Good Practices
Mostrando 1-12 de 497 artigos, teses e dissertações.
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1. Brazilians’ level of knowledge, attitudes and practices towards COVID-19: a cross-sectional study
ABSTRACT BACKGROUND: Brazil is facing increasing cycles of numbers of infected people and deaths resulting from coronavirus disease 2019 (COVID-19). This situation involves a series of factors, including the behavior of the population, that can be decisive for controlling the disease. OBJECTIVE: To determine the knowledge, attitudes and practices of the Br
Sao Paulo Medical Journal. Publicado em: 2022
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2. The diffusion of innovations under normative induction in Brazil
Abstract Purpose Hierarchically superior bodies develop normative instructions to induce the diffusion of innovations, stimulating the adoption of management practices in supervised public bodies and seeking public administration efficiency increase. Despite this, the effectiveness of these normative instructions is unknown, as well as its inducing and last
RAUSP Management Journal. Publicado em: 2022
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3. Factors associated with infant formula supplementation in Brazilian hospitals: a cross-sectional study
Abstract Objective To analyze the factors associated with infant formula supplementation in newborns referred to rooming-in in Brazilian hospitals. Method Cross-sectional study with data from 14,531 postpartum women and newborns obtained from the "Birth in Brazil" survey, conducted in 2011-2012. The analysis used a logistic regression model with a hierarch
Jornal de Pediatria. Publicado em: 2022
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4. Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation
Abstract The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial Brazilian organic dairy products (27 samples, pasteurized whole milk, Minas Frescal cheese, and yoghurt, equally distributed) as well as the biofilm-producing capacity and the production of deteriorating enzymes were investigated. Most of the samples (5
Food Sci. Technol. Publicado em: 2021-09
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5. Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil
Abstract The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices - GMP - of 53% of formal producers. Samples of cachaças from these producers were evaluated f
Food Sci. Technol. Publicado em: 2021-09
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6. Food safety knowledge, attitudes and practices of street food vendors in Jashore region, Bangladesh
Abstract Most people now have their meals outside their homes and are vulnerable to illness caused by food. Unsafe food preparation and supply by vendors have made food safety a concern for public health. Jashore is a densely populated city, this study was designed to evaluate food safety knowledge, attitude and practice (KAP) of food vendors in Jashore regi
Food Sci. Technol. Publicado em: 2021-06
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7. Intervenção Percutânea da Artéria Coronária Principal Esquerda. Por que os Dados do Mundo Real são tão Importantes?
Abstract Most people now have their meals outside their homes and are vulnerable to illness caused by food. Unsafe food preparation and supply by vendors have made food safety a concern for public health. Jashore is a densely populated city, this study was designed to evaluate food safety knowledge, attitude and practice (KAP) of food vendors in Jashore regi
Arq. Bras. Cardiol.. Publicado em: 2021-06
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8. Artérias Coronárias Após a Operação de Jatene para Transposição das Grandes Artérias: O Papel da Angiografia Coronária por Tomografia Computadorizada no Seguimento
Abstract Most people now have their meals outside their homes and are vulnerable to illness caused by food. Unsafe food preparation and supply by vendors have made food safety a concern for public health. Jashore is a densely populated city, this study was designed to evaluate food safety knowledge, attitude and practice (KAP) of food vendors in Jashore regi
Arq. Bras. Cardiol.. Publicado em: 2021-06
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9. Personality traits and parenting styles in boys victims of sexual abuse: a pilot study
ABSTRACT Objective: We examined the association between personality traits and parenting styles in boys victims of sexual abuse (SA). Methods: Sixty-two (62) boys were divided into two groups: 32 (Victims of SA group, age 11.7±1.28) and 30 non-victims of SA (Comparison group, age 11.6±1.22). All participants completed the Eysenck Personality Questionnair
Arch. Clin. Psychiatry (São Paulo). Publicado em: 2021-04
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10. Compatibility by a Nonisothermal Kinetic Study of Azathioprine Associated with Usual Excipients in the Product Quality Review Process
Azathioprine is an immunosuppressive drug for several inflammatory disorders. Due to its clinical relevance, to explore the solid-state properties for excipient compatibility in the product quality review process is essential. Fourier transform infrared spectroscopy, powder X-ray diffraction and thermal analysis (thermogravimetry/derivative thermogravimetry
J. Braz. Chem. Soc.. Publicado em: 2021-03
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11. Good practices for ultrasound examinations in gynecology and obstetrics during the COVID-19 pandemic
Resumo Objetivo Avaliar a presença de doença residual no exame anatomopatológico definitivo de pacientes com câncer de endométrio endometrioide após polipectomia ou biópsia de pólipo histeroscópica. Métodos Analisamos 104 pacientes (92 casos do Hospital AC Camargo e 12 casos do Hospital do Servidor Público Estadual de São Paulo) com pólipos
Rev. Bras. Ginecol. Obstet.. Publicado em: 2021-01
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12. Production of flour made from bullfrog’s meat and bone
Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronom
Food Sci. Technol. Publicado em: 2020-12