Browsing by Author "PIMENTEL, Julya Vieira"

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Doce de banana cremosa: bananinha
(Fundação de Ensino Octávio Bastos, 2022-07-01) LIMA, Amanda Beatriz Ramos de; PIMENTEL, Julya Vieira
Many phenomena seem to be associated with the accentuated rationality in around what to eat: the immense supply of industrialized foods, the great complexity of food labels, public policies that take the conception of healthy eating as one of the means of promoting quality of life, the galloping innovation in creating food systems that are increasingly sophisticated, growing information around the functionality of foods. However, this article aims to report the logistics of creating a new product, being the creamy and healthy banana candy that seeks to reach all the population and help improve quality of life.
O impacto da vida moderna na saúde das pessoas. O saudável e o não saudável na busca pela qualidade de vida
(Fundação de Ensino Octávio Bastos, 2020-11-30) LIMA, Amanda Beatriz Ramos de; RIBEIRO, Ana Beatriz Vilela; PIMENTEL, Julya Vieira; SABINO, Matheus Quirino Felix; PEREIRA, Renan Daniel; ROQUETO, Marco Antônio
Indirect vegetarianism began millions of years ago, the first reports are dated to about 5 million years ago, where, the most common of the hominid class, the Anamensis had a very different behavior at the time, they fed on fruits, leaves and seeds, living in perfect harmony with the smaller animals, which could easily become prey. Throughout history, vegetarianism has become something social, political and cultural, going beyond the style of eating, many of the great philosophers and thinkers chose not to eat meat in times when such a choice was contrary to the ideas of the ruling class.
Melhorias aplicadas à merenda escolar
(Fundação de Ensino Octávio Bastos, 2019-06-30) LIMA, Amanda Beatriz Ramos de; RIBEIRO, Ana Beatriz Vilela; PIMENTEL, Julya Vieira; SABINO, Matheus Quinteiro Felix; PEREIRA, Renan Daniel; RUGA, Glaucia M. Navarro de Abreu
School lunch plays an extremely important role in the lives of students, as it accompanies them at different stages of their development. This contingent becomes an efficient environment to contribute to the generation of healthy eating habits that will perpetuate throughout your life. Thus, this article sought improvements in school meals, improving its nutritional quality, respecting the culture, habits and acceptance of meals, for a better development and adaptation of the changes made. The menu required for changes is made: rice, beans, potatoes, ham, arugula and a fruit, in which the banana was chosen, as it is a fruit of high acceptance and easy access. Changes are being made in order to remove or reduce foods that are harmful to health, and an addition of beneficial foods, thus contributing to health promotion.
Relato de Caso
(Fundação de Ensino Octávio Bastos, 2021-11-30) LIMA, Amanda Beatriz Ramos de; RIBEIRO, Ana Beatriz Vilela; BARAÑANO, Eduardo; FRANDIN, Gabriel dos Santos; PASCOINI, Guilherme Augusto; ARAÚJO, Julia Domingos de; PIMENTEL, Julya Vieira; SABINO, Matheus Quinteiro Felix; PEREIRA, Renan Daniel; RUGA, Glaucia M. Navarro de Abreu
This work was proposed with the objective of evaluating the nutritional status of patients treated by the nutrition group of the institution Centro Universitário da Fundação de Ensino Octávio Bastos (UNIFEOB), in which nutritional interventions were carried out through educational presentations carried out by students with the teacher supervision.