Comida que ampara: a gastronomia auxiliando a alimentação durante o tratamento do câncer

Abstract

Gastronomy is a science that studies the nuances that permeate food with regard to its history, culture, sensory and nutritional aspects, enabling the transformation of these foods to transmit through the same different senses, the main one being the strengthening of health. This work aimed to provide material to help with the nutrition of cancer patients, analyzing which foods can help alleviate the adverse symptoms of cancer treatment. To this end, a bibliographical survey was carried out to understand the problems that permeate the oncological treatment process. Next, a daily meal menu was created and prepared, using foods that alleviate symptoms of nausea, vomiting, diarrhea and mucositis. A technical sheet was prepared for each preparation and the nutritional composition was calculated using the Brazilian Food Composition Table (TBCA). The demonstrations were worked on based on their nutritional function, guaranteeing chemopreventive and antioxidant components, through the use of inputs rich in bioactive compounds, as well as sensorial aspects such as texture, flavor and temperature that facilitate the alleviation of the symptoms presented in the objectives. Concluding that gastronomy can be an important ally for the development of inclusive recipes.