Abstract:
Religions are characterized by the various forms of food use, besides the meanings and values added to them. Many religions adopt fasting to purify themselves, disconnecting from basic needs such as eating and drinking, to establish a greater connection with God. Christianity has as one of its greatest celebrations Easter, representing the resurrection of Christ, preaching Lent as a preparation for that moment. Lent is marked by penances, fasts, prayers and especially by the abstention of red meat. Red meat has numerous nutrients such as proteins, minerals and vitamins essential for the human body. The work consists of a bibliographical review and uses as support theoretical references as articles on the theme chosen to identify and verify the nutritional relationship of food restrictions during Lent for human health.
