Vol. 4 No. 1 (2017): Nutrivisa (março/junho)

View Vol. 4 No. 1 (2017): Nutrivisa (março/junho)
Published: 2017-10-25

Full Issue

Artigos originais

  • Making of a chocolate enriched with fibers from passion fruit peel flour

    Marliana Amorim Sena, Rafaella Maria Monteiro Sampaio
    6-12
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e8920

  • Temperature of salads delivered to and served in a university restaurant

    Fabiiola Silva de Souza, Carolinne Reinaldo Pontes, LuzimEiRE Assis do Nascimento
    13-20
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e8970

  • Hygienic conditions in butcher shops of Itaqui, Brazil

    Renata da Rosa Aquiles, Cássia Regina Nespolo, Carla Cristina Bauermann Brasil, Franciele Cabral Pinheiro
    21-31
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e8996

  • Dieticians' knowledge and practices in hospital gastronomy

    Ana Cláudia Lima de Castro, Christiane Pineda Zanella
    32-38
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e8999

  • Avaliação físico-sanitária de unidades de alimentação de escolas públicas em Sergi

    Nadja Rosele Alves Batista, Dyane Krizia Santos, Geverson Souza Santos
    39-44
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9232

  • Development of quinoa flour based products for the gluten intolerant

    Charllyton Luis Sena da Costa, Jaderanni Teodoro Batista
    45-51
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9014

  • Substitution of lunch and dinner for snacks among nutrition students

    LygiA VAnEssA EvAngELIsTA Guimarães, Maria Francisca Almeida Silva, Ana Caroline de Castro Ferreira Fernandes
    52-61
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9016

  • Profile analysis of meat consumers of Currais Novos, Brazil

    Catherine Teixeira de Carvalho, Cristiane Pinheiro de Sousa, Cristiane Pinheiro de Sousa, Isabel Cristina da Silva Araújo, Girlene Freire Gonçalves, Thuany Matias da Silva
    62-67
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9017

Artigos de revisão

  • Applicability of fructooligosaccharides as functional food

    Lorena Pereira de Souza Rosa, Daiany de Jesus Cruz
    68-79
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9018

  • The role of nutritional therapy in head and neck tumors

    Angela Weissheimer, Cinthya Raquel Alba Rech
    80-86
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9019