Nutrição - 2021

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Projetos Integrados presencial realizados pelos estudantes em cada módulo.

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Projetos Integrados presencial realizados pelos estudantes em cada módulo.

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Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) RICCI, Giovana Lourenço; BELI, Nathalia Fenolio; SILVA, Pablo Conceição da; SALSANI, Pedro Augusto Bergamo; RUGA, Glaucia M. Navarro de Abreu
We aim to make the population aware of the importance of a healthier diet and the inclusion of a new food routine. Building an imagery tool (photo album) for dietary guidance.
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) SAAD, Júlia Pires; GLOCKSHUBER, Julya Pichirilo; CAETANI Raysa Krisnayan; FARIA, Haynara Kathrein Moysés; RUGA, Glaucia M. Navarro de Abreu
The increase in food consumption outside the home made families lose the habit of cooking and forget the natural seasonings that gave indescribable flavor and aromas to everyday preparations. Spices are seasonings used in cooking to provide different flavors in foods. Aromatic herbs are leaves of fresh or dried plants, while spices are the aromatic parts: shoots, fruits, berries, roots or bark that are normally dry, coming from plants from tropical regions, and the seasonings can be prepared by various types of mixtures. Fresh herbs, in addition to offering healthier alternatives, by reducing the excessive use of salt in culinary preparations, are excellent sources of natural antioxidants. They can be added to the most varied types of food, providing them with more flavor and nutritional value.
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) SILVA, Eduardo Floriano da; SILVA, Mirian Mara Lima; GONÇALVES, Nicholas Alexandre Bordão; NOGUEIRA, Rafaela Caroline Borges; RUGA, Glaucia M. Navarro de Abreu
To build an imagery tool for the promotion of healthy eating practices, associated with information about its nutritional composition and how the different ways of preparation influence the final nutritional quality of the food. The use of images increases the attention and understanding of the target audience. Favoring consistent changes in eating habits and in the identification of foods in terms of their classification (in natura, processed, ultra-processed, etc.). The present work is concerned with the study for the analysis of healthier methods in food preparation, for that healthier options were distributed and related to more fatty options.
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) SILVA, Bruna da; PASCOAL, Gabriela Figueiredo; MOURA, Marcela Eduarda Fernandes de; SILVA, Uildemar Borges da; RUGA, Glaucia M. Navarro de Abreu
The present work seeks to guide healthier eating habits through the construction of an image material (photo album), based on the nutritional values of some vegetables, showing more nutritious options to include them in the diet.
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) TAVARES, Carla Martins; QUINTEIRO, Rodrigo Stanziola; VANZELLA, Ana Laura de Oliveira Dearo; SANTOS, Gabriela Esbrisse dos; RUGA, Glaucia M. Navarro de Abreu
Food is about the intake of nutrients, but also about the foods that contain and provide the nutrients. It was noted that food patterns have been changing a lot in all countries, and among the main changes is the replacement of in natura or minimally processed foods of vegetable origin (rice, beans, cassava, potatoes, vegetables) and preparations culinary based on these foods for ready-to-eat industrialized products. These transformations, observed with great intensity in Brazil, determine, among other consequences, the imbalance in the supply of nutrients and the excessive intake of calories. Therefore, the frequency of some diseases, such as obesity and diabetes, has been increasing considerably.
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) SANTOS, Samuel Silva; BIACO, Yasmin do Nascimento; ROQUETO, Marco Antônio
Canned foods were created in the 19th century in London, with the intention of feeding soldiers in wars and quickly gained Europe and the United States. In Brazil, they have always been seen as a dangerous option for health. First of all, it is very important to understand that fresh foods are always the best and healthiest options. However, it is not always possible, in the midst of the rush, to eat fresh food.
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) KARCK Ana Carolina Moreira Braido; GONÇALVES, Jennefer Rodrigues; OLIVEIRA, Letícia Assis de; SOARES, Taynara Carvalho; RUGA, Glaucia M. Navarro de Abreu
In psychological perspectives, leisure is conceptualized as the satisfaction of a human need, which would be pleasurable practices or individual experiences (NUNES & HUTZ, 2014). And it is very common for people from the same work group, families, friends to get together occasionally or more often to talk, have fun or celebrate. These meetings are usually accompanied by good music, a drink and the main thing, food. This food can be a good dinner, or even a selection of snacks.
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) LOPES, Camila Gabrieli; CARVALHO, Isadora Luciana de; VILELA, Luciana Costa de Resende; MORAIS, Vinicius Marcolino Valente; RUGA, Glaucia M. Navarro de Abreu
This study, in addition to presenting the nutritional information of several brands of ready-to-eat and homemade juices, will also seek a composition of vitamins and minerals that are in accordance with the recommended daily needs for a healthy life. The study of the composition of juices, whether whole, organic, industrialized, refreshments, among others, is essential for the consumer has the knowledge to make the choice of which product to eat and when to opt for processed foods. Building an imagery tool for the promotion of healthy eating practices, associated with information about their nutritional composition.
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) AVILÉ, Alana Barbosa; CORALI, Julia Maria; PAULA, Rafaela Santana de; GONÇALVES, Renata dos Santos; RUGA, Glaucia M. Navarro de Abreu
The project's objective is to build a food imagery tool for dietary guidance, to present its health benefits and harms, and to present information on its composition and nutritional table. Our industrialized sweets base are: milk chocolate, dulce de leche, paçoquinha, cookies and jelly candies (Fini).
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) GONÇALVES, Bruna Bernardo; YUKIMI, Bruna; LIMA, Ana Ester Messias; COLOMBO, Maria Eduarda; ROQUETO, Marco Antonio
Feeding is a decisive act for the survival of the living being. Food is the source of energy and essential nutrients for the metabolism of reactions in the human body. Thus, Nutrition is the Science that studies the chemical composition of these foods and the entire process of ingestion, digestion, absorption, transport, use, storage and excretion by the body, always taking into account the benefits and harms to human health.
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) OLIVEIRA, Pedro Vieira de; CARVALHO, Rafael de Souza; RAYMUNDO, Lucas Fernandes; CIRIACO, Júlia Assis; RUGA, Glaucia M. Navarro de Abreu
Currently, industrialized and ultra-processed products are being increasingly consumed for reasons of practicality, availability, price difference in relation to in natura products, among other reasons, these foods have an unbalanced nutritional composition, are generally poor in fiber, vitamins, minerals and other components essential to health, while having a high content of sodium, fats and sugars. (BRAZIL, 2014).
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) FAUSTINO, Geraldo Raul; OLIVEIRA, Giovana Silva de; SILVA, Hillary Spindola Dota da; ROQUETO, Marco Antônio
Food and its ability to nourish is considered one of the pillars of health protection and promotion, ensuring the full development and functioning of the organism.
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) COMBE, Julia de Almeida; FELTRAN, Daniel Augusto; FONTES, Vivian Soares; MACEDO, Jean Carlos Damalio; ROQUETO, Marco Antonio
Construction of an imagery instrument through which it presents sweets and desserts in a healthier way, bringing purer ingredients. Such as 100% cocoa chocolate, and foods with a lower sugar content. Stimulating the development of new habits, contributing to a healthier diet.
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) DIAS, Allan Cristian Mendes; NICOLAU, Bruna Micheli Correia; MARTINS, João Otávio Rodrigues; FORTES, Rafaella de Oliveira Luciano; RUGA, Glaucia M. Navarro de Abreu
Faced with the high consumption of processed foods with high energy density, rich in fat and sugar, which promote the growth of obesity, methods of dietary guidance are needed that clarify the energy and nutritional content of foods in order to provide resources for the diner to make better food choices.
Alimentos e suas composições
(Fundação de Ensino Octávio Bastos, 2021-11-30) CARVALHO, Eloi Ferrari de; RONQUI, Guilherme Patrick de Lima; DECANINI, João Pedro; CÂMARA, Patrícia L. S. Perry da; RUGA, Glaucia M. Navarro de Abreu
Fruit consumption is essential for our body, including several benefits, as the consumption of fruits, foods of plant origin, contributes to the development, maintenance and preservation of our body.
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. .
Preciso comer, não tenho tempo !
(Fundação de Ensino Octávio Bastos, 2021-11-30) SILVEIRA, Ana Giulia da; PRADO, Helen Cristina Ragassi do; PEREIRA, Jessica Aparecida; LOIOLA, Taynara Faconi; RUGA, Glaucia M. Navarro de Abreu
With regard to complications involving nutrition, the rush of everyday life makes people opt for shorter meals, in order to satisfy their appetite. With this, the foods chosen are those that are faster to prepare, which “kills hunger”, but do not have a healthy nutritional load for the human body.
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.
Relato de Caso
(Fundação de Ensino Octávio Bastos, 2021-11-30) SILVA, Beatriz Oliveira da; OLIVEIRA, Larissa Cristina de; CARVALHO, Ana Paula Ferreira de
Until recently, Brazil invested in campaigns to combat hunger and currently develops programs with the objective of controlling the population's excess weight. Health is increasingly occupying an important space in society where there is a need to create healthy habits in order to reduce the risk of developing diseases throughout life. Overweight and obesity are important factors for the development of diseases such as arterial hypertension, a chronic non-communicable disease that depends on genetic, epigenetic, environmental and social factors. Food intolerance is any irregular response of the body after eating a food without there being any immune response of the body.
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).