The nutritionist is a healthcare professional qualified to provide dietary care and ensure food security by studying nutritional needs to maintain and restore health. A healthy diet involves eating a balanced variety of foods like vegetables and fruits to maintain ideal weight and good health. Some tips for healthy eating include eating 5-6 small meals per day with no more than 4 hours between meals, limiting eggs and red meat, and choosing whole grains and plant-based foods while avoiding processed foods and sugary drinks. Good nutrition ensures survival, provides energy, and helps prevent disease and support growth and development.

3. The nutritionist is a healthcare
professional qualified to act
aimed at food security and
dietary care.
Studying the nutritional needs
of individuals or groups to
maintain and
restore health.

4. HEALTHY EATING
• A healthy diet is not just eating well is also
eating a balanced and varied, like vegetables
and fruits. Involves not only maintain the ideal
weight, but also to ensure good health.

8. HEALTY CHOICE

9. HEALTY CHOICE

10. TIPS OF
HEALTY EATING
• Make 5 to 6 meals during the day, in 3 of 3
hours. But eating little at a time;
• Don’t spend more than 4 hours without
eating;
• Don’t eat more than 2 eggs a week;
• eat fruits and vegetables every day.

11. • Avoid consumption of products such as
sausages, salamis and hams.
• Avoid sauces
(mayonnaise, mustard, ketchup).
• Avoid alcoholic beverages and soft drinks.
• Avoid white bread and prefer the integrals.
• Avoid red meat and eat more white meat or
fish.

12. IMPORTANCE OF GOOD NUTRITION
• Ensures the survival of man.
• Provides energy required for the proper
functioning of the body;
• Help in preventing diseases;
• Help in the growth and development of
children;
• Help in maintaining the physical and mental
state.

13. REMEMBER, YOU ARE WHAT YOU EAT.

14. BEIJINHO LIGHT
• Igredients:
1 tablespoon (dessert), corn starch (4g) 1 cup (tea) of grated coconut (70g)
1 cup (tea) of water (200ml) 3 tablespoons (soup) of sugar light (30g)
1 spoon (soup) of light margarine (14g) / 50 grams of grated coconut, to pass the candy
1 and ½ cup (tea) of milk powder, skimmed milk (90g) cloves, to decorate
• How to make:
In a saucepan, dissolve cornstarch in water and add the margarine, milk
powder, coconut and sugar light, low and cook, stirring constantly until the
bottom of the pan. Place dough in a greased dish and let cool. Make small
balls, each with 15g, go through the grated coconut and garnish with 1
clove.