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Greyce Luci Bernardo
Greyce Luci Bernardo
Professora Adjunta C no Departamento de Nutrição e no Programa de Pós-Graduação em Nutrição
Adresse e-mail validée de ufsc.br
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Food intake of university students
GL Bernardo, MM Jomori, AC Fernandes, RPDC Proença
Revista de Nutrição 30, 847-865, 2017
1432017
Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial
GL Bernardo, MM Jomori, AC Fernandes, CF Colussi, MD Condrasky, ...
Appetite 130, 247-255, 2018
832018
Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students–study protocol
GL Bernardo, MM Jomori, AC Fernandes, CF Colussi, MD Condrasky, ...
Nutrition journal 16, 1-12, 2017
562017
The concept of cooking skills: A review with contributions to the scientific debate
MM Jomori, FAG Vasconcelos, GL Bernardo, PL Uggioni, RPC Proença
Revista de nutrição 31, 119-135, 2018
552018
Serving size and nutrition labelling: implications for nutrition information and nutrition claims on packaged foods
N Kliemann, MVS Kraemer, T Scapin, VM Rodrigues, AC Fernandes, ...
Nutrients 10 (7), 891, 2018
462018
Benefits and risks of fish consumption for the human health
AC Fernandes, CO Medeiros, GL Bernardo, MV Ebone, PF Di Pietro, ...
Revista de Nutrição 25, 283-295, 2012
332012
Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method
MM Jomori, RP da Costa Proença, ME Echevarria-Guanilo, GL Bernardo, ...
British Food Journal 119 (5), 1003-1016, 2017
312017
Cooking skills during the Covid-19 pandemic
PL Uggioni, CMF Elpo, APG Geraldo, AC Fernandes, AC Mazzonetto, ...
Revista de Nutrição 33, e200172, 2020
292020
Assessment of the healthy dietary diversity of a main meal in a self-service restaurant: A pilot study
GL Bernardo, RPC Proença, MCM Calvo, GMR Fiates, H Hartwell
British Food Journal 117 (1), 286-301, 2015
242015
Consumo alimentar de estudantes universitários
GL Bernardo, MM Jomori, AC Fernandes, RPC Proença
Rev. Nutr. Rev. Nutr 30, 847-865, 2017
212017
Influence of sugar label formats on consumer understanding and amount of sugar in food choices: a systematic review and meta-analyses
T Scapin, AC Fernandes, CC Curioni, S Pettigrew, B Neal, DH Coyle, ...
Nutrition reviews 79 (7), 788-801, 2021
192021
Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics
TP de Borba, MV da Silva, MM Jomori, GL Bernardo, AC Fernandes, ...
British Food Journal 123 (6), 2049-2065, 2021
192021
Association of personal characteristics and cooking skills with vegetable consumption frequency among university students
GL Bernardo, VM Rodrigues, BS Bastos, PL Uggioni, DB Hauschild, ...
Appetite 166, 105432, 2021
182021
Food additives in childhood: a review on consumption and health consequences
MVS Kraemer, AC Fernandes, MCC Chaddad, PL Uggioni, VM Rodrigues, ...
Revista de saude publica 56, 32, 2022
172022
The adaptation, validation, and application of a methodology for estimating the added sugar content of packaged food products when total and added sugar labels are not mandatory
T Scapin, JCY Louie, S Pettigrew, B Neal, VM Rodrigues, AC Fernandes, ...
Food Research International 144, 110329, 2021
172021
Do foods products labeled “home-made” contain fewer additives? A Brazilian survey
LRA Kanematsu, J Müller, T Scapin, RK Fabri, CF Colussi, GL Bernardo, ...
Journal of Food Products Marketing 26 (7), 486-498, 2020
122020
Proença RPdC. Food intake of university students
GL Bernardo, MM Jomori, AC Fernandes
Rev Nutr 30 (6), 847-65, 2017
112017
Sustainable solid waste management in restaurants: The case of the Ecozinha Institute, Brazil
T Kfouri, AC Fernandes, GL Bernardo, LC Proença, PL Uggioni, ...
International Journal of Gastronomy and Food Science 27, 100464, 2022
102022
Development of culinary recipes in an intervention program with Brazilian university students
HAK Rita, GL Bernardo, MM Jomori, AC Fernandes, RPC Proença
Revista de Nutrição 31, 397-411, 2018
102018
Programa de intervenção sobre habilidades culinárias: adaptação, aplicação e avaliação do impacto nas práticas alimentares de estudantes universitários no Brasil
GL Bernardo
92017
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