TCC - Bacharelado em Gastronomia (Sede)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/424
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6 resultados
Resultados da Pesquisa
Item Desperdício alimentar: a formação em Gastronomia influindo na conscientização sobre o consumo(2020-11-06) Amorim, Aline Machado; Padilha, Maria do Rosário de Fátima; http://lattes.cnpq.br/9689966677422344Item Dieta por quê?: mudanças nos hábitos alimentares em comensais do restaurante universitário da Universidade Federal Rural de Pernambuco(2019) Souza, Victor Monteiro de; Padilha, Maria do Rosário de Fátima; http://lattes.cnpq.br/9689966677422344; http://lattes.cnpq.br/2243107620023048With industrialization, the number of people who have stopped eating healthy and balanced has increased, and with it, the rate of NCDs and their risk factorsalso increased, being considered public health problems in the country. To reverse this scenario, dietary guidelines have been implemented, but access to information and awareness-raising work are not the only obstacles to be overcome by the government, as socio-economic and cultural factors must also be taken into account when making recommendations on balanced and healthy eating. The University Restaurants, located within public institutions, are collective meal establishments that aim to meet the basic nutritional needs of their diners. Awareness raising actions and strategies should be taken to their users to help combat and prevent NCD-related risk factors. The objective of this study was to identify the reason for the change in eating habits practicedby the university population of UFRPE that uses the dietary service of the university restaurant of the institution. This quantitative research shows that 70% of the sample universe interviewed, uses the dietary service in search of healthy eating, even if only 12% of college students have some NCD. Soon the results corroborate the importance of strategic actions used by the university restaurant management in the awareness of its users about how to practice healthy eating, offering a quality service, accessible and contributing to the best quality of life of those who use them, consequently reducing public spending related to unhealthy eating habits.Item Gestão de serviços em micro empreendimentos do ramo alimentício localizados no campus Recife da UFRPE(2019) Silva, Ana Karla de Melo; Corrêa, Maria Iraê de Souza; http://lattes.cnpq.br/9339401156849765; http://lattes.cnpq.br/6166385539999573Item Produto funcional a base de oleaginosas, edulcorante e biomassa de banana verde(2018) Cordeiro, Joyce Ferreira da Silva; Padilha, Maria do Rosário de Fátima; http://lattes.cnpq.br/9689966677422344; http://lattes.cnpq.br/1058101019005469Item O gosto pelo regional: alimentação e regionalismo no restaurante universitário da Universidade Federal Rural de Pernambuco(2018-08) Oliveira, Túlio Martins de; Corrêa, Maria Iraê de Souza; http://lattes.cnpq.br/9339401156849765; http://lattes.cnpq.br/0951729370335790Item Produto funcional a base de extrato de oleaginosas, edulcorante e biomassa de banana verde para uso na confeitaria(2018-08) Cordeiro, Joyce Ferreira da Silva; Padilha, Maria do Rosário de Fátima; http://lattes.cnpq.br/9689966677422344; http://lattes.cnpq.br/1058101019005469