Consumo de açúcares, gorduras e sódio : promoção de receitas saudáveis

• Autor(a) principal: Lima, Juliana dos Reis
• Data de Publicação: 2022
• Outros Autores: Borges, Ygor Carvalho
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/3552
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Doenças crônicas não transmissíveis; Sódio; Açúcar; Gorduras; Alimentos in natura; Chronic noncommunicable diseases; Sodium; Sugar; Fats; Flash foods

The prevalence of obesity and Chronic Non-Communicable Diseases - NCDs have increased in recent years, driven by changes in the population's dietary pattern, which has started to consume excessively ultra-processed foods, which negatively impact the quality of food. Given this, the objective of this work is to promote the reduction of consumption of foods rich in sodium, sugars and fats of the Brazilian population through healthy recipes. The method used to carry out this study was divided into two stages, the first being a descriptive study with data collection in the Family Budget Research - POF and in scientific databases, the second stage was the preparation of recipes, technical sheets and later created a booklet with 18 healthier homemade recipes was created to replace the consumption of ultra-processed foods. The recipes provided in the booklet were divided into two groups, 10 of which were savory and 8 of which were desserts, made up of few ingredients, most of which are in natura or minimally processed, easy to implement and low cost, despite Brazil experiencing a moment of high food price inflation. Therefore, after testing all the selected preparations, a comparison was made of some recipes from the booklet with their ultra-processed versions and it was observed that the homemade preparations, for the most part, have less sugars, fats and sodium, in addition to having lower caloric density and lower cost than conventional recipes. It is concluded that the recipes proposed in the booklet of the present work can promote the reduction in the consumption of sugars, fats and sodium in the diet of the Brazilian population and help in the prevention and decrease in the numbers of NCDs.