Vol. 18 No. 3 (2005): Revista de Nutrição

ORIGINAL ARTICLE

Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats

Sirlene Duarte Alves TOAIARI, Lucia Kiyoko Ozaki YUYAMA, Jaime Paiva Lopes AGUIAR, Risonilce Fernandes Silva SOUZA
- PDF (Português (Brasil))
Prevalência do aleitamento maternog

Amauri Pinto da SILVA, Nelson de SOUZA
- PDF (Português (Brasil))
Early weaning determinants in a district of Campinas, Brazil

Cíntia Cristina de Almeida VOLPINI, Erly Catarina MOURA
- PDF (Português (Brasil))
Characteristics of dietary intake, socioeconomic environment and nutritional status of preschoolers at public kindergartens

Teresa Gontijo de CASTRO, Juliana Farias de NOVAES, Márcia Regina SILVA, Neuza Maria Brunoro COSTA, Sylvia do Carmo Castro FRANCESCHINI, Adelson Luiz Araújo TINÔCO, Paulo Fernando da Glória LEAL
- PDF (Português (Brasil))
Vitamin A deficiency in school children of the rural area in Minas Gerais, Brazil

Margarete Aparecida SANTOS, Eliane Garcia REZENDE, Joel Alves LAMOUNIER, Márcio Antônio Moreira GALVÃO, Élido BONOMO, Romário Cerqueira LEITE
- PDF (Português (Brasil))
Nutritional evolution of hospitalized children who were under nutritional orientation

Ana Flávia de OLIVEIRA, Fernanda Luísa Ceragioli OLIVEIRA, Yara JULIANO, Fábio ANCONA-LOPEZ
- PDF (Português (Brasil))
Correlations among the levels of plasmatic L-carnitine, the nutritional status, and the ventilatory function in patients with chronic obstructive pulmonary disease

Audrey BORGHI e SILVA, Dirceu COSTA, Vilmar BALDISSERA, Leonardo CARDELLO, Aureluce DEMONTE
- PDF (Português (Brasil))
Zinc and the nutritional status in the aged

Thais Borges CESAR, Silvia Regina WADA, Renata Gracioso BORGES
- PDF (Português (Brasil))

Comunicação

Micronutrients supplementation during the senescence: implications for the immunological functions

Maria Rita Carvalho Garbi NOVAES, Marina Kyomi ITO, Sandra Fernandes ARRUDA, Polyana RODRIGUES, Adriana Queiroz LISBOA
- PDF (Português (Brasil))
Fructose in humans: metabolic effects, clinical utilization, and associated inherent errors

Rodrigo Crespo BARREIROS, Grasiela BOSSOLAN, Cleide Enoir Petean TRINDADE
- PDF (Português (Brasil))
Conjugated linoleic acid and weight loss

Denise Machado Mourão, Josefina Bressan Resende MONTEIRO, Neuza Maria Brunoro COSTA, Paulo César STRINGHETA, Valéria Paula Rodrigues MINIM, Cristina Maria Ganns Chaves DIAS
- PDF (Português (Brasil))
World Food Day: two decades of struggle against the world’s food problems

Ana Íris Mendes COELHO, Maria Teresa Fialho de Sousa CAMPOS, Maria Lúcia Mendes LOPES, Juliana Farias de NOVAES
- PDF (Português (Brasil))

NOTA CIENTÍFICA

Adequacy of good manufacturing procedures in foodservice establishments

Rita de Cássia AKUTSU, Raquel Assunção BOTELHO, Erika Barbosa CAMARGO, Karin Eleonora Oliveira SÁVIO, Wilma Coelho ARAÚJO
- PDF (Português (Brasil))

FULL MATERIAL

Revista de Nutrição

Revista de Nutrição
- PDF (Português (Brasil))

ORIGINAL ARTICLE

Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats

Prevalência do aleitamento maternog

Early weaning determinants in a district of Campinas, Brazil

Characteristics of dietary intake, socioeconomic environment and nutritional status of preschoolers at public kindergartens

Vitamin A deficiency in school children of the rural area in Minas Gerais, Brazil

Nutritional evolution of hospitalized children who were under nutritional orientation

Correlations among the levels of plasmatic L-carnitine, the nutritional status, and the ventilatory function in patients with chronic obstructive pulmonary disease

Zinc and the nutritional status in the aged

Comunicação

Micronutrients supplementation during the senescence: implications for the immunological functions

Fructose in humans: metabolic effects, clinical utilization, and associated inherent errors

Conjugated linoleic acid and weight loss

World Food Day: two decades of struggle against the world’s food problems

NOTA CIENTÍFICA

Adequacy of good manufacturing procedures in foodservice establishments

FULL MATERIAL

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