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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Item 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 AbreuFaced 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.Item 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 AbreuThe 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.Item 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 AbreuFruit 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.Item 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 AbreuThe 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.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 AbreuThe 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).Item 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 AbreuWith 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.Item 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 AbreuCurrently, 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).Item 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 AbreuIn 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.Item 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 AbreuFood 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.Item 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 AbreuFood 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. .