Search Results - "Proenca, Rossana Pacheco da Costa"

Regional foods in Brazilian school meals by Fabri, Rafaela Karen, Proença, Rossana Pacheco da Costa, Martinelli, Suellen Secchi, Cavalli, Suzi Barletto

“…Purpose – The purpose of this paper is to identify regional foods and analyze its use on school menus of a Brazilian city, as well as the respect to symbolic…”
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Vegetable Consumption and Factors Associated with Increased Intake among College Students: A Scoping Review of the Last 10 Years by Mello Rodrigues, Vanessa, Bray, Jeffery, Fernandes, Ana Carolina, Luci Bernardo, Greyce, Hartwell, Heather, Secchi Martinelli, Suellen, Lazzarin Uggioni, Paula, Barletto Cavalli, Suzi, Proença, Rossana Pacheco da Costa

“…Vegetable consumption is a predictor for improved health outcomes, such as reduced obesity and likelihood of food-related noncommunicable diseases. Young…”
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The Brazilian population consumes larger serving sizes than those informed on labels by Kraemer, Mariana Vieira dos Santos, Machado, Priscila Pereira, Kliemann, Nathalie, González Chica, David Alejandro, Proença, Rossana Pacheco da Costa

“…Purpose – The purpose of this paper is to relate average serving size intake by the Brazilian population and declared serving size, the presence of trans fat…”
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Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol by Bernardo, Greyce Luci, Jomori, Manuela Mika, Fernandes, Ana Carolina, Colussi, Claudia Flemming, Condrasky, Margaret D, Proença, Rossana Pacheco da Costa

“…Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food…”
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A comparison of sodium contents on nutrition information labels of foods with and without nutrition claims marketed in Brazil by Nishida, Waleska, Fernandes, Ana Carolina, Veiros, Marcela Boro, González Chica, David Alejandro, Proença, Rossana Pacheco da Costa

“…Purpose – The purpose of this paper is to compare the sodium content displayed on the labels of conventional processed food products (C) and of those with…”
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An exploration of the fruit and vegetable “foodscape” in a university setting for staff: A preliminary study by Bevan, Ann Lesley, Hartwell, Heather, Hemingway, Ann, Proenca, Rossana Pacheco da Costa

“…Purpose - The potential for the foodservice industry to be part of a public health strategy has led to a new understanding of this sector's role in a wider…”
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Serving sizes and energy values on the nutrition labels of regular and diet/light processed and ultra-processed dairy products sold in Brazil by Machado, Priscila Pereira, Kraemer, Mariana Vieira dos Santos, Kliemann, Nathalie, Colussi, Cláudia Flemming, Veiros, Marcela Boro, Proença, Rossana Pacheco da Costa

“…Purpose – The purpose of this paper is to analyse and compare the serving sizes and energy values reported on the nutrition information of all processed and…”
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Use of added sugars in packaged foods sold in Brazil by Scapin, Tailane, Fernandes, Ana Carolina, dos Anjos, Adilson, Proença, Rossana Pacheco da Costa

“…Studies have shown that the consumption of added sugars may be associated with harmful health effects. The present study investigated the presence and types of…”
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Assessment of the healthy dietary diversity of a main meal in a self-service restaurant: A pilot study by Bernardo, Greyce Luci, Proenca, Rossana Pacheco da Costa, Calvo, Maria Cristina Marino, Fiates, Giovanna MR, Hartwell, Heather

“…Purpose - The purpose of this paper is to present a first proposal of a healthy dietary diversity index to evaluate meals in self-service restaurants…”
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Declaration of free sugars from fruits on food labels: a scoping review by Padovan, Marina, Ares, Gaston, Scapin, Tailane, Kraemer, Mariana Vieira dos Santos, Chaddad, Maria Cecília Cury, Fernandes, Ana Carolina, Bernardo, Greyce Luci, Uggioni, Paula Lazzarin, Pettigrew, Simone, Proença, Rossana Pacheco da Costa

“…PurposeThe World Health Organization recommends limiting the intake of free sugars, which can be added to packaged foods and may appear on labels under…”
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Impact of a Cooking Intervention on the Cooking Skills of Adult Individuals with Type 2 Diabetes Mellitus: A Pilot Study by Fernandes, Clarice Mariano, Bernardo, Greyce Luci, Fernandes, Ana Carolina, Geraldo, Ana Paula Gines, Hauschild, Daniela Barbieri, Venske, Débora Kurrle Rieger, Medeiros, Fharlley Lohann, Proença, Rossana Pacheco da Costa, Uggioni, Paula Lazzarin

“…To investigate the impact of the Nutrition and Culinary in the Kitchen (NCK) Program on the cooking skills of Brazilian individuals with type 2 diabetes…”
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Market‐driven fortification of vitamins and minerals in packaged foods targeted at children in Brazil by Martins, Amanda Corrêa, Kraemer, Mariana Vieira dos Santos, Rodrigues, Vanessa Mello, Hinnig, Patrícia de Fragas, Fernandes, Ana Carolina, Bernardo, Geyce Luci, Proença, Rossana Pacheco da Costa, Uggioni, Paula Lazzarin

“…This study aimed to characterise the market‐driven fortification of vitamins and minerals in packaged foods targeted at children in Brazil. We analysed 535…”
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Sodium content on processed foods for snacks by Kraemer, Mariana Vieira dos Santos, Oliveira, Renata Carvalho de, Gonzalez-Chica, David Alejandro, Proença, Rossana Pacheco da Costa

“…To assess the Na content reported on the labels of processed foods sold in Brazil that are usually consumed as snacks by children and adolescents…”
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Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method by Jomori, Manuela Mika, Proença, Rossana Pacheco da Costa, Echevarria-Guanilo, Maria Elena, Bernardo, Greyce Luci, Uggioni, Paula Lazzarin, Fernandes, Ana Carolina

“…Purpose The purpose of this paper is to describe the results of the construct validity by the known-groups method of a Brazilian cooking skills and…”
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Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil by Bez Batti, Érika Arcaro, Nascimento, Amanda Bagolin do, Geraldo, Ana Paula Gines, Fernandes, Ana Carolina, Bernardo, Greyce Luci, Proença, Rossana Pacheco da Costa, Uggioni, Paula Lazzarin

“…There has been an increasing consumption of processed and ultra-processed foods, accompanied by growing concerns about the relationship between diet quality…”
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Do Foods Products Labeled "Home-made" Contain Fewer Additives? A Brazilian Survey by Kanematsu, Liege Regina Akemi, Müller, Jéssica, Scapin, Tailane, Fabri, Rafaela Karen, Colussi, Cláudia Flemming, Bernardo, Greyce Luci, Fernandes, Ana Carolina, Pacheco Da Costa Proenca, Rossana, Uggioni, Paula Lazzarin

“…The objective of this study was to investigate the presence and classes of food additives in packaged foods labeled 'home-made'. Food identification…”
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Reporting of trans-fat on labels of Brazilian food products by Silveira, Bruna Maria, Gonzalez-Chica, David Alejandro, da Costa Proença, Rossana Pacheco

“…The present study investigated how trans-fat is reported on the packaging of foods sold in a Brazilian supermarket. The present descriptive, cross-sectional…”
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Overweight/obesity is associated with food choices related to rice and beans, colors of salads, and portion size among consumers at a restaurant serving buffet-by-weight in Brazil by Rodrigues, Alline Gouvea Martins, Proença, Rossana Pacheco da Costa, Calvo, Maria Cristina Marino, Fiates, Giovanna Medeiros Rataichesck

“…• Food choices in a restaurant serving buffet-by-weight. • Not choosing rice and beans when eating out is associated with overweight/obesity. • Choosing 1–2…”
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Human resources administration processes in commercial restaurants and food safety: The actions of administrators by Medeiros, Caroline Opolski, Cavalli, Suzi Barletto, da Costa Proença, Rossana Pacheco

“…► We examine the importance of human resources management for safe food. ► Procedures recruiting, selection, evaluation and training contributes to food…”
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Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial by Bernardo, Greyce Luci, Jomori, Manuela Mika, Fernandes, Ana Carolina, Colussi, Claudia Flemming, Condrasky, Margaret D., Proença, Rossana Pacheco da Costa

“…The purpose of this study was to determine the effects of the Nutrition and Culinary in the Kitchen (NCK) Program to evaluate the improvement of cooking skills…”
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