This page brings together three nutrition booklets I designed for the health services of the Federal Prosecution Service of Brazil (MPF): one on food storage, one on food substitutions, and one on jar salads. The nutrition team wrote the content, and all three are in Portuguese. I was responsible for the graphic design, illustration, and layout.
The goal in each was to make technical guidance easy to use in the kitchen. The booklets rely on numbered steps, tables, and a consistent page structure so readers can find what they need quickly, and the visual language is friendly rather than clinical.
How to store food (Como Armazenar os Alimentos)
A guide to keeping food safe and cutting waste at home. It explains how to clean and organize the refrigerator, how long common foods last in the fridge and the freezer, what to freeze and what to leave out, how to blanch vegetables before freezing, and how to portion, label, and thaw safely. Blanching gets its own six-step sequence, with a table of times by vegetable.
How to substitute food (Como Substituir os Alimentos)
A reference for swapping one food for another without changing the calories much. It covers 13 groups, including vegetables, meats and other proteins, cereals, legumes, fruits, nuts and seeds, dairy, and sweeteners. Each option appears with a household measure, its weight in grams, and its calories, and a calorie table at the end lists them all together. The values come from two Brazilian food composition tables, TACO and TBCA.
How to assemble a jar salad (Como Montar Saladas de Pote)
A compact guide to building a salad in a jar, layered from the bottom up: dressing, legumes, protein, vegetables, carbohydrates, and leaves. Each layer lists ingredient options and suggested amounts.
All three booklets are available for download on the MPU Health Portal.
Client: Federal Prosecution Service of Brazil (MPF)
Role: Graphic Design, Illustration, Editorial Design
Tools: Adobe Illustrator, Photoshop, InDesign
Year: 2024
