Encontrados 4 documentos, a visualizar página 1 de 1

Ordenado por Data

Clinical Education - a fundamental curricular unit for all health practitioners

Patrício, Brígida; Magina, Eugénia; Nunes, Helena; Faria, Paula Cristina; Araújo, André; Cunha, Maria João

Clinical education is recognized as being crucial for the training of health professionals. This subject is debated amongst teachers, students and professionals. Besides the clinical and research skills, we look for other competencies such as oratory, creative thinking or leadership. We present the results of a study with 4th graders. It’s a exploratory study; the main purpose was to evaluate the outcomes of a ...


Illness uncertainty and treatment motivation in type 2 diabetes patients

Apóstolo,João Luís Alves; Viveiros,Catarina Sofia Castro; Nunes,Helena Isabel Ribeiro; Domingues,Helena Raquel Faustino

AIMS: To characterize the uncertainty in illness and the motivation for treatment and to evaluate the existing relation between these variables in individuals with type 2 diabetes. METHOD: Descriptive, correlational study, using a sample of 62 individuals in diabetes consultation sessions. The Uncertainty Stress Scale and the Treatment Self-Regulation Questionnaire were used. RESULTS: The individuals with type ...

Data: 2007   |   Origem: OASIS br

Incerteza na doença e motivação para o tratamento em indivíduos com diabetes me...

Apóstolo, João Luis Alves; Viveiros, Catarina Sofia Castro; Nunes, Helena Isabel Ribeiro; Domingues, Helena Raquel Faustino


Ohmic heating in a food application : quality evaluation of cloudberry jam

Lindbom, Ingela; Kerry, J.; Nunes, Helena Trindade; Pereira, Ricardo; Gallagher, Maria Jose Sousa; Staruch, Ladislav; Teixeira, J. A.; Wendin, Karin

New techniques for food processing are areas of interest for the food industry and ohmic heating is an example of a new technique where there are many possible applications in the food area. The aim of this work was to characterize and compare quality aspects of high quality cloudberry jam with 70 weight-% berries produced on one hand by traditional batch processing technique and on the other hand by ohmic heat...


4 Resultados

Texto Pesquisado

Refinar resultados

Autor











Data




Tipo de Documento



Recurso





Assunto















    Financiadores do RCAAP

Fundação para a Ciência e a Tecnologia Universidade do Minho   Governo Português Ministério da Educação e Ciência Programa Operacional da Sociedade do Conhecimento União Europeia