Max Jaques was one of the speakers at the 14th edition of Jornada de Nutrição de Ribeirão Preto.
Last Saturday (21st), the Instituto Brasil a Gosto participate in the XIV Jornada de Nutrição de Ribeirão Preto, annual event organized by students from the Nutrition and Metabolism course at Universidade de São Paulo.
In this edition, planned according to four thematic axes (clinical nutrition, behavioral nutrition, sports nutrition and also the different perspectives on nutrition), chef and researcher Max Jaques spoke about the contributions of Brazilian cuisine to sustainable practices and health promotion. In addition to him, other speakers discussed the political impact of food choices and the scientific relevance of studies with traditional Brazilian vegetables.
Max gave an overview of the formation of Brazilian cuisine over the last few centuries and showed signs that Brazilian cuisine already has solutions to contemporary food challenges – such as gluten and lactose intolerances and allergies, vegetarianism and veganism.
“I also wanted to show the impact that the nutritionist’s work has on Brazilian eating habits and, consequently, on the market. Nutrition professionals can be great multipliers of Brazilian cuisine, including national preparations and ingredients in their dietary plans and therapeutic treatments”, he says. All together, for Brazilian cuisine.