Self Perceived Diet Quality
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. Number of teeth lost on diet quality and glycemic control in patients with type 2 diabetes mellitus
ABSTRACT Objectives: To describe the oral health profile and evaluate the impact of tooth loss on diet quality and glycemic control among 66 patients with type 2 diabetes (T2DM) treated in an endocrinology outpatient clinic at a teaching hospital. Materials and methods: Questionnaires about diabetes self-care (SDSCA), masticatory ability, diet quality, anx
Archives of Endocrinology and Metabolism. Publicado em: 2022
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2. Do you think that you eat more than you should? Perception of adolescents from a Brazilian municipality
Abstract Objectives: To estimate the prevalence of the perception of eating more than one should and the associated factors in adolescents, and to analyze differences in dietary indicators according to the perception of overeating. Methods: This is a cross-sectional population-based study with a sample of 912 adolescents, participants of a food consumption
J. Pediatr. (Rio J.). Publicado em: 2021-02
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3. Redução do uso e do consumo de açúcar por merendeiras de escolas públicas : ensaio randomizado por conglomerado / Reducing the use and consumption of sugar by school lunch cooks in public schools: a cluster randomized trial
O Brasil é um dos maiores consumidores per capita de açúcar e estudos têm mostrado um papel específico do consumo excessivo de açúcar no ganho de peso. Com o aumento do ganho de peso observado em vários países, e também no Brasil, é importante testar quais mensagens, estratégias e propostas de intervenção seriam eficazes na prevenção dessa ep
Publicado em: 2010
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4. Consumo de sal entre sujeitos portadores de hipertensão arterial : estudos dos determinantes individuais do comportamento / Salt consumption among hypertensive subjects : study of behavioral individual determinants
The aim of this study was to identify the individual factors associated to the behavior of low salt consumption among hypertensive subjects, based on an extension of the Theory of Planned Behavior (TPB). The salt consumption was evaluated by 3 distinct behaviors: Behavior I - the use of less than 4g of salt (corresponding to 1 "flat" teaspoon of salt) when y
Publicado em: 2008