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Item Merenda Escolar: Aperfeiçoamento e Interatividade(Fundação de Ensino Octávio Bastos, 2019-06-30) OLIVEIRA, Larissa de Cássia Moraes; SALIM, Leticia Maria; PARIZI, Marcela Moraes; DIAS, Nattalia Borges; RUGA, Glaucia M. Navarro de AbreuThe present work aims to study the school meals guaranteed by the PNAE, how it is constituted and at which points it can be improved, adding ingredients and / or modifying those that already exist in it. The menu that constitutes the object of study was initially composed of rice, beans, ham with potatoes, braised cabbage and a fruit. Grated carrots were added to the rice in order to enrich it nutritionally and make it more colorful and attractive, in addition to a cold tomato salad with grated carrots, providing freshness and crispness to the dish. The work also aims to elaborate a way of introducing an action of Food and Nutrition Education, through a certain activity to be performed with the students, which presents to them the improved meal and also informs about the nutritional properties of the menu, besides the reasons why it is important to consume it. Thus, we came to the game called “Who Am I? Food ”, through which students and teachers have the opportunity to identify foods, learn more about them, and interact with each other, discussing which choice best fits the nutritional properties suggested by the stages of the game. In short, the improvement of a certain menu of the school lunch of São João da Boa Vista and also a playful method of presenting the new dish to children are the pillars of the following article.Item Melhorias aplicadas à merenda escolar(Fundação de Ensino Octávio Bastos, 2019-06-30) LIMA, Amanda Beatriz Ramos de; RIBEIRO, Ana Beatriz Vilela; PIMENTEL, Julya Vieira; SABINO, Matheus Quinteiro Felix; PEREIRA, Renan Daniel; RUGA, Glaucia M. Navarro de AbreuSchool lunch plays an extremely important role in the lives of students, as it accompanies them at different stages of their development. This contingent becomes an efficient environment to contribute to the generation of healthy eating habits that will perpetuate throughout your life. Thus, this article sought improvements in school meals, improving its nutritional quality, respecting the culture, habits and acceptance of meals, for a better development and adaptation of the changes made. The menu required for changes is made: rice, beans, potatoes, ham, arugula and a fruit, in which the banana was chosen, as it is a fruit of high acceptance and easy access. Changes are being made in order to remove or reduce foods that are harmful to health, and an addition of beneficial foods, thus contributing to health promotion.Item Construindo hábitos alimentares no ambiente escolar: a importância das refeições e como trabalhar o cardápio(Fundação de Ensino Octávio Bastos, 2019-06-30) GONÇALVES, Bruno Bueno; FREITAS, Dara Santicioli Chagas de; PASCOINI, Guilherme Augusto; DOMINGOS, Julia de Araujo; BARDON, Leonardo do Carmo Silva; PEREIRA, Mario Lucio Marques; RUGA, Glaucia Navarro de AbreuFood plays an essential role in the stage of life to promote health and prevent diseases, proposing a balanced diet for the body in order to obtain energy and nutrients necessary for its development. School feeding has actually been an important factor nowadays due to the problems of hunger and malnutrition as well as obesity and the theme of food and nutrition education is central, and the school is a fundamental agent. The relationship between food and nutrients for a healthy diet must essentially consist of in natura foods. With the elaboration of the dish offered by the school lunch, the study brings points which we relate the benefits and how to improve the food of the students, since most of them eat at school. The proposal to make some changes to the plate was thought of in terms of making meals healthier and thus offering better food and nutrition education for them both inside and outside school. The introduction of certain foods at school is not always welcomed by some students and in this way the child should be taught to see food in a different way. With the focus of this work on healthy eating, there is a huge possibility of pointing out points of incentives for children to adapt to this lifestyle, such as producing their own vegetable garden and introducing what they have planted into their meals.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 Implementação de alimentos funcionais na alimentação das crianças nas creches de São João da Boa Vista(Fundação de Ensino Octávio Bastos, 2019-06-30) VERTAMATTI, Ana Gabriela Conceição; PEREIRA, Eliana David Carvalho; HORNINK, Fabíola Filippi; GOMES, Jonas Aparecido; ALVES, Rogério José Gomes; RUGA, Glaucia M. Navarro de AbreuA healthy diet is of great importance for the human being, physiologically the act of eating involves several factors and provides an effective food health. In childhood, children are in the development phase, where it is important to have a balanced diet and nutritious. Therefore, in view of the need to insert a healthy diet in children's lives, the National School Feeding Program (PNAE) was developed, which provides greater well-being, growth and development for better school performance and lower risk of school problems. health in the future. The objective of the study was to provide a healthy diet on the pre-established menu, with specific functional and bioactive foods with beneficial properties for health. The Facial Hedonic Scale model applied to schoolchildren and approved by the PNAE was used as an acceptability test during the tasting, and an educational video was also made demonstrating the importance of eating healthy foods, including salad, normally rejected by children. It was observed that after the changes made to the pre-established menu, a positive result was obtained because it added greater nutritional value to the children's meals, making it more attractive, where the presentation and distribution of the dish was visible, for the children's audience. According to the age group from 2 to 6 years, the easier the way of swallowing and chewing food, the more pleasant the meal becomes, meeting the consumption expectations of this public.Item “O saudável e o não saudável na busca pelo bem-estar”: alimentação e equilíbrio nutricional nas escolas(Fundação de Ensino Octávio Bastos, 2019-06-30) SALLAS, Maira do Nascimento; BARRETO, Regis da Costa; SILVA, Talita Gabrieli da; RUGA, Glaucia M. Navarro de AbreuAt school children are constantly influenced by people around them, when they are inserted in school the social environment is increased, making it possible to add new foods and preparations, triggering new experiences and healthiereating habits. PNAE is a program that provides school feeding and EAN actions to public elementary education institutions. Functional foods are those that provide health benefits, and need to be true foods, within the recommended amount. It was proposed to make changes in a meal of school meals, with that added functional foods and changed the way of preparation of some foods. To carry out the exchanges, research was done using scientific articles and nutrition books. Minimal nutritional losses were observed in carrot cooking, meat flavor and odor intensification, considering the benefits of adding functional components to the dish, as well as nutritional improvements. The recipe just got tastier and visibly pleasant.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 Nutrição escolar: aprimoramento e equilíbrio(Fundação de Ensino Octávio Bastos, 2019-06-30) DINIZ, Brenda Mayara de F.; CONTE, Kelly C.; DANTAS, Lilian C.; ALIPIO, Marcela R.; GABELOTO, Maria Fernanda B.; SANTOS, Reginaldo A. dos; RUGA, Glaucia M. Navarro de AbreuThe study has the intended to analyze the school meals of public schools and to propose an improvement in these menu, since it is a place where most of the population spends many years of their life, expecting so a nutritional meal, looking for a health improvement. Note that some schools are benefit from a National Program (PNAE), as guarantee that every school has the right and the state must assure it. A study and analyze has done on the menu, to subsequently, made the adjustments with foods available by the government, checking all nutritional aspects, such as: carbohydrates, lipids, proteins, fibers and other components, being some of the alterations made: the increase of chayote bark and broccoli count, substitution of a health oil, addition of spices that provide benefits to human health, among others. As dealing with kids, a colorful and flashy dish was prepared to increase the intake of foods rich in nutrition. Like that, the study has showed how improve the consume of meal and snacks, reflecting on the individual's life, also detecting an improvement in the health of all who pass through the school environment.Item Enriquecimento nutricional na merenda escolar(Fundação de Ensino Octávio Bastos, 2019-06-30) FERREIRA, Ana Caroline; SILVA, Beatriz Oliveira da; OLIVEIRA, Larissa Cristina de; PALERMO, Mayara dos Santos; NOVELLO, Thiago de Andrade; RUGA, Glaucia M. Navarro de AbreuGood eating habits in childhood is essential for development into adulthood. As a child, metabolism is faster caused by growth, a healthy diet at this stage has the ability to prevent the development of diseases in the future, in addition to offering the nutrients necessary for their growth and development. Faced with the lack found in children who often have their main meal at school, and in it to supply all the daily recommendations in this age group, the National School Feeding Program (PNAE) was developed. This program's main objectives are to contribute to school growth, development and learning. In this article, the objective is the nutritional enrichment of a pre-established menu, foods and ingredients were added that will bring more benefits to the health of these children. For a better acceptance of children, an educational video was produced that aims to demonstrate how the preparation of this menu is done (age group of 7 and 8 years) and a playful theater in which the importance of food consumption for health was presented ( age group of 2 and 3 years). After the video, it was possible to observe a great interest and curiosity of the children in trying the dish and the fruits, the attractive colors and the preparation together were the factors that most influenced this perception, the fruits chosen despite being citrus (having less sugar) they were also easily accepted by the children after the theater.Item Benefícios da adição de frutas e legumes na alimentação para um melhor desenvolvimento infantil no ambiente escolar(Fundação de Ensino Octávio Bastos, 2019-06-30) SILVA, Lavinia Cassia da; VILELLA, Luísa Faria; MARTINS, Tassia Sturaro; MACHADO, Taila Carolina Rosalin; BARROS, Vitória Carolina Alves de; RUGA, Glaucia M. Navarro de AbreuHealthy eating is extremely important to humans. It is necessary that this stimulus happens from childhood when the food is introduced, which is the moment when the child is initiating contact with food. This phase is one of the most important in life since the individual is developing, so, in view of this need, the National School Feeding Program (PNAE) was developed, which provides a better development, growth and school performance reducing the risks of developing health problems as an adult. The objective of this study was to modify a pre-established school menu, ensuring nutritional quality based on functional foods with beneficial properties for health. It was then carried out as an acceptability test the exposure of food from the menu to children in an educational unit and from this was made an educational video showing the knowledge of children in relation to them. It was observed that after the changes made, a positive result was obtained because it added greater nutritional value to meals.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.Item A importância da orientação alimentar nas escolas(Fundação de Ensino Octávio Bastos, 2020-11-30) PEREIRA, Ana Luiza Barbosa; MARIANO, Gabriel de Carvalho; PEREIRA, Jéssica Aparecida; SILVA, Julia Assis Ciriaco da; FERRAZ, Maiara Pierozzi; ROBERTO, Rodrigo de Oliveira; RUGA, Glaucia M. Navarro de AbreuInitially we tried to set up a menu where children had more interest in food, as we know that many children do not like to eat certain foods because of their appearance, color, etc. With that we tried to create the most attractive meal using the same ingredients as the menu that was passed tous, therefore, kept the nutritional and caloric value almost exactly the same, making small changes in the preparation of the meal.Item O impacto da vida moderna na saúde das pessoas. O saudável e o não saudável na busca pela qualidade de vida(Fundação de Ensino Octávio Bastos, 2020-11-30) SALIM, Leticia Maria; SALAS, Maira do Nascimento; SILVA, Paulo Oswaldo Costa; SANTOS, Reginaldo Aparecido dos; BARRETO, Régis da Costa; SILVA, Talita Gabrieli; ROQUETO, Marco AntônioLactose intolerance is caused by the inability or poor digestion and absorption of lactose, characterized by the reduction and deficiency of the intestinal enzyme B-galactosidase (lactase). Typical symptoms include abdominal pain, a feeling of bloating in the abdomen, flatulence, diarrhea, borborygmus and, particularly in young people, vomiting. In order to seek solutions and alternatives for an adequate food planning for the patient, correlating their food, medication and routine, in addition to informing the other aspects of the disease., this work was developed.Item Alimentação escolar: adaptação do receituário padrão escolar municipal(Fundação de Ensino Octávio Bastos, 2020-11-30) CARVALHO, Eloi Ferrari de; SANTOS, Felipi Carretero dos; PASCOAL, Gabriela Figueiredo; DECANINI, João Pedro; FAGUNDES, Larissa Cristina Martins; MOURA, Marcela Eduarda Fernandes de; RUGA, Glaucia M. Navarro de AbreuThe objective of the present work is to make changes in the school lunch menu in the municipality of São João da Boa Vista - SP, with the purpose of improving the quality of food in schools for the benefit of health, seeking to prevent diseases, and better quality of food. life.Item O impacto da vida moderna na saúde das pessoas. O saudável e o não saudável na busca pela qualidade de vida(Fundação de Ensino Octávio Bastos, 2020-11-30) BUENO, Bruno; BARAÑANO, Eduardo O.; FRANDIN, Gabriel; MACHADO, Taila C. R.; BARROS, Vitória C. A.; ROQUETO, Marco AntônioSystemic arterial hypertension (SAH) is a disease related to lifestyles, environmental causes and behavioral patterns. It presents a chronic and asymptomatic course, with multiple risk factors, and its control is necessary for the prevention or reduction of complications. Purpose of this article is to inform and warn about arterial hypertension and how to treat it with nutrition. The use of nutrition as a treatment for arterial hypertension would be with diet therapy following a restricted diet, but rich in nutrients.Item O saudável e o não saudável na busca pelo bem-estar(Fundação de Ensino Octávio Bastos, 2020-11-30) AVILÉ, Alana Barbosa; LOPES, Camila Gabrieli; RICCI, Giovana Lourenço; PRADO, Helen Cristina Ragassi do; CARVALHO, Isadora Luciana de; GONÇALVES, Renata dos Santos; RUGA, Glaucia M. Navarro de AbreuObesity and child malnutrition are advancing more and more, due to lack or excess of nutrients. Our work aims to prepare a healthy and balanced meal for our children, promoting health and well-being, and combating the advancement of these pathologies that can harm the little ones in the future.Item O impacto da vida moderna na saúde das pessoas. O saudável e o não saudável na busca pela qualidade de vida(Fundação de Ensino Octávio Bastos, 2020-11-30) SILVA, Beatriz Oliveira da; PEREIRA, Eliana David Carvalho; OLIVERA, Larissa Cristina de; ALÍPIO, Marcela Ramos; DIAS, Nattalia Borges; ROQUETO, Marco AntonioObesity is a disease that, according to the WHO (World Health Organization), is one of the most serious problems in Brazil, so it can be characterized in the form of triglycerides, due to the consumption of foods without nutritional purpose. The increase in the prevalence of obesity among children, young people and adults has been worrying where we seek alternatives with Public Policies.Item O saudável e o não saudável na busca pelo bem-estar(Fundação de Ensino Octávio Bastos, 2020-11-30) SAAD, Julia Pires; SILVA, Mirian Mara Lima; BELI, Nathália Fenólio; NOGUEIRA, Rafaela Caroline Borges; FARIA, Thaynara Kathrein Moysés; RUGA, Glaucia M. Navarro de AbreuThe present review work aimed to show improvements in the quality of the meals provided during the period in which the students are in the school environment and to show the importance of adequate nutrition in this phase of childhood, from the nutritional point of view, to ensure growth and development, already that such practices can positively reflect on the rules and healthy eating habits throughout the construction of the individual.Item O saudável e o não saudável na busca pelo bem-estar(Fundação de Ensino Octávio Bastos, 2020-11-30) KARCK, Ana Carolina Moreira Braido; LIMA, Maria Vitória; PEREIRA, Sabrina Anestor Gomes; SOARES, Taynara Carvalho; FONTES, Vivian Soares; RUGA, Glaucia M. Navarro de AbreuNutrition plays a key role during all age groups. Since childhood, each individual has their food preferences. The concept of healthy eating habits, for a good growth and adequate development for the child, is currently recognized as something of extreme importance, because food preferences are precipitated due to combinations of genetic and environmental factors, so parents play a key role in the formation of children's eating habits.Item O impacto da vida moderna na saúde das pessoas. O saudável e o não saudável na busca pela qualidade de vida(Fundação de Ensino Octávio Bastos, 2020-11-30) DINIZ, Brenda Mayara da Fonseca; FREITAS, Dara Santicioli Chagas de; PASCOINI, Guilherme Augusto; DOMINGOS Júlia de Araújo; BARBON, Leonardo do Carmo da Silva; PEREIRA, Mário Lúcio Marques; ROQUETO, Marco AntônioDyslipidemia is a clinical condition characterized by abnormal concentrations of lipids or lipoproteins in the blood, in which they are determined by genetic and/or environmental factors, and may be a relevant cardiovascular risk factor for the development of atherosclerosis. With this study, the objective is to analyze what this disease is and how it presents itself, its classifications, the types of treatment and some studies with this group. This article was made through a bibliographic survey.