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Sara Rodrigues

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Associate Professor

University of Porto

Portugal

Research Interests

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Professors in Portugal Professors in Food Science Food Science professors in Portugal

Recent Grants

Grant: Close

SUSTAINABILITY OF PORTUGUESE DIETARY PATTERNS – RESULTS FROM THE IAN-AF 2015/2016

Open Date: 2022-01-01

Close Date: 2024-12-31

Grant: Close

Laboratório para a Investigação Integrativa e translacional em Saúde Populacional

Open Date: 2021-01-01

Close Date: 2025-12-31

Grant: Close

How we eat what we eat: a portrait of meal consumption in Portugal.

Open Date: 2020-01-01

Close Date: 2021-01-01

Grant: Close

Epidemiology Research Unit - Institute of Public Health, University of Porto

Open Date: 2019-01-01

Close Date: 2019-12-31

Grant: Close

Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos

Open Date: 2019-01-01

Close Date: 2019-12-31

Articles (26)

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Collaborators (10)

Carla Lopes

Full Professor

Universidade do Porto Faculdade de Medicina

PORTUGAL

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John Kearney

Lecturer/Professor

Technological University Dublin

IRELAND

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Taissa Pereira de Araújo

Professor

Instituto Politécnico do Porto Escola Superior de Hotelaria e Turismo

PORTUGAL

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Rita Gaio

Professora Auxiliar com CTFP por tempo indeterminado

Universidade do Porto Faculdade de Engenharia

PORTUGAL

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Catarina Campos Silva

Statistician

University of Porto

PORTUGAL

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Ana Isabel de Almeida Costa

Principal Researcher InsectERA

Universidade Católica Portuguesa

PORTUGAL

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Vânia Magalhães

PORTUGAL

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Margarida Liz Martins

Instituto Politécnico de Lisboa Escola Superior de Tecnologia da Saúde de Lisboa

PORTUGAL

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Colin Sage

Senior Lecturer

University College Cork

IRELAND

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Julian Perelman

Full Professor

Universidade de Aveiro

PORTUGAL

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Sara Rodrigues

Research Interests

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Recent Grants

Articles (26)

Associating Dietary Sustainability with Health: A Focus on General and Central Adiposity

Identifying the most sustainable foods using two different approaches: a priori versus a posteriori

An analysis of diet sustainability among different dietary patterns in the Portuguese adult and elderly population

Socioeconomic Patterning of Stunting and Overweight Among Iranian Children Aged 2–5 Years: A National Cross-Sectional Analysis

Development and validation of a multicriteria measure to assess the sustainability characteristics of diets: the Diet Sustainability Score

Identifying sustainable foods from among those culturally acceptable by Portuguese children and adolescents (3–17 years old)

Cooking Skills in Health Professionals: A Systematic Review

Impact of the Creche com Sabor e Saúde (C2S) project on the food provided by Portuguese daycare centers

Adherence to the Mediterranean dietary pattern and its associated factors in Portuguese workers

Dietary intake according to different patterns of food preparation in children and adults: results from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016)

Nutrition Professionals&amp;#8217; Cooking Skills and Their Relevance in the Transmission of Health Messages

Patterns of food preparation in children and adult diets and their associations with demographic and socio-economic characteristics, health and nutritional status, physical activity, and diet quality

Trends in ultra-processed food availability and its association with diet-related non-communicable disease health indicators in the Portuguese population

Multicriteria Measures to Assess the Sustainability of Diets: A Systematic Review

Eating out of home in Portugal: characterisation and effects on dietary intake

Trends in ultra-processed food availability and its association with diet-related noncommunicable disease health indicators in the Portuguese population

Tradução e adaptação transcultural da escala Sustainable and Healthy Eating Behaviors em universitários portugueses

Ultra-processed food consumption deteriorates the profile of micronutrients consumed by Portuguese adults and elderly: the UPPER project

Multicomponent measures to assess the sustainability of diets: a systematic review

Food Processing: Comparison of Different Food Classification Systems

Risk factors for adolescents’ non-compliance to the World Health Organization recommendation for fruit and vegetables daily intake

Adhering to a Mediterranean diet in a Mediterranean country: an excess cost for families?

Interaction effects of socio-economic position in the association between eating location and diet quality in Portuguese children and adolescents: results from the National Food, Nutrition and Physical Activity Survey 2015–2016

The Portuguese mediterranean diet wheel: development considerations

Associated factors to the consumption of ultra-processed foods and its relation with dietary sources in Portugal

Factors influencing food waste during lunch of fourth-grade school children

Collaborators (10)

Carla Lopes

John Kearney

Taissa Pereira de Araújo

Rita Gaio

Catarina Campos Silva

Ana Isabel de Almeida Costa

Vânia Magalhães

Margarida Liz Martins

Colin Sage

Julian Perelman

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Nutrition Professionals’ Cooking Skills and Their Relevance in the Transmission of Health Messages