Comida de Verdade 2: Como mudar a alimentação de casa?

• Subscribe to the channel: http://bit.ly/CanalPanelinha Rita and Professor Monteiro point out ways to guarantee real food on the family table every day. About the course: Real Food is a 10-lesson course, produced by Panelinha in partnership with USP/NUPENS, with the support of the Brazilian Society of Cardiology. Read more: http://www.panelinha.com.br/blog/rita... A healthy diet is based on real food, made at home. Need recipes? Access Panelinha's recipe bank: http://www.panelinha.com.br/home/rece... About Prof. Carlos A. Monteiro: Prof. Monteiro is a physician, with residency and master's degrees in preventive medicine. He holds a doctorate in public health (USP) and a post-doctorate from the Institute of Human Nutrition at Columbia University. He is also the coordinator of the Dietary Guidelines for the Brazilian Population, a document launched by the Ministry of Health in 2014 that has been praised worldwide for being revolutionary. You can learn more about his story in this profile on Rita's blog: http://www.panelinha.com.br/blog/rita... About Rita Lobo: Rita Lobo launched the first website of tested and photographed recipes for the Brazilian internet in 2000. Since then, Panelinha has grown, becoming a TV production company and book publisher. In addition to directing Panelinha, Rita has published six books, including the best-sellers Panelinha, Pitadas da Rita and Cozinha Prática. As publisher of Panelinha publishing house, Rita has launched books by Brazilian and foreign authors, including Pão Nosso by Luiz Américo Camargo, A cozinha baiana de Jorge Amado by Paloma Jorge Amado, and Jerusalém, sabores e receitas by Yotam Ottolenghi and Sami Tamimi. Here on YouTube, Rita presents the program Em uma panela só and produced the series *Pitadas*, made in stop motion, and *Santa Rita*, culinary techniques explained in great detail. For the cable channel GNT, Rita created and presents the program *Cozinha Prática*, produced by Estúdio Panelinha. Rita graduated in gastronomy from ICE (Institute of Culinary Arts) in New York.