Percepções sobre o atendimento nutricional on-line: uma revisão

Autor: Araújo, Anaysa Santos Bezerra de, Lemos, Deborah Emanuelle de Albuquerque, Maciel, Fernanda Fátima Costa, Silva, Rayane Raísse Fernandes da, Donato, Nilcimelly Rodrigues, Esmero, Janaína Almeida Dantas, Barbosa, Mayara Queiroga Estrela Abrantes

Publikováno v: Research, Society and Development; Vol. 11 No. 13; e587111335858
Research, Society and Development; Vol. 11 Núm. 13; e587111335858
Research, Society and Development; v. 11 n. 13; e587111335858
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

In view of the reality established by the COVID-19 pandemic, online nutritional assistance was granted by the CFN to provide nutritional support. Thus, this study aimed to point out perceptions about nutrition teleconsultation, discussing the assessm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::0e4e2a9303f3cc8884d403dcd9b887d4
https://rsdjournal.org/index.php/rsd/article/view/35858

Estudo Prospectivo ao Uso da Farinha do Mesocarpo do Coco Verde como Matéria-Prima para Elaboração de Alimentos

Autor: Silva, Luís Paulo Firmino Romão da, Moraes, Maria Suiane de, Esmero, Janaína Almeida Dantas, Silva, Semirames do Nascimento, Tomiyoshi, Carlos Minor

Publikováno v: Cadernos de Prospecção; Vol. 13 No. 3 (2020); 783
Cadernos de Prospecção; v. 13 n. 3 (2020); 783
Cadernos de Prospecção
Universidade Federal da Bahia (UFBA)
instacron:UFBA

The use of green coconut mesocarp flour as raw material in the preparation of food products, considering its nutritional composition and sensory characteristics, stands out mainly for its high fiber content, and can be used as an additive in bakery p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e568cbe4ec7df477f13d2cfa24167046
https://periodicos.ufba.br/index.php/nit/article/view/25598