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Due to the covid-19 pandemic, the second edition of the Pedagogical Residency Program (PRP) occurred remotely. Aware of this scenario, this paper aimed to report remotely made observations from the PRP subproject of Chemistry at the Centro de Ciências Agrárias at the Universidade Federal da Paraíba (UFPB). The school linked to this subproject is located in the city of Areia – PB and the observations were developed in high school classes. From this experience, it can be inferred that technology kept education alive during this pandemic period. This was due to the link between teachers and students, and the entire educational team, making remote teaching possible. Despite several obstacles, adaptation and reinvention of education prevailed. Unfortunately, however, this moment further highlighted the social and economic inequalities in our region, since many students could not participate in synchronous activities due to the lack of resources such as the internet, cell phones and computers. Furthermore, we can say that this moment was extremely important for our teacher training, especially with regard to the use of technologies, considering that we learned about many different applications and platforms, which will be further used in our regencies., Devido à pandemia da covid-19, as atividades da segunda edição do Programa de Residência Pedagógica (PRP) ocorreram de forma remota. Atentos a esse cenário, objetivamos neste artigo relatar as observações realizadas de forma remota do PRP subprojeto da Química do Centro de Ciências Agrárias da Universidade Federal da Paraíba (UFPB). A escola vinculada a esse subprojeto está localizada na cidade de Areia – PB e as observações foram desenvolvidas nas turmas do Ensino Médio. A partir dessa experiência, pode-se afirmar que a tecnologia manteve a educação viva durante o período de pandemia, sendo o elo entre docentes e discentes, e todo o corpo educacional, tornando possível o ensino remoto. Assim, embora tenham ocorrido diversos empecilhos, prevaleceram a adaptação e a reinvenção da educação. Entretanto, infelizmente, esse momento evidenciou ainda mais as desigualdades sociais e econômicas em nossa região, visto que muitos alunos não podiam participar das atividades síncronas, devido à falta de recursos como internet, celulares e computadores. Ademais, podemos afirmar que esse momento foi extremamente importante para nossa formação docente, principalmente no que diz respeito ao uso de tecnologias, tendo em vista que passamos a conhecer diversos aplicativos e plataformas, os quais serão utilizados em nossas regências.

This study developed chicken nuggets with emulsions with different percentages of canola oil (CO) to replace the chicken skin and evaluating the quality of the final product and the effect of frying. The experiment was set up in a 5x5 factorial scheme with the replacement of skin with different percentages of CO (0, 25, 50, 75, and 100%) and storage periods (0, 45, 90, 135,and 180 days), and parameters such as pH and oxidation were evaluated. It was considered a 5x2 factorial scheme (replacement of skin with CO and different sample conditions (raw and fried in CO)) for the analyses of the centesimal composition, fatty acid profile, atherogenic (AI), and thrombogenic (IT) indices. The sensory analysis evaluated the chicken nuggets at time zero. The pH values ranged from 6.62 to 6.86, as an effect of frying, there was an increase in lipid content with increasing levels of substitution (T0-raw: 5.36% and fried: 12.11%; T100-raw: 7.93% and fried: 15.43%) and a decrease in moisture content in relation to the raw sample. There was a decrease in AI (T0%-raw vs. T100%-fried, 0.39 vs. 0.10) and IT (T0%-raw vs. T100%-fried, 0.61 vs. 0.18) with CO addition and frying, and lipid oxidation increased with storage. The ω6/ω3 ratio decreased and the PUFA/SFA increased with the replacement of chicken skin with CO, but there was no difference in the sensory analysis. Even though chicken nuggets are prone to lipid oxidation, it is possible to improve their nutritional value either by adding CO to the meat mixture or by frying them. RESUMO: Objetivou-se neste estudo desenvolver nuggets de frango com emulsões contendo diferentes percentagens de óleo de canola em substituição a pele de frango e avaliar a qualidade do produto final bem como os efeitos da fritura. O experimento foi desenvolvido em esquema fatorial 5x5 (substituição da pele por óleo de canola (0, 25, 50, 75, 100%) e tempo de armazenamento (0, 45, 90, 135, 180 dias)) avaliando parâmetros como pH e oxidação. Considerou-se fatorial 5x2 (substituição da pele por óleo de canola e condições da amostra (cru e frito em óleo de canola)) para as análises da composição centesimal, perfil de ácidos graxos e índices aterogênico (IA) e trombogênico (IT). Para a análise sensorial avaliou-se os nuggets de frango produzidos apenas no tempo zero. Houve efeito da fritura com aumento no teor de lipídios (T0%-cru:5,36% e frito:12,11%; T100%-cru:7,93% e frito: 15,43%), redução no teor de umidade em relação a amostra crua e aumento no teor de lipídios com aumento dos níveis de substituição. Com a adição de óleo de canola e fritura houve redução de IA (T0%, cru, IA:0,39; T100%, frito, IA:0,10) e IT (T0%, cru, IT:0,61; T100%, frito, IT:0,18) e com o tempo de armazenamento aumentou-se a oxidação lipídica. A proporção ω6/ ω3 diminuiu e a AGP/AGS aumentou com a substituição da pele de frango por óleo de canola e não houve diferença na análise sensorial. Apesar da propensão à oxidação lipídica, é possível melhorar nutricionalmente os nuggets de frango, tanto pela adição de óleo de canola à massa quanto pelo processo de fritura.

The goal of this thesis is to examine how stakeholders who work with community health workers, including directors of training programs and direct managers, perceive the needs of community health workers in the domain of tobacco cessation programs and education. I will also examine how the needs of stakeholders are aligned with those of community health workers, as well as potential implications of misalignment. Results show salient themes of role playing, rapport, and resources for distribution mentioned by the stakeholders, which are largely adjacent to the need of CHWs for evidence-based personalized methods for tobacco cessation, motivation, and key language. Their themes are more consistent with empowering their CHWs and giving them the tools that they need, while CHWs are more focused on their patients, as is both of their mandates, respectively. Ultimately, both are interested in effective tobacco cessation and the decrease in tobacco rates in the communities they are a part of.

The objective of this study was to elaborate a blended hamburger with rosemary as a substitute for synthetic antioxidants and to evaluate the physicochemical characteristics and oxidation during 120 days of storage. The burgers were prepared using beef cutlets and chicken breast fillets in an entirely randomized design. It was considered as treatment the replacement (w/w) of the synthetic antioxidant by rosemary. The quality of the hamburger was evaluated from the physical-chemical parameters of oxidation by the TBARS method, color parameters (L*, a*, b*), and pH of the hamburgers under storage for 30, 45, 60, 90 and 120 days. The compounds camphor, 1,8-cineole and α-pinene were the majority in the essential oil identified by GC/MS and RAMAN spectroscopy. In the analysis of total antioxidant activity the essential oil showed lower activity (38%) than the hydroalcoholic extract (93.8%), both for concentrations of 100µg/mL. At 30 days of storage, there was no difference in luminosity between treatments (p>0.05), indicating that the addition of the aromatic herb did not influence this parameter. The quantification of the malonic dialdehyde content (mg of MDA/kg of sample) indicated that the treatments that used fresh or dried aromatic herb presented lower values (p0,05), lo que indica que la adición de la hierba aromática no influyó en este parámetro. La cuantificación del contenido de dialdehído malónico (mg de MDA/kg de muestra) indicó que los tratamientos que utilizaron hierba aromática fresca o seca presentaron valores más bajos (p0,05), indicando que a adição da erva aromática não influenciou este parâmetro. A quantificação do conteúdo de dialdeído malônico (mg de MDA/kg de amostra) indicou que os tratamentos que utilizavam erva aromática fresca ou seca apresentaram valores mais baixos (p