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 Congelamento de frutas, legumes e verduras: considerações sobre técnicas eficazes e seguras(Fundação de Ensino Octávio Bastos, 2022-07-01) OLIVEIRA, Lucas de; SILVA, Rafael Eduardo Fosaluza da; DIOGO, Rafael Vital; NORA, Vinicius de Assis; MORAIS, Vinicius Marcolino ValenteThe consumption and handling of frozen foods, in order to reduce the preparation time, has been gaining popularity in Brazil. There are countless benefits that fruits, vegetables and vegetables bring to human health, from replacement of essential vitamins for the functioning of the body, to beneficial repairs for all organs of the body. The relevance of this theme is justified due to the use of frozen foods in the routine of the Brazilian population, which is more present than we imagine. In large urban centers (mainly), the daily life of the population has a busy routine, which makes the time devoted to eating become insufficient for the preparation and consumption of the meal. Given this, many people choose to freeze their food, making the ease of preparation an ally to their routine. However, it is known that contamination is the main worrying factor when we talk about food handling, whether at home, or even in industrial processes (before reaching the final consumer's table). This work aims to enable reflection on the correct process for freezing fruits and vegetables, as well as the best way to choose a food from these categories in supermarkets, transforming people from mere consumers to subjects who seek ease, food safety and awareness of the right way to store perishable foods, justified by the need to bring up new discussions on the subject.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) FAUSTINO, Geraldo Raul; OLIVEIRA, Giovana Silva de; SILVA, Hillary Spindola Dota da; ROQUETO, Marco AntônioFood and its ability to nourish is considered one of the pillars of health protection and promotion, ensuring the full development and functioning of the organism.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) GONÇALVES, Bruna Bernardo; YUKIMI, Bruna; LIMA, Ana Ester Messias; COLOMBO, Maria Eduarda; ROQUETO, Marco AntonioFeeding is a decisive act for the survival of the living being. Food is the source of energy and essential nutrients for the metabolism of reactions in the human body. Thus, Nutrition is the Science that studies the chemical composition of these foods and the entire process of ingestion, digestion, absorption, transport, use, storage and excretion by the body, always taking into account the benefits and harms to human health.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) SANTOS, Samuel Silva; BIACO, Yasmin do Nascimento; ROQUETO, Marco AntônioCanned foods were created in the 19th century in London, with the intention of feeding soldiers in wars and quickly gained Europe and the United States. In Brazil, they have always been seen as a dangerous option for health. First of all, it is very important to understand that fresh foods are always the best and healthiest options. However, it is not always possible, in the midst of the rush, to eat fresh food.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) DIAS, Allan Cristian Mendes; NICOLAU, Bruna Micheli Correia; MARTINS, João Otávio Rodrigues; FORTES, Rafaella de Oliveira Luciano; RUGA, Glaucia M. Navarro de AbreuFaced with the high consumption of processed foods with high energy density, rich in fat and sugar, which promote the growth of obesity, methods of dietary guidance are needed that clarify the energy and nutritional content of foods in order to provide resources for the diner to make better food choices.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) COMBE, Julia de Almeida; FELTRAN, Daniel Augusto; FONTES, Vivian Soares; MACEDO, Jean Carlos Damalio; ROQUETO, Marco AntonioConstruction of an imagery instrument through which it presents sweets and desserts in a healthier way, bringing purer ingredients. Such as 100% cocoa chocolate, and foods with a lower sugar content. Stimulating the development of new habits, contributing to a healthier diet.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) SAAD, Júlia Pires; GLOCKSHUBER, Julya Pichirilo; CAETANI Raysa Krisnayan; FARIA, Haynara Kathrein Moysés; RUGA, Glaucia M. Navarro de AbreuThe increase in food consumption outside the home made families lose the habit of cooking and forget the natural seasonings that gave indescribable flavor and aromas to everyday preparations. Spices are seasonings used in cooking to provide different flavors in foods. Aromatic herbs are leaves of fresh or dried plants, while spices are the aromatic parts: shoots, fruits, berries, roots or bark that are normally dry, coming from plants from tropical regions, and the seasonings can be prepared by various types of mixtures. Fresh herbs, in addition to offering healthier alternatives, by reducing the excessive use of salt in culinary preparations, are excellent sources of natural antioxidants. They can be added to the most varied types of food, providing them with more flavor and nutritional value.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) CARVALHO, Eloi Ferrari de; RONQUI, Guilherme Patrick de Lima; DECANINI, João Pedro; CÂMARA, Patrícia L. S. Perry da; RUGA, Glaucia M. Navarro de AbreuFruit consumption is essential for our body, including several benefits, as the consumption of fruits, foods of plant origin, contributes to the development, maintenance and preservation of our body.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) SILVA, Bruna da; PASCOAL, Gabriela Figueiredo; MOURA, Marcela Eduarda Fernandes de; SILVA, Uildemar Borges da; RUGA, Glaucia M. Navarro de AbreuThe present work seeks to guide healthier eating habits through the construction of an image material (photo album), based on the nutritional values of some vegetables, showing more nutritious options to include them in the diet.Item Trinta e cinco receitas fáceis e saudáveis(Fundação de Ensino Octávio Bastos, 2021-11-30) SALLAS, Maira do N.; SILVA, Talita G. da; DAPENA, Clara Lívia; SALIM, Leticia M.; SILVA, Paulo O. Costa; SANTOS, Reginaldo A. dos; RITA, Tainá Amante; NOVELLO, Thiago de A.; CÂNDIDO, Yasmin Westin; CARVALHO, Ana PaulaThis book contains healthy recipes in search of a healthy diet in search of health and well-being balance.