01. Universidade Federal Rural de Pernambuco - UFRPE (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/1
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Resultados da Pesquisa
Item Higienização de insumos, produção de confeitaria e finalização de pratos em restaurante no bairro de Casa Forte, Recife - PE(2024-10-03) Silva, Wilany Kaline Lira da; Arruda, Luciana Leite de Andrade Lima; http://lattes.cnpq.br/6140791519234633Item Desenvolvimento de metodologia analítica sustentável para quantificação do corante artificial vermelho allura AC em balas alimentícias(2024-03-04) Coutinho, Maria Eduarda Bezerra; Santos, Jandyson Machado; Gomes, Bruna Ramos de Souza; http://lattes.cnpq.br/4086942894025609; http://lattes.cnpq.br/4137257750865101; http://lattes.cnpq.br/0500898038657595In Brazil, it is estimated that around 8% of children under 3 years of age have food allergies, caused by the inflammatory response after eating certain foods, especially sweets. This harmful effect may be associated with the presence of artificial colorings, such as Allura Red Ac (INS-129), which is commonly added to food candies. Therefore, industries must follow the standards established by the National Health Surveillance Agency (ANVISA), since excess of the Acceptable Daily Intake (ADI) of this dye can cause potential adverse risks, such as hypersensitivity reactions, similar to allergies, hyperactivity in children, as well as the risk of developing inflammatory diseases in the intestine, making it important to develop methods to quantify this dye in foods. Faced with this problem, the objective is to develop a sustainable analytical methodology capable of carrying out the determination and quantification of the Allura Red Ac dye in food candies, through a simple, easy-to-execute and economically accessible method, using the UV-Vis Spectrophotometry technique.. When carrying out the experimental analyses, analytical curves were obtained with standard solutions of the Allura Red Ac dye, where the relationship between the intensity of the coloring as a result of the increase in the concentration of the analyte was verified, thus obtaining a linear correlation between absorbance versus concentration, with coefficient of determination (R2) in analyzes by UV-Vis molecular absorption spectrophotometry. Quantification of three different bullets was carried out in three analytical protocols: I) the reference method of the Adolfo Lutz Institute that uses ammonia methanol; the proposed method using water as a solvent; III) the Adolfo Lutz Institute reference method with adaptations. A higher dye concentration was observed when the proposed method was used, with Confidence Level = 95%. Thus, it was possible to quantify the Red allura Ac dye in ten food candies sold in Brazil through Quimica Verde. The proposed method has the potential to be implemented as a routine method in the quality control of commercial candies.Item Avaliação do nível de conhecimento e de consumo de crianças e adolescentes sobre hortaliças e frutas versus guloseimas(2018-08-27) Felipe, Suzi Maria de Albuquerque; Saraiva, Joseana Maria; http://lattes.cnpq.br/2009197399132834This study presents the results of the Obligatory Supervised Internship (ESO), a compulsory component of the Curricular Matrix of the Bachelor Course in Domestic Economy, developed at the Center for Studies and Research in Public Policies for Childhood and Adolescence - NEPIAD / Department of Domestic Sciences (DCD) / UFRPE. This stage was carried out in the Project Socio-educational Actions for children of the Elementary School of public schools, from June to August 2017. The object of study of Obligatory Curricular Stage was constituted of the research titled "Evaluation of the level of knowledge and consumption of children and adolescents on vegetables and fruits versus goodies" and after this stage interventions were developed in the reality found from the research with the realization of Food and Nutrition Education workshops. To promote healthy eating habits it is believed that knowledge about healthy eating is an important condition in all age groups, especially in childhood, when eating habits are being built. The promotion of healthy eating is recommended by all authors dealing with this issue of health, nutrition, home economics and other related subject matter scholars. In this perspective, this study aimed to evaluate the level of knowledge and consumption of children and adolescents participating in the Socioeducational Actions Project for children of Elementary School of the Public Public School of Recife/PE, on fruits and vegetables versus goodies. The research was carried out in the Socio-educational actions Project, integrating 34 children and adolescents of Elementary School, students of public schools, in the age group from 8 to 13 years of age. The project integrates the activities of NEPIAD / DCD / UFRPE. In addition to the research about the level of knowledge of children and adolescents on fruits, vegetables and delicacies, 6 actions were carried out that were constituted as theoretical activities that addressed issues that dealt with the importance of healthy eating and eating and hygienic habits. And 4 practical cooking and preparation workshops. It was verified a high level of knowledge and consumption of children and adolescents on fruits, being apple (44%), lemon (39%) and banana (38%), the ones with the highest index. As for vegetables, coriander (73%), potato (65%) and lettuce (59%) presented higher consumption index. The children and adolescents stated that they know the treats and consume sporadically, this result is attributed to the Food and Nutrition Education activities that are developed in the Socio-educational Actions extension project. The level of knowledge and consumption of children and adolescents participating in the Socio-educational Actions Project was evaluated and there was a high consumption of fruits and vegetables and the consumption of goodies is sporadically. Therefore, Food and Nutrition Education combined with the development of healthy food practices, are presented as effective techniques for the development of eating habits and, consequently, adequate nutrition in childhood and adolescence.