Sobre o acesso à informação arquivística e seu histórico,
analise as assertivas abaixo.
I. No século XX, o modelo do Estado de Bem-Estar
trouxe novas dimensões à relação entre o poder
público, os cidadãos e o seu acesso à informação.
II. O direito à informação implica não só um direito civil,
mas também um direito social e um direito político.
III. Os documentos reservados recebem essa definição
por no mínimo 15 anos.
É correto o que se afirma em
A Constituição Federal de 1988 trata, a partir do artigo
165, dos Orçamentos. Sobre o assunto, é correto afirmar
que
Com relação à revogação e à anulação relativas à
Licitação, marque V para verdadeiro ou F para falso e, em
seguida, assinale a alternativa que apresenta a sequência
correta.
( ) A revogação é a invalidação da licitação por
interesse público.
( ) A decisão de anulação da licitação deve ser
justificada, sendo dispensada a justificativa no caso
de revogação.
( ) A anulação da licitação, por basear-se em
ilegalidade no seu procedimento, pode ser feita em
qualquer fase e a qualquer tempo, antes da
assinatura do contrato, desde que a Administração
ou o Judiciário verifique e aponte a infringência à lei
ou ao edital.
( ) A revogação da licitação opera efeitos ex tunc, não
sujeitando o Poder Público à indenização do
adjudicatário.
Observe a tirinha abaixo para responder à questão 97. 
A sociedade do conhecimento conta com Tecnologias de Informação e Comunicação (TIC) que transformam os modos de ser, de conviver, de comunicação e de mobilização. As novas TIC afetam a educação e desenvolvem novos recursos, geram um novo tipo de aluno e exigem um novo tipo de professor. A tirinha satiriza uma situação de sala de aula e expressa, assim, uma crítica à escola que
Se a Educação quiser fomentar a sensibilidade social, deve trabalhar com a compreensão da complexidade. Segundo Edgard Morin, “as mentes formadas pelas ciências disciplinares perdem suas aptidões naturais para contextualizar os saberes. O enfraquecimento da percepção global conduz ao enfraquecimento da responsabilidade, cada qual tende a ser responsável por sua tarefa especializada, assim como ao enfraquecimento da solidariedade, cada qual não sente os vínculos com seus concidadãos.” Dessa forma, a educação, para compreender a complexidade, exige uma reorganização curricular adotando metodologias mais globalizadoras. A interdisciplinaridade é uma proposta metodológica que aponta possibilidades de
Leia o trecho abaixo.
“(…) A minha questão não é acabar com a escola, é mudá–la completamente, é radicalmente fazer que nasça dela um novo ser tão atual quanto a tecnologia. Eu continuo lutando no sentido de pôr a escola à altura do seu tempo. E pôr a escola à altura do seu tempo não é soterrá–la, mas refazê–la.” Freire, 1961.
É correto afirmar que, para Freire,
Atualmente, no governo federal, a avaliação de desempenho visa ao monitoramento sistemático e contínuo da atuação individual e institucional do servidor, tendo como referência as metas globais e intermediárias dos órgãos e entidades que compõem o conjunto de carreiras e cargos do Sistema de Pessoal Civil do executivo federal. Os objetivos da avaliação de desempenho são:
A Lei nº 8.112/1990, que dispõe sobre o regime jurídico
dos servidores públicos civil da União, das autarquias e
das fundações públicas federais, em seu artigo 5°, Título
II, Capítulo I, Seção I, estabelece que sejam requisitos
básicos para investidura em cargo público:
Read the text below to answer questions 13–15.
Margarine vs. butter: are synthetic spreads toast?
Sales of margarine are in decline, due to a combination of
reformulated recipes, price, health and taste. Do you defend
margarine, or is butter simply better?
Butter vs. margarine: it’s a fight that has gone on for
decades. On one side, there’s butter — rich, creamy, defiantly
full–fat and made for millennia by churning the milk or cream
from cattle. On the other, there’s margarine: the arriviste spread
invented in the 1860s. It might not taste delicious, and it doesn’t
sink into your toast like butter, but for decades margarine has
ridden a wave of success as the “healthy” alternative.
No longer. Sales of margarine have plummeted in the last
year, according to Kantar, with “health” spreads dropping 7.4%
in sales. Flora has been particularly badly hit, losing £24m in
sales, partly due to reformulating its recipe.
Meanwhile, butter is back in vogue. Brits bought 8.7%
more blocks of butter last year, and 6% more spreadable tubs.
This is partly due to the “narrowing price gap between butter and
margarine”, Tim Eales of IRI told The Grocer, but also to the
home baking revival led by Mary Berry, Paul Hollywood and co.
We’re all sticking unsalted butter in our sponges these days.
A yen for natural, unprocessed produce could also be a
factor. “Since all the food scandals of the last 10 years, people
are thinking about where their food comes from — butter is
perceived as ‘pure’”, says food writer Signe Johansen. But is
margarine really out for the count? Big brands are owned by
powerful multinationals such as Unilever, with huge marketing
budgets. Don’t rule spreads out just yet.
Margarine was invented in 1869 by a French food scientist,
Hippolyte Mège–Mouriès, who responded to a challenge by
Napoleon III. Napoleon wanted to find a long–life alternative to
butter to feed troops in the Franco–Prussian war. Mège–Mouriès
mixed skimmed milk, water and beef fat to create a substance
similar to butter in texture, if not in taste. He called it
“oleomargarine” after margarites, the Greek word for pearls — a
reference to its pearly sheen. In 1871 he sold the patent to
Jurgens, a Dutch firm now part of Unilever.
Beef fat was soon replaced by cheaper hydrogenated and
non–hydrogenated vegetable oils. “Margarine gained a foothold
during the first world war”, says food writer and historian Bee
Wilson. “George Orwell wrote of the ‘great war’ that what he
remembered most was not all the deaths but all the margarine.
But at this stage people recognized it was an inferior substitute
for butter: an ersatz food, like drinking chicory instead of coffee.”
In the second world war, British margarine brands were
legally required to add vitamins to their recipes. “The move in
status to margarine as a health food, marketing itself as a
superior alternative, happened after the war”, says Wilson.
Added “healthy” extras — vitamins, omega–3s, unpronounceables
that lower your cholesterol — are still a mainstay of the market.
But while margarine has spent decades fighting butter on
the health front, what about taste? “Margarine has never been
able to replicate the flavour of true butter”, says Johansen. This
despite the fact many brands add milk and cream to their
spreads. “I Can’t Believe It’s Not Butter”? Really? I can.
Unsurprisingly, it’s hard to find a defendant of margarine
among food writers and chefs. One of the few exceptions is
Marguerite Patten, who is a fan of baking with Stork® . Indeed, Stork®
does make for wonderfully crisp shortcrust pastry.
Margarine has taken a bashing on the health front in
recent years, too. Negative press about trans fats in the 00s saw
many brands remove hydrogenated fats from their spreads and
reformulate their recipes. Growing suspicion of processed foods
has led many consumers to return to butter. As Johansen puts it:
“If you want a healthy heart, eat more vegetables.”
And yet, and yet. I’m looking at a tub of Pure Dairy–Free
Soya Spread. It contains 14g saturated fat per 100g, compared
to butter’s 54%. For many consumers, such stats still outweigh
taste when it comes to deciding what’s on their toast. And what
about vegans, and those with lactose intolerance? Margarine
can fulfill needs that butter can’t.
It will never win any taste awards, but there is still a place
for margarine on the supermarket shelves — even if there isn’t
one for it in most food lovers’ fridges.
Margarine vs. butter: are synthetic spreads toast? Adapted.
Available in:http://www.guardian.co.uk
According to the text, read the following assertions.
I. According to Signe Johansen, nowadays, people are
more concerned with what they consume, looking for
unprocessed food.
II. Although margarine and butter have a difference in
taste, margarine still beats butter when it comes to
sales.
III. Marguerite Patten doesn’t stand for margarine.
The correct assertion(s) is(are)
Read the text below to answer questions 13–15.
Margarine vs. butter: are synthetic spreads toast?
Sales of margarine are in decline, due to a combination of
reformulated recipes, price, health and taste. Do you defend
margarine, or is butter simply better?
Butter vs. margarine: it’s a fight that has gone on for
decades. On one side, there’s butter — rich, creamy, defiantly
full–fat and made for millennia by churning the milk or cream
from cattle. On the other, there’s margarine: the arriviste spread
invented in the 1860s. It might not taste delicious, and it doesn’t
sink into your toast like butter, but for decades margarine has
ridden a wave of success as the “healthy” alternative.
No longer. Sales of margarine have plummeted in the last
year, according to Kantar, with “health” spreads dropping 7.4%
in sales. Flora has been particularly badly hit, losing £24m in
sales, partly due to reformulating its recipe.
Meanwhile, butter is back in vogue. Brits bought 8.7%
more blocks of butter last year, and 6% more spreadable tubs.
This is partly due to the “narrowing price gap between butter and
margarine”, Tim Eales of IRI told The Grocer, but also to the
home baking revival led by Mary Berry, Paul Hollywood and co.
We’re all sticking unsalted butter in our sponges these days.
A yen for natural, unprocessed produce could also be a
factor. “Since all the food scandals of the last 10 years, people
are thinking about where their food comes from — butter is
perceived as ‘pure’”, says food writer Signe Johansen. But is
margarine really out for the count? Big brands are owned by
powerful multinationals such as Unilever, with huge marketing
budgets. Don’t rule spreads out just yet.
Margarine was invented in 1869 by a French food scientist,
Hippolyte Mège–Mouriès, who responded to a challenge by
Napoleon III. Napoleon wanted to find a long–life alternative to
butter to feed troops in the Franco–Prussian war. Mège–Mouriès
mixed skimmed milk, water and beef fat to create a substance
similar to butter in texture, if not in taste. He called it
“oleomargarine” after margarites, the Greek word for pearls — a
reference to its pearly sheen. In 1871 he sold the patent to
Jurgens, a Dutch firm now part of Unilever.
Beef fat was soon replaced by cheaper hydrogenated and
non–hydrogenated vegetable oils. “Margarine gained a foothold
during the first world war”, says food writer and historian Bee
Wilson. “George Orwell wrote of the ‘great war’ that what he
remembered most was not all the deaths but all the margarine.
But at this stage people recognized it was an inferior substitute
for butter: an ersatz food, like drinking chicory instead of coffee.”
In the second world war, British margarine brands were
legally required to add vitamins to their recipes. “The move in
status to margarine as a health food, marketing itself as a
superior alternative, happened after the war”, says Wilson.
Added “healthy” extras — vitamins, omega–3s, unpronounceables
that lower your cholesterol — are still a mainstay of the market.
But while margarine has spent decades fighting butter on
the health front, what about taste? “Margarine has never been
able to replicate the flavour of true butter”, says Johansen. This
despite the fact many brands add milk and cream to their
spreads. “I Can’t Believe It’s Not Butter”? Really? I can.
Unsurprisingly, it’s hard to find a defendant of margarine
among food writers and chefs. One of the few exceptions is
Marguerite Patten, who is a fan of baking with Stork® . Indeed, Stork®
does make for wonderfully crisp shortcrust pastry.
Margarine has taken a bashing on the health front in
recent years, too. Negative press about trans fats in the 00s saw
many brands remove hydrogenated fats from their spreads and
reformulate their recipes. Growing suspicion of processed foods
has led many consumers to return to butter. As Johansen puts it:
“If you want a healthy heart, eat more vegetables.”
And yet, and yet. I’m looking at a tub of Pure Dairy–Free
Soya Spread. It contains 14g saturated fat per 100g, compared
to butter’s 54%. For many consumers, such stats still outweigh
taste when it comes to deciding what’s on their toast. And what
about vegans, and those with lactose intolerance? Margarine
can fulfill needs that butter can’t.
It will never win any taste awards, but there is still a place
for margarine on the supermarket shelves — even if there isn’t
one for it in most food lovers’ fridges.
Margarine vs. butter: are synthetic spreads toast? Adapted.
Available in:http://www.guardian.co.uk
Read the sentence below and choose the alternative that
presents a synonym to the underlined verb.
“Margarine can fulfill needs that butter can’t.”
Read the sentence below and choose the option that fills in
the blank with the correct form of the verb.
“The drugs affected by grapefruit juice usually have some
difficulty entering the body after they are consumed
because an intestinal enzyme partially destroys them as
they ______________.”
Clue to grapefruit drug reaction.
Available in: http://news.bbc.co.uk.
Com base no Código de Ética Profissional do Servidor
Público Federal, Decreto nº 1.171/1994, analise as
assertivas abaixo.
I. É vedado ao servidor público prejudicar
deliberadamente a reputação de outros servidores
ou de cidadãos que deles dependem.
II. Em circunstâncias complexas e delicadas, é
facultado ao servidor público avaliar se deve ou não,
com base em seu espírito de solidariedade e
julgamento humano, relevar eventual infração ao
Código de Ética.
III. Os avanços técnicos e científicos do conhecimento
do servidor somente podem ser utilizados mediante
aprovação superior.
IV. O servidor público deve abster–se, de forma
absoluta, de exercer sua função, poder ou
autoridade com finalidade estranha ao interesse
público, mesmo que observando as formalidades
legais e não cometendo qualquer violação expressa
à lei.
É correto o que se afirma em
Sobre o Modelo da Anarquia Organizada, de Cohen, March e Olsen, é correto afirmar que
Com relação às teorias regulatórias, analise as assertivas
abaixo.
I. Condições de entrada com exclusividade de
demanda são importantes para recuperação de
custos afundados em casos de monopólios naturais.
II. Os níveis tarifários de um contrato devem ser
estabelecidos no processo licitatório, devendo ser
conhecidos desde então, sem possibilidade de
ajuste posterior, o que implica manutenção do
equilíbrio econômico–financeiro dos serviços
prestados.
III. Quanto maior a concorrência em um setor, maior é a
necessidade do regulador em obter informações e
intervir, sancionando os operadores ineficientes.
IV. Na teoria econômica, sob a gestão pública, a
tendência é que haja um fraco desempenho das
empresas, dado à falta de penalização à gestão
improdutiva, pois os lucros e as perdas não são
totalmente percebidos pelos gestores.
V. O sistema de “preço–teto” assume a assimetria de
informação entre regulador e regulados, e como não
observa o empenho de eficiência do operador, evita
que os ganhos de eficiência sejam repartidos com os
usuários.
É correto o que se afirma em
Os modelos institucionais de organização da proteção à saúde variam conforme o país. A respeito das funções da vigilância sanitária no Brasil, assinale a alternativa correta.
