FULL USE OF FOOD: LOW-COST ALTERNATIVE FOODS WITH HIGH NUTRITIONAL VALUE IN IMPROVING THE QUALITY OF LIFE OF THE NEEDY POPULATION

Abstract

The full use of food is an alternative capable of providing people with better nutritional consumption, saving food, helping to improve the quality of life of the population and reducing the impacts caused on the environment. Despite all the benefits related to this practice, many are unaware of the nutritional value contained in the parts seen as “less attractive” of food. This article is a bibliographic review on low cost and best efficacy alternative foods. The research was carried out from national scientific articles published between the years 2000 to 2020 consulted through databases such as Scielo, Google Scholar, BDTD, ANVISA and FAO. Nowadays the daily production of food is enough to feed the entire population. Despite this, hunger still kills one person every 3.5 seconds in the world. With this in mind, this article aimed to make a bibliographic survey on the ways in which the full use of food becomes functional compounds with high nutritional value for improving quality of life and preventing chronic diseases in the low-income population, as well as as providing autonomy and encouraging the diversification of eating habits, improving nutritional quality and consequently alleviating possible food shortages.