Browsing by Author "Pimenta, Ana"
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- Desperdício alimentar e risco nutricionalPublication . Alfredo, Ana; Moreira, Ana; Pimenta, Ana; Gomes, Ana Maria; Pinto, Elisabete
- Development of a non-dairy probiotic fermented rice food with bifidobacterium animalis and streptococcus thermophilusPublication . Gomes, A; Rodrigues, D.; Baltazar, B.; Sousa, S.; Vasconcelos, Marta; Pimenta, Ana; Freitas, A.
- Development of an innovative laminated dough with half-fat contentPublication . Sousa, Sérgio; Coelho, Marta; Adlakha, Kritika; Martins, Ana; Correia, Marta; Pimenta, Ana; Monteiro, Maria João; Teixeira, Paula; Gomes, Ana; Pintado, Manuela
- Development of an innovative laminated dough with half-fat contentPublication . Sousa, Sergio; Coelho, Marta; Adlakha, Kritika; Martins, Ana; Correia, Marta; Pimenta, Ana; Monteiro, Maria João; Teixeira, Paula; Gomes, Ana; Pintado, Manuela
- Development of clean label bakery products with natural preservativesPublication . Coelho, Marta; Sousa, Sérgio; Azevedo, Inês; Martins, Ana; Correia, Marta; Pimenta, Ana; Monteiro, Maria João; Gomes, Ana Maria; Pintado, Manuela; Teixeira, PaulaBakery products are generally well-liked and in high demand around the world, owing to their organoleptic properties as well as the diversity of products they provide. Simultaneously, the consumer profile and level of knowledge about the health-food relationship have shifted in recent years. Furthermore, the nutritional imbalance and high energy density of some formulations have increased the association of many bakery products with unbalanced dietary patterns and their link to metabolic syndrome and chronic non-communicable diseases (NCDs). In this sense, the aim of this work was to improve the nutritional and functional profiles of bakery products by developing a healthy product line designated "Healthyfat" and "Nutrihealthy," as well as to reduce the high number of synthetic additives in these products by developing a new line of"Clean Label" products in which preservatives, aromas, and synthetic dyes were replaced by natural alternatives that were multifunctional whenever possible.
- How dietary intake has been assessed In African countries? A systematic reviewPublication . Vila-Real, Catarina; Pimenta, Ana; Gomes, Ana Maria; Pinto, Elisabete; Ndegwa, Henry MainaBackground: Dietary patterns are often considered as one of the main causes of non-communicable diseases worldwide. It is of utmost importance to study dietary habits in developing countries since this work is scarce. Objective: To summarize the most recent research conducted in this field in African countries, namely the most used methodologies and tools. Methods: A systematic review was conducted on MEDLINE®/PubMed, aiming to identify scientific publications focused on studies of dietary intake of different African populations, in a ten-year period. Papers not written in English/Portuguese/Spanish, studies developed among African people but not developed in African countries, studies aiming to assess a particular nutrient/specific food/food toxin and studies that assessed dietary intake among children were excluded. Findings: Out of 99 included studies, the 24-hour recall and the food-frequency questionnaire were the most used dietary intake assessment tools, used to assess diet at an individual level. It was also observed that often country-unspecific food composition databases are used, and the methodologies employed are poorly validated and standardized. Conclusions: There is an emergent need to improve the existing food databases by updating food data and to develop suitable country-specific databases for those that do not have their own food composition table.
- Impact of the COVID-19 pandemic on the mental and physical health and overall wellbeing of university students in PortugalPublication . Machado, Bárbara César; Pinto, Elisabete; Silva, Margarida; Veiga, Elisa; Sá, Cristina; Kunz, Sahra; Silva, Patrícia Oliveira; Pimenta, Ana; Gomes, Ana; Almeida, Armando; Sá, Luís; Correia, MartaThroughout the pandemic of COVID-19 caused by SARS-CoV-2, university students were considered a vulnerable risk group for mental health impairment and wellbeing deterioration. This study aimed at evaluating the pandemic’s impact on the physical and mental health and wellbeing among students of a Portuguese university. This cross-sectional study included 913 participants and ran from June to October 2020. Data collected included sociodemographics, three mental health self-report questionnaires (Depression Anxiety Stress Scale, Eating Disorder Examination Questionnaire and Brief COPE) and lifestyle practices (eating and sleeping patterns, media, and entertainment habits) during the first months of the pandemic, which included a 72-day full national lockdown. Descriptive and correlational statistical analysis were conducted. Students’ food habits changed during the pandemic, namely on the consumption of snacks and fast food and, overall, less balanced meals became more prevalent. Additionally, almost 70% of the students reported Body Mass Index changes, while 59% went through sleep pattern changes–these were more pronounced in women and younger students. Over half (67%) of the inquirees exhibited an increase in their stress, depression, and generalized anxiety symptoms. Also, the study demonstrates that students’ lifestyles trended negatively during the pandemic and highlights how important regular psychological, health monitoring and emotional support is, amongst this somehow overlooked population throughout the pandemic. Universities should provide support to overcome challenges in future stressful situations. This study might have an impact on how universities and higher education systems approach their students in terms of mental and physical health monitoring and promotion in future situations, nonrelated with COVID. Moreover, it has a large sample of students well characterized in terms of mental and physical health, which might be of interest for future comparison with other worldwide group of students throughout stressful situations, such as tragic events, wars, pandemics.
- Impacto da COVID-19 na alimentação, outros estilos de vida e saúde mental em estudantes universitáriosPublication . Silva, Francisco; Pinto, Elisabete; Pimenta, Ana; Gomes, Ana; Correia, Marta
- Online holistic program to foster health amongst students: a pilot study in a Portuguese university during COVID-19 pandemicPublication . Veiga, Elisa; Duarte, Raquel; Capela, Inês; Pinto, Elisabete; Silva, Margarida; Sá, Cristina; Sá, Luís; Kunz, Sahra; Serra, Sofia; Pereira, Henrique; Machado, Bárbara C.; Gomes, Ana; Pimenta, Ana; Almeida, Armando; Silva, Patrícia O.; Correia, MartaDuring the COVID-19 pandemic, several preventive mental health interventions took place to increase the psychological well-being of university students due to the high levels of stress, anxiety and negative emotions experienced in that period. This context reinforced the role of universities in supporting students and preventing the mental health risk factors they faced. In this context a multidisciplinary team of professionals (psychologists, nurses, nutritionists, and artists) in the Portuguese Catholic University, gathered efforts and developed an holistic intervention program for university students based on a mind and body integrated approach. This program of 8 online sessions aims to improve students’ resilience to the psychosocial consequences of COVID-19 pandemic and promote their wellbeing. The twenty university students that participated in this pilot study reported that this intervention improved their emotional self-awareness, their ability to apply self-care strategies, as well as they believed it promoted healthier lifestyle changes. These findings suggest that this program consists in an innovative approach with the potential to promote the psychological health and well-being of university students in adverse circumstances.
- O papel do iogurte numa alimentação equilibradaPublication . Pinto, Elisabete; Pimenta, Ana; Gomes, Ana Maria