Snack Foods
Mostrando 1-12 de 15 artigos, teses e dissertações.
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1. Padrões alimentares e fatores associados em docentes de uma instituição privada de ensino superior
Resumo Introdução O padrão alimentar adotado pelos indivíduos parece estar relacionado a fatores sociodemográficos, hábitos de vida e parâmetros antropométricos, podendo refletir também nos desfechos de saúde deles. Objetivo Identificar padrões alimentares e verificar os fatores associados entre docentes do ensino superior. Método Estudo trans
Cad. saúde colet.. Publicado em: 14/11/2019
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2. Risk Factors of Dental Caries: Consumption of Sugary Snacks Among Indonesian Adolescents
Abstract Objective: To determine the risk factors of caries among adolescents in Padang City, by assessing the frequency of sugary snack consumption. Material and Methods: A cross-sectional study was conducted on 150 randomly selected junior high school students using a self-administered questionnaire along with oral examinations. The questionnaire consis
Pesqui. Bras. Odontopediatria Clín. Integr.. Publicado em: 10/10/2019
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3. Effect of implementation of a University Restaurant on the diet of students in a Brazilian public university
Resumo Práticas alimentares de universitários foram comparadas antes e após implementação do Restaurante Universitário (RU) e examinadas segundo a assiduidade ao RU. Experimento natural foi conduzido com estudantes (n = 1.131) de uma universidade pública utilizando questionário validado autopreenchido e identificado que abarcou as práticas de substi
Ciênc. saúde coletiva. Publicado em: 27/06/2019
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4. Utilization of food outlets and intake of minimally processed and ultra-processed foods among 7 to 14-year-old schoolchildren. A cross-sectional study
ABSTRACT BACKGROUND: Access to food retailers is an environmental determinant that influences what people consume. This study aimed to test the association between the use of food outlets and schoolchildren’s intake of minimally processed and ultra-processed foods. DESIGN AND SETTING: This was a cross-sectional study conducted in public and private sch
Sao Paulo Med. J.. Publicado em: 29/03/2018
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5. Development and test-retest reliability of the Food Photograph Scale for Brazilian adults
The study of food practices in Brazil faces important problems because of the nonexistence of properly tested methods and lack of a gold-standard instrument. Furthermore, only one instrument is capable of measuring food choice or knowledge in this specific population. In the present study we sought to develop a rapid assessment tool for food choice, consumpt
Psychol. Neurosci.. Publicado em: 2013-06
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6. Produtos extrusados expandidos de misturas de canjiquinha e soja para uso como petiscos.
O objetivo deste trabalho foi estudar o efeito da temperatura de barril (TB) do extrusor no índice de expansão (IE) e no índice de solubilidade em água (ISA) dos produtos extrusados expandidos de misturas de canjiquinha e soja (80:20 e 70:30), e verificar suas características sensoriais, quando aromatizado para uso como petiscos. Foi usado o extrusor Br
Pesquisa Agropecuária Brasileira. Publicado em: 2011
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7. Desenvolvimento e avaliação de uma proposta metodológica de implantação da lanchonete escolar saudável
Introduction: School commercial cafeterias have an important role for the promotion of healthy eating habits in the school environment. Despite that, a number of researches have shown that cafeterias have contributed in a not much expressive way for the promotion of healthy eating habits in schools. In that sense, and considering the concern of public admini
Publicado em: 2010
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8. Avaliação de estratégias de comunicação e da memória visual na embalagem de alimentos processados dirigidos ao público infantil / Evaluation of communication strategies and visual memory of packaging of processed foods targeted to children
INTRODUCTION. The industry can estimulate the consumption of a variety of foods with high energy density through marketing, with substantial involvement on the shaping of childrens eating habits. Little is known about the childs memory in relation to the packaging of foods targeted to this audience. OBJECTIVE. To describe the communication contents of the pa
Publicado em: 2010
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9. The activities of marketing in organizing? Is no private profit: an exploratory study? river in associates? and is founded? es environmentalist / A preferência da marca no processo de decisão de compra: um estudo exploratório no segmento de baixa renda
The growing purchasing power of low-income families in Brazil has made this segment an attractive market for companies in a range of areas. The economic and social relevance of this section of Brazils population still doesnt appear to be reflected in marketing knowledge, however, since there is little information available and few studies on the subject. As
Publicado em: 2008
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10. Efeitos do amendoim sobre o apetite e níveis de leptina, insulina e ghrelina e análise de polimorfismos para o promotor da leptina e seu receptor, em indivíduos eutróficos / Effects of peanut on appetite and levels of leptin, insulin and ghrelin and polymorphisms analysis for the leptin promoter and its receptor in normal weight individuals
Evaluate the effects of peanut on appetite when it was served as part of a meal or as a snack making a parallel with the concentration of hormones related to dietary intake on these two moments and also with these individuals genotype for the promoter region of leptin gene and for the regulatory region of the leptin receptor gene was the objectives of this s
Publicado em: 2007
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11. Obtenção e caracterização nutricional de snacks de milho (Zea mays L.) e linhaça (Linum usitatissimum L.) / Nutritional characterization of corn and flaxseed snacks
Extrusion cooking is a very important process for the food industry, used to manufacture a series of products as expanded snack foods, breakfast cereals, texturized proteins, etc. Corn snacks are nick-named as junked foods or are being considered foods with calories and no nutrients. Nevertheless they are largely consumed by the population, and this cons
Publicado em: 2006
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12. Secagem de tomate (Lycopersicon esculentum Mill) para conserva : estudo de parametros com base na qualidade final
Preserves made from dried tomatoes has presented increasing acceptance in the Brazilian cookery, mainly, as ingredient of sauces, pizzas and also as snack foods. A research was developed for studying the influence of some parameters on the drying process efficiency and on the product final quality. It was used tomato from two varieties: an industrial variety
Publicado em: 2000