Browsing by Author "Rocha, Ana"
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- Caracterização da função pulmonar de bombeiros da Região Norte de PortugalPublication . Rocha, Ana; Martins, Cristiana; Baeta, CristinaOs Bombeiros estão expostos frequentemente a vários poluentes prejudicando gravemente a sua saúde respiratória. Foi realizado um estudo observacional e transversal, com o objectivo de caracterizar a função pulmonar dos bombeiros da região norte de Portugal. A amostra foi constituída por 44 Bombeiros de Valongo e Rebordosa. Todos os participantes preencheram um questionário, executaram espirometrias e mediram o monóxido de carbono. Verificou-se uma elevada prevalência de hábitos tabágicos, bem como da carga tabágica. A percentagem de alterações espirométricas foi de 38,6% e a utilização de protecção respiratória revelou-se praticamente inexistente nos incêndios florestais.
- Near-miss no jogo patológico e problemático: estudo comportamental e de eeg com a tarefa slot machinePublication . Rocha, Ana; Dores, Artemisa Rocha; Jesus, André; Gonçalves, Francisca; Geraldo, Andreia,; Barbosa, FernandoA Perturbação de Jogo Patológico caracteriza-se pelo envolvimento mal adaptativo em atividade de jogo, resultando em prejuízos de ordem financeira, profissional, pessoal e familiar. O efeito de Near-miss consiste em perder por pouco, ilustrando um dos tipos de distorção cognitiva que parecem ocorrer. Alguns autores sinalizam a necessidade de desenvolver trabalhos que analisem o impacto das distorções cognitivas nos testes neuropsicológicos e de corroborar os resultados com medidas neurofisiológicas, reunindo evidências que ajudem à compreensão desta problemática.
- Neurophysiological correlates of near-miss in pathological and problematic gamblingPublication . Dores, Artemisa Rocha; Rocha, Ana; Geraldo, Andreia,; Barbosa, FernandoNear-miss is losing events that come close to a win. It illustrates one of the cognitive distortion types that can occur during gambling. We intended to analyze the neurophysiological correlates of the near-miss effect through an ERP (Event-related Potentials) study.
- The impact of tourism in the restaurant business: a case study in the city of OportoPublication . Rocha, Ana; Azevedo, Daniel; Silva, SusanaThe evolution of the restaurant business has always been strongly associated with the evolution of the tourism sector. In fact, several authors have identified and described the relationship between these two sectors. Restaurants and gastronomy are a significant part of the local culture and can work as a major touristic attraction. At the same time, restaurants profit from the increase in tourists in a particular market. However, there is few information on how the tourism sector impacts the restaurant business. This study aims to shed some light on how restaurants are influenced by the growth of tourism and how they adapt themselves to this ”new” customers. For that, a quantitative study was conducted in the city of Oporto which has been considered for the past years on of the best destinations in Europe and in the world, and that recognition has led to a steady increase in tourism, making it an excellent case study. A sample of 69 restaurants located in the city answered an online questionnaire with questions about restaurant location and characteristics, business growth and response to the increase in tourists at three specific periods in time — 2012, 2015 and 2018. Statistical analyses were performed with IBM SPSS 25.0. The preliminary results showed that most (n=53, 78,1%) of the restaurants were small or medium enterprises, 82,4% were located nearby touristic enterprises, 89,7% were nearby public transport stop and nearby touristic monuments. Regarding the number of foreign clients, there is a significant increase between 2012 and 2015, and a slight increase for 2018. There is also an increase in average selling price of a meal for 2012 and 2018. Regarding seasonality, results showed a higher distribution of customers across the year. The results valued the changes made in the restaurants namely hiring new collaborators with foreign languages abilities. Regarding the differences between historical and non- historical city centre restaurants there were statistical differences in the number of tourists in 2015, the number of tourists and the selling price of a meal in 2018. The restaurants in historical city centre had more tourists and a higher price. Thus, we can conclude that the characteristics of the restaurants customers has changed overtime and there is a decrease of seasonality associated to this business. The increase in the average selling price of a meal suggest that there is room for restaurants to upgrade their value proposition. Therefore, it is important the business sector follow this evolution and the specific needs of the customers related to this changes.