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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 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 Controle e análise microbiológica de alimentos perecíveis(Fundação de Ensino Octávio Bastos, 2022-07-01) BOCAMINO, Caroline; POMARICO, Joanna; OLIVEIRA, Lunara Lopes de; PAULA, Rafaela de; CAETANI, RaysaMicrobiology is defined as the science that is dedicated to the study of organisms that can only be visualized under a microscope. In view of this, microbiology addresses different groups of organisms such as unicellular in different proportions that can be found as isolated cells or grouped in different orders, that is, microbiology involves the study of prokaryotic organisms, namely: archaeal, eukaryotic, algae, protozoa and fungi, also having acellular beings (viruses). Contamination by microorganisms is one of the biggest problems found within a meat industry, for example. For this reason, it is very important that the control and microbiological analysis always be carried out in a regulated way. From this analysis, we can define with certainty whether or not the meat is contaminated by some type of microorganism. Beef, as well as other types of meat (pork and poultry), are the foods that stand out in consumption because they are sources of proteins and essential amino acids (those that the body is not able to synthesize), it is estimated that pork consumption already accounts for 74% of consumption, which is the one that can transmit diseases more easily. As it is a food with a high water content and pH close to neutrality (5.8 to 6.2), it becomes a favorable and favorable environment for the proliferation of microorganisms.Item Controle e análise microbiológicos de alimentos perecíveis(Fundação de Ensino Octávio Bastos, 2022-07-01) GONÇALVES, Bruna Bernardo; RONQUI, Guilherme Patrick de Lima; CAMPOS, Lavínia de; GONÇALVES, Taís Helena; VILLAS BOAS, Thamiris SoaresMicrobiology is basically defined as the area of science dedicated to the study of organisms that can only be visible under the microscopic eye. taking in In consideration of this concept, microbiology addresses a vast and diverse group of single-celled organisms of reduced dimensions, found as isolated cells or grouped in different arrangements. With the creation of the first microscope, Antony Van Leeuwenhoek carried out the discovery of microorganisms and thus developed Microbiology, an area of study dedicated to the analysis of these organisms. The research carried out aims to analyze articles to illustrate the importance of inspection and analysis of perishable foods in order to report good food quality and define safe food to the consumer from its origin, industrialization, market retailer, to the consumer's table. Microbiological analyzes are extremely important for the sanitary control of food, mainly air quality, environment, hand hygiene handlers, utensils and all equipment used in the preparation and distribution of these foods. Thus, this entire process is necessary for a quality food. The advantage of carrying out this hygienic-sanitary control is put in place effective methods to reduce microbial proliferation, resulting in healthy eating and quality of life.Item Desenvolvimento e benefícios de um brownie elaborado a partir da beterraba e da aveia(Fundação de Ensino Octávio Bastos, 2022-07-01) DANTAS, Lilian Cristini; ALILPIO, Marcela Ramos; DIAS, Nattalia Borges; ROQUETO, Marco Antonio; CARVALHO, Ana Paula Ferreira de; NONES, Débora Cristina da Cunha; MILAN, Ana Lígia NassarThe practice of a diet that promotes health is becoming increasingly common, therefore, a healthier and nutritious version of the brownie is being proposed, prepared as a base of beetroot and natural yogurt, the brownie itself is already a food. which is widely consumed in the market in general. This project required a lot of research and development to arrive at characteristics similar to the original version, with the present sweetness, similar consistency and coloration close to the original, thus bringing the same pleasure for consumption. But with a different nutrition proposal, being included in the version of this project, a less caloric version, with more fiber, less sugar, less sodium, being a product with nutritional needs met and providing pleasure to all audiences that want to consume.Item Desenvolvimento de Barra proteica(Fundação de Ensino Octávio Bastos, 2022-07-01) SALLAS, Maira do Nascimento; BARRETO, Regis Costa; SILVA, Talita Gabrieli daThe search for healthier and more nutritious food is growing in all countries in order to prevent health problems and improve the quality of life. The protein cereal bar is a healthier alternative to chocolate bars or candy bars. With the objective of producing a protein bar with fewer additives compared to those already on the market, this project was developed, with a main focus on protein. Ensuring nutritional quality and good handling practices. The final results obtained were satisfactory, with the improvement of the quality of the protein bar and alteration of ingredients in order to make it more pleasant to the public. The average production cost per bar is R$ 2.70. With this, it was concluded that the formulation met expectations in relation to sanitary hygiene and nutritional quality. Keywords: protein, formulation, nutrients ABSTRACTItem Bala Finitis(Fundação de Ensino Octávio Bastos, 2022-07-01) DAPENA, Clara Lívia; SALIM , Leticía; AMANTE, RITA TaináOur goal is to help in cases that need supplementation, being made in a tastier, more practical and easier way. Our bullet also aims at an affordable value for the general public, especially those looking for a healthier life. Attention: Children under 18, pregnant or breastfeeding women and people with kidney problems should not ingest this product as it contains creatine.Item Armazenamento e estocagem do ovo para não haver contaminação por Salmonella(Fundação de Ensino Octávio Bastos, 2022-07-01) PAIVA, Ana Luiza Emidio de; FAUSTINO, Geraldo Raul; GONÇALVES, Jennefer Rodrigues; OLIVEIRA, Leticia Assis de; OLIVEIRA, Leticia Assis deEgg storage and storage is a very important process due to its easy contamination by salmonella. This bacterium is found in the intestines of birds, which in turn causes contamination of the egg while it is still forming. So, when eggs contaminated by this bacterium, which may be present in the shell due to poor storage, are ingested, a foodborne disease (DTA) occurs, called Salmonellosis, a foodborne infection (Cardoso; Oak, 2006). In this way, the organism reacts according to the amount of food that has been contaminated and ingested, altering the intensity of symptoms, such as diarrhea, typhoid fever, abdominal pain, vomiting, chills and headache, which have already been shown to be the most prevalent in population. Therefore, doing the storage and storage correctly is of utmost importance. It is oriented towards preventing the quality and duration of eggs, storing them under refrigeration, and keeping them in trays with plastic film to maintain their internal quality, thus reducing the chances of contamination by salmonella (Xavier; Shinohara, 2008; 2006). ).Item Análise e controle microbiológicos de alimentos perecíveis para exportação(Fundação de Ensino Octávio Bastos, 2022-07-01) HIZUKURI, Bruna Yukimi Barboza; MUSSULINO JUNIOR, Claudio Cesar; BARRETO, Júlia de Figueiredo; SILVA, Maria Olívia Tiengo eThe production of food for a population that grows alarmingly is the challenge of the century. Therefore, it is necessary to implement preventive measures to avoid or control the damage resulting from the action of harmful agents. And for this it is important that we know the main microorganisms of importance in the transmission of diseases through food and also the main ways to identify their presence in what we consume. ANVISA established through RDC 12 of 2001, the Sanitary Microbiological Standards for Foods and determined the criteria for the Conclusion and Interpretation of the Results of Microbiological Analyzes of Foods For Human Consumption. The microbiological analysis of food is a procedure that is part of the sanitary control, as well as the quality of the products. Performed through a high-performance system in technology, the microbiological analysis of food is performed by qualified technical professionals in the area. In the food service, quality assurance is a priority, since the habit of having meals away from home increases every day. Following this trend, the food sector needs inspection, aiming at greater safety for both consumers and workers.Item Achocolatado Vegano(Fundação de Ensino Octávio Bastos, 2022-07-01) FRANDIN, Gabriel dos Santos; BARBON, Leonardo; SANTOS, Odair José dosStudies carried out in several parts of the world have already shown that a plant-based diet helps to reduce the incidence of cancer - by up to 15% and heart problems, a vegan diet brings the simple factor of cutting meat and other animal products. , but the diet can bring benefits. Having also helps in the fight against obesity, since it is rich in fibrous foods, such as whole grains, oilseeds and legumes, which increase the feeling of satiety and help the functioning of the intestine. It is known that bacteria that are located in the intestine, have direct interference in physical and mental health conditions. Science has been able to prove that the vegan diet alters the gut microbiota, our human gastrointestinal tract, specifically the colon, is densely populated with bacteria, fungi, and viruses. This ecosystem that is part of the human being is called the intestinal microbiota.