation of croaker fish surimi during frozen storage

The effect of sodium lactate is compared with sucrose + sorbitol + sodium tri-poly phosphate as cryoprotectant on gel forming ability & protein denaturation of croaker surimi during frozen storage at -20±2°C for 90 days was evaluated. The quality of Croaker surimi with 6% (w/v) sodium lactate was examined in terms of biochemical parameters of muscle protein, thaw drip, gel strength and calcium ATPase activity :.omparing with those of surimi added with sucrose/sorbitol & without additive as control. Both the cryoprotectants minimized the negative effects of frozen storage on physico-chemical traits of myofibrillar proteins which was evident from the biochemical and sensory parameters. The residual Ca2+ ATPase activity and gel strength of surimi with sodium lactate were higher than those of control throughout 90 days of storage. Ca2+ A TPase activity and gel strength found a high positive correlation. From the results, it was found that sodium lactate was equally effective in preservation of croaker muscle protein native structure during frozen storage as the sucrose/ sorbitol and also less sweet without any risk of maillard browning.

Development of canned products from Indian major carp, catla (Catla catla)

Pieces of catla fish (Catla catla, a major carp of lndian subcontinent) of length 10 to 11 cm and thickness 1.0 to 1.5cm were precooked by two methods; steam precooking and frying. The precooked pieces were packed_in No.1 tall can (30lx411) with various hot filling media like oil, brine, tomato sauce and curry. Cans were seamed by a hand seamer and retorted at 117.2° C (12 psi) for 90 minutes. All the canned products had satisfactory cut-out, biochemical and organoleptic characteristics. Steam precooked canned products had moisture content of 65.6 to 74%, protein content of 20.8 to 22%, fat content of 1.1 to 6.6% and ash content of 2.1 to 2.5%; whereas fried canned products had moisture content of 65.4 to 68.2%, protein content of 21.3 to 22%, fat content of 7 to 10.2% and ash content of 2.1 to 2.7% on wet wt. basis. Salt content in steam precooked and fried canned products varied from 1.2 to 1.9% and 2.0 to 2.5% respectively. All the canned products were organoleptically good. However, degree of preference varied for different products. Canned fried catla in curry was the best product among all types of packs. Among the precooking methods, frying was more efficient than steam precooking in controlling the amount of exudate to a desirable limit in canned products. However, crispness, the characteristic quality for a fried fish, was lost during retorting. There was no change in quality characteristics during a storage period of 3 months at ambient temperature (32±2°C).

Effect of chilled sea water storage of oil sardine (Sardinella longiceps) on quality changes during frozen storage

The shelf-life of frozen oil sardine (Sardinella longiceps) can be improved by preserving the fish immediately after catch in chilled sea water before freezing. Delayed icing caused considerable deterioration in quality and reduced frozen shelf-life. Oil sardine preserved in chilled sea water were found to be suitable for freezing up to 5 days whereas iced samples could be frozen only up to 2 days.

Effect of water washing on biochemical and gel characteristics of minced meat from croaker fish (Johnius gangeticus)

Quality of analog fishery products invariably depends on the gel characteristics and nutritional status of minced meat. With an objective to find out the effect of water washing on kamaboko gel, the minced meat from Croaker fish was washed for four times (5 minutes each) using chilled water at a temperature of 8-10°C. Results reflected noticeable improvement in folding test and SSN% of kamaboko with essential decrease in fat content, water soluble proteins, expressible water and quality parameters like NPN, VBN, TMA, FFA and PV denoting superior gel quality than control sample after repeated washing. The results indicated that there was a definite improvement in functional properties such as gel forming ability, expressible water content of the croaker minced meat essential decrease in fat content, water soluble proteins, expressible water and quality parameters after each wash, but two washes of 5 minutes duration each was necessary to achieve satisfactory results.

Study on shelf life of fish cake prepared from surimi of silver carp (Hypophthalmichthys molitrix) during frozen storage

Surimi was prepared from silver carp with an aim to put this underutilized fish for profitable use. The mince prepared was washed twice with chilled water (5°C) using mince to water ratio (w/v) of 1:2 for 5-6 minutes each. After final dewatering to moisture content to about 80%; half the quantity of washed minced meat was mixed with cryoprotectants (4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate) to produce surimi. The prepared surimi and the dewatered minced meat were packed in LDPE bags, frozen using a plate freezer and stored at -20°C. Surimi and dewatered minced meat from frozen storage were used as base material for production of fish cakes. These were fried at 160°C for 3 to 4 minutes before serving for organoleptic test. Changes in salt soluble nitrogen, total volatile base nitrogen, non-protein nitrogen, peroxide value and free fatty acid of surimi and dewatered mince were estimated at every ten days interval during the storage period of 3 months. The study has indicated that frozen storage of surimi could be a potential method for effective utilization of silver carp. This surimi when incorporated in fish cakes yielded products which retained the shelf life even up to 90 days of storage.

Standardization of setting temperature and time for fish meat

Meat to water ratio used for washing was 1:3 for oil sardine and mackerel; but for pink perch and croaker, it was 1:2. Again the washing process was repeated three times for oil sardine and mackerel; but two times for pink perch and croaker. The washed meat was mixed with 2.5% NaC1 and set at +5°C and +40°C for 1, 2 and 3hrs. The gel strength and expressible water content was measured. Basing on this study, setting temperature at +40°C was selected and with respect to time 1hr for sardine and mackerel and 3hrs for pink perch and croaker was selected.

Biomassa arbórea em fragmentos da Mata Atlântica Fluminense.

2008

Asesoría para el rescate de producto y técnicas tradicionales y mejoramiento artesanal actual a partir del perfeccionamiento de la talla en madera en la comunidad Emberá Duma de Bahía Solano - Chocó.

30 hojas : ilustraciones, fotografía.

Asesoría para el desarrollo de líneas de producto a partir del rediseño o diversificación del producto artesanal del oficio del torneado de la tagua en la población de Chiquinquirá - Boyacá.

34 hojas : ilustraciones, fotografías.

Asesoría para el rescate de producto o técnicas tradicionales y mejoramiento del producto artesanal actual a partir del perfeccionamiento de las técnicas de talla en madera, cestería en werregue y tejido en chaquiras, en los resguardos indígenas Emberá Katio del Alto Río Munguidó, Quibdó - Chocó.

35 hojas : ilustraciones, fotografías.

Capacitación para la elaboración de artesanías en tagua; Taller de creatividad, Municipio de Tumaco, Nariño, agosto de 2003.

45 hojas : Fotografías.

Nations' income inequality predicts ambivalence in stereotype content: How societies mind the gap

Income inequality undermines societies: The more inequality, the more health problems, social tensions, and the lower social mobility, trust, life expectancy. Given people's tendency to legitimate existing social arrangements, the stereotype content model (SCM) argues that ambivalence-perceiving many groups as either warm or competent, but not both-may help maintain socio-economic disparities. The association between stereotype ambivalence and income inequality in 37 cross-national samples from Europe, the Americas, Oceania, Asia, and Africa investigates how groups' overall warmth-competence, status-competence, and competition-warmth correlations vary across societies, and whether these variations associate with income inequality (Gini index). More unequal societies report more ambivalent stereotypes, whereas more equal ones dislike competitive groups and do not necessarily respect them as competent. Unequal societies may need ambivalence for system stability: Income inequality compensates groups with partially positive social images. © 2012 The British Psychological Society.

La inserción laboral de las técnicas forestales de nivel superior egresadas del Instituto Agrotécnico Víctor Navajas Centeno (IAVNC)

La educación superior asume el desafío de promover igualdad de oportunidades en la formación académica. Pero, la igualdad de acceso o el éxito en la trayectoria educativa no implican necesariamente igualdad de oportunidades en la inserción ni en la trayectoria en el mercado laboral. Si bien la educación superior favorece la situación de emplabilidad, se reconoce que la cuestión género atraviesa el mercado de trabajo, en tanto institución socialmente construída. Esta investigación toma esta problemática para una formación específica : Técnicas Forestales de Nivel Superior egresadas del Instituto Agrotécnico Víctor Navajas Centeno. Su inserción profesional constituye una preocupación para el sistema formador a partir de indicios que dan cuenta del descenso de la matrícula femenina; la puesta en discusión sobre supuestos sesgos de esta carrera según diferencias de género; la no explicitación, en los acuerdos previos entre el instituto y las empresas forestales sobre criterios de selección y posible segmentación. La hipótesis de trabajo de estea investigación da cuenta de tensiones entre representaciones de equidad y mecanismos de segregación de género en esta particular articulación entre el mundo de la educación y el mundo del trabajo. Siendo el objetivo general el conocer la vinculación formación - inserción laboral de las técnicas egresadas en el período 1998 - 2007, se privilegió una estrategia metodológica de tipo cualitativo y la entrevista como técnica que permite una mayor profundidad en la construcción de los datos. Fueron entrevistados todos los actores involucrados : graduadas, empleadores y profesores del Instituto. Los resultados obtenidos permiten afirmar el rol de la institución educativa en la obtención del empleo, las ambivalenciasa en el discurso empresarial y la construcción de un campo profesional que segrega ocupaciones según género, la existencia de estrategias de autoempleo y multiocupación que despliegan las graduadas para poner en juego su formación así como el reconocimiento de las heterogeneidades intragénero.