Browsing by Author "SABINO, Matheus Quinteiro Felix"

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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.
WHEY WINE: Suplemento Proteico com os Benefícios do Vinho
(Fundação de Ensino Octávio Bastos, 2022-07-26) SABINO, Matheus Quinteiro Felix; PEREIRA, Renan Daniel; SANTOS, Odair José dos
The human organism has several structures necessary to keep itself in a constant state of functioning. Among them, muscle mass, being interconnected with mobility, contraction and filling of the body. Microscopically, it consists of bundles of muscle fibers, in which its basis of construction are proteins, compounds formed by amino acids, which are totally necessary for the formation of muscle bundles. This protein can come from various sources, from animal to plant origin. With one of them the protein found in milk, when passed through some specific processes, it is possible to obtain the whey protein, in which it is extracted in formulations for the manufacture of cheeses. Whey protein has shown several benefits in relation to muscle mass for its quality and quantity found, especially in athletes who seek muscle mass growth. Interlinking with the health benefits, another compound that helps the human body was presented, called resveratrol, an active compound of polyphenols that has antioxidant, antiplatelet properties, and has "cardioprotective" effects, has generated many expectations in its benefits. Through this, the product being developed combines whey protein with the compound resveratrol, seeking to generate health and increase lean mass simultaneously.