Browsing by Author "SANTOS, Felipi Carretero dos"

Filter results by typing the first few letters
Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Alimentação escolar: adaptação do receituário padrão escolar municipal
    (Fundação de Ensino Octávio Bastos, 2020-11-30) CARVALHO, Eloi Ferrari de; SANTOS, Felipi Carretero dos; PASCOAL, Gabriela Figueiredo; DECANINI, João Pedro; FAGUNDES, Larissa Cristina Martins; MOURA, Marcela Eduarda Fernandes de; RUGA, Glaucia M. Navarro de Abreu
    The objective of the present work is to make changes in the school lunch menu in the municipality of São João da Boa Vista - SP, with the purpose of improving the quality of food in schools for the benefit of health, seeking to prevent diseases, and better quality of food. life.
  • No Thumbnail Available
    Item
    Salgadinhos de Festa
    (Fundação de Ensino Octávio Bastos, 2021-11-30) ORTIZ, Bianca Celegatti; SANTOS, Felipi Carretero dos; MATIOLI, Leticia Duque Estrada M.; LIMA, Maria Vitória; RUGA, Glaucia M. Navarro de Abreu
    The oils used in frying imply important nutritional aspects, involving the transport of fat-soluble vitamins, the supply of essential fatty acids of the ω6 and ω3 series, precursors of eicosanoids, the energy supply and because they are widely accepted by the various social strata (PERKINS & ERICKSON , 1996). During the immersion frying process, the oils are continuously exposed to several factors that lead to a great diversity of chemical reactions, such as: hydrolysis, oxidation and polymerization of the triacylglycerol molecule (SANIBAL, et al, 2002). There is evidence that laboratory animals fed with oils or fats extensively processed in frying can present metabolic alterations that result in weight loss, growth suppression, decrease in the size of the liver and kidneys, malabsorption of fats, decrease in the desaturation rate of linoleic and a-linolenic fatty acids, increased liver cholesterol and reduced fertility (Eder, 1999).