Scientific methodology applied to healthiness in gastronomy - Cantalice, Jeanne Cristina Lapenda Lins;Brito, Demétrius Cardoso;Lustosa, Robson Luis Trindade
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Healthy gastronomy is increasingly becoming a lifestyle that is infecting a large part of the Brazilian population. The premise of healthy gastronomy is to develop nutritional re-education in order to maintain good health and prevent organic alterations caused by undue or excessive consumption of carbohydrates, which are stored in the form of fat in our bodies. Therefore, healthy gastronomy is nothing more than knowing the foods and their functions.This book is the result of work inspired by cooperation, dedication and integration. It is the reflection of a team of teachers who, in different…mehr

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Produktbeschreibung
Healthy gastronomy is increasingly becoming a lifestyle that is infecting a large part of the Brazilian population. The premise of healthy gastronomy is to develop nutritional re-education in order to maintain good health and prevent organic alterations caused by undue or excessive consumption of carbohydrates, which are stored in the form of fat in our bodies. Therefore, healthy gastronomy is nothing more than knowing the foods and their functions.This book is the result of work inspired by cooperation, dedication and integration. It is the reflection of a team of teachers who, in different areas of knowledge, have set themselves a single objective, favoring the teaching and learning of the students of the first module in gastronomy at Faculdade Senac PE.
Autorenporträt
She has a PhD and a Master's degree in Biological Sciences from the Federal University of Pernambuco (UFPE). She is a lecturer at Faculdade Senac PE, teaching the Food Hygiene and Safety and Scientific Methodology modules on the undergraduate and postgraduate courses.