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	Provedor de dados AgEcon (2) Ciênc. Tecnol. Aliment. (1) Infoteca-e (1) Ciência Rural (1) Autor BRUNO, L. M. (1) Binkley, James K. (1) Chen, Susan E. (1) Cunha,Diogo Thimoteo da (1) GOULART SANT’ANA,Antônio Euzébio (1) Gonçalves,Hélida Ventura Barbosa (1) Guthrie, Joanne F. (1) Just, David R. (1) Liu, Jing (1) MACHADO, T. F. (1) MATOS,Talita Batista (1) MILAGRES,Maria Patrícia (1) Mancino, Lisa (1) PEREIRA,Ivan de Oliveira (1) Rosso,Veridiana Vera de (1) SENHORINHO,Ludimila Mascarenhas (1) SILVA,Daniel Melo (1) Stedefeldt,Elke (1) Wansink, Brian (1) Mais... Palavra-chave Healthy eating (5) Agricultural and Food Policy (2) Food Consumption/Nutrition/Food Safety (2) Food choices (2) Health Economics and Policy (2) Alimentação saudável (1) Alimento Fermentado (1) Alimentos fermentados (1) Bebidas fermentadas (1) Behavioral economics (1) Chocolate (1) Consumer/Household Economics (1) Diet quality (1) ERS (1) Experimental economics (1) Family farming (1) Fermented beverages (1) Fermented foods (1) Health behavior (1) Innovation (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Article (1) Folhetos (1) Report (1) Ano 2022 (1) 2019 (1) 2015 (1) 2012 (1) 2008 (1) País Brazil (3) United States (2) Idioma Inglês (4) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC. Ciênc. Tecnol. Aliment. MILAGRES,Maria Patrícia; SILVA,Daniel Melo; PEREIRA,Ivan de Oliveira; SENHORINHO,Ludimila Mascarenhas; GOULART SANT’ANA,Antônio Euzébio; MATOS,Talita Batista. Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. In order to evaluate the health of individuals, a clinical trial was conducted with the developed chocolate, in which 45 volunteers, during 04 weeks, were divided into three groups: a test group, a placebo group and a control group. The individuals were submitted to laboratory and anthropometric tests on two occasions, before and after the clinical trial weeks. The analyzes revealed that the developed chocolate presented physical-chemical and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food choices; Healthy eating; Innovation; Chocolate. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000308 Family farming products on menus in school feeding: a partnership for promoting healthy eating Ciência Rural Gonçalves,Hélida Ventura Barbosa; Cunha,Diogo Thimoteo da; Stedefeldt,Elke; Rosso,Veridiana Vera de. The aim of this study was to characterize the process of buying Family Farming (FF) food for the Brazilian School Feeding Program (BSFP) and compare the quality of menus served to the schoolchildren before and after the implementation of Law n. 11,947/09. This is an observational cross-sectional study developed with application of semi-structured questionnaire and evaluating menus. Eighty-two cities from São Paulo and Rio de Janeiro in Brazil participated of the study. Of these cities reported, 74.1% performed the purchase of products of FF for BSFP. The lack of interest of farmers and the deficient hygienic and sanitary conditions were the main difficulties reported. The quality of the menus offered to the schoolchildren improved significantly after the... Tipo: Info:eu-repo/semantics/article Palavras-chave: School feeding; Family farming; Healthy eating; School food and nutrition program.. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015001202267 Alimentos e bebidas fermentados e saúde: uma perspectiva contemporânea. Infoteca-e BRUNO, L. M.; MACHADO, T. F.. A fermentação de alimentos e bebidas é uma técnica milenar e surgiu principalmente com o propósito de preservar os alimentos, permitindo sua conservação por um maior período. No entanto, sabe-se que outros benefícios estão associados à fermentação, como a melhora da disponibilidade de nutrientes e o desenvolvimento de características sensoriais que tornam o alimento fermentado mais atraente ao paladar, inclusive fazendo com que ele seja usado como ingrediente para elaboração de novos pratos na Gastronomia. Os alimentos e bebidas fermentados estão também muito arraigados à cultura alimentar de um povo. Assim, a origem de cada produto fermentado está ligada à disponibilidade de matérias-primas locais e ao clima, dentre outros fatores, que juntos acabaram... Tipo: Folhetos Palavras-chave: Alimentos fermentados; Bebidas fermentadas; Alimentação saudável; Fermented beverages; Healthy eating; Alimento Fermentado; Fermented foods. Ano: 2022 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1143385 Behavioral Economic Concepts To Encourage Healthy Eating in School Cafeterias: Experiments and Lessons From College Students AgEcon Just, David R.; Wansink, Brian; Mancino, Lisa; Guthrie, Joanne F.. Changing small factors that influence consumer choice may lead to healthier eating within controlled settings, such as school cafeterias. This report describes a behavioral experiment in a college cafeteria to assess the effects of various payment options and menu selection methods on food choices. The results indicate that payment options, such as cash or debit cards, can significantly affect food choices. College students using a card that prepaid only for healthful foods made more nutritious choices than students using either cash or general debit cards. How and when individuals select their food can also influence food choices. College students who preselected their meals from a menu board made significantly different food choices than students who... Tipo: Report Palavras-chave: Behavioral economics; Healthy eating; Diet quality; Food choices; School meal programs; Experimental economics; ERS; USDA.; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety; Health Economics and Policy; Institutional and Behavioral Economics; Teaching/Communication/Extension/Profession. Ano: 2008 URL: http://purl.umn.edu/56489 An Exploration of the Relationship Between Income and Eating Behavior AgEcon Chen, Susan E.; Liu, Jing; Binkley, James K.. This paper explores the relationship between income and eating behavior. To do this we examine choice in two food categories: milk and soft drinks. These categories have varieties differing in health qualities but either no differences in cost or lower cost for the healthier types. By examining food choices when there are no measurable cost differences but clear health differences, we are able to isolate the association between income and healthy eating behavior. We find a negative association between income and dietary intake of higher-calorie types of milk and soft drinks. Our estimates are consistent across the five sets of the National Health and Nutrition Examination Survey and the Continuing Survey of Food Intakes by Individuals data that we study.... Tipo: Article Palavras-chave: Health behavior; Healthy eating; Low income; Milk; Soft drinks; Agricultural and Food Policy; Consumer/Household Economics; Food Consumption/Nutrition/Food Safety; Health Economics and Policy. Ano: 2012 URL: http://purl.umn.edu/123315 Registros recuperados: 5 Primeira ... 1 ... Última

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