Units of Food Service are work environments that offer many occupational and ergonomic risks, due to the nature of the activities undertaken. Continuous exposure of operators to unfavorable environmental and ergonomic ...

Frying is a fast, practical and economical method of cooking that gives at foods pleasant sensory characteristics and is commonly used in food and nutrition units. Vegetable oils, when submitted to frying process at high ...

Major changes have occurred in the dietary habits of the population, especially related to the replacement of homemade and natural foods by processed foods, and the latter are related to various health problems, mainly ...

The Crataeva tapia L. it is a fruit species native to northeast and is also used in food in this region. It is a plant belonging to the family Capparidaceae, popularly called calabash, calabash wetland; however, is best ...

The Breastfeeding is synonymous of survival for the newborn, so a birthright. Several factors can influence both, the composition and the volume of milk secretion, including, maternal nutrition, extraction techniques, ...

The Food and Nutrition Security (FNS) aims to guarantee the regular and permanent access to adequate food in the view of this as a fundamental human right of affecting other rights and requires intersectoral and decentralized ...

Feeding more than a biological necessity has become more and more a reflection of the socio-economic profile in which the population is inserted being a factor influenced by socioeconomic and demographic profile, the ...

Nowadays obesity is considered a public health problem and affects more women of reproductive age. Studies show that excessive weight gain during pregnancy is characterized as one of the major risk factors for obesity, as ...

In This work hat aim the preparation of the technicaxl data sheets of some preparations served in the university restaurant (UR) of Universidade Federal de Campina Grande - UFCG campus Cuité / PB. This descriptive observational ...

With the expansion of the food industry, due to increased power supply units, the growing concern of the agents involved in the health and nutritional quality of foods offered, so that there is compliance with the requirements ...