作者：
Bruna Leal Lima,Maciel [1]
;
Clélia de Oliveira,Lyra [1]
;
Jéssica Raissa Carlos,Gomes [1]
;
Priscilla Moura,Rolim [1]
;
Bartira Mendes,Gorgulho [2]
;
Patrícia Simone,Nogueira [2]
;
Paulo Rogério Melo,Rodrigues [2]
;
Tiago Feitosa,da Silva [3]
;
Fernanda Andrade,Martins [4]
;
Tatiane,Dalamaria [5]
;
Thanise Sabrina Souza,Santos [6]
;
Doroteia Aparecida,Höfelmann [7]
;
Sandra Patricia,Crispim [8]
;
Betzabeth,Slater [8]
;
Alanderson Alves,Ramalho [9]
;
Dirce Maria,Marchioni [3]
作者单位：
Graduate Program in Nutrition, Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil.
[1]
Department of Food and Nutrition, Nutrition Faculty, Federal University of Mato Grosso, Cuiabá 78060-900, MT, Brazil.
[2]
Graduate Program in Public Health, Federal University of Acre, Rio Branco 69920-900, AC, Brazil.
[3]
Health and Sports Science Center, Nutrition Course, Federal University of Acre, Rio Branco 69920-900, AC, Brazil.
[4]
Graduate Program in Nutrition and Public Health, Faculty of Public Health, University of São Paulo, São Paulo 05508-000, SP, Brazil.
[5]
Nutrition Interventions Research Group, School of Nursing, Federal University of Minas Gerais, Belo Horizonte 30130-100, MG, Brazil.
[6]
Center for Epidemiological Research in Nutrition and Health (NUPENS), Faculty of Public Health, University of São Paulo, São Paulo 01246-904, SP, Brazil.
[7]
Department of Nutrition, Federal University of Paraná, Curitiba 80210-170, PR, Brazil.
[8]
Nutrition Department, School of Public Health, University of São Paulo, São Paulo 01246-904, SP, Brazil.
[9]
DOI
10.3390/nu14020358
PMID
35057539
发布时间
2022-01-28
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