Investigação sobre prática de ensino para redução de sódio
Eating habits have changed in recent years leaving healthy eating aside, replacing increasingly on processed food and easy to prepare , nutritionally poor diet , high in salt, fat, sugar and low in fiber and sedentary lifestyle . Cause health effects such as cardiovascular disease , diabetes , and o...
| Autor principal: | Camargo, Patrícia |
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| Formato: | Trabalho de Conclusão de Curso (Especialização) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/21797 |
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| Resumo: |
Eating habits have changed in recent years leaving healthy eating aside, replacing increasingly on processed food and easy to prepare , nutritionally poor diet , high in salt, fat, sugar and low in fiber and sedentary lifestyle . Cause health effects such as cardiovascular disease , diabetes , and obesity with a reduction in both the quality and years of life . The importance of a healthy diet is vital and essential to begin with the children where they are getting the affinities with food. An important step is the school where they spend much of the day , good results are acquired with practice and school lunches . The sodium reduction in these early ages is cardic improving health in adulthood . The salt in larger amounts than the recommended increases blood pressure, heart rate may change . With the imbalance , the person runs the greatest risk of stroke and circulatory problems . The aim of this study was to conduct a survey of the pedagogues of municipal schools in Ponta Grossa in order to analyze how the theme is being applied to reduce sodium in the classroom and how school meals can help reduce sodium . In the survey noted that the issue of reducing sodium is not working in isolated classrooms , but there areconcerns apply theme involving healthy eating , already in school lunches there is concern about the capacity of the cooks to work with sodium reduction . |
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