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Items: 12

1.

Low-Income Population Sugar (Sucrose) Intake: A Cross-Sectional Study among Adults Assisted by a Brazilian Food Assistance Program.

Botelho RBA, Akutsu RC, Zandonadi RP.

Nutrients. 2019 Apr 8;11(4). pii: E798. doi: 10.3390/nu11040798.

2.

Unhygienic Practices of Health Professionals in Brazilian Public Hospital Restaurants: An Alert to Promote New Policies and Hygiene Practices in the Hospitals.

Draeger CL, Akutsu RCCA, de Oliveira KES, da Silva ICR, Botelho RBA, Zandonadi RP.

Int J Environ Res Public Health. 2019 Apr 5;16(7). pii: E1224. doi: 10.3390/ijerph16071224.

3.

Good Practices in Home Kitchens: Construction and Validation of an Instrument for Household Food-Borne Disease Assessment and Prevention.

da Silva Farias A, Akutsu RCCA, Botelho RBA, Zandonadi RP.

Int J Environ Res Public Health. 2019 Mar 20;16(6). pii: E1005. doi: 10.3390/ijerph16061005.

4.

Brazilian Foodborne Disease National Survey: Evaluating the Landscape after 11 Years of Implementation to Advance Research, Policy, and Practice in Public Health.

Draeger CL, Akutsu RCCA, Zandonadi RP, da Silva ICR, Botelho RBA, Araújo WMC.

Nutrients. 2018 Dec 25;11(1). pii: E40. doi: 10.3390/nu11010040.

5.

Epidemiological Surveillance System on Foodborne Diseases in Brazil after 10-Years of Its Implementation: Completeness Evaluation.

Draeger CL, Akutsu RCCA, Araújo WMC, da Silva ICR, Botelho RBA, Zandonadi RP.

Int J Environ Res Public Health. 2018 Oct 17;15(10). pii: E2284. doi: 10.3390/ijerph15102284.

6.

Food Rating Scale in Food Services: From Development to Assessment of a Strategy for Consumer Healthier Choices.

Mazocco L, Akutsu RCCA, Botelho RBA, Da Silva ICR, Adjafre R, Zandonadi RP.

Nutrients. 2018 Sep 14;10(9). pii: E1303. doi: 10.3390/nu10091303.

7.

Rango Cards, a digital game designed to promote a healthy diet: a randomized study protocol.

Chagas CMDS, Pontes E Silva TB, Reffatti LM, Botelho RBA, Toral N.

BMC Public Health. 2018 Jul 24;18(1):910. doi: 10.1186/s12889-018-5848-0.

8.

Is What Low-Income Brazilians Are Eating in Popular Restaurants Contributing to Promote Their Health?

Carrijo AP, Botelho RBA, Akutsu RCCA, Zandonadi RP.

Nutrients. 2018 Mar 27;10(4). pii: E414. doi: 10.3390/nu10040414.

9.

Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.

Pineli Lde L, de Aguiar LA, de Oliveira GT, Botelho RB, Ibiapina Mdo D, de Lima HC, Costa AM.

Plant Foods Hum Nutr. 2015 Mar;70(1):50-5. doi: 10.1007/s11130-014-0460-7.

PMID:
25577329
10.

[Socio-demographic and food insecurity characteristics of soup-kitchen users in Brazil].

Godoy KC, Sávio KE, Akutsu Rde C, Gubert MB, Botelho RB.

Cad Saude Publica. 2014 Jun;30(6):1239-49. Portuguese.

11.

Green banana pasta: an alternative for gluten-free diets.

Zandonadi RP, Botelho RB, Gandolfi L, Ginani JS, Montenegro FM, Pratesi R.

J Acad Nutr Diet. 2012 Jul;112(7):1068-72. doi: 10.1016/j.jand.2012.04.002.

PMID:
22889636
12.

Psyllium as a substitute for gluten in bread.

Zandonadi RP, Botelho RB, Araújo WM.

J Am Diet Assoc. 2009 Oct;109(10):1781-4. doi: 10.1016/j.jada.2009.07.032.

PMID:
19782179

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