Maria Eduarda Ribeiro José
Biographic Data
| ID | 7559930 |
|---|---|
| NAME | Maria Eduarda Ribeiro José |
| GIVEN NAMES | Maria Eduarda Ribeiro |
| FAMILY NAME | José |
| SIGNATURE | JOSÉ M E R |
| AFFILIATIONS | Universidade do Estado do Rio de Janeiro |
| ORCID | 0000-0001-8983-2599 |
| VERIFIED | Yes |
| TOTAL WORKS | 5 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 5 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Consumption of fresh or minimally processed foods and ultra-processed foods according to social vulnerability among Brazilian university students
Introduction: The COVID-19 pandemic worsened the diet quality of the population, including young adults, owing to the sudden economic insecurity caused by global chaos. Objective: To describe the food consumption of students admitted to university after the pandemic, according to the social vulnerability situation. Methods: Cross-sectional study conducted with students who were in a Brazilian public university located in Rio de Janeiro in 2022. D…
Avaliação das habilidades culinárias de estudantes ingressantes em uma universidade pública
Introdução: O ingresso na universidade representa um período crítico de transição para adultos jovens. Na alimentação e nutrição, esse processo é descrito na literatura como uma fase com alto consumo de ultraprocessados e carente em alimentos in natura. Nesse contexto, a falta de habilidades culinárias é compreendida como um importante preditor para esse padrão de consumo em universitários. Objetivo: Avaliar habilidades culinárias de estudantes i…
Changes in the frequency of food orders and food choices on meal delivery apps during the Covid-19 pandemic in a Brazilian metropolitan region
The rise of the digital food environment, especially through meal delivery apps, reshapes food consumption habits amid convenience- and pandemic-driven changes. We aimed to describe changes in both frequency of food purchase and food choices made in meal delivery apps during the COVID-19 pandemic. A web-based survey was conducted between May and September 2020 using virtual chain sampling with 986 adults residing in the metropolitan region of Rio…
Changes in Availability and Affordability on the University Food Environment
The pandemic seems to have deteriorated the availability and the prices of healthy food in the university food environment, making healthy choices harder for students and the university community
Evaluation of the food environment of public hospitals in a Brazilian metropolis
Objective: To characterise the food environment of public hospitals in a Brazilian metropolis. Design: A cross-sectional study involving the audit of mini-kitchens, non-commercial food services, commercial food services and vending machines within hospitals and interviews with workers and managers. Environmental dimensions assessed included: availability, accessibility, affordability, convenience, nutrition information, promotion and advertising,…
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Evaluation of the food environment of public hospitals in a Brazilian metropolis
Objective: To characterise the food environment of public hospitals in a Brazilian metropolis. Design: A cross-sectional study involving the audit of mini-kitchens, non-commercial food services, commercial food services and vending machines within hospitals and interviews with workers and managers. Environmental dimensions assessed included: availability, accessibility, affordability, convenience, nutrition information, promotion and advertising,…
Changes in Availability and Affordability on the University Food Environment
The pandemic seems to have deteriorated the availability and the prices of healthy food in the university food environment, making healthy choices harder for students and the university community
Consumption of fresh or minimally processed foods and ultra-processed foods according to social vulnerability among Brazilian university students
Introduction: The COVID-19 pandemic worsened the diet quality of the population, including young adults, owing to the sudden economic insecurity caused by global chaos. Objective: To describe the food consumption of students admitted to university after the pandemic, according to the social vulnerability situation. Methods: Cross-sectional study conducted with students who were in a Brazilian public university located in Rio de Janeiro in 2022. D…
Avaliação das habilidades culinárias de estudantes ingressantes em uma universidade pública
Introdução: O ingresso na universidade representa um período crítico de transição para adultos jovens. Na alimentação e nutrição, esse processo é descrito na literatura como uma fase com alto consumo de ultraprocessados e carente em alimentos in natura. Nesse contexto, a falta de habilidades culinárias é compreendida como um importante preditor para esse padrão de consumo em universitários. Objetivo: Avaliar habilidades culinárias de estudantes i…
Changes in the frequency of food orders and food choices on meal delivery apps during the Covid-19 pandemic in a Brazilian metropolitan region
The rise of the digital food environment, especially through meal delivery apps, reshapes food consumption habits amid convenience- and pandemic-driven changes. We aimed to describe changes in both frequency of food purchase and food choices made in meal delivery apps during the COVID-19 pandemic. A web-based survey was conducted between May and September 2020 using virtual chain sampling with 986 adults residing in the metropolitan region of Rio…
Consumer Attitudes and Food Labeling (3 works) · Descriptive statistics (2 works) · Food Safety and Hygiene (2 works) · Food Security and Health in Diverse Populations (2 works) · Food supply (2 works) · Food, Nutrition, and Cultural Practices (2 works) · Pandemic (2 works) · Population (2 works) · Public health (2 works) · 2019-20 coronavirus outbreak (1 work)