Cargando…

How Do Consumers Understand Food Processing? A Study on the Brazilian Population

Food guides are official documents that guide consumers’ food choices. They inform the qualitative classification of food groups and messages on how to adopt a healthy diet. The classifications and nomenclatures adopted in these documents vary according to cultural, nutritional, and scientific crite...

Descripción completa

Detalles Bibliográficos
Autores principales:	Monteiro, Jordanna Santos, Nakano, Eduardo Yoshio, Zandonadi, Renata Puppin, Botelho, Raquel Braz Assunção, Araujo, Wilma Maria Coelho
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407463/ https://www.ncbi.nlm.nih.gov/pubmed/36010397 http://dx.doi.org/10.3390/foods11162396

Ejemplares similares

Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and Technology?
por: Monteiro, Jordanna Santos, et al.
Publicado: (2023)

Eating Competence among a Select Sample of Brazilian Adults: Translation and Reproducibility Analyses of the Satter Eating Competence Inventory
por: de Queiroz, Fabiana Lopes Nalon, et al.
Publicado: (2020)

Instrument to Identify Food Neophobia in Brazilian Children by Their Caregivers
por: de Almeida, Priscila Claudino, et al.
Publicado: (2020)

Division of Responsibility in Child Feeding and Eating Competence among Brazilian Caregivers
por: Dusi, Rafaella, et al.
Publicado: (2023)

Eating Competence Associated with Food Consumption and Health Outcomes among Brazilian Adult Population
por: de Queiroz, Fabiana Lopes Nalon, et al.
Publicado: (2020)

Translation of the Satter’s Division of Responsibility in Feeding Questionnaire into Brazilian Portuguese: A Cross-Sectional Study
por: Dusi, Rafaella, et al.
Publicado: (2023)

Low-Income Population Sugar (Sucrose) Intake: A Cross-Sectional Study among Adults Assisted by a Brazilian Food Assistance Program
por: Botelho, Raquel Braz Assunção, et al.
Publicado: (2019)

Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective
por: Raposo, António, et al.
Publicado: (2022)

Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective: Second Edition
por: Raposo, António, et al.
Publicado: (2023)

Food Rating Scale in Food Services: From Development to Assessment of a Strategy for Consumer Healthier Choices
por: Mazocco, Larissa, et al.
Publicado: (2018)

Eating Competence among Brazilian Adults: A Comparison between before and during the COVID-19 Pandemic
por: de Queiroz, Fabiana Lopes Nalon, et al.
Publicado: (2021)

Food Neophobia in Children with Autistic Spectrum Disorder (ASD): A Nationwide Study in Brazil
por: de Almeida, Priscila Claudino, et al.
Publicado: (2022)

Brazilian vegetarians diet quality markers and comparison with the general population: A nationwide cross-sectional study
por: Hargreaves, Shila Minari, et al.
Publicado: (2020)

Correction: Brazilian vegetarians diet quality markers and comparison with the general population: A nationwide cross-sectional study
por: Hargreaves, Shila Minari, et al.
Publicado: (2020)

Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services
por: Lins, Maísa, et al.
Publicado: (2021)

Is What Low-Income Brazilians Are Eating in Popular Restaurants Contributing to Promote Their Health?
por: Carrijo, Alinne de Paula, et al.
Publicado: (2018)

Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception
por: Isoni Auad, Lígia, et al.
Publicado: (2019)

Brazilian Foodborne Disease National Survey: Evaluating the Landscape after 11 Years of Implementation to Advance Research, Policy, and Practice in Public Health
por: Draeger, Cainara Lins, et al.
Publicado: (2018)

Quality of Life Prior and in the Course of the COVID-19 Pandemic: A Nationwide Cross-Sectional Study with Brazilian Dietitians
por: da Costa Matos, Raquel Adjafre, et al.
Publicado: (2021)

Food Insecurity among Low-Income Food Handlers: A Nationwide Study in Brazilian Community Restaurants
por: Fideles, Ingrid C., et al.
Publicado: (2021)

Wellbeing at Work before and during the SARS-COV-2 Pandemic: A Brazilian Nationwide Study among Dietitians
por: Matos, Raquel Adjafre da Costa, et al.
Publicado: (2020)

Good Practices in Home Kitchens: Construction and Validation of an Instrument for Household Food-Borne Disease Assessment and Prevention
por: da Silva Farias, Adenilma, et al.
Publicado: (2019)

Food Safety Conditions in Home-Kitchens: A Cross-Sectional Study in the Federal District/Brazil
por: Farias, Adenilma da Silva, et al.
Publicado: (2020)

Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers
por: Isoni Auad, Lígia, et al.
Publicado: (2019)

Are Vegan Alternatives to Meat Products Healthy? A Study on Nutrients and Main Ingredients of Products Commercialized in Brazil
por: Romão, Bernardo, et al.
Publicado: (2022)

Factors interfering with the adoption of good hygiene practices in public school food services in Bahia, Brazil
por: Ferreira, Jeane dos Santos, et al.
Publicado: (2022)

Brazilian Vegetarian Population—Influence of Type of Diet, Motivation and Sociodemographic Variables on Quality of Life Measured by Specific Tool (VEGQOL)
por: Hargreaves, Shila Minari, et al.
Publicado: (2020)

A Study on Perception and Exposure to Occupational Risks at Public School Food Services in Bahia, Brazil
por: Ferreira, Jeane dos Santos, et al.
Publicado: (2022)

Epidemiological Surveillance System on Foodborne Diseases in Brazil after 10-Years of Its Implementation: Completeness Evaluation
por: Draeger, Cainara Lins, et al.
Publicado: (2018)

Instruments to Evaluate Food Neophobia in Children: An Integrative Review with a Systematic Approach
por: Firme, Julyana Nogueira, et al.
Publicado: (2023)

Unhygienic Practices of Health Professionals in Brazilian Public Hospital Restaurants: An Alert to Promote New Policies and Hygiene Practices in the Hospitals
por: Draeger, Cainara Lins, et al.
Publicado: (2019)

Evaluation of the Effectiveness of Brazilian Community Restaurants for the Dimension of Low-Income People Access to Food
por: Sousa, Mateus Santana, et al.
Publicado: (2021)

Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids
por: de Castro, Neide Torres, et al.
Publicado: (2021)

Sustainability Recommendations and Practices in School Feeding: A Systematic Review
por: dos Santos, Emanuele Batistela, et al.
Publicado: (2022)

Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis
por: Romão, Bernardo, et al.
Publicado: (2021)

Nutrition Literacy Level in Bank Employees: The Case of a Large Brazilian Company
por: Chaves, Camila dos Santos, et al.
Publicado: (2023)

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator
por: Monteiro, Jordanna S., et al.
Publicado: (2021)

Eating Competence and Aspects Related to a Gluten-Free Diet in Brazilian Adults with Gluten-Related Disorders
por: de Oliveira, Pâmela Mayara, et al.
Publicado: (2022)

Vegan milk and egg alternatives commercialized in Brazil: A study of the nutritional composition and main ingredients
por: Romão, Bernardo, et al.
Publicado: (2022)

Acceptability of School Menus: A Systematic Review of Assessment Methods
por: Santana, Síntia Almeida, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_6rdavvb6dqccv5rptd06mef2d4