Thesis (M.A.)--Carleton University, 2002. / Includes bibliographical references. Also available in electronic format on the Internet.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2018-09-26T18:00:58Z No. of bitstreams: 1 2017 - Alain Roel Rodrigues dos Santos.pdf: 765337 bytes, checksum: 201a68a77cab18334ccd03894ec172b9 (MD5) / Made available in DSpace on 2018-09-26T18:00:58Z (GMT). No. of bitstreams: 1 2017 - Alain Roel Rodrigues dos Santos.pdf: 765337 bytes, checksum: 201a68a77cab18334ccd03894ec172b9 (MD5) Previous issue date: 2017-03-21 / This study aimed to investigate the democratic processes that guide the management of the Acre Municipal School, from the point of view of managers, teachers and counselors. Specifically, some objectives were outlined, such as: identifying the strategic management model adopted at Acre Municipal School; To verify if institutional indicators are being reached after the adoption of democratic management; To identify in the Political Pedagogical Project in organizational aspects that subsidize and define the structure of a democratic management model and to discuss with the subjects involved in the research, the mechanisms for the implementation of democratic management in the school in order to achieve the objectives, a research was carried out of a qualitative nature, in which interrogation techniques were applied from individual semi-structured questionnaires for managers, teachers and counselors. The data gathered show that the democratic processes that guide the management of the Acre Municipal School are based on deliberative procedures, although the verticalization of government decisions still constitutes a major obstacle to school and community decision making. Despite government decisions, institutional indicators have been reached since the adoption of democratic management, since school management through deliberative bodies such as the School Council, parents and teachers, public consultation and plenary sessions seeks to hear the Needs and to emphasize what the community is really considered to be a priority. We identified in the Political Educational Project the Class Council, meeting of parents and teachers, public consultation and plenary are the means that subsidize and define the structure of the democratic management model adopted by the Acre school. We conclude that the school Acre seeks to develop a model of democratic management, which despite the vertical regulations of the municipal executive, seeks ways to make decision-making an event for all. That the administrative and pedagogical team seek means for the management of the school to take place in a participatory and democratic manner. However, we believe that participatory school management requires deliberate autonomy in school. / Este estudo teve como objetivo investigar os processos democr?ticos que norteiam a gest?o da Escola Municipal Acre, do ponto de vista dos gestores, professores e conselheiros. Em termos espec?ficos delinearam-se alguns objetivos, tais como: identificar o modelo de gest?o estrat?gica adotada na Escola Municipal Acre; verificar se os indicadores institucionais est?o sendo alcan?ados a partir da ado??o da gest?o democr?tica; identificar no Projeto Pol?tico Pedag?gico aspectos organizacionais que subsidiam e definem a estrutura de um modelo de gest?o democr?tica e discutir com os sujeitos envolvidos na pesquisa, os mecanismos para a efetiva??o da gest?o democr?tica na escola de modo a consecu??o dos objetivos, realizou-se uma pesquisa de natureza qualitativa, na qual foram aplicadas t?cnicas de interroga??o a partir de question?rios individuais semiestruturado destinados aos gestores, professores e conselheiros. Os dados levantados revelam que os processos democr?ticos que norteiam a gest?o da Escola Municipal Acre s?o baseados em procedimentos deliberativos, muito embora, a verticaliza??o das decis?es governamentais ainda se constitua um grande obst?culo para as tomadas de decis?es sobre a escola, e a comunidade, que apesar das decis?es governamentais verificou-se que os indicadores institucionais est?o sendo alcan?ados a partir da ado??o da gest?o democr?tica, uma vez que, a gest?o escolar mediante inst?ncias deliberativas como Conselho de Classe, reuni?o de pais e mestres, consulta p?blica e plen?rias busca ouvir as necessidades e dar ?nfase naquilo que ? realmente considerado como priorit?rio a comunidade. Identificamos no Projeto Pol?tico Pedag?gico o Conselho de Classe, reuni?o de pais e mestres, consulta p?blica e plen?rias s?o os meios que subsidiam e definem a estrutura do modelo de gest?o democr?tica adotado pela escola Acre. Conclu?mos que a escola Acre busca desenvolver um modelo de gest?o democr?tica, que apesar das normativas verticalizadas do executivo municipal, busca meios para fazer com que as tomadas de decis?es sejam um acontecimento de todos. Que a equipe administrativa e pedag?gica busca meios para que a gest?o da escola aconte?a de maneira participativa e democr?tica. Entretanto, entendemos que a gest?o escolar participativa necessita que haja autonomia na escola, de forma deliberada.

Karjeros pasirinkimo ir valdymo temą nagrinėjo daug Lietuvos ir pasaulio mokslininkų, tačiau karjeros valdymo kompetencijos ugdymo prielaidos mokykliniame amžiuje nagrinėtos mažai. Pasaulis, kuriame formuojasi žmogaus profesinis kelias, nuolat keičiasi, o teorijos, idėjos ir pasirenkami būdai, kaip pasiekti sėkmingą karjerą, nuolat kinta. Todėl karjeros valdymo kompetencijų plėtojimas tampa aktualia tema. Šiandieninis darbo rinkos pasaulis ir darbo rinkos kaita bei socialiniai, technologiniai, ekonominiai ir globaliniai pokyčiai keičia karjeros sampratą ir asmens karjeros planavimą. Todėl karjeros valdymo kompetencija negali būti baigtinė (įgyta ir taikoma visą gyvenimą), ugdymo procese būtinas perėjimas į saviugdą, lemiančią karjeros valdymo kompetencijos plėtrą. Remdamiesi kompetentingų mokslininkų nuomone, vertinta Lietuvos gimnazijose sukuriamas edukacines prielaidas moksleivių karjeros pasirengimui, bei prieita išvados, jog gimnazijose egzistuoja rengimosi karjerai prielaidos, tačiau jos yra nepakankamos ir netolygios. Tyrimo objektas - karjeros valdymo kompetencijos ugdymas neformaliajame švietime. Tyrimo tikslas - teoriškai ir empiriškai pagrįsti karjeros valdymo kompetencijos ugdymo(si) galimybes neformalaus švietimo sistemoje, įtraukiant nevyriausybines organizacijas. Tyrimo metodika - filosofinių, psichologinių, pedagoginių, švietimo dokumentų ir kitos darbo temai aktualios literatūros sisteminė analizė, turinio analizė, apklausa. Tyrimas atliktas Vilniaus m., Kauno... [toliau žr. visą tekstą] / The topic of career selection and management was considered by the lots of Lithuanian and the world’s scientists, however the presumptions to the education of the competences of career education in school age were less considered. The world, where the career path of a human being forms, changes continuously, and theories, ideas as well as selected methods, how to achieve a successful career, change continuously. Therefore the development of career management competences becomes a relevant topic. The modern world of a labour market and the change of the labour market as well as social, technological, economical and global changes change the concept of career and planning of a personal career. Therefore, the competence of career education shall not be limited (acquired and applicable the whole life long). In the educational process, there is necessary shift to self-education determining the development of the competence of career management. With reference to the opinion of competent scientists, we assessed the educative presumptions for the career readiness of pupils created in Lithuanian Gymnasiums; however these are insufficient and uneven. The object of the research is the education of the competence of career management in informal education. The purpose of the research is to justify theoretically and empirically the opportunities of the competence (self-) education in career management in the system of informal education involving non-governmental organisations. The... [to full text]

O objetivo deste trabalho foi investigar a incidência de carnes DFD (dark, firm, dry) em um frigorífico comercial de frango e determinar as suas propriedades funcionais comparando com as do PSE (pale, soft, exudative) e Normal em filés de peito, Pectoralis major. Para a avaliação da ocorrência desses tipos de cores, as aves das linhagens Cobb e Ross receberam banho calmante, com aspersão de água em temperatura ambiente por aproximadamente 10 minutos, associado à ventilação, imediatamente antes do seu abate. Em seguida, foram sacrificadas e desossadas e os filés foram analisados ao tempo de 90min e 24h post mortem, para coleta de valores de pH e L* e classificados em carnes PSE, Normal e DFD, com base nos resultados de 24h post mortem (n=329). O resultado da incidência foi de 24,92, 73,55 e 1,52% para amostras PSE, Normal e DFD, respectivamente. O valor de L* ao tempo de 90 min post mortem foi de 51,57 (&#177;1,91), 48,55 (&#177;1,94) e 41,67 (&#177;1,80), respectivamente, enquanto para o pH foi de 6,10 (&#177;0,48), 6,31 (&#177;0,59) e 7,15 (&#177;0,43) para carnes PSE, Normal e DFD, respectivamente. Após 24h post-mortem os resultados foram para L* 54,32 (&#177;1,09), 50,56 (&#177;1,64), 42,23 (&#177;1,80) e para o pH 5,69 (&#177;0,14), 5,78 (&#177;0,14), 6,05 (&#177;0,43) respectivamente para amostras PSE, Normal e DFD, significativamente diferente (P<0,05). Para o estudo das propriedades funcionais, amostras (n=374) foram selecionadas nas linhas de produção, classificadas em carnes PSE, Normal e DFD de acordo com o L* e pH 24h post mortem. Foram realizadas as medidas do exsudado formado, perda de umidade durante o cozimento e estabilidade da emulsão. Os resultados encontrados na medida do exsudado foram 4,73 (&#177;2,61)%, ,55 (&#177;2,16)%, 1,11 (&#177;1,01)% para PSE, Normal e DFD respectivamente, significativamente diferentes (P<0,05). A medida da perda de umidade durante o cozimento para as amostras PSE foi de 26,03 (&#177;2,93)%, para o grupo Normal a quebra foi de 25,38 (&#177;3,96)% e para o grupo DFD 22,89 (&#177;2,65)%. Entre as amostras dos grupos PSE e Normal não ocorreu diferença significativa (P<0,05), apesar da leve tendência para menor quebra de peso para grupo considerado Normal, enquanto que a quebra de peso para o grupo Normal e DFD apresentou resultados significativamente diferentes (P<0,05) com diferença significativa de 2,50% para DFD. Finalmente, para a medida de instabilidade da emulsão os resultados foram 1,04 (&#177;0,32)%, 0,78 (&#177;0,20)%, 0,70 (&#177;0,12)%, respectivamente para PSE, Normal e DFD, significativamente diferente (P<0,05). Concluindo, as matérias-primas que apresentam características DFD tendem a conferir melhor qualidade funcional com melhor capacidade de absorção, retenção de umidade, baixo exsudado e baixa perda durante o cozimento. A constatação da diferença nas cores do filé na linha de processamento pode padronizar os processos contribuindo para a distribuição adequada das amostras de carne PSE, Normal e DFD especificamente para diferentes tipos de processamento trazendo benefícios econômicos às industrias e qualidade sensorial aos consumidores. / The objective of this work was to investigate the incidence of DFD (dark, firm, dry) meat, in a commercial chicken plant and to determine its functional properties in comparison to PSE (pale, soft, exudative) and Normal breast fillet, Pectoralis major. In order to evaluate the occurrence of different color types, commercial Cobb and Ross chickens were submitted to water shower and ventilation treatments during 10 minutes immediately before slaughtering. Birds (n=329) were sacrificed, deboned and analyzed after 90 minutes and 24h post mortem for pH and L* values evaluation and submitted to classification as PSE, Normal, DFD meat based upon 24h post mortem samples. The occurrence was 24.92, 73.55 and 1,52% for samples PSE, Normal and DFD meats, respectively. L* values for 90 minutes post mortem were 51.57 (&#177;1.91), 48.55 (&#177;1.94) and 41.67 (&#177;1.80), respectively, while for pH values were 6.10 (&#177;0.48), 6.31 (&#177;0.59) and 7.15 (&#177;0.43) for PSE, Normal e DFD meats, respectively. After 24h post-mortem, L* values results were 54.32 (&#177;1.09), 50.56 (&#177;1.64), 42.23 (&#177;1.80) for PSE, Normal and DFD meats, respectively, and pH values were 5.69 (&#177;0.14), 5.78 (&#177;0.14), 6.05 (&#177;0.43) respectively for PSE, Normal and DFD meats. All results were significantly different (P<0.05). For functional properties evaluation, samples (n=374) were selected from production lines and ranked as PSE, Normal e DFD meats according to L* and pH 24h post mortem. Measurement for formed exudate, cook drip loss and emulsion stability was carried out. Results for formed exudate were 4.73 (&#177;2.61), 2.55 (&#177;2.16), 1.11 (&#177;1.01)% for PSE, Normal e DFD meats, respectively and for cook drip loss for PSE 26.03 (&#177;2.93), for Normal 25.38 (&#177;3.96) and for DFD 22.89 (&#177;2.65)%, respectively. No significantly difference (P<0,05) was found between PSE and Normal samples although there was a tendency for lower weight loss for normal group while between normal and DFD samples a significantly difference (P<0.05) was found. Finally, for emulsion estability results were 1.04 (&#177;0.32), 0.78 (&#177;0.20), 0.70 (&#177;0.12)%, respectively for PSE, Normal and DFD samples, significantly different (P<0,05). In conclusion, broiler breast fillet meat which presents DFD characteristics tends to have better functional properties for water holding capacity, lower exudate formation and lower cook drip loss. The standardization of colour differences detection in broiler fillet meat in the processing line could direct these samples specifically to PSE, normal and DFD meats for processing meat products accordingly in order to have economical benefits to the poultry industries and particularly sensorial meat products improvement for consumers.

O objetivo deste trabalho foi investigar a incidência de carnes DFD (dark, firm, dry) em um frigorífico comercial de frango e determinar as suas propriedades funcionais comparando com as do PSE (pale, soft, exudative) e Normal em filés de peito, Pectoralis major. Para a avaliação da ocorrência desses tipos de cores, as aves das linhagens Cobb e Ross receberam banho calmante, com aspersão de água em temperatura ambiente por aproximadamente 10 minutos, associado à ventilação, imediatamente antes do seu abate. Em seguida, foram sacrificadas e desossadas e os filés foram analisados ao tempo de 90min e 24h post mortem, para coleta de valores de pH e L* e classificados em carnes PSE, Normal e DFD, com base nos resultados de 24h post mortem (n=329). O resultado da incidência foi de 24,92, 73,55 e 1,52% para amostras PSE, Normal e DFD, respectivamente. O valor de L* ao tempo de 90 min post mortem foi de 51,57 (&#177;1,91), 48,55 (&#177;1,94) e 41,67 (&#177;1,80), respectivamente, enquanto para o pH foi de 6,10 (&#177;0,48), 6,31 (&#177;0,59) e 7,15 (&#177;0,43) para carnes PSE, Normal e DFD, respectivamente. Após 24h post-mortem os resultados foram para L* 54,32 (&#177;1,09), 50,56 (&#177;1,64), 42,23 (&#177;1,80) e para o pH 5,69 (&#177;0,14), 5,78 (&#177;0,14), 6,05 (&#177;0,43) respectivamente para amostras PSE, Normal e DFD, significativamente diferente (P<0,05). Para o estudo das propriedades funcionais, amostras (n=374) foram selecionadas nas linhas de produção, classificadas em carnes PSE, Normal e DFD de acordo com o L* e pH 24h post mortem. Foram realizadas as medidas do exsudado formado, perda de umidade durante o cozimento e estabilidade da emulsão. Os resultados encontrados na medida do exsudado foram 4,73 (&#177;2,61)%, ,55 (&#177;2,16)%, 1,11 (&#177;1,01)% para PSE, Normal e DFD respectivamente, significativamente diferentes (P<0,05). A medida da perda de umidade durante o cozimento para as amostras PSE foi de 26,03 (&#177;2,93)%, para o grupo Normal a quebra foi de 25,38 (&#177;3,96)% e para o grupo DFD 22,89 (&#177;2,65)%. Entre as amostras dos grupos PSE e Normal não ocorreu diferença significativa (P<0,05), apesar da leve tendência para menor quebra de peso para grupo considerado Normal, enquanto que a quebra de peso para o grupo Normal e DFD apresentou resultados significativamente diferentes (P<0,05) com diferença significativa de 2,50% para DFD. Finalmente, para a medida de instabilidade da emulsão os resultados foram 1,04 (&#177;0,32)%, 0,78 (&#177;0,20)%, 0,70 (&#177;0,12)%, respectivamente para PSE, Normal e DFD, significativamente diferente (P<0,05). Concluindo, as matérias-primas que apresentam características DFD tendem a conferir melhor qualidade funcional com melhor capacidade de absorção, retenção de umidade, baixo exsudado e baixa perda durante o cozimento. A constatação da diferença nas cores do filé na linha de processamento pode padronizar os processos contribuindo para a distribuição adequada das amostras de carne PSE, Normal e DFD especificamente para diferentes tipos de processamento trazendo benefícios econômicos às industrias e qualidade sensorial aos consumidores. / The objective of this work was to investigate the incidence of DFD (dark, firm, dry) meat, in a commercial chicken plant and to determine its functional properties in comparison to PSE (pale, soft, exudative) and Normal breast fillet, Pectoralis major. In order to evaluate the occurrence of different color types, commercial Cobb and Ross chickens were submitted to water shower and ventilation treatments during 10 minutes immediately before slaughtering. Birds (n=329) were sacrificed, deboned and analyzed after 90 minutes and 24h post mortem for pH and L* values evaluation and submitted to classification as PSE, Normal, DFD meat based upon 24h post mortem samples. The occurrence was 24.92, 73.55 and 1,52% for samples PSE, Normal and DFD meats, respectively. L* values for 90 minutes post mortem were 51.57 (&#177;1.91), 48.55 (&#177;1.94) and 41.67 (&#177;1.80), respectively, while for pH values were 6.10 (&#177;0.48), 6.31 (&#177;0.59) and 7.15 (&#177;0.43) for PSE, Normal e DFD meats, respectively. After 24h post-mortem, L* values results were 54.32 (&#177;1.09), 50.56 (&#177;1.64), 42.23 (&#177;1.80) for PSE, Normal and DFD meats, respectively, and pH values were 5.69 (&#177;0.14), 5.78 (&#177;0.14), 6.05 (&#177;0.43) respectively for PSE, Normal and DFD meats. All results were significantly different (P<0.05). For functional properties evaluation, samples (n=374) were selected from production lines and ranked as PSE, Normal e DFD meats according to L* and pH 24h post mortem. Measurement for formed exudate, cook drip loss and emulsion stability was carried out. Results for formed exudate were 4.73 (&#177;2.61), 2.55 (&#177;2.16), 1.11 (&#177;1.01)% for PSE, Normal e DFD meats, respectively and for cook drip loss for PSE 26.03 (&#177;2.93), for Normal 25.38 (&#177;3.96) and for DFD 22.89 (&#177;2.65)%, respectively. No significantly difference (P<0,05) was found between PSE and Normal samples although there was a tendency for lower weight loss for normal group while between normal and DFD samples a significantly difference (P<0.05) was found. Finally, for emulsion estability results were 1.04 (&#177;0.32), 0.78 (&#177;0.20), 0.70 (&#177;0.12)%, respectively for PSE, Normal and DFD samples, significantly different (P<0,05). In conclusion, broiler breast fillet meat which presents DFD characteristics tends to have better functional properties for water holding capacity, lower exudate formation and lower cook drip loss. The standardization of colour differences detection in broiler fillet meat in the processing line could direct these samples specifically to PSE, normal and DFD meats for processing meat products accordingly in order to have economical benefits to the poultry industries and particularly sensorial meat products improvement for consumers.