Ada Rocha
Biographic Data
| ID | 6585593 |
|---|---|
| NAME | Ada Rocha |
| GIVEN NAMES | Ada |
| FAMILY NAME | Rocha |
| SIGNATURE | ROCHA A |
| AFFILIATIONS | Universidade do Porto |
| ORCID | 0000-0003-3505-4538 |
| VERIFIED | Yes |
| TOTAL WORKS | 7 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 7 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2014 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Environmental and Nutritional Sustainability of Diets
Food sustainability is a vital global challenge, as dietary choices affect both human health and the environment. This study evaluates Portuguese dietary patterns' environmental and nutritional sustainability dimensions using data from the National Food, Nutrition, and Physical Activity Survey (IAN‐AF) 2015–2016. Environmental indicators (carbon footprint, water footprint, and land use) and a nutritional quality index (NRD9.3) were analysed. Sust…
Children’s menus in shopping centre restaurants
Purpose The aim of this study is to identify and characterize kids' menu offer in fast-food and traditional restaurants located in shopping centres in five different countries. Design/methodology/approach An observational cross-sectional study is carried out, though a study was performed in all restaurants located in shopping centres from main cities, in five countries: Brazil, Chile, Croatia, Hungary and Portugal. A tool for assessing the qualit…
Well-Being at Work
This exploratory, nationwide cross-sectional study was performed to investigate the well-being of Portuguese nutritionists, in addition to outlining their professional and demographic profile. Descriptive analyses were carried out to determine the measures relating to centralising tendency and dispersion of the sample. We compared means and proportions through t -tests and Analysis of Variance (ANOVA). The sample size was 206 individuals, respect…
School lunch nutritional adequacy
Objective: To determine nutritional adequacy of school lunch and to assess the impact of food waste on nutrient intake of primary schoolchildren. Design: The weighing method was used for evaluating initial servings and plate waste for lunch. Energy and nutritional contents of meals served, consumed and wasted were estimated using the software Food Processor Plus. The mean nutritional value of food served and consumed was compared with dietary gui…
Wellbeing at Work before and during the Sars-COV-2 Pandemic
This study aimed to evaluate the perceptions of dietitians' wellbeing at work before and during the SARS-COV-2 pandemic in Brazil. This cross-sectional study was performed using a previously validated instrument to investigate the wellbeing of dietitians at work in Brazil. The questionnaire on the wellbeing of dietitians was composed of 25 items (with a 5-point scale), characteristics, and questions about the SARS-COV-2 period. The application wa…
Strategies to reduce plate waste in primary schools – experimental evaluation
Objective To determine and compare the effect of two interventions in reducing the plate waste of school lunches. Design A between-group analysis was conducted among children from three primary schools: (i) a group receiving intervention A, designed for children and focusing on nutrition education and food waste; (ii) a group receiving intervention B, intended for teachers and focusing on the causes and consequences of food waste; and (iii) a con…
System of planning and evaluation of school meals
Objective To develop a software to plan and evaluate school meals according to the main national and international standards for foods and nutrition. Design Development of software. Setting Public schools, Portugal. Subjects School meals for students. Results The System of Planning and Evaluation of School Meals (SPARE) is a software that allows the planning of school meals in an effective and organized way, according to the main national and int…
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System of planning and evaluation of school meals
Objective To develop a software to plan and evaluate school meals according to the main national and international standards for foods and nutrition. Design Development of software. Setting Public schools, Portugal. Subjects School meals for students. Results The System of Planning and Evaluation of School Meals (SPARE) is a software that allows the planning of school meals in an effective and organized way, according to the main national and int…
Strategies to reduce plate waste in primary schools – experimental evaluation
Objective To determine and compare the effect of two interventions in reducing the plate waste of school lunches. Design A between-group analysis was conducted among children from three primary schools: (i) a group receiving intervention A, designed for children and focusing on nutrition education and food waste; (ii) a group receiving intervention B, intended for teachers and focusing on the causes and consequences of food waste; and (iii) a con…
Wellbeing at Work before and during the Sars-COV-2 Pandemic
This study aimed to evaluate the perceptions of dietitians' wellbeing at work before and during the SARS-COV-2 pandemic in Brazil. This cross-sectional study was performed using a previously validated instrument to investigate the wellbeing of dietitians at work in Brazil. The questionnaire on the wellbeing of dietitians was composed of 25 items (with a 5-point scale), characteristics, and questions about the SARS-COV-2 period. The application wa…
Well-Being at Work
This exploratory, nationwide cross-sectional study was performed to investigate the well-being of Portuguese nutritionists, in addition to outlining their professional and demographic profile. Descriptive analyses were carried out to determine the measures relating to centralising tendency and dispersion of the sample. We compared means and proportions through t -tests and Analysis of Variance (ANOVA). The sample size was 206 individuals, respect…
School lunch nutritional adequacy
Objective: To determine nutritional adequacy of school lunch and to assess the impact of food waste on nutrient intake of primary schoolchildren. Design: The weighing method was used for evaluating initial servings and plate waste for lunch. Energy and nutritional contents of meals served, consumed and wasted were estimated using the software Food Processor Plus. The mean nutritional value of food served and consumed was compared with dietary gui…
Children’s menus in shopping centre restaurants
Purpose The aim of this study is to identify and characterize kids' menu offer in fast-food and traditional restaurants located in shopping centres in five different countries. Design/methodology/approach An observational cross-sectional study is carried out, though a study was performed in all restaurants located in shopping centres from main cities, in five countries: Brazil, Chile, Croatia, Hungary and Portugal. A tool for assessing the qualit…
Environmental and Nutritional Sustainability of Diets
Food sustainability is a vital global challenge, as dietary choices affect both human health and the environment. This study evaluates Portuguese dietary patterns' environmental and nutritional sustainability dimensions using data from the National Food, Nutrition, and Physical Activity Survey (IAN‐AF) 2015–2016. Environmental indicators (carbon footprint, water footprint, and land use) and a nutritional quality index (NRD9.3) were analysed. Sust…
Medicine (6 works) · Consumer Attitudes and Food Labeling (4 works) · Environmental health (3 works) · Gerontology (3 works) · Nutritional Studies and Diet (3 works) · Obesity, Physical Activity, Diet (3 works) · Business (2 works) · Engineering (2 works) · Family medicine (2 works) · Food Science (2 works)