4 documents found, page 1 of 1
Effect of three cooking methods on cooking loss and edible weight of rabbit meat
Gonçalves, C; Silva-Santos, T; Ferreira, L; Santos, I; Silva, M; Nunes, P; Teixeira, J; Monteiro, D; Pinheiro, VIntroduction: Mediterranean diet features gastronomic heritage that includes rabbit dishes. Some food composition tables present scant information regarding the yield and edible parts of rabbit meat. Objectives: This study seeks to investigate how various cooking techniques impact the cooking loss and edible weight of different cuts of rabbit meat. Methodology: Six male rabbits were slaughtered and the carcasse...
Consumption of ultra-processed foods and relationship with sodium and potassium...
Anjos, Inês; Silva-Santos, T; Moreira, Pedro; Padrão, Patrícia; Pinho, Olívia; Gonçalves, C.<jats:p>Introduction: Higher consumption of ultra-processed foods (UPF) had been associated with higher risk of non-communicable diseases (NCD) and NCD-promoting nutrient profile such as high sodium content and low potassium content. The objective of the study was to evaluate the level of food processing according to the NOVA classification and its relationship with sodium and potassium intake estimated by 24-h...
Innovative equipment to monitor and control salt usage when cooking at home: iM...
Gonçalves, C; Silva-Santos, T; Abreu, S; Padrão, P; Graça, P; Oliveira, L; Esteves, S; Norton, P; Moreira, P; Pinho, OIntroduction. Excessive salt intake is a public health concern due to its deleterious impact on health. Most of the salt consumed come from those that are added when cooking. This study will improve knowledge on the effectiveness of interventions to reduce salt consumption among consumers. Methods and analysis. In this randomised clinical trial, we will be evaluating the efficacy of an intervention—the Salt Con...
Knowledge and behaviors regarding salt intake according to urinary Na excretion...
Silva-Santos, T; Moreira, P; Padrão, Patrícia; Abreu, S; Pinho, O; Gonçalves, C<jats:title>Abstract</jats:title> <jats:sec> <jats:title>Background</jats:title> <jats:p>Understanding salt-related knowledge, attitudes and behaviors can help the design of effective health interventions. Therefore, our objective was to describe knowledge and behaviors related to salt intake according to urinary sodium excretion and blood pressure in University workers.</jats:p> </jats:sec> <jats:sec> <jats:ti...