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 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 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.Item Salgadinhos de Festa(Fundação de Ensino Octávio Bastos, 2021-11-30) ORTIZ, Bianca Celegatti; SANTOS, Felipi Carretero dos; MATIOLI, Leticia Duque Estrada M.; LIMA, Maria Vitória; RUGA, Glaucia M. Navarro de AbreuThe oils used in frying imply important nutritional aspects, involving the transport of fat-soluble vitamins, the supply of essential fatty acids of the ω6 and ω3 series, precursors of eicosanoids, the energy supply and because they are widely accepted by the various social strata (PERKINS & ERICKSON , 1996). During the immersion frying process, the oils are continuously exposed to several factors that lead to a great diversity of chemical reactions, such as: hydrolysis, oxidation and polymerization of the triacylglycerol molecule (SANIBAL, et al, 2002). There is evidence that laboratory animals fed with oils or fats extensively processed in frying can present metabolic alterations that result in weight loss, growth suppression, decrease in the size of the liver and kidneys, malabsorption of fats, decrease in the desaturation rate of linoleic and a-linolenic fatty acids, increased liver cholesterol and reduced fertility (Eder, 1999).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 Relato de Caso(Fundação de Ensino Octávio Bastos, 2021-11-30) LIMA, Amanda Beatriz Ramos de; RIBEIRO, Ana Beatriz Vilela; BARAÑANO, Eduardo; FRANDIN, Gabriel dos Santos; PASCOINI, Guilherme Augusto; ARAÚJO, Julia Domingos de; PIMENTEL, Julya Vieira; SABINO, Matheus Quinteiro Felix; PEREIRA, Renan Daniel; RUGA, Glaucia M. Navarro de AbreuThis work was proposed with the objective of evaluating the nutritional status of patients treated by the nutrition group of the institution Centro Universitário da Fundação de Ensino Octávio Bastos (UNIFEOB), in which nutritional interventions were carried out through educational presentations carried out by students with the teacher supervision.