Healthy Eating

Anexo3 - Presentation Slides
"A balanced diet in

order of a healthy life "
Bruno
Prepared by:
03/28/2008
Nursing School Guard
Catarina Gomes Murtinho Patricia Nicholas Susete Teresa Pires Santos
1
Objectives of work:
Acquire knowledge about nutrition in general, feeding the young and more specifi
cally the power of freshmen ESEnfG
Methodology used:
Bibliographic Research Survey Research Note Internet Search
03/28/2008 Nursing School Guard 2
Teresa Santos
• Food / Nutrition • Essential nutrients
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Food
"Action to provide the body the food it needs, in the form of natural foods or m
odified, or partly synthetic."
Gonçalves Pereira, 1980
Food
It is the first part of the use of food, representing the voluntary actions of.
Food choice. Meal preparation. Distribution of meals. Chewing and swallowing
Food
It is followed by the processes of Nutrition:. Digestion. Transport of nutrients
to the cells. Metabolism. Elimination of metabolic wastes
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Nutrition
"It's the science of food, nutrients, their action / interaction and balance rel
ated to health and disease. It is the process by which the organism ingests, dig
ests, absorbs, transports, uses and eliminates the food substances. "
American Medical Association, 1963
Nutrients
"There are substances in foods can be assimilated completely, without needing to
undergo transformations digestive."
Claude Bernard, undated
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Nutrients and their functions
Our body breaks down food into nutrients, which will ensure the functioning of t
he body chemical: Metabolism. For each nutrient are listed the main functions an
d sources.
PROTEINS
- Construction and maintenance of the body, regeneration of cells. Essential nut
rient for growth, necessary for the production of enzymes, some hormones and ant
ibodies. - Meat, fish, milk, dairy products, eggs, legumes
CARBOHYDRATES
- The most important energy source. Allow proteins to be used by the body. - Bre
ad, cereals, potatoes, pasta, beans, peas, vegetables, fruits, milk, sugar ...
FATS
- Reserve power highly concentrated, used for heating the body. They provide ess
ential fatty acids and are necessary for the transportation of certain vitamins
(A, D, E and K). - Vegetable oils (eg.: Olive oil, peanut oil, sunflower oil), l
ard, margarine, butter, cheese, fatty meats, egg yolks, nuts ...
WATER
- It is the essential component of all bodily fluids. Allows to maintain stable
body temperature and eliminate toxic substances. - Natural water, drinks, foods
such as milk, fruit, etc ...
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VITAMINS
Organic compounds essential to health and normal growth. VITAMIN A - Growth prot
ective action of the skin and mucous membranes, night vision. - Fruits and veget
ables of orange and green color respectively (carrots, peaches, spinach ...) liv
er of young animals ... Vitamin D - regulates the metabolism of calcium and phos
phorus, the fight against rickets. - Oily fish, meat, fish liver oil, butter, mi
lk ... Vitamin C - Boosts the immune system, role in the formation of muscle and
bone. Helps to fight fatigue and healing. - Citrus fruits, kiwi, strawberry, to
mato, broccoli, potatoes ...
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VITAMIN B2-Essential for good skin and eyes. Aid for the use of proteins. Enters
the formation of enzymes, promotes metabolism. - Eggs, milk, vegetables ...
MINERALS
Have a regulatory function and plastic. Are metabolic activators.
FIBERS
Indispensable to the functioning of the intestine, regulates the life of the ger
ms that inhabit it. - Cereals, legumes, vegetables, fruits.
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Catherine Murtinho
• Study food • Wheel of food
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STUDY OF FOODS - THE WHEEL OF FOOD
GROUP I
Constituted by milk and dairy products (milk, cheese, yogurt, cottage cheese, cr
eam).Excellent source of: • • • • Proteins of high biological value and a lower
cost. Vitamin B2 and Calcium Vitamin A and B complex Minerals and Trace Element
s.
28/3/2008 College of Nursing of the Guard 14
1 - Milk is the only food that can be considered nearly complete in nature. Prob
lems that may arise in the use of milk: 1 - 2 milk-borne diseases - contaminatio
n
Group I
3 - some people have difficulty in deploying the lactose in the intestine, resul
ting in: • poor digestion of milk • alteration of gut flora • flatulence • Feeli
ng that the milk is being harmful to health. There must be a high intake of milk
, due to the nature of saturated and unsaturated fats: 1 - fat intake should be
proportional, it would be advisable to skim milk. 2 - Prevent the use of the rec
ommended amount of foods from other groups, contradicting the laws of rational n
ourishment. March - May cause gastric dilatation.
2 - Derived from the milk) cheese b) Yogurt
Group I
The yogurt keeps all the properties of milk, with only slight loss of water solu
ble vitamins; c) Cheese d) Cream contains ten to fifteen times more fat; few sal
ts, including calcium, increased vitamin A and about half of the protein and lac
tose. Medical Applications of Complete Milk Milk is defined as "basic element of
patient care," by owning a high content of vitamins, minerals, yeasts and trace
elements.
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GROUP II
Consisting of meat, fish, eggs and seafood. 1 - Beef is the main source of prote
in in food. We can say that there are two kinds of meat, white meat, such as the
horse. The meat consists of: Proteins that are found in some muscles and viscer
a, fat, and may be considered less fatty meat to chicken and rabbit, and the fat
ter the pig and sheep. Carbohydrates, particularly glycogen. Minerals, including
phosphorous, iron and calcium. Vitamins, such as lipossulúveis (A and D) and so
luble (B1, B2 and BP)
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The Role of Meat
Group II
Too much food, especially meat, is of essential importance, especially in Arteri
osclerosis, harmful increase in blood volume and red blood cells. Should be used
in preference to lean 2 - Fish protein Their value is slightly lower than the f
lesh. Fish can be divided into lean fish such as hake and cod, fatty fish such a
s sardines, and still very fatty fish, including eels. As for vitamins, fish are
not rich, yet there are exceptions, such as sardines that is very rich in vitam
in K, there are few minerals that fish can provide us, iodine and phosphorus bei
ng the most abundant.
Fish derived from a) cod liver oil b) 3 Eggs - Eggs Composition of eggs:
Group II
a) shell - is composed of carbonate and calcium phosphate, is not edible b) clea
r - it is formed by proteins (albumin composed by them all essential amino acids
), water and some salt, c) gem - also high in protein and phosphorated nitrogen
which makes it a very rich food. d) The egg also contains salts of calcium, phos
phorus and iron. Containing vitamins A and D. are High concentrations of cholest
erol and especially the effect colesterinogénico (stimulation of cholesterol syn
thesis in the body), the consumption of eggs should not be excessive, and decrea
se as they enter adulthood.
Group II
In short, the egg should not be consumed in large quantities due to: • Presence
of olivine, which is a antivitamina which inhibits biotin; • Difficulty absorpti
on (goes from 50% to 95% or more) • Can cause allergies; • Because of the presen
ce of pathogenic bacteria, should not be used raw. 4 - It is understood the Seaf
ood and shellfish
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GROUP III
Consisting of olive oil, butter, margarine and lard. The value of lard fat food
is great and the result of several factors. They are the most energy-rich materi
al, in small quantities and have high calorific value gives the feeling of fulln
ess after meals and especially if heated, are carriers of vitamins A, D and E, i
ndispensable for the absorption of fat soluble vitamins.Foods whose fat is rich
er in saturated fatty acids: egg yolk and meat (pork, beef, lamb); foods whose f
at is richer in mono-unsaturated fatty meat, chicken, fish and peanut oil; foods
whose fat is richer in polyunsaturated acids: corn, sunflower, safflower, soybe
an and cod liver.
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Study of some fats: 1) animal fat: 1.1) Butter Butter is rich in vitamin A and,
in summer, vitamin D. 1.2) Lard
Group III
Some people use fat extracted from beef, pork, etc. .. obtained by melting the f
at of animals that exist mainly in the peritoneum and then filtering them. 2) fa
ts of vegetable origin: 2.1) Margarine Margarine is obtained from animal fats or
vegetable, but at present only from vegetable oils. Margarine is not in its com
position, such as butter vitamins A and D. The digestion of margarine is more di
fficult than that of butter. 2.2) Olive oil is easier to digest than animal fats
. In practice, oil is the only virgin vegetable oil consumption for varying qual
ity especially with its acidity.
Group III
2.1) Oil The oil is extracted mechanically and need treatment after their own to
correct acidity and free them of the colorants, taste or other unpleasant consi
dered undesirable. There is the peanut oil, corn, sunflower, soybean, safflower,
etc. .. These are easier to digest than oil. - Conserving the oil and oil by co
ntact with air safety and exposure to light and change color, the effect of chem
ical reactions and not by bacterial action. Butter unchanged, at room temperatur
e, raçando. Margarine and lard are better conserved than butter, but are also su
bject to rancidity.
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GROUP IV
Consisting of: cereals - in the form of grain (rice, wheat, corn, oats ..) or Fa
rinas and more or less undergoing industrial (flour, bread, pasta, flakes) pulse
s: beans, peas, soybeans , bean, pea .. sugary products: honey, jams .. cocoa an
d chocolate confectionery
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Group IV
1) cereals They have vitamins B1, E and starch. Cereals followed by legumes are
of great importance in creating the conditions for health, for his contribution
in the energy supply. The advantages that result in food grains have: • the ease
with which they are produced at all latitudes, • its taste and simplicity with
which they can be used in various food preparations, • ease of storage and trans
port; • its modest cost, since they are the cheapest suppliers of plant protein
and calories. The major cereals that are used in food are: wheat, rye, barley, o
ats, corn, rice etc..
Group IV
1.1) The Wheat) - BREAD - The dark bread, which contains a greater or lesser amo
unt of bran mixed with flour, it's called bread. The bread is richer in protein,
vitamins and cellulose. Moreover, it has the disadvantage of containing phytic
acid from the bran, which reduces the use of calcium from other foods digested o
r absorbed at the same time he. - White bread contains: smaller amounts of fat,
phytic acid and cellulose, which leads to better utilization of all nutrients fr
om food. There is greater ease of digestion. B) - pasta contains less water than
bread and more protein, its nutritional value is higher than the bread. The cal
oric value is very high.
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Group IV
1.1) Rice • Rich in starch, which readily digests • Rice is highly caloric, • Ri
ce is accurate in the regimes without salt because the food is poor in sodium. 1
.2) Maize 1.3) Oats 2) - Pulses The protein content is about 20%, such as meat,
but have only a third of the biological value of meat proteins. Dried vegetables
are rich in carbohydrates, vitamins of group B, phosphorus, iron and rich in ca
lcium, and are very low in fat, except soybeans. 2.1) - Bean Bean is normal for
the individual a very nutritious food, being rich in protein, yet low biological
value. It is also very rich in phosphorus.
Group IV
3) - a sugary and carbohydrate. Like any carbohydrate, sugar is essentially a fo
od energy. 3.1) Mel This is about 70% of glucose and fructose. 3.2) jellies 4) -
Cocoa and Chocolate Chocolate has great food value because it contains sucrose
and other carbohydrates, fat bodies, protein, minerals such as phosphorus and ca
lcium, and vitamins especially vitamin D. It is a highly caloric food. 5) - bake
ry are poor in vitamins and minerals.
GROUP V
Consisting of vegetables, potatoes and fruit. 1) - Vegetable A vegetable is gene
rally rich in calcium and iron, but its contribution in carotene, the precursor
of vitamin A and vitamin C, which gives priority in food value. The vegetables i
n their constitution has large amount of cellulose products that deserve some at
tention are: • The kale is food that is rich in carotene, vitamin C and calcium.
• Carrot red for the high amount of carotene; • • The peppers for vitamin C. Pa
rsley is extremely high for the content of carotene, vitamin C and calcium.
The white part of green vegetables and white vegetables are low in carotene and
vitamin C.
Group V
2) - Potato is the main supplier of vitamin CA potato, the amount of carbohydrat
es, also has appreciable energy. 3) - How Fruits agricultural products, lack of
energy important practically because of carbohydrates, since they are very poor
in proteins and fats. All fruits contain lots of water, and vitamins especially
vitamin C when they are ripe contain more starch, which turns into sugar. • The
nuts like almonds, walnuts, pine nuts and hazelnuts, unlike other fruits, are ri
ch in fats in the form of oils, and low water. • The dried fruit such as figs, r
aisins and plums are made up of carbohydrates and provide calcium and iron in hi
gh amounts, but are poor in vitamin C.
GROUP VI
Consists of water, juices, soft drinks, aromatic (coffee, tea, cocoa) and alcoho
lic beverages. 1) - Water Water is essential for the proper functioning of the b
ody besides water normally used can find water rich in minerals, which have as s
alts that are indicated in various diseases. 2) - fruit juices, fresh fruit juic
es have the same constitution of their fruits from which are extracted. 3) - Sof
t drinks are widely consumed, but low food value, represented exclusively by car
bohydrates.
4) - Drinks Aromatic
Group VI
Are of two types: stimulants (tea, coffee, cocoa) and sedative and digestive (li
me, peppermint, chamomile, orange blossom, etc.).. 4.1) - Tea As coffee drinking
is an exciting, resulting from the presence of an active ingredient, tein, simi
lar to caffeine, but that is present in smaller quantity. 4.2) - Café The stimul
ating action of coffee is mainly due to caffeine. 5) - Alcoholic Beverages 5.1)
- Wine Wine has nutritional properties. Some wines are rich in B group vitamins,
especially red wine and also contains minerals: potassium and magnesium. 5.2) -
This beer is made from barley fermented by the yeast. The beer is very low in a
lcohol, possessing 2-3 º. Beer protein content, carbohydrates and vitamins is su
perior to the wine. It contains calcium, iron, phosphate, vitamins and sugars;
Nicholas & Patricia Pires Susete
Food Eating disorders among young people
03/28/2008
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Bruno Gomes
• Analysis of surveys • Analysis of observation • Feedback
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Analysis of surveys
• The survey is a research technique not documentary
allows us to obtain direct information in written or oral, to a certain set of i
ssues.
• Study the eating habits of freshmen ESEnf.G. • this is intended to characteriz
e the eating habits of students in order to contrast with the survey we have don
e
• The study population is restricted to students of 1st year / 1st semester of o
ur school
Analysis of surveys breakfast?
Yes Sometimes 32 3
• Breakfast should provide ¼
Milk Bread Cereals Fruit Juice Coffee Cake / Yogurt Biscuits Rusks 27 19 20 9 10
1 2 January 1
• daily energy must be performed early • Must replace the energy consumed during
sleep • The ideal breakfast should contain milk or dairy products, bread or bis
cuits or cereal without forgetting a piece of fruit
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Analysis of the surveys conducted in the middle of a meal in the morning?
Yes 11 No 24
Cake Croissant Bread Crackers Juice
5 January 5 January 3
• The mid-morning, most respondents did not eat any food, although they should t
ake a light meal, which ingest some nutrients and energy regulators. A bit of br
ead and a piece of fruit or natural juice with two to three crackers, for exampl
e, would be ideal.
Analysis of surveys
Lunch
• The lunch meal is held by everyone, almost a majority in the cafeteria of our
school. • This meal should be taken at about 12-13 hours. Must be complete and c
ontain all the nutrients, but should be avoided sauces, mayonnaise, fried foods,
to make the meal more lightweight and does not induce drowsiness. • Lunch, like
dinner should be simple and easy to digest. • You should always figure soup • S
oon after, the dish should always be prepared consisting of meat or fish, rice o
r potatoes and salad. • Eating is always a piece of fruit because it contains fi
ber and nutrients essential to humans.
Analysis of surveys
• At lunch a large majority of students wishes to drink, and drink the water sel
ected. • You should avoid eating excess water at the time of meals, as this redu
ces the concentration of gastric juice. • Lunch for almost all of them have a te
rm not exceeding twenty minutes, and those students who go home for lunch that p
rolong your meal beyond this time.This long enough, is not ideal so we can eat w
ithout hurry and comfortably, so that the digestion and absorption of nutrients
is done properly.
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Analysis of surveys
• 91% of our respondents held a small snack mid-afternoon meal which is rich in
bread, fruit and yoghurt. • This should be a light meal that contains some nutri
ents and energy regulators, such as that which takes place mid-morning.
Dinner
• The 87% of students who eat dinner, do it at home, 66% preparing their own mea
ls, due to the mission carried out in order to attend this school.
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Analysis of surveys
• Drink also the same as at lunch, in the same quantities. • 60% of respondents
eat bread, milk and cookies before going to bed and when studying late, 69% also
usually eat biscuits and dairy products. • The smaller the number of meals per
day and the greater the imbalance of nutrients in each of them, the greater the
risk of a poor diet
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Analysis of surveys Reasons why students think they practice healthy eating
Avoid eating: fried foods, sauces, foods with excessive additives Plenty of frui
ts and vegetables Compliance proportions of the Wheel of Food Regularity in meal
s Variety 6
July 4 February 1
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Analysis of the reasons why surveys find they do not practice a healthy diet?
Imbalance of power from the canteen too much fried foods and fats Lack of fruits
and vegetables Lack of bread, milk and fish do not make too much candy all meal
s recommended Excess meat Lack of concern about what we eat, lack of good eating
habits Lack of time 12 6 3 5 4 3 4 2 March
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Analysis of observation
• Through the technique of direct observation, we intend to verify "in loco" a c
ase where the habit is attended by our colleagues, and check through direct obse
rvation random set of menus arranged along a week, with a total of 138 observati
ons.
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Analysis of observation We observed 138 meals freshmen.
• Of the 138 meals, 12 were fish. Among the various types of meat consumed, pork
was chosen by the majority, with 88 meals. • The feeding is not practiced at al
l the right one because it is essentially the meat. • The soup is also consumed
by the majority (88 of 138 meals). • During this week ingested preferentially po
tatoes.
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Analysis of observation
• The salad was keen to be present in most meals. • Fruit should always be prese
nt at the end of meals, which occurred in 116 meals. • The bread that must be pr
esent at all meals daily, which was not verified, since only 49 meals were accom
panied by bread. • Of the 138 meals only one was not accompanied by any type of
beverage, 137 of them were accompanied by water.
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Did you know ...
The brain represents 2% of body weight and consumed, even at rest, 20% of our en
ergy?
Suggestions
Some advice for a menu in time-frequency
Do not ever skip breakfast (to represent one quarter of our daily energy).
Make frequent small meals and varied that avoid outages. Opt for fruit, yogurt
with sugar, fruit or jam, a bowl of cereal.
Suggestions
For lunch and dinner choose snacks but also various: hot meals for lunch and c
old dinner or vicevariadas versa. If we choose meals based on sandwiches, it is
best to choose the cheeses to charcuterie, pastries, patties, puffs, etc.. Inclu
de a salad, a soup.
In hot meal of the day not to consume too many sauces, mayonnaise and fried fo
ods because they make us feel heavy and drowsy, the very opposite of want. sleep
y
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Suggestions
Drink water, lots of water. Avoid drinks exciting - tea and coffee because wat
er does not improve performance.
And finally: get some air, relax, spend some pleasant moments with friends. Al
l this helps avoid the "roadblocks" and great nervousness ...
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Anexo3 - Presentation Slides
We hope you enjoyed our work, to sensitize you to some feeding problems of young
people and has pointed to some solutions.
A thank you for your attention!

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Anexo3 - Presentation Slides

"A balanced diet in

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