G
Greyce Luci Bernardo
Researcher at Universidade Federal de Santa Catarina
Publications - 29
Citations - 329
Greyce Luci Bernardo is an academic researcher from Universidade Federal de Santa Catarina. The author has contributed to research in topics: Medicine & Food choice. The author has an hindex of 9, co-authored 21 publications receiving 179 citations.
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Journal ArticleDOI
Food intake of university students
Greyce Luci Bernardo,Manuela Mika Jomori,Ana Carolina Fernandes,Rossana Pacheco da Costa Proença +3 more
TL;DR: In this paper, a literature search was conducted in July 2014 and updated in July 2016 in the Scopus, MedLine/PubMed, and SciELO databases, using descriptors related to university students and food intake in English and Portuguese.
Journal ArticleDOI
Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial.
Greyce Luci Bernardo,Manuela Mika Jomori,Ana Carolina Fernandes,Claudia Flemming Colussi,Margaret D. Condrasky,Rossana Pacheco da Costa Proença +5 more
TL;DR: The NCK culinary intervention program demonstrated efficacy for the increased on AAFV, CA, SEPC, SECT, SEFVS and CTT with university students.
Journal ArticleDOI
Vegetable Consumption and Factors Associated with Increased Intake among College Students: A Scoping Review of the Last 10 Years
Vanessa Mello Rodrigues,Jeffery P. Bray,Ana Carolina Fernandes,Greyce Luci Bernardo,Heather Hartwell,Suellen Secchi Martinelli,Paula Lazzarin Uggioni,Suzi Barletto Cavalli,Rossana Pacheco da Costa Proença +8 more
TL;DR: Public policies and new strategies to encourage vegetable consumption among college students are indispensable, especially targeting subgroups with even lower intakes, such as males and those living outside family home.
Journal ArticleDOI
The concept of cooking skills: A review with contributions to the scientific debate
Manuela Mika Jomori,Francisco de Assis Guedes de Vasconcelos,Greyce Luci Bernardo,Paula Lazzarin Uggioni,Rossana Pacheco da Costa Proença +4 more
TL;DR: In this article, a literature review about the concept of cooking skills was conducted to contribute to the scientific debate about the subject, and a systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior website using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation.
Journal ArticleDOI
Serving Size and Nutrition Labelling: Implications for Nutrition Information and Nutrition Claims on Packaged Foods.
Nathalie Kliemann,Nathalie Kliemann,Mariana Vieira dos Santos Kraemer,Tailane Scapin,Vanessa Mello Rodrigues,Ana Carolina Fernandes,Greyce Luci Bernardo,Paula Lazzarin Uggioni,Rossana Pacheco da Costa Proença +8 more
TL;DR: There is a need to define the best format for presenting serving size on food labels in order to provide clear and easily comprehensible nutrition information to the consumer.