Jackline Freitas Brilhante De São José
Biographic Data
| ID | 1544558 |
|---|---|
| NAME | Jackline Freitas Brilhante De São José |
| GIVEN NAMES | Jackline Freitas Brilhante De São |
| FAMILY NAME | José |
| SIGNATURE | JOSÉ J F B S |
| AFFILIATIONS | Universidade Federal do Espírito Santo |
| ORCID | 0000-0002-6592-5560 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2019 |
| LATEST PUBLICATION YEAR | 2021 |
| H-INDEX | 0 |
Food safety knowledge, attitudes and practices of food handlers: A cross-sectional study in school kitchens in Espírito Santo, Brazil
Although the food handlers' knowledge level in general was considered as sufficient, it was inferior to their scores for attitudes and practices regarding certain food safety concepts. Food safety training is ongoing in these units and covers the main aspects that favour the transformation of knowledge into appropriate attitudes and practices
A alimentação coletiva como espaço de saúde pública: Os riscos sanitários e os desafios trazidos pela pandemia de Covid-19
O manuscrito discute a qualidade higiênica de espaços de comercialização, manipulação e consumo de alimentos à luz dos cuidados necessários à prevenção da contaminação por Sars-CoV-2. O texto chama a atenção para a dimensão sanitária da segurança alimentar, pouco discutida no âmbito da saúde pública, apesar de presente na Política Nacional de Alimentação e Nutrição (PNAN). A relevância desse trabalho é assegurada pelo paralelo traçado entre as co…
Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center
The aim was to evaluate the influence of an intervention on the nutritional and sensory quality of the menus and on the food waste of a Children's Educational Center. It is a quasi-experimental study that used the Qualitative Assessment of the Menu Preparations method and performed the waste-ingestion quantities and clean leftovers. The intervention was characterized by the inclusion of new recipes and adequacy of portions according to recommenda…
No prominent works on this page.
Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center
The aim was to evaluate the influence of an intervention on the nutritional and sensory quality of the menus and on the food waste of a Children's Educational Center. It is a quasi-experimental study that used the Qualitative Assessment of the Menu Preparations method and performed the waste-ingestion quantities and clean leftovers. The intervention was characterized by the inclusion of new recipes and adequacy of portions according to recommenda…
Food safety knowledge, attitudes and practices of food handlers: A cross-sectional study in school kitchens in Espírito Santo, Brazil
Although the food handlers' knowledge level in general was considered as sufficient, it was inferior to their scores for attitudes and practices regarding certain food safety concepts. Food safety training is ongoing in these units and covers the main aspects that favour the transformation of knowledge into appropriate attitudes and practices
A alimentação coletiva como espaço de saúde pública: Os riscos sanitários e os desafios trazidos pela pandemia de Covid-19
O manuscrito discute a qualidade higiênica de espaços de comercialização, manipulação e consumo de alimentos à luz dos cuidados necessários à prevenção da contaminação por Sars-CoV-2. O texto chama a atenção para a dimensão sanitária da segurança alimentar, pouco discutida no âmbito da saúde pública, apesar de presente na Política Nacional de Alimentação e Nutrição (PNAN). A relevância desse trabalho é assegurada pelo paralelo traçado entre as co…
Food Waste Reduction and Sustainability (3 works) · Medicine (3 works) · Environmental health (2 works) · Food Safety and Hygiene (2 works) · Nursing (2 works) · Biostatistics (1 works) · Chemistry (1 works) · Child Nutrition and Water Access (1 works) · Coronavirus disease 2019 (COVID-19 (1 works) · COVID-19 Pandemic Impacts (1 works)