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    WHEY WINE: Suplemento Proteico com os Benefícios do Vinho
    (Fundação de Ensino Octávio Bastos, 2022-07-26) SABINO, Matheus Quinteiro Felix; PEREIRA, Renan Daniel; SANTOS, Odair José dos
    The human organism has several structures necessary to keep itself in a constant state of functioning. Among them, muscle mass, being interconnected with mobility, contraction and filling of the body. Microscopically, it consists of bundles of muscle fibers, in which its basis of construction are proteins, compounds formed by amino acids, which are totally necessary for the formation of muscle bundles. This protein can come from various sources, from animal to plant origin. With one of them the protein found in milk, when passed through some specific processes, it is possible to obtain the whey protein, in which it is extracted in formulations for the manufacture of cheeses. Whey protein has shown several benefits in relation to muscle mass for its quality and quantity found, especially in athletes who seek muscle mass growth. Interlinking with the health benefits, another compound that helps the human body was presented, called resveratrol, an active compound of polyphenols that has antioxidant, antiplatelet properties, and has "cardioprotective" effects, has generated many expectations in its benefits. Through this, the product being developed combines whey protein with the compound resveratrol, seeking to generate health and increase lean mass simultaneously.
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    Processo de Produção de Sorvete Funcional
    (Fundação de Ensino Octávio Bastos, 2022-07-26) GONÇALVES, Bruno Bueno; DOMINGOS, Júlia de Araújo; PEREIRA, Mario L. M.; ROQUETO, Marcos Antonio; SANTOS, Odair José dos
    The first indications of the existence of ice cream date back to China about 4,000 years ago, when a dessert made from milk and rice was frozen in the snow, and served to the emperor. In Europe, the first ice cream recipe was developed in Italy around 1500, popularizing ice cream across the continent. The first ice cream shop in history was opened in 1670 in Paris. The ice cream industry has grown a lot since then.
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    Banoffee Saudável
    (Fundação de Ensino Octávio Bastos, 2022-07-01) FERREIRA, Ana Caroline; SOUZA, Ana Lígia Betito de; PEREIRA, Eliana David Carvalho; SANTOS, Odair José dos
    As healthy living has been growing in the face of the population in recent times, the demand for healthy sweets is also growing a lot, with this, the creation of healthier sweets has been growing and especially the most famous sweets. The choice of banoffee for this work was exactly why, many people are consuming this sweet and so that they don't have to leave the healthy lifestyle, healthy banoffee tends to meet the need to live the experience of eating this sweet. So this work aims to meet the public's expectations in relation to sweets with healthier ingredients and good taste.
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    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 Antônio
    Humanity'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.
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    Farofa da terra
    (Fundação de Ensino Octávio Bastos, 2022-07-26) FERNANDES, Higor; ALVES, Rogério José Gomes; SANTOS, Odair José dos; ROQUETTO, Marco
    Cassava flour (Manihot esculenta, Crantz) plays an important economic and social role in Brazil, in some states, it constitutes the basic food of the population. In particular, cassava flour is added to many dishes of the Brazilian population, being used in barbecues, feijoadas, legumes and even in everyday life. A trend that is seen in supermarkets is the variety of types of cassava flour and others already made into farofa, and those that have an artisanal origin, have fallen to the taste of the population and their sales potential has been constantly growing. For Alvares (2014), Cassava flour is now a symbol of Brazilian popular culture, especially in the North and Northeast states of Brazil. Brazilians have been consuming this product for several decades, whether with açaí in the North of the country, or with fish in the Northeast, or in daily meals in both regions. When the flour is made by hand, cassava flour is considered an intangible asset of humanity, associated with quality characteristics, know-how and the entire culture of the related peoples. Faced with the great cultural symbol and the great appreciation of the Brazilian regarding farofa, we decided to create the farofa of the land.
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.