Dietetic Food
Mostrando 1-12 de 25 artigos, teses e dissertações.
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1. Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product
Resumo Este estudo avaliou o pó de bacaba produzido em leito de jorro como fonte de compostos bioativos e de alto valor energético. As condições que influenciaram os parâmetros do processo de secagem (desempenho, teor de umidade, retenção fenólica e de antocianina), bem como a otimização simultânea (condições ótimas) de produção foram conside
Braz. J. Food Technol.. Publicado em: 15/08/2019
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2. ANTHROPOMETRIC AND DIETETIC EVALUATION OF PEOPLE WITH ILEOSTOMIES
RESUMO CONTEXTO: Além do manejo adequado das eliminações da estomia, a manutenção da nutrição para a pessoa com ileostomia é um grande desafio. OBJETIVO: Este trabalho teve como objetivo avaliar o estado nutricional de pessoas com ileostomia. MÉTODOS: Trata-se de um estudo transversal, realizado numa população de 17 pessoas com ileostomia ca
Arq. Gastroenterol.. Publicado em: 04/04/2019
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3. Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey
Abstract In Turkey and several Middle East countries' people consume “leblebi” which is a traditional snack food made from chickpeas (Cicer arietinum L.). Chickpea products are highly nutritive and a cheap food for human consumption and have become an essential part of daily diets in the world. The present study aims to determine the chemical, nutritiona
Food Sci. Technol. Publicado em: 06/05/2016
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4. Dietary patterns in Brazilian patients with nonalcoholic fatty liver disease: a cross-sectional study
OBJECTIVE: Recent evidence suggests that non-alcoholic fatty liver disease is associated with diet. Our aim was to investigate the dietary patterns of a Brazilian population with this condition and compare them with the recommended diet. METHODS: A cross-sectional study was conducted on 96 non-alcoholic fatty liver disease patients before any dietetic counse
Clinics. Publicado em: 2013-01
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5. Uso de fármacos e consumo de nutrientes por idosos
Background : Physiological changes related to aging leads to nutritional deficiencies that may be aggravated by inadequate intake of nutrients in the diet and polypharmacy. Objectives : The paper 1 had the objective of analyzing the potential pharmacological interactions among drugs taken by elderly patients. The paper 2 aimed to determine the profile of nut
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/10/2012
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6. Consumo de produtos lácteos e renda familiar de gestantes e nutrizes usuárias de um hospital público de Fortaleza. / Consumption of dairy products and household income pregnant women and nursing mothers attending a public hospital in Fortaleza.
The objective was to interrelate the consumption of milky products and the familiar income of pregnants and breastfeeding mothers of a public hospital of Fortaleza- Ceará. To this, it used a questionnaire of food frequency with reproducibility and validity tested, and one questionnaire about the socioeconomics conditions, having as basic data informations i
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 05/03/2010
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7. The feeding experiences of mothers with daughters who suffer from eating disorders: investigating the transgenerationality / As experiências alimentares de mães com filhas portadoras de transtornos alimentares: investigando a transgeracionalidade
Feeding is a very complex object of study that involves many scientific areas, including sociology, anthropology, psychology and nutrition that investigate this interesting phenomenon. Up until now, it is known that it assumes a social and affective function among people. The symbolic quality of foods is inserted in the social relation context, considering t
Publicado em: 2010
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8. Rheological and enthalpy performance of pan bread dough with maize resistant starch and transglutaminase. / Desempenho reológico e entálpico da massa de pão com amido resistente de milho e transglutaminase.
The objective of this work was to study the partial substitution of wheat flour (WF) to maize resistant starch (MRS) and the addition of transglutaminase enzyme (TG) on the rheological and enthalpy properties of pan bread dough. The MRS was added as an alternative to increase the fiber ingestion while TG was added to supply the gluten dilution, catalyzing th
Publicado em: 2009
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9. Produção de galactooligossacarideos por linhagens fungicas / Production of galactooligosaccharides by fungi strains
Actually, one of the most significant development in science are functional foods, connected with the development of dietetic supplement that affects beneficially the health. Among these, we can mention the galactooligosaccharides, that is a group of oligosaccharides considerated as non-digestible carbohydrates due to their resistance to hydrolysis of intest
Publicado em: 2009
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10. ELABORAÇÃO DE FROZEN YOGURT COM PROPRIEDADES FUNCIONAIS / ELABORATION OF FROZEN YOGURT WITH FUCNTIONAL PROPERTIES
The search for the populations better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing effects potentially beneficial to healthy in the preventive and therapeutic aspects. This work aimed to elaborate a frozen yogurt with functio
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/02/2008
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11. Avaliação metabólica sistêmica do tratamento dietético hipocalórico com predominância de alimentos de alto e baixo índice glicêmico associado à terapêutica com metformina em indivíduos com excesso de peso com ou sem alteração insulinêmica
Obesity is characterized by the excess of body fat and affects health and life quality. World Heath Organization recognizes obesity as a chronic disease that needs to be addressed by prolonged and continued treatments. The importance of the glycemic index (GI) of food has increased as a dietary treatment for obesity but its efficacy remains controversial. Th
Publicado em: 2008
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12. Desenvolvimento de produtos alimentares adicionados de ferro, cálcio, zinco e carotenóides (alfacaroteno e betacaroteno) como proposta de alimentos enriquecidos ou fontes destes nutrientes / Food products development with iron, calcium, zinc and carotene (-carotene and -carotene) as propose of enriched food or source of these nutrients.
Many studies involving Brazilian population prove high shortage prevalence of calcium, iron and vitamin A. In addition, some micronutrients, as zinc, havent their deficiency prevalence defined, however researches estimate they could be near to many other nutrients. The strategies for treatment and prevention of theses shortages are based in dietetic modifica
Publicado em: 2008