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Adaptação transcultural do instrumento “The Short Child Occupational Profile” (SCOPE) para a Língua Portuguesa do Brasil
(Universidade Federal de São Carlos, 2021-03-22) Mazak, Mayara Soler Ramos; Cid, Maria Fernanda Barboza; https://lattes.cnpq.br/8595043315867424; https://lattes.cnpq.br/3589109643577313
Background: The assessment The Short Child Occupational Profile (SCOPE) is a tool developed by American occupational therapists that makes it possible to systematically assess factors that facilitate or restrict participation in the occupations of children and adolescents, and these factors are based on the Model of Human Occupation (MOHO). In Brazil, there are some assessments created by occupational therapists who evaluate the children and adolescents population, however, despite the diversified nature of these assessments, the need for a change in the sense of evaluations is discussed, leaving the strict focus of the disabilities and assuming another configuration, more focused on the analysis of the client's skills and for the environmental variables that support occupational performance, contributing to better possibilities of production of life. In this sense, there is a need for further studies that develop or encourage the use of Occupational Therapy assessments that can assess the occupational participation of children and adolescents in the most different fields of activity of the profession, understanding SCOPE as an appropriate tool to this end. Objective: To carry out the cross-cultural adaptation of the SCOPE to the Portuguese language of Brazil. Method: The present study was developed based on the six steps of the method proposed by Beaton and collaborators (2000) regarding cross-cultural adaptation research, namely: Step 1. Initial translation of the assessment by two different translators; 2. Synthesis: the two translators, together, reached a single version of the assessment; 3. Back-translation: reverse translation done by three translators, the result of which was analyzed and validated by the main author of the original assessment; 4. Committee of Experts: the Portuguese version was analyzed by a committee composed of occupational therapists from different fields of activity who verified whether the translated version reflected the same content as the original version in relation to the equivalences: semantic, idiomatic, experiential and conceptual, and after adjustments, the pre-final version of the assessment was obtained; 5. Pre-Test: through an online interview, the pre-final version of the assessment was presented to 20 participants including family members of children and adolescents accompanied by occupational therapists in a school clinic to assess the understanding of the assessment's phrases ; 6. Final Review: the last step consisted of the analysis of the final report of the cross-cultural adaptation process by the author of the original assessment for the approval of the final version. Results: The translation and back-translation processes showed few discrepancies between the terms, obtaining good resolution between the translators for the elaboration of the synthesis. In relation to the Expert Committee, all suggestions for changes were analyzed and duly incorporated into the pre-final version of the assessment, which in turn, in the Pre-Test stage, presented a good or excellent understanding of the phrases by the participants. Finally, the Brazilian version of SCOPE was approved by the main author of the original. Conclusion: It was successful in the process of cross-cultural adaptation of the assessment for Brazil, currently entitled: Initial Occupational Profile of Children and Adolescents (SCOPE-BRASIL), being able to undergo further studies to obtain psychometric validation measures with the Brazilian population.
Manual de experimentos de física utilizando um smartphone
(Universidade Federal de São Carlos, 2021-03-22) Freitas, Renan Gustavo Beloni; Brandl, Ana Lúcia; https://lattes.cnpq.br/3308757619164141; https://lattes.cnpq.br/6264527062338417
This work aims to propose a physics experiment manual to be used in high school and elementary school, containing four low-cost scripts based on the acquisition of data through different sensors available on smartphones through a free application called Physics Toolbox . Based on the assumptions of David Ausubel's learning theory and how it can be applied in a teaching context based on experimental activities carried out in groups, it is expected that the application of the proposed scripts will bring greater meaning to the concepts covered in comparison with purely theoretical classes. , as well as encourage teachers who use the tools presented to develop their own proposals. Each script was designed to be completed in two classes, within a common classroom, with proposals that fall mainly in the investigative and verification fields. Its content presents, in addition to the methodology of the proposal and class for which it is intended, a brief introduction encompassing the related physics content and the specific sensor that will be used, with each of the manual's scripts being able to be worked independently of the others. The chosen themes are related to the content of Mechanics, Acoustics and Electromagnetism. Due to the impossibility of developing the work in the school environment due to the social distance imposed by the pandemic of COVID-19, the results of the experiments carried out by the author and fellow professors participating in the MNPEF are presented and discussed, together with their impressions related to the development of proposals. The analysis of these results demonstrates a great precision of the data obtained with the smartphone and minimum difficulty of execution, that added to the other functionalities of the employed applicationsuggests excellent possibilities of execution of the proposed experiments inside the school.
Impacto do uso de realçador de sabor obtido de subproduto de cogumelo sobre a qualidade de hambúrguer bovino com redução de sódio
(Universidade Federal de São Carlos, 2021-03-22) França, Fabiana; Selani, Miriam Mabel; https://lattes.cnpq.br/4857619853197645; https://lattes.cnpq.br/7087827996196146
Sodium has essential functions in the body, but its excessive ingestion can cause a series of chronic diseases, such as hypertension and cardiovascular problems. Due to this, the demand for low-salt meat products is increasing. One of the main alternatives to reduce sodium in these products is the use of flavor enhancers. Mushroom is known to be a natural flavor enhancer. During its harvest, part of the stipe is discarded, which could be used to obtain umami compounds. This study aimed to evaluate the impact of sodium reduction and the addition of natural flavor enhancer (RSN) obtained from mushroom stipe on the physicochemical and texture characteristics, as well as to evaluate the free amino acids content and the volatile compounds profile of beef burgers. After obtaining the RSN, it was applied in 2 concentrations in beef burgers with 3 levels of salt reduction, totaling 6 treatments, in addition to the control. The color of raw burgers was not affected by the formulations, whereas cooked burgers did not change their redness, but showed a slight increase in the L* and b* parameters. There was a slight increase in the pH of raw samples with the addition of the umami ingredient, but cooking minimized these differences. Water activity varied slightly between treatments, only for raw burgers. There was no effect of treatments on cooking loss and diameter reduction. The hardness and chewiness had their values reduced with the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition of RSN to beef burgers increased the content of the free amino acids proline and phenylalanine. The volatile profile of beef burgers showed a slight increase in compounds also found in the RSN, such as some aldehydes, alcohols and sulfur compounds. The results obtained show that the reduction of salt and the addition of a flavor enhancer obtained from shitake stipes is viable for application in beef burger, considering the physicochemical parameters, texture and the profile of free amino acids and volatile compounds, thus emphasizing the opportunity and the potential for the development of healthier burgers.