Nutrição

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Projetos Integrados presencial realizados pelos estudantes em cada módulo.

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Projetos Integrados presencial realizados pelos estudantes em cada módulo.

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    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 Abreu
    School 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.
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    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 Abreu
    The 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.
Direito autoral ou direito de autor é um conjunto de prerrogativas conferidas por lei à pessoa física ou jurídica criadora da obra intelectual, para que ela possa usufruir de quaisquer benefícios morais e patrimoniais resultantes da exploração de suas criações. É derivado dos direitos individuais e situa-se como um elemento híbrido, especial e autônomo dentro do direito civil.