BRITO PORCIÚNCULA, L.; MELO DE ARAUJO, J. Y. .; DE OLIVEIRA LINO, G. .; JACOB DE MENEZES NETO, E.; GOMES, S.; CRISTINE MEDEIROS JACOB, M. In an online nutrition education program delivered to university students, group interaction was key to increasing food literacy. Revista Inter-Legere, [S. l.], v. 5, n. 35, p. c29170, 2022. DOI: 10.21680/1982-1662.2022v5n35ID29170. Disponível em: https://periodicos.ufrn.br/interlegere/article/view/29170. Acesso em: 3 maio. 2024.