Ada Rocha

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Associate Professor

University of Porto

Portugal

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About

Ada Rocha is an Associate Professor at Universidade do Porto, Portugal. Her research areas include sodium intake, dietary patterns, and food safety, with a focus on the sustainability of food choices in various settings including fast food and university environments. Recent articles explore the relationship between sodium perception and intake, the quality of children's menus, and the adherence to the Mediterranean diet among university employees.

Recent Grants

Grant: Close

PRONUTRISENIOR - Capacidade de profissionais de saúde em nutrição na idade senior: uma abordagem holística

Open Date: 2015-04-01

Close Date: 2016-09-01

Grant: Close

Ingestão de cerveja e níveis plasmáticos de homocisteína Estudo experimental

Open Date: 2010-01-01

Close Date: 2010-01-01

Grant: Close

Associação entre níveis plasmáticos de ácido fólico, cobalamina e a concentração de homocisteína em idosos

Open Date: 2010-01-01

Close Date: 2010-01-01

Grant: Close

Avaliação da composição nutricional dos gelados alimentares.

Open Date: 2006-01-01

Close Date: 2006-01-01

Articles (21)

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PORTUGAL

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András Bittsánszky

assistant professor

University of Veterinary Medicine

HUNGARY

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Ada Rocha

Research Interests

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About

Recent Grants

Articles (21)

Sodium intake, perception of saltiness by cooks, and meals sodium content – is there a relationship?

Children’s Menus at Fast Food Restaurants on the Uber Eats® Delivery App

Development of the Dietary Pattern Sustainability Index (DIPASI): A novel multidimensional approach for assessing the sustainability of an individual's diet

Adherence to the Mediterranean Food Pattern and Carbon Footprint of Food Intake by Employees of a University Setting in Portugal

QUALIDADE DO MENU INFANTIL EM RESTAURANTES DE SHOPPINGS CENTERS DA CIDADE DE SÃO PAULO E DA BAIXADA SANTISTA

Assessment of Ó?per capitaÓ? lunchtime food intake among 6- to 35-month-old children: a study on compliance with national and international standards in the Ó?Creche com Sabor e SaúdeÓ¿ (C2S) project

Caracterização da Oferta Alimentar da Refeição Almoço e Lanche em Creches Portuguesas: Resultados do Projeto “Creche com Sabor e Saúde” – C2S

Development of a tool to assess the compliance of cafeteria menus with the Mediterranean Diet

Environmental performance assessment instrument for food service: development and validation

Food safety knowledge and climate in the university canteens of three European countries

Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review

Challenges of Food Service towards Sustainability Beyond Food Waste

Qualidade dos menus infantis em shoppings centers do Brasil

Quality of children’s menus in malls in Brazil

Food safety climate and knowledge about food safety in portuguese higher education food service units

How COVID-19 pandemic contingency measures impacted on environmental practices in Food Service

Special Issue “Sustainable Food Production and Consumption”

Food Waste Perception of Workplace Canteen Users—A Case Study

Caracterização e avaliação qualitativa da oferta alimentar dirigida a estudantes em estabelecimentos de restauração pública na proximidade de instituições de ensino

Food consumption determinants and barriers for healthy eating at the workplace—a university setting<sup>†</sup>

Well-Being at Work: A Cross-Sectional Study on the Portuguese Nutritionists

Collaborators (9)

Maria-do-Céu Monteiro

Victor Viana

Belmira A. F. Neto

Vera Miguéis

João Figueiredo

Iva Pires

Margarida Liz Martins

João Lima

András Bittsánszky

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