Browsing by Author "SALLAS, Maira do Nascimento"

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    Desenvolvimento de Barra proteica
    (Fundação de Ensino Octávio Bastos, 2022-07-01) SALLAS, Maira do Nascimento; BARRETO, Regis Costa; SILVA, Talita Gabrieli da
    The search for healthier and more nutritious food is growing in all countries in order to prevent health problems and improve the quality of life. The protein cereal bar is a healthier alternative to chocolate bars or candy bars. With the objective of producing a protein bar with fewer additives compared to those already on the market, this project was developed, with a main focus on protein. Ensuring nutritional quality and good handling practices. The final results obtained were satisfactory, with the improvement of the quality of the protein bar and alteration of ingredients in order to make it more pleasant to the public. The average production cost per bar is R$ 2.70. With this, it was concluded that the formulation met expectations in relation to sanitary hygiene and nutritional quality. Keywords: protein, formulation, nutrients ABSTRACT
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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.