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

Published: 2017-10-25

Full Issue

PDF (Português (Brasil))

Artigos originais

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

Marliana Amorim Sena, Rafaella Maria Monteiro Sampaio

6-12
- PDF (Português (Brasil))
Temperature of salads delivered to and served in a university restaurant

Fabiiola Silva de Souza, Carolinne Reinaldo Pontes, LuzimEiRE Assis do Nascimento

13-20
- pdf (Português (Brasil))
Hygienic conditions in butcher shops of Itaqui, Brazil

Renata da Rosa Aquiles, Cássia Regina Nespolo, Carla Cristina Bauermann Brasil, Franciele Cabral Pinheiro

21-31
- pdf (Português (Brasil))
Dieticians' knowledge and practices in hospital gastronomy

Ana Cláudia Lima de Castro, Christiane Pineda Zanella

32-38
- pdf (Português (Brasil))
Avaliação físico-sanitária de unidades de alimentação de escolas públicas em Sergi

Nadja Rosele Alves Batista, Dyane Krizia Santos, Geverson Souza Santos

39-44
- pdf (Português (Brasil))
Development of quinoa flour based products for the gluten intolerant

Charllyton Luis Sena da Costa, Jaderanni Teodoro Batista

45-51
- pdf (Português (Brasil))
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
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
- pdf (Português (Brasil))

Artigos de revisão

Applicability of fructooligosaccharides as functional food

Lorena Pereira de Souza Rosa, Daiany de Jesus Cruz

68-79
- pdf (Português (Brasil))
The role of nutritional therapy in head and neck tumors

Angela Weissheimer, Cinthya Raquel Alba Rech

80-86
- pdf (Português (Brasil))

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

Full Issue

Artigos originais

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

Temperature of salads delivered to and served in a university restaurant

Hygienic conditions in butcher shops of Itaqui, Brazil

Dieticians' knowledge and practices in hospital gastronomy

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

Development of quinoa flour based products for the gluten intolerant

Substitution of lunch and dinner for snacks among nutrition students

Profile analysis of meat consumers of Currais Novos, Brazil

Artigos de revisão

Applicability of fructooligosaccharides as functional food

The role of nutritional therapy in head and neck tumors

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