Letteratura scientifica selezionata sul tema "Vegetarianos y veganos"
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Articoli di riviste sul tema "Vegetarianos y veganos"
Ferreira, Ana Cristina, e Daniel Carvalho de Rezende. "Os Desafios e as Tendências Para os Negócios Vegetarianos e Veganos na Percepção dos Profissionais do Ramo". Revista Interdisciplinar de Marketing 13, n. 2 (24 settembre 2023): 99–117. http://dx.doi.org/10.4025/rimar.v13i2.66445.
Testo completoBasso, Cristiana, Maristela Lopes Bica Marques, Rodrigo Fioravanti Pereira e Neila Richards. "Interesse de vegetarianos ou veganos em adquirir hambúrgueres semelhantes à carne". Research, Society and Development 10, n. 9 (21 luglio 2021): e5710917698. http://dx.doi.org/10.33448/rsd-v10i9.17698.
Testo completoFuentes Cuiñas, Ana Alejandra, Pablo Augusto Vailati e Gabriela Lilian Lazzatti. "Vegetarianismo y veganismo: percepciones en el consumo de bebidas de origen vegetal en el Área Metropolitana de Buenos Aires". Revista RIVAR 7, n. 21 (22 settembre 2020): 124–35. http://dx.doi.org/10.35588/rivar.v7i21.4641.
Testo completoDamázio, Louyse Sulzbach, Raquel Genuino Teixeira Grassi, Tuany Cardoso Mattos, Danielle Celso, Emanuel De Souza, Eduarda Schultze e Ângela Martinha Bongiolo. "PERFIL BIOQUÍMICO E NUTRICIONAL DE VEGETARIANOS E ONÍVOROS DE UM MUNICÍPIO DE SANTA CATARINA, BRASIL". Revista Contexto & Saúde 20, n. 38 (30 giugno 2020): 145–54. http://dx.doi.org/10.21527/2176-7114.2020.38.145-154.
Testo completoCarvalho, Rodrigo Clementino de, e Júnnia Maria Moreira. "Níveis de Concordância com Regras Descritivas sobre Comportamentos Alimentares entre Veg(etari)anos". Psico-USF 25, n. 3 (settembre 2020): 533–45. http://dx.doi.org/10.1590/1413-82712020250311.
Testo completoLimberg, Beatriz Carolina, Isabella Maria Otowicz Parolin, Loana Simionato Moraes, Luciana Bill Mikito Kottwitz e Suzana Bender. "DESENVOLVIMENTO DE UMA GOMA PROTEICA VEGETAL". FAG JOURNAL OF HEALTH (FJH) 3, n. 1 (2 marzo 2021): 34–37. http://dx.doi.org/10.35984/fjh.v3i1.297.
Testo completoQueiroz, Carolina Andrade, Debora Fernanda Gonsalves Soliguetti e Sérgio Luiz do Amaral Moretti. "AS PRINCIPAIS DIFICULDADES PARA VEGETARIANOS SE TORNAREM VEGANOS: UM ESTUDO COM O CONSUMIDOR BRASILEIRO". DEMETRA: Alimentação, Nutrição & Saúde 13, n. 3 (30 settembre 2018): 535–54. http://dx.doi.org/10.12957/demetra.2018.33210.
Testo completoBrignardello G, Jerusa, Lisu Heredia P, María Paz Ocharán S e Samuel Durán A. "Conocimientos alimentarios de vegetarianos y veganos chilenos". Revista chilena de nutrición 40, n. 2 (giugno 2013): 129–34. http://dx.doi.org/10.4067/s0717-75182013000200006.
Testo completoEkmeiro-Salvador, Jesús E., e Cruz R. Arévalo-Vera. "Caracterización y evaluación cualitativa de la dieta vegetariana en adultos venezolanos". Revista Peruana de Investigación en Salud 5, n. 4 (26 ottobre 2021): 263–71. http://dx.doi.org/10.35839/repis.5.4.1037.
Testo completoJuliano Pacheco, Fabio, Gerardo Natanael Guerrero-Flores, Danilo S. Boskovic, Sandaly Oliveira da Silva Pacheco, Guangyu Zhang, Gary Fraser e Fayth Miles. "NEU5AC Y KDN EN TEJIDO ADIPOSO DE PARTICIPANTES VEGETARIANOS Y NO VEGETARIANOS DE LA COHORTE DEL ADVENTIST HEALTH STUDY-2". Revista Formadores 20, Suplementar (4 dicembre 2023): e1952. http://dx.doi.org/10.25194/rf.v20isuplementar.1952.
Testo completoTesi sul tema "Vegetarianos y veganos"
Vargas, Seguel Patricia Alessandra. "El discurso de los y las jóvenes ambientalistas, veganos, vegetarianos y animalistas; y la construcción de la identidad juvenil". Tesis, Universidad de Chile, 2009. http://www.repositorio.uchile.cl/handle/2250/105752.
Testo completoAraujo, Gabriella Ribeiro da Silva e. "Aspectos e implicações associados à aceitabilidade de simulacros de materiais de origem animal, em materiais artificiais, no vestuário de usuários vegetarianos veganos". Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/100/100133/tde-15022017-101354/.
Testo completoIn the cathegory of clothing which can be worn by the vegan public that is, by those who abstain as much as possible from consuming products and services of animal origin for ethical and ideological reasons there are various synthetic alternatives to materials of animal origin which fulfill the practical, aesthetic and/or symbolic functions. From burlesque copies to reliable imitations, like those of leather, feathers, fur, bones and animal secretionswith different degrees of realism, they haveat first, up close, or from a distance and/or to the eyes of laypeople, aesthetic and sensorial aspects that make it difficult to distinguish from genuine materials of animal origin. This study is a qualitative, exploratory, phenomenological investigation about the problematic of some of the most notable possible conceptual and practical implications, from the practical, aesthetic, philosophical, sociological and ethical viewpoints, of the idea of imitation, emulation and copying of materials of animal origin or materials which make a reference or allusion to, or which evoke exterior aspects of, animals bodies in vegans\' clothing.To this end, based on searches for vegan users comments in online social media, questionnaires and in-depth interviews with users, vegan movement activists and theoretical specialists (like ethics philosophers and designers specializing in ethical fashion), the aim of this study, based on conclusions obtained through analysis of these different points of view, is to illuminate the fields of fashion design, veganism and consequently, animal rights. Results of this investigation suggest, for instance, that for some users, making use of alternatives considered vegan would be an acceptable practice because they would replace functional, aesthetic and even affective attributes of clothing and accessories that such users otherwise associate with pain, while for other users this option would be objectionable. According to some respondents, due to the reasonably high level of visual similarity of various types of such simulacra, merely employing these animal byproducts would be considered less acceptable, given their insufficiently discernible distinction from animal-body materials. In such instances, they felt this verisimilitude could indirectly foster the idea that the use of such animal-origin material would be acceptable, therefore contributing to promoting the consumption of clothing of a type which is against the principles they adopt
Morin, Étienne. "Programme d’interventions nutritionnelles centrées sur une alimentation végétale minimalement transformée : évaluation des effets et exploration des déterminants influençant les choix alimentaires chez des adultes à risque de maladies cardiovasculaires". Mémoire, Université de Sherbrooke, 2016. http://hdl.handle.net/11143/9770.
Testo completoAbstract : Background: Cardiovascular disease (CVD) is a contemporary public health issue. However, clinical research shows that some interventions are effective in its treatment and prevention: nutrition education programs prioritizing whole plant foods (WPF). These interventions promote the adoption of diets characterized by the unlimited consumption of a wide variety of plant foods (e.g. legumes, whole grains, fruits, vegetables) and a decrease in consumption of animal (e.g. meat, eggs and dairy products) and highly processed foods (e.g. high in sugar, salt or fat and low in fiber). Objectives: Using a nested concomitant mixed design, we evaluated the effects of a nutrition education program to increase the consumption of WPF in adults at risk of CVD and explored the determinants of the observed behavioral changes. Methodology: Various physiological and anthropometric parameters were measured pre-post program (n = 72) and analyzed with t test for paired samples or signed rank test Wilcoxon. Also, 10 semi-structured interviews were conducted post-program, supported by an interview guide based on the Food Choice Process Model. The full transcripts were coded according to thematic analysis method. Results: After 12 weeks, weight (-10.5 lbs, 95 % CI: 9.0-12.0), waist circumference (-7.4 cm, 95 % CI: 6.5-8.4), diastolic blood pressure (-3.2 mmHg, 95 % CI: 0.1-6.3), total cholesterol (-0.87 mmol/ L, 95 % CI: 0.57-1.17), LDL cholesterol (-0.84 mmol/ L, 95 % CI: 0.55-1.13) and HbA1c (-1.32 %, 95 % CI - 0.17-2.80) improved significantly. Thematic analysis of qualitative data reveals that the program, by stimulating values such as health, ethics and integrity, promote the transformation of food choices towards a more whole-foods plant-based dietary pattern during a key period of participants’ life course (i.e. early retirement). Other determinants that can help orient food trajectory towards more WPF have been identified, including the significant short term benefits, the lack of restriction on the amount of WPF and development of planning skills in acquiring and preparing food. Conclusion: A nutrition education program prioritizing WPF improves the cardio-metabolic profile individuals in their pre-retirement because of its intrinsic characteristics, but also because it changes their food choice values.
Resumen : Contexto: Las enfermedades cardiovasculares (ECV) son un asunto contemporáneo de salud pública. Sin embargo, la investigación clínica demuestra que algunas intervenciones son eficaces en su tratamiento y prevención. Se trata de intervenciones nutricionales educativas que priorizan los alimentos vegetales mínimamente procesados (AVMP). Estas intervenciones promueven la adopción de posturas alimenticias que se caracterizan por el consumo ilimitado de una amplia variedad de alimentos de origen vegetal (e.g. legumbres, granos enteros, frutas, verduras) y una disminución en el consumo de alimentos de origen animal (e.g. carne, huevos y productos lácteos) y altamente procesados (e.g. es decir, alto contenido de azúcar, sal o grasa y bajo en fibras). Objetivo: Con el uso de un diseño mixto concurrente se evaluaron los efectos de un programa compuesto de diversas intervenciones educativas enfocadas en el incremento del consumo de AVMP en adultos en situación de riesgo de ECV. Así mismo, se exploraron los determinantes de los cambios de comportamientos observados. Material y métodos: Se midieron varios parámetros fisiológicos y antropométricos antes y después del programa (n = 72) los cuales se analizaron con la prueba t para muestras pareadas o prueba de los rangos con signo de Wilcoxon. Ademas, se llevaron a cabo 10 entrevistas semi-estructuradas post-programa apoyados por una guía de entrevista basada en el Food Choice Process Model. Las transcripciones completas fueron codificadas de acuerdo al método de análisis temático. Resultados: Después de 12 semanas, el peso (-10.5 lbs, IC 95 %: 9.0 a 12.0), la circunferencia de la cintura (-7.4 cm, IC 95 %: 6.5 a 8.4), la presión arterial diastólica (-3.2 mmHg, IC 95 %: 0.1 a 6.3), el colesterol total (-0.87 mmol/ L; IC 95 %: 0.57 a 1.17), el colesterol LDL (-0.84mmol/ L, IC 95 %: 0.55 a 1.13) y la HbA1c (-1.32 %, IC 95 % - 0.17 a 2.80) mejoraron significativamente. El análisis temático de los datos cualitativos revela que el programa, mediante la estimulación de valores de la salud, la ética y la integridad, favorece la transformación de la elección de alimentos hacia una postura más centrada en los AVMP durante un período clave del ciclo de vida (e.g. la jubilación temprana). Otros determinantes que pueden promover la adopción de una postura alimenticia más centrada en los AVMP han sido identificados, incluyendo los beneficios significativos observados a corto plazo, la falta de restricción en la cantidad de AVMP y el desarrollo de habilidades de planificación en la adquisición y preparación de alimentos. Conclusiones: Un programa de intervenciones educativas que favorece el consumo de AVMP mejora el perfil cardio-metabólico de las personas pre-jubiladas no sólo gracias a sus características intrínsecas, sino también al cambio de valores que intervienen en la elección de los alimentos.
Hirschler, Christopher A. "An examination of vegan's beliefs and experiences using critical theory and autoethnography". Cleveland, Ohio : Cleveland State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=csu1211977933.
Testo completoAbstract. Title from PDF t.p. (viewed on Oct. 7, 2008). Includes bibliographical references (p. 412-464) and appendices. Available online via the OhioLINK ETD Center. Also available in print.
SORRENTINO, FELICE. "Evaluation of the impact of vegan-vegetarian diets on maternal-fetal health in pregnancy: our experience". Doctoral thesis, Università di Foggia, 2021. https://hdl.handle.net/11369/425268.
Testo completoThe Mediterranean diet and vegan-vegetarian diets have gained increasing interest in recent years, especially for their beneficial effects on cardiovascular diseases, metabolic syndrome and cancer diseases. The Academy of Nutrition and Dietetics in 2009 established that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes. Pregnancy is a unique and particular situation since the body has to cope not only with the nutritional needs of the mother but also with the regular growth of the fetus. Adequate nutrition is therefore one of the most important aspects to better enjoy this moment. The growing use of vegan-vegetarian diets in "rich" populations requires the need to evaluate their risks and benefits during pregnancy since the data in the literature are rather scant and heterogeneous with very contrasting results. North et al. in 2000, after enrolling about 8,000 children, reported an increased risk of hypospadias in children of vegetarian mothers (adjusted odds ratio, aOR 4.99, 95% confidence interval, 95% CI 2.1-11.88). Therefore the risk of hypospadias needs further investigation to identify potential confounding factors, and should be mentioned in counselling with patients. Also, vegetarian women can suffer from calcium, zinc, DHA, vitamin B12 and iron deficiency. DHA contributes to normal brain and eye development in the fetus and breast-fed infant and its requirement in pregnancy is increased by 100-200 mg per day. Women who decide to follow these eating habits even during pregnancy must be followed by experts and monitored during pregnancy and during breastfeeding to be supplemented with deficient nutrients.
Hines, Danita Martha. "VEGETARIANS AND VEGANS IN KENTUCKY". UKnowledge, 2010. http://uknowledge.uky.edu/gradschool_theses/49.
Testo completoGreif, Sergio. "Caracterização do consumo alimentar e habitos associados a saude em vegetarianos do estado de São Paulo". [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254965.
Testo completoDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-04T15:43:12Z (GMT). No. of bitstreams: 1 Greif_Sergio_M.pdf: 673441 bytes, checksum: 7cee01c992e6347ebdd16707e1e077f0 (MD5) Previous issue date: 2005
Mestrado
Consumo e Qualidade de Alimentos
Mestre em Alimentos e Nutrição
Lindman, Julia. "Vegansk kosthållning : En kvantitativ studie om upplevelser, erfarenheter och kostmönster hos veganer". Thesis, Umeå universitet, Institutionen för kostvetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-157362.
Testo completoTroncale, Rawls Shannon. "Sustained efforts and collective claims : the social influence of the vegan movement from 1944 to present". Thesis, Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4135.
Testo completoThelander, Jeanette. "Kannibaler och veganer : avstånd och gränsdragningar i köttets värld". Thesis, Högskolan på Gotland, Institutionen för humaniora och samhällsvetenskap, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hgo:diva-1129.
Testo completoAtt äta eller inte äta djur är en fråga som det går att förhålla sig till på olika sätt. Den här uppsatsen fokuserar på två huvudstrategier: Avståndstagande och gränsdragningar. I dag finns många anledningar till att inte äta kött, till exempel miljöskäl, hälsoskäl (såväl individuella som folkhälsomässiga), etiska skäl med flera. Ändå äter jordens befolkning mer kött än någonsin. Enligt FN är det ett stort problem. Rapporten "Livestock's long shadow" som kom ut 2006, pekar ut köttkonsumtionen som ett större miljöproblem än världens samlade transporter, inklusive flygtransporter. Samtidigt, håller västerländska samhällen på att bli allt mer djurvänliga (när det handlar om sällskapsdjur) och allt mer djurfientliga (när det handlar om så kallade produktionsdjur). Det finns uppenbarligen mycket empati för djuren, ändå väljer människor att göra dem illa, döda dem och äta dem. Den här uppsatsen försöker ur ett feministiskt perspektiv undersöka de mekanismer som ligger bakom detta ambivalenta beteende. Resultatet tyder på att gränsen mellan människa och djur är en kulturell konstruktion som håller på att suddas ut, av flera skäl.
Libri sul tema "Vegetarianos y veganos"
Michael, Iacobbo, a cura di. Vegetarians and vegans in America today. Westport, Conn: Praeger Publishers, 2006.
Cerca il testo completoEisman, George. A basic course in vegetarian and vegan nutrition. 9a ed. Burdett, NY: Diet-Ethics, 2006.
Cerca il testo completoEisman, George. A basic course in vegetarian and vegan nutrition. Burdett, NY: Diet-Ethics, 1993.
Cerca il testo completoTheodore, Laura. Jazzy vegetarian: Lively vegan cuisine that's easy and delicious. Summertown, Tenn: Book Pub. Company, 2011.
Cerca il testo completoKlaper, Michael. Vegan nutrition: Pure and simple. 3a ed. Paia, Maui, HI: Gentle World, Inc., 1994.
Cerca il testo completoAlexander, Lynne. Staying vegetarian: A guide to guesthouses and hotels for vegetarians, vegans and wholefooders. London: Fontana, 1987.
Cerca il testo completoJohnson, Linda Micheff, Cinda Micheff Sanner e Brenda Micheff Walsh. The Micheff Sisters cooking with Kellogg's: A vegan vegetarian cookbook. Nampa, Idaho: Pacific Press Publishing Association, 2014.
Cerca il testo completoKramer, Sarah. Vegan a Go-Go! New York: Arsenal Pulp Press, 2009.
Cerca il testo completoWasserman, Debra. Simply vegan: Quick vegetarian meals. 5a ed. Baltimore, Maryland: The Vegetarian Resource Group, 2012.
Cerca il testo completoSher, Lacey. You won't believe it's vegan!: 200 recipes for simple and delicious animal-free cuisine. [Cambridge Mass.]: Da Capo Press, 2008.
Cerca il testo completoCapitoli di libri sul tema "Vegetarianos y veganos"
Feltz, Silke. "Becoming Vegan". In The Rhetorical Construction of Vegetarianism, 45–61. London: Routledge, 2023. http://dx.doi.org/10.4324/9781003039013-3.
Testo completoHertweck, Tom. "Vegetarian and vegan histories". In The Routledge Handbook of Vegan Studies, 27–38. Abingdon, Oxon ; New York, NY : Routledge, 2021.: Routledge, 2021. http://dx.doi.org/10.4324/9781003020875-4.
Testo completoBruckner, Donald W. "Harm-based arguments for strict vegetarianism". In New Omnivorism and Strict Veganism, 133–48. New York: Routledge, 2023. http://dx.doi.org/10.4324/9781003204152-12.
Testo completoDungan, Sophie. "Vegan Vampires: The Southern Vampire Mysteries and True Blood". In Reading the Vegetarian Vampire, 97–121. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-18350-8_6.
Testo completoShprintzen, Adam D. "“Are Vegetarians Good Fighters?”: World War I and the Rise of Meatless Patriotism". In Critical Perspectives on Veganism, 227–44. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-33419-6_10.
Testo completoMcEvoy, Claire, e Jayne V. Woodside. "Vegetarian and Vegan Diets: Weighing the Claims". In Nutrition Guide for Physicians, 81–93. Totowa, NJ: Humana Press, 2009. http://dx.doi.org/10.1007/978-1-60327-431-9_7.
Testo completoMcGirr, Caroline, Claire T. McEvoy e Jayne V. Woodside. "Vegetarian and Vegan Diets: Weighing the Claims". In Nutrition Guide for Physicians and Related Healthcare Professionals, 203–12. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-49929-1_20.
Testo completoSanders, Thomas A. B. "Vegan/vegetarian diets". In Human Nutrition. Oxford University Press, 2023. http://dx.doi.org/10.1093/hesc/9780198866657.003.0021.
Testo completoCoelho, Samyra Fathyny Gonçalves, Maria Tereza Silva de Medeiros, Abrahão Limeira de Oliveira, Gabriel Mateus Nascimento Oliveira, Marcos Roberto Campos de Macedo e Thalita de Albuquerque Véras Câmara. "ALIMENTAÇÃO VEGETARIANA: PERFIL DE VEGETARIANOS E VEGANOS RESIDENTES NA REGIÃO METROPOLITANA DE SÃO LUÍS - MA". In TÓPICOS EM SAÚDE COLETIVA. Editora Conhecimento Livre, 2022. http://dx.doi.org/10.37423/221006645.
Testo completoUllmann, Aline Patrícia, Gabriela Zaccaron, Isabella Tauchert Luz, Caroline Tombini, Cristiano Reschke Lajús, Machado Junior Machado Junior e Francieli Dalcanton. "ELABORAÇÃO DE QUEIJO VEGANO À BASE DE CASTANHA DE CAJU." In Ciência e Tecnologia de Alimentos: o avanço da ciência no Brasil - Volume 3, 203–11. Editora Científica Digital, 2023. http://dx.doi.org/10.37885/230212082.
Testo completoAtti di convegni sul tema "Vegetarianos y veganos"
Oliveira, Karine da Silva, Antonio Rômulo Gabriel Simplício, César Virgílio Freitas Nobre, Francisco dos Santos Paiva Júnior, Samuel Oliveira Matos, Thinally Ribeiro Abreu, Neíres Alves Freitas e Fernanda Maria Magalhães Silveira. "CONSUMO DE ALIMENTAÇÃO VEGETARIANA: CARACTERÍSTICAS, RISCOS E BENEFÍCIOS". In I Congresso Brasileiro de Saúde Pública On-line: Uma abordagem Multiprofissional. Revista Multidisciplinar em Saúde, 2021. http://dx.doi.org/10.51161/rems/2868.
Testo completoBakota, Boris. "EUROPEAN COURT OF HUMAN RIGHTS AND THE EUROPEAN GREEN DEAL". In International Scientific Conference “Digitalization and Green Transformation of the EU“. Faculty of Law, Josip Juraj Strossmayer University of Osijek, 2023. http://dx.doi.org/10.25234/eclic/27448.
Testo completoCosta, Juliana Carvalho da, Kaory Brito Ohaze e Arthur Andrade da Fonseca. "AVALIAÇÃO DO ESTADO NUTRICIONAL DE CRIANÇAS VEGANAS E VEGETARIANAS". In III Congresso Brasileiro Online de Nutrição da Criança e do Adolescente. Congresse.me, 2022. http://dx.doi.org/10.54265/cvux4935.
Testo completoGAETA, TATIANA DE CARVALHO, e LETICIA GABRIELLA SOUZA DA SILVA. "alimentação vegana e os serviços de saúde: uma revisão de literatura". In II Brazilian Congress of Health. HEALTH2021, 2021. http://dx.doi.org/10.51162/health2021-0011.
Testo completoBelo Lyra e Lima, Gabriel, e Cibele de Albuquerque Tomé. "EMPREENDEDORISMO: NOVOS PADRÕES DE CONSUMO E OPORTUNIDADE NO MERCADO ALIMENTÍCIO VEGANO E VEGETARIANO BRASILEIRO". In II Congresso Internacional de Gestão e Tecnologias. Instituto Internacional Despertando Vocações, 2018. http://dx.doi.org/10.31692/2596-0857.icointerpdvgt.2018.00023.
Testo completode Oliveira, Natalia, Elisiane da Silva, Jainni Freires, Maria de Souza, Maria Neta, Edson Pontes e Vanessa Viera. "Repercussões da Dieta Vegetariana/Vegana e a Importância do Nutricionista". In XXI I Congresso Brasileiro de Nutrologia. Thieme Revinter Publicações Ltda, 2018. http://dx.doi.org/10.1055/s-0038-1674996.
Testo completoParlesak, Alexandr, Kia Reis, Talia Masino, Patricia Eustachio Colombo e Inge Tetens. "Climate-Friendly, Health-Promoting, and Culturally Acceptable Diets for Belgian Adult Omnivores, Pescatarians, Vegetarians, and Vegans". In European Nutrition Conference. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/proceedings2023091003.
Testo completoGiannetto, B., G. RODRIGUES, D. KOIKE, GAH VELLENICH e M. M. PEREIRA. "AS CONSEQUÊNCIAS DE UMA DIETA VEGETARIANA/VEGANA DURANTE A GESTAÇÃO: UMA REVISÃO". In VII Congresso Médico Universitário São Camilo. São Paulo: Editora Blucher, 2020. http://dx.doi.org/10.5151/comsuc2019-03.
Testo completoFedoseeva, K. V. "THE USE OF VEGETABLE INGREDIENTS IN THE PRODUCTION OF MEAT PRODUCTS". In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2024. http://dx.doi.org/10.23947/interagro.2024.399-401.
Testo completoBrence1, Ieva, Agita Donina e Ina Gudele. "USE OF DIGITAL TOOLS WHEN CHOOSING THE PLACE TO EAT". In 10th SWS International Scientific Conferences on SOCIAL SCIENCES - ISCSS 2023. SGEM WORLD SCIENCE, 2023. http://dx.doi.org/10.35603/sws.iscss.2023/sv13.23.
Testo completoRapporti di organizzazioni sul tema "Vegetarianos y veganos"
Ranjit, Rajesh, e Alexey Vladimirovich Galchenko. Calcium status among vegetarians and vegans. DOI СODE, 2019. http://dx.doi.org/10.18411/galchenkoranjitcalcium.
Testo completoGalchenko, Alexey Vladimirovich. SELENIUM STATUS AMONG VEGETARIANS AND VEGANS. DOI СODE, 2019. http://dx.doi.org/10.18411/seleniuminvegetarians.
Testo completoGalchenko, Alexey Vladimirovich, e Anastasia Alexeevna Sherstneva. ASSOCIATION OF MICROELEMENTOSES WITH THE RISK OF HYPOCHROMIC ANAEMIA IN VEGETARIANS AND VEGANS. DOI СODE, 2020. http://dx.doi.org/10.18411/anaemiaelementoses.
Testo completoConnors, Caitlin, Melanie Cohen, Sam Saint-Warrens, Fan Sissoko, Francesca Allen, Harry Cerasale, Elina Halonen, Nicole Afonso Alves Calistri e Claire Sheppard. Psychologies of Food Choice: Public views and experiences around meat and dairy consumption. Food Standards Agency, marzo 2022. http://dx.doi.org/10.46756/sci.fsa.zoc432.
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