Detalles de la búsqueda
1.
Association of personal characteristics and cooking skills with vegetable consumption frequency among university students.
Appetite
; 166: 105432, 2021 11 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34089802
2.
Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial.
Appetite
; 130: 247-255, 2018 11 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30118784
3.
Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol.
Nutr J
; 16(1): 83, 2017 Dec 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-29262811
4.
Consumers' Response to Sugar Label Formats in Packaged Foods: A Multi-Methods Study in Brazil.
Front Nutr
; 9: 896784, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-35782932
5.
University Students' Knowledge and Perceptions About Concepts, Recommendations, and Health Effects of Added Sugars.
Front Nutr
; 9: 896895, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-35757263
6.
Food additives in childhood: a review on consumption and health consequences.
Rev Saude Publica
; 56: 32, 2022.
Artículo
en Inglés, Portugués
| MEDLINE | ID: mdl-35544885
7.
Trans-Fat Labeling in Packaged Foods Sold in Brazil Before and After Changes in Regulatory Criteria for Trans-Fat-Free Claims on Food Labels.
Front Nutr
; 9: 868341, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-35662949
8.
Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil.
Front Nutr
; 9: 875913, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-36046127
9.
The adaptation, validation, and application of a methodology for estimating the added sugar content of packaged food products when total and added sugar labels are not mandatory.
Food Res Int
; 144: 110329, 2021 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-34053533
10.
Adaptação de receitas culinárias de um programa de intervenção em habilidades culinárias para indivíduos com diabetes tipo 2: um estudo de viabilidade / Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study
Demetra (Rio J.)
; 18: 74398, 2023.
Artículo
en Inglés, Portugués
| LILACS | ID: biblio-1532328
11.
Food additives in childhood: a review on consumption and health consequences / Aditivos alimentares na infância: uma revisão sobre consumo e consequências à saúde
Rev. saúde pública (Online)
; 56: 1-22, 2022. tab, graf
Artículo
en Inglés, Portugués
| LILACS, BBO - odontología (Brasil) | ID: biblio-1377227
12.
Cooking skills during the Covid-19 pandemic / Habilidades culinárias em tempos de pandemia pela Covid-19
Rev. Nutr. (Online)
; 33: e200172, 2020.
Artículo
en Inglés
| LILACS, SES-SP | ID: biblio-1136686
13.
Development of culinary recipes in an intervention program with Brazilian university students / Desenvolvimento de receitas culinárias em programa de intervenção com universitários brasileiros
Rev. Nutr. (Online)
; 31(4): 397-411, July-Aug. 2018. tab, graf
Artículo
en Inglés
| LILACS | ID: biblio-1041267
14.
The concept of cooking skills: A review with contributions to the scientific debate / O conceito de habilidades culinárias. uma revisão com contribuições ao debate científico
Rev. Nutr. (Online)
; 31(1): 119-135, Jan.-Feb. 2018. tab, graf
Artículo
en Inglés
| LILACS | ID: biblio-1041237
15.
Food intake of university students / Consumo alimentar de estudantes universitários
Rev. Nutr. (Online)
; 30(6): 847-865, Nov.-Dec. 2017. tab
Artículo
en Inglés
| LILACS | ID: biblio-1041233
16.
Benefits and risks of fish consumption for the human health / Benefícios e riscos do consumo de peixes para a saúde humana
Rev. nutr
; 25(2): 283-295, mar.-abr. 2012. tab
Artículo
en Inglés
| LILACS | ID: lil-645504
17.
Aquecimento de vinho tinto e suco de uva utilizados em preparações culinárias não afeta a capacidade antioxidante e o teor de fenóis totais / Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content
Rev. nutr
; 24(1): 153-159, jan.-fev. 2011. tab
Artículo
en Portugués
| LILACS | ID: lil-588216
Resultados
1 -
17
de 17
1
Próxima >
>>