Paula Lazzarin Uggioni
Biographic Data
| ID | 2760818 |
|---|---|
| NAME | Paula Lazzarin Uggioni |
| GIVEN NAMES | Paula Lazzarin |
| FAMILY NAME | Uggioni |
| SIGNATURE | UGGIONI P L |
| AFFILIATIONS | Universidade Federal de Santa Catarina |
| ORCID | 0000-0003-2696-0539 |
| VERIFIED | Yes |
| TOTAL WORKS | 15 |
| TOTAL CITATIONS | 2 |
| AUTHOR COUNT | 15 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2012 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 1 |
Brazilian consumers’ perceptions of traditional, original and homemade claims on food labels
Purpose This study aimed to investigate the perceptions of adult consumers about packaged foods labelled as traditional, original or homemade in Brazil. Design/methodology/approach Nine focus groups were conducted with a total of 44 adult participants living in Southern Brazil using semi-structured guiding questions and real food labels. Focus group discussions were audio-recorded, transcribed verbatim and subjected to thematic analysis. Findings…
A qualitative exploration of Brazilian parents' attitudes toward food additives through the lens of the Motivation and Opportunity as Determinants Model
Purpose This study aims to investigate parents’ attitudes toward food additives declared on food labels and the influence of food additives on food choices for their children. Design/methodology/approach Semi-structured interviews were conducted with parents of children aged 2–5 years living in Southern Brazil (n = 20). Interview transcripts were analyzed using inductive–deductive coding through the lens of the Motivation and Opportunity as Deter…
Characterization of culinary preparations served in south Brazilian buffet restaurants
Introduction: The global trend of eating out seems to be associated with the consumption of culinary preparations of lower nutritional quality. However, commercial self-service buffet restaurants, where pricing is based on weight, seem to promote healthier eating. Objective: To characterize and analyze food preparations served in commercial self-service buffet restaurants in a southern Brazilian capital. Methods: An observational survey was condu…
Barriers and facilitators to the implementation of a qualitative menu labeling in a self-service buffet restaurant
Introduction: Eating out is associated with consuming lower-nutritional-quality foods. Restaurants can provide menu labeling for culinary preparations to assist consumers in their food choices. Qualitative information, such as ingredient lists and symbols indicating healthy options, appears to be more effective compared to quantitative models. However, the implementation relies on the collaboration and involvement of employees. Objective: To exam…
Princípios do Marco de Educação Alimentar e Nutricional na prática escolar
Em 2012, o "Marco de Referência de Educação Alimentar e Nutricional para Políticas Públicas" (Marco de EAN) apresentou uma nova concepção e princípios norteadores para a Educação Alimentar e Nutricional (EAN). O objetivo deste estudo foi analisar se o referencial proposto pelo Marco foi contemplado nas ações de Educação Alimentar e Nutricional (EAN) desenvolvidas por escolas. Realizou-se estudo qualitativo e exploratório, no qual foram convidadas…
Declaration of free sugars from fruits on food labels
Purpose The World Health Organization recommends limiting the intake of free sugars, which can be added to packaged foods and may appear on labels under different terms. The aim of this research was to analyse the evidence related to the declaration of free sugars from fruits on packaged food labels. Design/methodology/approach A scoping review was conducted following the recommendations of the Joanna Briggs Institute (JBI). Findings Ten eligible…
Influence of qualitative menu labeling on diners' food choices
Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes
Introduction: Healthy eating habits and cooking skills can contribute to the treatment of type 2 diabetes mellitus (T2DM). Objective: This study aimed to adapt, test, and qualitatively evaluate the sensory characteristics of food recipes for their application in a culinary intervention program for individuals with type 2 diabetes, called Nutrition and Culinary in the Kitchen. Methods: Nutrition and Culinary in the Kitchen is an intervention progr…
Desenvolvimento e validação de instrumento para diagnóstico das ações de Educação Alimentar e Nutricional no âmbito escolar
Introdução: A Educação Alimentar e Nutricional é reconhecida como uma prática de formação de hábitos alimentares adequados e, especialmente no ambiente escolar, ganhou força por meio de uma série de orientações e normativas. Objetivo: Desenvolver e validar instrumento para o diagnóstico das ações de Educação Alimentar e Nutricional (EAN) desenvolvidas em escolas. Método: Estudo metodológico com elaboração de questionário em 3 etapas: levantamento…
Front-of-pack nutrition labels
Purpose This study aimed to examine the perceptions and preferences of Brazilian adult consumers about four different front-of-pack (FOP) food labeling systems proposed by the Brazilian National Health Regulatory Agency. Design/methodology/approach This is a qualitative study conducted with 33 participants allocated in six focus groups. Four different types of FOP labels were displayed on processed and packaged bread: three interpretive warning l…
Aditivos alimentares na infância
OBJETIVO Discutir o contexto das publicações científicas sobre consumo de aditivos alimentares por crianças e as possíveis consequências à saúde nessa faixa etária. MÉTODOS Revisão de literatura, com busca realizada entre abril de 2020 e abril de 2021 nas bases de dados Web of Science, Scopus, PubMed e Google Acadêmico, bem como em sites de órgãos oficiais brasileiros e estrangeiros. Foram selecionados documentos oficiais e estudos publicados a p…
Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students
Purpose Self-efficacy in cooking and consuming fruits and vegetables is one of the dimensions that compose cooking skills. This cross-sectional study aimed to assess the self-efficacy of Brazilian university students in cooking and consuming fruits and vegetables and examine the relationship of self-efficacy with sociodemographic and lifestyle characteristics. Design/methodology/approach Data were collected through an online questionnaire, which …
How was the cooking skills and healthy eating evaluation questionnaire culturally adapted to Brazil
The study described the cross-cultural adaptation process of the American Cooking Skills and Healthy Eating questionnaire to Brazil. Six stages were followed: Translation; Synthesis of translations; Back-translations; Expert Committee; Synthesis of final version; and the Pretest (self-administered online questionnaire in a Brazilian University). Participants responded to the translated questionnaire twice for test-retest. Conceptual, item, semant…
Association of personal characteristics and cooking skills with vegetable consumption frequency among university students
Reliability and validity of a scale to measure consumer attitudes regarding the private food safety certification of restaurants
Reliability and validity of a scale to measure consumer attitudes regarding the private food safety certification of restaurants
Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students
Purpose Self-efficacy in cooking and consuming fruits and vegetables is one of the dimensions that compose cooking skills. This cross-sectional study aimed to assess the self-efficacy of Brazilian university students in cooking and consuming fruits and vegetables and examine the relationship of self-efficacy with sociodemographic and lifestyle characteristics. Design/methodology/approach Data were collected through an online questionnaire, which …
How was the cooking skills and healthy eating evaluation questionnaire culturally adapted to Brazil
The study described the cross-cultural adaptation process of the American Cooking Skills and Healthy Eating questionnaire to Brazil. Six stages were followed: Translation; Synthesis of translations; Back-translations; Expert Committee; Synthesis of final version; and the Pretest (self-administered online questionnaire in a Brazilian University). Participants responded to the translated questionnaire twice for test-retest. Conceptual, item, semant…
Association of personal characteristics and cooking skills with vegetable consumption frequency among university students
Desenvolvimento e validação de instrumento para diagnóstico das ações de Educação Alimentar e Nutricional no âmbito escolar
Introdução: A Educação Alimentar e Nutricional é reconhecida como uma prática de formação de hábitos alimentares adequados e, especialmente no ambiente escolar, ganhou força por meio de uma série de orientações e normativas. Objetivo: Desenvolver e validar instrumento para o diagnóstico das ações de Educação Alimentar e Nutricional (EAN) desenvolvidas em escolas. Método: Estudo metodológico com elaboração de questionário em 3 etapas: levantamento…
Front-of-pack nutrition labels
Purpose This study aimed to examine the perceptions and preferences of Brazilian adult consumers about four different front-of-pack (FOP) food labeling systems proposed by the Brazilian National Health Regulatory Agency. Design/methodology/approach This is a qualitative study conducted with 33 participants allocated in six focus groups. Four different types of FOP labels were displayed on processed and packaged bread: three interpretive warning l…
Aditivos alimentares na infância
OBJETIVO Discutir o contexto das publicações científicas sobre consumo de aditivos alimentares por crianças e as possíveis consequências à saúde nessa faixa etária. MÉTODOS Revisão de literatura, com busca realizada entre abril de 2020 e abril de 2021 nas bases de dados Web of Science, Scopus, PubMed e Google Acadêmico, bem como em sites de órgãos oficiais brasileiros e estrangeiros. Foram selecionados documentos oficiais e estudos publicados a p…
Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes
Introduction: Healthy eating habits and cooking skills can contribute to the treatment of type 2 diabetes mellitus (T2DM). Objective: This study aimed to adapt, test, and qualitatively evaluate the sensory characteristics of food recipes for their application in a culinary intervention program for individuals with type 2 diabetes, called Nutrition and Culinary in the Kitchen. Methods: Nutrition and Culinary in the Kitchen is an intervention progr…
Princípios do Marco de Educação Alimentar e Nutricional na prática escolar
Em 2012, o "Marco de Referência de Educação Alimentar e Nutricional para Políticas Públicas" (Marco de EAN) apresentou uma nova concepção e princípios norteadores para a Educação Alimentar e Nutricional (EAN). O objetivo deste estudo foi analisar se o referencial proposto pelo Marco foi contemplado nas ações de Educação Alimentar e Nutricional (EAN) desenvolvidas por escolas. Realizou-se estudo qualitativo e exploratório, no qual foram convidadas…
Declaration of free sugars from fruits on food labels
Purpose The World Health Organization recommends limiting the intake of free sugars, which can be added to packaged foods and may appear on labels under different terms. The aim of this research was to analyse the evidence related to the declaration of free sugars from fruits on packaged food labels. Design/methodology/approach A scoping review was conducted following the recommendations of the Joanna Briggs Institute (JBI). Findings Ten eligible…
Influence of qualitative menu labeling on diners' food choices
Characterization of culinary preparations served in south Brazilian buffet restaurants
Introduction: The global trend of eating out seems to be associated with the consumption of culinary preparations of lower nutritional quality. However, commercial self-service buffet restaurants, where pricing is based on weight, seem to promote healthier eating. Objective: To characterize and analyze food preparations served in commercial self-service buffet restaurants in a southern Brazilian capital. Methods: An observational survey was condu…
Barriers and facilitators to the implementation of a qualitative menu labeling in a self-service buffet restaurant
Introduction: Eating out is associated with consuming lower-nutritional-quality foods. Restaurants can provide menu labeling for culinary preparations to assist consumers in their food choices. Qualitative information, such as ingredient lists and symbols indicating healthy options, appears to be more effective compared to quantitative models. However, the implementation relies on the collaboration and involvement of employees. Objective: To exam…
Brazilian consumers’ perceptions of traditional, original and homemade claims on food labels
Purpose This study aimed to investigate the perceptions of adult consumers about packaged foods labelled as traditional, original or homemade in Brazil. Design/methodology/approach Nine focus groups were conducted with a total of 44 adult participants living in Southern Brazil using semi-structured guiding questions and real food labels. Focus group discussions were audio-recorded, transcribed verbatim and subjected to thematic analysis. Findings…
A qualitative exploration of Brazilian parents' attitudes toward food additives through the lens of the Motivation and Opportunity as Determinants Model
Purpose This study aims to investigate parents’ attitudes toward food additives declared on food labels and the influence of food additives on food choices for their children. Design/methodology/approach Semi-structured interviews were conducted with parents of children aged 2–5 years living in Southern Brazil (n = 20). Interview transcripts were analyzed using inductive–deductive coding through the lens of the Motivation and Opportunity as Deter…
Consumer Attitudes and Food Labeling (10 works) · Psychology (7 works) · Medicine (5 works) · Sensory Analysis and Statistical Methods (5 works) · Environmental health (4 works) · Obesity, Physical Activity, Diet (4 works) · Political science (4 works) · Applied Psychology (3 works) · Business (3 works) · Focus group (3 works)