RESUMO
La Universidad de Granada, dentro del Plan Estratégico y el Contrato Programa 2007-2011 de lasUniversidades Públicas de Andalucía puso en marcha la convocatoria de apoyo a la formación delprofesorado principiante y mejora de la docencia por el Vicerrectorado para la Garantía de la Calidad(http://calidad.ugr.es/pages/secretariados/form_apoyo_calidad/apoyo_formacion_principiante/convocatoria). En el proyecto participan 15 profesores, 5 profesores experimentados y 10 profesores novelesde seis departamentos diferentes.. Entre los objetivos se incluye la optimización de la actividaddocente de profesorado principiante. En este sentido se estudió la situación en el nuevo plan de estudiode Grado en Farmacia de las asignaturas que dichos profesores impartimos, así como la relación entreellas y la posible existencia de solapamientos de contenidos docentes. Las fichas docentes muestranciertos solapamientos de competencias y carencias en algunos casos. Esto supuso una revisiónexhaustiva para llevar a cabo una correcta coordinación entre los profesores que le permita alalumnado un aprendizaje organizado y coherente(AU)
The University of Granada, inside the Strategic Plan and the Contract Program 2007-2011 of thePublic Universities of Andalusia started a public call to improve the formation of young lecturers andthe teaching activity(http://calidad.ugr.es/pages/secretariados/form_apoyo_calidad/apoyo_formacion_principiante/convocatoria). In the project there take part 15 lecturers, 5 experienced and 10 young lecturers from sixdifferent departments. Within the objectives it is included the optimisation of the teaching activity ofyoung lecturers. In this sense, it was studied the situation of the subjects that the above mentionedlecturers give within the new degree in Pharmacy, as well as the relation between they and the possibleexistence of any overlapping in the contents. The teaching contents showed the existence of certainoverlapping within competences and deficiencies in some cases. This supposed an exhaustive reviewto carry out the correct coordination between the different lecturers so that it will allow the organizedand coherent learning of the students(AU)
Assuntos
Humanos , Masculino , Feminino , Educação em Farmácia/métodos , Docentes , Química Orgânica/educação , Anatomia/educação , Histologia/educação , Bioquímica/educação , Educação em Farmácia/organização & administração , Educação em Farmácia/tendências , Biologia Molecular/educação , Microbiologia/educação , Análise de Alimentos/métodosRESUMO
The build up of cholesterol in the atheromas is caused by, among other things, a disequilibrium of certain plasmatic lipoproteins. Food components which modify the levels of these lipoproteins can be considered as "atherogenic". Other components influence platelet activity and can be considered "thrombogenic". The saturated fatty acids, C-12, C14 and C-16, are atherogenic because they increase LDL plasmatic levels when consumed in large quantities. Estearic acid would not be included in this group because it is easily transformed into oleic acid in the organism. However, all the above acids are considered thrombogenic insofar that they alter the permeability of the platelet membrane. The most common monounsaturated fatty acid (MUFA) in our diet is oleic. When this is replaced by saturated fat, the plasmatic levels of LDL fall while those of HDL remain constant or even increase. In addition oleic acid is less thrombogenic than saturated fatty acids. The substitution of saturated fat by PUFA, n-6, lowers LDL levels and also HDL levels if these fatty acids are consumed in quantity. Their richness in double bound chains means that they are not very thrombogenic, although the resultant LDL are easily oxidized and therefore very atherogenic. When saturated fat is replaced by n-3 fatty acids the effect on LDL and HDL are variable, and there is a substantial decrease in VLDL. These fatty acids are strongly antithrombotic and antiatherogenic and also reduce the inflammatory reaction due to the decreased formation of eicosanoides derived from arachidonic acid and the formation of eicosapentenoic acid derivatives.(ABSTRACT TRUNCATED AT 250 WORDS)
