Browsing by Author "Rodrigues, M."
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- El sentido del número en los futuros profesores de 1.er ciclo dos estudios de casoPublication . Menino, Hugo Lopes; Tavares, Dina; Quaresma, A.; Rodrigues, M.Esta comunicación pretende presentar algunas evidencias del trabajo de investigación que se lleva a cabo en el proyecto SNUMERO, del Núcleo de investigación y Desarrollo en Educación (NIDE) del Instituto Politécnico de Leiria. Se pretende caracterizar el sentido del número en los futuros profesores de 1.er ciclo de enseñanza básica, y percibir la forma en que planifican y llevan a cabo tareas en ese ámbito, en el contexto de la práctica pedagógica. En la construcción de casos se ha empleado una metodología cualitativa de naturaleza interpretativa. Se presentan los casos de dos futuras profesoras pertenecientes al mismo núcleo de práctica. Los resultados permiten apreciar que las futuras profesoras tienen diferentes niveles de desarrollo del sentido del número, aunque ambas planifican tareas muy pertinentes en ese ámbito. La exploración de esas tareas con los alumnos presenta, en los dos casos, características propias.
- Intermediate meals and the place of consumption - Which relationship?Publication . Lima, J.; Rodrigues, M.; Eulálio, M.; Rocha, A.Introduction The distribution of energy and nutrients in 4–6 daily meals may have beneficial health effects. The place where people have their meals is frequently identified as a determinant of food consumption. Objectives To evaluate the influence of the place where university employees, have their meals on the adequacy of intermediate meals. Methods Data collection was carried out in face-to-face interviews, by a nutritionist that inquired individuals following a 24h recall. Only regular intake days were considered. 399 individuals were surveyed, and data collection was carried out in a Portuguese Public University in the north of Portugal. All ethical procedures were considered and an ethical committee approved the research. Statistical analysis was conducted using SPSS software. Results It was observed a relationship between the place where first mid-afternoon meal (p = 0.004) and second mid-afternoon meal (p = 0.006) were eaten and the adequacy of its energy value. Either consumption at home or food brought from home contribute to a better adequacy of the energy value of meal evaluated. Conclusion The place where intermediate meals were eaten seems to influence their adequacy. Reason why it is important to carry out awareness actions related to the topic at workplace, to promote the health and well-being of employees.