Browsing by Author "Coelho, Mariana"
Now showing 1 - 10 of 17
Results Per Page
Sort Options
- Alimentação para um corpo saudávelPublication . Viegas, Silvia; Fernandes, Paulo; Coelho, Mariana; Brazão, RobertoInformação sobre cuidados a ter com a alimentação para ter um corpo saudável.
- Alimentação saudável em dias de solPublication . Viegas, Silvia; Fernandes, Paulo; Coelho, Mariana; Brazão, RobertoInformação sobre medidas a ter para uma alimentação saudável com o aumento do calor e da exposição solar.
- Boas Práticas de Segurança AlimentarPublication . Viegas, Silvia; Fernandes, Paulo; Brazão, Roberto; Coelho, MarianaInformação sobre boas práticas de segurança alimentar a ter em consideração a propósito de épocas festivas, em que é mais fácil deixarmos os alimentos à temperatura ambiente durante mais tempo e assim potenciar a sua contaminação. Se ingerirmos alimentos contaminados com micróbios perigosos podemos ficar doentes, mesmo que os alimentos aparentem aspeto normal. Após 24 a 72 horas da ingestão, podemos sentir dores de barriga, vómitos ou diarreia e, mais tarde, ter problemas em todo o organismo (cardíacos, renais, articulares e, até, afetar o feto em gestação).
- Contribution of Plant‐Based Foods to Protein Intake in the Portuguese PopulationPublication . Motta, Carla; Dinis, Dalila; Tavares, Nelson; Coelho, Mariana; Castanheira, IsabelObjectives: Plant-based foods (PBFs) are in cutting edge of nutrition due to well-established physical and environmental health benefits. The knowledge of amino acid (AA) composition of PBFs is crucial to evaluate the protein intake. This work aims to assess how PBFs can contribute to the protein intake, according to the Mediterranean diet's reference portions. Methods: Protein quality was determined in 58 PBFs belonging to cereals and tubers, vegetables, fruits, legumes, animal protein substitutes and algae available in Portuguese markets. The AA score and specific intake estimated in agreement with WHO, National recommendation and Portuguese food consumption patterns, after UPLC/PDA analysis. Results: The highest protein content found in algae, with 35.1 ± 1.2 g/100g DW, and animal protein substitutes with 26.1 ± 0.8 g/100g. Regarding the essential AA scores, by food group, histidine, threonine and aromatic amino acids (AAA) present scores above 1 (1 to 3.5) and lysine, valine and isoleucine current results below 1 for all food groups, despite that lysine in legumes have a 0.9 score. Only legumes for leucine, and cereals and meat substitutes for sulfur AA have scores greater than 1. They are considering the maximum recommended portions, for Portuguese consumption, each of the food groups supplies between 400% of AAA and 100% of lysine regarding essential AA. According to data of consumption on specific plant food groups, an average of 80% of the recommended intake is represented by AAA, and the Portuguese population consumes 15% lysine. The primary sources, of essential AA that contribute to the Portuguese intake, are cereals and tubers with 67.9% of AAA in men and 56.3% in women and 10% of lysine in men and 8.3% in women. The groups of vegetables, legumes and fruits contribute less than 10% of all essential AA. Conclusions: Complementarity and diversity of PBFs can reduce some essential AA to achieve the established protein recommendations. A combination of different food groups, such as cereals and legumes, should be taken into account. Increasing seaweed consumption, legumes, and vegetables should be encouraged to the general population.
- Estimativa da incerteza na quantificação de niacina em alimentosPublication . Flores, Cristina; Dias, M. Graça; Coelho, MarianaObjetivo: Estimar a incerteza na quantificação de Niacina, em alimentos, através de um método normalizado (EN 15652:2009).
- Evaluation of mineral and proximate composition of honeys from different geographical regions applying EuroFIR quality assessment guidelinesPublication . Mota, Carla; Bento, Ana Cristina; Nascimento, Ana Cláudia; Coelho, Mariana; Gueifão, Sandra; Rios, Francisco; Oliveira, Maria João; Castanheira, IsabelHoney is natural product that gain popularity in food industry as no processed sweetener. Honey composition is highly influenced by the types of flowers used by the bees as well as regional and climatic conditions. Honey composition profile gained special attention by scientific community due to high nutritional value and health claims. In this work proximal and mineral profile of multi-floral honey from Argentina, Portugal and Mozambique were determined and reported for the first time. Therefore the nutrient analysis and chemical properties with the purpose to be included in national Food Composition Databank and disseminated through EuroFIR e-search platform was carried out. Ash, Moisture, and Protein content, °Brix sugar, pH and electrical conductivity were determined by AOAC methods and Calcium, Copper, Iron, Sodium, Potassium, Phosphorus, Magnesium, were analyzed by or ICP-OES and Selenium by ICP-MS. The values were obtained applying quality criteria as defined by EuroFIR guidelines for laboratory analysis. This required criteria on sample handling, an appropriate analytical method in terms of precision and accuracy, limit of quantification selectivity, and an effective internal and external quality control program including appropriate use of Certified Reference Materials and participation in adequate Proficiency Testing Schemes carried out by laboratories hold ISO/EN 17025. Guidelines for laboratory performance are paramount to guarantee the acceptability of values in EuroFIR and others Food Data Organizations. This provides the necessary information to the users of Food Composition Databanks who wish to have an overview of the parameters, which influence the estimation of nutrient intake, and may affect the diet-disease relationship.
- Os laticíniosPublication . Viegas, Silvia; Fernandes, Paulo; Coelho, MarianaInformação sobre os laticínios.
- Leguminosas: como as escolher, armazenar e desfrutarPublication . Viegas, Silvia; Fernandes, Paulo; Brazão, Roberto; Coelho, MarianaAs leguminosas são alimentos com grandes benefícios nutricionais e para a saúde, para além de serem economicamente acessíveis. Na aquisição/armazenagem destes alimentos, deverá ter alguns cuidados.
- O leitePublication . Viegas, Silvia; Fernandes, Paulo; Brazão, Roberto; Coelho, MarianaDivulgação sobre o leite para uma Alimentação Saudável.
- Leite e segurança alimentarPublication . Viegas, Silvia; Fernandes, Paulo; Brazão, Roberto; Coelho, MarianaDivulgação sobre o leite e a Segurança Alimentar.