Výsledky vyhledávání - "Guillermo Doménech-Asensi"

Akademický článek

Adherence to the Mediterranean diet by nursing students of Murcia (Spain)

Autor: Inmaculada Navarro-González, Rubén López-Nicolás, Alejandra Rodríguez-Tadeo, Gaspar Ros-Berruezo, Mariano Martínez-Marín, Guillermo Doménech-Asensi

Publikováno v: Nutrición Hospitalaria, Vol 30, Iss 1, Pp 165-172 (2014)

Introduction: The Mediterranean diet is recognized as one with the healthiest dietary patterns; however, this diet is deteriorating and being abandoned even in the Mediterranean countries themselves. Generally speaking, dietary habits get fixed durin

Externí odkaz: https://doaj.org/article/35bab6035c23482a81737da22d6806fc

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Critical overview of current anthropometric methods in comparison with a new index to make early detection of overweight in Spanish university students: the Normalised Weight-Adjusted Index

Autor: Carlos Gómez-Gallego, F. J. García-Alonso, Manuel Canteras-Jordana, Gaspar Ros-Berruezo, Guillermo Doménech-Asensi

Publikováno v: Nutrición Hospitalaria.

Introducción: El sobrepeso y la obesidad han ido en aumento, y los estudiantes universitarios son un objetivo importante para los programas de prevención. En estudios previos se observan diferencias en el diagnóstico entre los distintos métodos a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78bac64e0ac546c567068228ff683f78
https://doi.org/10.20960/nh.1189

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Iron bioavailability of four iron sources used to fortify infant cereals, using anemic weaning pigs as a model

Autor: Silvia Martínez Miró, Carlos Alberto González Bermúdez, Rubén López Nicolás, Carmen Martínez Graciá, Guillermo Doménech Asensi, Ana María Caballero Valcárcel, Marina Santaella Pascual, Josefa Madrid Sánchez

Publikováno v: European journal of nutrition. 58(5)

Iron (Fe) deficiency anemia in young children is a global health concern which can be reduced by Fe fortification of foods. Cereal is often one of the first foods given to infants, providing adequate quantities of Fe during weaning. In this work, we

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ec2f2ba5393f9340ece74538ead7751
https://pubmed.ncbi.nlm.nih.gov/29948217

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Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella

Autor: Gala Martín-Pozuelo, M.J. Periago, Sergio Bravo, F. J. García-Alonso, E Martínez, Guillermo Doménech-Asensi, Marina Santaella

Publikováno v: Meat Science. 93:213-219

The aim of this study was to evaluate the effect of the addition of tomato paste (TP) to sausage mortadella in order to improve the nutritional properties and reduce the lipid oxidation associated with the content of lycopene. First, three different

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61f96f149da8766b410fdc72a562d14b
https://doi.org/10.1016/j.meatsci.2012.08.021

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Cross-sectional study to evaluate the associated factors with differences between city and districts secondary school students of the southeast of Spain (Murcia) for their adherence to the Mediterranean diet

Autor: Guillermo, Doménech-Asensi, Álvaro, Sánchez-Martínez, Gaspar, Ros-Berruezo

Publikováno v: Nutricion hospitalaria. 31(3)

The "Mediterranean diet" is recognized as one of the healthiest dietary patterns but, even in Mediterranean countries it is gradually being lost. Adolescence is a crucial period for changes in dietary patterns.The purpose of this study was to evaluat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::efba1598349105036df1621a4512ba2a
https://pubmed.ncbi.nlm.nih.gov/25726234

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