Nutrição - 2019
Permanent URI for this collectionhttp://192.168.2.158:4000/handle/prefix/3620
Projetos Integrados Online realizados pelos estudantes em cada módulo.
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Item Nutrição infantil e seus beneficios para o bem estar futuro: o novo sabor da infância(Fundação de Ensino Octávio Bastos, 2019-06-30) DAPENA, Clara Livia; AVILES, Louane Pereira; RITA, Taina Amante; RUGA, Glaucia M. Navarro de AbreuIn this P.I we can observe that according to the evolution of society, childhood obesity has been the subject of greater concern in recent years. We note that through this, measures are being taken by responsible bodies, so the government has taken public schools as a target of concern, taking care of the food of the students involved in them. At the congresses, managers, teachers and health professionals discuss the best way to deal with the situation and one of the main options discussed was how to adapt school meals, being nutritionally qualified for students and in the public budget. Nutritionists are the most important basis for this to happen because through them, it will be possible to maintain control with a balanced diet that is adaptable to the reality of Brazilian public schools.Item Educação Alimentar com ovos: uma boa ou má ideia?(Fundação de Ensino Octávio Bastos, 2019-06-30) SOUZA, Ana Lígia Betito de; SILVA, Bruna Lameu Rocha; CANDIDO, Yasmin Westin; RUGA, Glaucia M. Navarro de AbreuA dish was prepared with rice, beans, eggs, cheese, vegetables such as chayote, potatoes and carrots and tomato fruit, it was sought to prepare it with these ingredients because of their nutritional components. The dish was attractive enough both nutritionally and visually for children and adolescents. Macro nutrients were selected as carbohydrates (rice and potato), animal proteins (egg and cheese), vegetable proteins (beans), lipids (vegetable oil) and fiber (beans, carrots). Micronutrients were selected with vitamins, minerals. In the initial dish, corn and peas were presented, but we did not see the need to leave more carbohydrates and more legumes with the same functions, so we selected the most attractive ones for the children, which was, in the case of carbohydrates, rice and potatoes, in the case of legume, beans. Finishing up a nutritious and attractive dish for school.Item Desenvolvimento nutricional na merenda escolar(Fundação de Ensino Octávio Bastos, 2019-06-30) BARAÑANO, Eduardo O.; FRANDIN, Gabriel; SILVA, Paulo O. C.; RUGA, Glaucia M. Navarro de AbreuThe integrated project (IP) brought the theme “The healthy and the unhealthy in the search for well-being”, dealing with this subject, a menu was proposed for the group with the intention of making the menu more suitable to be served, the procedure to be followed for the conclusion of the improvement of the menu was, to study a method for the main food to gather the main nutrients and be a healthy food, the choice of each ingredient and the way of preparation was important to add the best of the meal to be served. The menus proposed for the work were taken from a menu from the municipal government of São João da Boa Vista, which is in practice in schools and day care centers in the region. It is a consensus that eating healthy is essential for the integral development of all individuals.