Percorrer por data de Publicação, começado por "2025-12-11"
A mostrar 1 - 10 de 19
Resultados por página
Opções de ordenação
- Mesa para três (ou mais) : A mesa como encontro do eu com o outro. Uma degustação antropológica-fenomenológica da comunhão à mesaPublication . Lima, João Paulo Viage; Angélico, José Pedro LopesThis study offers an interdisciplinary reflection on the table as a symbolic and existential space of human and spiritual communion. Drawing on an anthropological approach, the table is recognized as a structuring place of family, social, and cultural relationships, where food, stories, and identities are shared. Phenomenology helps us grasp the lived experience of sharing — gestures, bodies, silences — as a mediation of meaning and a bond with the other. In turn, Christian theology interprets the table in light of Jesus’ practices, especially his meals with sinners and the marginalized, culminating in the Eucharist as the fullness of communion with God and with one another. The table thus becomes a theological space of revelation, inclusion, and salvation — a symbol of the Kingdom of God inaugurated in the concrete sharing of life and bread.
- Nurses’ perceptions of therapeutic futility in adult patients admitted to a general intensive care unitPublication . Branco, Catarina; Monteiro, Emérico Luís Matos; Sousa, Patricia Pontifice; Marques, RitaBackground: Situations of therapeutic futility (TF) in intensive care units (ICUs) present challenges for nurses.Objective: To explore nurses’ perceptions of TF in adult patients in a general ICU.Methodology: A descriptive, exploratory study with a qualitative approach was conducted with a purposive sample of 19 nurses. Data were collected using a questionnaire with both closed- and open-ended questions and analyzed according to Bardin’s content analysis method. All ethical and formal requirements were met.Results: Nurses associated TF with diagnostic testing, invasive procedures, and intensive pharmacolog-ical interventions, which elicited feelings of anger and frustration. They identified the need to enhance communication, involve nurses in decision-making, develop protocols, and increase training in ICUs.Conclusion: Negative emotions triggered by TF affect nurses’ experience of care management. To better manage these situations, this study presents strategies for improving ICU patients’ quality of life.
- Resultados preliminares da entrevista a uma pessoa sobre a experiência de restrição física numa urgênciaPublication . Cortinhal, V.; Ditzz, E. Duarte; Deodato, S.
- Resultados preliminares da entrevista a uma pessoa sobre a experiência de restrição física numa urgênciaPublication . Cortinhal, V.; Ditzz, E. Duarte; Deodato, S.
- From grape stalks to lignin nanoparticles: a study on extraction scale-up, solubility enhancement and green nanoparticle productionPublication . Cassoni, Ana C.; Bourbon, Ana I.; Pastrana, Lorenzo; Vasconcelos, Marta; Pintado, ManuelaTo effectively valorize lignin, some challenges must be addressed. First, emerging techniques based on green methods may experience difficulties during the scale-up process. Secondly, the low solubility of lignin can hinder further valorization. This study investigated the impact of lignin extraction scale-up on yield and purity and evaluated strategies to enhance lignin solubility. Lignin from grape stalks was extracted using two previously optimized methods—alkaline and deep eutectic solvents—at a scale-up by factors of 5, 10, and 20 times. Although a slight decrease in extraction yield was observed with increasing scale, lignin purity remained consistent across all conditions. After extraction, lignin samples were subjected to solubilization tests using surfactants (Tween 20, Tween 80, and polyethylene glycol) and organic solvents (ethanol and acetic acid). Results demonstrated that surfactants were notably more effective in solubilizing lignin (up to 74.5%) compared to organic solvents. Furthermore, as an alternative to lignin solubilization, the production of lignin nanoparticles through ultrasonication with minimal chemical use was also explored. Upon optimization, spherical nanoparticles with a mean diameter of approximately 200 nm were successfully obtained. The use of surfactants was necessary to avoid nanoparticle aggregation during concentration steps and to enhance colloidal stability. This study demonstrates the feasibility of scaling up lignin extraction methods and further explores two approaches to enhancing the valorization of the obtained lignin—solubilization and the production of lignin nanoparticles—thereby contributing to the development of efficient and sustainable strategies for diverse lignin-based applications.
- Pal-cycles: cuidado ético na transiçãoPublication . Santos, Inês Filipa de Matos; Martins, Lurdes; Nunes, Sofia; Capelas, Manuel Luís; Afonso, Tânia dos Santos
- Estratégias de avaliação e prevenção do delirium na pessoa adulta internada no serviço de medicina intensivaPublication . Caldeira, Helena Catarina; Monteiro, Carolina; Neves, Vasco
- Sofrimento Relacionado com a Saúde (SRS) em pessoas com necessidades paliativas: Portugal 2022Publication . Capelas, Manuel Luís Vila; Santos, Inês Filipa de Matos; Nunes, Sofia; Mateus, Ana Francisca; Afonso, Tânia dos Santos
- Comunicar em realidade virtual: a experiência portuguesa na formação em enfermagem (VRTALKS)Publication . Alves, Paulo; Monteiro, Ana Carolina; Pinho, Andreia Salomé; Amado, João Neves; Neves, VascoIntrodução: A Realidade Virtual (RV) está a transformar o ensino em saúde, permitindo o treino de competências técnicas e comunicacionais em ambientes seguros, controlados e imersivos. O estudo enquadra-se no projeto europeu ERASMUS+ VR Communication Training, desenvolvido em cinco países, onde dados preliminares demonstram elevada aceitabilidade, realismo emocional e impacto positivo da RV no treino comunicacional. A participação da UCP contribui para esta perspetiva europeia, envolvendo estudantes de enfermagem na avaliação da viabilidade, usabilidade e aplicabilidade pedagógica desta tecnologia inovadora. Metodologia: Estudo observacional, transversal, realizado entre novembro de 2024 e maio de 2025. Participaram estudantes de licenciatura e mestrado em Enfermagem, que interagiram com um cenário de comunicação desafiante — “dar más notícias” — baseado no modelo SPIKES. Após a experiência, preencheram um questionário eletrónico com escalas validadas de usabilidade (SUS), viabilidade e satisfação, complementadas por questões abertas. Os dados foram analisados descritivamente e por análise temática. A análise qualitativa foi conduzida segundo o método de Braun e Clarke (2006), recorrendo a codificação temática indutiva e dupla validação entre investigadores. Conclusão: A experiência portuguesa reforça a viabilidade e o potencial da Realidade Virtual como ferramenta pedagógica complementar no ensino da comunicação em enfermagem. A elevada aceitação dos estudantes sublinha a importância de integrar estas tecnologias nos currículos, promovendo ambientes de aprendizagem mais envolventes e centrados no estudante. Apesar dos resultados encorajadores, o estudo apresenta limitações, nomeadamente o reduzido número de participantes e a experiência limitada a um único cenário VR. Estudos futuros deverão integrar amostras mais amplas e múltiplos cenários clínicos.
- Sensory evaluation of starch-free low-fat dairy spread formulationsPublication . Melo, A.; Magalhães, I.; Correia, D.; Pintado, M.The growing demand for healthier food products has stimulated the development of fatreduced dairy spreads with improved nutritional profiles and sensory acceptance. This study aimed to evaluate the sensory properties of low-fat butter formulations without the use of modified corn starch. A total of 21 formulations were developed, varying the proportions of fat and replacer components (xanthan gum, milk protein, and emulsifier (mono- and diglycerides of fatty acids)). These components were selected due to their capacity to mimic the structural and sensory properties of fat, contributing to texture, mouthfeel, and stability of the final product. Preliminary screening identified three formulations as the most promising, which were further subjected to sensory evaluation. Attributes such as appearance, color, consistency, flavor, and overall acceptability were assessed. A total of 34 butter consumers participated in acceptance tests and checkpurchase intention evaluations. Sensory analysis revealed high scores for color, flavor, appearance and consistency for the formulation flavored with oregano essential oil and oregano leaves (f22), where 54.5% of panelists agreed (score 4) with all parameters, and for the formulation with oregano essential oil, oregano leaves, and garlic (f23), where 45% of panelists strongly agreed (score 5) with all parameters. In order of preference, f23 stood out with 63.6% preference. This study highlights the potential of using natural hydrocolloids, dairy proteins, and emulsifiers as fat replacers and modified corn starch in the design of healthier dairy spreads. Further studies are underway to optimize shelf-life stability and explore consumer acceptance in broader markets.