Results 41 to 50 of about 8,240 (138)

Reprodutibilidade de um questionário de frequência alimentar para escolares, segundo a classificação de alimentos nova / Reproducibility of a food frequency questionnaire for school students, according to the nova food classification

Brazilian Journal of Health Review, 2021
Objetivo:  avaliar a reprodutibilidade de um Questionário de Frequência Alimentar para escolares de 9 e 10 anos, do município de Cuiabá-MT. Métodos: estudo metodológico realizado com escolares de ambos os sexos, de 9 e 10 anos. O questionário de frequência alimentar contém 68 itens alimentares organizados conforme a classificação de alimentos NOVA ...
de Amorim, Ana Cássia Lira, Prado, Bárbara Grassi, Guimarães, Lenir Vaz   +2 more
openaire   +3 more sources

Modelling the Impact of Reducing Ultra-Processed Foods Based on the NOVA Classification in Australian Women of Reproductive Age

Nutrients, 2022
Women of reproductive age have a high proportion of overweight/obesity and an overall poor nutritional intake and diet quality. Nutritional modelling is a method to forecast potential changes in nutrition composition that may offer feasible and realistic changes to dietary intake.
Nahal Habibi, Shalem Yiner-Lee Leemaqz, Jessica Anne Grieger   +2 more
openaire   +3 more sources

Update

World Nutrition, 2013
Special coverage of the IUNS conference in Granada, Spain: IUNS Granada: The Bellagio Declaration on Big Food IUNS Granada: The Bellagio INFORMAS Declaration on obesity IUNS Granada: The Food System NOVA food classification Gut bugs – the bad that are ...
Update team
doaj  

Definitions of ultra-processed foods beyond NOVA: a systematic review and evaluation

Food & Nutrition Research
Background: Ultra-processed foods (UPFs) are associated with negative health outcomes, but current classification systems, including the dominant NOVA system, are typically not suitable for identifying which factors of these foods may be harmful.
Anine Christine Medin, Stine Rambekk Gulowsen, Synne Groufh-Jacobsen, Ingunn Berget, Ida Synnøve Grini, Paula Varela   +5 more
doaj   +1 more source

Contribution of different foods according to the Nova classification to dietary fiber intake in adolescents.

Ciencia & saude coletiva, 2021
The aims of the present study were to evaluate dietary fiber intake and associated factors in adolescents, identify food sources of the nutrient, and determine associations between indicators of dietary patterns (energy/macronutrients/micronutrients) and dietary fiber intake.
Rafaela de Campos Felippe, Meira, Caroline Dario, Capitani, Antonio de Azevedo, Barros Filho, Marilisa Berti de Azevedo, Barros, Daniela de, Assumpção   +4 more
openaire   +1 more source

NOVA. The star shines bright

World Nutrition, 2016
The authors write: NOVA is the food classification that categorises foods according to the extent and purpose of food processing, rather than in terms of nutrients.
Carlos A Monteiro, Geoffrey Cannon, Renata Levy, Jean-Claude Moubarac, Patricia Jaime, Ana Paula Martins, Daniela Canella, Maria Louzada, Diana Parra   +8 more
doaj  

Assessment of ultra processed foods consumption in Senegal: validation of the Nova-UPF screener

Archives of Public Health
Background Ultra-processed foods (UPF), as proposed by the Nova food classification system, are linked to the development of obesity and several non-communicable chronic diseases and deaths from all causes.
Saliou Diombo Kébé, Adama Diouf, Papa Mamadou Dit Doudou Sylla, Kalidou Kane, Caroline dos Santos Costa, Fernanda Helena Marrocos Leite, Giovanna Calixto Andrade, Abdou Badiane, Jean-Claude Moubarac, Nicole Idohou-Dossou, Carlos Augusto Monteiro   +10 more
doaj   +1 more source

Eighty-five percent of menu items from the six highest selling fast-food restaurants in the USA are ultra-processed

Public Health Nutrition
Objective: While fast-food is typically considered highly processed, an analysis to demonstrate this has yet to be conducted. Therefore, the objective of this research was to examine the menu items and ingredients from six fast-food restaurant menus ...
Anthony J Basile, Nereus K Noshirwani, Karen L Sweazea   +2 more
doaj   +1 more source

Degree of food processing and breast cancer risk: a prospective study in 9 European countries

Food Production, Processing and Nutrition
Recent epidemiological studies have suggested a positive association between ultra-processed food consumption and breast cancer risk, although some studies also reported no association.
Manon Cairat, Sahar Yammine, Thibault Fiolet, Agnès Fournier, Marie-Christine Boutron-Ruault, Nasser Laouali, Francesca Romana Mancini, Gianluca Severi, Fernanda Morales Berstein, Fernanda Rauber, Renata Bertazzi Levy, Guri Skeie, Kristin Benjaminsen Borch, Anne Tjønneland, Lene Mellemkjær, Yan Borné, Ann H. Rosendahl, Giovanna Masala, Maria Teresa Giraudo, Maria Santucci de Magistris, Verena Katzke, Rashmita Bajracharya, Carmen Santiuste, Pilar Amiano, Stina Bodén, Carlota Castro-Espin, Maria-Jose Sánchez, Mathilde Touvier, Mélanie Deschasaux-Tanguy, Bernard Srour, Matthias B. Schulze, Marcela Guevara, Nathalie Kliemann, Jessica Blanco Lopez, Aline Al Nahas, Kiara Chang, Eszter P. Vamos, Christopher Millett, Elio Riboli, Alicia K. Heath, Carine Biessy, Vivian Viallon, Corinne Casagrande, Genevieve Nicolas, Marc J. Gunter, Inge Huybrechts   +45 more
doaj   +1 more source

Factors associated with the longitudinal maintenance of active life among Brazilian adults (CUME Study)

Revista Brasileira de Atividade Física e Saúde
Introduction: The benefits of regular physical exercise for the prevention and treatment of chronic diseases have been well documented; and physically active individuals tend to adopt other positive health habits. Objective: To evaluate the longitudinal
Thamires Cristina Perdigão Rodrigues, Adriano Marçal Pimenta, Paulo de Souza Costa Sobrinho, Helen Hermana Miranda Hermsdorff, Josefina Bressan, Luciana Neri Nobre   +5 more
doaj   +1 more source