PrintElisabete Pinto got her B.Sc. in Nutritional Sciences and her Ph.D. in Public Health, both by University of Porto. She is Assistant Professor at the Catholic University of Portugal, where she coordinates B.Sc. in Nutritional Sciences and participates in the coordination of Post-graduations in Pediatric Nutrition and Nutrition and Ageing. She lectures Public Health, Epidemiology and Community Nutrition. Her research interests are focused in Nutrition and Public Health, Nutritional Epidemiology, Food Sustainability and Nutrition in Life Cycle.
Publications:
Duarte M, Vasconcelos M, Pinto E. Pulse Consumption among Portuguese Adults: Potential Drivers and Barriers towards a Sustainable Diet. Nutrients 2020, 12, 3336; doi:10.3390/nu12113336
Vieira I, Brandão T, Pinto E, Silva M. Alimentos geneticamente modificados: construção e validação de um questionário para averiguar o conhecimento, a opinião e a formação de médicos e nutricionistas. DEMETRA Alimentação, Nutrição & Saúde 2020; 15:e42178. DOI: 10.12957/demetra.2020.42178
Vasconcelos MW, Gomes A, Pinto E, Ferreira H, Vieira E, Pimenta A, Santos C; et al. 2020. The push, pull- and enabling – capacities necessary for legume grain inclusion into sustainable agri-food systems and healthy diets. World Review of Nutrition and Dietetics. DOI: 10.1159/000507498
Vieira I, Brandão T, Pinto E, Silva M. A Survey Study Assessing Opinions, Knowledge and Training Needs of Physicians Concerning the Field of Transgenic Foods. Acta Médica Portuguesa 2020 Apr;33(4):252-260.
Ferreira H, Vasconcelos M, Gil A, Pinto E. Benefits of pulse consumption on metabolism and health: A systematic review of randomized controlled trials. Critical Reviews in Food Science and Nutrition 2020. ISSN: 1040-8398 (Print) 1549-7852 (Online). doi.org/10.1080/10408398.2020.1716680
