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) FAUSTINO, Geraldo Raul; OLIVEIRA, Giovana Silva de; SILVA, Hillary Spindola Dota da; ROQUETO, Marco AntônioFood 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.Item 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 AntonioFeeding 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.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) 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 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) LOPES, Camila Gabrieli; CARVALHO, Isadora Luciana de; VILELA, Luciana Costa de Resende; MORAIS, Vinicius Marcolino Valente; RUGA, Glaucia M. Navarro de AbreuThis 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.Item 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 AbreuTo 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.