Vol. 9 No. 1 (2022): Nutrivisa (jan/dez)

View Vol. 9 No. 1 (2022): Nutrivisa (jan/dez)
Published: 2022-12-27

Artigos originais

  • Analysis of the net weight and freezing percentage for cooked freezed shrimp

    Luzanira Colares Maia , Jorgiane da Silva Severino Lima
    e11366
    DOI: https://doi.org/10.59171/nutrivisa-2022v9e11366

  • Evaluation of complementary nutritional information for industrialized fruit juices compared to vitamin C contents

    Tereza Raquel Pereira Tavares, Jorgiane da Silva Severino Lima, Lucicléia Barros de Vasconcelos
    e10793
    DOI: https://doi.org/10.59171/nutrivisa-2022v9e10793

  • Health surveillance teaching in nutrition courses from universities in Natal

    Aline Danielly Vieira do Nascimento, Sônia Soares
    E9379
    DOI: https://doi.org/10.59171/nutrivisa-2022v9e9946

  • Intervenções de educação alimentar e nutricional e impacto no consumo de alimentos ultraprocessados em escolares

    Cecília Knob, Sarah Assoni Bilibio, Pâmela Antoniazzi dos Santos
    e10525
    DOI: https://doi.org/10.59171/nutrivisa-2022v9e10525

  • Consumers’ perception in relation to health risks in the consumption of raw fish

    Carlos Eduardo Cardoso de Aguiar Freire, Carolina de Lara Shecaira
    E9993
    DOI: https://doi.org/10.59171/nutrivisa-2022v9e9993

  • Food strategies with carbohydrate reduction for the treatment of type 2 Diabetes Mellitus

    Luana da Paixão Silva, Claudia Cristina Lima de Castro, Denise Santos Correia de Oliveira Scripnic
    E9940
    DOI: https://doi.org/10.59171/nutrivisa-2022v9e9940

  • Analysis of time and temperature of meals in a female prison unit

    Paulo Fabrício dos Santos Lima, Clarice Maria Araújo Chagas Vergara, Victor Nobre Vidal
    DOI: https://doi.org/10.59171/nutrivisa-2022v9e10832

  • Rotulagem de leite e derivados restritos de lactose frente à legislação brasileira vigente

    Bruno de Sousa Almeida, Clarisse Vasconcelos de Azevedo
    e10705
    DOI: https://doi.org/10.59171/nutrivisa-2022v9e10705

  • Composição nutricional e análise microbiológica de mistura de legumes desidratados adicionado de proteína de soja e macarrão

    Débora Wanderley de Melo, Regina Ângela Sales Praciano, Mayra Garcia Maia Costa
    e10536
    DOI: https://doi.org/10.59171/nutrivisa-2022v9e10536

Artigos de revisão