7 documents found, page 1 of 1
Distinction of bakeries that meet the ambitious goal set for the year 2021 for ...
Santiago, Susana; Nascimento, A.; Santos, Mariana; Calhau, M.A.; Castanheira, IsabelSalt consumption in Portugal (7.4 g/day) is still higher than the maximum recommended dose by the World Health Organization (5 g/day). The consumption of bread in Portugal represents 18% of the daily consumption of salt. In 2009, a Portuguese law limited the maximum salt content in bread to 1.4g of NaCl/100g of bread. The “Bread Stamp with less salt, same flavor" project comes under the protocol established bet...
Teores de sódio e açúcar em alimentos, destinados a lactentes e crianças jovens...
Santos, Mariana; Matias, Filipa; Calhau, M.A.; Rito, A.; Loureiro, IsabelA alimentação desde o momento da conceção, ao longo da gravidez e nos primeiros dias de vida é considerada uma janela de oportunidades para a aquisição de hábitos alimentares saudáveis que poderão manter-se pela vida fora. A OMS recomenda que a amamentação seja exclusiva até aos 6 meses de idade, oferecendo inúmeros benefícios para o bebé e para a mãe. A alimentação complementar é essencial na transição de uma ...
Potassium Food sources in Portuguese diet
Nascimento, A.C.; Santiago, Susana; Coelho, Mariana; Calhau, M.A.Potassium is an essential nutrient involved in fluid, acid and electrolyte balance and is required for normal cellular function. Dietary deficiency of potassium is very uncommon due to its widespread occurrence in foods. Potassium is classified as a nutrient of public health concern, because its under consumption has been linked in scientific literature to adverse health outcomes. The aims of this study were to...
Risk assessment as a tool to improve infant food Safety
Alvito, Paula; Assunção, Ricardo; Martins, Carla; Calhau, M.A.Children can be biologically more sensitive to certain toxicants on a body weight basis than adults. Current understanding of the rates of maturation of metabolism and evidence from case studies indicated that this population group typically lack the capacity to detoxify and eliminate substances as readily as adults. Consequently, a disproportionate burden of exposure from food contaminants, as mycotoxins, is b...
Sodium and Potassium Intake from School Meals
Santos, Mariana; Nascimento, Ana C.; Santiago, S; Calhau, M.A.; Rito, A.; Loureiro, IsabelIntroduction: Children consume more than one-third of their daily food intake in schools, suggesting that these environments are ideal places for intervening on poor dietary behaviours. School meals play an important role in children’s diet especially for elementary school children aged from 6 to 9 years, to support normal growth, as well as the acquisition of taste and food preferences. Methodology: The purpos...
Food packaging providing reliable information to consumers with gluten intolerance
Matias, Filipa Nunes; Santos, Mariana; Calhau, M.A.Food safety continues to mobilize all aspects of the food chain, from producers to consumers. Thus, labelling has proved to be an important tool during the buying decision: the label is the first link between the product and consumers. Food packaging provides consumers with relevant information about the product, allowing them to make conscious, healthy and safe choices, especially to those suffering from food ...
Evaluation of total mercury in food available in the portuguese market
Santiago, Susana; Santos, Mariana; Calhau, M.A.Heavy metal contamination in food is one of the food safety issues due to the potential human health risks. Mercury, the most volatile heavy metal, occurs widely in the environment from both natural sources and human activities Mercury exposure may cause neurotoxin effects and motor function impairment, harm the cardiovascular system and cause genetic damage. Dietary exposure is the main pathway for mercury int...