Low Cooking Skills Are Associated with Overweight and Obesity in Undergraduates von da Costa Pelonha, Rafaela Nayara, Jomori, Manuela Mika, Maciel, Tamara Gonçalves, Rocha, Jéssica Adla Dantas, Passos, Thaís Souza, Maciel, Bruna Leal Lima

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Food consumption scale validation in VAMOS Program: a proposal to assess eating behavior changes in Brazil von Benedetti, Tânia Rosane Bertoldo, Christofoletti, Marina, Quinaud, Ricardo Teixeira, Ribeiro, Cezar Grontowski, Konrad, Lisandra Maria, Carvalho, Humberto Moreira, Jomori, Manuela Mika

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Potential of teff (Eragrostis tef) flour as an ingredient in gluten‐free cakes: chemical, technological and sensory quality von Haas, Raquel Viviane, Homem, Raísa Vieira, Farias, Deise Vitória, Schmidt, Helena de Oliveira, Rockett, Fernanda Camboim, Venzke, Janaína Guimarães, Jomori, Manuela Mika, Kist, Tarso Ledur, Rios, Alessandro de Oliveira, Oliveira, Viviani Ruffo de

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Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics von de Borba, Thaís Peiter, da Silva, Manoella Vieira, Jomori, Manuela Mika, Bernardo, Greyce Luci, Fernandes, Ana Carolina, Proença, Rossana Pacheco da Costa, Rockenbach, Gabriele, Uggioni, Paula Lazzarin

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Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol von Bernardo, Greyce Luci, Jomori, Manuela Mika, Fernandes, Ana Carolina, Colussi, Claudia Flemming, Condrasky, Margaret D, Proença, Rossana Pacheco da Costa

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Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method von Jomori, Manuela Mika, Proença, Rossana Pacheco da Costa, Echevarria-Guanilo, Maria Elena, Bernardo, Greyce Luci, Uggioni, Paula Lazzarin, Fernandes, Ana Carolina

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Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students von Dezanetti, Talissa, Quinaud, Ricardo Teixeira, Caraher, Martin, Jomori, Manuela Mika

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Nutrição é na cozinha: relatos das atividades do projeto Atividade física para terceira idade em tempos de pandemia von Jomori, Manuela Mika, Benedetti, Tânia Rosane Bertoldo, Souza, Fernanda Riscado de

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Atividade física para terceira idade em tempos de pandemia: um relato de experiência von Benedetti, Tania Rosane Bertoldo, Jomori, Manuela Mika, Aguiar, Thais, Gomes, Lara Elena, Tomicki, Camila, Alves, Caroline Schramm

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Brazilian Cooking Skills Questionnaire evaluation of using/cooking and consumption of fruits and vegetables von Jomori, Manuela Mika, Quinaud, Ricardo Teixeira, Condrasky, Margaret D., Caraher, Martin

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Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial von Bernardo, Greyce Luci, Jomori, Manuela Mika, Fernandes, Ana Carolina, Colussi, Claudia Flemming, Condrasky, Margaret D., Proença, Rossana Pacheco da Costa

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Food consumption scale validation in VAMOS Program: a proposal to assess eating behavior changes in Brazil/Validacao da escala de consumo alimentar no Programa VAMOS: uma proposta... von Benedetti, Tania Rosane Bertoldo, Christofoletti, Marina, Quinaud, Ricardo Teixeira, Ribeiro, Cezar Grontowski, Konrad, Lisandra Maria, Carvalho, Humberto Moreira, Jomori, Manuela Mika

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How was the cooking skills and healthy eating evaluation questionnaire culturally adapted to Brazil? von Jomori, Manuela Mika, Caraher, Martin, Bernardo, Greyce Lucy, Uggioni, Paula Lazzarin, Echevarria-Guanilo, Maria Elena, Condrasky, Margaret, Proença, Rossana Pacheco da Costa

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How was the cooking skills and healthy eating evaluation questionnaire culturally adapted to Brazil?/Como o questionario de avaliacao das habilidades culinarias e alimentacao sauda... von Jomori, Manuela Mika, Caraher, Martin, Bernardo, Greyce Lucy, Uggioni, Paula Lazzarin, Echevarria-Guanilo, Maria Elena, Condrasky, Margaret, Proenca, Rossana Pacheco da Costa

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The concept of cooking skills: A review with contributions to the scientific debate von JOMORI, Manuela Mika, VASCONCELOS, Francisco de Assis Guedes de, BERNARDO, Greyce Luci, UGGIONI, Paula Lazzarin, PROENÇA, Rossana Pacheco da Costa

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Adequação nutricional do café da manhã oferecido por hotéis no sul do Brasil von Cunha, Caroline Moreira, Venzke, Janaína Guimarães, Jomori, Manuela Mika

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Food intake of university students/Consumo alimentar de estudantes universitarios von Bernardo, Greyce Luci, Jomori, Manuela Mika, Fernandes, Ana Carolina, Proença, Rossana Pacheco Da Costa

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Development of culinary recipes in an intervention program with Brazilian university students/Desenvolvimento de receitas culinarias em programa de intervencao com universitarios b... von Rita, Halana Ataide Koche, Bernardo, Greyce Luci, Jomori, Manuela Mika, Fernandes, Ana Carolina, da Costa Proenca, Rossana Pacheco

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Development of culinary recipes in an intervention program with Brazilian university students von RITA, Halana Ataíde Köche, BERNARDO, Greyce Luci, JOMORI, Manuela Mika, FERNANDES, Ana Carolina, PROENÇA, Rossana Pacheco da Costa

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How was the cooking skills and healthy eating evaluation questionnaire culturally adapted to Brazil? von Jomori, Manuela Mika, Caraher, Martin, Bernardo, Greyce Lucy, Uggioni, Paula Lazzarin, Echevarria-Guanilo, Maria Elena, Condrasky, Margaret, Proença, Rossana Pacheco da Costa

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