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 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 Creme de Cacau com Flocos Crocantes(Fundação de Ensino Octávio Bastos, 2022-07-01) OLIVEIRA, Larissa Cristina de; SILVA, Beatriz Oliveira daThis study aims to bring the benefits of a product that will be developed to serve the entire public, including vegans and dietary restrictions such as lactose and gluten intolerance. We seek to show with this elaboration a satisfactory result, resulting in a product with greater nutritional value, low amount of sugars and a surprising flavor for the palate. The idea of developing this is to bring consumers a dessert with affordable value, tasty and with a pleasant texture of cream in the mouth, with a flavor inspired by milk chocolate, but made with a mixture of cocoa and carob with a better nutritional quality. In addition to these main ingredients, the base of this product is yam, a root that has a high fiber content, bringing a feeling of satiety for longer after consuming it.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.