Mothers’ Perceptions About Cooking at Home: A Qualitative Systematic Review Protocol

Autor: Alyne Michelle Botelho, Anice Milbratz de Camargo, Giovanna Medeiros Rataichesck Fiates

Publikováno v: International Journal of Qualitative Methods, Vol 23 (2024)

Background: Cooking at home has been associated with better diet quality and, consequently, promoted by nutrition guidelines as necessary to avoid or reduce ultra-processed food consumption. Mothers are the main agents of culinary socialization, and

Externí odkaz: https://doaj.org/article/5ee1cfe2bb2245098087dce3864367ef

Diagnóstico nutricional e elaboração de material didático para educação nutricional de escolares

Autor: Alyne Michelle Botelho, Camila Martinelli Veiga, Luciana Jeremias Pereira, Giosana Maria Bizarro, Maria Alice Altenburg de Assis, Patricia Faria Di Pietro, Francilene Gracieli Kunradi Vieira

Publikováno v: Extensio: Revista Eletrônica de Extensão, Vol 13, Iss 24, Pp 49-63 (2016)

Objetivou-se avaliar o estado nutricional e o consumo alimentar de escolares, e a partir desse diagnóstico, elaborar um plano de ação organizado em um material didático para a educação nutricional de escolares no ambiente escolar. O estado nutr

Externí odkaz: https://doaj.org/article/ac678f7babe0472fb2ef876dd061cdf6

Ultra-Processed Foods as Ingredients of Culinary Recipes Shared on Popular Brazilian YouTube Cooking Channels

Autor: Anice Milbratz de Camargo, Alyne Michelle Botelho, Állan Milbratz de Camargo, Moira Dean, Giovanna Medeiros Rataichesck Fiates

Publikováno v: Nutrients; Volume 14; Issue 18; Pages: 3689
Camargo, A M D, Botelho, A M, Camargo, Á M D, Dean, M & Fiates, G M R 2022, ' Ultra-processed foods as ingredients of culinary recipes shared on popular Brazilian youtube cooking channels ', Nutrients, vol. 14, no. 18, 3689 . https://doi.org/10.3390/nu14183689

Social media platforms are readily accessible sources of information about cooking, an activity deemed crucial for the improvement of a population’s diet. Previous research focused on the healthiness of the content shared on websites and blogs, but

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfe15253d53f4304968b5c39e6f4576e

Decision flowchart for food classification by the extension and purpose of industrial processing: update and practical application

Autor: Anice Milbratz de Camargo, Ana Claudia Mazzonetto, Giovanna Fiates, Alyne Michelle Botelho

Publikováno v: Revista de Nutrição, Volume: 35, Article number: e210184, Published: 25 JUL 2022
Revista de Nutrição v.35 2022
Revista de Nutrição
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP

Objective To describe the development and update of an instrument for food categorisation according to the extension and purpose of industrial processing, and to test its practical application. Methods After updating the instrument based on a recent

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e58090dc549863a5a0416064dde1c598
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-52732022000100317&lng=en&tlng=en

Food consumption according to degree of food processing, behavioral variables, and sociodemographic factors: Findings from a population-based study in Brazil

Autor: Kharla Janinny Medeiros, Danielle Cristina Guimarães da Silva, Giana Zarbato Longo, Rafaela Guedes Willecke, Alyne Michelle Botelho, Francilene Gracieli Kunradi Vieira, Giovanna Medeiros Rataichesck Fiates

Publikováno v: Nutrition (Burbank, Los Angeles County, Calif.). 93

Objectives This study aimed to investigate the consumption levels of foods at different degrees of processing and their associations with sociodemographic and behavioral characteristics of Brazilian adults. Methods This is a cross-sectional, populati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::caa9273f54b12f84d470b2cdc5f26ff9
https://pubmed.ncbi.nlm.nih.gov/34763312