Results 51 to 60 of about 8,240 (138)

Knowledge of the NOVA food classification in a sample of Brazilian adults [PDF]

Revista chilena de nutrición, 2020
Bruna Menegassi, Fernanda Baeza Scagliusi, Milena Nardocci, Jean-Claude Moubarac   +3 more
openaire   +1 more source

Defining the role of processing in food classification systems—the IUFoST formulation & processing approach

npj Science of Food
The Task Force on Food Processing for Nutrition, Diet and Health established by the International Union of Food Science and Technology (IUFoST) has developed a rational approach to determine the impact of food processing on the nutritional value of ...
Lilia Ahrné, Hongda Chen, Christiani J. Henry, Hyun-Sook Kim, Barbara Schneeman, Erich J. Windhab   +5 more
doaj   +1 more source

Food consumption associated with depression, anxiety and stress in students entering a public university

Journal of Nutritional Science
Cross-sectional study investigated the association of fresh or minimally processed foods and ultra-processed food consumption with symptoms of depression, anxiety and stress in students from a Brazilian public university.
Maria Eduarda Ribeiro José, Ivy Evangelista Costa Ramos, Taciana Maia de Sousa, Daniela Silva Canella   +3 more
doaj   +1 more source

Corrigendum: A novel food processing-based nutrition classification scheme for guiding policy actions applied to the Australian food supply

Frontiers in Nutrition, 2023
Sarah Dickie, Julie Woods, Priscila Machado, Mark Lawrence   +3 more
doaj   +1 more source

Degree of Food Processing (NOVA Classification) and Blood Pressure in Women with Overweight and Obesity

Obesities
(1) Background: We aimed to associate the degree of food processing with blood pressure levels in adult women. (2) Methods: A cross-sectional study was carried out on 85 adult women. The participants were subdivided into three groups: normal weight (NW: 27.05%), overweight (OW: 34.1%) and obesity (OB: 38.8%).
Amanda F. de Sousa, Jéssica de O. Campos, Débora K. da S. Oliveira, Jéssica G. Pereira, Márcia J. do E. Santo, Viviane de O. N. Souza, Aiany C. Simões-Alves, João H. Costa-Silva   +7 more
openaire   +2 more sources

A Validation Study of NOVA Classification for Ultra-Processed Food on the USDA Food and Nutrient Database

Current Developments in Nutrition, 2021
Giulia Lorenzoni, Rita Di Benedetto, Honoria Ocagli, Dario Gregori, Marco Silano   +4 more
openaire   +1 more source

Dietary intake in children and adolescents with food addiction: A systematic review

Addictive Behaviors Reports
Food addiction (FA) is characterized by behavioral changes related to the consumption of palatable foods, marked by dependence, impulsivity, and compulsion.
Gabriela Carvalho Jurema Santos, Matheus Santos de Sousa Fernandes, Pacheco Gabriela Carniel, Anderson da Silva Garcêz, Carol Góis Leandro, Raquel Canuto   +5 more
doaj   +1 more source

Effectiveness of a Nutrition Counseling Intervention on Food Consumption, According to the Degree of Processing: A Community-Based Non-Randomized Trial of Quilombola Communities in South Brazil

International Journal of Public Health
ObjectivesTo evaluate the effectiveness of a nutrition counseling intervention on food consumption according to the Nova classification that reflects levels of food processing.MethodsControlled community trial was conducted in quilombola communities in ...
Pauline Müller Pacheco, Fernanda de Souza Bairros, Marilda Borges Neutzling, Luciana Neves Nunes, Luciana Neves Nunes, Daniela Riva Knauth, Francine Silva dos Santos, Michele Drehmer, Michele Drehmer   +8 more
doaj   +1 more source

Do sustainable diets take food processing into account? A scoping review

Public Health Nutrition
Objective: This study aimed to examine how food processing is addressed within indices/tools used to assess healthy and sustainable diets. Design: A scoping review was conducted following the PRISMA-ScR protocol.
Matheus Santos Cordeiro, Luana Lara Rocha, Bruna Aparecida Avelar, Alex de Oliveira Camara, Dayan Carvalho Ramos Salles de Oliveira, Mariana Carvalho de Menezes   +5 more
doaj   +1 more source

The interaction between ultra-processed foods and genetic risk score on body adiposity index (BAI), appendicular skeletal muscle mass index (ASM), and lipid profile in overweight and obese women

Aspects of Molecular Medicine
Background & aims: Ultra-processed foods (UPF) are formulations of ingredients, resulting from a series of industrial processes. Excess intake of UPF is associated with an increased risk of obesity and chronic disease.
Fatemeh Gholami, Azadeh Lesani, Neda Soveid, Niloufar Rasaei, Mahsa Samadi, Niki Bahrampour, Gholamali Javdan, Khadijeh Mirzaei   +7 more
doaj   +1 more source