Browsing by Author "ALVES, Rogério José Gomes"

Filter results by typing the first few letters
Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Farofa da terra
    (Fundação de Ensino Octávio Bastos, 2022-07-26) FERNANDES, Higor; ALVES, Rogério José Gomes; SANTOS, Odair José dos; ROQUETTO, Marco
    Cassava flour (Manihot esculenta, Crantz) plays an important economic and social role in Brazil, in some states, it constitutes the basic food of the population. In particular, cassava flour is added to many dishes of the Brazilian population, being used in barbecues, feijoadas, legumes and even in everyday life. A trend that is seen in supermarkets is the variety of types of cassava flour and others already made into farofa, and those that have an artisanal origin, have fallen to the taste of the population and their sales potential has been constantly growing. For Alvares (2014), Cassava flour is now a symbol of Brazilian popular culture, especially in the North and Northeast states of Brazil. Brazilians have been consuming this product for several decades, whether with açaí in the North of the country, or with fish in the Northeast, or in daily meals in both regions. When the flour is made by hand, cassava flour is considered an intangible asset of humanity, associated with quality characteristics, know-how and the entire culture of the related peoples. Faced with the great cultural symbol and the great appreciation of the Brazilian regarding farofa, we decided to create the farofa of the land.
  • No Thumbnail Available
    Item
    Implementação de alimentos funcionais na alimentação das crianças nas creches de São João da Boa Vista
    (Fundação de Ensino Octávio Bastos, 2019-06-30) VERTAMATTI, Ana Gabriela Conceição; PEREIRA, Eliana David Carvalho; HORNINK, Fabíola Filippi; GOMES, Jonas Aparecido; ALVES, Rogério José Gomes; RUGA, Glaucia M. Navarro de Abreu
    A healthy diet is of great importance for the human being, physiologically the act of eating involves several factors and provides an effective food health. In childhood, children are in the development phase, where it is important to have a balanced diet and nutritious. Therefore, in view of the need to insert a healthy diet in children's lives, the National School Feeding Program (PNAE) was developed, which provides greater well-being, growth and development for better school performance and lower risk of school problems. health in the future. The objective of the study was to provide a healthy diet on the pre-established menu, with specific functional and bioactive foods with beneficial properties for health. The Facial Hedonic Scale model applied to schoolchildren and approved by the PNAE was used as an acceptability test during the tasting, and an educational video was also made demonstrating the importance of eating healthy foods, including salad, normally rejected by children. It was observed that after the changes made to the pre-established menu, a positive result was obtained because it added greater nutritional value to the children's meals, making it more attractive, where the presentation and distribution of the dish was visible, for the children's audience. According to the age group from 2 to 6 years, the easier the way of swallowing and chewing food, the more pleasant the meal becomes, meeting the consumption expectations of this public.