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Avanços e Desafios da Nutrição 4最新文献

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PROMOÇÃO DA SAÚDE NA ESCOLA: DESCOBRINDO OS ALIMENTOS 促进学校健康:发现食物
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240527
Ana Paula Daniel, P. Nunes, Jackson Furtuoso da Silva, A. Cirolini, Leonardo Germano Krüger, V. Rosa
{"title":"PROMOÇÃO DA SAÚDE NA ESCOLA: DESCOBRINDO OS ALIMENTOS","authors":"Ana Paula Daniel, P. Nunes, Jackson Furtuoso da Silva, A. Cirolini, Leonardo Germano Krüger, V. Rosa","doi":"10.22533/AT.ED.43919240527","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240527","url":null,"abstract":"Eating habits have a great influence on the health, growth and development of individuals. The objective of the extension project \"Promotion of Health in School\" was to promote play activities: \"Discovering Foods\". The activities of mysterious sensory analysis (blindfolded) and the natural yogurt taste added to the natural pulp (mysterious fruits) occurred at the Food Analysis Laboratory (UFSM) with the participation of 100 children from the 1st year (elementary school) of a philanthropic school (Barrio Santa Marta / Santa Maria / RS). In addition to the sensory test, the participants also received an explanatory folder about the origin and importance of fruits and dairy products; and the recipe for the preparation of natural yogurt. Thus, through playfulness, the children discovered the importance of fruit consumption \"in nature\" and that it can also be present in other food products, in addition to the integration between university, technical education and society. PALAVRAS-CHAVE: saúde; análise sensorial, educação.","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126076930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
INSETOS COMESTÍVEIS: PERCEPÇÃO DO CONSUMIDOR 可食用昆虫:消费者认知
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240513
Igor Sulzbacher Schardong, Joice Aline Freiberg, Alexandre Arthur Gregoski Kazmirski, N. Santana, N. Richards
{"title":"INSETOS COMESTÍVEIS: PERCEPÇÃO DO CONSUMIDOR","authors":"Igor Sulzbacher Schardong, Joice Aline Freiberg, Alexandre Arthur Gregoski Kazmirski, N. Santana, N. Richards","doi":"10.22533/AT.ED.43919240513","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240513","url":null,"abstract":"Insects represent a safe alternative source of protein, however most consumers are averse to adding insects to food. The reasons of consumers in Western countries do not accept insects in their diet have been subject of many studies nowadays. In this sense, this work analyzed the perception of consumers of the Federal University of Santa Maria about the introduction of insects into the diet. Through a questionnaire, interviewed 251 people from the academic community. The results show that the vast majority of respondents, even eating everything, but never consumed insects, despite knowing its high protein content. In addition, 46% of the interviewees would consume insects in the form of flour, and 45% have no opinion regarding the safety of ingesting insects. It is the responsibility of the scientific community to demystify the prejudice imposed by Westerners on the consumption of this high biological value alternative protein. PALAVRAS-CHAVE: perfil alimentar; proteína; farinha; consumidores.","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125396327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
PROGRAMA DE CAPACITAÇÃO EM BOAS PRÁTICAS NO ÂMBITO ESCOLAR 学校良好实践培训计划
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240524
Simone de Castro Giacomelli, A. L. D. F. Saccol, Maritiele Naissinger da Silva, Adriane Rosa Costodio, Claudia Cristina Winter, L. Hecktheuer
{"title":"PROGRAMA DE CAPACITAÇÃO EM BOAS PRÁTICAS NO ÂMBITO ESCOLAR","authors":"Simone de Castro Giacomelli, A. L. D. F. Saccol, Maritiele Naissinger da Silva, Adriane Rosa Costodio, Claudia Cristina Winter, L. Hecktheuer","doi":"10.22533/AT.ED.43919240524","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240524","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123448576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
PROGRAMA DE AQUISIÇÃO DE ALIMENTOS: PROMOÇÃO DA SEGURANÇA ALIMENTAR E NUTRICIONAL E HÁBITOS ALIMENTARES SAUDÁVEIS A VULNERÁVEIS 粮食采购方案:促进粮食和营养安全和弱势群体的健康饮食习惯
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240523
D. G. Neves, K. C. Tabai
{"title":"PROGRAMA DE AQUISIÇÃO DE ALIMENTOS: PROMOÇÃO DA SEGURANÇA ALIMENTAR E NUTRICIONAL E HÁBITOS ALIMENTARES SAUDÁVEIS A VULNERÁVEIS","authors":"D. G. Neves, K. C. Tabai","doi":"10.22533/AT.ED.43919240523","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240523","url":null,"abstract":"This article will present the case study carried out in the municipality of Cachoeiro de Itapemirim, about the Food Acquisition Program (FAP) and will present the panorama of how the institutions benefited from the change in the food habits of its public. This qualitative and quantitative exploratory work followed the execution of the FAP in the municipality of Cachoeiro de Itapemirim in the period of 2015 and 2016, verifying the improvements provided to the institutions benefited by the program. The FAP made it possible for charitable institutions to have regular access to hortifrúti foods, making possible the preparation of a weekly menu, introducing previously unconsumed foods, providing a healthier and richer diet for the institution's users, greater variety and nutritional quality of foods and possibility of confection of varied menus, thus promoting a change in the nutritional status of the vulnerable group attended by the institutions. PALAVRAS-CHAVE: Programa de Aquisição de Alimentos; Segurança Alimentar e Nutricional; Hábitos Alimentares.","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126423501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
PRODUÇÃO E CARACTERIZAÇÃO DE MICROPARTÍCULAS DE Spirulina 螺旋藻微粒的生产与表征
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240526
C. Guarienti, L. Bender, T. Bertolin, N. Richards
{"title":"PRODUÇÃO E CARACTERIZAÇÃO DE MICROPARTÍCULAS DE Spirulina","authors":"C. Guarienti, L. Bender, T. Bertolin, N. Richards","doi":"10.22533/AT.ED.43919240526","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240526","url":null,"abstract":"The objective of this work was to determine encapsulation efficiency, proximal composition, and to evaluate the release profile and thermal behavior of Spirulina microparticles produced by the ionic gelation technique. Spirulina microparticles were produced by the ionic gelation technique with sodium alginate and calcium chloride, and encapsulation efficiency, microparticle and Spirulina proximal composition, the phycocyanin release profile of the microparticle in acidic and basic medium and the antioxidant activity at temperatures of 50, 100 and 120 oC were determined. The encapsulation efficiency obtained was 91.7 ± 0.25%. The microparticle maintained its entire structure at acidic pH (1.2) retaining the phycocyanin inside, and in basic media (pH 7.4) there was a rupture of the microparticle and release of the encapsulated material. The temperature of 50 °C for 60 minutes did not affect the antioxidant activity of Spirulina, while at 120 ° C the activity was significantly reduced. The microparticles presented higher thermal stability at 100oC, maintaining the antioxidant activity, while free Spirulina reduced activity significantly. The microencapsulation of Spirulina by the ionic gelation technique is shown as a viable alternative for the incorporation in different food matrices. PALAVRAS-CHAVE: Spirulina; micropartículas; antioxidante.","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134483080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
OCORRÊNCIA DE MICOTOXINAS EM FARELO DE SOJA, FARELO DE TRIGO, MILHO E SORGO NO BRASIL NOS ANOS DE 2016 E 2017 2016年和2017年巴西豆粕、麦麸、玉米和高粱中真菌毒素的发生情况
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/at.ed.43919240517
V. Feddern, Indianara Fabíola Weber, Ana Júlia Longo Neis, Oneida Francisca de Vasconcelos Vieira, José Clóvis Vieira, G. Lima
{"title":"OCORRÊNCIA DE MICOTOXINAS EM FARELO DE SOJA, FARELO DE TRIGO, MILHO E SORGO NO BRASIL NOS ANOS DE 2016 E 2017","authors":"V. Feddern, Indianara Fabíola Weber, Ana Júlia Longo Neis, Oneida Francisca de Vasconcelos Vieira, José Clóvis Vieira, G. Lima","doi":"10.22533/at.ed.43919240517","DOIUrl":"https://doi.org/10.22533/at.ed.43919240517","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114742207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
PHYSICAL-CHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF JELLIES PREPARED WITH PETALS OF ROSES 玫瑰花瓣制果冻的理化、微生物学和感官特性
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240518
Felipe de Lima Franzen, M. Oliveira, Ana Paula Gusso, J. F. Menegaes, Maritiele Naissinger da Silva, N. Richards
{"title":"PHYSICAL-CHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF JELLIES PREPARED WITH PETALS OF ROSES","authors":"Felipe de Lima Franzen, M. Oliveira, Ana Paula Gusso, J. F. Menegaes, Maritiele Naissinger da Silva, N. Richards","doi":"10.22533/AT.ED.43919240518","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240518","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"81 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122078190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
EXTRAÇÃO DE COMPOSTOS BIOATIVOS POR ULTRASSOM DAS SEMENTES DE INGÁ (Inga marginata Willd) 用超声波从Inga种子中提取生物活性化合物
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.4391924058
D. Flores, C. Boeira, Bruna Nichelle Lucas, Jamila dos Santos Alves, Natiéli Piovesan, V. Viera, M. Soquetta, J. Rosa, Grazielle Castagna Cezimbra Weis, C. S. Rosa
{"title":"EXTRAÇÃO DE COMPOSTOS BIOATIVOS POR ULTRASSOM DAS SEMENTES DE INGÁ (Inga marginata Willd)","authors":"D. Flores, C. Boeira, Bruna Nichelle Lucas, Jamila dos Santos Alves, Natiéli Piovesan, V. Viera, M. Soquetta, J. Rosa, Grazielle Castagna Cezimbra Weis, C. S. Rosa","doi":"10.22533/AT.ED.4391924058","DOIUrl":"https://doi.org/10.22533/AT.ED.4391924058","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122302228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
POTENCIAL ANTIOXIDANTE DE AVEIA PRODUZIDA EM CULTIVO CONVENCIONAL E ORGÂNICO 传统和有机燕麦的抗氧化潜力
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240521
Cintia Cassia Tonieto Gris, Valéria Hartmann, L. Gutkoski, Matheus Tumelero Crestani
{"title":"POTENCIAL ANTIOXIDANTE DE AVEIA PRODUZIDA EM CULTIVO CONVENCIONAL E ORGÂNICO","authors":"Cintia Cassia Tonieto Gris, Valéria Hartmann, L. Gutkoski, Matheus Tumelero Crestani","doi":"10.22533/AT.ED.43919240521","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240521","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123138612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
EFEITO DAS COBERTURAS COMESTÍVEIS E O TEMPO DE SECAGEM NA QUALIDADE FÍSICOQUÍMICA DE MAÇÃS ‘ROYAL GALA’ MINIMAMENTE PROCESSADAS 可食用涂层和干燥时间对最低限度加工“皇家庆典”苹果理化品质的影响
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.4391924051
R. Cantillano, J. A. Ribeiro, M. Seifert, C. Silveira, D. Nogueira, Leonardo Nora
{"title":"EFEITO DAS COBERTURAS COMESTÍVEIS E O TEMPO DE SECAGEM NA QUALIDADE FÍSICOQUÍMICA DE MAÇÃS ‘ROYAL GALA’ MINIMAMENTE PROCESSADAS","authors":"R. Cantillano, J. A. Ribeiro, M. Seifert, C. Silveira, D. Nogueira, Leonardo Nora","doi":"10.22533/AT.ED.4391924051","DOIUrl":"https://doi.org/10.22533/AT.ED.4391924051","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131700167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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