39 documents found, page 1 of 4
School feeding programs : what happens globally?
Cupertino, Alessandra Fabrino; Ginani, Verônica Cortez; Cupertino, Ana Paula; Botelho, Raquel Braz AssunçãoSchool feeding programs (SFPs) are an important effort to address food insecurity, improve nutritional education, and ultimately improve health outcomes. The objective of this research was to describe the nutritional, cultural, food safety, and agro-family participation of SFPs in different countries and observe the SFP in low-middle and high-income countries to establish disparities. The study followed documen...
Brazilian food handlers' years of work in the foodservice and excess weight : a...
Fideles, Ingrid Cardoso; Akutsu, de Cassia Coelho de Almeida; Costa, Priscila Ribas De Farias; Souza, Jamacy Costa; Barroso, Rosemary da Rocha FonsecaThis study aimed to evaluate the association between the years of work of food handlers in the foodservice and excess weight among Brazilian low-income food handlers. A total of 559 food handlers from all Brazilian regions were characterized using a questionnaire. Weight and height were measured to estimate the Body Mass Index and classify the individuals. The association between food handlers’ years of work in...
Eating competence and aspects related to a gluten-free diet in Brazilian adults...
Oliveira, Pâmela Mayara de; Zandonadi, Renata Puppin; Cutrim, Amanda Moreira Veloso; Nakano, Eduardo Yoshio; Queiroz, Fabiana Lopes Nalon deThis cross-sectional study aims to assess eating competence (EC—an intra-individual approach to food, behaviors, and attitudes related to food) and aspects related to a gluten-free diet (GFD) in Brazilian adults with gluten-related disorders (GRDs). The research was conducted using an online survey with a self-reported instrument consisting of 40 items, organized into three parts: (I) Socioeconomic and demograp...
Are vegan alternatives to meat products healthy? : a study on nutrients and mai...
Romão, Bernardo; Botelho, Raquel Braz Assunção; Nakano, Eduardo Yoshio; Raposo, António; Han, Heesup; Vega-Muñoz, Alejandro; Ariza-Montes, AntonioProteins are essential components in human nutrition, and animal products are usually the primary sources of human ingestion. However, the number of adherents to vegetarian and vegan diets has grown significantly, highlighting the need for alternatives to replace animal proteins. Meat substitutes aim to mimic the nutritional value and sensory characteristics of meat. However, studies suggest differences in thei...
Eating competence associated with food consumption and health outcomes among Br...
Queiroz, Fabiana Lopes Nalon de; Nakano, Eduardo Yoshio; Botelho, Raquel Braz Assunção; Ginani, Verônica Cortez; Cançado, André Luiz FernandesThis study aimed to associate Eating Competence (EC) with food consumption and health outcomes in the Brazilian adult population. Researchers developed a questionnaire to associate EC with sociodemographic information, health outcomes, and food consumption. Data on body weight and height was referred to by participants in the questionnaire, and body mass index (BMI) was calculated and classified. A question to ...
A study on perception and exposure to occupational risks at public school food ...
Ferreira, Jeane dos Santos; Araújo, Maria da Purificação Nazaré; Botelho, Raquel Braz Assunção; Zandonadi, Renata Puppin; Nakano, Eduardo YoshioFood service work is hazardous due to the intense rhythm of food production, and the working conditions can cause discomfort, fatigue, and occupational accidents and illnesses. For the perception of exposure to occupational hazards, workers must participate in continuing education programs. This study aimed to verify the perception and exposure to occupational risks at school food services (SFS) in Bahia, Brazi...
Impact of gluten-free sorghum bread genotypes on glycemic and antioxidant respo...
Gallo, Lorenza Rodrigues dos Reis; Reis, Caio Eduardo Gonçalves; Mendonça, Márcio Antônio; Silva, Vera Sônia Nunes da; Pacheco, Maria Teresa BertoldoSorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread samples were produced with three different sorghum genotypes. The samples were analyzed for chemical composition, resist...
Food neophobia among Brazilian children : prevalence and questionnaire score de...
Almeida, Priscila Claudino de; Vasconcelos, Ivana Aragão Lira; Zandonadi, Renata Puppin; Nakano, Eduardo Yoshio; Raposo, António; Han, HeesupThis study aims to create and validate a score to classify food neophobia among Brazilian children (from the ages of 4 to 11 years) and investigate the prevalence of food neophobia. This descriptive cross-sectional population-based study is conducted following three steps: (i) the application of an instrument to identify food neophobia in Brazilian children by their caregivers; (ii) the instrument’s score defin...
Occupational risk assessment in school food services : instruments’ constructio...
Ferreira, Jeane dos Santos; Araújo, Maria da Purificação Nazaré; Barroso, Rosemary da Rocha Fonseca; Botelho, Raquel Braz AssunçãoOccupational risk assessment in school food services (SFS) should include factors related to occupational hygiene, physical–functional planning, worker health, and good meal production practices. This study aimed to develop an instrument to assess occupational risk in school food services and perform content validation and semantic evaluation. The research included three steps: (i) instrument’s development; (ii...
How do consumers understand food processing? : a study on the Brazilian population
Monteiro, Jordanna Santos; Nakano, Eduardo Yoshio; Zandonadi, Renata Puppin; Botelho, Raquel Braz Assunção; Araújo, Wilma Maria CoelhoFood guides are official documents that guide consumers’ food choices. They inform the qualitative classification of food groups and messages on how to adopt a healthy diet. The classifications and nomenclatures adopted in these documents vary according to cultural, nutritional, and scientific criteria. This study aimed to evaluate the understanding of Brazilian consumers regarding food classification according...