Nutrição - 2022

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O Projeto Integrado é uma estratégia didática de ensino–aprendizagem cujo objetivo é materializar a interdisciplinaridade entre os saberes abordados durante o curso. Organizados em módulos temáticos, com eixos condutores que integram as unidades de estudo de cada período de oferta. Essas unidades, articuladas, geram o Projeto Integrado (PI) que permite ao estudante colocar em prática as competências que se pretende desenvolver em cada módulo.

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    Congelamento de frutas, legumes e verduras: considerações sobre técnicas eficazes e seguras
    (Fundação de Ensino Octávio Bastos, 2022-07-01) OLIVEIRA, Lucas de; SILVA, Rafael Eduardo Fosaluza da; DIOGO, Rafael Vital; NORA, Vinicius de Assis; MORAIS, Vinicius Marcolino Valente
    The consumption and handling of frozen foods, in order to reduce the preparation time, has been gaining popularity in Brazil. There are countless benefits that fruits, vegetables and vegetables bring to human health, from replacement of essential vitamins for the functioning of the body, to beneficial repairs for all organs of the body. The relevance of this theme is justified due to the use of frozen foods in the routine of the Brazilian population, which is more present than we imagine. In large urban centers (mainly), the daily life of the population has a busy routine, which makes the time devoted to eating become insufficient for the preparation and consumption of the meal. Given this, many people choose to freeze their food, making the ease of preparation an ally to their routine. However, it is known that contamination is the main worrying factor when we talk about food handling, whether at home, or even in industrial processes (before reaching the final consumer's table). This work aims to enable reflection on the correct process for freezing fruits and vegetables, as well as the best way to choose a food from these categories in supermarkets, transforming people from mere consumers to subjects who seek ease, food safety and awareness of the right way to store perishable foods, justified by the need to bring up new discussions on the subject.
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    Estocagem e Armazenamento de Alimentos
    (Fundação de Ensino Octávio Bastos, 2022-07-01) APARECIDA, Giovana; CIRIACO, Julia; COMBE, Julia; CAIXETA, Lauryane; LOIOLA, Taynara Faconi
    Food storage and storage are points that always go together, each type of food requires care, some are on shelves while others are stored in their proper places. This selection, being done correctly, avoids waste and also generates a personal benefit, such as savings in the market and also improving the patient's quality of life. In today's world food storage is a very important issue, having food stored is the reality of many families and establishments; but unfortunately many do not pay attention to the necessary care, causing the food to lose its validity and quality, with their ingestion, which can cause intoxication and infections caused by various bacteria. In certain foods, they properly inform where good storage practices will have to be applied, for example, in clean, airy places and away from sunlight, free of residues and dirt to avoid the presence of insects, rodents and pests, preferably use materials that are made of steel, for being more resistant and easier to keep the place clean and with quality.
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    Vinagrete de pimenta dedo-de-moça
    (Fundação de Ensino Octávio Bastos, 2022-07-26) SILVA, Bruna Lameu R.; CANDIDO, Yasmin W.
    Peppers have long been among the most consumed spices in world cuisine, in addition to their economic importance for agribusiness. They are consumed in a variety of ways, such as powder, preserves and even gel. Girl's finger pepper (Capsicum baccatum var. pedulum) is identified as a functional food, with anti-inflammatory and antioxidant properties, among other benefits. Its properties are advantageous for human health and its application covers several areas, indicating the importance for the use and choice of the product for the elaboration of the project. We will combine several elements in order to create a product that can be used as a seasoning and garnishes.
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    Creme de Cacau com Flocos Crocantes
    (Fundação de Ensino Octávio Bastos, 2022-07-01) OLIVEIRA, Larissa Cristina de; SILVA, Beatriz Oliveira da
    This study aims to bring the benefits of a product that will be developed to serve the entire public, including vegans and dietary restrictions such as lactose and gluten intolerance. We seek to show with this elaboration a satisfactory result, resulting in a product with greater nutritional value, low amount of sugars and a surprising flavor for the palate. The idea of ​​developing this is to bring consumers a dessert with affordable value, tasty and with a pleasant texture of cream in the mouth, with a flavor inspired by milk chocolate, but made with a mixture of cocoa and carob with a better nutritional quality. In addition to these main ingredients, the base of this product is yam, a root that has a high fiber content, bringing a feeling of satiety for longer after consuming it.
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    Trufa de Coco - Prestigio Fit
    (Fundação de Ensino Octávio Bastos, 2022-07-26) MACHADO, Taila Carolina R.; BARROS, Vitória C. Alves de
    Chocolate is one of the most consumed products in the world. It was first mentioned in 1737 by Charles de L'Ecluse, and the manufacture was perfected by the Dutch and Swiss in the early 19th century. Cocoa seeds originate from a tree called cacao, a fragile tree, and sensitive to extreme climates, its first fruits can be harvested after about 5 years of planting. Each fruit contains about 20 to 40 seeds, at harvest, the cocoa is opened and the seeds are separated, fermented and dried.
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    Desenvolvimento Pré - treino com efeito térmogênico
    (Fundação de Ensino Octávio Bastos, 2022-07-26) SILVA, Paulo O. Costa; SANTOS JUNIOR, Reginaldo Aparecido dos
    Pre - Workouts are stimulants that help in strength, endurance and performance training. Since there are several Pre-Workouts in the national market and abroad, we decided to create a formula that would enhance its effects, a formula not yet launched in the supplementation market. All the changes made were made with natural products, aiming only to increase their stimulating, vasodilating and thermogenic power.
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    Controle e análise microbiológica de alimentos perecíveis
    (Fundação de Ensino Octávio Bastos, 2022-07-01) BOCAMINO, Caroline; POMARICO, Joanna; OLIVEIRA, Lunara Lopes de; PAULA, Rafaela de; CAETANI, Raysa
    Microbiology is defined as the science that is dedicated to the study of organisms that can only be visualized under a microscope. In view of this, microbiology addresses different groups of organisms such as unicellular in different proportions that can be found as isolated cells or grouped in different orders, that is, microbiology involves the study of prokaryotic organisms, namely: archaeal, eukaryotic, algae, protozoa and fungi, also having acellular beings (viruses). Contamination by microorganisms is one of the biggest problems found within a meat industry, for example. For this reason, it is very important that the control and microbiological analysis always be carried out in a regulated way. From this analysis, we can define with certainty whether or not the meat is contaminated by some type of microorganism. Beef, as well as other types of meat (pork and poultry), are the foods that stand out in consumption because they are sources of proteins and essential amino acids (those that the body is not able to synthesize), it is estimated that pork consumption already accounts for 74% of consumption, which is the one that can transmit diseases more easily. As it is a food with a high water content and pH close to neutrality (5.8 to 6.2), it becomes a favorable and favorable environment for the proliferation of microorganisms.
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    WHEY WINE: Suplemento Proteico com os Benefícios do Vinho
    (Fundação de Ensino Octávio Bastos, 2022-07-26) SABINO, Matheus Quinteiro Felix; PEREIRA, Renan Daniel; SANTOS, Odair José dos
    The human organism has several structures necessary to keep itself in a constant state of functioning. Among them, muscle mass, being interconnected with mobility, contraction and filling of the body. Microscopically, it consists of bundles of muscle fibers, in which its basis of construction are proteins, compounds formed by amino acids, which are totally necessary for the formation of muscle bundles. This protein can come from various sources, from animal to plant origin. With one of them the protein found in milk, when passed through some specific processes, it is possible to obtain the whey protein, in which it is extracted in formulations for the manufacture of cheeses. Whey protein has shown several benefits in relation to muscle mass for its quality and quantity found, especially in athletes who seek muscle mass growth. Interlinking with the health benefits, another compound that helps the human body was presented, called resveratrol, an active compound of polyphenols that has antioxidant, antiplatelet properties, and has "cardioprotective" effects, has generated many expectations in its benefits. Through this, the product being developed combines whey protein with the compound resveratrol, seeking to generate health and increase lean mass simultaneously.
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    Controle e análise microbiológicos de alimentos perecíveis
    (Fundação de Ensino Octávio Bastos, 2022-07-01) GONÇALVES, Bruna Bernardo; RONQUI, Guilherme Patrick de Lima; CAMPOS, Lavínia de; GONÇALVES, Taís Helena; VILLAS BOAS, Thamiris Soares
    Microbiology is basically defined as the area of ​​science dedicated to the study of organisms that can only be visible under the microscopic eye. taking in In consideration of this concept, microbiology addresses a vast and diverse group of single-celled organisms of reduced dimensions, found as isolated cells or grouped in different arrangements. With the creation of the first microscope, Antony Van Leeuwenhoek carried out the discovery of microorganisms and thus developed Microbiology, an area of ​​study dedicated to the analysis of these organisms. The research carried out aims to analyze articles to illustrate the importance of inspection and analysis of perishable foods in order to report good food quality and define safe food to the consumer from its origin, industrialization, market retailer, to the consumer's table. Microbiological analyzes are extremely important for the sanitary control of food, mainly air quality, environment, hand hygiene handlers, utensils and all equipment used in the preparation and distribution of these foods. Thus, this entire process is necessary for a quality food. The advantage of carrying out this hygienic-sanitary control is put in place effective methods to reduce microbial proliferation, resulting in healthy eating and quality of life.
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    Processo de Produção de Sorvete Funcional
    (Fundação de Ensino Octávio Bastos, 2022-07-26) GONÇALVES, Bruno Bueno; DOMINGOS, Júlia de Araújo; PEREIRA, Mario L. M.; ROQUETO, Marcos Antonio; SANTOS, Odair José dos
    The first indications of the existence of ice cream date back to China about 4,000 years ago, when a dessert made from milk and rice was frozen in the snow, and served to the emperor. In Europe, the first ice cream recipe was developed in Italy around 1500, popularizing ice cream across the continent. The first ice cream shop in history was opened in 1670 in Paris. The ice cream industry has grown a lot since then.