Browsing by Author "Silva, Marta"
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- Explanatory Factors of the Capital StructurePublication . Silva, Marta; Gomes, Luís; Lopes, Isabel CristinaThis paper presents an empirical study of the capital structure of Portuguese companies where the main objective is to find key explanatory factors for indebtedness decisions. The relations between indebtedness and its determinants are tested in the light of the Trade-Off Theory and the Pecking-Order Theory. The motivation of this work was to contribute to the scientific research on the influential determinants of the capital structure and to deepen the knowledge of the Portuguese market. The quantitative methodology is used, through an econometric model for panel data using accounting information of 55 Portuguese companies between 2014 and 2016. Statistical tests such as the F test, the Lagrange Multiplier Breusch-Pagan test and the Hausman test were used to identify the most appropriate method of estimation, which resulted in a panel data model with random effects for individuals. The findings of this study suggest that indebtedness have a positive relation with tangibility and the size of the company, which supports the Trade-Off Theory. However, the positive relationship with the non-debt tax benefits suggests the importance of taxes, contrary to Trade-Off Theory. The negative relationship with cash flows, coupled with the positive relationships between size and growth opportunities, suggest the use of funding only when internal funds become insufficient, supporting the Pecking-Order Theory. The general results support that both theories partially explain the financing decisions of Portuguese companies.
- Exploring two food composition databases to estimate nutritional components of whole mealsPublication . Silva, Marta; Ribeiro, Mafalda; Viegas, Olga; Martins, Zita E.; Faria, Miguel; Casal, Susana; Pinto, Edgar; Almeida, Agostinho; Pinho, Olívia; Ferreira, Isabel M.P.L.V. O.The integration of foodomics data to explain the impact of diet on health requires a precise knowledge of nutrients composition of complex meals. This work assesses the adequacy of two food composition databases (FCDBs) for calculation of nutritional composition of whole meals, compared to the golden standard “lab chemical analyses” and search for predictive models to overcome some limitations of FCDBs. Six meals were designed by integrating healthy foods in a meal based on the “Western diet” pattern. The nutritional composition of each meal was i) chemically determined; ii) retrieved from the Portuguese food composition table (TCAP) and from iii) United States Department of Agriculture database (USDA). Compared to chemical analyses, both FCDBs significantly (p < 0.05) overestimate the amount of Na and vitamin B6; TCAP also overestimate the amount of Ca (p < 0.05), while USDA overestimate energy, fat, available carbohydrates, P, and Fe. Linear regression analyses were used to adjust nutrient values based on TCAP and USDA. Predictive models from both FCDBs were successfully obtained for reliable estimation of protein, PUFA, available carbohydrates, total carbohydrates, sugars, Zn, β-carotene, vitamin E, riboflavin, and niacin in meals with a given uncertainty, which is provided by the respective correction factors. Those predictive models are limited to the range of theoretical values of meals studied.
- Impact of food replacements within a meal in the nutrients profile and quality indicesPublication . Silva, Marta; Ribeiro, Mafalda; Viegas, Olga; Martins, Zita; Casal, Susana; Mendes, Eulália; Faria, Miguel; Pinto, Edgar; Ferreira, Isabel MPLVO; Pinto, EdgarModern societies are increasingly prone to chronic noncommunicable diseases linked with inadequate nutrition. Knowledge about macronutrients balance, micronutrient deficiencies, bioactive and harmful compounds is the starting point of a holistic approach concerning the effects of ingestion of a whole meal in human health.
- As laranxas mais laranxas de todas las laranxasPublication . Silva, MartaO presente documento tem como objectivo dar a conhecer um trabalho artístico e profissional seleccionado pela docente Marta Sofia da Silva – equiparada a assistente do 2º triénio, do curso de Teatro/Cenografia da Escola Superior de Música e Artes do Espectáculo do Instituto Politécnico do Porto. O espectáculo “As Laranxas mais Laranxas de todas as Laranxas” foi realizado em 2004 no Centro Dramático Galego, com texto de Carlos Casares, com a adaptação cénica e encenação de José Caldas. É um espectáculo dirigido para o público infanto-juvenil e retracta a necessidade enquanto cenógrafa de simplificar ao máximo o espaço cenográfico, para dar relevo às personagens que também foram idealizadas por mim e resulta com a cenografia num ambiente assente num conceito de “commédia dell Arte + novo circo”.
- Whole meals nutritional composition: comparison between experimental and theoretical dataPublication . Ribeiro, Mafalda; Silva, Marta; Viegas, Olga; Martins, Zita; Casal, Susana; Mendes, Eulália; Pinto, Edgar; Faria, Miguel A.; Ferreira, Isabel MPLVO; Pinto, EdgarInformation concerning food composition is essential in public health and nutrition. Chemical analyses are the most accurate methodologies for the assessment of food composition, however, these procedures are very expensive and time-consuming. Therefore, food composition data has been compiled in databases to facilitate the access and manipulation of information. Although food composition databases (FCDB) are vital tools, they have some limitations.