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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Brownie Vegano de Batata Doce
(Fundação de Ensino Octávio Bastos, 2022-01-01) VILELA, Luísa; MARTINS, Tássia Sturaro; NOVELLO, Thiago de Andrade; ROQUETO, Marco Antônio
The search for a healthy diet and products free from any animal by-product has become increasingly frequent in the food market. The population is becoming aware and has great concern about health and the environment, so they look for ecologically correct products. The vegan movement has been gaining more and more space in Brazilian society, defending animal rights and seeking a more sustainable lifestyle. It is noteworthy that veganism is a niche found within vegetarianism. In this way, being vegan means not exploiting animals, promoting the lifestyle for the benefits of humans, animals and the environment, ceasing to consume any food that contains animal waste. In Brazil, about 16 million people are associated with this vegetarian population. But, we know that these products free of animal origin, is still a little scarce in the current market, but it has been constantly seeking to evolve in food productions, aimed at this audience. In this way, this work seeks to give more visibility to this new market concept and to the food products that this population has been looking for.
Aspectos Gerais do Prazo de Validade dos Alimentos e da sua relação com a Segurança Alimentar
(Fundação de Ensino Octávio Bastos, 2022-07-01) PEREIRA, Maria Eduarda; CARMO, Tainara Vitali do; OLIVEIRA, Giovana Silva de; OLIVEIRA, Giovana Silva de
The term "Food Security" began to be used after the end of the First World War. With the traumatic experience of the war, lived, especially in Europe, it became clear that one country could dominate the other controlling their food supply. Food would thus be a weapon powerful, especially if applied by a power in a country that had no the ability to produce on its own and sufficiently its own food (MALUF and MENEZES, 2000).
Desenvolvimento de Barra proteica
(Fundação de Ensino Octávio Bastos, 2022-07-01) SALLAS, Maira do Nascimento; BARRETO, Regis Costa; SILVA, Talita Gabrieli da
The search for healthier and more nutritious food is growing in all countries in order to prevent health problems and improve the quality of life. The protein cereal bar is a healthier alternative to chocolate bars or candy bars. With the objective of producing a protein bar with fewer additives compared to those already on the market, this project was developed, with a main focus on protein. Ensuring nutritional quality and good handling practices. The final results obtained were satisfactory, with the improvement of the quality of the protein bar and alteration of ingredients in order to make it more pleasant to the public. The average production cost per bar is R$ 2.70. With this, it was concluded that the formulation met expectations in relation to sanitary hygiene and nutritional quality. Keywords: protein, formulation, nutrients ABSTRACT
Análise e controle microbiológicos de alimentos perecíveis para exportação
(Fundação de Ensino Octávio Bastos, 2022-07-01) HIZUKURI, Bruna Yukimi Barboza; MUSSULINO JUNIOR, Claudio Cesar; BARRETO, Júlia de Figueiredo; SILVA, Maria Olívia Tiengo e
The production of food for a population that grows alarmingly is the challenge of the century. Therefore, it is necessary to implement preventive measures to avoid or control the damage resulting from the action of harmful agents. And for this it is important that we know the main microorganisms of importance in the transmission of diseases through food and also the main ways to identify their presence in what we consume. ANVISA established through RDC 12 of 2001, the Sanitary Microbiological Standards for Foods and determined the criteria for the Conclusion and Interpretation of the Results of Microbiological Analyzes of Foods For Human Consumption. The microbiological analysis of food is a procedure that is part of the sanitary control, as well as the quality of the products. Performed through a high-performance system in technology, the microbiological analysis of food is performed by qualified technical professionals in the area. In the food service, quality assurance is a priority, since the habit of having meals away from home increases every day. Following this trend, the food sector needs inspection, aiming at greater safety for both consumers and workers.
Doce de banana cremosa: bananinha
(Fundação de Ensino Octávio Bastos, 2022-07-01) LIMA, Amanda Beatriz Ramos de; PIMENTEL, Julya Vieira
Many phenomena seem to be associated with the accentuated rationality in around what to eat: the immense supply of industrialized foods, the great complexity of food labels, public policies that take the conception of healthy eating as one of the means of promoting quality of life, the galloping innovation in creating food systems that are increasingly sophisticated, growing information around the functionality of foods. However, this article aims to report the logistics of creating a new product, being the creamy and healthy banana candy that seeks to reach all the population and help improve quality of life.
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.
Achocolatado Vegano
(Fundação de Ensino Octávio Bastos, 2022-07-01) FRANDIN, Gabriel dos Santos; BARBON, Leonardo; SANTOS, Odair José dos
Studies carried out in several parts of the world have already shown that a plant-based diet helps to reduce the incidence of cancer - by up to 15% and heart problems, a vegan diet brings the simple factor of cutting meat and other animal products. , but the diet can bring benefits. Having also helps in the fight against obesity, since it is rich in fibrous foods, such as whole grains, oilseeds and legumes, which increase the feeling of satiety and help the functioning of the intestine. It is known that bacteria that are located in the intestine, have direct interference in physical and mental health conditions. Science has been able to prove that the vegan diet alters the gut microbiota, our human gastrointestinal tract, specifically the colon, is densely populated with bacteria, fungi, and viruses. This ecosystem that is part of the human being is called the intestinal microbiota.
Desenvolvimento e benefícios de um brownie elaborado a partir da beterraba e da aveia
(Fundação de Ensino Octávio Bastos, 2022-07-01) DANTAS, Lilian Cristini; ALILPIO, Marcela Ramos; DIAS, Nattalia Borges; ROQUETO, Marco Antonio; CARVALHO, Ana Paula Ferreira de; NONES, Débora Cristina da Cunha; MILAN, Ana Lígia Nassar
The practice of a diet that promotes health is becoming increasingly common, therefore, a healthier and nutritious version of the brownie is being proposed, prepared as a base of beetroot and natural yogurt, the brownie itself is already a food. which is widely consumed in the market in general. This project required a lot of research and development to arrive at characteristics similar to the original version, with the present sweetness, similar consistency and coloration close to the original, thus bringing the same pleasure for consumption. But with a different nutrition proposal, being included in the version of this project, a less caloric version, with more fiber, less sugar, less sodium, being a product with nutritional needs met and providing pleasure to all audiences that want to consume.
Banoffee Saudável
(Fundação de Ensino Octávio Bastos, 2022-07-01) FERREIRA, Ana Caroline; SOUZA, Ana Lígia Betito de; PEREIRA, Eliana David Carvalho; SANTOS, Odair José dos
As healthy living has been growing in the face of the population in recent times, the demand for healthy sweets is also growing a lot, with this, the creation of healthier sweets has been growing and especially the most famous sweets. The choice of banoffee for this work was exactly why, many people are consuming this sweet and so that they don't have to leave the healthy lifestyle, healthy banoffee tends to meet the need to live the experience of eating this sweet. So this work aims to meet the public's expectations in relation to sweets with healthier ingredients and good taste.
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.
Armazenamento e estocagem do ovo para não haver contaminação por Salmonella
(Fundação de Ensino Octávio Bastos, 2022-07-01) PAIVA, Ana Luiza Emidio de; FAUSTINO, Geraldo Raul; GONÇALVES, Jennefer Rodrigues; OLIVEIRA, Leticia Assis de; OLIVEIRA, Leticia Assis de
Egg storage and storage is a very important process due to its easy contamination by salmonella. This bacterium is found in the intestines of birds, which in turn causes contamination of the egg while it is still forming. So, when eggs contaminated by this bacterium, which may be present in the shell due to poor storage, are ingested, a foodborne disease (DTA) occurs, called Salmonellosis, a foodborne infection (Cardoso; Oak, 2006). In this way, the organism reacts according to the amount of food that has been contaminated and ingested, altering the intensity of symptoms, such as diarrhea, typhoid fever, abdominal pain, vomiting, chills and headache, which have already been shown to be the most prevalent in population. Therefore, doing the storage and storage correctly is of utmost importance. It is oriented towards preventing the quality and duration of eggs, storing them under refrigeration, and keeping them in trays with plastic film to maintain their internal quality, thus reducing the chances of contamination by salmonella (Xavier; Shinohara, 2008; 2006). ).
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.
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.
Bala Finitis
(Fundação de Ensino Octávio Bastos, 2022-07-01) DAPENA, Clara Lívia; SALIM , Leticía; AMANTE, RITA Tainá
Our goal is to help in cases that need supplementation, being made in a tastier, more practical and easier way. Our bullet also aims at an affordable value for the general public, especially those looking for a healthier life. Attention: Children under 18, pregnant or breastfeeding women and people with kidney problems should not ingest this product as it contains creatine.
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.
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.
Farofa da terra
(Fundação de Ensino Octávio Bastos, 2022-07-26) FERNANDES, Higor; ALVES, Rogério José Gomes; SANTOS, Odair José dos; ROQUETTO, Marco
Cassava flour (Manihot esculenta, Crantz) plays an important economic and social role in Brazil, in some states, it constitutes the basic food of the population. In particular, cassava flour is added to many dishes of the Brazilian population, being used in barbecues, feijoadas, legumes and even in everyday life. A trend that is seen in supermarkets is the variety of types of cassava flour and others already made into farofa, and those that have an artisanal origin, have fallen to the taste of the population and their sales potential has been constantly growing. For Alvares (2014), Cassava flour is now a symbol of Brazilian popular culture, especially in the North and Northeast states of Brazil. Brazilians have been consuming this product for several decades, whether with açaí in the North of the country, or with fish in the Northeast, or in daily meals in both regions. When the flour is made by hand, cassava flour is considered an intangible asset of humanity, associated with quality characteristics, know-how and the entire culture of the related peoples. Faced with the great cultural symbol and the great appreciation of the Brazilian regarding farofa, we decided to create the farofa of the land.
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.
Prazo de Validade
(Fundação de Ensino Octávio Bastos, 2022-07-26) SILVA, Bruna da; CARLANTONIO, Eduardo Davi; TREVIZAN, Gustavo Vasconcellos; SILVA, Hillary Spindola Dota da
The shelf life is the period of time in which the food remains protected and suitable for consumption, provided it is stored in accordance with the requirements determined by the manufacturer.
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.