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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Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) SAAD, Júlia Pires; GLOCKSHUBER, Julya Pichirilo; CAETANI Raysa Krisnayan; FARIA, Haynara Kathrein Moysés; RUGA, Glaucia M. Navarro de AbreuThe increase in food consumption outside the home made families lose the habit of cooking and forget the natural seasonings that gave indescribable flavor and aromas to everyday preparations. Spices are seasonings used in cooking to provide different flavors in foods. Aromatic herbs are leaves of fresh or dried plants, while spices are the aromatic parts: shoots, fruits, berries, roots or bark that are normally dry, coming from plants from tropical regions, and the seasonings can be prepared by various types of mixtures. Fresh herbs, in addition to offering healthier alternatives, by reducing the excessive use of salt in culinary preparations, are excellent sources of natural antioxidants. They can be added to the most varied types of food, providing them with more flavor and nutritional value.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) SILVA, Eduardo Floriano da; SILVA, Mirian Mara Lima; GONÇALVES, Nicholas Alexandre Bordão; NOGUEIRA, Rafaela Caroline Borges; RUGA, Glaucia M. Navarro de AbreuTo build an imagery tool for the promotion of healthy eating practices, associated with information about its nutritional composition and how the different ways of preparation influence the final nutritional quality of the food. The use of images increases the attention and understanding of the target audience. Favoring consistent changes in eating habits and in the identification of foods in terms of their classification (in natura, processed, ultra-processed, etc.). The present work is concerned with the study for the analysis of healthier methods in food preparation, for that healthier options were distributed and related to more fatty options.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) SILVA, Bruna da; PASCOAL, Gabriela Figueiredo; MOURA, Marcela Eduarda Fernandes de; SILVA, Uildemar Borges da; RUGA, Glaucia M. Navarro de AbreuThe present work seeks to guide healthier eating habits through the construction of an image material (photo album), based on the nutritional values of some vegetables, showing more nutritious options to include them in the diet.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) TAVARES, Carla Martins; QUINTEIRO, Rodrigo Stanziola; VANZELLA, Ana Laura de Oliveira Dearo; SANTOS, Gabriela Esbrisse dos; RUGA, Glaucia M. Navarro de AbreuFood is about the intake of nutrients, but also about the foods that contain and provide the nutrients. It was noted that food patterns have been changing a lot in all countries, and among the main changes is the replacement of in natura or minimally processed foods of vegetable origin (rice, beans, cassava, potatoes, vegetables) and preparations culinary based on these foods for ready-to-eat industrialized products. These transformations, observed with great intensity in Brazil, determine, among other consequences, the imbalance in the supply of nutrients and the excessive intake of calories. Therefore, the frequency of some diseases, such as obesity and diabetes, has been increasing considerably.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) SANTOS, Samuel Silva; BIACO, Yasmin do Nascimento; ROQUETO, Marco AntônioCanned foods were created in the 19th century in London, with the intention of feeding soldiers in wars and quickly gained Europe and the United States. In Brazil, they have always been seen as a dangerous option for health. First of all, it is very important to understand that fresh foods are always the best and healthiest options. However, it is not always possible, in the midst of the rush, to eat fresh food.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) KARCK Ana Carolina Moreira Braido; GONÇALVES, Jennefer Rodrigues; OLIVEIRA, Letícia Assis de; SOARES, Taynara Carvalho; RUGA, Glaucia M. Navarro de AbreuIn psychological perspectives, leisure is conceptualized as the satisfaction of a human need, which would be pleasurable practices or individual experiences (NUNES & HUTZ, 2014). And it is very common for people from the same work group, families, friends to get together occasionally or more often to talk, have fun or celebrate. These meetings are usually accompanied by good music, a drink and the main thing, food. This food can be a good dinner, or even a selection of snacks.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) LOPES, Camila Gabrieli; CARVALHO, Isadora Luciana de; VILELA, Luciana Costa de Resende; MORAIS, Vinicius Marcolino Valente; RUGA, Glaucia M. Navarro de AbreuThis study, in addition to presenting the nutritional information of several brands of ready-to-eat and homemade juices, will also seek a composition of vitamins and minerals that are in accordance with the recommended daily needs for a healthy life. The study of the composition of juices, whether whole, organic, industrialized, refreshments, among others, is essential for the consumer has the knowledge to make the choice of which product to eat and when to opt for processed foods. Building an imagery tool for the promotion of healthy eating practices, associated with information about their nutritional composition.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) AVILÉ, Alana Barbosa; CORALI, Julia Maria; PAULA, Rafaela Santana de; GONÇALVES, Renata dos Santos; RUGA, Glaucia M. Navarro de AbreuThe project's objective is to build a food imagery tool for dietary guidance, to present its health benefits and harms, and to present information on its composition and nutritional table. Our industrialized sweets base are: milk chocolate, dulce de leche, paçoquinha, cookies and jelly candies (Fini).Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) GONÇALVES, Bruna Bernardo; YUKIMI, Bruna; LIMA, Ana Ester Messias; COLOMBO, Maria Eduarda; ROQUETO, Marco AntonioFeeding is a decisive act for the survival of the living being. Food is the source of energy and essential nutrients for the metabolism of reactions in the human body. Thus, Nutrition is the Science that studies the chemical composition of these foods and the entire process of ingestion, digestion, absorption, transport, use, storage and excretion by the body, always taking into account the benefits and harms to human health.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) OLIVEIRA, Pedro Vieira de; CARVALHO, Rafael de Souza; RAYMUNDO, Lucas Fernandes; CIRIACO, Júlia Assis; RUGA, Glaucia M. Navarro de AbreuCurrently, industrialized and ultra-processed products are being increasingly consumed for reasons of practicality, availability, price difference in relation to in natura products, among other reasons, these foods have an unbalanced nutritional composition, are generally poor in fiber, vitamins, minerals and other components essential to health, while having a high content of sodium, fats and sugars. (BRAZIL, 2014).Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) FAUSTINO, Geraldo Raul; OLIVEIRA, Giovana Silva de; SILVA, Hillary Spindola Dota da; ROQUETO, Marco AntônioFood and its ability to nourish is considered one of the pillars of health protection and promotion, ensuring the full development and functioning of the organism.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) COMBE, Julia de Almeida; FELTRAN, Daniel Augusto; FONTES, Vivian Soares; MACEDO, Jean Carlos Damalio; ROQUETO, Marco AntonioConstruction of an imagery instrument through which it presents sweets and desserts in a healthier way, bringing purer ingredients. Such as 100% cocoa chocolate, and foods with a lower sugar content. Stimulating the development of new habits, contributing to a healthier diet.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) DIAS, Allan Cristian Mendes; NICOLAU, Bruna Micheli Correia; MARTINS, João Otávio Rodrigues; FORTES, Rafaella de Oliveira Luciano; RUGA, Glaucia M. Navarro de AbreuFaced with the high consumption of processed foods with high energy density, rich in fat and sugar, which promote the growth of obesity, methods of dietary guidance are needed that clarify the energy and nutritional content of foods in order to provide resources for the diner to make better food choices.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) CARVALHO, Eloi Ferrari de; RONQUI, Guilherme Patrick de Lima; DECANINI, João Pedro; CÂMARA, Patrícia L. S. Perry da; RUGA, Glaucia M. Navarro de AbreuFruit consumption is essential for our body, including several benefits, as the consumption of fruits, foods of plant origin, contributes to the development, maintenance and preservation of our body.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 Conscientização de hábitos saudáveis e melhorias no estilo de vida - relato de caso(Fundação de Ensino Octávio Bastos, 2021-11-30) DINIZ, Brenda Mayara da Fonseca; FREITAS, Dara Santicioli Chagas de; ALIPIO, Marcela Ramos; DIAS, Nattalia Borges; PEREIRA, Mário Lúcio Marques; SILVA, Lavínia Cassia da; BARBON, Leonardo; BARRETO, Regis da Costa; STURARO, Tássia; RUGA, Glaucia M. Navarro de AbreuFood is a basic physiological need of any human being. It is the right of each individual to have access to a balanced diet, in sufficient qualities and quantities for the proper functioning of the whole organism, always respecting the individuality and needs of each one. The nutrition professional works in this field by making the population aware of the benefits and harms that food can cause in people's lives, the impact it has on health and the risk that the consequence of a poor and poorly balanced diet can cause in various pathologies. .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 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 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 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.