Objective:This report evaluated nutritional composition of school lunch consumed by teenagers at two schools in São Luís (MA).Methods:Cross-sectional study setting a sample of 200 teenagers aged 15-1
Legumes have been known for centuries for their good nutritional properties. Unfortunately, during processing, from 5 to 25% of this production is wasted, generating by-products that can still be a ri
Nutri-Score calculation based on the given nutrition values ( energy, saturated fatty acid, sugars, salt, fibers, proteins and percentage of fruits, vegetables, pulse, nuts, and rapeseed, walnut and o
