The innovation process takes place from its implementation or restructuring according to the institution's vision. Innovation is the ability to transform an idea, product, or service, according to Carreteiro (2009). Starting from the premise that Distance Education aims at the transformation of the individual, it is closely related to communicational technological advances, which is a process of constant innovation. The article is bibliographical research and is justified by the significant growth of this teaching modality in the country. It aimed to understand what innovation is in the context of distance higher education. The article is divided into 04 parts: a brief history of Distance Education, innovation, innovation strategies, and innovation as a business model. It is concluded that innovation must make use of strategies that dialogue with the entire organization to achieve the desired results. For this, it is necessary to review paradigms and that all those involved seek innovation continuously and procedurally under the organization's mission.
In the food context, mothers are often associated with the responsibility of transmitting information about food, as well as food practices, from one generation to the next. In addition, children's food preferences can be influenced by parents' food preferences and by the accessibility of food at home, making the family system a determining factor in food education. Considering the scarcity of studies that assess the interference of mothers' cooking skills in the feeding of their children, this study aims to evaluate the knowledge of mothers who were hospitalized at the Lauro Wanderley University Hospital (HULW) about cooking skills, and more specifically, to assess whether postpartum women have culinary skills, to analyze the culinary attitude and the index of culinary skills. This is a cross-sectional study with the participation of 311 postpartum women admitted to a university hospital. Culinary skills were measured in the form of scores. The puerperal women were classified into three strata. According to the scores obtained, three categories were defined, considering the values of the 25th and 75th percentiles as lower limits (low cooking skills) and upper limits (high cooking skills), respectively. The study population showed a high index of culinary skills, as well as a high culinary attitude. The present study advances in the research and deepening of the theme, enabling one of the first approximations with the Brazilian reality, especially with regard to puerperal women. It is believed that, even being a first exploratory study on the culinary skills of puerperal women treated at a university hospital in northeastern Brazil, this study presents findings that can be used as a starting point for future research directions.
O processo de inovação acontece desde a sua implementação ou reestruturação de acordo com a visão da instituição. A inovação é basicamente a capacidade de transformar uma ideia, produto ou serviço, segundo Carreteiro (2009). Partindo da premissa de que a Educação a Distância visa a transformação do indivíduo, ela está intimamente relacionada com os avanços tecnológicos comunicacionais, que é um processo de inovação constante. O artigo é uma pesquisa bibliográfica e se justifica pelo crescimento significativo dessa modalidade de ensino no país. Teve como objetivo compreender o que é a inovação no contexto do ensino superior a distância. O artigo está dividido em 04 partes: um breve histórico da Educação a Distância, inovação, estratégias de inovação e a inovação como um modelo de negócio. Conclui-se que a inovação deve fazer uso de estratégias que dialoguem com toda a organização com o objetivo de atingir os resultados almejados por ela. Para isso, é necessário rever paradigmas e que todos os envolvidos busquem a inovação de forma continua e processual de acordo missão da organização.
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