15 documents found, page 1 of 2
The effect of nutritional intervention in nutritional risk screening on hospita...
Oliveira, Raquel; Cabrita, Bruno; Cunha, Ângela; Silva, Sónia; PM Lima, João; Martins, Diana; Mendes, FernandoAbstract: Background: Lung cancer (LC) patients are prone to suffer from malnutrition. Malnutrition negatively affects patients’ response to therapy, increases the incidence of treatment-related side effects, and decreases survival. Early identification of LC patients who are malnourished or at risk of malnutrition can promote recovery and improve prognosis. Objective: This study aimed to assess the risk and nu...
Consumer perception and acceptability of lupin-derived products: a systematic r...
Abreu, Bruno; PM Lima, João; Rocha, AdaThe addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the rec...
Are intermediate school meals a real contribution to improve a healthy and sust...
Melo, Rita; PM Lima, João; Santos, Ana; Pinto, Ezequiel; Fialho, SóniaPurpose The purpose is to analyse the nutritional adequacy and carbon footprint of intermediated meals provided to preschool children and primary-level students in a Portuguese municipality. Design/methodology/approach An observational cross-sectional study was conducted with a convenience sampling consisting of school snacks from a Portuguese municipality. The nutritional assessment used food labels and a Port...
Are intermediate school meals a real contribution to improve a healthy and sust...
Melo, Rita; PM Lima, João; Baltazar, Ana Lúcia; Pinto, Ezequiel; Fialho, SóniaPurpose: The purpose is to analyse the nutritional adequacy and carbon footprint of intermediated meals provided to preschool children and primary-level students in a Portuguese municipality. Design/methodology/approach: An observational cross-sectional study was conducted with a convenience sampling consisting of school snacks from a Portuguese municipality. The nutritional assessment used food labels and a Po...
Personalized portion: a new approach in the future food service
Abreu, Bruno; Conceição, Mariana; Garcia, Mariana; Martins, Pedro; Rodrigues, Joana; Lapo, Rafaela; PM Lima, JoãoThe concept of the personalized portion is associated with the amount of food adapted to each person and their needs, the proposal is based on the integration of work environment of companies that collaborate with the contract catering sector. The key points to act and implement in the companies are: the implementation of the nutrition appointments; the development of the database with the information of each e...
Impact of a food education session on vegetables plate waste in a portuguese sc...
Marques, Cátia; PM Lima, João; Fialho, Sónia; Pinto, Ezequiel; Santos, AnaSeveral authors have shown that vegetables are the most commonly wasted component in school lunches and enhance the importance of food education on topics such as food waste and vegetable consumption. The present research evaluated the efficacy of a single session of food education on vegetables waste and consumption. The data collection was focused on primary school students from a school located in Guarda dis...
The efficacy of plant enzymes bromelain and papain as a tool for reducing glute...
Bradauskiene, Vijole; Vaiciulyte-Funk, Lina; Cernauskas, Darius; Dzingeleviciene, Reda; PM Lima, João; Bradauskaite, Aida; Tita, Mihaela AdrianaGluten-free products made from naturally gluten-free raw materials have an inferior taste and can cause deficiencies in various nutrients, especially non-starch polysaccharides. To address this problem, scientists are searching for new strategies to eliminate harmful gluten from wheat, rye, and barley and to produce balanced products with good organoleptic properties. This study evaluated the possibility of hyd...
Estudo qualitativo sobre a "proposta de ferramenta de avaliação qualitativa de ...
Ferreira, Liliana; Fialho, Sónia; Afonso, Cláudia; PM Lima, João; Pinto, Ezequiel; Santos, AnaAs contínuas alterações demográficas colocam-nos perante uma população cada vez mais envelhecida e com necessidades crescentes de cuidados alimentares, tanto numa ótica de cuidados de saúde, como de fornecimento de refeições, necessidade frequentemente suprida por serviços de alimentação coletiva. A qualidade nutricional e alimentar da oferta assume-se como um determinante major na saúde e satisfação dos idosos...
Perception of portuguese consumers regarding food labeling
Silva, Bruna; PM Lima, João; Santos, Ana; Pinto, Ezequiel; Fialho, SóniaFood labels are the first information tool used by consumers in the purchase and consumption of food products. Food labeling is a tool that can influence the consumers perception of quality and, in turn, their food choice. This study characterizes and demonstrates the importance of labeling and the degree of consumers’ perception and literacy about food labels through the application of an online questionnaire....
Proposta de grelha/lista de verificação de avaliação qualitativa de ementas des...
Simas, Patrícia; Santos, Ana; PM Lima, João; Fialho, Sónia; Pinto, EzequielINTRODUÇÃO: Sendo a alimentação um fator de risco modificável significativo para a incapacidade e morte prematura, urge a promoção de ambientes alimentares saudáveis incluindo sistemas que promovam uma dieta diversificada, equilibrada e saudável nos setores público e privado. A correta intervenção alimentar pode representar um importante reflexo na saúde dos clientes de uma Unidade de Alimentação e Nutrição, vi...