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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Subject: search.filters.subject.Segurança alimentar

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    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).
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    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.