Olı́via Pinho
Biographic Data
| ID | 6885447 |
|---|---|
| NAME | Olı́via Pinho |
| GIVEN NAMES | Olı́via |
| FAMILY NAME | Pinho |
| SIGNATURE | PINHO O |
| AFFILIATIONS | Universidade do Porto |
| ORCID | 0000-0001-9477-8638 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Cooking Skills and Mediterranean Diet Adherence: Societal Insights from the iMC Salt Trial
Background: Cooking skills represent an important yet often overlooked form of social and cultural capital, influencing dietary quality and health outcomes. As modern societies face growing challenges related to unhealthy eating patterns and a loss of traditional food practices, understanding the societal role of culinary competence becomes critical. This study explored the association between culinary skills, adherence to the Mediterranean diet,…
Sodium content of bread from bakeries in Maputo, Mozambique: Trends between 2012 and 2018
Objective: To assess the Na content and price of bread available in bakeries in the city of Maputo in 2018 and describe trends since 2012. Design: Cross-sectional evaluation of bread sold in twenty bakeries in the city of Maputo. Three loaves of white and three loaves of brown bread were collected from each bakery when available, and Na contents were quantified by flame photometry. To assess trends, samples of white bread collected in 2012 and an…
Sodium content of bread from bakeries and traditional markets in Maputo, Mozambique
Objective The Na content of bread is one of the most common targets of initiatives to reduce Na intake worldwide. Assessing the Na content of staple foods is of major relevance in Mozambique, given the high burden of hypertension in this setting. We aimed to estimate the Na content of white bread available in different bakeries and markets in Maputo. Design A cross-sectional study of the Na content of white bread available for sale at twenty-five…
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Sodium content of bread from bakeries and traditional markets in Maputo, Mozambique
Objective The Na content of bread is one of the most common targets of initiatives to reduce Na intake worldwide. Assessing the Na content of staple foods is of major relevance in Mozambique, given the high burden of hypertension in this setting. We aimed to estimate the Na content of white bread available in different bakeries and markets in Maputo. Design A cross-sectional study of the Na content of white bread available for sale at twenty-five…
Sodium content of bread from bakeries in Maputo, Mozambique: Trends between 2012 and 2018
Objective: To assess the Na content and price of bread available in bakeries in the city of Maputo in 2018 and describe trends since 2012. Design: Cross-sectional evaluation of bread sold in twenty bakeries in the city of Maputo. Three loaves of white and three loaves of brown bread were collected from each bakery when available, and Na contents were quantified by flame photometry. To assess trends, samples of white bread collected in 2012 and an…
Cooking Skills and Mediterranean Diet Adherence: Societal Insights from the iMC Salt Trial
Background: Cooking skills represent an important yet often overlooked form of social and cultural capital, influencing dietary quality and health outcomes. As modern societies face growing challenges related to unhealthy eating patterns and a loss of traditional food practices, understanding the societal role of culinary competence becomes critical. This study explored the association between culinary skills, adherence to the Mediterranean diet,…
Biology (3 works) · Food Science (3 works) · Nutritional Studies and Diet (3 works) · Animal science (2 works) · Chemistry (2 works) · Consumer Attitudes and Food Labeling (2 works) · Geography (2 works) · Sodium Intake and Health (2 works) · Agricultural economics (1 works) · Agricultural science (1 works)