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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 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 NassarThe 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.Item Jujuba de Whey(Fundação de Ensino Octávio Bastos, 2022-07-26) DINIZ, Brenda M. Ferreira; FREITAS, Dara S. Chagas de; ROQUETO, Marco Antonio; CARVALHO, Ana Paula Ferreira de; NONES, Débora Cristina da Cunha; MILAN, Ana Lígia NassarThe whey jujube project came from an idea that would help sports practitioners who are looking for a good diet and don't have so many healthy sweets options to consume when they feel like it, so we connected several sweets consumed by the population and chose our product. The jujube is traditionally very common, that's why we decided on it and because it is an easy-to-eat food. When we chose it, we gathered other ingredients to add nutrients to the target audience, whey was the featured ingredient for our product and we have others that are fundamental, which are agar agar, which is rich in fiber and minerals, and erythritol, which is a natural sweetener. , because we are looking for a sweet that has a protein content that helps in gaining muscle mass and with a view to making the product generate a feeling of satiety and reducing the desire to consume high-calorie sweets full of sugar.Item Gomas termogênicas funcionais(Fundação de Ensino Octávio Bastos, 2022-07-26) VERTAMATTI, Ana Gabriela Conceição; SILVA, Kelly Cristina Conte da; GARBELOTO, Maria Fernanda Beli; CARVALHO, Ana Paula Ferreira de; SANTOS, Odair José dos; ROQUETO, Marco AntônioHumanity's health is directly linked to the food it consumes, interest in improving the quality of life and well-being has increased, and it is known that nature offers countless foods that act directly on improving health and quality of life. life. With this, there are foods that, in addition to performing disease prevention functions in our body, characterized as functional foods, still accelerate the metabolism giving more energy and disposition called thermogenic foods. The thermogenics normally used and found in commerce have a difficult taste so, based on that, a gelatin gum was developed with thermogenic and functional ingredients that would bring greater energy and disposition as well as being practical, easy to consume and with a pleasant taste.Item Relato de Caso(Fundação de Ensino Octávio Bastos, 2021-11-30) SILVA, Beatriz Oliveira da; OLIVEIRA, Larissa Cristina de; CARVALHO, Ana Paula Ferreira deUntil recently, Brazil invested in campaigns to combat hunger and currently develops programs with the objective of controlling the population's excess weight. Health is increasingly occupying an important space in society where there is a need to create healthy habits in order to reduce the risk of developing diseases throughout life. Overweight and obesity are important factors for the development of diseases such as arterial hypertension, a chronic non-communicable disease that depends on genetic, epigenetic, environmental and social factors. Food intolerance is any irregular response of the body after eating a food without there being any immune response of the body.