Search Results - "Sabrina Alves RAMOS"
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Avaliação da qualidade das refeições servidas em um restaurante popular
Published in H.U. revista (08-06-2020)“…Introdução: O Programa Restaurante Popular tem como objetivo ofertar refeições saudáveis e a preços acessíveis, reduzindo assim, o número de pessoas em…”
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Obesity with no metabolic syndrome and adipose tissue expansion based solely on risk factors and inflammatory marker of coronary heart disease in premenopausal women
Published in Archivos latinoamericanos de nutrición (01-09-2012)“…The objective of this study was to analyze whether obese women with no metabolic syndrome (MetS) have increased cardiometabolic risk compared to non-obese…”
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Binge Drinking Among Public Sector Food Service Workers in Brazil
Published in Journal of occupational and environmental medicine (01-11-2021)“…Objective:To investigate occupational risk factors associated with binge drinking (BD) among public sector food service workers in a Brazilian…”
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Binge Drinking Among Public Sector Food Service Workers in Brazil: Physical and Psychosocial Demands on Focus
Published in Journal of occupational and environmental medicine (01-11-2021)“…To investigate occupational risk factors associated with binge drinking (BD) among public sector food service workers in a Brazilian capital. All workers from…”
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Food insecurity and overweight among government-backed economy restaurant workers
Published in Revista de nutrição (2019)“…Abstract Objective The objective was to analyze the occurrence and the associated factors with food insecurity and overweight among government-backed economy…”
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Food insecurity and overweight among government-backed economy restaurant workers/Inseguranca alimentar e excesso de peso entre trabalhadores de restaurantes populares
Published in Revista de nutrição (01-01-2019)“…The objective was to analyze the occurrence and the associated factors with food insecurity and overweight among government-backed economy restaurant workers…”
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Desenvolvimento, avaliação sensorial e da composição nutricional de preparações destinadas a esportistas
Published in Demetra: Alimentação, Nutrição e Saúde (01-01-2020)“…Introduction: The association of balanced diets with physical exercise is increasing due to the population’s current concern with physical well-being and a…”
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Development, sensory evaluation, and nutritional composition of food preparations for sportspersons/Desenvolvimento, avaliacao sensorial e da composicao nutricional de preparacoes destinadas a esportistas
Published in Demetra: Alimentação, Nutrição e Saúde (01-01-2020)“…Introduction: The association of balanced diets with physical exercise is increasing due to the population's current concern with physical well-being and a…”
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Reaproveitamento de resíduos alimentares: Desenvolvimento e caracterização de farinha de casca de tangerina (Citrus reticulata)
Published in Scientia plena (16-05-2023)“…Atualmente, muitos estudos têm utilizado os coprodutos (sementes, bagaços e cascas) de frutas para a obtenção de farinhas com o intuito de aproveitar de forma…”
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PERFIL SOCIOECONÔMICO, LABORAL E DE SAÚDE DE TRABALHADORES DE RESTAURANTE HOSPITALAR
Published in Desafios (Palmas) (26-04-2022)“…Objetivo: estabelecer o perfil socioeconômico, laboral e de saúde de manipuladores de alimentos de um restaurante hospitalar institucional de Belo Horizonte,…”
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Practice education in the chronicles conditions prevention
Published in Extensio: Revista Eletrônica de Extensão (01-12-2016)“…This article reports experiences of undergraduates and university teatchers with the community in an extension project developed from March to December of…”
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DESENVOLVIMENTO, AVALIAÇÃO SENSORIAL E DA COMPOSIÇÃO NUTRICIONAL DE PREPARAÇÕES DESTINADAS A ESPORTISTAS
Published in Demetra: Alimentação, Nutrição e Saúde (30-01-2020)“…Introdução: A associação entre dietas balanceadas e exercícios físicos é crescente devido à preocupação atual da população com o bem-estar físico e um estilo…”
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A prática educativa na prevenção de condições crônicas
Published in Extensio: Revista Eletrônica de Extensão (2016)“…This article reports experiences of undergraduates and university teatchers with the community in an extension project developed from March to December of…”
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Qualitative evaluation of menu and satisfaction survey in a foodservice/Avaliacao qualitativa do cardapio e pesquisa de satisfacao em uma unidade de alimentacao e nutricao
Published in Alimentos e nutrição (01-01-2013)“…This paper aimed to evaluate the quality of the menu and the satisfaction of the customers in a foodservice. The qualitative evaluation of menu components…”
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Obesity among government-backed economy restaurant workers in Belo Horizonte, Brazil
Published in Revista brasileira de medicina do trabalho (01-04-2022)“…This food service sector produces nutritionally balanced meals and its workers eat their meals in this environment. Since they work with nutritionally adequate…”
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A prática educativa na prevenção de condições crônicas
Published in Extensio: Revista Eletrônica de Extensão (23-12-2016)“…http://dx.doi.org/10.5007/1807-0221.2016v13n24p138Com a mudança no cotidiano dos brasileiros nota-se uma clara alteração dos padrões de saúde, sendo a endemia…”
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Obesity with no metabolic syndrome and adipose tissue expansion based solely on risk factors and inflammatory marker of coronary heart disease in premenopausal women
Published in Archivos latinoamericanos de nutrición (01-07-2012)“…The objective of this study was to analyze whether obese women with no metabolic syndrome (MetS) have increased cardiometabolic risk compared to non-obese…”
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APLICAÇÃO DE TÉCNICAS GASTRONÔMICAS PARA A MELHORIA DA QUALIDADE SENSORIAL DE DIETAS HOSPITALARES INFANTIS
Published in Alimentos e nutrição (01-04-2013)“…O objetivo desta pesquisa consiste em analisar, alterar e avaliar a qualidade sensorial das dietas livres oferecidas a crianças hospitalizadas, a partir do uso…”
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Qualitative evaluation of menu and satisfaction survey in a foodservice/Avaliacao qualitativa do cardapio e pesquisa de satisfacao em uma unidade de alimentacao e nutricao
Published in Alimentos e nutrição (01-01-2013)“…This paper aimed to evaluate the quality of the menu and the satisfaction of the customers in a foodservice. The qualitative evaluation of menu components…”
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