Browsing by Author "BARRETO, Regis da Costa"

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    Conscientização de hábitos saudáveis e melhorias no estilo de vida - relato de caso
    (Fundação de Ensino Octávio Bastos, 2021-11-30) DINIZ, Brenda Mayara da Fonseca; FREITAS, Dara Santicioli Chagas de; ALIPIO, Marcela Ramos; DIAS, Nattalia Borges; PEREIRA, Mário Lúcio Marques; SILVA, Lavínia Cassia da; BARBON, Leonardo; BARRETO, Regis da Costa; STURARO, Tássia; RUGA, Glaucia M. Navarro de Abreu
    Food is a basic physiological need of any human being. It is the right of each individual to have access to a balanced diet, in sufficient qualities and quantities for the proper functioning of the whole organism, always respecting the individuality and needs of each one. The nutrition professional works in this field by making the population aware of the benefits and harms that food can cause in people's lives, the impact it has on health and the risk that the consequence of a poor and poorly balanced diet can cause in various pathologies. .
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    “O saudável e o não saudável na busca pelo bem-estar”: alimentação e equilíbrio nutricional nas escolas
    (Fundação de Ensino Octávio Bastos, 2019-06-30) SALLAS, Maira do Nascimento; BARRETO, Regis da Costa; SILVA, Talita Gabrieli da; RUGA, Glaucia M. Navarro de Abreu
    At school children are constantly influenced by people around them, when they are inserted in school the social environment is increased, making it possible to add new foods and preparations, triggering new experiences and healthiereating habits. PNAE is a program that provides school feeding and EAN actions to public elementary education institutions. Functional foods are those that provide health benefits, and need to be true foods, within the recommended amount. It was proposed to make changes in a meal of school meals, with that added functional foods and changed the way of preparation of some foods. To carry out the exchanges, research was done using scientific articles and nutrition books. Minimal nutritional losses were observed in carrot cooking, meat flavor and odor intensification, considering the benefits of adding functional components to the dish, as well as nutritional improvements. The recipe just got tastier and visibly pleasant.