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Copyright of Interface - Comunicação, Saúde, Educação is the property of Fundacao UNI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Interface - Comunicação, Saúde, Educação is the property of Fundacao UNI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article presents a set of strategies and methods used in health professional education in the context of the Brazilian National Health System (SUS). The investigative emphasis was placed on interdisciplinary education and interprofessional work. The background to this research is the experience of 11 postgraduate educational initiatives developed between 2009 and 2017. A documentary analysis of the pedagogical projects of the specialization courses was carried out, considering the concepts of interdisciplinarity and interprofessional work. Fleckian and dialogic methodological references were used to analyze teaching and learning strategies and methods. Results show that overcoming the juxtaposition of disciplinary approaches and also of perspectives of different professions requires the dissemination of educational and work experiences that enable interactions among different thought collectives in order to allow the emergence of an interprofessional thought style and collaborative practices. [ABSTRACT FROM AUTHOR]

Copyright of Interface - Comunicação, Saúde, Educação is the property of Fundacao UNI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Community health agents play a fundamental role in workers comprehensive healthcare through registering and gathering information on the sociodemographic profile of this population and identifying productive activities developed at home and in the vicinity, along with possible risk factors for workers' health. This study was based on competency reference points and sought to understand community health agents' work processes, placing value on their knowhow ahd perceptions of work-health-illness relationships, in order to guide the capacitation processes. It was developed in a city located at metropolitan region of Belo Horizonte, Minas Gerais state, and used the card collection technique, which is part of the 'Visualization in Participatory Programmes" method. Actions within the fields of competency of health promotion and organization of healthcare were identified. The results stress the importance of new studies that take into consideration the changes in community health agents' work processes when aiming to developing workers' healthcare actions. [ABSTRACT FROM AUTHOR]

Abstract: The growth in consumption of green coconut water in Brazil comes with a proportional growth of its waste, constituted of coconut husk and pulp. The objective of this paper was to apply green coconut pulp in ice cream formulation to replace milk, fat, gums and emulsifier, common ingredients in this kind of food. The formulations included the following ingredients, used all together or not: coconut pulp, cocoa powder, sucrose, water, carrageenan gum, guar gum and hydrogenated vegetable fat. The liquid ingredients and the pulp were blended and heated in a tank until the temperature reached 45-50°C, when the powdered ingredients were added. Then the mix was pasteurized at 87°C for two minutes. After 24 hour ageing, the freezing-whipping step was accomplished using shaved surface heat exchanger. Finally, the product was kept at -5°C to complete the freezing stage and stored at -18°C. Acceptance testing was used to get information on liking of the product, based on a 9-point hedonic scale. The formulation with all the ingredients, except milk, did not present satisfactory creaminess. The product in which green coconut pulp replaced only fat and milk was not good either. The most satisfactory product contained 41% coconut pulp, 11% cocoa, 17% sucrose and 31% water. The overrun was 19.9% and 10g presented melting time of 12min. Regarding the proximate composition, the following average values were obtained: 65% water, 1.0% fat, 2.4% protein, 0.36% ash and 31.2% carbohydrate. The caloric value was 111kcal/100g. According to sensory evaluation, 93.2% of the responses fell in 8 and 9 of the hedonic scale. The results indicate that coconut pulp can be used to manufacture free milk, no lactose, low fat and no cholesterol food. [Copyright &y& Elsevier]

Abstract: The green coconut water (6-8 months) is widely consumed in Brazil, but the edible pulp and husk are discarded generating a large volume of waste. In our laboratory we have investigated the use of this pulp as an ingredient in chocolate ice cream. The pulp replaced fat, milk, emulsifier and stabilizer, resulted in a product very similar to true ice cream and was sensory approved by 93% of panelists. In the present study the objective is to characterize and evaluate functional properties of green dwarf fresh and freeze-dried coconut (Cocos nucifera L.) pulp, using ice cream of umbu (Spondias tuberosa), acid fruit of Brazilian Northeast, as a system to evaluate the influence of lipids on product quality. Functional properties analyses and ice cream manufacture were performed with fresh pulp (FP), freeze-dried pulp (FD) and defatted freeze-dried pulp (DFD).The proximate composition were 92.70% and 8.01% moisture, 0.39% and 27.95% fat, 0.97% and 19.9% protein, 0.75% and 10.72% ash and 5.19% and 33.42% carbohydrate, respectively for FP and FD. The fatty acid composition is consistent with literature values for immature dwarf coconut, with predominance of lauric acid (38.05%). The foaming capacity showed values of 120% for FP, 209% for egg white, 77.6% for FD and 70.8% for DFD. For emulsifying capacity, the volumes of soybean oil required to cause inversion of the emulsion were 72.7mL/g (dry basis), 19.17mL/g, 28.9mL/g and 28.3mL/g, respectively for FP, egg yolk, FD and DFD. The ice cream produced with defatted pulp showed 11% reduction in overrun, increase in hardness and unchanged meltdown. The results indicate that green coconut pulp has foaming and emulsifying capacities that can be used as milk, fat and emulsifier replacer in ice cream, even at low pH values, and in other products. [Copyright &y& Elsevier]