Foram encontradas 240 questões.
Leia o Texto, abaixo, para responder à questão.
A ideia corrente, no início do Século XX, de que os avanços tecnológicos eram responsáveis pela melhoria na qualidade de vida foi moldada a partir da concepção positivista de desenvolvimento, que buscava traduzir, para a dimensão social, os conceitos das ciências biológicas. A ideia de desenvolvimento implica crescimento, aprimoramento e capacitação, tornar algo ou alguém mais forte e apto. Essa associação fez com que a tecnologia fosse percebida, a priori, como uma ferramenta essencialmente benigna, capaz de proporcionar maior conforto à vida cotidiana, garantindo mais tempo para o desfrute do lazer, o cuidado da saúde e a convivência familiar.
É inegável que, em grande medida, tal promessa se efetivou. A luz elétrica, a água encanada, o automóvel, o avião, o rádio, a televisão, o computador, a Internet, entre outros exemplos de avanços tecnológicos, transformaram as relações humanas, influenciando as inter-relações entre pessoas e padrões tradicionais de ocupação do espaço. Na saúde, tais avanços foram evidenciados pelo uso de vacinas e antibióticos, cujo amplo uso contribui para a elevação da longevidade a patamares sem precedentes.
Apesar disso, a incorporação irrefletida da tecnologia criou novos problemas que a sociedade ainda não está apta a resolver. Seus efeitos adversos são inegáveis, e seu impacto ainda não foi mensurado com precisão. Não bastassem as consequências nefastas das relações de trabalho, características da produção industrial que sustenta a reprodução da tecnologia, também o êxodo rural acresceu outras variáveis ao cotidiano urbano. Tudo isso afeta a qualidade de vida a partir da degradação ambiental, da competitividade e do estresse. Essa situação contribuiu para o aumento de doenças crônicas, como o câncer, os derrames e outras ligadas a hábitos insalubres, à má alimentação, ao sedentarismo e ao estresse endêmico, que atingem pessoas cada vez mais jovens.
Tal realidade despertou a atenção da indústria farmacêutica, que não mede esforços para comercializar novos medicamentos que prometem a remissão total dos sintomas ou até mesmo a cura. Alguns deles são apresentados até como substitutos para uma vida saudável. Para incrementar as vendas, os investimentos em pesquisa de mercado e propaganda movimentam cifras exorbitantes. No afã do lucro contínuo, a apresentação de produtos com diferencial farmacêutico restringiu-se a quatro anos, enquanto que, na década de 1960, esse intervalo era de 12 anos.
ANVISA. Bioética e vigilância sanitária. (Com adaptações). Brasília: Anvisa, 2007. p.108.
Levando em consideração o texto como um todo e as orientações da prescrição gramatical no que se refere a textos escritos na modalidade padrão da Língua Portuguesa, assinale a alternativa correta.
Provas
Questão presente nas seguintes provas
Considerando a implantação de fundações próximas, em solos pouco resistentes e situadas em cotas diferentes, como mostrado na figura abaixo, assinale a alternativa que apresenta o valor que deve corresponder ao ângulo α, o qual é formado pela reta de maior declive que passa pelos seus bordos com a vertical.
Provas
Questão presente nas seguintes provas
2476212
Ano: 2013
Disciplina: Segurança e Saúde no Trabalho (SST)
Banca: CETRO
Orgão: ANVISA
Disciplina: Segurança e Saúde no Trabalho (SST)
Banca: CETRO
Orgão: ANVISA
Provas:
Considere um trabalhador submetido ao calor em suas atividades laborais. Na sua atividade, ele permanece:
| Local | Tempo |
Temperatura termômetro bulbo seco |
Temperatura termômetro bulbo úmido natural |
Temperatura de termômetro de globo |
| A | 20min | 30°C | 17°C | 35°C |
| B | 35min | 35°C | 25°C | 31°C |
| C | 5min | 38°C | 33°C | 32°C |
Somente o local A possui carga solar.
Com base nas informações acima, assinale a alternativa que apresenta o IBUTG (Índice de Bulbo Úmido Termômetro de Globo).
Provas
Questão presente nas seguintes provas
Alzheimer’s disease
Alzheimer’s disease (AD) is a form of dementia, which is a brain disorder. It damages nerve cells in the brain. This affects your ability to remember things, think clearly, and care for yourself. AD begins slowly, and symptoms get worse with time. Eventually, a person with AD might need help in many areas, including eating and getting dressed. For some people in the early or middle stages of the disease, medicine might help symptoms, such as memory loss, from getting worse for a limited time. Other drugs may help people feel less worried or depressed. Dealing with Alzheimer’s disease can be extremely difficult, but planning ahead and getting support can lighten the load. AD usually begins after age 60, and risk goes up with age. The risk is also higher if a family member has had AD. Scientists are working to better understand AD. Ongoing studies are looking at whether some things can help prevent or delay the disease. Areas that are being explored include exercise, eating omega-3 fatty acids, and keeping your brain active. Alzheimer's disease.
Available in: http://www.womenshealth.gov
Read the sentence below.
“Dealing with Alzheimer’s disease can be extremely difficult, but planning ahead and getting support can lighten the load.”
It is correct to affirm that the underlined expression means that
Provas
Questão presente nas seguintes provas
Alzheimer’s disease
Alzheimer’s disease (AD) is a form of dementia, which is a brain disorder. It damages nerve cells in the brain. This affects your ability to remember things, think clearly, and care for yourself. AD begins slowly, and symptoms get worse with time. Eventually, a person with AD might need help in many areas, including eating and getting dressed. For some people in the early or middle stages of the disease, medicine might help symptoms, such as memory loss, from getting worse for a limited time. Other drugs may help people feel less worried or depressed. Dealing with Alzheimer’s disease can be extremely difficult, but planning ahead and getting support can lighten the load. AD usually begins after age 60, and risk goes up with age. The risk is also higher if a family member has had AD. Scientists are working to better understand AD. Ongoing studies are looking at whether some things can help prevent or delay the disease. Areas that are being explored include exercise, eating omega-3 fatty acids, and keeping your brain active. Alzheimer's disease.
Available in: http://www.womenshealth.gov
Read the sentence below and choose the alternative that presents a synonym to the underlined word.
“Ongoing studies are looking at whether some things can help prevent or delay the disease.”
Provas
Questão presente nas seguintes provas
Read the text below and choose the alternative that fills in correctly and respectively the blanks.
Treatment & Managing Reactions
Currently, the only way to prevent a food-allergic reaction is to the problem food. Once you have been diagnosed a food allergy, talk to your doctor how allergic reactions should be treated. Have your doctor created a written “Food Allergy Action Plan” that you and will know what to do in the event of a reaction? Mild to moderate symptoms (e.g., itching, sneezing, hives and rashes) are treated with antihistamines and oral or topical steroids. For patients at risk experiencing a severe reaction (anaphylaxis), epinephrine is prescribed. Epinephrine is the medication that can reverse the symptoms of anaphylaxis. It is available in an auto-injector (Auvi-Q™, EpiPen® or Adrenaclick®). If prescribed, use Epinephrine at the first sign of an allergic reaction and call 911. Request an ambulance and tell the dispatchers that you have just used Epinephrine for a suspected food-induced anaphylactic reaction. Patients should always go to the emergency room for further treatment, if symptoms appear to resolve after Epinephrine is administered.
Treatment & Managing Reactions. Available in: http://www.foodallergy.org
Provas
Questão presente nas seguintes provas
Margarine vs. butter: are synthetic spreads toast?
Sales of margarine are in decline, due to a combination of reformulated recipes, price, health and taste. Do you defend margarine, or is butter simply better?
Butter vs. margarine: it’s a fight that has gone on for decades. On one side, there’s butter – rich, creamy, defiantly full-fat and made for millennia by churning the milk or cream from cattle. On the other, there’s margarine: the arriviste spread invented in the 1860s. It might not taste delicious, and it doesn’t sink into your toast like butter, but for decades margarine has ridden a wave of success as the “healthy” alternative.
No longer. Sales of margarine have plummeted in the last year, according to Kantar, with “health” spreads dropping 7.4% in sales. Flora has been particularly badly hit, losing £24m in sales, partly due to reformulating its recipe.
Meanwhile, butter is back in vogue. Brits bought 8.7% more blocks of butter last year, and 6% more spreadable tubs. This is partly due to the “narrowing price gap between butter and margarine”, Tim Eales of IRI told The Grocer, but also to the home baking revival led by Mary Berry, Paul Hollywood and co. We’re all sticking unsalted butter in our sponges these days.
A yen for natural, unprocessed produce could also be a factor. “Since all the food scandals of the last 10 years, people are thinking about where their food comes from – butter is perceived as ‘pure’”, says food writer Signe Johansen. But is margarine really out for the count? Big brands are owned by powerful multinationals such as Unilever, with huge marketing budgets. Don’t rule spreads out just yet.
Margarine was invented in 1869 by a French food scientist, Hippolyte Mège-Mouriès, who responded to a challenge by Napoleon III. Napoleon wanted to find a long-life alternative to butter to feed troops in the Franco-Prussian war. Mège-Mouriès mixed skimmed milk, water and beef fat to create a substance similar to butter in texture, if not in taste. He called it “oleomargarine” after margarites, the Greek word for pearls – a reference to its pearly sheen. In 1871 he sold the patent to Jurgens, a Dutch firm now part of Unilever.
Beef fat was soon replaced by cheaper hydrogenated and non-hydrogenated vegetable oils. “Margarine gained a foothold during the first world war”, says food writer and historian Bee Wilson. “George Orwell wrote of the ‘great war’ that what he remembered most was not all the deaths but all the margarine. But at this stage people recognized it was an inferior substitute for butter: an ersatz food, like drinking chicory instead of coffee.”
In the second world war, British margarine brands were legally required to add vitamins to their recipes. “The move in status to margarine as a health food, marketing itself as a superior alternative, happened after the war”, says Wilson. Added “healthy” extras – vitamins, omega-3s, unpronounceables that lower your cholesterol – are still a mainstay of the market.
But while margarine has spent decades fighting butter on the health front, what about taste? “Margarine has never been able to replicate the flavour of true butter”, says Johansen. This despite the fact many brands add milk and cream to their spreads. “I Can’t Believe It’s Not Butter”? Really? I can.
Unsurprisingly, it’s hard to find a defendant of margarine among food writers and chefs. One of the few exceptions is Marguerite Patten, who is a fan of baking with Stork®. Indeed, Stork® does make for wonderfully crisp shortcrust pastry.
Margarine has taken a bashing on the health front in recent years, too. Negative press about trans fats in the 00s saw many brands remove hydrogenated fats from their spreads and reformulate their recipes. Growing suspicion of processed foods has led many consumers to return to butter. As Johansen puts it: “If you want a healthy heart, eat more vegetables.”
And yet, and yet. I’m looking at a tub of Pure Dairy-Free Soya Spread. It contains 14g saturated fat per 100g, compared to butter’s 54%. For many consumers, such stats still outweigh taste when it comes to deciding what’s on their toast. And what about vegans, and those with lactose intolerance? Margarine can fulfill needs that butter can’t.
It will never win any taste awards, but there is still a place for margarine on the supermarket shelves – even if there isn’t one for it in most food lovers’ fridges. Margarine vs. butter: are synthetic spreads toast? Adapted.
Available in:http://www.guardian.co.uk
Read the sentence below and choose the alternative that presents a synonym to the underlined verb.
“Margarine can fulfill needs that butter can’t.”
Provas
Questão presente nas seguintes provas
Margarine vs. butter: are synthetic spreads toast?
Sales of margarine are in decline, due to a combination of reformulated recipes, price, health and taste. Do you defend margarine, or is butter simply better?
Butter vs. margarine: it’s a fight that has gone on for decades. On one side, there’s butter – rich, creamy, defiantly full-fat and made for millennia by churning the milk or cream from cattle. On the other, there’s margarine: the arriviste spread invented in the 1860s. It might not taste delicious, and it doesn’t sink into your toast like butter, but for decades margarine has ridden a wave of success as the “healthy” alternative.
No longer. Sales of margarine have plummeted in the last year, according to Kantar, with “health” spreads dropping 7.4% in sales. Flora has been particularly badly hit, losing £24m in sales, partly due to reformulating its recipe.
Meanwhile, butter is back in vogue. Brits bought 8.7% more blocks of butter last year, and 6% more spreadable tubs. This is partly due to the “narrowing price gap between butter and margarine”, Tim Eales of IRI told The Grocer, but also to the home baking revival led by Mary Berry, Paul Hollywood and co. We’re all sticking unsalted butter in our sponges these days.
A yen for natural, unprocessed produce could also be a factor. “Since all the food scandals of the last 10 years, people are thinking about where their food comes from – butter is perceived as ‘pure’”, says food writer Signe Johansen. But is margarine really out for the count? Big brands are owned by powerful multinationals such as Unilever, with huge marketing budgets. Don’t rule spreads out just yet.
Margarine was invented in 1869 by a French food scientist, Hippolyte Mège-Mouriès, who responded to a challenge by Napoleon III. Napoleon wanted to find a long-life alternative to butter to feed troops in the Franco-Prussian war. Mège-Mouriès mixed skimmed milk, water and beef fat to create a substance similar to butter in texture, if not in taste. He called it “oleomargarine” after margarites, the Greek word for pearls – a reference to its pearly sheen. In 1871 he sold the patent to Jurgens, a Dutch firm now part of Unilever.
Beef fat was soon replaced by cheaper hydrogenated and non-hydrogenated vegetable oils. “Margarine gained a foothold during the first world war”, says food writer and historian Bee Wilson. “George Orwell wrote of the ‘great war’ that what he remembered most was not all the deaths but all the margarine. But at this stage people recognized it was an inferior substitute for butter: an ersatz food, like drinking chicory instead of coffee.”
In the second world war, British margarine brands were legally required to add vitamins to their recipes. “The move in status to margarine as a health food, marketing itself as a superior alternative, happened after the war”, says Wilson. Added “healthy” extras – vitamins, omega-3s, unpronounceables that lower your cholesterol – are still a mainstay of the market.
But while margarine has spent decades fighting butter on the health front, what about taste? “Margarine has never been able to replicate the flavour of true butter”, says Johansen. This despite the fact many brands add milk and cream to their spreads. “I Can’t Believe It’s Not Butter”? Really? I can.
Unsurprisingly, it’s hard to find a defendant of margarine among food writers and chefs. One of the few exceptions is Marguerite Patten, who is a fan of baking with Stork®. Indeed, Stork® does make for wonderfully crisp shortcrust pastry.
Margarine has taken a bashing on the health front in recent years, too. Negative press about trans fats in the 00s saw many brands remove hydrogenated fats from their spreads and reformulate their recipes. Growing suspicion of processed foods has led many consumers to return to butter. As Johansen puts it: “If you want a healthy heart, eat more vegetables.”
And yet, and yet. I’m looking at a tub of Pure Dairy-Free Soya Spread. It contains 14g saturated fat per 100g, compared to butter’s 54%. For many consumers, such stats still outweigh taste when it comes to deciding what’s on their toast. And what about vegans, and those with lactose intolerance? Margarine can fulfill needs that butter can’t.
It will never win any taste awards, but there is still a place for margarine on the supermarket shelves – even if there isn’t one for it in most food lovers’ fridges. Margarine vs. butter: are synthetic spreads toast? Adapted.
Available in:http://www.guardian.co.uk
Read the sentence below taken from the text and analyze the assertions below. “Sales of margarine have plummeted in the last year, according to Kantar, with ‘health’ spreads dropping 7.4% in sales. Flora has been particularly badly hit, losing £24m in sales, partly due to reformulating its recipe.”
I. The possessive pronoun “its” refers to Flora’s new recipe.
II. “Due to” establishes a relation of cause to the situation exposed.
III. “Badly” has the same gramar classification as “wooly”.
The correct assertion(s) is(are)
Provas
Questão presente nas seguintes provas
Margarine vs. butter: are synthetic spreads toast?
Sales of margarine are in decline, due to a combination of reformulated recipes, price, health and taste. Do you defend margarine, or is butter simply better?
Butter vs. margarine: it’s a fight that has gone on for decades. On one side, there’s butter – rich, creamy, defiantly full-fat and made for millennia by churning the milk or cream from cattle. On the other, there’s margarine: the arriviste spread invented in the 1860s. It might not taste delicious, and it doesn’t sink into your toast like butter, but for decades margarine has ridden a wave of success as the “healthy” alternative.
No longer. Sales of margarine have plummeted in the last year, according to Kantar, with “health” spreads dropping 7.4% in sales. Flora has been particularly badly hit, losing £24m in sales, partly due to reformulating its recipe.
Meanwhile, butter is back in vogue. Brits bought 8.7% more blocks of butter last year, and 6% more spreadable tubs. This is partly due to the “narrowing price gap between butter and margarine”, Tim Eales of IRI told The Grocer, but also to the home baking revival led by Mary Berry, Paul Hollywood and co. We’re all sticking unsalted butter in our sponges these days.
A yen for natural, unprocessed produce could also be a factor. “Since all the food scandals of the last 10 years, people are thinking about where their food comes from – butter is perceived as ‘pure’”, says food writer Signe Johansen. But is margarine really out for the count? Big brands are owned by powerful multinationals such as Unilever, with huge marketing budgets. Don’t rule spreads out just yet.
Margarine was invented in 1869 by a French food scientist, Hippolyte Mège-Mouriès, who responded to a challenge by Napoleon III. Napoleon wanted to find a long-life alternative to butter to feed troops in the Franco-Prussian war. Mège-Mouriès mixed skimmed milk, water and beef fat to create a substance similar to butter in texture, if not in taste. He called it “oleomargarine” after margarites, the Greek word for pearls – a reference to its pearly sheen. In 1871 he sold the patent to Jurgens, a Dutch firm now part of Unilever.
Beef fat was soon replaced by cheaper hydrogenated and non-hydrogenated vegetable oils. “Margarine gained a foothold during the first world war”, says food writer and historian Bee Wilson. “George Orwell wrote of the ‘great war’ that what he remembered most was not all the deaths but all the margarine. But at this stage people recognized it was an inferior substitute for butter: an ersatz food, like drinking chicory instead of coffee.”
In the second world war, British margarine brands were legally required to add vitamins to their recipes. “The move in status to margarine as a health food, marketing itself as a superior alternative, happened after the war”, says Wilson. Added “healthy” extras – vitamins, omega-3s, unpronounceables that lower your cholesterol – are still a mainstay of the market.
But while margarine has spent decades fighting butter on the health front, what about taste? “Margarine has never been able to replicate the flavour of true butter”, says Johansen. This despite the fact many brands add milk and cream to their spreads. “I Can’t Believe It’s Not Butter”? Really? I can.
Unsurprisingly, it’s hard to find a defendant of margarine among food writers and chefs. One of the few exceptions is Marguerite Patten, who is a fan of baking with Stork®. Indeed, Stork® does make for wonderfully crisp shortcrust pastry.
Margarine has taken a bashing on the health front in recent years, too. Negative press about trans fats in the 00s saw many brands remove hydrogenated fats from their spreads and reformulate their recipes. Growing suspicion of processed foods has led many consumers to return to butter. As Johansen puts it: “If you want a healthy heart, eat more vegetables.”
And yet, and yet. I’m looking at a tub of Pure Dairy-Free Soya Spread. It contains 14g saturated fat per 100g, compared to butter’s 54%. For many consumers, such stats still outweigh taste when it comes to deciding what’s on their toast. And what about vegans, and those with lactose intolerance? Margarine can fulfill needs that butter can’t.
It will never win any taste awards, but there is still a place for margarine on the supermarket shelves – even if there isn’t one for it in most food lovers’ fridges. Margarine vs. butter: are synthetic spreads toast? Adapted.
Available in:http://www.guardian.co.uk
According to the text, read the following assertions.
I. According to Signe Johansen, nowadays, people are more concerned with what they consume, looking for unprocessed food.
II. Although margarine and butter have a difference in taste, margarine still beats butter when it comes to sales.
III. Marguerite Patten doesn’t stand for margarine.
The correct assertion(s) is(are)
Provas
Questão presente nas seguintes provas
Quality of School Lunches Questioned
The meat being provided to our nation’s students in their lunches may not meet requirements by the fast-food industry, according to a recent investigation.
Those pangs of guilt when biting into a fast-food hamburger are one thing, but who would imagine that burger could be made with higher-quality meat than what our students are getting in school?
A recent USA Today investigation found that the nation’s largest fast-food chains have higher quality and safety standards for the meat they use than what the U.S. Department of Agriculture has for the meat used for the National School Lunch Program, which is served to 31 million students a day.
While the USDA rules for meat sent to schools maintain government safety standards, the government rules have fallen behind the stricter regulations of fast-food chains and other large retailers. Fast-food chains test their meat five to ten times more often than the USDA for bacteria and would reject meat that the USDA deems safe for consumption.
The standards for meat sent to schools and retailers are so disparate that ground beef from a plant with a salmonella outbreak this past August was recalled by retailers, but ground beef from the same plant produced during that outbreak was still shipped to schools.
In addition to meat quality issues, school cafeterias are not being inspected as rigorously required by the Child Nutrition Act. USA Today found that 8,500 schools across the country did not have their kitchens inspected at all in 2008, and another 18,000 schools did not complete the two required yearly inspections.
The USDA is responsible for inspecting every school cafeteria twice a year, but the requirement is difficult to enforce. For starters, the USDA requires that states simply provide the number of schools that have been inspected, but don’t keep record of school names. Also, these cafeteria inspections are not free and the money is not automatically provided to meet the mandate. With resources for schools scares across the country, cafeteria needs are not often a top priority.
These quality control problems for school lunches are not going unnoticed by NEA (National Education Association) members. Education support professionals and educators know the important role nutritious school lunches play in student achievement. “While the lunches may, according to standards, be a balanced lunch, it leaves a lot to be desired as far as the standard applied to the contents of a school lunch”, said Bob Munoz, a Nevada educator.
Quality of School Lunches Questioned. Available in: http://www.nea.org
Read the sentence below taken from the text and choose the alternative that presents a synonym to the underlined word.
“Fast-food chains test their meat five to ten times more often than the USDA for bacteria and would reject meat that the USDA deems safe for consumption.”
Provas
Questão presente nas seguintes provas
Cadernos
Caderno Container