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Mensurações do ambiente alimentar universitário: uma revisão integrativaMeasurements of the university food environment: an integrative review
(Universidade Federal do Rio Grande do NorteBrasilUFRNNutrição, 2022)
Análise dos hábitos alimentares de adolescentes em uma escola do município de Osasco, SP
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEspecialização em ensino de CiênciasUTFPR, 2018-08-25)
The school represents a place for acquiring knowledge and eating habits, which are often brought into adulthood. This study aimed to identify the eating patterns of adolescents of a public school in Osasco and some associated ...
Avaliação microbiológica e higiênico-sanitária em uma panificadora do município de Missal-PR.
(Universidade Tecnológica Federal do ParanáMedianeira, 2013-08-29)
Resulting from modern life, people change their eating habits and makes meals like "fast food" become increasingly frequent. Among the local practical, bakeries, have an increasing role in outbreaks of foodborne illness. ...
Movimento Slow Food: um estudo de viabilidade para criação de uma feira no município de Foz do Iguaçu - Paraná
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de ProduçãoUTFPR, 2019-06-19)
Slow Food is a global social movement that seeks to promote the right to the pleasure of food, with food produced regionally and ethically that respects both the environment and the people responsible for its production. ...
Desperdício de alimentos em restaurantes universitários no Brasil
(Universidade Federal do Rio Grande do NorteBrasilUFRNNutrição, 2016)
Food and nutrition unit are spaces dedicated to the preparation and provision of healthy meals from a nutritional and hygienic-sanitary point of view. University restaurants are instruments of food and nutritional security ...
Desenvolvimento de quibe de carne mecanicamente separada de tilápia com adição de linhaça (Linum usitatissimum L.) para inserção na merenda escolar
(Universidade Tecnológica Federal do ParanáMedianeira, 2012-06-29)
The manufacturing of fish and vegetable beyond provide nutritious foods, to produce product a lot amount of residue, which is almost totally wasted. This residue is application in the new products to enrich tenor nutrients ...
Perfil e concepção dos consumidores de frutas e hortaliças orgânicas do sudoeste do Paraná
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosUTFPR, 2019-12-09)
Organic foods are becoming increasingly popular due to their health and environmental benefits. The growth of the organic products market follows a worldwide trend of increasing demand for products and services that provide ...
Plantas alimentícias não convencionais como possibilidades na merenda escolar
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilLicenciatura Interdisciplinar em Ciências NaturaisUTFPR, 2020-11-30)
Unconventional Food Plants (PANC in portuguese), are plants that are not part of the usual dietary habits of a large part of the population, also encompassing unusual parts of known plants and with food potential such as ...
As comidas que alimentam o meu povo do Alto Oeste Potiguar
(Universidade Federal do Rio Grande do NorteBrasilUFRNNutrição, 2017-06-09)
Objective: to characterize the feeding of the Potiguar High West. Method: The bibliographic research used sites, newspapers, magazines and works of popular culture that had one of the following requirements - originator ...
Você sabe o que são alimentos orgânicos? Consulte nossa cartilha didática
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilLicenciatura em Ciências BiológicasUTFPR, 2019-11-26)
Organic agriculture in the food sector is of great importance. This refers to a production method that combines technological practices with the complexity of ecological, socioeconomic and cultural relations, aiming at ...