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 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 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 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.