Vol. 12 No. 4 (2021)

Editorial

Nutrição: ciência aliada a VIDA!

Ruth Cavalcanti Guilherme

1-3
- pdf (Português (Brasil))

Artigos Originais

Dietary profile and nutritional status of depressive patients treated at a small hospital in southern Santa Catarina

Luana Vieira de Souza, Morgana Prá

4-17
- pdf (Português (Brasil))
A autopercepção alimentar e corporal como recurso para a Educação Alimentar e Nutricional em grupo Food and body self-perception as a resource for group Food and Nutrition Education

Bruna Gomes Botelho, Isabela Figueiredo e Souza, Clarice Lima Álvares da Silva, Kellem Regina Rosendo Vincha

18-37
- pdf (Português (Brasil))
Food and nutritional education actions in preventing weight in school: Experience of the health programa t school in a municipality of the valley of Rio dos Sinos-RS

Andressa Pinheiro, Caroline D’Azevedo Sica

38-51
- pdf (Português (Brasil))
Proportion of consumption of food groups by children aged 6 to 23 months and associated variables

Natália Pires Beltrame, Stephane Janaina de Moura Escobar, Joseane Carla Schabarum, Daniele Gonçalves Vieira, Paula Chuproski Saldan

52-66
- pdf (Português (Brasil))
Nutritional status parameters of patients with Pressure Ulcers in a University Hospital in southern Brazil

Karine Kahl, Giovanna Medeiros Rataichesck Fiates, Amanda Bagolin do Nascimento

67-87
- pdf (Português (Brasil))
Lipid profile of patients diagnosed with SARS-CoV-2 admitted to critical units of a private hospital

Natalia Golin, Luma Kagueyama, Caroline Valverde Pereira, Erika Suiter, Ariane Nadólsksis Severine

88-98
- pdf (Português (Brasil))
Evaluation of Food Consumption During Social Distancing Due to the COVID-19 Pandemic in Belo Horizonte, Minas Gerais.

Telma Teixeira Pereira, Nayara Salgado Vieira Sette, Raquel Torres Lemos, Ana Paula Girundi Pereira

99-112
- pdf (Português (Brasil))
Cricket flour as a gluten-free cake ingredient: affective and discriminative sensorial analysis

Yohanna Moura, Bruna Silva, Tulio Cesar de Lima Lins

113-128
- pdf (Português (Brasil))
Development of bread with fiber-enriched and low sodium content

Gilza Andrea Martins e Cruz, Júlia Letícia Teles Rodrigues, Clara Fernanda Almeida Oliveira, Camila Cristina Soares e Silva, Eric Liberato Greg´ório

129-139
- pdf (Português (Brasil))
Temperature control evaluation in the production and distribution of preparations in a Hotel Meal Production Unit

Nadia Cristina Testoni Chaves Pereira, Marla de Paula Lemos

140-153
- pdf (Português (Brasil))
Understanding of adolescents about nutritional information and its forms of presentation on food labels

Rosa Beatriz Monteiro Souza, Érica Queiroz Valente, Fernanda Monteiro Silva

154-170
- pdf (Português (Brasil))

Artigos de Revisão

The use of Lactobacillus reuteri DSM 17938 in infantile colic: an effective treatment?

Beatriz Pacheco

171-185
- pdf (Português (Brasil))
Benefits of low glycemic index diet in glycemic control and weight loss of patients with type 2 Diabetes Mellitus: Systematic review of randomized clinical trials

Natália Victor Elias, Larissa Silva Barbosa

186-200
- pdf (Português (Brasil))
Effects of vitamin D supplementation in adults with HIV – literature review

Monique da Silva Monção, Juliana Lauar Gonçalves, Patricia Dias de Brito

201-212
- pdf (Português (Brasil))

Relatos de Caso

Qualitative analysis of preparations from an institutional restaurant

Melissa Ionara Ribeiro Sabbagh, Maria Cristina de Albuquerque Barbosa, Angélica Cotta Lobo Leite Carneiro

213-223
- pdf (Português (Brasil))

Editorial

Nutrição: ciência aliada a VIDA!

Artigos Originais

Dietary profile and nutritional status of depressive patients treated at a small hospital in southern Santa Catarina

A autopercepção alimentar e corporal como recurso para a Educação Alimentar e Nutricional em grupo Food and body self-perception as a resource for group Food and Nutrition Education

Food and nutritional education actions in preventing weight in school: Experience of the health programa t school in a municipality of the valley of Rio dos Sinos-RS

Proportion of consumption of food groups by children aged 6 to 23 months and associated variables

Nutritional status parameters of patients with Pressure Ulcers in a University Hospital in southern Brazil

Lipid profile of patients diagnosed with SARS-CoV-2 admitted to critical units of a private hospital

Evaluation of Food Consumption During Social Distancing Due to the COVID-19 Pandemic in Belo Horizonte, Minas Gerais.

Cricket flour as a gluten-free cake ingredient: affective and discriminative sensorial analysis

Development of bread with fiber-enriched and low sodium content

Temperature control evaluation in the production and distribution of preparations in a Hotel Meal Production Unit

Understanding of adolescents about nutritional information and its forms of presentation on food labels

Artigos de Revisão

The use of Lactobacillus reuteri DSM 17938 in infantile colic: an effective treatment?

Benefits of low glycemic index diet in glycemic control and weight loss of patients with type 2 Diabetes Mellitus: Systematic review of randomized clinical trials

Effects of vitamin D supplementation in adults with HIV – literature review

Relatos de Caso

Qualitative analysis of preparations from an institutional restaurant

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Vol. 12 No. 4 (2021)

Editorial

Artigos Originais

Artigos de Revisão

Relatos de Caso

Make a Submission

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diretrizes

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