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 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 Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) OLIVEIRA, Pedro Vieira de; CARVALHO, Rafael de Souza; RAYMUNDO, Lucas Fernandes; CIRIACO, Júlia Assis; RUGA, Glaucia M. Navarro de AbreuCurrently, industrialized and ultra-processed products are being increasingly consumed for reasons of practicality, availability, price difference in relation to in natura products, among other reasons, these foods have an unbalanced nutritional composition, are generally poor in fiber, vitamins, minerals and other components essential to health, while having a high content of sodium, fats and sugars. (BRAZIL, 2014).Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) KARCK Ana Carolina Moreira Braido; GONÇALVES, Jennefer Rodrigues; OLIVEIRA, Letícia Assis de; SOARES, Taynara Carvalho; RUGA, Glaucia M. Navarro de AbreuIn psychological perspectives, leisure is conceptualized as the satisfaction of a human need, which would be pleasurable practices or individual experiences (NUNES & HUTZ, 2014). And it is very common for people from the same work group, families, friends to get together occasionally or more often to talk, have fun or celebrate. These meetings are usually accompanied by good music, a drink and the main thing, food. This food can be a good dinner, or even a selection of snacks.Item Alimentos e suas composições(Fundação de Ensino Octávio Bastos, 2021-11-30) LOPES, Camila Gabrieli; CARVALHO, Isadora Luciana de; VILELA, Luciana Costa de Resende; MORAIS, Vinicius Marcolino Valente; RUGA, Glaucia M. Navarro de AbreuThis study, in addition to presenting the nutritional information of several brands of ready-to-eat and homemade juices, will also seek a composition of vitamins and minerals that are in accordance with the recommended daily needs for a healthy life. The study of the composition of juices, whether whole, organic, industrialized, refreshments, among others, is essential for the consumer has the knowledge to make the choice of which product to eat and when to opt for processed foods. Building an imagery tool for the promotion of healthy eating practices, associated with information about their nutritional composition.Item O impacto da vida moderna na saúde das pessoas. O saudável e o não saudável na busca pela qualidade de vida(Fundação de Ensino Octávio Bastos, 2020-11-30) SOUZA, Ana Lígia Betito de; SILVA, Bruna Lameu Rocha; DAPENA, Clara Lívia; AMANTE, Taína Rita; CANDIDO, Yasmin Westin; ROQUETO, Marco AntônioThe Brazilian government, through the Ministry of Health, created in 2006 the “Food Guide for the Brazilian population”, with the objective of meeting the requirements of the World Health Organization (WHO), which guides all countries to establish and systematically update guidelines. national legislation on food and nutrition. This guide aims to provide the population with information on healthy eating for health promotion and prevention of chronic diseases.Item O saudável e o não saudável na busca pelo bem-estar(Fundação de Ensino Octávio Bastos, 2020-11-30) KARCK, Ana Carolina Moreira Braido; LIMA, Maria Vitória; PEREIRA, Sabrina Anestor Gomes; SOARES, Taynara Carvalho; FONTES, Vivian Soares; RUGA, Glaucia M. Navarro de AbreuNutrition plays a key role during all age groups. Since childhood, each individual has their food preferences. The concept of healthy eating habits, for a good growth and adequate development for the child, is currently recognized as something of extreme importance, because food preferences are precipitated due to combinations of genetic and environmental factors, so parents play a key role in the formation of children's eating habits.