Pregnant Women Nutritional

FOOD PROGRAM
PREGNANT WOMEN NUTRITIONAL PROGRAM

SUSTENTARE Lda., located in the state of São Paulo, Brazil, has commercially produced freeze-dried meals since 1981, supplying institutions
across Brazil.
SUSTENTARE has, now, launched an international operation.
Our goal is to offer quality products, in order to add value and satisfy the needs of our clients and consumers.
We consider as a Sustentare’s mission to be the best in each segment which we are involved, offering a continuous improvement of products
and services
The purpose of freeze drying or dehydration is to completely remove water from materials such as food, while leaving the basic structure and
composition of the substance intact. It is an excellent method for preserving food for long periods of time.
Dehydration is carried out using a simple principle of physics called sublimation. Sublimation is the transition of a substance from the solid to
the vapour state, without first passing through an intermediate liquid phase. To extract water from foods, the process of dehydration consists
of:
1. Under a partial vacuum, sublimating the ice directly into water vapour;
2. Drawing off the water vapour; Freezing the food so that the water in the food becomes ice;
3. The foods now being freeze-dried can be removed from the machine.
Dehydration has many advantages compared to other drying and preserving techniques.
1. Dehydration maintains food quality because the food remains below freezing-point during the process of sublimation;
The use of dehydration is particularly important when processing lactic bacteria, because these products are easily affected by heat.
2. Dehydrated food can usually be stored without refrigeration, which results in a significant reduction of storage and transportation costs.
3. Dehydration greatly reduces weight, this makes products easier to transport. Many foods contain as much as 90% water. These foods
are therefore, 10 times lighter after dehydration
4. Because, they are porous, most Dehydrated foods can be easily dehydrated. Dehydration does not significantly reduce volume;
therefore water quickly regains its place in the molecular structure of the food.
OPERATION:
The project will be done through:
Creation of the staple food - PREGNANT WOMEN

“PREGNANT WOMEN NUTRITIONAL PROGRAM”
INTRODUCTION
Several aspects interact to determine a pregnancy’s progress and outcome. It is common knowledge that a pregnant woman’s
nutritional status is one of them. This is especially true when it comes to the baby’s birth weight, an aspect closely connected with child
mortality and with long term health risks, such as hypertension, obesity, glucose intolerance and heart disease (Barker, 1995).
A woman with normal weight values should gain between 9,3 and 13kg during pregnancy.
Supplements to the mother’s diet during pregnancy can be proteins, vitamins or minerals that exceed a woman’s routine daily intake.
Several researches, particularly in extreme poverty conditions in developing countries where the pre-pregnancy nutritional status is notoriously
low, were conducted. Their findings suggests that the lower a mother’s nutritional status at the beginning of pregnancy, the more valuable an
enriched and supplemented pre-natal diet or both are for the gestation progress and outcome (Lechtig e cols, 1975).
Pregnancy’s daily energy intake are an additional 300kcal (recognizing the amount and percentage of weight gain within recommended
values).
As children are concerned, it is known that as they grow up, bones, teeth, muscles and blood develop. This way, children need more
nutritious foods in proportion to their weight than adults. They can be at malnutrition risk when they suffer from long term appetite loss, accept
a limited food intake or have their diets significantly diluted by poor nutritional value foods.
Albeit incomplete, mortality and morbidity statistics available unanimously indicate that malnutrition and infection are the main causes for
maintaining the unfavorable health conditions which characterize children populations.
Complicated chains of events usually precede malnutrition and infection results in children. These chains of events are mainly the result
of the particularly adverse living conditions in which considerable numbers of children grow up and develop, which indicate that reverting this
unfavorable situation depends heavily on the success of the country’s global development strategy, which include the different sectors’
policies. Thought acknowledging the limited reach of child assistance actions, it is undisputed that these should be a priority taken to the
utmost limits of our possibilities.
ARGUMENTATION
Taking into account the increase in nutritional needs during pregnancy and infancy, it is necessary to implement a nutrition supplement
program that helps pregnant women and their infants to reach a nutrition level which is satisfactory to their development.
GENERAL AIM
To implement an enriched foods distribution program. These foods will become part of the dietary habits of pregnant women.
SPECIFIC AIMS
- To improve pregnant women nutritional status.
- To prevent iron deficiency anemia.
- To increase the nutritional intake to pregnancy’s levels metabolic needs.
- To promote meetings with nutritionists so that the foods distributed are used correctly.
TARGET AUDIENCE
Pregnant women at nutritional risk assessed according to the following criteria (American Academy of Pediatrics, 1998):
1. Poor backgrounds;
2. Anorexia;
3. Lack of appetite;
4. Poor dietary habits;
5. Chronic diseases;
6. Part of a dietetic program for weight control;
7. Eating a vegetarian diet without adequate intake of dairy products.
DISTRIBUTION
Monthly distribution of nutritional kits to pregnant women.

OPERATIONALISATION
This program will consist of:
- Introducing the menus
- List of foods to prepare the menus
- Determining the quantities per serving
- Sustainable food distribution and storage
- Training the food handlers
- Nutritionist’s follow up.
SOCIAL IMPACT
With the program’s on going operationalization we hope as positive results:
- To fulfil the increase of nutritional needs during pregnancy and of the infants it is necessary to implement a dietary supplement program that
helps pregnant women to achieve a satisfactory nutrition status and the child’s physical and mental development.
STAPLE FOOD - PREGNANT WOMEN
- STAPLE FOOD IS COMPOSED BY 28 BAGS, BEING 1 FOR EACH DAY OF 4 WEEKS.

- FRONT AND BACK FOR EACH OF THE 28 PACKS.

THE BAGS THE DAY CONSISTS OF:
1 - BAG FOR BREAKFAST

1 - BAG FOR LUNCH
1 - BAG FOR DINNER
STAPLE FOOD – PREGNANT WOMEN
(FAMILY 4 PERSONS, 3 MEALS / DAY PER PERSON)
COMPOSITION FOR 4 WEEKS

CORRUGATED CARDBOARD BOX CONTAINING:
- MILK DRINKS OF CHOCOLATE MILK

- MILK DRINKS OF STRAWBERRY MILK
- BABY CEREAL OF VANILLA
- BABY CEREAL OF COCONUT
- BEANS WITH DRY MEAT
- BEEF RICE WITH VEGETABLES
- CHICKEN RICE WITH VEGETABLES
- CHICKEN NOODLE WITH VEGETABLES
- BEEF NOODLE WITH VEGETABLES
- CHICKEN SOUP WITH VEGETABLES AND NOODLES
- BEEF SOUP WITH VEGETABLES AND NOODLES
- REFRESHMENT BEVERAGES OF TANGERINE
- REFRESHMENT BEVERAGES OF PASSION FRUIT
1 –Cup with measurements scale: this measurement cup has the function of measuring the water for the food
preparation, with or without cooking. That way , become home preparation of food easier.
WEEKLY FOOD PLAN - 1 - "STAPLE FOOD" 2 (4 PEOPLE)
BREAKFAST LUNCH DINNER

DAY OF P O R T IO N N º. O F Q UA N T IT Y P O R T IO N N º. O F Q UA N T IT Y P O R T IO N N º. O F Q UA N T IT Y
MENU MENU MENU
WEEK P / P ER SON P E O P LE T OT A L P / P ER SON P E O P LE T OT A L P / P ER SON P E O P LE T OT A L
Chichen rice w ith Chicken noodle w ith

M 57,5 gr 230 gr 55 gr 220 gr
vegetables vegetables
O
N Beef soup w ith vege- Chicken soup w ith
D Chocolate m ilk 30 gr 4 120 gr 40 gr 4 160 gr 40 gr 4 160 gr
tables and noodles vegetable and noodles
A
Y Ref reshment in pow der Ref reshment in pow der
25 gr 100 gr 25 gr 100 gr
w ith guaraná f lavor w ith orange f lavor
T Beans w ith dry meat 50 gr 200 gr Beef rice w ith vegetables 57,5 gr 230 gr
U
E Cereal powder
Chicken soup w ith Beef soup w ith vege-
S "MINGAU" with 42,5 gr 4 170 gr 40 gr 4 160 gr 40 gr 4 160 gr
vegetable and noodles tables and noodles
D vanilla
A Ref reshment in pow der Ref reshment in pow der
Y 25 gr 100 gr 25 gr 100 gr
w ith orange f lavor w ith guaraná f lavor
W Chicken noodle w ith Chichen rice w ith
E 55 gr 220 gr 57,5 gr 230 gr
D vegetables vegetables
N
E Beef soup w ith vege- Chicken soup w ith
Red fruits m ilk 30 gr 4 120 gr 40 gr 4 160 gr 40 gr 4 160 gr
S tables and noodles vegetable and noodles
D
Y 25 gr 100 gr 25 gr 100 gr
Beef noodle w ith
T Beef rice w ith vegetables 57,5 gr 230 gr 55 gr 220 gr
H vegetables
U Cereal powder
R Chicken soup w ith Beef soup w ith vege-
D coconut
Y 25 gr 100 gr 25 gr 100 gr
Chichen rice w ith
Beans w ith dry meat 50 gr 200 gr 57,5 gr 230 gr
F vegetables
R
I Beef soup w ith vege- Chicken soup w ith
Chocolate m ilk 30 gr 4 120 gr 40 gr 4 160 gr 40 gr 4 160 gr
D tables and noodles vegetable and noodles
A
25 gr 100 gr 25 gr 100 gr
S Beef rice w ith vegetables 57,5 gr 230 gr Beans w ith dry meat 50 gr 200 gr
A
T Cereal powder
U Chicken soup w ith Beef soup w ith vege-
R "MINGAU" with 42,5 gr 4 170 gr 40 gr 4 160 gr 40 gr 4 160 gr
D vanilla
A
Ref reshment in pow der Ref reshment in pow der
Y 25 gr 100 gr 25 gr 100 gr
Beef noodle w ith Chichen rice w ith
55 gr 220 gr 57,5 gr 230 gr
S vegetables vegetables
U
Beef soup w ith vege- Chicken soup w ith
N Red fruits m ilk 30 gr 4 120 gr 40 gr 4 160 gr 40 gr 4 160 gr
A
25 gr 100 gr 25 gr 100 gr

DAY OF P O R T IO N N º. O F QUANTITY P O R T IO N N º. O F QUANTITY P O R T IO N N º. O F QUANTITY
MENU MENU MENU
WEEK P / P ER SON P E O P LE TOTAL P / P ER SON P E O P LE TOTAL P / P ER SON P E O P LE TOTAL
M Beans w ith dry meat 50 gr 200 gr Beef rice w ith vegetables 57,5 gr 230 gr
O
N
Cereal powder Chicken soup w ith Beef soup w ith vege-
D "MINGAU" with 42,5 gr 4 170 gr 40 gr 4 160 gr 40 gr 4 160 gr
A coconut
25 gr 100 gr 25 gr 100 gr
Chichen rice w ith Beef noodle w ith
T 57,5 gr 230 gr 55 gr 220 gr
U vegetables vegetables
E Beef soup w ith vege- Chicken soup w ith
S Chocolate m ilk 30 gr 4 120 gr 40 gr 4 160 gr 40 gr 4 160 gr
D
A
Y 25 gr 100 gr 25 gr 100 gr
W Chicken noodle w ith
E Beef rice w ith vegetables 57,5 gr 230 gr 55 gr 220 gr
vegetables
D
N Cereal powder Chicken soup w ith Beef soup w ith vege-
E "MINGAU" with 170 gr 40 gr 160 gr 40 gr 160 gr
S
42,5 gr 4 vegetable and noodles 4 tables and noodles 4
D vanilla
Y 25 gr 100 gr 25 gr 100 gr
Chichen rice w ith
T 57,5 gr 230 gr Beans w ith dry meat 50 gr 200 gr
H vegetables
U
R Beef soup w ith vege- Chicken soup w ith
S Red fruits m ilk 30 gr 4 120 gr 40 gr 4 160 gr 40 gr 4 160 gr
D
A
Y 25 gr 100 gr 25 gr 100 gr
Chicken noodle w ith Chichen rice w ith
F 55 gr 220 gr 57,5 gr 230 gr
R
I Cereal powder
A coconut
25 gr 100 gr 25 gr 100 gr
Beef noodle w ith
S 55 gr 220 gr Beans w ith dry meat 50 gr 200 gr
A vegetables
T
U Beef soup w ith vege- Chicken soup w ith
R Chocolate m ilk 30 gr 4 120 gr 40 gr 4 160 gr 40 gr 4 160 gr
D
A
Y 25 gr 100 gr 25 gr 100 gr
Chichen rice w ith
S 57,5 gr 230 gr Beef rice w ith vegetables 57,5 gr 230 gr
vegetables
U
A vanilla
25 gr 100 gr 25 gr 100 gr

MENU MENU MENU
Chichen rice w ith
M Beans w ith dry meat 50 gr 200 gr 57,5 gr 230 gr
vegetables
O
D Red fruits m ilk 30 gr 4 120 gr 40 gr 4 160 gr 40 gr 4 160 gr
A
25 gr 100 gr 25 gr 100 gr
T 57,5 gr 230 gr 55 gr 220 gr
U
E
Cereal powder
D coconut
Y 25 gr 100 gr 25 gr 100 gr
W
E Beans w ith dry meat 50 gr 200 gr Beef rice w ith vegetables 57,5 gr 230 gr
D
N
E
S tables and noodles vegetable and noodles
D
Y 25 gr 100 gr 25 gr 100 gr
Beef noodle w ith Chichen rice w ith
T 55 gr 220 gr 57,5 gr 230 gr
H vegetables vegetables
U Cereal powder
R Chicken soup w ith Beef soup w ith vege-
D vanilla
A
Y 25 gr 100 gr 25 gr 100 gr
Chichen rice w ith
F 57,5 gr 230 gr Beans w ith dry meat 50 gr 200 gr
R vegetables
I Beef soup w ith vege- Chicken soup w ith
D Red fruits m ilk 30 gr 4 120 gr 40 gr 4 160 gr 40 gr 4 160 gr
A
25 gr 100 gr 25 gr 100 gr
S Chicken noodle w ith
Beef rice w ith vegetables 57,5 gr 230 gr 55 gr 220 gr
A vegetables
T
U
Cereal powder
R "MINGAU" with 42,5 gr 4 170 gr 40 gr 4 160 gr 40 gr 4 160 gr
D
coconut
A
25 gr 100 gr 25 gr 100 gr
Chicken noodle w ith Chichen rice w ith
55 gr 220 gr 57,5 gr 230 gr
S vegetables vegetables
U
A
25 gr 100 gr 25 gr 100 gr

MENU MENU MENU
Chicken noodle w ith
55 gr 220 gr Beans w ith dry meat 50 gr 200 gr
M vegetables
O Cereal powder
N Chicken soup w ith Beef soup w ith vege-
"MINGAU" with 42,5 gr 4 170 gr 40 gr 4 160 gr 40 gr 4 160 gr
D vegetable and noodles tables and noodles
A vanilla
25 gr 100 gr 25 gr 100 gr
T Chichen rice w ith Chicken noodle w ith

57,5 gr 230 gr 55 gr 220 gr
U vegetables vegetables
E
S Red fruits m ilk 30 gr 4 120 gr 40 gr 4 160 gr 40 gr 4 160 gr
A
25 gr 100 gr 25 gr 100 gr
W Chichen rice w ith
E
Beans w ith dry meat 50 gr 200 gr 57,5 gr 230 gr
vegetables
D
E "MINGAU" with 42,5 gr 4 170 gr 40 gr 4 160 gr 40 gr 4 160 gr
S vegetable and noodles tables and noodles
D coconut
Y 25 gr 100 gr 25 gr 100 gr
T
Beef noodle w ith
55 gr 220 gr Beef rice w ith vegetables 57,5 gr 230 gr
H vegetables
U
R Beef soup w ith vege- Chicken soup w ith
S Chocolate m ilk 30 gr 4 120 gr 40 gr 4 160 gr 40 gr 4 160 gr
D
A
Y
25 gr 100 gr 25 gr 100 gr
Chichen rice w ith

F 57,5 gr 230 gr Beef rice w ith vegetables 57,5 gr 230 gr
vegetables
R
I Cereal powder
D "MINGAU" with 42,5 gr 4 170 gr Chicken soup w ith 4 Beef soup w ith vege- 4
40 gr 160 gr 40 gr 160 gr
A vanilla vegetable and noodles tables and noodles
Y
25 gr 100 gr 25 gr 100 gr
S 57,5 gr 230 gr 55 gr 220 gr
A vegetables vegetables
T
U Beef soup w ith vege- Chicken soup w ith
R Red fruits m ilk 30 gr 4 120 gr 40 gr 4 160 gr 40 gr 4 160 gr
D
Y 25 gr 100 gr 25 gr 100 gr
Beef rice w ith vegetables 57,5 gr 230 gr Beans w ith dry meat 50 gr 200 gr
S
U Cereal powder
N Chicken soup w ith Beef soup w ith vege-
"MINGAU" with 42,5 gr 4 170 gr 40 gr 4 160 gr 40 gr 4 160 gr
D vegetable and noodles tables and noodles
A coconut
25 gr 100 gr 25 gr 100 gr
PHOTOGRAPHIES
OF THE PRODUCTS
Exportation:
Vitor Barata / Eduardo Moniz
Fone: 00 351 915432048 / Fone: 00 351 918425295
e-mail: vitormbarata.sustentare@gmail.com
e-mail: edmoniz.sustentare@gmail.com

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FOOD PROGRAM

PREGNANT WOMEN NUTRITIONAL PROGRAM

SUSTENTARE has, now, launched an international operation.

Creation of the staple food - PREGNANT WOMEN

- To improve pregnant women nutritional status.

- To prevent iron deficiency anemia.

- To increase the nutritional intake to pregnancy’s levels metabolic needs.

4. Poor dietary habits;

6. Part of a dietetic program for weight control;

7. Eating a vegetarian diet without adequate intake of dairy products.

Monthly distribution of nutritional kits to pregnant women.

This program will consist of:

- Introducing the menus

- List of foods to prepare the menus

- Determining the quantities per serving

- Sustainable food distribution and storage

- Training the food handlers

- Nutritionist’s follow up.

With the program’s on going operationalization we hope as positive results:

- STAPLE FOOD IS COMPOSED BY 28 BAGS, BEING 1 FOR EACH DAY OF 4 WEEKS.

- FRONT AND BACK FOR EACH OF THE 28 PACKS.

THE BAGS THE DAY CONSISTS OF:

1 - BAG FOR BREAKFAST

(FAMILY 4 PERSONS, 3 MEALS / DAY PER PERSON)

COMPOSITION FOR 4 WEEKS

- MILK DRINKS OF CHOCOLATE MILK

BREAKFAST LUNCH DINNER

Chichen rice w ith Chicken noodle w ith

BREAKFAST LUNCH DINNER

BREAKFAST LUNCH DINNER

BREAKFAST LUNCH DINNER

T Chichen rice w ith Chicken noodle w ith

Chichen rice w ith

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