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Healthy snacking in the school environment: Exploring children and mothers' perspective using projective techniques

Autor: Alcaire, Florencia, Antúnez, Lucía, Vidal, Leticia, Velázquez, Ana Laura, Giménez, Ana, Curutchet, María Rosa, Girona, Alejandra, Ares, Gastón

Publikováno v: In Food Quality and Preference June 2021 90

Healthy snacking recommendations: One size does not fit all

Autor: Zizza, Claire A.

Publikováno v: In Physiology & Behavior July 2014 134:32-37

Building Flavor and Confidence in the Kitchen: A Pilot Virtual Cooking Class on Healthy Snacking.

Autor: Doxey RS; Internal Medicine, University of Utah Health, Salt Lake City, UT, USA (RSD); Family and Preventive Medicine, University of Utah, Salt Lake City, UT, USA (RHW, RG); Nutrition Care Services Department, University of Utah Health Hospitals and Clinics, Salt Lake City, UT, USA (KLS, LI)., Wolferz RH; Internal Medicine, University of Utah Health, Salt Lake City, UT, USA (RSD); Family and Preventive Medicine, University of Utah, Salt Lake City, UT, USA (RHW, RG); Nutrition Care Services Department, University of Utah Health Hospitals and Clinics, Salt Lake City, UT, USA (KLS, LI)., Stewart KL; Internal Medicine, University of Utah Health, Salt Lake City, UT, USA (RSD); Family and Preventive Medicine, University of Utah, Salt Lake City, UT, USA (RHW, RG); Nutrition Care Services Department, University of Utah Health Hospitals and Clinics, Salt Lake City, UT, USA (KLS, LI)., Goossen R; Internal Medicine, University of Utah Health, Salt Lake City, UT, USA (RSD); Family and Preventive Medicine, University of Utah, Salt Lake City, UT, USA (RHW, RG); Nutrition Care Services Department, University of Utah Health Hospitals and Clinics, Salt Lake City, UT, USA (KLS, LI)., Imber L; Internal Medicine, University of Utah Health, Salt Lake City, UT, USA (RSD); Family and Preventive Medicine, University of Utah, Salt Lake City, UT, USA (RHW, RG); Nutrition Care Services Department, University of Utah Health Hospitals and Clinics, Salt Lake City, UT, USA (KLS, LI).

Publikováno v: American journal of lifestyle medicine [Am J Lifestyle Med] 2022 Sep 16; Vol. 17 (1), pp. 64-70. Date of Electronic Publication: 2022 Sep 16 (Print Publication: 2023).

Incorporation of soybean curd residue (okara) and its effects on nutritional and organoleptic properties of cassava crisp (opak) for healthy snacking

Autor: Norzaleha K., Wan Nur Zahidah W.Z., Noreenyusnita M.N., Zahirah I., Nohida Arnieza M., Muhammad Shah A.

Publikováno v: Food Research. 6:23-31

Soybean curd residue (SCR) or okara is a by-product generated during the production of soy milk or tofu. It contains high dietary fiber and protein that are beneficial for the maintenance of normal bowel function and also for building and repairing b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e93d4b36a04cbbde1cf441762bd73324
https://doi.org/10.26656/fr.2017.6(s2).020