DSpace Collection:

University food environment: development and test of healthy food for sale in Commissaries in a University in the South of Brazil

2020-01-12T03:09:32Z

Title: University food environment: development and test of healthy food for sale in Commissaries in a University in the South of Brazil

Characterization of food offer at a university cafeteria

2020-01-12T03:09:25Z

Title: Characterization of food offer at a university cafeteria

Impact of a web-based intervention to improve nutritional literacy in families of pre-school children: The Nutriscience program

2019-07-16T08:55:08Z

Title: Impact of a web-based intervention to improve nutritional literacy in families of pre-school children: The Nutriscience program

A importância das políticas de base territorial para evitar os cenários de risco de má nutrição em maiores de 64 anos em Vila Nova de Gaia - estudo de caso nas três freguesias de Valadares, Vilar do Paraíso e Madalena

2019-06-06T09:38:08Z

Title: A importância das políticas de base territorial para evitar os cenários de risco de má nutrição em maiores de 64 anos em Vila Nova de Gaia - estudo de caso nas três freguesias de Valadares, Vilar do Paraíso e Madalena Description: No âmbito do projeto PRONUTRISENIOR (EEA Grant-81NU5) procurou-se desenvolver um índice de risco geonutricional para maiores de 64 anos residentes em Vila Nova de Gaia (VNG) nas freguesias de Valadares, Vilar do Paraíso e Madalena. Para este trabalho foi realizada uma avaliação do território de intervenção da Unidade de Saúde Familiar Nova Via (USF-NV), com o intuito de identificar as principais determinantes geográficas que possam explicar os resultados da avaliação nutricional de uma amostra de 602 utentes da USF-NV maiores de 64 anos (19,6% do universo de utentes maiores de 64 anos). A análise cruzada das características biogeofísicas e socioeconómicas das 3 freguesias, da localização dos fornecedores de alimentos (185) e dos diversos fornecedores de apoio social aos idosos (18), conduziu à identificação preliminar de algumas das variáveis-chave para a caracterização da vulnerabilidade social, económica e ambiental e posteriormente, com suporte na análise hierárquica de processos, caracterizar o risco geonutricional para os idosos destas freguesias. Os resultados preliminares mostram a importância de contemplar no ordenamento territorial o potencial multifinalitário de cada decisão e a necessidade de convocar para a reflexão as especificidades de cada combinação people & place nas suas múltiplas dimensões, se o objetivo for a promoção de contextos saudáveis de vida.

Stages of change towards healthy eating by Portuguese senior population

2019-06-06T09:38:34Z

Title: Stages of change towards healthy eating by Portuguese senior population

Attitudes related to minimally processed fruit and vegetables use/consumption by food service elderly institutions.

2019-06-06T09:36:40Z

Title: Attitudes related to minimally processed fruit and vegetables use/consumption by food service elderly institutions.

Children's satisfaction with school lunch in public primary schools

2019-06-06T09:38:10Z

Title: Children's satisfaction with school lunch in public primary schools

Physicochemical Characterization of Kiwifruit (Actinidia deliciosa 'Hayard' from different European countries

2019-06-06T09:38:38Z

Title: Physicochemical Characterization of Kiwifruit (Actinidia deliciosa 'Hayard' from different European countries

POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN DIFFERENT TYPES OF CHARCOAL GRILLED MEAT

2019-06-06T09:38:16Z

Title: POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN DIFFERENT TYPES OF CHARCOAL GRILLED MEAT Abstract: The goal of this work was the quantification of carcinogenic polycyclic aromatic hydrocarbons(PAHs) in charcoal grilled beef, pork and chicken using domestic grilling conditions and estimation of intake per 100g of cooked meat. All samples were grilled at 200 ºC. The visual aspect of the final products was well-done. PAHs extraction was performed using sonication followed by purification on SPE, and analyses by high performance liquid chromatography and fluorescence detection. Different quantitative profiles were observed in meat samples for the eight PAHs selected as indicators of carcinogenic PAHs in foods (PAH8). Benzo[a]pyrene(BaP) usually described as PAHs marker was 0.41, 2.71 and 3.14 ng/g, respectively, in beef, pork and chicken). Concerning PAH8 the mean levels were 3.20, 20.58 and 24.97 ng/g in the same samples. BaP and PAH8 were significantly correlated (p < 0.05) with fat content of raw meat. Positive correlation between BaP and PAH8 indicates that BaP is a good marker of the occurrence of PAHs. The consumption of charcoal grilled fatty meat leads to an extremely high dietary exposure to PAHs.

Development and validation of na eating selfefficacy scale

2019-06-06T09:38:28Z

Title: Development and validation of na eating selfefficacy scale

Macronutrient composition of cooked dishes for patients with Phenylketonuria

2019-06-06T09:38:42Z

Title: Macronutrient composition of cooked dishes for patients with Phenylketonuria Abstract: [Abstract] Description: [Resumo]

Urocortin-2 attenuates pulmonary arterial hypertension

2019-06-06T09:37:24Z

Title: Urocortin-2 attenuates pulmonary arterial hypertension

A Dynamical Model for the fermentativeproduction of fructooligosaccharides

2019-06-06T09:37:09Z

Title: A Dynamical Model for the fermentativeproduction of fructooligosaccharides

Dietary habits and metabolic syndrome in middle-aged Europeans.

2019-06-06T09:38:25Z

Title: Dietary habits and metabolic syndrome in middle-aged Europeans. Abstract: [abstract] Description: [resumo]

Neuregulin attenuates right ventricular hypertrophy and dysfunction in an experimental model of pulmonary hypertension.

2019-06-06T09:37:41Z

Title: Neuregulin attenuates right ventricular hypertrophy and dysfunction in an experimental model of pulmonary hypertension. Abstract: [abstract] Description: [resumo]

Promoting gastronomy through Chef's recipes.

2019-06-06T09:37:27Z

Title: Promoting gastronomy through Chef's recipes. Abstract: Gastronomy is considered patrimony of the Portuguese culture. Portuguese traditional recipes are important in several aspects, such as its history, ethnography, ancientness, authenticity and unique characteristics which allowed the designation of national patrimony by law. INATEL is a public institute, which holds 14 hotel units spread across the country, serving more than 2.5 million meals per year and for the past years has been concerned with gastronomy and health promotion.The aim of this paper was to describe the process of promoting Portuguese regional gastronomy within INATEL, through the dissemination of traditional recipes. "The Chef suggests" project was launched in 2002, aiming to promote the hotels and their regional gastronomy. It consists of 1-2 pages in the INATEL's monthly magazine (around 200 000 copies), composed by regional recipes with their respective ingredients, photos and nutritional composition. Information texts about each recipe are provided according to its history, tradition and/or nutritional content. The project included until now soups (9), meat (21) and fish and seafood dishes (40) as well as desserts (31). Recipes were selected if considered to be regional, to use local ingredients and/or considered to be typically Portuguese. Chefs of each hotel were invited to suggest recipes with the identified characteristics, popular and well accepted amongst customers. Each recipe is subject to the nutritionist's approval which includes assessment of its nutritional value and gastronomic history. With this initiative, both the institution and the chefs are promoted. The published recipes can also be used to attract customers to the hotel, in order to taste the local gastronomy but they are also a useful source of nutritional information. Being cultural patrimony, our gastronomy must be used as an important agent to attract tourism. By investing in the quality of Portuguese cuisine using traditional recipes, INATEL wants to contribute to the aim of combining the promotion of Portuguese gastronomy, healthy choices and the tourism economical activity.Keywords: gastronomy, recipes, Portugal, hotels.

Effect of deep-fat fried and oven baked in battered/breaded food products

2019-06-06T09:37:13Z

Title: Effect of deep-fat fried and oven baked in battered/breaded food products

Retention of fat in fried potatoes with different cuts

2019-06-06T09:37:15Z

Title: Retention of fat in fried potatoes with different cuts Abstract: [Abstract] Description: [Resumo]

Correlatos psicopatológicos do comportamento alimentar em estudantes portugueses do Ensino Superior

2019-06-06T09:37:01Z

Title: Correlatos psicopatológicos do comportamento alimentar em estudantes portugueses do Ensino Superior

Ciências do consumo alimentar: Comparação de cursos de 2º ciclo (Mestrado) em regime online presencial

2019-06-06T09:38:12Z

Title: Ciências do consumo alimentar: Comparação de cursos de 2º ciclo (Mestrado) em regime online presencial Description: Neste estudo exploratório pretendeu-se estudar as narrativas dos estudantes de 2º ciclo (mestrado) nodomínio das ciências do consumo alimentar, comparando as expectativas dos estudantes, as estratégiasadoptadas na organização da aprendizagem, bem como as interacções dos estudantes em dois cursos:regime de e-learning versus presencial. A metodologia de pesquisa neste estudo é de naturezaqualitativa, sendo que a técnica de recolha de informação utilizada foi a entrevista semi-estruturada,tendo por base guião desenvolvido a partir de investigações anteriores. A análise qualitativa deconteúdo das entrevistas revelou que os estudantes de ambos os cursos estão igualmente satisfeitoscom os referidos cursos, confirmando-se as expectativas genéricas previamente estabelecidas. Paraambos os cursos, os estudantes reclamam mais aulas práticas e laboratoriais. Ambos os regimes deensino (e-learning e presencial) contribuem para a real aquisição de competências no domínio dasciências do consumo alimentar. O regime blended-learning surge assim como uma solução convergentedas necessidades expressas pelos estudantes.