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IntroductionCurrently, studies taking into account the incidence of burnout in Nurses Rehabilitation Specialists (NRS) are scarce, a fact which reinforces the need for further investigations in order to be able to understand the real impact of this syndrome in this professional category. This study aimed to determine the occurrence of burnout in NSR and determine whether there is any relationship between the different domains of burnout and sociodemographic aspects, and psychosocial work.MethodsWe conducted a cross-sectional, quantitative and analytical, which was attended by 117 NSR carrying out functions in various health institutions Portuguese's, aged between 27 and 57 years. To measure the variables used the following instruments: Scale MBI-GS, General Labor Satisfaction Scale, Scale My Health Locus of Control Scale and Levenson's Global Self-Esteem Scale for adults.ResultsWith regard to levels of burnout in NSR conclude that men have higher rates in the dimensions “physical and emotional exhaustion” and “cynicism” compared to women with an average ranking of 11,89 vs 11,57 and 9,56 vs 9,48, respectively; the dimension “professional effectiveness” are women who are more prone to burnout, with an average ranking of 31,20 vs 30,11. The data reveal that there are significant influences of variable working “time professional in the art.” Are obtained also for any significant influences of the psychosocial variables: locus control and self-esteem.ConclusionThe evidence found in this study invite us to prepare and reflect on new strategies of intervention training and information aimed at promoting labor welfare of these subjects.

The development of products enriched with physiological components such as probiotics and prebiotics has been a top priority in the food industry research. Fermented milk have a fundamental character in eating habits, since they represent an important source of calcium and may present a variety of nutritional characteristics indispensable to well-being. This reality conditions the needs of the market, which leads to the investigation and creation of new flavors, new textures, among others, according to the different target audiences. The present work had as objective the production and the accomplishment of a sensorial analysis of the light fermented milk of Sicilian lemon and honey through the Test of acceptance and intention of purchase. The acceptance test and purchase intention confirmed the feasibility of production of this project.