Desenvolvimento de um catálogo de medidas científicas e caseiras composto por raízes e tubérculos.

Abstract

Home measures are instruments used frequently in dietary studies because they are easy and quick to use, it indicates the measure normally used by the consumer to measure food, for example: slice, unit, cup, glass, coffee spoon, dessert, soup or serving. There is a need to have a catalog containing measurements and photos of measures to facilitate the practical classes of the various disciplines, as well as for the preparation of menus. Therefore, this study aims to build a table containing several food groups commonly used in the region of Curimataú, to benefit academics, teachers and the commensal population because the visualization of food photos will assist the diner when expressing how much should consumption, so that nutritional intake can achieve the suggested goals.The reference work is a descriptive study with methodological strategy of direct observation. The research was carried out in the Laboratory of Dietetic Technique (LATED) of the Federal University of Campina Grande, Center of Education and Health, Campus de Cuité, where the pre-preparation, preparation and determination of the weight of the food were carried out. supermarkets and free fair of Cuité-PB.The application of this study demonstrated a guarantee of the standardized measurements of the home measures to contribute to students and teachers of the Campus Cuité nutrition course, as well as assisting patients in clinical practices in visualizing the size of each measure, thereby contributing to a more satisfactory.It is important that new studies be carried out to extend what has been proposed to standardize utensils and measures of the root and tuber group, so as to improve the attendance in clinical practices and contribute to the standardization in the elaboration of recipes in the practical classes.