Suchergebnisse

ABSTRACT: The research project "Perceptions of school inclusion in students from the Institución Normal Educativa de Envigado, (Normal Superior Education Institute of Envigado) Antioquia", carried out as graduation project at the Institución Universitaria de Envigado (University Institution of Envigado) in 2010, studies the perception high school students of the Envigado educational institute have on the cultural, politic and practical aspects of inclusion strategies. This was done through a questionnaire with Likert type answers that is proposed in the Index for Inclusion guide, created to develop learning and participation in schools. We employed a quantitative research focus with a simple descriptive design. We surveyed 185 students from the institution aged between 12 and 18 years. The study found that in this institution the perception the students have on the mentioned aspects of this policy tends towards the mean. However, women have a lower perception of inclusive practices than men. Moreover, we found that students from the intermediate ages of the sample have a worse perception of inclusion at a cultural and practical level, when compared to the perception of subjects with ages towards the extremes of the studied group. ; RESUMEN: La investigación "Percepciones de la inclusión escolar en estudiantes de la Institución Educativa Normal Superior de Envigado, Antioquia" realizada como trabajo de grado en la Institución Universitaria de Envigado durante el 2010, por el grupo de investigación "Neurociencia y cognición" de la Facultad de Psicología de la Universidad Cooperativa de Colombia, sede Medellín, estudia la percepción que tienen los alumnos de secundaria de una institución educativa de Envigado sobre las estrategias inclusivas, en sus dimensiones culturas, políticas y prácticas, a través de un cuestionario con respuestas tipo Likert, el cual es propuesto en el Index for Inclusion, guía creada para desarrollar el aprendizaje y la participación en las escuelas. El enfoque de investigación empleado fue cuantitativo, con un diseño descriptivo simple; se encuestaron 185 estudiantes de la institución con edades entre los 12 y los 18 años. Este estudio encontró que en esta institución la percepción de los alumnos acerca de las estrategias inclusivas en sus dimensiones culturas, políticas y prácticas tiende en su gran mayoría a la media; sin embargo, la percepción de las mujeres acerca de las prácticas inclusivas es más baja que la de los hombres. Adicionalmente se encontró que las edades intermedias de la muestra perciben que la inclusión en las dimensiones culturas y prácticas es más baja que lo que lo hacen las edades en los extremos.

Sweet cassava must be rapidly cooked and meet the sensory and technological requirements of consumers. The objectives of this study were to evaluate the culinary quality of sweet cassava varieties harvested at three ages and obtain the sensory profile of these varieties using the check-all-that-apply method (CATA). Roots of three cassava varieties released or recommended by Embrapa (BRS Aipim Brasil, BRS Dourada and Saracura) and the commercial variety Eucalipto, harvested at nine, 12 and 15 months of age, were evaluated for physical, chemical and sensory aspects. At nine months of age, the Saracura, BRS Aipim Brasil and BRS Dourada varieties did not differ in cooking time, averaging 41.62 min. The Eucalipto variety had similar cooking times at the three harvest ages, averaging 21.83 min. There was a difference between the four varieties at nine months, with Saracura exhibiting the lowest acceptance score (5.0) and differing from the Eucalipto variety, which showed an average score of 6.3. At 12 months of age, there was a significant increase in the acceptance of the Saracura and BRS Aipim Brasil varieties, which did not differ from Eucalipto and had an average score of 6.4. Consumers perceived differences between the sensory characteristics of the cassava varieties using CATA. The sensory terms "creamy", "soft" and "sticky" can be associated with greater acceptance of cooked cassava roots, whereas terms such as "floury", "slightly bitter", "no taste", "hard" and "fibrous" can be associated with less acceptance and are therefore undesirable from the consumer's point of view. Principal component analysis showed that the age at which the roots were harvested had a great effect on the culinary quality of cassava, regardless of the evaluated variety. The commercial variety Eucalipto was well-accepted by the consumers irrespective of root age and can be harvested at any of the evaluated ages. For the Saracura, BRS Aipim Brasil and BRS Dourada varieties, harvesting is recommended at 12 or 15 months so that better quality roots are obtained.