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Formação docente em tempos de ensino remoto
Nesse livro apresentamos experiências exitosas que foram desenvolvidas nos projetos PIBID de Biologia, Educação Física, Geografia, Letras (Língua Inglesa), Matemática e Pedagogia. Os/as autores/as procuraram descrever e analisar momentos que marcaram seus projetos. O objetivo é apresentar propostas de atividades foram desenvolvidas e explorar de que modo elas podem ser replicadas no ensino presencial.
CLUBE DE MATEMÁTICA
O desenvolvimento de ações que constituem o sujeito durante o processo de aprendizagem da docência é uma categoria muito relevante para o indivíduo em formação e para o entendimento de seu papel como futuro professor de Matemática. Nessa direção, as atividades planejadas e desenvolvidas no Clube de Matemática (CluMat) buscam auxiliar os aprendizes da docência no exercício e na compreensão do ensino e dos conceitos matemáticos, atrelando elementos curriculares ao modo de organizar a atividade pedagógica. Essas são realizadas no CluMat com o intuito de propiciar condições para que os participantes – professores em formação e alunos da educação básica – coletivamente planejem e desenvolvam as atividades de ensino. Assim, o clube coloca em prática um entendimento de educação escolar, fundamentalmente estruturado num processo compartilhado.
Matemática Com Robótica: Parque De Diversões
Você tem em mãos a sexta obra da coleção Educação Matemática Inventiva produzida durante o Projeto de pesquisa “EMIR: Educação Matemática Inventiva com Robótica”. Neste sexto volume você tem acesso a uma “Proposta de Aprendizagem com Robótica em Interação Virtual” produzida com o kit Lego® Spike Prime na perspectiva da Educação Matemática Inventiva (EMI) Silva (2023).
Food Bioactives
This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more. Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and the presence of some health-promoting compounds. The book also looks at utilizing industrial byproducts for making functional and nutraceutical ingredients. The chapters on prebiotics and probiotics highlight different functional properties, and a chapter on food allergens discusses advancements in detection and management in the food manufacturing industries.
Precision Medicine for Investigators, Practitioners and Providers
Precision Medicine for Investigators, Practitioners and Providers addresses the needs of investigators by covering the topic as an umbrella concept, from new drug trials to wearable diagnostic devices, and from pediatrics to psychiatry in a manner that is up-to-date and authoritative. Sections include broad coverage of concerning disease groups and ancillary information about techniques, resources and consequences. Moreover, each chapter follows a structured blueprint, so that multiple, essential items are not overlooked. Instead of simply concentrating on a limited number of extensive and pedantic coverages, scholarly diagrams are also included. - Provides a three-pronged approach to precision medicine that is focused on investigators, practitioners and healthcare providers - Covers disease groups and ancillary information about techniques, resources and consequences - Follows a structured blueprint, ensuring essential chapters items are not overlooked
Lina Bo Bardi, Drawings
Published on the occasion of an exhibition at the Fundaciâo Joan Mirâo, February 15-may 19, 2019.
Food Science and Technology
This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produ...
Lloyd's Register of Shipping 1919 Sailing Vessels
The Lloyd's Register of Shipping records the details of merchant vessels over 100 gross tonnes, which are self-propelled and sea-going, regardless of classification. Before the time, only those vessels classed by Lloyd's Register were listed. Vessels are listed alphabetically by their current name.
