Banca de DEFESA: MARIANA MARTINS MAGALHÃES DE SOUZA

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
DISCENTE : MARIANA MARTINS MAGALHÃES DE SOUZA
DATA : 05/08/2021
HORA: 14:00
LOCAL: Escola de Nutrição
TÍTULO:

Strategies for the inclusion of shellfish from Todos os Santos Bay in school feeding

PALAVRAS-CHAVES:

seafood; nutritional composition; collective feeding; culinary; acceptability.

PÁGINAS: 233
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

In Brazil, almost half of the seafood consumed comes from artisanal fishing. However, this activity is marked by historical processes of social exclusion. Furthermore, there is low consumption of seafood by the population, especially by children and adolescents. The possibility of purchasing artisanal seafood by the Food Acquisition Program for school meals is an important alternative that allows, simultaneously, to strengthen this production chain and promote healthy eating habits. Thus, this work sought to evaluate the development of strategies aimed at the inclusion of seafood from the biodiversity of the Todos os Santos Bay (TSB) in school meals. The work covered three axes, seeking to strengthen the artisanal fishing chain: characterization of the scenario of seafood consumption in school meals in Brazil; determination of proximate composition and fatty acid profile of unrecorded shellfish native to TSB; dissemination of knowledge about preparations with native seafood from TSB for school meals, along with social actors of school meals and artisanal fishing. In the country, it was found that policies to encourage the consumption of seafood and its inclusion in school meals have been implemented, coexisting cultural and operational challenges in achieving this objective. However, recent changes in the federal government's situation have resulted in the weakening of these policies. The literature describes studies aimed at the introduction of seafood in school meals, observing well-accepted preparations with minced fish and without the use of frying, contributing to a healthier diet. As for the composition of the shellfish, the species studied had a considerable protein content (from 9.44 to 19.75 g/100g), especially mangrove crab, which had a low lipid content (0.44 to 0.99 g/100g) and low energy value (50.22 to 89.37Kcal/100g.). Still, unsaturated fatty acids registered a higher proportion when compared to saturated ones, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) standing out among polyunsaturated ones. Based on field surveys and the search for seafood preparations in the literature, the use of ingredients that integrate the dietary habits of the TSB fishing communities was found, such as coconut milk and palm oil - the preparations most suggested by the participants were the “moqueca” (13.92%) and the frying pan (11.39%). Culinary workshops brought together the participants' practical knowledge with technical knowledge, adding quality to the elaborated foods. As for the preparations developed, the most acceptable were the “vatapá” of the Bay and the oyster frying pan - grade 5.0 each, being also the most caloric. The highest protein content was found in the mangrove crab sandwich filling (16.03g and 16.35g), while the highest levels of lipids were found in the “vatapá” of the Bay (18.49g and 14.59g), in the oyster frying pan. (14.69g and 13.78g). The strategies used for the inclusion of seafood in school meals proved to be relevant, since they allowed the value of popular cuisine preparations, with recognition and appreciation of local foods.

MEMBROS DA BANCA:
Presidente - 287774 - RYZIA DE CASSIA VIEIRA CARDOSO
Externa ao Programa - 281042 - ROGERIA COMASTRI DE CASTRO ALMEIDA
Externo à Instituição - NORMA SUELY EVANGELISTA BARRETO - UFRB
Externa à Instituição - MARIANGELA VIEIRA LOPES - UNEB
Externa à Instituição - ELIETE DA SILVA BISPO