Results 101 to 110 of about 377 (186)

[Breastfeeding support in a neonatal care unitApoio ao aleitamento materno em uma Unidade de Terapia Neonatal]. [PDF]

Rev Cuid, 2023
Ochoa Marín SC, Arboleda Jurado A, García Madrid EM, Arroyave IC.   +3 more
europepmc   +1 more source

[Inappropriate eating habits are associated with hypercholesterolemia in adolescents]. [PDF]

Rev Med Inst Mex Seguro Soc
Hernández-Marroquín MÁ, Penney-Amador C, Roy-García IA, Velázquez-López L.   +3 more
europepmc   +1 more source

[Therapeutic Developments in Eosinophilic Esophagitis]. [PDF]

Acta Gastroenterol Latinoam, 2022
Molina-Infante J, Lucendo AJ.
europepmc   +1 more source

[Importance of an educational intervention: Knowledge, attitudes and practices on breastfeeding]. [PDF]

Rev Med Inst Mex Seguro Soc
Bautista-Justo LC, Hernández-Morán OE, Gutiérrez-Gabriel I, Bonilla-Becerri AS, Serrano-Campos FA, Saldaña-Barrientos S.   +5 more
europepmc   +1 more source

[Docosahexaenoic acid benefits on growth and body composition of septic neonates. Randomized trial]. [PDF]

Rev Med Inst Mex Seguro Soc
Bernabe-García M, López-Alarcón M, Rodríguez-Cruz M, Rivera-Rodríguez MD, Villegas-Silva R.   +4 more
europepmc   +1 more source

Garantia da entrega de alimentos seguros

, 2005
Gabriel Alves Maciel, Marlene de Araújo
openalex   +1 more source

[Regulation of pesticide residues in food in the MERCOSUR: a much needed discussion for health surveillanceRegulación de los residuos de productos agrotóxicos en los alimentos en el MERCOSUR: una discusión necesaria para la vigilancia de la salud]. [PDF]

Rev Panam Salud Publica, 2023
Centurión MPB, Peres F, Moreira JC, Jacob SDC.   +3 more
europepmc   +1 more source

[Vitamin D deficiency: positioning of the Medical Nutrition Research Unit]. [PDF]

Rev Med Inst Mex Seguro Soc
Maldonado-Hernández J, Pérez-Ramírez NA, González-Atilano MLÁ, Morales-Villar AB, Barbosa-Cortés ML.   +4 more
europepmc   +1 more source

Boas práticas de higiene: um pilar para a produção de alimentos seguros

, 2008
ABSTRACT The hygienization in the food industry basically aims to preserve the purity degree, the palatability and the microbiological quality of handled food, helping to obtain products that, besides its nutritional and sensorial qualities, also present a good hygienic and sanitary quality and ensure the lowest risk to consumer health.
openaire   +1 more source