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Dr. António Raposo
CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, 1749-024 Lisboa, Portugal

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0 Food Safety
0 Food Security
0 Health
0 Nutrition

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Journal article
Published: 26 August 2021 in Foods
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The coronavirus pandemic started a worldwide emergency, and tight preventive actions were necessary to protect the population, changing individuals’ daily habits. Dwelling and working at home can change dietary habits, affect food choice and access, as well as the practice of physical activity. In this regard, this study’s goal was to compare eating competence (EC) among Brazilian adults before and during the coronavirus pandemic, using the Brazilian version of the eating competence Satter inventory (ecSI2.0™BR) with the “retrospective post-then-pre” design. This cross-sectional study was performed from 30 April to 31 May 2021 among a convenience sample of the Brazilian adult population using an online platform (Google® Forms). In the studied sample (n = 302 in which 76.82% were females), EC total score lowered during the pandemic (31.69 ± 8.26 vs. 29.99 ± 9.72; p< 0.005), and the decrease was worst after the beginning of the pandemic among those who reported weight gain, decreased the consumption of fruit and vegetables, and increased the consumption of sugary beverages. The contextual skill component seems relevant in this scenario, where our life and routines were changed entirely, demonstrating that the ability to manage the food context is essential, especially when sanitary and economic situations represent a new challenge.

ACS Style

Fabiana Lopes Nalon de Queiroz; Eduardo Yoshio Nakano; Raquel Braz Assunção Botelho; Verônica Cortez Ginani; António Raposo; Renata Puppin Zandonadi. Eating Competence among Brazilian Adults: A Comparison between before and during the COVID-19 Pandemic. Foods 2021, 10, 2001 .

AMA Style

Fabiana Lopes Nalon de Queiroz, Eduardo Yoshio Nakano, Raquel Braz Assunção Botelho, Verônica Cortez Ginani, António Raposo, Renata Puppin Zandonadi. Eating Competence among Brazilian Adults: A Comparison between before and during the COVID-19 Pandemic. Foods. 2021; 10 (9):2001.

Chicago/Turabian Style

Fabiana Lopes Nalon de Queiroz; Eduardo Yoshio Nakano; Raquel Braz Assunção Botelho; Verônica Cortez Ginani; António Raposo; Renata Puppin Zandonadi. 2021. "Eating Competence among Brazilian Adults: A Comparison between before and during the COVID-19 Pandemic." Foods 10, no. 9: 2001.

Journal article
Published: 31 July 2021 in Foods
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Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable’s the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and they do not know which cooking times and cooking methods are best suited to preserve the nutrients. This study aimed to determine the best method of cooking vegetables to maintain minerals (potassium and sodium) and carotenoids. The studied vegetables were broccoli (Brassica oleracea, var. Italica), carrots (Daucus carota), and zucchini (Cucurbita moschata). The cooking methods were: boiling, steaming, combined oven, microwave steaming, and microwave cooking. Samples of organic and conventionally grown vegetables were prepared in triplicate. Samples were analyzed to determine the availability of target minerals and carotenoids in the raw food and in each recommended cooking situation according to technical standards. Only the carrot showed a higher concentration in organic cultivation for carotenoids in raw vegetables, with both zucchini and broccoli having higher concentrations when grown by conventional cultivation. The zucchini from organic cultivation presented a reduction of potassium and sodium, almost consistently, in all cooking techniques. Regarding the conventionally cultivated zucchini, potassium remained stable in boiling. Broccoli from organic and conventional cultivation showed similar potassium levels for boiling and traditional steam cooking. Organic carrots showed easier sodium extraction compared with conventional cultivation. Heat treatment, in general, improves the accessibility of carotenoids.

ACS Style

Neide Torres de Castro; Ernandes Rodrigues de Alencar; Renata Puppin Zandonadi; Heesup Han; António Raposo; Antonio Ariza-Montes; Luis Araya-Castillo; Raquel Braz Assunção Botelho. Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids. Foods 2021, 10, 1782 .

AMA Style

Neide Torres de Castro, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, Raquel Braz Assunção Botelho. Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids. Foods. 2021; 10 (8):1782.

Chicago/Turabian Style

Neide Torres de Castro; Ernandes Rodrigues de Alencar; Renata Puppin Zandonadi; Heesup Han; António Raposo; Antonio Ariza-Montes; Luis Araya-Castillo; Raquel Braz Assunção Botelho. 2021. "Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids." Foods 10, no. 8: 1782.

Journal article
Published: 31 July 2021 in Nutrients
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This study aimed to evaluate the effectiveness of community restaurants (CRs), managed by the Government of the State of Bahia/Brazil, for the dimension of access to food. The study used secondary data obtained from the public opinion survey Profile of users of community restaurants in Salvador. The nutritional information was accessed through the analysis of CRs’ menus. Adequate effectiveness of access to food was considered when the CR served meals to 50% to 70% of the users considered the target audience (individuals served by the two CRs located in the city of Salvador/Bahia/Brazil). The participants (n = 1464; 778 as low-income individuals) were adult CR users from Salvador/Brazil. Most of the respondents were male, 40 to 54 years old, not white, had up to 9 years of formal education, without a partner, and living in the municipality of Salvador. The evaluated CRs are effective in serving 53.1% of the target population in their total service capacity. Meal provision only reached an estimated 0.7% of the socially vulnerable community in the district. The average energy value of the meal served by the CR units was 853.05 kcal/meal, with a mean energy density composition classified as average (1.15 kcal/g). The effectiveness of the evaluated community restaurants showed that these instruments were minimally effective in promoting access to food for the low-income population within their total daily service capacity, and the current quantity of these facilities was insufficient. However, these instruments stand out in the fundamental role of promoting the daily distribution of meals to the Brazilian population with the highest social vulnerability levels.

ACS Style

Mateus Sousa; Camila Teixeira; Jamacy Souza; Priscila Costa; Renata Zandonadi; Raquel Botelho; Heesup Han; António Raposo; Antonio Ariza-Montes; Luis Araya-Castillo; Rita Akutsu. Evaluation of the Effectiveness of Brazilian Community Restaurants for the Dimension of Low-Income People Access to Food. Nutrients 2021, 13, 2671 .

AMA Style

Mateus Sousa, Camila Teixeira, Jamacy Souza, Priscila Costa, Renata Zandonadi, Raquel Botelho, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, Rita Akutsu. Evaluation of the Effectiveness of Brazilian Community Restaurants for the Dimension of Low-Income People Access to Food. Nutrients. 2021; 13 (8):2671.

Chicago/Turabian Style

Mateus Sousa; Camila Teixeira; Jamacy Souza; Priscila Costa; Renata Zandonadi; Raquel Botelho; Heesup Han; António Raposo; Antonio Ariza-Montes; Luis Araya-Castillo; Rita Akutsu. 2021. "Evaluation of the Effectiveness of Brazilian Community Restaurants for the Dimension of Low-Income People Access to Food." Nutrients 13, no. 8: 2671.

Review
Published: 30 July 2021 in Nutrients
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The presence of milk in meals and products consumed daily is common and at the same time the adoption of a milk-free diet increases due to milk allergy, lactose intolerance, vegan diets, and others. Therefore, there is an increasing demand for plant-based beverages, which present variable and, sometimes, unknown nutritional characteristics. This study sought to compare the nutritional aspects of plant-based beverages used as substitutes for cow’s milk described in scientific studies. Therefore, we used a review of the scientific literature on PubMed, Google Scholar, Scopus, Web of Science, Google Patents, Embase, and ScienceDirect databases. The inclusion criteria were scientific studies referring to plant-based beverage used as an alternative to cow’s milk; published in the English language; present data on the serving size, ingredients, and nutritional composition, containing at least data on energy and macronutrients of plant-based beverages. Ingredients and data on energy, macronutrients, and, if available, dietary fiber and some micronutrients of plant-based beverages were collected. Data were obtained from 122 beverages of 22 different matrices, with soy being the most used (27.87%, n = 34). The variation in the amount of nutrients found was 6–183 Kcal/100 mL for energy value; 0.00–22.29 g/100 mL for carbohydrate; 0.06–12.43 g/100 mL for protein; 0.00–19.00 g/100 mL for lipid; 0.00–4.40 g/100 mL for dietary fiber; 0.00–1252.94 mg/100 mL for calcium; 0.04–1.40 mg/100 mL for iron; 0.84–10,178.60 mg/100 mL for magnesium; 0.00–343.43 mg/100 mL for sodium. Salt was the most commonly found added ingredient in plant-based beverages. Some beverages have reached certain amounts of cow’s milk nutrients. However, studies have pointed out differences in their qualities/types. Thus, attention is needed when replacing milk with these alternatives.

ACS Style

Isabel Fructuoso; Bernardo Romão; Heesup Han; António Raposo; Antonio Ariza-Montes; Luis Araya-Castillo; Renata Zandonadi. An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk. Nutrients 2021, 13, 2650 .

AMA Style

Isabel Fructuoso, Bernardo Romão, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, Renata Zandonadi. An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk. Nutrients. 2021; 13 (8):2650.

Chicago/Turabian Style

Isabel Fructuoso; Bernardo Romão; Heesup Han; António Raposo; Antonio Ariza-Montes; Luis Araya-Castillo; Renata Zandonadi. 2021. "An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk." Nutrients 13, no. 8: 2650.

Journal article
Published: 30 July 2021 in Nutrients
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Health emergencies such as the COVID-19 pandemic can negatively impact quality of life (QoL) due to higher levels of stress, social isolation, and uncertainties. In this scenario, distinct population groups might react differently. Vegetarians, who follow a non-conventional dietary pattern, could be more vulnerable to the abrupt changes in normal life routine and economic instability. Therefore, this study aimed at evaluating if the current pandemic situation somehow affected vegetarians’ QoL. A cross-sectional study was carried out in Brazil between 28 July and 14 September 2020 to evaluate the QoL in vegetarians during the pandemic period. Vegetarian adults replied to an online survey that included the VEGQOL and WHOQOL-BREF instruments to evaluate QoL and questions related to the COVID-19 pandemic. A total of 1282 individuals participated. Only 3.8% had tested positive for COVID-19, but 39.9% affirmed having a family member who tested positive for the disease. Almost half (46.3%) of the sample had an income drop due to the pandemic. Results of QoL scores in the different subcategories of vegetarians were similar to previously published data. Individuals who had already tested positive for COVID-19 had lower QoL scores than those who did not test positive, but only in the VEGQOL. QoL was lower for the participants who declared that Sars-Cov-2 had already infected a family member for almost all the parameters evaluated. On the other hand, an income drop affected QoL only partially. Studying how vegetarians are influenced by such conditions contributes to the generation of relevant data that can be used to support healthcare and public policies in the future.

ACS Style

Shila Minari Hargreaves; Eduardo Yoshio Nakano; Heesup Han; António Raposo; Antonio Ariza-Montes; Alejandro Vega-Muñoz; Renata Puppin Zandonadi. Quality of Life of Vegetarians during the COVID-19 Pandemic in Brazil. Nutrients 2021, 13, 2651 .

AMA Style

Shila Minari Hargreaves, Eduardo Yoshio Nakano, Heesup Han, António Raposo, Antonio Ariza-Montes, Alejandro Vega-Muñoz, Renata Puppin Zandonadi. Quality of Life of Vegetarians during the COVID-19 Pandemic in Brazil. Nutrients. 2021; 13 (8):2651.

Chicago/Turabian Style

Shila Minari Hargreaves; Eduardo Yoshio Nakano; Heesup Han; António Raposo; Antonio Ariza-Montes; Alejandro Vega-Muñoz; Renata Puppin Zandonadi. 2021. "Quality of Life of Vegetarians during the COVID-19 Pandemic in Brazil." Nutrients 13, no. 8: 2651.

Journal article
Published: 30 July 2021 in Nutrients
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This study aimed to evaluate the general quality of life (QoL) of Brazilian vegetarians. A cross-sectional study was conducted with Brazilian vegetarian adults (18 years old and above). Individuals were recruited to participate in a nationwide online survey that comprised the WHOQOL-BREF as well as sociodemographic and characterization questions related to vegetarianism. The WHOQOL-BREF is composed of 24 items which are divided into four domains (domain 1: physical health; domain 2: psychological well-being; domain 3: social relationships; and domain 4: environment), plus two general items which were analyzed separately, totaling 26 items. The answers from the questionnaire were converted into scores with a 0–100 scale range, with separate analyses for each domain. Results were compared among groups based on the different characteristics of the vegetarian population. A total of 4375 individuals completed the survey. General average score results were 74.67 (domain 1), 66.71 (domain 2), 63.66 (domain 3) and 65.76 (domain 4). Vegans showed better scores when compared to the other vegetarians, except in domain four, where the statistical difference was observed only for semi-vegetarians (lower score). Individuals adopting a vegetarian diet for longer (>1 year) showed better results for domains one and two, with no difference for the other domains. Having close people also adopting a vegetarian diet positively influenced the results for all domains. On the other hand, it was not possible to distinguish any clear influence of the motivation for adopting a vegetarian diet on the scores’ results. Adopting a vegetarian diet does not have detrimental effects on one’s QoL. In fact, the more plant-based the diet, and the longer it was adopted, the better the results were.

ACS Style

Shila Hargreaves; Eduardo Nakano; Heesup Han; António Raposo; Antonio Ariza-Montes; Alejandro Vega-Muñoz; Renata Zandonadi. Quality of Life of Brazilian Vegetarians Measured by the WHOQOL-BREF: Influence of Type of Diet, Motivation and Sociodemographic Data. Nutrients 2021, 13, 2648 .

AMA Style

Shila Hargreaves, Eduardo Nakano, Heesup Han, António Raposo, Antonio Ariza-Montes, Alejandro Vega-Muñoz, Renata Zandonadi. Quality of Life of Brazilian Vegetarians Measured by the WHOQOL-BREF: Influence of Type of Diet, Motivation and Sociodemographic Data. Nutrients. 2021; 13 (8):2648.

Chicago/Turabian Style

Shila Hargreaves; Eduardo Nakano; Heesup Han; António Raposo; Antonio Ariza-Montes; Alejandro Vega-Muñoz; Renata Zandonadi. 2021. "Quality of Life of Brazilian Vegetarians Measured by the WHOQOL-BREF: Influence of Type of Diet, Motivation and Sociodemographic Data." Nutrients 13, no. 8: 2648.

Editorial
Published: 30 July 2021 in International Journal of Environmental Research and Public Health
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Food systems are at the center of global environmental, social, and economic challenges such as resource scarcity, ecosystem degradation, and climate change

ACS Style

António Raposo; Fernando Ramos; Dele Raheem; Ariana Saraiva; Conrado Carrascosa. Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector. International Journal of Environmental Research and Public Health 2021, 18, 8073 .

AMA Style

António Raposo, Fernando Ramos, Dele Raheem, Ariana Saraiva, Conrado Carrascosa. Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector. International Journal of Environmental Research and Public Health. 2021; 18 (15):8073.

Chicago/Turabian Style

António Raposo; Fernando Ramos; Dele Raheem; Ariana Saraiva; Conrado Carrascosa. 2021. "Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector." International Journal of Environmental Research and Public Health 18, no. 15: 8073.

Journal article
Published: 23 July 2021 in International Journal of Environmental Research and Public Health
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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.

ACS Style

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 Style

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 (15):7839.

Chicago/Turabian Style

Rita 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.

Journal article
Published: 22 July 2021 in Sustainability
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University foodservice is expected to satisfy students’ food needs and is one of the necessities at a university. However, serving a community of international students who are multicultural is not an easy task. Thus, it is necessary to recognize international students’ needs and wants in order to increase their satisfaction with the overall on-campus dining experience. This study conducted an importance–performance analysis to examine international students’ perceived importance and perceived performance of university foodservice attributes. Using a self-administered questionnaire, a total of 620 international students who were studying in Malaysian research universities comprised the sample of this study. The results showed that food price was the most satisfactory foodservice attribute as perceived by international students. Food quality was deemed unsatisfactory and represented the main weakness. Results from this study can assist in determining how international students perceive the quality of the key attributes of on-campus foodservices and identify fields in which improvements are required.

ACS Style

Anisa Akbara; Bee-Lia Chua; Heesup Han; António Raposo. Investigating International Students’ Perception of Foodservice Attributes in Malaysian Research Universities. Sustainability 2021, 13, 8190 .

AMA Style

Anisa Akbara, Bee-Lia Chua, Heesup Han, António Raposo. Investigating International Students’ Perception of Foodservice Attributes in Malaysian Research Universities. Sustainability. 2021; 13 (15):8190.

Chicago/Turabian Style

Anisa Akbara; Bee-Lia Chua; Heesup Han; António Raposo. 2021. "Investigating International Students’ Perception of Foodservice Attributes in Malaysian Research Universities." Sustainability 13, no. 15: 8190.

Review
Published: 02 July 2021 in Biology
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(1) Background: Cardiovascular disease (CVD) is a major public health concern worldwide and a key cause of morbidity and mortality in developed countries. Accumulating evidence shows that several CVD forms are characterized by significant microcirculatory dysfunction, which may both cause and be caused by macrovascular disease, often preceding clinical manifestations by several years. Therefore, interest in exploring food supplements to prevent and restore microcirculation has grown. Given the continuous need to expand the available therapeutic arsenal for CVD, the food supplements market has recently grown and is expected to continue growing. (2) Methods: We provide an authoritative up-to-date comprehensive review of the impact of food supplementation on microcirculation by analyzing the European and American legal food supplements framework and the importance of food safety/food quality in this industry. We review the main literature about food bioactive compounds with a focus on microcirculation and some main food supplements with proven benefits. (3) Results: Despite a lack of scientific evidence, diet and microcirculatory function are clearly connected. The main food supplement examples in the literature with potential beneficial effects on microcirculation are: Ruscus aculeatus L., Centella asiatica L., Ginkgo biloba L., Salvia miltiorrhiza Bunge, Crataegus spp., Ginseng, Mangifera indica L., Aesculus hippocastanum L., Hamamelis virginiana L., and Vitis vinifera L. (4) Conclusions: Further clinical trials are necessary to better explore the effects of these food supplements.

ACS Style

António Raposo; Ariana Saraiva; Fernando Ramos; Conrado Carrascosa; Dele Raheem; Rita Bárbara; Henrique Silva. The Role of Food Supplementation in Microcirculation—A Comprehensive Review. Biology 2021, 10, 616 .

AMA Style

António Raposo, Ariana Saraiva, Fernando Ramos, Conrado Carrascosa, Dele Raheem, Rita Bárbara, Henrique Silva. The Role of Food Supplementation in Microcirculation—A Comprehensive Review. Biology. 2021; 10 (7):616.

Chicago/Turabian Style

António Raposo; Ariana Saraiva; Fernando Ramos; Conrado Carrascosa; Dele Raheem; Rita Bárbara; Henrique Silva. 2021. "The Role of Food Supplementation in Microcirculation—A Comprehensive Review." Biology 10, no. 7: 616.

Journal article
Published: 13 June 2021 in Foods
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This study aimed to develop an Eco-Inefficiency (Ely) formula to verify the cost of the economic, environmental, and social impact of waste, applicable to food services (FS). Six stages were performed: identification of the terms that characterize food waste; definition of constructs influenced by food waste; identification of the variables that make up each construct; indicators capable of measuring the impact generated by food waste; definition of the mathematical formula; and EIy pilot test. The formula was based on eco-efficiency but focused on food waste. The constructs were translated into three dimensions of sustainability: environmental, social, and economic. Researchers created a score for the dimensions and the entire evaluation, based on a literature review. Water footprint, cleaning material, food production waste, the amount of rest-intake, and the amount of distribution leftover were evaluated on the environmental impact. The economic dimension variables were energy consumption to produce the wasted food, cost of raw material used in wasted food, and food handlers’ wages for the economic impact measurement. The social impact variables were: energy density (ED), rest-intake (kcal/g), distribution of leftover ED (kcal/g), use of organic food, and food surpluses’ donation. With an EIy application in each item, we have the item’s score in each dimension. The higher value of an item, the higher is its influence on the dimension, allowing us to identify those with the most significant impact in the restaurant. The Environmental dimension presented the most significant problems in the assessed scenario. The eco-inefficiency formula identifies food waste’s main critical points, allowing us to trace strategies to reduce food waste.

ACS Style

Maísa Lins; Renata Zandonadi; Virgílio Strasburg; Eduardo Nakano; Raquel Botelho; António Raposo; Veronica Ginani. Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services. Foods 2021, 10, 1369 .

AMA Style

Maísa Lins, Renata Zandonadi, Virgílio Strasburg, Eduardo Nakano, Raquel Botelho, António Raposo, Veronica Ginani. Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services. Foods. 2021; 10 (6):1369.

Chicago/Turabian Style

Maísa Lins; Renata Zandonadi; Virgílio Strasburg; Eduardo Nakano; Raquel Botelho; António Raposo; Veronica Ginani. 2021. "Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services." Foods 10, no. 6: 1369.

Journal article
Published: 27 May 2021 in Foods
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The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. Protein varied from 2.95% to 4.94%, the energy value from 347.93 to 133.55 kcal/100 g, dietary fiber from 8.19 to 17.90%, and resistant starch from 0.67% to 0.75% on wet basis. The addition of konjac flour positively influenced the specific volume. Higher concentrations of konjac flour in the formulations led to lower calories of the bread due to the significant addition of water to the dough. The bread samples with konjac showed high fiber content due to the composition of the flour. They had lower levels of carbohydrates, which can positively influence the glycemic index. Konjac flour provided dough mold, growth, and better texture for gluten-free bread. The best formulations were prepared in concentrations up to 37.5% konjac. The 50% konjac bread showed slightly reduced specific volume and pale color.

ACS Style

Fernanda Laignier; Rita Akutsu; Iriani Maldonade; Maria Bertoldo Pacheco; Vera Silva; Marcio Mendonça; Renata Zandonadi; António Raposo; Raquel Botelho. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread. Foods 2021, 10, 1206 .

AMA Style

Fernanda Laignier, Rita Akutsu, Iriani Maldonade, Maria Bertoldo Pacheco, Vera Silva, Marcio Mendonça, Renata Zandonadi, António Raposo, Raquel Botelho. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread. Foods. 2021; 10 (6):1206.

Chicago/Turabian Style

Fernanda Laignier; Rita Akutsu; Iriani Maldonade; Maria Bertoldo Pacheco; Vera Silva; Marcio Mendonça; Renata Zandonadi; António Raposo; Raquel Botelho. 2021. "Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread." Foods 10, no. 6: 1206.

Review
Published: 24 May 2021 in Foods
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Food waste (FW) is a current, complex, and widely debated issue in various spheres of society. Globally, about 2.6 trillion dollars per year is lost because of wasted food. Part of FW is preventable, and it is necessary to identify where it occurs. In most cases, FW occurs at the end of the production chain (meal preparation and distribution). Identifying the main food service failures on FW is important for developing efficient strategies for reducing them. Therefore, this study aimed to perform a narrative review of the impacts caused by FW in food services considering the three dimensions of sustainability (social, economic, or environmental). Multiple reasons were identified in this review that impacts those three dimensions, such as the cost of wasted raw material, use of cleaning material, the energy consumption, salary of food handlers, the water footprint, the amounts of rest-intake, production waste, energy density wasted, use of organic food, and food donation. Identifying these aspects can contribute to reduce FW impacts for better sustainable development, develop tools to measure FW, and assist food service managers in minimizing FW.

ACS Style

Maísa Lins; Renata Puppin Zandonadi; António Raposo; Veronica Ginani. Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions. Foods 2021, 10, 1175 .

AMA Style

Maísa Lins, Renata Puppin Zandonadi, António Raposo, Veronica Ginani. Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions. Foods. 2021; 10 (6):1175.

Chicago/Turabian Style

Maísa Lins; Renata Puppin Zandonadi; António Raposo; Veronica Ginani. 2021. "Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions." Foods 10, no. 6: 1175.

Review
Published: 12 May 2021 in International Journal of Environmental Research and Public Health
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Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consumers of all ages, from children to the elderly, especially when food product development is considered for dysphagia. Texture modifications in foods suitable for dysphagic patients will grow as the numbers of elderly citizens increase. Dysphagia management should ensure that texture-modified (TM) food is nutritious and easy to swallow. This review addresses how texture and rheology can be assessed in the food industry by placing particular emphasis on dysphagia. It also discusses how the structure of TM food depends not only on food ingredients, such as hydrocolloids, emulsifiers, and thickening and gelling agents, but also on the applied processing methods, including microencapsulation, microgels as delivery systems, and 3D printing. In addition, we address how to modify texture for individuals with dysphagia in all age groups, and highlight different strategies to develop appropriate food products for dysphagic patients.

ACS Style

Dele Raheem; Conrado Carrascosa; Fernando Ramos; Ariana Saraiva; António Raposo. Texture-Modified Food for Dysphagic Patients: A Comprehensive Review. International Journal of Environmental Research and Public Health 2021, 18, 5125 .

AMA Style

Dele Raheem, Conrado Carrascosa, Fernando Ramos, Ariana Saraiva, António Raposo. Texture-Modified Food for Dysphagic Patients: A Comprehensive Review. International Journal of Environmental Research and Public Health. 2021; 18 (10):5125.

Chicago/Turabian Style

Dele Raheem; Conrado Carrascosa; Fernando Ramos; Ariana Saraiva; António Raposo. 2021. "Texture-Modified Food for Dysphagic Patients: A Comprehensive Review." International Journal of Environmental Research and Public Health 18, no. 10: 5125.

Journal article
Published: 09 May 2021 in Nutrients
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Since the end of 2019, the world has been facing an unpredicted COVID-19 pandemic with consequences for the economy, environment, society, and health. The COVID-19 pandemic has increased the risk of death, bringing unbearable psychological pressure upon people worldwide. For celiac patients, the pandemic may represent an additional burden concerning the inherent aspects of celiac disease (CD) that compromise these individuals’ quality of life (QoL). Therefore, the objective of this study was to evaluate Brazilian celiac patients’ QoL during the course of the COVID-19 pandemic caused by its outbreak and rapid spread and subsequent restrictive measures in addition to the dietary restrictions and other burdens caused by CD. This country-wide cross-sectional study was conducted using a self-administered instrument previously validated in Brazilian–Portuguese to investigate the QoL of individuals with CD. Data collected through the online self-administration of the Brazilian version of the celiac disease quality of life questionnaire (CDQ) comprised 674 CD individuals’ responses. Although pandemics have historically posed a challenge for Brazilian population, this period was not associated with a negative impact on Brazilian CD individuals’ QoL. During the pandemic, the QoL of Brazilian’s with CD was more affected by gastrointestinal aspects than emotions and social aspects and worries. Gender, age, marital status, having (or not) children, occupation, and a positive test for COVID-19 did not affect CD individuals’ QoL. However, the study revealed a larger burden and diminished QoL for individuals not following a gluten-free diet and those using antidepressants. Additional research is necessary to verify how the length of the pandemic will affect celiac individuals and then compare those outcomes compare to the COVID-19 period and after.

ACS Style

Ana Falcomer; Priscila Farage; Cláudia Pratesi; Riccardo Pratesi; Lenora Gandolfi; Eduardo Nakano; António Raposo; Renata Zandonadi. Health-Related Quality of Life and Experiences of Brazilian Celiac Individuals over the Course of the Sars-Cov-2 Pandemic. Nutrients 2021, 13, 1582 .

AMA Style

Ana Falcomer, Priscila Farage, Cláudia Pratesi, Riccardo Pratesi, Lenora Gandolfi, Eduardo Nakano, António Raposo, Renata Zandonadi. Health-Related Quality of Life and Experiences of Brazilian Celiac Individuals over the Course of the Sars-Cov-2 Pandemic. Nutrients. 2021; 13 (5):1582.

Chicago/Turabian Style

Ana Falcomer; Priscila Farage; Cláudia Pratesi; Riccardo Pratesi; Lenora Gandolfi; Eduardo Nakano; António Raposo; Renata Zandonadi. 2021. "Health-Related Quality of Life and Experiences of Brazilian Celiac Individuals over the Course of the Sars-Cov-2 Pandemic." Nutrients 13, no. 5: 1582.

Review
Published: 12 April 2021 in International Journal of Environmental Research and Public Health
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Vegetarianism has gained more visibility in recent years. Despite the well-described effects of a vegetarian diet on health, its influence on the quality of life of the individuals who follow it still needs to be properly investigated. Quality of life relates to a subjective perception of well-being and functionality, and encompasses four main life domains: physical, psychological, social, and environmental. The adoption of a vegetarian diet, despite being a dietary pattern, could potentially influence and be influenced by all of these domains, either positively or negatively. This review aims to present an overview of the background, conceptualization, features, and potential effects of vegetarianism in all quality of life domains. The choice of adopting a vegetarian diet could have positive outcomes, such as better physical health, positive feelings related to the adoption of a morally correct attitude, an increased sense of belonging (to a vegetarian community), and lower environmental impact. Other factors, however, could have a negative impact on the quality of life of those choosing to abstain from meats or other animal products, especially when they go beyond one’s control. These include the environment, the social/cultural group in which a person is inserted, gender-based differences, economic aspects, and a limited access to a wide variety of plant-based foods. It is important to understand all the effects of adopting a vegetarian diet—beyond its nutritional aspects. Not only do studies in this area provide more consistent data, but they may also contribute to mitigating all factors that might prevent individuals from adopting a vegetarian diet, or that may have a negative impact on the quality of life of those who already follow it.

ACS Style

Shila Hargreaves; António Raposo; Ariana Saraiva; Renata Zandonadi. Vegetarian Diet: An Overview through the Perspective of Quality of Life Domains. International Journal of Environmental Research and Public Health 2021, 18, 4067 .

AMA Style

Shila Hargreaves, António Raposo, Ariana Saraiva, Renata Zandonadi. Vegetarian Diet: An Overview through the Perspective of Quality of Life Domains. International Journal of Environmental Research and Public Health. 2021; 18 (8):4067.

Chicago/Turabian Style

Shila Hargreaves; António Raposo; Ariana Saraiva; Renata Zandonadi. 2021. "Vegetarian Diet: An Overview through the Perspective of Quality of Life Domains." International Journal of Environmental Research and Public Health 18, no. 8: 4067.

Journal article
Published: 16 March 2021 in International Journal of Environmental Research and Public Health
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Muslim tourism is one of the most rapidly developing sectors in the international tourism industry. Nevertheless, halal food performance and its relationship with international Muslim traveler decision-making and behaviors have not been sufficiently examined. The present research explored the influence of halal food performance, which encompasses availability, health/nutrition, accreditation, and cleanness/safety/hygiene factors, on the Muslim traveler retention process at a non-Islamic destination. A survey methodology with a quantitative data analytic approach was employed to achieve research goals. Our findings indicated that halal food performance increased destination trust and destination attachment, which in turn influenced Muslim traveler retention. Additionally, the efficacy of the higher-order framework of halal food performance was defined. Both destination trust and attachment mediated the effect of halal food performance on retention. A halal-friendly destination image included a moderating influence on the retention process. The effectiveness of the proposed theoretical framework for explicating Muslim traveler behaviors was uncovered. This research better introduces the importance of halal food performance and its attributes for the elicitation of Muslim traveler approach responses and behaviors at a non-Islamic destination to researchers and practitioners.

ACS Style

Heesup Han; Linda Lho; António Raposo; Aleksandar Radic; Abdul Ngah. Halal Food Performance and Its Influence on Patron Retention Process at Tourism Destination. International Journal of Environmental Research and Public Health 2021, 18, 3034 .

AMA Style

Heesup Han, Linda Lho, António Raposo, Aleksandar Radic, Abdul Ngah. Halal Food Performance and Its Influence on Patron Retention Process at Tourism Destination. International Journal of Environmental Research and Public Health. 2021; 18 (6):3034.

Chicago/Turabian Style

Heesup Han; Linda Lho; António Raposo; Aleksandar Radic; Abdul Ngah. 2021. "Halal Food Performance and Its Influence on Patron Retention Process at Tourism Destination." International Journal of Environmental Research and Public Health 18, no. 6: 3034.

Journal article
Published: 15 March 2021 in International Journal of Environmental Research and Public Health
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Medicinal plants with antibacterial effects have been used by humans for centuries. In the recent decade, due to the development of antibiotic resistant strains, many studies have focused on the use of natural compounds as feed additives in livestock. Ginger, among all, have repetitively shown numerous biological activities, antibacterial, and antibiotic properties. This study was conducted to evaluate the effects of ginger root powder (GP) on the performance, egg quality, and blood parameters of Japanese quail. A total of 240 10-weeks old female quails were used in a completely randomized design with 4 treatments, 4 replicates, and 15 birds per replicate. Dietary treatment were basal diet (control) and basal diet containing 0.5, 1, and 1.5 g/kg of ginger root powder. Growth performance and exterior and interior quality of egg were measured biweekly over eight-week period. At the end of experiment blood parameters were evaluated. The results showed that diet supplementation with different levels of GP had no significant effect on egg production, egg mass weight, and egg weight (p > 0.05). However, feed intake and feed conversion ratio were significantly lower in the treatment group than the control in the whole period (p < 0.05). Egg Quality traits (shape index, albumen index, the percentage of albumen, yolk and shell, yolk pH, and shell thickness and strength) were not affected by the supplements in the whole trial period. Addition of GP significantly increased the albumen height, Haugh unit, and albumen pH in comparison with the control treatment (p < 0.05). GP reduced blood triglyceride level yet was ineffective on blood total antioxidant capacity and malondialdehyde. In conclusion, dietary supplementation with GP, could improve productive performance and the egg quality of Japanese quails. Nonetheless a comprehensive study needs to be performed in order to evaluate the impact of quail dietary ginger supplementation on productive performance and egg quality and their stability during storage time for commercial use.

ACS Style

Zabihollah Nemati; Zahra Moradi; Kazem Alirezalu; Maghsoud Besharati; António Raposo. Impact of Ginger Root Powder Dietary Supplement on Productive Performance, Egg Quality, Antioxidant Status and Blood Parameters in Laying Japanese Quails. International Journal of Environmental Research and Public Health 2021, 18, 2995 .

AMA Style

Zabihollah Nemati, Zahra Moradi, Kazem Alirezalu, Maghsoud Besharati, António Raposo. Impact of Ginger Root Powder Dietary Supplement on Productive Performance, Egg Quality, Antioxidant Status and Blood Parameters in Laying Japanese Quails. International Journal of Environmental Research and Public Health. 2021; 18 (6):2995.

Chicago/Turabian Style

Zabihollah Nemati; Zahra Moradi; Kazem Alirezalu; Maghsoud Besharati; António Raposo. 2021. "Impact of Ginger Root Powder Dietary Supplement on Productive Performance, Egg Quality, Antioxidant Status and Blood Parameters in Laying Japanese Quails." International Journal of Environmental Research and Public Health 18, no. 6: 2995.

Review
Published: 13 March 2021 in Foods
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This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.

ACS Style

Jordanna Monteiro; Priscila Farage; Renata Zandonadi; Raquel Botelho; Livia de Oliveira; António Raposo; Faiyaz Shakeel; Sultan Alshehri; Wael Mahdi; Wilma Araújo. A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods 2021, 10, 614 .

AMA Style

Jordanna Monteiro, Priscila Farage, Renata Zandonadi, Raquel Botelho, Livia de Oliveira, António Raposo, Faiyaz Shakeel, Sultan Alshehri, Wael Mahdi, Wilma Araújo. A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods. 2021; 10 (3):614.

Chicago/Turabian Style

Jordanna Monteiro; Priscila Farage; Renata Zandonadi; Raquel Botelho; Livia de Oliveira; António Raposo; Faiyaz Shakeel; Sultan Alshehri; Wael Mahdi; Wilma Araújo. 2021. "A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator." Foods 10, no. 3: 614.

Commentary
Published: 10 March 2021 in International Journal of Environmental Research and Public Health
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The dietary guidelines as well as the organizations that establish the recommendations are not homogeneous across regions of the world. Each country utilizes specific icons to better describe to the public easy ways to follow specific recommendations, including the use of pyramids, plates, and other forms of presenting key information. All dietary guidelines are updated within certain periods to ensure that new findings or specific changes are communicated to the public. The purpose of this commentary is to describe the most updated information as well as some history on how these symbols are utilized in different countries or areas of the world. The updated Mediterranean pyramid as well as MyPlate and the Pyramids utilized in South Africa, Japan, and Argentina are discussed in this commentary.

ACS Style

Maria Fernandez; Dele Raheem; Fernando Ramos; Conrado Carrascosa; Ariana Saraiva; António Raposo. Highlights of Current Dietary Guidelines in Five Continents. International Journal of Environmental Research and Public Health 2021, 18, 2814 .

AMA Style

Maria Fernandez, Dele Raheem, Fernando Ramos, Conrado Carrascosa, Ariana Saraiva, António Raposo. Highlights of Current Dietary Guidelines in Five Continents. International Journal of Environmental Research and Public Health. 2021; 18 (6):2814.

Chicago/Turabian Style

Maria Fernandez; Dele Raheem; Fernando Ramos; Conrado Carrascosa; Ariana Saraiva; António Raposo. 2021. "Highlights of Current Dietary Guidelines in Five Continents." International Journal of Environmental Research and Public Health 18, no. 6: 2814.