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This exploratory, nationwide cross-sectional study was performed to investigate the well-being of Portuguese nutritionists, in addition to outlining their professional and demographic profile. Descriptive analyses were carried out to determine the measures relating to centralising tendency and dispersion of the sample. We compared means and proportions through t-tests and Analysis of Variance (ANOVA). The sample size was 206 individuals, respecting a minimum of eight respondents per item to validate the instrument. We recruited Nutritionists from Portugal nationwide using the list of electronic mail provided by the Order of Nutritionists. We sent an electronic mail to all the Nutritionists registered in this Order. We also used messaging applications and social networks (Instagram, Facebook) to reach Nutritionists who were not accessing electronic mail. Most respondents are women (92.5%), young (mean age = 31.4 ± 8.07 years; 54.2% of participants aging under 30 years), single, and with no children. More than half are Catholic (73.8%) and have less than ten years of nutritionist undergraduate completion (55.4%). The only variable that influences well-being at work is the economic variable Household Monthly Income. Those who earn less than €500.00 per month perceive themselves at a lesser state of work well-being than those who earn from €2501.00 to €5000.00 per month.
Rita Akutsu; Ada Rocha; Victor Viana; Luiz Akutsu; Izabel Silva; Raquel Botelho; Heesup Han; António Raposo; Antonio Ariza-Montes; Luis Araya-Castillo; Renata Zandonadi. Well-Being at Work: A Cross-Sectional Study on the Portuguese Nutritionists. International Journal of Environmental Research and Public Health 2021, 18, 7839 .
AMA StyleRita Akutsu, Ada Rocha, Victor Viana, Luiz Akutsu, Izabel Silva, Raquel Botelho, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, Renata Zandonadi. Well-Being at Work: A Cross-Sectional Study on the Portuguese Nutritionists. International Journal of Environmental Research and Public Health. 2021; 18 (15):7839.
Chicago/Turabian StyleRita Akutsu; Ada Rocha; Victor Viana; Luiz Akutsu; Izabel Silva; Raquel Botelho; Heesup Han; António Raposo; Antonio Ariza-Montes; Luis Araya-Castillo; Renata Zandonadi. 2021. "Well-Being at Work: A Cross-Sectional Study on the Portuguese Nutritionists." International Journal of Environmental Research and Public Health 18, no. 15: 7839.
Background: A wide variety of social, cultural and economic factors may influence dietary patterns. This work aims to identify the main determinants of food consumption and barriers for healthy eating at the workplace, in a university setting. Methods: A cross-sectional observational study was conducted with 533 participants. Data were obtained through the application of a self-administered questionnaire that included socio-demographic information, food consumption determinants and the main perceived barriers for healthy eating at the workplace. Results: The respondents identified “price” (22.5%), “meal quality” (20.7%), and “location/distance” (16.5%). For women, the determinant “availability of healthy food options” was more important than for men (p < 0.001). The food consumption determinants at the workplace most referred to by respondents were related to the nutritional value. Smell, taste, appearance and texture, and good value for money, were also considered important for choosing food at the workplace. Respondents referred to work commitments and lack of time as the main barriers for healthy eating at the workplace. Conclusions: Identification of determinants involved in food consumption, and the barriers for healthy eating, may contribute to a better definition of health promotion initiatives at the workplace aiming to improve nutritional intake.
João Lima; Sofia Costa; Teresa Brandão; Ada Rocha. Food Consumption Determinants and Barriers for Healthy Eating at the Workplace—A University Setting. Foods 2021, 10, 695 .
AMA StyleJoão Lima, Sofia Costa, Teresa Brandão, Ada Rocha. Food Consumption Determinants and Barriers for Healthy Eating at the Workplace—A University Setting. Foods. 2021; 10 (4):695.
Chicago/Turabian StyleJoão Lima; Sofia Costa; Teresa Brandão; Ada Rocha. 2021. "Food Consumption Determinants and Barriers for Healthy Eating at the Workplace—A University Setting." Foods 10, no. 4: 695.
Care institutions attending to older adults are responsible for their food supply, which influences their health and quality of life. Food waste at care institutions has been reported to be a matter of great concern, that requires regular monitoring. In this study, we aim to quantify food waste in the food service of an elderly institution, both as leftovers and plate waste. Data collection was performed over 15 consecutive days, at lunch and dinner served to older adults. The aggregate weighing of food was performed before and after distribution, as well as after consumption. Leftovers and plate waste were calculated by the differences in weight. During the study period, 2987 meals were evaluated, corresponding to 1830 kg of food produced, of which only 67% was consumed. For each meal, approximately 610 g of food was produced per older adult, and only about 410 g were consumed, corresponding to 150 g of leftovers and 50 g of plate waste. Food waste represented 36.1% of meals served, composed of 24.1% leftovers and 12.0% plate waste. The wasted meals would be enough to feed 1486 older adults and would correspond to annual losses of approximately €107,112. Leftovers and plate waste were above the limits of acceptability (below 6% and 10%, respectively), indicating excessive food waste. High values of leftovers are related to the food service system and staff, pointing to the need for improvements during the planning and processing of meals. On the other hand, high plate waste values are associated with consumers, indicating the low adequacy of the menu regarding to older adults’ habits and preferences.
Margarida Liz Martins; Ana Henriques; Ada Rocha. Evaluation of Food Waste at a Portuguese Geriatric Institution. Sustainability 2021, 13, 2452 .
AMA StyleMargarida Liz Martins, Ana Henriques, Ada Rocha. Evaluation of Food Waste at a Portuguese Geriatric Institution. Sustainability. 2021; 13 (5):2452.
Chicago/Turabian StyleMargarida Liz Martins; Ana Henriques; Ada Rocha. 2021. "Evaluation of Food Waste at a Portuguese Geriatric Institution." Sustainability 13, no. 5: 2452.
Objective Eating out in restaurants is a common family behavior, but it has been persistently associated with unbalanced nutrient intakes, contributing to create and reinforce unhealthy food habits among children. The purpose of this study was to evaluate the kids’ meals from three common well-known restaurant chains in Portugal. Methods The nutritional composition (total fat, carbohydrates, protein, and sodium content) of the menus was analyzed bromatologicaly, and food portions were also examined. The assessment was carried out according to the European Food Safety Authority recommendations. Results Analyses of the menus from the two points of view revealed that the evaluations for macronutrients and food portions may return contradictory results. Protein, carbohydrates, and fats are compliant with the requirements for most of the meals. The analysis from the food portion perspective exceeds the requirements for the meat, fish, and eggs groups, as well as for fats and oils. Fruits, vegetables, and pulses are not present in the menus. Despite the balance associated with the macronutrients, the salt content exceeds the recommendations for most of the meals. Conclusions Popular fast-food chain restaurants have already adapted to comply with nutritional recommendations, whilst neglecting important recommended foods such as fruit, pulses, and vegetables. This study points not only to the need of investing in the improvement of the offerings, but also to the importance of fighting the tendency to reduce the perception of food quality to its nutritional content, leading consumers to believe that the meals offered are balanced when they are not.
Daniela Costa Pinto; Cláudia Alexandra Colaço Lourenço Viegas; Ada Margarida Correia Nunes da Rocha. Quality of kids’ meals in fast-food restaurants: the nutritional content is not enough for an informed choice. Revista de Nutrição 2021, 34, 1 .
AMA StyleDaniela Costa Pinto, Cláudia Alexandra Colaço Lourenço Viegas, Ada Margarida Correia Nunes da Rocha. Quality of kids’ meals in fast-food restaurants: the nutritional content is not enough for an informed choice. Revista de Nutrição. 2021; 34 ():1.
Chicago/Turabian StyleDaniela Costa Pinto; Cláudia Alexandra Colaço Lourenço Viegas; Ada Margarida Correia Nunes da Rocha. 2021. "Quality of kids’ meals in fast-food restaurants: the nutritional content is not enough for an informed choice." Revista de Nutrição 34, no. : 1.
Objective: To determine nutritional adequacy of school lunch and to assess the impact of food waste on nutrient intake of primary schoolchildren. Design: The weighing method was used for evaluating initial servings and plate waste for lunch. Energy and nutritional contents of meals served, consumed and wasted were estimated using the software Food Processor Plus. The mean nutritional value of food served and consumed was compared with dietary guidelines. Setting: Portuguese public primary schools in the city of Porto. Participants: All 525 fourth-grade children, aged from 9 to 10 years old, attending to twenty-one public primary schools. Results: Overall, school lunches served did not meet the dietary guidelines for energy and nutrients, as only 12·5 % of the evaluated meals were adequate for energy, 33·5 % for proteins, 11·9 % for carbohydrates and 57·1 % for lipids. The majority of meals served were below the age-specific lower limit, namely for energy (83·7 %) and carbohydrates (86·8 %). The only exception, also unbalanced, was observed for proteins, as 42·4 % of lunches served exceeded the recommended upper limit. Furthermore, lunches served and consumed by children did not meet the dietary guidelines for fibre and for the micronutrients evaluated. Children wasted 26 % of the energy content provided in lunches, corresponding to 91·5 kcal, 25 % of proteins and 29 % of carbohydrates supplied. Conclusions: The lunches served and consumed by children at school canteens failed to meet nutritional standards. These results are not only a consequence of inadequate food portions served but also a result of the high plate waste values observed.
Margarida Liz Martins; Sara S.P. Rodrigues; Luís M. Cunha; Ada Rocha. School lunch nutritional adequacy: what is served, consumed and wasted. Public Health Nutrition 2020, 1 -9.
AMA StyleMargarida Liz Martins, Sara S.P. Rodrigues, Luís M. Cunha, Ada Rocha. School lunch nutritional adequacy: what is served, consumed and wasted. Public Health Nutrition. 2020; ():1-9.
Chicago/Turabian StyleMargarida Liz Martins; Sara S.P. Rodrigues; Luís M. Cunha; Ada Rocha. 2020. "School lunch nutritional adequacy: what is served, consumed and wasted." Public Health Nutrition , no. : 1-9.
Considering the importance of the food environments for health promotion, and the lack of simple, easy to use, low-cost measures of the quality of meals, the authors developed a qualitative menu index (KIMEHS—Kids’ Menu Healthy Score), tailored to children’s menu evaluation. Development of the tool was based on the Mediterranean food pattern. It includes 18 components, divided into seven main groups that reflect key aspects of menu quality, including protein source, side dishes, vegetables, dessert and beverages, and also allergens and nutritional information. The index was analysed for content and construct validity, as well as inter-rater reliability, and was applied to a sample of menus from restaurants in shopping centres in the Lisbon region. Possible index point ranges from −17 to 17, with a higher score indicating greater compliance with the recommendations. A value of 5.5 is obtained if all KIMEHS items are available, considering healthy and non-healthy options. The inter-rater reliability was assessed and values above 0.80 were obtained for Alpha Cronbach, as well as agreement % rate >75%. Agreement percentage is above 75% for all the components. Evaluated restaurants scored from −14 to 7, with an average KIMEHS of −6.15. Only four restaurants scored positive values, ranging from 0.25 to 7. KIMEHS was considered to be an adequate index to evaluate children’s menus, from the menu information displayed on restaurant websites and/or on restaurant displays or table menus. It is a simple, low-cost tool that may be used as a reference for health professionals as an objective measure to evaluate the food environment. Stakeholders could also be involved in their own assessment to help educate consumers about healthy food choices, strengthening the efforts to promote an adequate food pattern and health, contributing to the fight against obesity.
Ada Rocha; Claudia Viegas. KIMEHS—Proposal of an Index for Qualitative Evaluation of Children’s Menus—A Pilot Study. Foods 2020, 9, 1618 .
AMA StyleAda Rocha, Claudia Viegas. KIMEHS—Proposal of an Index for Qualitative Evaluation of Children’s Menus—A Pilot Study. Foods. 2020; 9 (11):1618.
Chicago/Turabian StyleAda Rocha; Claudia Viegas. 2020. "KIMEHS—Proposal of an Index for Qualitative Evaluation of Children’s Menus—A Pilot Study." Foods 9, no. 11: 1618.
Despite food waste occurring along the entire food supply chain, a significant proportion occurs in domestic settings. Large quantities of domestic food waste have been attributable to consumer behaviors during buying, cooking, consumption, and disposal. The main objective of this research was to understand the major determinants of household food waste from families in the north of Portugal. A convenience sample was used, which was drawn from households in the Greater Porto Area. Data were collected through a self-reported questionnaire that included three groups of structured questions related to perceived behavior and attitudes towards food consumption, leftover usage, and food waste. Exploratory data analysis was used to identify underlying dimensions. No relationships were found between socio-demographic data and food waste, buying behavior, or destination/use of leftovers. The majority of the participants reported a high level of planning of their grocery shopping. Fruits and vegetables presented the highest frequency of consumption, followed by sources of carbohydrates and sources of proteins. The storage of cooked food from different food groups presented a single factor, grouping the majority of the individual food leftovers, going from fruits and vegetables to sources of carbohydrates and proteins. The reported levels of wastage of the different food products were grouped into three dimensions: waste of vegetables, waste of protein sources, and waste of sources of carbohydrates. Waste of precooked foods emerged as an independent item, and it was the individual item with the highest frequency. The families studied reported a positive attitude concerning buying, consumption, and wastage, revealing a particular awareness of food waste and its social and environmental impact.
Taíse Portugal; Susana Freitas; Luís Miguel Cunha; Ada Margarida Correia Nunes Rocha. Evaluation of Determinants of Food Waste in Family Households in the Greater Porto Area Based on Self-Reported Consumption Practices. Sustainability 2020, 12, 8781 .
AMA StyleTaíse Portugal, Susana Freitas, Luís Miguel Cunha, Ada Margarida Correia Nunes Rocha. Evaluation of Determinants of Food Waste in Family Households in the Greater Porto Area Based on Self-Reported Consumption Practices. Sustainability. 2020; 12 (21):8781.
Chicago/Turabian StyleTaíse Portugal; Susana Freitas; Luís Miguel Cunha; Ada Margarida Correia Nunes Rocha. 2020. "Evaluation of Determinants of Food Waste in Family Households in the Greater Porto Area Based on Self-Reported Consumption Practices." Sustainability 12, no. 21: 8781.
This study aimed to evaluate the perceptions of dietitians’ wellbeing at work before and during the SARS-COV-2 pandemic in Brazil. This cross-sectional study was performed using a previously validated instrument to investigate the wellbeing of dietitians at work in Brazil. The questionnaire on the wellbeing of dietitians was composed of 25 items (with a 5-point scale), characteristics, and questions about the SARS-COV-2 period. The application was carried out with GoogleForms® tool from 26 May to 7 June 2020. The weblink to access the research was sent via email, messaging apps, and social networks. Volunteers were recruited nationwide with the help of the Brazilian Dietitians Councils, support groups, as well as media outreach to reach as many dietitians as possible. Volunteers received, along with the research link, the invitation to participate, as well as the consent form. A representative sample of 1359 dietitians from all the Brazilian regions answered the questionnaire—mostly female (92.5%), Catholic (52.9%), from 25 to 39 years old (58.4%), with a partner (63.8%), and with no children (58%). Most of the participants continue working during the pandemic period (83.8%), but they did not have SARS-COV-2 (96%), nor did their family members (80.7%). The wellbeing at work before SARS-COV-2 was 3.88 ± 0.71, statistically different (p < 0.05) from during the pandemic, with the wellbeing of 3.71 ± 0.78. Wellbeing at work was higher before the pandemic for all the analyzed variables. Analyzing variables separately before and during the pandemic, dietitians with partners, children and a Ph.D. presented higher scores for wellbeing at work. Professionals receiving more than five times the minimum wage have higher scores. During the pandemic, better wellbeing was observed for dietitians working remotely.
Raquel Adjafre Da Costa Matos; Rita De Cássia Coelho De Almeida Akutsu; Renata Puppin Zandonadi; Ada Rocha; Raquel Braz Assunção Botelho. Wellbeing at Work before and during the SARS-COV-2 Pandemic: A Brazilian Nationwide Study among Dietitians. International Journal of Environmental Research and Public Health 2020, 17, 5541 .
AMA StyleRaquel Adjafre Da Costa Matos, Rita De Cássia Coelho De Almeida Akutsu, Renata Puppin Zandonadi, Ada Rocha, Raquel Braz Assunção Botelho. Wellbeing at Work before and during the SARS-COV-2 Pandemic: A Brazilian Nationwide Study among Dietitians. International Journal of Environmental Research and Public Health. 2020; 17 (15):5541.
Chicago/Turabian StyleRaquel Adjafre Da Costa Matos; Rita De Cássia Coelho De Almeida Akutsu; Renata Puppin Zandonadi; Ada Rocha; Raquel Braz Assunção Botelho. 2020. "Wellbeing at Work before and during the SARS-COV-2 Pandemic: A Brazilian Nationwide Study among Dietitians." International Journal of Environmental Research and Public Health 17, no. 15: 5541.
This study aims to explore the factors that influence plate waste at lunches served in primary schools. Data was collected for all fourth-grade children attending 21 primary schools from the city of Porto (Portugal) (n = 463). Plate waste was evaluated by the weighing method and factors influencing plate waste were collected by observation of menu and canteen characteristics and through the application of a questionnaire to children aiming to evaluate factors related to preferences and dietary patterns. Logistic regression was performed to identify predictors of plate waste. It was observed that fish menus and composed dishes showed a higher tendency for increased plate waste. However, this effect was not observed when adjusted for other variables. Soups without pulses and blended soups were less likely to be discarded by children. The presence of the teacher during meals and the possibility for children to leave the canteen whenever they wish, protected both the main dish and the soup from being wasted. A higher number of children in the canteen was associated with increased soup waste. As expected, children more pleased with the sensory characteristics of the main dish and soup were less likely to waste food. Children who consumed high-saturated fat content mid-morning snacks were more likely to waste soup. The main factors associated with plate waste were related to the presence of teachers during the mealtime, school meal policies and the meals’ sensory characteristics. Additionally, soup waste was determined by its composition, mid-morning snacks and the number of children in the canteen.
Margarida Liz Martins; Sara S.P. Rodrigues; Luís M. Cunha; Ada Rocha. Factors influencing food waste during lunch of fourth-grade school children. Waste Management 2020, 113, 439 -446.
AMA StyleMargarida Liz Martins, Sara S.P. Rodrigues, Luís M. Cunha, Ada Rocha. Factors influencing food waste during lunch of fourth-grade school children. Waste Management. 2020; 113 ():439-446.
Chicago/Turabian StyleMargarida Liz Martins; Sara S.P. Rodrigues; Luís M. Cunha; Ada Rocha. 2020. "Factors influencing food waste during lunch of fourth-grade school children." Waste Management 113, no. : 439-446.
João Lima; Escola Superior De Tecnologia Da Saúde De Coimbra Do Instituto Politécnico De Coimbra; Sofia A Costa; Ada Rocha; Rede De Química E Tecnologia Laqv - Requimte; Centro de Investigação em Produção Agroalimentar Sustentável GreenUPorto; Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto. Nutritional, health status and well-being at work: gender’s differences. Acta Portuguesa de Nutrição 2018, 15, 20 -25.
AMA StyleJoão Lima, Escola Superior De Tecnologia Da Saúde De Coimbra Do Instituto Politécnico De Coimbra, Sofia A Costa, Ada Rocha, Rede De Química E Tecnologia Laqv - Requimte, Centro de Investigação em Produção Agroalimentar Sustentável GreenUPorto, Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto. Nutritional, health status and well-being at work: gender’s differences. Acta Portuguesa de Nutrição. 2018; 15 ():20-25.
Chicago/Turabian StyleJoão Lima; Escola Superior De Tecnologia Da Saúde De Coimbra Do Instituto Politécnico De Coimbra; Sofia A Costa; Ada Rocha; Rede De Química E Tecnologia Laqv - Requimte; Centro de Investigação em Produção Agroalimentar Sustentável GreenUPorto; Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto. 2018. "Nutritional, health status and well-being at work: gender’s differences." Acta Portuguesa de Nutrição 15, no. : 20-25.
Introducción: El consumo de comida callejera se ha masificado en todos los países, sin embargo, se desconoce las razones de consumo y las percepciones por parte de los consumidores, sobre la higiene de dicha comida. Objetivo: describir el consumo, las razones del consumo y las percepciones de los consumidores sobre la comida callejera según grupo etario.Material y Métodos: Se elaboró una encuesta de 15 preguntas en formato google docs, adaptada a cada país, traducida en español o portugués y aplicada a 8.895 personas en 11 países de Iberoamérica (Argentina, Brasil, Chile, Colombia, Costa Rica, Guatemala, Panamá, Paraguay, Perú, Portugal y Uruguay).Resultados: El 53,6% de los encuestados indica que consume comida callejera, el mayor consumo (63,6%) se presenta en el grupo de menor edad (18-30 años), y va disminuyendo a medida que aumenta la edad. La percepción ligada a la suciedad de los alimentos aumenta a medida que aumenta la edad. De otro lado, a medida que aumenta la edad se prefieren los alimentos por ser ricos y sabrosos, y por estar disponibles, en cambio entre los más jóvenes, se prefieren los alimentos por factores económicos y por falta de tiempo.Conclusiones: A medida que aumenta la edad disminuye el consumo de comida callejera, cambia la percepción de buena higiene de estos alimentos y se modifican las razones del consumo.
Samuel Durán-Agüero; Luz Marina Arboleda; John Edinson Velásquez Vargas; Gabriela Fretes Centurión; Laura Elizabeth Gonzalez Cespedes; Ada Rocha; João Pm Lima; María Celeste Nessier; Emilia Elisabeth Raimondo; Ángela María Velásquez Valderrama; Juan Carlos Gonzalez Sanchez; Sonia Ivankovich Guillén; Karla Rosángel Cordón Arrivillaga; Elka Elein Gonzalez Madden; Saby Marisol Mauricio Alza; Johanna León Cáceres; Beatriz Agazzi; Alfonsina Ortiz; Débora Cabanes; Marli Brasioli; Jairo Alonso Torres. Caracterización del consumo de comida callejera según edad, estudio multicéntrico. Revista Española de Nutrición Humana y Dietética 2018, 22, 243 -250.
AMA StyleSamuel Durán-Agüero, Luz Marina Arboleda, John Edinson Velásquez Vargas, Gabriela Fretes Centurión, Laura Elizabeth Gonzalez Cespedes, Ada Rocha, João Pm Lima, María Celeste Nessier, Emilia Elisabeth Raimondo, Ángela María Velásquez Valderrama, Juan Carlos Gonzalez Sanchez, Sonia Ivankovich Guillén, Karla Rosángel Cordón Arrivillaga, Elka Elein Gonzalez Madden, Saby Marisol Mauricio Alza, Johanna León Cáceres, Beatriz Agazzi, Alfonsina Ortiz, Débora Cabanes, Marli Brasioli, Jairo Alonso Torres. Caracterización del consumo de comida callejera según edad, estudio multicéntrico. Revista Española de Nutrición Humana y Dietética. 2018; 22 (3):243-250.
Chicago/Turabian StyleSamuel Durán-Agüero; Luz Marina Arboleda; John Edinson Velásquez Vargas; Gabriela Fretes Centurión; Laura Elizabeth Gonzalez Cespedes; Ada Rocha; João Pm Lima; María Celeste Nessier; Emilia Elisabeth Raimondo; Ángela María Velásquez Valderrama; Juan Carlos Gonzalez Sanchez; Sonia Ivankovich Guillén; Karla Rosángel Cordón Arrivillaga; Elka Elein Gonzalez Madden; Saby Marisol Mauricio Alza; Johanna León Cáceres; Beatriz Agazzi; Alfonsina Ortiz; Débora Cabanes; Marli Brasioli; Jairo Alonso Torres. 2018. "Caracterización del consumo de comida callejera según edad, estudio multicéntrico." Revista Española de Nutrición Humana y Dietética 22, no. 3: 243-250.
Purpose Food consumed at work can be brought from home or taken in private or university restaurants. Knowing the contribution of food consumption in the workplace allows for the identification of bad practices to modulate food availability in the work environment and raise consumer awareness for a more balanced food intake. This paper aims to characterize food consumption and to determine the contribution of food consumption at the workplace to daily food intake of employees of the University of Porto (UP). Design/methodology/approach A cross-sectional observational study was conducted. The project was approved by Ethical Commission of the UP. The principles of Helsínquia Declaration were respected and the workers under examine accept to participate in the study, through an inform consent. Data were obtained through the application of a self-administrated questionnaire and through the application of a questionnaire including a 24 h recall. There were assessed 513 individuals randomly selected, and the majority of them were women. Findings In total, 92.8 per cent of them preferred to have meals at the workplace that contributed to about 39.6 per cent of the daily energy intake. Reported food consumption at the workplace contributed about 42.6 per cent of carbohydrates, 39.4 per cent of total fat and 36.8 per cent of proteins for daily intake. A low intake of water (39.2 per cent of whole ingestion) and a huge amount and contribution of the workplace (48.4 per cent) to daily sugar intake was observed. Higher nutritional intake was observed for women (p < 0.05). The energy contribution of meals at the workplace is in accordance with recommendations, except for breakfast, that is below. Originality/value This work allows to characterize food habits of university employees at the workplace and the identification of the contribution of meals eaten at the workplace for daily energy and nutritional intake. These data allow to modulate food availability in the work environment and raise consumer awareness for a more balanced food intake.
João Lima; Sofia Costa; Ada Rocha. How do university workers eat at the workplace? Nutrition & Food Science 2018, 48, 194 -205.
AMA StyleJoão Lima, Sofia Costa, Ada Rocha. How do university workers eat at the workplace? Nutrition & Food Science. 2018; 48 (2):194-205.
Chicago/Turabian StyleJoão Lima; Sofia Costa; Ada Rocha. 2018. "How do university workers eat at the workplace?" Nutrition & Food Science 48, no. 2: 194-205.
Purpose Excessive high caloric and nutritional intake has been associated with weight gain which is linked to an increased prevalence of cardiovascular disease, type 2 diabetes and several types of cancers. The purpose of this paper is to characterize the nutritional intake pattern of the population in terms of energy, macro and micronutrients. Design/methodology/approach There were assessed 513 workers of the University of Porto (UP) randomly selected. The Food Processor Plus was used to convert foods into nutrients and, to assess nutritional intake adequacy. Data were compared to Dietary Reference Intakes and with recommended ranges by the World Health Organization. Findings The intake of most individuals was above recommendations for protein, carbohydrates and sodium. The average of energy intake observed in UP employees was lower than data available for Portuguese general population. The protein, carbohydrates, total fat and water intake, cholesterol, saturated, monounsaturated, polyunsaturated fatty acids and sodium intake were found to be significantly higher for men. Significant differences were found for vitamin D and calcium between age ranges; Carbohydrates, sugar, monounsaturated fatty acids, cholesterol, water and vitamin K was significantly different between teachers and non-teachers. Originality/value According to nutritional intake analysis, food consumption of this population was unbalanced, attending to high protein, carbohydrates and sodium intake.
João Pedro Marques Lima; Sofia Almeida Costa; Ada Rocha. Nutritional intake of university employees’. British Food Journal 2018, 120, 483 -489.
AMA StyleJoão Pedro Marques Lima, Sofia Almeida Costa, Ada Rocha. Nutritional intake of university employees’. British Food Journal. 2018; 120 (2):483-489.
Chicago/Turabian StyleJoão Pedro Marques Lima; Sofia Almeida Costa; Ada Rocha. 2018. "Nutritional intake of university employees’." British Food Journal 120, no. 2: 483-489.
João Lima; Jessica Rodrigues; José Canhola; Ada Rocha; Faculdade de Ciências do Desporto e Educação Física da Universidade de Coimbra; Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto; Federação Portuguesa De Remo. Hábitos alimentares e perfil antropométrico em atletas de remo da categoria juvenil. Acta Portuguesa de Nutrição 2017, 11, 16 -20.
AMA StyleJoão Lima, Jessica Rodrigues, José Canhola, Ada Rocha, Faculdade de Ciências do Desporto e Educação Física da Universidade de Coimbra, Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Federação Portuguesa De Remo. Hábitos alimentares e perfil antropométrico em atletas de remo da categoria juvenil. Acta Portuguesa de Nutrição. 2017; 11 ():16-20.
Chicago/Turabian StyleJoão Lima; Jessica Rodrigues; José Canhola; Ada Rocha; Faculdade de Ciências do Desporto e Educação Física da Universidade de Coimbra; Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto; Federação Portuguesa De Remo. 2017. "Hábitos alimentares e perfil antropométrico em atletas de remo da categoria juvenil." Acta Portuguesa de Nutrição 11, no. : 16-20.
Portugal is one of the European countries showing an increase in mortality and morbidity associated with chronic diseases, presenting one of the highest prevalence rates of overweight and obesity among children. The aim of this study was to evaluate the prevalence of thinness, overweight, and obesity as a function of the body mass index (BMI) and fat percentiles in preschool and primary school children in a municipality of the center region of Portugal. A total of 901 children were evaluated between November 2014 and March 2015. Evaluation included weight, height, waist circumference, and body fatness (total and trunk). Nutritional status was classified based on the Centers for Disease Control and Prevention, BMI percentile by age and gender, and the International Obesity TaskForce (IOTF) cutoff values of BMI. Of the children evaluated, according to the Centers for Disease Control and Prevention cutoff values, 32.3% were overweight or obese, and from those, 16.2% were obese. According to the fat percentile, the prevalence of overweight was 18.0%, corresponding 6.6% to obese children. Total body fat percentage and trunk fat percentage were 23.5% and 17.8%, respectively. The prevalences found were quite different depending on the method used. To allow comparisons and more accurately determine prevalence rates of thinness, overweight, and obesity in children, it is necessary to standardize methodologies between studies and between countries.
Jessica Rodrigues; Ada Rocha. Classification of Thinness, Overweight, and Obesity as a Function of the Body Mass Index and Fat Percentiles in Preschool and Primary School Children. Nutrition Today 2017, 52, 240 -247.
AMA StyleJessica Rodrigues, Ada Rocha. Classification of Thinness, Overweight, and Obesity as a Function of the Body Mass Index and Fat Percentiles in Preschool and Primary School Children. Nutrition Today. 2017; 52 (5):240-247.
Chicago/Turabian StyleJessica Rodrigues; Ada Rocha. 2017. "Classification of Thinness, Overweight, and Obesity as a Function of the Body Mass Index and Fat Percentiles in Preschool and Primary School Children." Nutrition Today 52, no. 5: 240-247.
Purpose This paper aims to present results from a research that analyzed consumer perceptions of service quality in restaurants in four European cities – Belgrade (Serbia), Manchester (UK), Thessaloniki (Greece) and Porto (Portugal). Design/methodology/approach A total of 802 respondents have been interviewed using a structured questionnaire. The service quality statements covered food quality, building exterior, restaurant interior and layout, seating comfort, restrooms and servicing. Findings Within all analyzed categories (city, gender and age), servicing of food and taste of food were the most influential factors. However, this study confirmed that there are different patterns in analyzed cities. For each factor analyzed, in at least two cities, results for the items were significantly different. Consumers from different cities showed different perceptions regarding service quality in restaurants. Gender of consumers plays a significant role in the perception of interior, restroom and servicing factors in restaurants. Age of respondents was the category with no significant difference with respect to food quality, layout, restrooms and servicing. Research limitations/implications Given the great cultural and other differences within the four cities/countries, more research is necessary to determine if similar results would be derived from different samples across various other continental and Mediterranean European cities. Originality/value In addition to increasing the theoretical understanding of the cultural aspects of the service quality, this paper can be of managerial relevance.
Ilija Djekic; Kevin Kane; Nikola Tomic; Eleni Kalogianni; Ada Rocha; Lamprini Zamioudi; Rita Pacheco. Cross-cultural consumer perceptions of service quality in restaurants. Nutrition & Food Science 2016, 46, 827 -843.
AMA StyleIlija Djekic, Kevin Kane, Nikola Tomic, Eleni Kalogianni, Ada Rocha, Lamprini Zamioudi, Rita Pacheco. Cross-cultural consumer perceptions of service quality in restaurants. Nutrition & Food Science. 2016; 46 (6):827-843.
Chicago/Turabian StyleIlija Djekic; Kevin Kane; Nikola Tomic; Eleni Kalogianni; Ada Rocha; Lamprini Zamioudi; Rita Pacheco. 2016. "Cross-cultural consumer perceptions of service quality in restaurants." Nutrition & Food Science 46, no. 6: 827-843.
Margareth Xavier Da Silva; Margarida Liz Martins; Anna Paola Trindade Da Rocha Pierucci; Cristiana Pedrosa; Ada Rocha; [email protected]; Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto. Análise qualitativa de ementas em escolas do Rio de Janeiro. Acta Portuguesa de Nutrição 2016, 6, 6 -12.
AMA StyleMargareth Xavier Da Silva, Margarida Liz Martins, Anna Paola Trindade Da Rocha Pierucci, Cristiana Pedrosa, Ada Rocha, [email protected], Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto. Análise qualitativa de ementas em escolas do Rio de Janeiro. Acta Portuguesa de Nutrição. 2016; 6 ():6-12.
Chicago/Turabian StyleMargareth Xavier Da Silva; Margarida Liz Martins; Anna Paola Trindade Da Rocha Pierucci; Cristiana Pedrosa; Ada Rocha; [email protected]; Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto. 2016. "Análise qualitativa de ementas em escolas do Rio de Janeiro." Acta Portuguesa de Nutrição 6, no. : 6-12.
Nada Smigic; Ilija Djekic; Margarida Liz Martins; Ada Rocha; Nikoleta Sidiropoulou; Eleni P. Kalogianni. The level of food safety knowledge in food establishments in three European countries. Food Control 2016, 63, 187 -194.
AMA StyleNada Smigic, Ilija Djekic, Margarida Liz Martins, Ada Rocha, Nikoleta Sidiropoulou, Eleni P. Kalogianni. The level of food safety knowledge in food establishments in three European countries. Food Control. 2016; 63 ():187-194.
Chicago/Turabian StyleNada Smigic; Ilija Djekic; Margarida Liz Martins; Ada Rocha; Nikoleta Sidiropoulou; Eleni P. Kalogianni. 2016. "The level of food safety knowledge in food establishments in three European countries." Food Control 63, no. : 187-194.
European Journal of Clinical Nutrition is a high quality, peer-reviewed journal that covers all aspects of human nutrition.
D A Araújo; M B Noronha; N A Cunha; S F Abrunhosa; Ada Rocha; T F Amaral. Low serum levels of vitamin B12 in older adults with normal nutritional status by mini nutritional assessment. European Journal of Clinical Nutrition 2016, 70, 859 -862.
AMA StyleD A Araújo, M B Noronha, N A Cunha, S F Abrunhosa, Ada Rocha, T F Amaral. Low serum levels of vitamin B12 in older adults with normal nutritional status by mini nutritional assessment. European Journal of Clinical Nutrition. 2016; 70 (7):859-862.
Chicago/Turabian StyleD A Araújo; M B Noronha; N A Cunha; S F Abrunhosa; Ada Rocha; T F Amaral. 2016. "Low serum levels of vitamin B12 in older adults with normal nutritional status by mini nutritional assessment." European Journal of Clinical Nutrition 70, no. 7: 859-862.
Margareth Xavier Da Silva; Margarida Liz Martins; Anna Paola Trindade Rocha Pierucci; Cristiana Pedrosa; Ada Rocha. CARACTERÍSTICAS DOS PROGRAMAS DE ALIMENTAÇÃO ESCOLAR DO BRASIL E DE PORTUGAL. DEMETRA: Alimentação, Nutrição & Saúde 2016, 11, 1 .
AMA StyleMargareth Xavier Da Silva, Margarida Liz Martins, Anna Paola Trindade Rocha Pierucci, Cristiana Pedrosa, Ada Rocha. CARACTERÍSTICAS DOS PROGRAMAS DE ALIMENTAÇÃO ESCOLAR DO BRASIL E DE PORTUGAL. DEMETRA: Alimentação, Nutrição & Saúde. 2016; 11 (1):1.
Chicago/Turabian StyleMargareth Xavier Da Silva; Margarida Liz Martins; Anna Paola Trindade Rocha Pierucci; Cristiana Pedrosa; Ada Rocha. 2016. "CARACTERÍSTICAS DOS PROGRAMAS DE ALIMENTAÇÃO ESCOLAR DO BRASIL E DE PORTUGAL." DEMETRA: Alimentação, Nutrição & Saúde 11, no. 1: 1.