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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
Showing 1 - 64 of 64 Journals sorted alphabetically
Acta Portuguesa de Nutrição     Open Access   (Followers: 2)
Advances in Digestive Medicine     Open Access   (Followers: 14)
Advances in Eating Disorders : Theory, Research and Practice     Hybrid Journal   (Followers: 22)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 67)
Advances in Nutrition     Hybrid Journal   (Followers: 60)
African Journal of Biomedical Research     Open Access  
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 17)
Aktuelle Ernährungsmedizin     Hybrid Journal   (Followers: 2)
American Journal of Botany     Full-text available via subscription   (Followers: 20)
American Journal of Clinical Nutrition     Hybrid Journal   (Followers: 185)
American Journal of Food and Nutrition     Open Access   (Followers: 54)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 2)
Amino Acids     Hybrid Journal   (Followers: 6)
Annals of Nutrition and Metabolism     Full-text available via subscription   (Followers: 49)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Annual Review of Nutrition     Full-text available via subscription   (Followers: 39)
Appetite     Hybrid Journal   (Followers: 23)
Arab Journal of Nutrition and Exercise     Open Access   (Followers: 1)
Archive of Food and Nutritional Science     Open Access   (Followers: 1)
Archivos Latinoamericanos de Nutrición     Open Access  
Asia Pacific Journal of Clinical Nutrition     Full-text available via subscription   (Followers: 10)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Bangladesh Journal of Nutrition     Open Access   (Followers: 5)
Bioactive Carbohydrates and Dietary Fibre     Hybrid Journal   (Followers: 2)
BMC Nutrition     Open Access   (Followers: 14)
BMJ Nutrition, Prevention & Health     Open Access   (Followers: 17)
British Journal Of Nutrition     Hybrid Journal   (Followers: 93)
Cahiers de Nutrition et de Diététique     Full-text available via subscription   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Canadian Journal of Dietetic Practice and Research     Full-text available via subscription   (Followers: 18)
Case Reports in Clinical Nutrition     Open Access   (Followers: 1)
Childhood Obesity     Hybrid Journal   (Followers: 24)
Clinical Nutrition     Hybrid Journal   (Followers: 96)
Clinical Nutrition ESPEN     Hybrid Journal   (Followers: 26)
Clinical Nutrition Experimental     Open Access   (Followers: 1)
Clinical Nutrition Insight     Full-text available via subscription   (Followers: 13)
Clinical Nutrition Open Science     Open Access   (Followers: 1)
Clinical Obesity     Hybrid Journal   (Followers: 18)
Comparative Exercise Physiology     Hybrid Journal   (Followers: 23)
Current Developments in Nutrition     Open Access   (Followers: 8)
Current Nutrition & Food Science     Hybrid Journal   (Followers: 27)
Current Nutrition Reports     Hybrid Journal   (Followers: 8)
Current Opinion in Clinical Nutrition & Metabolic Care     Hybrid Journal   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 7)
DEMETRA : Alimentação, Nutrição & Saúde     Open Access  
Diabetes, Metabolic Syndrome and Obesity     Open Access   (Followers: 39)
Eating and Weight Disorders - Studies on Anorexia, Bulimia and Obesity     Hybrid Journal   (Followers: 23)
Ecology of Food and Nutrition     Hybrid Journal   (Followers: 12)
Egyptian Journal of Nutrition and Health     Open Access   (Followers: 8)
Egyptian Journal of Obesity, Diabetes and Endocrinology     Open Access  
Endocrinología, Diabetes y Nutrición     Full-text available via subscription  
Endocrinología, Diabetes y Nutrición (English Edition)     Hybrid Journal   (Followers: 2)
Ernährung & Medizin     Hybrid Journal   (Followers: 3)
European Journal of Clinical Nutrition     Hybrid Journal   (Followers: 76)
European Journal of Nutrition     Hybrid Journal   (Followers: 36)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 4)
Food & Nutrition Research     Open Access   (Followers: 37)
Food and Environmental Virology     Hybrid Journal   (Followers: 1)
Food and Foodways: Explorations in the History and Culture of     Hybrid Journal   (Followers: 12)
Food and Health     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Waterborne Parasitology     Open Access  
Food Digestion     Hybrid Journal   (Followers: 6)
Food Frontiers     Open Access   (Followers: 3)
Food Hydrocolloids for Health     Open Access  
Food Quality and Safety     Open Access   (Followers: 2)
Food Science & Nutrition     Open Access   (Followers: 62)
Food, Culture and Society: An International Journal of Multidisciplinary Research     Full-text available via subscription   (Followers: 14)
Frontiers in Nutrition     Open Access   (Followers: 12)
Frontiers in Sustainable Food Systems     Open Access   (Followers: 3)
Functional Foods in Health and Disease     Open Access   (Followers: 4)
Gazi Sağlık Bilimleri Dergisi     Open Access  
Genes & Nutrition     Open Access   (Followers: 6)
Hacettepe University Faculty of Health Sciences Journal     Open Access  
Human Nutrition & Metabolism     Open Access   (Followers: 3)
Indian Journal of Nutrition and Dietetics     Hybrid Journal   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
International Journal for Vitamin and Nutrition Research     Hybrid Journal   (Followers: 11)
International Journal of Behavioral Nutrition and Physical Activity     Open Access   (Followers: 34)
International Journal of Child Health and Nutrition     Hybrid Journal   (Followers: 6)
International Journal of Eating Disorders     Hybrid Journal   (Followers: 22)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 21)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 7)
International Journal of Food Sciences and Nutrition     Hybrid Journal   (Followers: 11)
International Journal of Gastroenterology, Hepatology, Transplant and Nutrition     Open Access   (Followers: 1)
International Journal of Nutrition and Metabolism     Open Access   (Followers: 23)
International Journal of Nutrition, Pharmacology, Neurological Diseases     Open Access   (Followers: 4)
International Journal of Obesity     Hybrid Journal   (Followers: 57)
International Journal of Sport Nutrition & Exercise Metabolism     Hybrid Journal   (Followers: 90)
Journal of Advanced Nutrition and Human Metabolism     Open Access   (Followers: 16)
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of Dietary Supplements     Hybrid Journal   (Followers: 10)
Journal of Eating Disorders     Open Access   (Followers: 15)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Food & Nutritional Disorders     Hybrid Journal   (Followers: 2)
Journal of Food and Nutrition Research     Open Access   (Followers: 10)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 2)
Journal of Health, Population and Nutrition     Open Access   (Followers: 12)
Journal of Human Nutrition and Dietetics     Hybrid Journal   (Followers: 52)
Journal of Hunger & Environmental Nutrition     Hybrid Journal   (Followers: 7)
Journal of Medical Nutrition and Nutraceuticals     Open Access   (Followers: 4)
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
Journal of Muscle Foods     Hybrid Journal  
Journal of Nutraceuticals and Herbal Medicine     Open Access  
Journal of Nutrition     Hybrid Journal   (Followers: 40)
Journal of Nutrition & Food Sciences     Open Access   (Followers: 5)
Journal of Nutrition & Intermediary Metabolism     Open Access  
Journal of Nutrition and Metabolism     Open Access   (Followers: 16)
Journal of Nutrition Education and Behavior     Hybrid Journal   (Followers: 19)
Journal of Nutrition in Gerontology and Geriatrics     Hybrid Journal   (Followers: 15)
Journal of Nutrition, Health and Aging     Hybrid Journal   (Followers: 31)
Journal of Nutritional & Environmental Medicine     Full-text available via subscription   (Followers: 2)
Journal of Nutritional Biochemistry     Hybrid Journal   (Followers: 7)
Journal of Nutritional Disorders & Therapy     Open Access  
Journal of Nutritional Ecology and Food Research     Full-text available via subscription  
Journal of Nutritional Science     Open Access   (Followers: 2)
Journal of Obesity     Open Access   (Followers: 21)
Journal of Parenteral and Enteral Nutrition     Hybrid Journal   (Followers: 35)
Journal of Pediatric Gastroenterology and Nutrition (JPGN)     Hybrid Journal   (Followers: 51)
Journal of Pharmacy and Nutrition Sciences     Open Access   (Followers: 5)
Journal of Renal Nutrition     Hybrid Journal   (Followers: 31)
Journal of Renal Nutrition and Metabolism     Open Access   (Followers: 2)
Journal of Sensory Studies     Hybrid Journal  
Journal of Spices and Aromatic Crops     Open Access   (Followers: 2)
Journal of the Academy of Nutrition and Dietetics     Full-text available via subscription   (Followers: 62)
Journal of the American College of Nutrition     Hybrid Journal   (Followers: 7)
Journal of the Australasian College of Nutritional and Environmental Medicine     Full-text available via subscription  
Jurnal Gizi dan Dietetik Indonesia : Indonesian Journal of Nutrition and Dietetics     Open Access   (Followers: 2)
Jurnal Gizi Indonesia / The Indonesian Journal of Nutrition     Open Access   (Followers: 1)
Jurnal Gizi Klinik Indonesia     Open Access  
Jurnal Penelitian Gizi dan Makanan     Open Access   (Followers: 1)
Jurnal Riset Kesehatan     Open Access   (Followers: 1)
La Ciencia al Servicio de la Salud y Nutrición     Open Access  
Lifestyle Genomics     Open Access   (Followers: 2)
Lifestyle Journal     Open Access  
Maternal & Child Nutrition     Hybrid Journal   (Followers: 14)
Médecine & Nutrition     Full-text available via subscription   (Followers: 1)
Media Gizi Indonesia     Open Access  
Metabolism and Nutrition in Oncology     Open Access   (Followers: 5)
Middle East Journal of Therapeutic Nutrition and Complementary Medicine     Open Access   (Followers: 15)
Molecular Nutrition & Food Research     Hybrid Journal   (Followers: 5)
NFS Journal     Open Access  
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
Nigerian Journal of Nutritional Sciences     Full-text available via subscription  
npj Science of Food     Open Access   (Followers: 2)
Nutrición Hospitalaria     Open Access   (Followers: 3)
Nutrients     Open Access   (Followers: 14)
Nutrire     Hybrid Journal  
Nutrition     Hybrid Journal   (Followers: 20)
Nutrition & Dietetics     Hybrid Journal   (Followers: 32)
Nutrition & Food Science     Hybrid Journal   (Followers: 10)
Nutrition & Diabetes     Open Access   (Followers: 18)
Nutrition & Metabolism     Open Access   (Followers: 17)
Nutrition - Science en évolution     Full-text available via subscription   (Followers: 2)
Nutrition and Cancer     Hybrid Journal   (Followers: 12)
Nutrition and Dietary Supplements     Open Access   (Followers: 16)
Nutrition and Health     Hybrid Journal   (Followers: 8)
Nutrition and Metabolic Insights     Open Access   (Followers: 5)
Nutrition Bulletin     Hybrid Journal   (Followers: 11)
Nutrition Bytes     Open Access   (Followers: 6)
Nutrition in Clinical Practice     Hybrid Journal   (Followers: 46)
Nutrition Journal     Open Access   (Followers: 13)
Nutrition Research     Hybrid Journal   (Followers: 20)
Nutrition Research Reviews     Hybrid Journal   (Followers: 14)
Nutrition Reviews     Hybrid Journal   (Followers: 39)
Nutrition Today     Hybrid Journal   (Followers: 14)
Nutrition, Metabolism and Cardiovascular Diseases     Hybrid Journal   (Followers: 13)
Nutritional Neuroscience : An International Journal on Nutrition, Diet and Nervous System     Hybrid Journal   (Followers: 8)
Obesity     Hybrid Journal   (Followers: 40)
Obesity Facts     Open Access   (Followers: 7)
Obesity Reviews     Hybrid Journal   (Followers: 17)
Oil Crop Science     Open Access   (Followers: 3)
Open Food Science Journal     Open Access   (Followers: 1)
Open Nutrition Journal     Open Access   (Followers: 4)
Open Obesity Journal     Open Access   (Followers: 2)
Pakistan Journal of Nutrition     Open Access   (Followers: 2)
Pediatric Obesity     Hybrid Journal   (Followers: 9)
Perspectivas en Nutrición Humana     Open Access   (Followers: 3)
PharmaNutrition     Hybrid Journal   (Followers: 3)
Plant Foods for Human Nutrition     Hybrid Journal   (Followers: 6)
Plant Production Science     Open Access   (Followers: 3)
Proceedings of the Nutrition Society     Hybrid Journal   (Followers: 9)
Progress in Nutrition     Open Access   (Followers: 3)
Public Health Nutrition     Hybrid Journal   (Followers: 29)
RBNE - Revista Brasileira de Nutrição Esportiva     Open Access   (Followers: 1)
RBONE - Revista Brasileira de Obesidade, Nutrição e Emagrecimento     Open Access   (Followers: 1)
Revista Chilena de Nutricion     Open Access   (Followers: 2)
Revista Española de Nutrición Humana y Dietética     Open Access   (Followers: 5)
Revista Mexicana de Trastornos Alimentarios     Open Access   (Followers: 3)
Revista Salud Pública y Nutrición     Open Access   (Followers: 1)
Segurança Alimentar e Nutricional     Open Access   (Followers: 1)
South African Journal of Clinical Nutrition     Open Access   (Followers: 6)
The Australian Coeliac     Full-text available via subscription   (Followers: 2)
Topics in Clinical Nutrition     Hybrid Journal   (Followers: 20)
UNICIÊNCIAS     Open Access   (Followers: 1)
Universal Journal of Food and Nutrition Science     Open Access   (Followers: 6)
World Food Policy     Hybrid Journal   (Followers: 4)

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Acta Portuguesa de Nutrição
Number of Followers: 2  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2183-5985 - ISSN (Online) 2183-5985
Published by SciELO Homepage  [688 journals]
  • ADMIRÁVEL MUNDO NOVO

    •  
  • MANAGEMENT MODELS OF FOOD AVAILABILITY IN ALTO MINHO'S SCHOOL CANTEENS -
           COMPARISON WITHIN THE FIELD OF THE P0DE PROJECT

    • Abstract: RESUMO INTRODUÇÃO: De forma a contribuir para a diminuição da incidência e prevalência das doenças relacionadas com os hábitos alimentares, implementou-se o Projeto de Otimização das Dietas Escolares que pretende contribuir para uma oferta alimentar escolar alinhada com as premissas de uma alimentação saudável. OBJETIVOS: Comparar qualitativa e quantitativamente a oferta alimentar escolar referente à refeição do almoço considerando os modelos de gestão direta e concessionada. METODOLOGIA: Estudo observacional de desenho transversal. O Projeto de Otimização das Dietas Escolares, implementado em 34 escolas do ensino público do distrito de Viana do Castelo, tem como objetivo garantir a oferta de refeições variadas, normoenergéticas, nutricionalmente equilibradas e que garantam os critérios de higiene e segurança alimentar. Analisaram-se dados correspondentes a uma avaliação mensal de cada escola, entre 2014 e 2019. RESULTADOS: Os refeitórios com gestão direta cumpriram maior percentagem (82%), em mediana, de critérios qualitativos do Projeto de Otimização das Dietas Escolares, relativamente aos de gestão concessionada (p = 0,022). Todos os refeitórios com gestão direta cumpriram a periodicidade de oferta de peixe rico em ómega-3 (ω3) exigida. Estes utilizaram uma maior quantidade de gordura e gordura saturada comparativamente aos de gestão concessionada (p = 0,030 e 0,040, respetivamente). O contrário ocorreu na oferta de fibra (p = 0,016). CONCLUSÕES: Considerando a avaliação qualitativa, os refeitórios com gestão direta cumpriram melhor os critérios do Projeto de Otimização das Dietas Escolares e ofereceram peixe rico em ω3 com maior periodicidade, relativamente aos com gestão concessionada. Quantitativamente, os refeitórios com gestão concessionada ofereceram refeições com menor quantidade de gordura e gordura saturada e maior quantidade de fibra.ABSTRACT INTRODUCTION: To reduce the incidence and prevalence of diseases related to eating habits, the School Diet Optimization Project was implemented, which aims to contribute to a school food supply in line with the premises of healthy eating. OBJECTIVES: To compare qualitatively and quantitatively the school food supply related to the lunch meal considering direct and concession management models. METHODOLOGY: Observational cross-sectional study. The School Diet Optimization Project, implemented in 34 public schools in the district of Viana do Castelo, aims to guarantee the offer of varied, normoenergetic, and nutritionally balanced meals that guarantee hygiene and food safety criteria. Data corresponding to one month of each school, between 2014 and 2019, was analyzed. RESULTS: School canteens under direct management fulfilled a higher percentage (82%), on a median, of qualitative criteria of the School Diet Optimization Project, compared to those under concession management (p = 0,022). All canteens with direct management complied with the required frequency of offering fish rich in omega 3 (ω3). These canteens used a greater amount of fat and saturated fat compared to those under concession management (p = 0,030 and 0,040, respectively). The opposite occurred in fiber supply (p = 0,016). CONCLUSIONS: Considering the qualitative assessment, the school canteens under direct management met the School Diet Optimization Project criteria better and offered fish rich in ω3 with greater frequency than those under concession management. Quantitatively, canteens under concession offered meals with lower amounts of fat and saturated fat and higher amounts of fiber.
       
  • IMPACT OF THE LOCKDOWN ON LIFESTYLES OF CHILDREN AND TEENAGERS IN NORTHERN
           PORTUGAL

    • Abstract: RESUMO A escola desempenha um papel essencial na promoção de estilos de vida e hábitos alimentares saudáveis. Com o encerramento destes estabelecimentos, devido ao 2.º confinamento imposto pela pandemia COVID-19, tornou-se pertinente avaliar o seu impacto nos estilos de vida das crianças/adolescentes e estudar os respetivos fatores associados. Aplicou-se um questionário online (aos encarregados de educação dos alunos da Educação Pré-Escolar/1.º Ciclo e aos alunos do 2.º/3.º Ciclo) recolhendo informação sociodemográfica, antropométrica, de estado da saúde, estilos de vida e respetivas alterações provocadas pelo 2.º confinamento. Recorreu-se à UniANCOVA para identificar os fatores associados às alterações encontradas. Este estudo realizou-se num Agrupamento de Escolas do Norte de Portugal em 494 alunos (idade média de 11 anos, variando entre os 3 e os 16 anos, 51,0% sexo feminino, 49,2% 3.º Ciclo, 35,2% excesso de peso). Do total, 57,0% cumpre as recomendações das horas de sono, 24,0% do tempo de atividade física e 31,4% de tempo de ecrã. Mais de 70,0% dos alunos incluiu alimentos não recomendáveis aos lanches e ao jantar. Devido ao confinamento, 93,0% relatou pelo menos uma alteração negativa, sendo a mais frequente o aumento do tempo de ecrã diário (63,8%). A alteração positiva mais relatada foi a realização de mais refeições em família (66,5%). Os inquiridos que reportaram uma melhor autoperceção da sua alimentação foram os que tiveram mais alterações positivas dos estilos de vida devido à pandemia. Por outro lado, estar entre o percentil 15 e 85 de Índice de Massa Corporal associou-se a mais alterações negativas.ABSTRACT School plays an important role in health promotion regarding to healthy lifestyles and eating habits, with the closure of these establishments, due to the 2nd imposed lockdown by the COVID-19 pandemic, it became pertinent to assess the impact on the lifestyles of children/adolescents and study their associated factors. An online questionnaire was applied (to legal guardians of preschool/1st cycle students and 2nd/3rd cycle students) collecting sociodemographic information, anthropometric data, health status, lifestyles, and changes due the 2nd lockdown. UniANCOVA was used to identify the factors associated with the changes. This study was carried out in a Group of Schools in the Norther region of Portugal and had a total of 494 students (median age of 11, ranging from 3 to 16 years old, 51.0% female, 49.2% 3rd cycle, 35.2% overweight). Around 57.0%, 24.0% and 31.4% of the participants comply with the sleep, physical activity and screen time recommendations, respectively. More than 70.0% of students included non-recommended foods in snacks and dinner. Due to the lockdown, 93.0% reported at least one negative change and the most frequent was the increasing in daily screen time (63.8%). The most reported positive change was consuming more meals with the family (66.5%). Respondents who reported better self-perception of eating were those with the most positive lifestyle changes due to the pandemic. On the other hand, being between the 15th and 85th percentile of Body Mass Index was associated with more negative changes.
       
  • FOOD AND NUTRITION KNOWLEDGE: STUDY OF THEIR DETERMINANTS IN HIGHER
           EDUCATION STUDENTS FROM HEALTH SCIENCES

    • Abstract: RESUMO INTRODUÇÃO: Um nível adequado de conhecimentos sobre alimentação e nutrição pode ser um fator importante para suportar escolhas alimentares mais saudáveis. OBJETIVOS: Avaliar o nível de conhecimento sobre alimentação e nutrição de estudantes do 1.º ciclo de estudos da área das Ciências da Saúde e os seus fatores associados. METODOLOGIA: Foi conduzido um estudo observacional transversal, que incluiu estudantes do 1.º ano do Ensino Superior da área das Ciências da Saúde no ano letivo de 2019/2020 (n=150). Os dados foram recolhidos através de um questionário estruturado de autopreenchimento. Os conhecimentos sobre alimentação/nutrição foram avaliados através de uma escala previamente testada na população portuguesa. As variáveis categóricas foram comparadas através do teste de Qui-quadrado e as variáveis quantitativas contínuas através do teste ANOVA. RESULTADOS: A percentagem média de respostas corretas na escala de conhecimentos sobre alimentação/nutrição foi de 77,9% (desvio-padrão=12,57) (variação 36%-100%). Ao analisarmos os fatores associados a um conhecimento em alimentação/nutrição elevado (>90% respostas corretas), verificou-se que este foi significativamente superior nos indivíduos que reportaram um consumo médio mais elevado de fruta e produtos hortícolas (4,6 vs. 3,2 porções/dia, p=0,019), particularmente de sopa, nos estudantes com mães mais escolarizadas (12,7 vs. 11,3 anos médios de escolaridade, p=0,039) e nos estudantes da Faculdade de Ciências da Saúde comparativamente aos da Escola Superior de Saúde (55,0% vs. 45,0%, p=0,018). CONCLUSÕES: Os estudantes da área das Ciências da Saúde mostraram um nível de conhecimentos sobre alimentação/nutrição relativamente elevado. Um maior conhecimento foi associado a um maior consumo de fruta e produtos hortícolas, uma maior escolaridade da mãe e ao local de Ensino (Faculdade/Escola).ABSTRACT INTRODUCTION: Adequate knowledge about food and nutrition can be an important factor in supporting healthier food choices. OBJECTIVES: To evaluate the level of knowledge about food and nutrition of students in the 1st cycle of studies in Health Sciences and its associated factors. METHODOLOGY: An observational cross-sectional study was conducted, which included students of the 1st year of Higher Education in Health Sciences in the 2019/2020 school year (n=150). Data were collected through a structured self-completed questionnaire. Knowledge about food/nutrition was assessed using a scale previously tested in the Portuguese population. Categorical variables were compared using the Chi-square test and quantitative continuous variables with the ANOVA test. RESULTS: The mean percentage of correct answers on the food/nutrition knowledge scale was 77.9% (standard deviation=12.57) (range: 36-100%). When analyzing the factors associated with higher food/nutrition knowledge (>90% correct answers), it was found that this was significantly higher in individuals who reported higher average consumption of fruit and vegetables (4.6 vs. 3.2 portion/ day, p=0.019), particularly soup, among students with more educated mothers (12.7 vs. 11.3 average years of schooling, p=0.039), and among students of the Faculty of Health Sciences compared to those in the Higher School of Health (55.0% vs. 45.0%, p=0.018). CONCLUSIONS: The level of food and nutrition knowledge was relatively high in Health Sciences students. Extreme knowledge was associated with higher consumption of fruit and vegetables, higher maternal education, and the College/School they attended.
       
  • EATING HABITS AND ANTHROPOMETRIC STATUS AMONG A POPULATION GROUP WITH
           SOCIAL SUPPORT FOR FOOD PURCHASE

    • Abstract: RESUMO INTRODUÇÃO: A insegurança alimentar caracteriza-se por qualquer falta de garantia do acesso regular a alimentos seguros e de valor nutricional adequado, podendo levar a hábitos alimentares inadequados e a um maior risco de obesidade. OBJETIVOS: Caracterizar e estudar as associações entre hábitos alimentares, estado estaturo-ponderal e insegurança alimentar num grupo populacional com auxílio económico para a compra de alimentos. METODOLOGIA: Estudo observacional de desenho transversal com aplicação de um questionário incluindo características sociodemográficas, estado estaturo-ponderal, hábitos alimentares, insegurança alimentar e géneros alimentícios adquiridos através do apoio social a cada representante dos agregados familiares beneficiários do apoio “+ Alimentação”, inserido no programa “Social +” do Município de Gondomar. RESULTADOS: De um total de 58 participantes, 70,7% (n = 41) era do sexo feminino e 58,6% (n = 34) vivia sozinho. Dos representantes dos agregados, 63,7% (n = 35) apresentavam excesso de peso e 77,6% (n = 45) uma adesão moderada a hábitos alimentares saudáveis, com 35,8% (n = 19) em contexto de insegurança alimentar grave. Um Índice de Massa Corporal mais elevado associou-se a maior insegurança alimentar (r = 0,380; p = 0,006) e participantes mais velhos apresentavam hábitos alimentares mais saudáveis (r = 0,348; p = 0,007). CONCLUSÕES: Mais de metade da amostra apresentou uma adesão moderada a hábitos alimentares saudáveis. Um Índice de Massa Corporal mais elevado associou-se a maior nível de insegurança alimentar nos beneficiários de apoio social para a compra de alimentos.ABSTRACT INTRODUCTION: Food insecurity is characterized by any lack of guaranteed regular access to safe and adequate nutritional food, which may lead to inadequate eating habits and higher risk of obesity. OBJECTIVES: To characterize and study the associations between eating habits, anthropometric status and Food insecurity in a population group with social support for food purchases. METHODOLOGY: Cross-sectional study, which applied a survey including sociodemographic characteristics, anthropometric status, eating habits, Food insecurity and food products acquired through social support to the representatives of each household benefited by the “+ Alimentação” social support axis, part of the “Social +” program of the Municipality of Gondomar. RESULTS: From a total of 58 participants 70.7% (n = 41) were females and 58.6% (n = 34) lived alone. From the household representatives, 63.7% (n = 35) had overweight or obesity and 77.6% (n = 45) had moderate adherence to healthy eating habits, with 35.8% (n = 19) in a state of severe Food insecurity. Higher Body Mass Index was associated with higher Food insecurity (r = 0.380, p = 0.006) and older age was associated with healthier eating habits (r = 0.348, p = 0.007). CONCLUSIONS: More than half of the sample presented a moderate adherence to healthy eating habits. Higher Body Mass Index was associated with higher level of Food insecurity among individuals with social support for food purchases.
       
  • COMPONENTS OF THE MEDITERRANEAN DIETARY PATTERN AND COVID-19 SYMPTOMS

    • Abstract: ABSTRACT INTRODUCTION: Coronavirus disease (COVID-19) has affected millions of lives globally. Despite the favourable impact of Mediterranean Dietary Pattern on cardiometabolic disorders that predispose themselves to COVID-19 infection, it is important to know the dietary components with potential to improve disease-related outcomes. OBJECTIVES: To investigate the association of the Mediterranean Dietary Pattern and its components with the severity of COVID-19 symptoms. METHODOLOGY: Cross-sectional study with a sample of adults recovered from COVID-19 infection, residents of Funchal and unvaccinated. Data on sociodemographic variables, lifestyle, presence of chronic diseases, and intake of supplements food, self-perceived health status, COVID-19 symptoms and dietary consumption was collected using the Computer Assisted Telephone Interview method. Mediterranean Dietary Pattern adherence was obtained from the MEDAS (Mediterranean Diet Adherence Score) questionnaire. Simple and multiple logistic regression models were used to analyse the severity of COVID-19 symptoms and different metrics. RESULTS: A total of 541 adults were included in the study, 60.0% were female and 53.9% were 40-59 years old. Data show that 15.7% of the participants were asymptomatic for COVID-19 infection and 26.9% had severe symptoms. A strong adherence to Mediterranean Dietary Pattern was found in 14.8% of the participants, and it was significantly higher among the asymptomatic participants than those who reported mild or severe symptoms. A low ingestion of red/ processed meats, fats (butter/cream/margarine), commercial pastry and carbonated/ sugar-sweetened drinks, as well as consumption of poultry more than red meat, was associated with less severe COVID-19 symptoms, after adjustment for sex, age and education level. Participants who reported an adequate consumption of olive oil (OR=0.47; 95% CI: 0.25-0.88) and vegetables (OR=0.57; 95% CI: 0.35-0.94) were less likely to experience any symptoms of disease. Nevertheless, results were not consistent when several items, associated in bivariate analysis and in unadjusted logistic regression models, were taken into consideration. CONCLUSIONS: Adherence to Mediterranean Dietary Pattern, in particular adequate consumption of olive oil and vegetables, and limited ingestion of commercial pastry, red/ processed meat, fats and carbonated/ sugar-sweetened drinks, was associated with less severe symptoms of COVID-19 infection.RESUMO INTRODUÇÃO: A doença de coronavírus 19 (COVID-19) afetou milhões de vidas em todo o mundo. Apesar do impacto favorável do Padrão Alimentar Mediterrânico nos distúrbios cardiometabólicos, que predispõem à infeção por COVID-19, é importante conhecer os componentes alimentares com potencial para melhorar os resultados relacionados com a doença. OBJETIVOS: Investigar a associação entre o Padrão Alimentar Mediterrânico e seus componentes com a gravidade dos sintomas COVID-19. METODOLOGIA: Estudo transversal em uma amostra de adultos recuperados da infeção por COVID-19, residentes no Funchal e não vacinados. Dados sobre variáveis sociodemográficos, estilo de vida, presença de doenças crónicas, ingestão de suplementos alimentares, estado de saúde percecionado, sintomas de COVID-19 e consumo alimentar foram recolhidos usando o método Computer Assisted Telephone Interview. A adesão ao Padrão Alimentar Mediterrânico foi obtida a partir do questionário MEDAS (Mediterranean Diet Adherence Score). Modelos de regressão logística simples e múltipla foram usados para analisar a gravidade dos sintomas da COVID-19 e diferentes métricas. RESULTADOS: Um total de 542 adultos foram incluídos no estudo, 60,0% do sexo feminino e 53,9% com idade entre 40 e 59 anos. Os dados mostram que 15,7% dos participantes eram assintomáticos para infeção por COVID-19 e 26,9% apresentavam sintomas graves. Uma forte adesão ao Padrão Alimentar Mediterrânico foi encontrada em 14,8% dos participantes, sendo significativamente maior entre os assintomáticos do que naqueles que relataram sintomas leves ou graves. Baixa ingestão de carnes vermelhas/ processadas, gorduras (manteiga/creme ou margarina), pastelaria e refrigerantes/ bebidas açucaradas, assim como o consumo mais frequente de carne de aves do que carne vermelha, foi associada a uma menor gravidade dos sintomas, após ajustado para sexo, idade e escolaridade. Os participantes que relataram consumo adequado de azeite (OR=0,47; IC 95%: 0,25-0,88) e hortícolas (OR=0,57; IC 95%: 0,35-0,94) apresentaram menor probabilidade de ter algum sintoma da doença. Contudo, os resultados não foram consistentes, quando considerados vários itens, associados na análise bivariada e em modelos de regressão logística não ajustados. CONCLUSÕES: A adesão ao Padrão Alimentar Mediterrânico, em particular o consumo adequado de azeite e vegetais, a ingestão limitada de pastelaria, carnes vermelhas/processadas, gorduras e refrigerantes/ bebidas açucaradas, foi associada a menor severidade de sintomas da infeção por COVID-19.
       
  • EVALUATION OF THE MENU COMPOSITION OF POPULAR RESTAURANTS IN A
           MUNICIPALITY OF PAULISTA

    • Abstract: RESUMO INTRODUÇÃO: Os menus são ferramentas de promoção de educação alimentar, fundamentais para suprir as necessidades nutricionais dos indivíduos. Os Restaurantes Populares, por sua vez, são estabelecimentos de promoção do Direito Humano à Alimentação Adequada, principalmente, para populações socialmente vulneráveis. OBJETIVOS: Avaliar a composição do menu de 2 (dois) Restaurantes Populares de um município do interior de São Paulo, Brasil, pelo método de Avaliação Qualitativa das Preparações do Cardápio. METODOLOGIA: Utilizou-se o método de Avaliação Qualitativa das Preparações do Cardápio para avaliação do menu de 24 dias decorridos entre final de agosto e setembro de 2022. Analisou-se monotonia de cores (três ou mais alimentos de cores iguais), presença de vegetais folhosos crus (um ou mais) e frutas (uma ou mais), tipos de carnes (carnes gordurosas), teor de enxofre (dois ou mais alimentos), presença de frituras, de doces e associação simultânea de frituras com doces. Calculou-se a frequência relativa de cada critério do método de Avaliação Qualitativa das Preparações do Cardápio, classificando os “aspetos negativos” (cores iguais, preparações ricas em enxofre, carnes gordurosas, doce, fritura e concomitância de doce e fritura) como “ótimo” (<25,0%), “bom” (11,0 a 25,0%), “regular” (26,0 a 50,0%), “ruim” (51,0 a 75,0%) ou “péssimo” (>75,0%) e os “aspetos positivos” (oferta de frutas e folhosos) como “ótimo” (≥90,0%), “bom” (75,0 a 89,0%), “regular” (50,0 a 74,0%), “ruim” (25,0 a 49,0%) ou “péssimo” (<25,0%). RESULTADOS: Verificou-se 70,0% de ocorrência de monotonia de cores. A oferta de folhosos e frutas ocorreu em 66,0% e 58,0% dos dias, respetivamente. A presença de carnes gordurosas ocorreu em 16,0% dos dias, assim como a de preparações ricas em enxofres. A presença de doces foi verificada em 41,7% dos dias. O menu não apresentou ocorrência de frituras e, consequentemente, apresentou ausência de associação de frituras com doces (0,0%). CONCLUSÕES: O menu apresenta necessidade de ajustes, principalmente, no critério monotonia de cores, porém nota-se grande potencial de oferta de nutrientes, diante da ocorrência “regular” de frutas e folhosos e ausência de frituras e de frituras associadas com doces.ABSTRACT INTRODUCTION: Menus are tools to promote food education, essential to meet nutritional needs. Popular Restaurants, in turn, are mechanisms for promoting the Human Right to Adequate Food, mainly, for socially vulnerable populations. OBJECTIVES: Evaluate the menu composition of 2 (two) popular restaurants in a city in the interior of São Paulo, Brazil, using the Qualitative Assessment of Menu Preparations method. METHODOLOGY: The Qualitative Assessment of Menu Preparations method was used to evaluate the 24-day menu between the end of August and September 2022. The aspects evaluated were color monotony (three or more foods of the same color), presence of leafy vegetables (one or more raw leafy vegetables) and fruits (one or more), types of meat (fatty meat), sulfur content (two or more foods), presence of fried foods, candies and simultaneous association of fried foods with candies. The relative frequency of each Qualitative Assessment of Menu Preparations method criterion was calculated, classifying the “negative aspects” (equal colors, preparations rich in sulfur, fatty meats, candies, fried foods and the combination of candies and fried foods) as “great” (<25.0% ), “good” (11.0 to 25.0%), “regular” (26.0 to 50.0%), “poor” (51.0 to 75.0%) or “terrible” (>75.0%) and the “positive aspects” (offering fruits and leafy vegetables) as “excellent” (≥90.0%), “good” (75.0 to 89.0%), “regular” (50.0 to 74.0%), “poor” (25.0 to 49.0%) or “terrible” (<25.0%). RESULTS: There was a 70.0% occurrence of color monotony on the menu. Leafy and fruit offerings occurred on 66.0% and 58.0% of the days, respectively. The presence of fatty meats occurred on 16.0% of the days, as well as preparations rich in sulfur. The presence of candies was verified in 41.7% of the days. The menu did not show the occurrence of fried foods and, consequently, there was no association of fried foods with candies (0.0%). CONCLUSIONS: The menu needs adjustments, mainly in the monotony of colors, but it has a great potential for offering nutrients, considering the occurrence of fruits and leafy vegetables and the absence of fried foods and associated fried foods and candies.
       
  • THE USE OF ALFA-LIPOIC ACID IN THE TREATMENT OF CARPAL TUNNEL SYNDROME: AN
           EVIDENCE-BASED REVIEW

    • Abstract: RESUMO INTRODUÇÃO: A Síndrome do Túnel Cárpico é uma das neuropatias mais comuns em adultos, com impacto na funcionalidade e qualidade de vida. O tratamento conservador habitual tem um baixo nível de evidência. Dados os seus efeitos antioxidantes, o Ácido Alfa-Lipoico tem sido usado no alívio de sintomas e défices neuropáticos, surgindo como potencial tratamento sintomático no Síndrome do Túnel Cárpico. OBJETIVOS: Avaliar a eficácia do Ácido Alfa-Lipoico no alívio sintomático da Síndrome do Túnel Cárpico idiopática em adultos. METODOLOGIA: Pesquisa de meta-análises, revisões sistemáticas, ensaios clínicos aleatorizados e controlados e normas de orientação clínica, utilizando os termos MeSH “pain”, “paresthesia”, “hypoesthesia”, “carpal tunnel syndrome” e “alpha-lipoic acid”. Aplicou-se a escala Strength of Recommendation Taxonomy para classificar os artigos em Níveis de evidência e Forças de recomendação. RESULTADOS: Obtiveram-se 212 artigos, dos quais 3 ensaios clínicos aleatorizados e controlados cumpriam os critérios de inclusão, perfazendo 218 indivíduos estudados. Os 3 ensaios clínicos aleatorizados e controlados referem melhoria sintomática e eletromiográfica associada à administração de Ácido Alfa-Lipoico em comparação com o placebo. CONCLUSÕES: Parece existir algum benefício da administração de Ácido Alfa-Lipoico para o tratamento sintomático do Síndrome do Túnel Cárpico. Contudo são necessários mais ensaios clínicos aleatorizados e controlados com metodologias mais homogéneas, maior número de participantes e follow-up mais alargado.ABSTRACT INTRODUCTION: Carpal Tunnel Syndrome is one of the most common neuropathies in adults and impacts on functionality and quality of life. The usual conservative treatment has a low level of evidence. Given its antioxidant effects, alpha-lipoic acid has been used to relieve symptoms and deficits of different neuropathies. In this way alpha-lipoic acid emerges as a potential symptomatic treatment in Carpal Tunnel Syndrome. OBJECTIVES: To evaluate the efficacy of alpha-lipoic acid in symptomatic treatment of carpal tunnel syndrome in adults. METHODOLOGY: Search for meta-analyses, systematic reviews, randomized controlled trials and clinical guidelines, using the MeSH terms “pain”, “paresthesia”, “hypoesthesia”, “carpal tunnel syndrome” and “alpha-lipoic acid”. The Strength of Recommendation Taxonomy scale was applied to classify articles into Levels of Evidence and Strengths of Recommendation. RESULTS: 212 articles were obtained, of which 3 randomized controlled trials met the inclusion criteria, totaling 218 studied individuals. The 3 randomized controlled trials report some symptomatic improvement with administration of alpha-lipoic acid compared to placebo. CONCLUSIONS: There seems to be some benefit from the administration of alpha-lipoic acid in the symptomatic treatment of Carpal Tunnel Syndrome. More randomized controlled trials are needed with more homogeneous methodologies, a greater number of participants and a longer follow-up.
       
  • ADJUVANT NUTRACEUTICALS IN THE MANAGEMENT OF GASTROINTESTINAL DISEASES

    • Abstract: ABSTRACT The prevalence of gastrointestinal diseases has increased substantially in the last few years, bringing consequences not only to quality of life, but also to patients’ emotional/psychological wellbeing. Preliminary data from experimental studies suggest that using nutraceuticals as an adjuvant therapy to improve gastrointestinal symptomology may be a relevant and innovative strategy, since first line pharmacological treatments may pose severe adverse effects, drug resistance and lack of patient compliance. This narrative review aimed to explore the potential of four bioactive compounds at improving gastrointestinal symptomatology and disease management. Additionally, the mechanisms of action and dosages underlying the positive effects of these substances in improving quality of life and risk of disease relapse are also explored. According to the evidence found, peppermint oil and probiotics appear to ameliorate irritable bowel syndrome symptomatology, whereas polyphenols such as curcumin suggest a complementary effect in inducing and maintaining clinical remission among ulcerative colitis patients. Evidence regarding ginger’s effect on gastrointestinal symptoms is lacking and demonstrates little to no expression in irritable bowel syndrome nor functional dyspepsia.In conclusion, the consumption of peppermint oil, polyphenols and probiotics may be a viable adjuvant in the management of gastrointestinal diseases, associated symptomology and quality of life. However, further randomized controlled trials are warranted to elucidate on the optimal dose, safety and long-term efficacy of supplementing with these components, and particularly on the potential relevance of ginger supplementation.RESUMO A prevalência de doenças do trato gastrointestinal tem aumentado substancialmente nos últimos anos, com consequências tanto sobre a qualidade de vida, como o bem-estar emocional/psicológico dos pacientes. Dados preliminares de estudos experimentais recentes sugerem que a utilização de nutracêuticos como tratamento adjuvante na melhoria da sintomatologia gastrointestinal parece ser uma estratégia pertinente e inovadora, uma vez que os tratamentos farmacológicos de primeira linha poderão despoletar efeitos adversos severos, resistência à medicação e reduzida adesão do paciente ao tratamento. Esta revisão narrativa teve como objetivo explorar os potenciais efeitos de quatro compostos bioativos na melhoria da sintomatologia e gestão das doenças gastrointestinais. Adicionalmente, os mecanismos de ação e dosagens subjacentes aos efeitos positivos destas substâncias na melhoria da qualidade de vida dos doentes e risco de recidiva das doenças também são explorados. De acordo com a evidência encontrada, o óleo de hortelã pimenta e os probióticos parecem melhorar a sintomatologia de pacientes com a síndrome do intestino irritável, enquanto os polifenóis, como a curcumina, sugerem um efeito complementar na indução e manutenção da remissão clínica em pacientes com colite ulcerosa. Falta evidência que corrobore o efeito do gengibre na sintomatologia gastrointestinal, e a que existe tem pouca ou nenhuma expressão em doenças como a síndrome do intestino irritável e a dispepsia funcional. Em suma, o consumo de óleo hortelã pimenta, polifenóis e probióticos poderá ser um adjuvante viável na gestão de doenças gastrointestinais, sintomatologia associada e qualidade de vida dos doentes. Contudo, mais ensaios clínicos randomizados são necessários para esclarecer a dosagem ideal, segurança e eficácia a longo prazo da suplementação com estes compostos e, particularmente, a potencial relevância da suplementação com gengibre.
       
  • DIGITAL TECHNOLOGIES IN THE TREATMENT OF EATING DISORDERS - EVIDENCE-BASED
           REVIEW

    • Abstract: RESUMO Atualmente o uso da internet e da telemedicina no tratamento das alterações psicológicas tem aumentado exponencialmente, mostrando as mais variadas vantagens do uso da tecnologia digital em programas de prevenção e tratamento em saúde. O objetivo deste trabalho é perceber a utilização e efetividade das tecnologias digitais no tratamento dos doentes com Perturbações do Comportamento Alimentar. Para tal realizou-se uma pesquisa de artigos científicos em bases de dados relevantes do qual resultaram 27 artigos incorporados neste estudo. As tecnologias digitais, desde sites web, aplicações para smartphones, mensagens de texto por telemóvel ou e-mail e a realidade virtual podem ser usados no recrutamento, na autoajuda, na Terapia Cognitivo Comportamental e monitorização do tratamento nos doentes com Perturbações do Comportamento Alimentar, tendo-se revelado eficazes e úteis. Além disso são vistas pelos doentes como vantajosas e facilitadoras do processo de tratamento, porém necessitam ser aprimoradas e personalizadas a cada tipo de doente. No entanto, apesar dos benefícios comprovados, a ciência carece ainda de estudos que mostrem a eficácia do uso das novas tecnologias, especialmente nas Perturbações do Comportamento Alimentar.ABSTRACT Currently, the use of the internet and telemedicine in the treatment of psychological disorders has increased exponentially, exposing the most varied advantages of the use of digital technology in health prevention and treatment programs. The objective of this work is to understand the use and effectiveness of digital technologies in the treatment of patients with Eating Disorders. For this, a search of scientific articles in relevant databases was carried out, which resulted in 27 articles incorporated in this study. Digital technologies, from websites, smartphone applications, mobile phone or text messages and virtual reality can be used in recruitment, self-help, Cognitive Behavioral Therapy and monitoring in the treatment of patients with Eating Disorders, have proved to be effective and useful. In addition, they are seen by patients as advantageous and facilitators of the treatment process, but they need to be improved and personalize to each patient. However, despite the proven benefits, science still lacks studies that show the effectiveness of the use of new technologies, especially in Eating Disorders.
       
  • WHAT IS NEW IN CANCER CACHEXIA COMPREHENSION AND TREATMENT'

    • Abstract: ABSTRACT 21. Cancer cachexia is a multifactorial syndrome, associated with an underlying illness, characterized by involuntary weight loss and skeleton muscle mass impairment and reduction, with or without loss of fat mass. It emerges within a systemic inflammation and metabolic disturbance setting, entailing a significant impact in treatment toxicity, quality of life, functional capacity and mortality. Although the conventional nutritional support includes symptom management, inflammation and metabolic modulation and treatment effectiveness, it is not able to fully revert cancer cachexia. The nutritional goals are to provide adequate energy and protein intake along with a combination of anti-inflammatory agents and other nutrients. In this review we focus on the effect of certain nutrients and bioactive molecules in muscle loss, inflammation and cancer cachexia (β-hydroxy-β-methyl butyrate, branched chain amino acids, polyunsaturated fatty acids, carnitine, polyphenols and vitamin D). Food sources providing the later nutrients/molecules should be endorsed, in addition to a conventional nutritional support, as it is expected to entail specific functions in cancer cachexia.RESUMO 26. A caquexia oncológica é uma síndrome multifatorial, associada a uma doença subjacente, caracterizada por perda involuntária de peso e comprometimento e redução da massa muscular esquelética, com ou sem perda de massa gorda. Surge em cenário de inflamação sistémica e distúrbio metabólico, acarretando um impacto significativo na toxicidade do tratamento, qualidade de vida, capacidade funcional e mortalidade. Embora o suporte nutricional convencional inclua o controlo de sintomas, inflamação e modulação metabólica e eficácia do tratamento, ele não é capaz de reverter totalmente a caquexia oncológica. Os objetivos nutricionais são fornecer uma ingestão energética e proteica adequadas, juntamente com uma combinação de agentes anti- inflamatórios e outros nutrientes. Nesta revisão, o foco está no efeito de certos nutrientes e moléculas bioativas na perda muscular, inflamação e caquexia oncológica (β-hidroxi-β-metil butirato, aminoácidos de cadeia ramificada, ácidos gordos polinsaturados, carnitina, polifenóis e vitamina D). Fontes alimentares que forneçam os nutrientes/moléculas mencionados devem ser recomendadas, em adição a um suporte nutricional convencional, pois é esperado que exerçam funções específicas na caquexia oncológica.
       
  • RESTING ENERGY EXPENDITURE MEASURED BY INDIRECT CALORIMETRY VERSUS
           PREDICTIVE EQUATIONS. IS THE ASSESSMENT IN THE PORTUGUESE POPULATION
           JUSTIFIED'

    • Abstract: RESUMO INTRODUÇÃO: O gasto de energia em repouso ou necessidade energética basal é o maior componente da necessidade energética total de um indivíduo, usada no desenvolvimento de um plano nutricional adequado e pode ser medido aplicando o método de calorimetria indireta, considerado o gold standard desta determinação. Na sua ausência esta componente pode ser estimada recorrendo a equações preditivas, cuja aplicação é prática, económica e de fácil utilização, mas com limitações e questões relacionadas com a sua precisão. OBJETIVOS: Pretende-se avaliar quais as equações mais utilizadas para cálculo da necessidade energética basal, identificar os estudos desenvolvidos em populações Portuguesas e nos estudos realizados em populações adultas sem patologias conhecidas, aferir qual a diferença de resultados entre métodos. METODOLOGIA: Foi realizada uma revisão narrativa da literatura desde 2011 procurando publicações que comparam resultados de necessidade energética basal obtidos por calorimetria indireta e por diferentes equações preditivas, recorrendo às bases de dados Web of Science e PubMed. RESULTADOS: Foram selecionadas 311 publicações e após leitura dos resumos, 201 cumpriram os critérios de inclusão. Destas, 4 aplicam-se à população Portuguesa. Nos 201 artigos incluidos, a equação centenária de Harris-Benedict foi a mais aplicada (74%), seguida pela Food and Agriculture Organization of the United Nations/World Health Organization/United Nations University (49%) e em terceiro lugar surge a de Mifflin-St. Jeor (45%). Nos estudos que incluiam populações adultas sem patologias conhecidas (n=37), 49% reportaram desvios significativos dos resultados das equações preditivas mais comuns face à calorimetria indireta e 64% apresentaram diferenças menores quando utilizam equações preditivas desenvolvidas especificamente para essa população. CONCLUSÕES: Metade dos estudos realizados em populações adultas sem patologias conhecidas, incluidos nesta revisão, referem diferenças significativas entre os resultados das necessidades energéticas basais aplicando as equações preditivas mais comuns e as medições por calorimetria indireta. Facto que conduz ao crescente desenvolvimento de novas equações preditivas adaptadas a essas populações e a aplicação de novas soluções no seu desenvolvimento, como é exemplo a inteligência artificial. O constante aumento de estudos sobre este tema propondo novas equações preditivas, torna crucial a sistematização desta informação e a criação de guidelines que conduzam à seleção do método mais adequado e adaptado às diferentes populações, nomeadamente à população Portuguesa sobre a qual existe escassez de resultados.ABSTRACT INTRODUCTION: Resting energy expenditure or basal energy expenditure is the largest component of an individual's total energy expenditure, used in the development of an adequate nutritional plan and can be measured by indirect calorimetry, considered the gold standard for this determination. In its absence, this component can be estimated using predictive equations, whose application is practical, economic and easy to use, but with limitations and issues related to its accuracy. OBJECTIVES: It is intended to evaluate which equations are most applied, to identify the studies carried out in Portuguese populations and in studies carried out in adult populations without known pathologies, to assess the difference in results between methods. METHODOLOGY: A narrative literature review was carried out since 2011, looking for publications that compare Resting energy expenditure results obtained by indirect calorimetry and by different predictive equations, using the Web of Science and PubMed databases. RESULTS: 311 publications were selected and after reading the abstracts, 201 met the inclusion criteria. 4 of these publications were applied to the Portuguese population. Of the 201 articles included, the century-old Harris-Benedict equation was the most applied (74%), followed by Food and Agriculture Organization of the United Nations/World Health Organization/United Nations University (49%) and in third place is the Mifflin-St. Jeor (45%). In studies applied to adult populations without known pathologies (n=37), 49% reported significant deviations in the results of the most common predictive equations compared to indirect calorimetry, and 64% showed better results applying the predictive equations developed specifically for this population. CONCLUSIONS: Half of the studies carried out in adult populations without known pathologies, included in this review, refered to significant differences between the Resting energy expenditure results applying the most common predictive equations and indirect calorimetry measurements. This fact leads to the growing development of new predictive equations adapted to specific populations and the application of new solutions in their development, such as artificial intelligence. The constant increase of studies on this topic proposing new predictive equations, makes it crucial to systematize this information and create guidelines that lead to the selection of the most appropriate method, adapted to different populations, namely the Portuguese population on which there is a scarcity of results.
       
 
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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
Showing 1 - 64 of 64 Journals sorted alphabetically
Acta Portuguesa de Nutrição     Open Access   (Followers: 2)
Advances in Digestive Medicine     Open Access   (Followers: 14)
Advances in Eating Disorders : Theory, Research and Practice     Hybrid Journal   (Followers: 22)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 67)
Advances in Nutrition     Hybrid Journal   (Followers: 60)
African Journal of Biomedical Research     Open Access  
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 17)
Aktuelle Ernährungsmedizin     Hybrid Journal   (Followers: 2)
American Journal of Botany     Full-text available via subscription   (Followers: 20)
American Journal of Clinical Nutrition     Hybrid Journal   (Followers: 185)
American Journal of Food and Nutrition     Open Access   (Followers: 54)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 2)
Amino Acids     Hybrid Journal   (Followers: 6)
Annals of Nutrition and Metabolism     Full-text available via subscription   (Followers: 49)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Annual Review of Nutrition     Full-text available via subscription   (Followers: 39)
Appetite     Hybrid Journal   (Followers: 23)
Arab Journal of Nutrition and Exercise     Open Access   (Followers: 1)
Archive of Food and Nutritional Science     Open Access   (Followers: 1)
Archivos Latinoamericanos de Nutrición     Open Access  
Asia Pacific Journal of Clinical Nutrition     Full-text available via subscription   (Followers: 10)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Bangladesh Journal of Nutrition     Open Access   (Followers: 5)
Bioactive Carbohydrates and Dietary Fibre     Hybrid Journal   (Followers: 2)
BMC Nutrition     Open Access   (Followers: 14)
BMJ Nutrition, Prevention & Health     Open Access   (Followers: 17)
British Journal Of Nutrition     Hybrid Journal   (Followers: 93)
Cahiers de Nutrition et de Diététique     Full-text available via subscription   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Canadian Journal of Dietetic Practice and Research     Full-text available via subscription   (Followers: 18)
Case Reports in Clinical Nutrition     Open Access   (Followers: 1)
Childhood Obesity     Hybrid Journal   (Followers: 24)
Clinical Nutrition     Hybrid Journal   (Followers: 96)
Clinical Nutrition ESPEN     Hybrid Journal   (Followers: 26)
Clinical Nutrition Experimental     Open Access   (Followers: 1)
Clinical Nutrition Insight     Full-text available via subscription   (Followers: 13)
Clinical Nutrition Open Science     Open Access   (Followers: 1)
Clinical Obesity     Hybrid Journal   (Followers: 18)
Comparative Exercise Physiology     Hybrid Journal   (Followers: 23)
Current Developments in Nutrition     Open Access   (Followers: 8)
Current Nutrition & Food Science     Hybrid Journal   (Followers: 27)
Current Nutrition Reports     Hybrid Journal   (Followers: 8)
Current Opinion in Clinical Nutrition & Metabolic Care     Hybrid Journal   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 7)
DEMETRA : Alimentação, Nutrição & Saúde     Open Access  
Diabetes, Metabolic Syndrome and Obesity     Open Access   (Followers: 39)
Eating and Weight Disorders - Studies on Anorexia, Bulimia and Obesity     Hybrid Journal   (Followers: 23)
Ecology of Food and Nutrition     Hybrid Journal   (Followers: 12)
Egyptian Journal of Nutrition and Health     Open Access   (Followers: 8)
Egyptian Journal of Obesity, Diabetes and Endocrinology     Open Access  
Endocrinología, Diabetes y Nutrición     Full-text available via subscription  
Endocrinología, Diabetes y Nutrición (English Edition)     Hybrid Journal   (Followers: 2)
Ernährung & Medizin     Hybrid Journal   (Followers: 3)
European Journal of Clinical Nutrition     Hybrid Journal   (Followers: 76)
European Journal of Nutrition     Hybrid Journal   (Followers: 36)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 4)
Food & Nutrition Research     Open Access   (Followers: 37)
Food and Environmental Virology     Hybrid Journal   (Followers: 1)
Food and Foodways: Explorations in the History and Culture of     Hybrid Journal   (Followers: 12)
Food and Health     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Waterborne Parasitology     Open Access  
Food Digestion     Hybrid Journal   (Followers: 6)
Food Frontiers     Open Access   (Followers: 3)
Food Hydrocolloids for Health     Open Access  
Food Quality and Safety     Open Access   (Followers: 2)
Food Science & Nutrition     Open Access   (Followers: 62)
Food, Culture and Society: An International Journal of Multidisciplinary Research     Full-text available via subscription   (Followers: 14)
Frontiers in Nutrition     Open Access   (Followers: 12)
Frontiers in Sustainable Food Systems     Open Access   (Followers: 3)
Functional Foods in Health and Disease     Open Access   (Followers: 4)
Gazi Sağlık Bilimleri Dergisi     Open Access  
Genes & Nutrition     Open Access   (Followers: 6)
Hacettepe University Faculty of Health Sciences Journal     Open Access  
Human Nutrition & Metabolism     Open Access   (Followers: 3)
Indian Journal of Nutrition and Dietetics     Hybrid Journal   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
International Journal for Vitamin and Nutrition Research     Hybrid Journal   (Followers: 11)
International Journal of Behavioral Nutrition and Physical Activity     Open Access   (Followers: 34)
International Journal of Child Health and Nutrition     Hybrid Journal   (Followers: 6)
International Journal of Eating Disorders     Hybrid Journal   (Followers: 22)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 21)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 7)
International Journal of Food Sciences and Nutrition     Hybrid Journal   (Followers: 11)
International Journal of Gastroenterology, Hepatology, Transplant and Nutrition     Open Access   (Followers: 1)
International Journal of Nutrition and Metabolism     Open Access   (Followers: 23)
International Journal of Nutrition, Pharmacology, Neurological Diseases     Open Access   (Followers: 4)
International Journal of Obesity     Hybrid Journal   (Followers: 57)
International Journal of Sport Nutrition & Exercise Metabolism     Hybrid Journal   (Followers: 90)
Journal of Advanced Nutrition and Human Metabolism     Open Access   (Followers: 16)
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of Dietary Supplements     Hybrid Journal   (Followers: 10)
Journal of Eating Disorders     Open Access   (Followers: 15)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Food & Nutritional Disorders     Hybrid Journal   (Followers: 2)
Journal of Food and Nutrition Research     Open Access   (Followers: 10)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 2)
Journal of Health, Population and Nutrition     Open Access   (Followers: 12)
Journal of Human Nutrition and Dietetics     Hybrid Journal   (Followers: 52)
Journal of Hunger & Environmental Nutrition     Hybrid Journal   (Followers: 7)
Journal of Medical Nutrition and Nutraceuticals     Open Access   (Followers: 4)
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
Journal of Muscle Foods     Hybrid Journal  
Journal of Nutraceuticals and Herbal Medicine     Open Access  
Journal of Nutrition     Hybrid Journal   (Followers: 40)
Journal of Nutrition & Food Sciences     Open Access   (Followers: 5)
Journal of Nutrition & Intermediary Metabolism     Open Access  
Journal of Nutrition and Metabolism     Open Access   (Followers: 16)
Journal of Nutrition Education and Behavior     Hybrid Journal   (Followers: 19)
Journal of Nutrition in Gerontology and Geriatrics     Hybrid Journal   (Followers: 15)
Journal of Nutrition, Health and Aging     Hybrid Journal   (Followers: 31)
Journal of Nutritional & Environmental Medicine     Full-text available via subscription   (Followers: 2)
Journal of Nutritional Biochemistry     Hybrid Journal   (Followers: 7)
Journal of Nutritional Disorders & Therapy     Open Access  
Journal of Nutritional Ecology and Food Research     Full-text available via subscription  
Journal of Nutritional Science     Open Access   (Followers: 2)
Journal of Obesity     Open Access   (Followers: 21)
Journal of Parenteral and Enteral Nutrition     Hybrid Journal   (Followers: 35)
Journal of Pediatric Gastroenterology and Nutrition (JPGN)     Hybrid Journal   (Followers: 51)
Journal of Pharmacy and Nutrition Sciences     Open Access   (Followers: 5)
Journal of Renal Nutrition     Hybrid Journal   (Followers: 31)
Journal of Renal Nutrition and Metabolism     Open Access   (Followers: 2)
Journal of Sensory Studies     Hybrid Journal  
Journal of Spices and Aromatic Crops     Open Access   (Followers: 2)
Journal of the Academy of Nutrition and Dietetics     Full-text available via subscription   (Followers: 62)
Journal of the American College of Nutrition     Hybrid Journal   (Followers: 7)
Journal of the Australasian College of Nutritional and Environmental Medicine     Full-text available via subscription  
Jurnal Gizi dan Dietetik Indonesia : Indonesian Journal of Nutrition and Dietetics     Open Access   (Followers: 2)
Jurnal Gizi Indonesia / The Indonesian Journal of Nutrition     Open Access   (Followers: 1)
Jurnal Gizi Klinik Indonesia     Open Access  
Jurnal Penelitian Gizi dan Makanan     Open Access   (Followers: 1)
Jurnal Riset Kesehatan     Open Access   (Followers: 1)
La Ciencia al Servicio de la Salud y Nutrición     Open Access  
Lifestyle Genomics     Open Access   (Followers: 2)
Lifestyle Journal     Open Access  
Maternal & Child Nutrition     Hybrid Journal   (Followers: 14)
Médecine & Nutrition     Full-text available via subscription   (Followers: 1)
Media Gizi Indonesia     Open Access  
Metabolism and Nutrition in Oncology     Open Access   (Followers: 5)
Middle East Journal of Therapeutic Nutrition and Complementary Medicine     Open Access   (Followers: 15)
Molecular Nutrition & Food Research     Hybrid Journal   (Followers: 5)
NFS Journal     Open Access  
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
Nigerian Journal of Nutritional Sciences     Full-text available via subscription  
npj Science of Food     Open Access   (Followers: 2)
Nutrición Hospitalaria     Open Access   (Followers: 3)
Nutrients     Open Access   (Followers: 14)
Nutrire     Hybrid Journal  
Nutrition     Hybrid Journal   (Followers: 20)
Nutrition & Dietetics     Hybrid Journal   (Followers: 32)
Nutrition & Food Science     Hybrid Journal   (Followers: 10)
Nutrition & Diabetes     Open Access   (Followers: 18)
Nutrition & Metabolism     Open Access   (Followers: 17)
Nutrition - Science en évolution     Full-text available via subscription   (Followers: 2)
Nutrition and Cancer     Hybrid Journal   (Followers: 12)
Nutrition and Dietary Supplements     Open Access   (Followers: 16)
Nutrition and Health     Hybrid Journal   (Followers: 8)
Nutrition and Metabolic Insights     Open Access   (Followers: 5)
Nutrition Bulletin     Hybrid Journal   (Followers: 11)
Nutrition Bytes     Open Access   (Followers: 6)
Nutrition in Clinical Practice     Hybrid Journal   (Followers: 46)
Nutrition Journal     Open Access   (Followers: 13)
Nutrition Research     Hybrid Journal   (Followers: 20)
Nutrition Research Reviews     Hybrid Journal   (Followers: 14)
Nutrition Reviews     Hybrid Journal   (Followers: 39)
Nutrition Today     Hybrid Journal   (Followers: 14)
Nutrition, Metabolism and Cardiovascular Diseases     Hybrid Journal   (Followers: 13)
Nutritional Neuroscience : An International Journal on Nutrition, Diet and Nervous System     Hybrid Journal   (Followers: 8)
Obesity     Hybrid Journal   (Followers: 40)
Obesity Facts     Open Access   (Followers: 7)
Obesity Reviews     Hybrid Journal   (Followers: 17)
Oil Crop Science     Open Access   (Followers: 3)
Open Food Science Journal     Open Access   (Followers: 1)
Open Nutrition Journal     Open Access   (Followers: 4)
Open Obesity Journal     Open Access   (Followers: 2)
Pakistan Journal of Nutrition     Open Access   (Followers: 2)
Pediatric Obesity     Hybrid Journal   (Followers: 9)
Perspectivas en Nutrición Humana     Open Access   (Followers: 3)
PharmaNutrition     Hybrid Journal   (Followers: 3)
Plant Foods for Human Nutrition     Hybrid Journal   (Followers: 6)
Plant Production Science     Open Access   (Followers: 3)
Proceedings of the Nutrition Society     Hybrid Journal   (Followers: 9)
Progress in Nutrition     Open Access   (Followers: 3)
Public Health Nutrition     Hybrid Journal   (Followers: 29)
RBNE - Revista Brasileira de Nutrição Esportiva     Open Access   (Followers: 1)
RBONE - Revista Brasileira de Obesidade, Nutrição e Emagrecimento     Open Access   (Followers: 1)
Revista Chilena de Nutricion     Open Access   (Followers: 2)
Revista Española de Nutrición Humana y Dietética     Open Access   (Followers: 5)
Revista Mexicana de Trastornos Alimentarios     Open Access   (Followers: 3)
Revista Salud Pública y Nutrición     Open Access   (Followers: 1)
Segurança Alimentar e Nutricional     Open Access   (Followers: 1)
South African Journal of Clinical Nutrition     Open Access   (Followers: 6)
The Australian Coeliac     Full-text available via subscription   (Followers: 2)
Topics in Clinical Nutrition     Hybrid Journal   (Followers: 20)
UNICIÊNCIAS     Open Access   (Followers: 1)
Universal Journal of Food and Nutrition Science     Open Access   (Followers: 6)
World Food Policy     Hybrid Journal   (Followers: 4)

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