Navegando por Assunto "Food"

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Alimentação e religiosidades no romance menina que vem de Itaiara de Lindanor Celina
(Universidade Federal do Pará, 2021-03) SARAIVA, Luis Junior Costa; SILVA, Paulo Sergio Oeiras da; CORRÊA, Jéssica do Socorro Leite
The work brings reflections on the relationship between food and health in the romace Menina que vem de Itaiara by Lindanor Celina. The main character, Irene, describes part of her childhood and early adolescence, with a very typical Amazonian life, among the cultural knowledge present in every work, has the city of Itaiara as a scenario, fictitious name of the city of Bragança. We will highlight some segments of the narration that present important elements about the relationship between food and religiosities. The narrative of the work is in first person and the main character describes moments in his memory, moments in which he portrays the patriarchal culture of the time, presenting local religious values and customs. As a result of the analysis, it is clear that the author leaves important information already forgotten, a literary memory rich in knowledge about food and religiosities and the various healing processes.
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Cinética de secagem do camarão-da-amazônia (macrobrachium amazonicum) por refractance window
(Universidade Federal do Pará, 2023-10-19) ROSA, Matheus Yury de Oliveira; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
In the Amazon region, freshwater prawns are distributed throughout the hydrographic subbasins. Macrobrachium amazonicum, popularly known as the Amazon Prawn, is the species with the highest production in the region and has the greatest potential for fishing and aquaculture. Its capture and commercialization are one of the main and sometimes the only source of income for several families, especially those living along the riversides, due to the final destination of this production, with distribution in ports in Pará and Amapá. Although prawns are known for their high nutritional value, this characteristic can be affected when this food does not undergo a suitable preservation method to extend its shelf life. Given the importance of this food, it is necessary to explore new technologies, such as the use of ethanol in food pretreatment - which has the ability to dissolve cell membranes, alter the sample structure to be dehydrated, improve moisture transfer, and reduce drying time when combined with Refractance Window (RW) drying, a method that is known in literature as a technological innovation, in view of its advantages, which are: it retains bioactive compounds; it preserves quality and increases the product's shelf life; it has energy efficiency; it involves lower operating costs; and it is environmentally viable. The objective of this dissertation was to evaluate the performance of the RW drying method associated with ethanol pretreatment assisted by mechanical agitation and ultrasound in the dehydration process of an animal-based matrix (Amazon Prawn – Macrobrachium amazonicum). Simultaneously, mass transfer parameters and thermodynamic properties controlling the drying process were determined. The samples (peeled abdomen) were pretreated with 100% ethanol (1:18) under mechanical agitation (PTAG) and ultrasound (PTUS) for 10 minutes, in addition to the sample without pre-treatment (SPT). Then, the samples subjected to the drying process in RW at temperatures of 50, 70, and 90ºC. The parameters of the mathematical models by Dincer & Dost, Crank, and Motta Lima and Massarani were estimated using Origin Software 2023. The analyses were done in duplicate using analysis of variance (ANOVA) and the Tukey test at 5% probability. Additionally, the quality of fit for the experimental drying kinetics (CS) data was estimated by the coefficient of variation (R²) and the chi-squared (X²). After obtaining the data, the moisture determination indicated that at a temperature of 90ºC, the PTAG (12.93 ± 0.16%) and PTUS (11.86 ± 1.59%) samples had the lowest final moisture content. Through ANOVA, the results show that the ASPT and PTUS samples presented a significant difference, while the PTAG sample did not present a significant difference (p<0.05) between the temperatures. Regarding the mathematical modeling of CS, the Motta Lima and Massarani model showed the best fit to the experimental data, with R² ≥ 0.98 and reduced X² values for all temperatures. Thermodynamic properties were calculated based on data obtained by the Dincer & Dost model, such as activation energy (Ea) with a range between 42.97 - 30.37 kJ/mol; positive enthalpy (ΔH) values, indicating the need for heat energy for the drying process to occur; and negative entropy (ΔS) values, indicating that the process occurred without a significant increase in disorder in the system. Based on the results, it was evident that the combination of pretreatment with ethanol assisted by AG and US, coupled with RW drying, significantly reduced the time required for drying the Amazon Prawn.
Acesso aberto (Open Access)
Contribuição de quintais agroflorestais para a segurança alimentar de agricultores familiares no Baixo Irituia, Nordeste Paraense
(Universidade Federal do Pará, 2011-08-31) MIRANDA, Silviane Batista; KATO, Osvaldo Ryohei; http://lattes.cnpq.br/4241891652832872; https://orcid.org/0000-0002-2422-9227
The yards are agroecosystems agroforestry located near residences, composed of a variety of plant species (food, medicinal, ornamental and timber) and small animals, providing products that contribute to a diverse and healthy diet. The purpose of the study was to evaluate the contribution of agroforestry gardens for food security in small family farmers in the Lower Irituia, Northeast Pará. It starts with the hypothesis that families with agroforestry gardens have access to a greater quantity and quality of perishable food and a lower consumption of processed products compared to those who do not have backyards agroforestry. The study was conducted in the communities of Ajara, Araraquara, and Santa Terezinha Puraquequara family farmers in 30 of which agroforestry gardens have 18 and 12 do not. Through the techniques of structured interviews and semi-structured, guided tours, direct observation and recall 24 hours were carried out a survey of the species (plant and animal) 18 yards in agroforestry and verification of the food consumed by 30 households interviewed, both those produced in the backyards agroforestry or not, and those of industrial origin. We studied 18 yards agroforestry rose 125 species of plants and five animal species. Of the 130 plant and animal species, 70 are food plants (of which 44 are fruit, 21 vegetable crops and 5 white tillage (such as cassava, rice and corn), 31 are medicinal, are 17 timber, 7 and 5 are ornamental food and animals. Of the 70 food species, 94% being consumed by the families interviewed, especially the fruit (59%), followed by vegetable crops (30% of total) and the white farming (11% of total). The species fruit is consumed in the form of juice (especially after meals) or fresh (for the occasional picnic). Banana, cashew, guava, cupuaçu, pineapple, lemon and orange are the most consumed fruit in the gardens as cashew and banana agroforestry agroforestry gardens without spaces. The species most commonly found and consumed in both the chicken yard, which is designed for self- consumption and sale. agroforestry gardens Farmers have access to a better nutritional status by consuming greater quantities and variety of food from the gardens, especially fruits, rich in vitamins and minerals. With respect to the consumption of foods were collected from farmers in agroforestry gardens without spaces while among the 17 items with 15 items agroforestry gardens, and food most consumed by two groups: rice, coffee, oil and sugar. industrialized products such as bologna, artificial juice and chicken farm were consumed in higher percentages by farmers in agroforestry gardens without spaces. By applying the Student test showed a difference statistically significant in the mean amount of food consumed (in backyards and industrial) by two groups of farmers in the two periods of the year (rainy and dry), confirming the hypothesis of the research. Backyards agroforestry is therefore important to introduce changes in diet, they contribute in the diversification and complementary feeding.
Acesso aberto (Open Access)
Ensino de história e a temática da alimentação: possibilidades acerca da identidade, memória e pertencimento. Icoaraci/PA
(Instituto Histórico e Geográfico do Pará, 2020-05) PEIXOTO, Williomar de Souza
Food as a cultural element helps to demarcate multiple traits of different identities in societies over time and in different historical contexts. Through the habit of eating, which is one of the human needs, we can use historical analysis as this habit turns into pleasure rituals and social conventions, which characterize cultural peculiarities, divide classes, at the same time that it allows different forms approaches on aspects of historical culture. The history of food today has its proven importance in the writing of history. Thus, the field of research on the teaching of History has been gaining new contributions from the history of food. This theme allows the teaching of History to deal with the evolution of habits, eating habits, in addition to themes dear to historical knowledge, such as; work, environment, social and economic problems, or political aspects. This article seeks to present some perspectives and possibilities on Food and History Teaching experienced during research within the scope of the Master's project of ProfHistória / UFPA. The research was based on the field of heritage teaching in Icoaraci (district of Belém) with a local elementary school class, proposing a didactic sequence that analyzes the historical cultural heritage of Icoaraci, through workshops, dealing with old iconographic sources, interviews with elders, and visiting places of memory. During this research, students and people interviewed pointed out various practices and customs related to food as identity traits, which led us to address this issue.
Acesso aberto (Open Access)
Relação entre os determinantes das escolhas alimentares e os fatores socioeconômicos, demográficos, clínicos e antropométricos em pessoas com Diabetes Mellitus do Tipo 2 acompanhados em um hospital público de referência
(Universidade Federal do Pará, 2024-02-28) SOUZA, Adriane Fonseca de; GOMES, Daniela Lopes; http://lattes.cnpq.br/0014255351015569
Introduction: Investigating the determinants of food choices in type 2 Diabetes Mellitus (DM2) is essential for a better understanding of why people eat what they eat, helping to guide the nutritionist's conduct to achieve greater patient adherence to their treatment. Objective: To identify the determinants of food choices and their correlation with the socioeconomic, demographic, clinical and anthropometric aspects of adults with DM2 followed at a reference Public Hospital in Belém do Pará. Methodology: Cross-sectional, descriptive and analytical study, with adults with DM2, SUS users, receiving care at the Endocrinology outpatient clinic of the João de Barros Barreto University Hospital, from August to December 2023. A research form was applied to survey socioeconomic, demographic and clinical variables. Next, the anthropometric assessment was carried out, with subsequent application of The Eating Motivation Survey (TEMS) form to describe the determinants of food choices using the Spearman correlation test. The project was approved by the Research Ethics Committee.Results: 62 participants were evaluated, of both sexes (75.8% female), with a mean age of 55.6±6.5 years, with the majority presenting an overweight nutritional status (80.7%). The TEMS domains with the highest scores were habits (11.1±2.9) and preferences (11.0±2.4). The following correlations were found: 1) dimension of natural issues with family configuration (p2:-0.223; p: 0.040); 2) dimension of visual attraction with time since diagnosis (p2:-0.261; p: 0.020); 3) dimension of traditional diet with percentage of arm circumference (p2:0.261; p: 0.020); 4) weight control dimension with neck circumference (p2:-0.219; p: 0.044); 5) dimension of social image with the failure to carry out nutritional monitoring (p2: 0.297; p: 0.009); 6) the variable of not undergoing nutritional treatment also correlated with the dimensions of preference (p2: 0.453; p: 0.000), convenience (p2: 0.271; p: 0.016), pleasure (p2: 0.337; p: 0.004), traditional food (p2: 0.326; p: 0.005), price (p2: 0.295; p: 0.010), visual attraction (p2: 0.289; p: 0.011), and emotion control (p2: 0.263; p: 0.019). Conclusion: Therefore, it is concluded that correlations were found between different determinants of food choices with socioeconomic and clinical-anthropometric characteristics, which suggests the importance of a detailed anamnesis and of considering these aspects in dietary prescription for better patient adherence.