Search Results - "BERNARDO, Greyce Luci" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Vegetable Consumption and Factors Associated with Increased Intake among College Students: A Scoping Review of the Last 10 Years

Vegetable Consumption and Factors Associated with Increased Intake among College Students: A Scoping Review of the Last 10 Years

by Mello Rodrigues, Vanessa, Bray, Jeffery, Fernandes, Ana Carolina, Luci Bernardo, Greyce, Hartwell, Heather, Secchi Martinelli, Suellen, Lazzarin Uggioni, Paula, Barletto Cavalli, Suzi, Proença, Rossana Pacheco da Costa
Published in Nutrients (17.07.2019)

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Identifying key factors that encourage vegetable intake by young adults: using the health belief model

Identifying key factors that encourage vegetable intake by young adults: using the health belief model

by Hartwell, Heather, Bray, Jeff, Lavrushkina, Natalia, Lacey, Jodie, Rodrigues, Vanessa Mello, Fernandes, Ana Carolina, Bernardo, Greyce Luci, Martinelli, Suellen Secchi, Cavalli, Suzi Barletto, Proença, Rossana Pacheco da Costa
Published in British food journal (1966) (02.01.2024)

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Front-of-pack nutrition labels: perceptions and preferences of Brazilian adult consumers

Front-of-pack nutrition labels: perceptions and preferences of Brazilian adult consumers

by Mazzonetto, Ana Claudia, Fernandes, Ana Carolina, de Souza, Aretusa Dias, Rodrigues, Vanessa Mello, Scapin, Tailane, Uggioni, Paula Lazzarin, Veiros, Marcela Boro, Bernardo, Greyce Luci, Proença, Rossana Pacheco da Costa
Published in British food journal (1966) (01.11.2022)

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Journal Article

Impact of a Cooking Intervention on the Cooking Skills of Adult Individuals with Type 2 Diabetes Mellitus: A Pilot Study

Impact of a Cooking Intervention on the Cooking Skills of Adult Individuals with Type 2 Diabetes Mellitus: A Pilot Study

by Fernandes, Clarice Mariano, Bernardo, Greyce Luci, Fernandes, Ana Carolina, Geraldo, Ana Paula Gines, Hauschild, Daniela Barbieri, Venske, Débora Kurrle Rieger, Medeiros, Fharlley Lohann, Proença, Rossana Pacheco da Costa, Uggioni, Paula Lazzarin
Published in Nutrients (28.05.2024)

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Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics

Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics

by de Borba, Thaís Peiter, da Silva, Manoella Vieira, Jomori, Manuela Mika, Bernardo, Greyce Luci, Fernandes, Ana Carolina, Proença, Rossana Pacheco da Costa, Rockenbach, Gabriele, Uggioni, Paula Lazzarin
Published in British food journal (1966) (28.06.2021)

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Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol

Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol

by Bernardo, Greyce Luci, Jomori, Manuela Mika, Fernandes, Ana Carolina, Colussi, Claudia Flemming, Condrasky, Margaret D, Proença, Rossana Pacheco da Costa
Published in Nutrition journal (20.12.2017)

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Food additives in childhood: a review on consumption and health consequences

Food additives in childhood: a review on consumption and health consequences

by Kraemer, Mariana Vieira Dos Santos, Fernandes, Ana Carolina, Chaddad, Maria Cecília Cury, Uggioni, Paula Lazzarin, Rodrigues, Vanessa Mello, Bernardo, Greyce Luci, Proença, Rossana Pacheco da Costa
Published in Revista de saúde pública (2022)

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Journal Article

Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method

Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method

by Jomori, Manuela Mika, Proença, Rossana Pacheco da Costa, Echevarria-Guanilo, Maria Elena, Bernardo, Greyce Luci, Uggioni, Paula Lazzarin, Fernandes, Ana Carolina
Published in British food journal (1966) (02.05.2017)

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Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study

Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study

by Tiecher, Camila Vieira, Fernandes, Ana Carolina, Bernardo, Greyce Luci, Silva, Fharlley Lohann de Medeiros Rodrigues da, Geraldo, Ana Paula Gines, Scapin, Tailane, Rodrigues, Vanessa Mello, Rieger, Débora Kurrle, Uggioni, Paula Lazzarin, Proença, Rossana Pacheco da Costa
Published in Demetra: Alimentação, Nutrição e Saúde (30.10.2023)

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Journal Article

Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil

Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil

by Bez Batti, Érika Arcaro, Nascimento, Amanda Bagolin do, Geraldo, Ana Paula Gines, Fernandes, Ana Carolina, Bernardo, Greyce Luci, Proença, Rossana Pacheco da Costa, Uggioni, Paula Lazzarin
Published in Frontiers in nutrition (Lausanne) (15.08.2022)

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Do Foods Products Labeled "Home-made" Contain Fewer Additives? A Brazilian Survey

Do Foods Products Labeled "Home-made" Contain Fewer Additives? A Brazilian Survey

by Kanematsu, Liege Regina Akemi, Müller, Jéssica, Scapin, Tailane, Fabri, Rafaela Karen, Colussi, Cláudia Flemming, Bernardo, Greyce Luci, Fernandes, Ana Carolina, Pacheco Da Costa Proenca, Rossana, Uggioni, Paula Lazzarin
Published in Journal of food products marketing (01.09.2020)

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Journal Article

Consumers' Response to Sugar Label Formats in Packaged Foods: A Multi-Methods Study in Brazil

Consumers' Response to Sugar Label Formats in Packaged Foods: A Multi-Methods Study in Brazil

by Scapin, Tailane, Fernandes, Ana Carolina, Shahid, Maria, Pettigrew, Simone, Khandpur, Neha, Bernardo, Greyce Luci, Uggioni, Paula Lazzarin, Proença, Rossana Pacheco da Costa
Published in Frontiers in nutrition (Lausanne) (16.06.2022)

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Journal Article

University Students' Knowledge and Perceptions About Concepts, Recommendations, and Health Effects of Added Sugars

University Students' Knowledge and Perceptions About Concepts, Recommendations, and Health Effects of Added Sugars

by Santana, Isabela Paz, Scapin, Tailane, Rodrigues, Vanessa Mello, Bernardo, Greyce Luci, Uggioni, Paula Lazzarin, Fernandes, Ana Carolina, Proença, Rossana Pacheco da Costa
Published in Frontiers in nutrition (Lausanne) (09.06.2022)

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Trans-Fat Labeling in Packaged Foods Sold in Brazil Before and After Changes in Regulatory Criteria for Trans-Fat-Free Claims on Food Labels

Trans-Fat Labeling in Packaged Foods Sold in Brazil Before and After Changes in Regulatory Criteria for Trans-Fat-Free Claims on Food Labels

by de Barros, Beatriz Vasconcellos, Proença, Rossana Pacheco da Costa, Kliemann, Nathalie, Hilleshein, Daniele, de Souza, Amanda Alves, Cembranel, Francieli, Bernardo, Greyce Luci, Uggioni, Paula Lazzarin, Fernandes, Ana Carolina
Published in Frontiers in nutrition (Lausanne) (18.05.2022)

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Journal Article

Assessment of the healthy dietary diversity of a main meal in a self-service restaurant

Assessment of the healthy dietary diversity of a main meal in a self-service restaurant

by Bernardo, Greyce Luci, Proença, Rossana Pacheco da Costa, Calvo, Maria Cristina Marino, Fiates, Giovanna M.R, Hartwell, Heather
Published in British food journal (1966) (05.01.2015)

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Journal Article

Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial

Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial

by Bernardo, Greyce Luci, Jomori, Manuela Mika, Fernandes, Ana Carolina, Colussi, Claudia Flemming, Condrasky, Margaret D., Proença, Rossana Pacheco da Costa
Published in Appetite (01.11.2018)

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Journal Article

Influence of qualitative menu labeling on diners' food choices: A controlled quasi-experiment in self-service buffet restaurants

Influence of qualitative menu labeling on diners' food choices: A controlled quasi-experiment in self-service buffet restaurants

by Fogolari, Natalia, Oliveira, Renata Carvalho de, Bernardo, Greyce Luci, Uggioni, Paula Lazzarin, Geraldo, Ana Paula Gines, Proença, Rossana Pacheco da Costa, Fernandes, Ana Carolina
Published in Appetite (01.12.2024)

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Journal Article

The adaptation, validation, and application of a methodology for estimating the added sugar content of packaged food products when total and added sugar labels are not mandatory

The adaptation, validation, and application of a methodology for estimating the added sugar content of packaged food products when total and added sugar labels are not mandatory

by Scapin, Tailane, Louie, Jimmy Chun Yu, Pettigrew, Simone, Neal, Bruce, Rodrigues, Vanessa Mello, Fernandes, Ana Carolina, Bernardo, Greyce Luci, Lazzarin Uggioni, Paula, Proença, Rossana Pacheco da Costa
Published in Food research international (01.06.2021)

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Journal Article

Association of personal characteristics and cooking skills with vegetable consumption frequency among university students

Association of personal characteristics and cooking skills with vegetable consumption frequency among university students

by Bernardo, Greyce Luci, Rodrigues, Vanessa Mello, Bastos, Bianca Sabrine, Uggioni, Paula Lazzarin, Hauschild, Daniela Barbieri, Fernandes, Ana Carolina, Martinelli, Suellen Secchi, Cavalli, Suzi Barletto, Bray, Jeff, Hartwell, Heather, Pacheco da Costa Proença, Rossana
Published in Appetite (01.11.2021)

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Journal Article

The concept of cooking skills: A review with contributions to the scientific debate

The concept of cooking skills: A review with contributions to the scientific debate

by JOMORI, Manuela Mika, VASCONCELOS, Francisco de Assis Guedes de, BERNARDO, Greyce Luci, UGGIONI, Paula Lazzarin, PROENÇA, Rossana Pacheco da Costa
Published in Revista de nutrição (01.02.2018)

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