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 Nutrição infantil e seus beneficios para o bem estar futuro: o novo sabor da infância(Fundação de Ensino Octávio Bastos, 2019-06-30) DAPENA, Clara Livia; AVILES, Louane Pereira; RITA, Taina Amante; RUGA, Glaucia M. Navarro de AbreuIn this P.I we can observe that according to the evolution of society, childhood obesity has been the subject of greater concern in recent years. We note that through this, measures are being taken by responsible bodies, so the government has taken public schools as a target of concern, taking care of the food of the students involved in them. At the congresses, managers, teachers and health professionals discuss the best way to deal with the situation and one of the main options discussed was how to adapt school meals, being nutritionally qualified for students and in the public budget. Nutritionists are the most important basis for this to happen because through them, it will be possible to maintain control with a balanced diet that is adaptable to the reality of Brazilian public schools.Item Nutrição escolar: aprimoramento e equilíbrio(Fundação de Ensino Octávio Bastos, 2019-06-30) DINIZ, Brenda Mayara de F.; CONTE, Kelly C.; DANTAS, Lilian C.; ALIPIO, Marcela R.; GABELOTO, Maria Fernanda B.; SANTOS, Reginaldo A. dos; RUGA, Glaucia M. Navarro de AbreuThe study has the intended to analyze the school meals of public schools and to propose an improvement in these menu, since it is a place where most of the population spends many years of their life, expecting so a nutritional meal, looking for a health improvement. Note that some schools are benefit from a National Program (PNAE), as guarantee that every school has the right and the state must assure it. A study and analyze has done on the menu, to subsequently, made the adjustments with foods available by the government, checking all nutritional aspects, such as: carbohydrates, lipids, proteins, fibers and other components, being some of the alterations made: the increase of chayote bark and broccoli count, substitution of a health oil, addition of spices that provide benefits to human health, among others. As dealing with kids, a colorful and flashy dish was prepared to increase the intake of foods rich in nutrition. Like that, the study has showed how improve the consume of meal and snacks, reflecting on the individual's life, also detecting an improvement in the health of all who pass through the school environment.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 Melhorias aplicadas à merenda escolar(Fundação de Ensino Octávio Bastos, 2019-06-30) LIMA, Amanda Beatriz Ramos de; RIBEIRO, Ana Beatriz Vilela; PIMENTEL, Julya Vieira; SABINO, Matheus Quinteiro Felix; PEREIRA, Renan Daniel; RUGA, Glaucia M. Navarro de AbreuSchool lunch plays an extremely important role in the lives of students, as it accompanies them at different stages of their development. This contingent becomes an efficient environment to contribute to the generation of healthy eating habits that will perpetuate throughout your life. Thus, this article sought improvements in school meals, improving its nutritional quality, respecting the culture, habits and acceptance of meals, for a better development and adaptation of the changes made. The menu required for changes is made: rice, beans, potatoes, ham, arugula and a fruit, in which the banana was chosen, as it is a fruit of high acceptance and easy access. Changes are being made in order to remove or reduce foods that are harmful to health, and an addition of beneficial foods, thus contributing to health promotion.Item Implementação de alimentos funcionais na alimentação das crianças nas creches de São João da Boa Vista(Fundação de Ensino Octávio Bastos, 2019-06-30) VERTAMATTI, Ana Gabriela Conceição; PEREIRA, Eliana David Carvalho; HORNINK, Fabíola Filippi; GOMES, Jonas Aparecido; ALVES, Rogério José Gomes; RUGA, Glaucia M. Navarro de AbreuA healthy diet is of great importance for the human being, physiologically the act of eating involves several factors and provides an effective food health. In childhood, children are in the development phase, where it is important to have a balanced diet and nutritious. Therefore, in view of the need to insert a healthy diet in children's lives, the National School Feeding Program (PNAE) was developed, which provides greater well-being, growth and development for better school performance and lower risk of school problems. health in the future. The objective of the study was to provide a healthy diet on the pre-established menu, with specific functional and bioactive foods with beneficial properties for health. The Facial Hedonic Scale model applied to schoolchildren and approved by the PNAE was used as an acceptability test during the tasting, and an educational video was also made demonstrating the importance of eating healthy foods, including salad, normally rejected by children. It was observed that after the changes made to the pre-established menu, a positive result was obtained because it added greater nutritional value to the children's meals, making it more attractive, where the presentation and distribution of the dish was visible, for the children's audience. According to the age group from 2 to 6 years, the easier the way of swallowing and chewing food, the more pleasant the meal becomes, meeting the consumption expectations of this public.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 Vinagrete de pimenta dedo-de-moça(Fundação de Ensino Octávio Bastos, 2022-07-26) SILVA, Bruna Lameu R.; CANDIDO, Yasmin W.Peppers have long been among the most consumed spices in world cuisine, in addition to their economic importance for agribusiness. They are consumed in a variety of ways, such as powder, preserves and even gel. Girl's finger pepper (Capsicum baccatum var. pedulum) is identified as a functional food, with anti-inflammatory and antioxidant properties, among other benefits. Its properties are advantageous for human health and its application covers several areas, indicating the importance for the use and choice of the product for the elaboration of the project. We will combine several elements in order to create a product that can be used as a seasoning and garnishes.Item Trufa de Coco - Prestigio Fit(Fundação de Ensino Octávio Bastos, 2022-07-26) MACHADO, Taila Carolina R.; BARROS, Vitória C. Alves deChocolate is one of the most consumed products in the world. It was first mentioned in 1737 by Charles de L'Ecluse, and the manufacture was perfected by the Dutch and Swiss in the early 19th century. Cocoa seeds originate from a tree called cacao, a fragile tree, and sensitive to extreme climates, its first fruits can be harvested after about 5 years of planting. Each fruit contains about 20 to 40 seeds, at harvest, the cocoa is opened and the seeds are separated, fermented and dried.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 Desenvolvimento Pré - treino com efeito térmogênico(Fundação de Ensino Octávio Bastos, 2022-07-26) SILVA, Paulo O. Costa; SANTOS JUNIOR, Reginaldo Aparecido dosPre - Workouts are stimulants that help in strength, endurance and performance training. Since there are several Pre-Workouts in the national market and abroad, we decided to create a formula that would enhance its effects, a formula not yet launched in the supplementation market. All the changes made were made with natural products, aiming only to increase their stimulating, vasodilating and thermogenic power.