Del conocimiento a la práctica: integración de equipos de trabajo por supervisora de Enfermería / From knowledge to practice: integration of work teams by nursing supervisor / Do conhecimento á pratica: integração de equipes de trabalho por supervisora de enfermagem

Resumen Esta investigación tuvo por objetivo determinar las estrategias de la enfermera supervisora en la integración de equipos de trabajo de enfermería en una institución hospitalaria. Se trata de una investigación cualitativa realizada en un hospital de segundo nivel de atención, entre agosto de 2017 y julio de 2018. Se aplicó una entrevista individual a 10 enfermeras supervisoras de dicha institución. El análisis se efectuó mediante la técnica cromática y el análisis de contenido; la discusión se elaboró con base en el contraste de los datos obtenidos con la teoría de los Roles de Equipo de Belbin. Se presentan en categorías y subcategorías relacionadas con las características del talento humano de enfermería: nivel de conocimientos, habilidades técnicas, personalidad, habilidades interpersonales y equipos de alto desempeño. Se identificaron las estrategias que las supervisoras de enfermería utilizan al integrar equipos de trabajo.

Abstract This research aimed to determine the strategies of the supervising nurse in the integration of nursing work teams in a hospital institution. This is a qualitative investigation carried out in a second level hospital, between August 2017 and July 2018. An individual interview was applied to 10 supervising nurses of that institution. The análisis was carried out using the chromatic technique and the content analysis; the discussion was developed based on the contrast of the data obtained with the Belbin Team Roles theory. They are presented in categories and subcategories related to the characteristics of human nursing talent: level of knowledge, technical skills, personality, interpersonal skills and high performance teams. Strategies that nursing supervisors use when integrating work teams were identified.

Resumo Esta pesquisa teve como objetivo determinar as estratégias do enfermeiro supervisor na integração de equipes de trabalho de enfermagem em uma instituição hospitalar. Trata-se de uma investigação qualitativa realizada em um hospital de segundo nível, entre agosto de 2017 e julho de 2018. Foi aplicada uma entrevista individual a 10 enfermeiros supervisores dessa instituição. A análise foi realizada utilizando a técnica cromática e a análise de conteúdo; a discussão foi desenvolvida com base no contraste dos dados obtidos com a teoria dos papéis da equipe de Belbin. São apresentados em categorias e subcategorias relacionadas às características do talento humano em enfermagem: nível de conhecimento, habilidades técnicas, personalidade, habilidades interpessoais e equipes de alto desempenho. Estratégias que os supervisores de enfermagem usam ao integrar equipes de trabalho foram identificadas.

Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller).

The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fibre, vitamin C content, polysaccharides content, physico-chemical and structural properties of aloe vera gel at three pressure levels (300, 400 and 500 MPa for 3 min) after 35 days of storage at 4 ± 1 °C. The results showed that HHP exerted a clear influence on most of the quality parameters studied. Moisture, protein and fat contents did not show changes with an increasing pressure. Ash, crude fibre and carbohydrates content increased with increasing pressure. Vitamin C content did not show significant differences after 35 days of storage. The variation of colour in the samples increased at 500 MPa. Total dietary fibre, water holding capacity and firmness increased with pressure. However, all HHP-treated samples presented a decrease in hydration ratio and polysaccharides content; and also minor alterations in the structural properties were produced at HHP of 300-500 MPa, resulting in a high quality gel.

Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment.

The effect of high hydrostatic pressure (HHP) treatment (300, 400 and 500 MPa for 1 and 3 min at 20 °C) on the microbiological shelf-life and microbiota composition of Aloe vera gel during 90 days of storage at 4 °C was investigated. Aerobic mesophilic and psychrotrophic bacteria, as well as moulds and yeasts, were enumerated after HHP treatment and through cold storage. Randomly selected isolates from the count plates were identified by standard methods and the API identification system. Results showed that HHP treatment at or over 400 MPa for 3 min were effective to keep the microbial counts to undetectable levels during the whole storage period, and consequently the microbiological shelf-life of A. vera gel was extended for more than 90 days at 4 °C. The microbiota in the untreated A. vera gel was dominated by Gram-negative bacteria (mostly Rahnella aquatilis) and yeasts (mostly Rhodotorula mucilaginosa). In contrast, Gram-positive bacteria tentatively identified as Arthrobacter spp. and Micrococcus/Kocuria spp. were the predominant microorganisms in samples pressurized at 300 MPa for 1 and 3 min, while Bacillus megaterium predominating in samples treated at 400 MPa for 1 min. At 400 MPa for 3 min and above, the microbial growth was completely suppressed during at least 90 days; however, viable spore-formers were detected by enrichment.

Mathematical modeling of convective air drying of quinoa-supplemented feed for laboratory rats

Drying kinetics of quinoa-supplemented feed for laboratory rats during processing at 50, 60, 70, 80 and 90ºC was studied and modeled in this work. Desorption isotherm was obtained at 60ºC giving a monolayer moisture content of 0.04 g water/g d.m. The experimental drying curves showed that drying process took place only in the falling rate period. Several thin-layer drying equations available in the literature were evaluated based on determination coefficient (r²), sum squared errors (SSE) and Chi-square (χ2) statisticals. In comparison to the experimental moisture values, the values estimated with the Logarithmic model gave the best fit quality (r² >0.994, SSE < 0.00015 and χ2 < 0.00018), showing this equation could predict very accurately the drying time of rat feed under the operative conditions applied.

Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller).

The aim of this study was to evaluate the effects of high hydrostatic pressure treatment at three pressure levels (300, 400 and 500Mpa) on the functional and quality characteristics of Aloe vera gel including vitamin C and E, aloin, minerals, phenolic content and antioxidant activity. The results show that HHP exerted a clear influence on minerals content, vitamin C and E content, antioxidant activity, total phenolic and aloin content. After 35days of storage all treated samples presented a decrease in mineral content, except for phosphorus. Total phenolic content and vitamin C and E content decreased at high pressures (500MPa), while all pressurised samples showed a higher antioxidant activity and aloin content than untreated sample after 35days of storage. The maximum values of antioxidant activity and aloin were 6.55±1.26µg/ml at 300MPa and 24.23±2.27mg/100g d.m. at 400MPa.

Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review.

Quinoa, Chenopodium quinoa Willd., is an Amaranthacean, stress-tolerant plant cultivated along the Andes for the last 7000 years, challenging highly different environmental conditions ranging from Bolivia, up to 4.500 m of altitude, to sea level, in Chile. Its grains have higher nutritive value than traditional cereals and it is a promising worldwide cultivar for human consumption and nutrition. The quinoa has been called a pseudo-cereal for botanical reasons but also because of its unusual composition and exceptional balance between oil, protein and fat. The quinoa is an excellent example of 'functional food' that aims at lowering the risk of various diseases. Functional properties are given also by minerals, vitamins, fatty acids and antioxidants that can make a strong contribution to human nutrition, particularly to protect cell membranes, with proven good results in brain neuronal functions. Its minerals work as cofactors in antioxidant enzymes, adding higher value to its rich proteins. Quinoa also contains phytohormones, which offer an advantage over other plant foods for human nutrition.

Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake.

Olive cake is an important agro industrial by-product with the dried cake being the input material of many applications areas. In this research, the drying kinetics of olive cake during convective dehydration at five temperatures (50, 60, 70, 80 and 90 degrees C) was investigated. Several empirical mathematical models were selected to describe experimental drying kinetics data, namely, Page, Modified Page, Henderson and Pabis, Modified Henderson and Pabis, Two-Terms, Logarithmic and Weibull. Air temperature showed a significant effect on drying rates. Based on the statistical tests results (sum squared errors, chi-square and correlation coefficients), the Modified Henderson and Pabis equation is the most suitable model to describe the experimental drying curves. Effective moisture diffusivity of olive cake was in the range of 2.03x10(-9)-1.71x10(-9) m(2) s(-1). An activation energy value of 12.43 kJ mol(-1) was determined. The findings allow the successful simulation of olive cake drying between 50 and 90 degrees C.