Ana Paula Gines Geraldo
Biographic Data
| ID | 3517817 |
|---|---|
| NAME | Ana Paula Gines Geraldo |
| GIVEN NAMES | Ana Paula Gines |
| FAMILY NAME | Geraldo |
| SIGNATURE | GERALDO A P G |
| AFFILIATIONS | Universidade Federal de Santa Catarina |
| ORCID | 0000-0002-9716-601X |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 6 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2008 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
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…
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…
Elaboração de material audiovisual sobre desenvolvimento de produtos sem glúten, com foco em biscoitos, destinado a uma capacitação em cooperativa de castanha-do-brasil
Os projetos de extensão universitária permitem a popularização da ciência e, quando realizados em conjunto com cooperativas brasileiras, auxiliam no desenvolvimento das mesmas. No ano de 2021, foi feita a elaboração de material audiovisual para a videoaula intitulada "Desenvolvimento de produtos sem glúten em cooperativas de castanha-do-brasil: oportunidade e inovação", que faz parte de um projeto de pesquisa, extensão e desenvolvimento tecnológi…
Meal and snack patterns of 7–13-year-old schoolchildren in southern Brazil
Objective: The aim of the current study was to identify and describe the meal and snack patterns (breakfast, mid-morning snack, lunch, mid-afternoon snack, dinner and evening snack) of public schoolchildren. Design: Cross-sectional study. Information on the previous day’s food intake was obtained through the Web-CAAFE (Food Intake and Physical Activity of Schoolchildren), an interactive questionnaire, which divides daily food consumption into thr…
Aspectos dietéticos das refeições oferecidas por empresas participantes do Programa de Alimentação do Trabalhador na Cidade de São Paulo, Brasil
More specific action is required targeting company officers and managers in charge of food and nutrition services, especially in companies without dietitian supervision
No prominent works on this page.
Aspectos dietéticos das refeições oferecidas por empresas participantes do Programa de Alimentação do Trabalhador na Cidade de São Paulo, Brasil
More specific action is required targeting company officers and managers in charge of food and nutrition services, especially in companies without dietitian supervision
Meal and snack patterns of 7–13-year-old schoolchildren in southern Brazil
Objective: The aim of the current study was to identify and describe the meal and snack patterns (breakfast, mid-morning snack, lunch, mid-afternoon snack, dinner and evening snack) of public schoolchildren. Design: Cross-sectional study. Information on the previous day’s food intake was obtained through the Web-CAAFE (Food Intake and Physical Activity of Schoolchildren), an interactive questionnaire, which divides daily food consumption into thr…
Elaboração de material audiovisual sobre desenvolvimento de produtos sem glúten, com foco em biscoitos, destinado a uma capacitação em cooperativa de castanha-do-brasil
Os projetos de extensão universitária permitem a popularização da ciência e, quando realizados em conjunto com cooperativas brasileiras, auxiliam no desenvolvimento das mesmas. No ano de 2021, foi feita a elaboração de material audiovisual para a videoaula intitulada "Desenvolvimento de produtos sem glúten em cooperativas de castanha-do-brasil: oportunidade e inovação", que faz parte de um projeto de pesquisa, extensão e desenvolvimento tecnológi…
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…
Influence of qualitative menu labeling on diners' food choices
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…
Consumer Attitudes and Food Labeling (5 works) · Obesity, Physical Activity, Diet (3 works) · Art (2 works) · Food Science (2 works) · Humanities (2 works) · Medicine (2 works) · Nutritional Studies and Diet (2 works) · Sensory Analysis and Statistical Methods (2 works) · Advertising (1 works) · Agricultural and Food Sciences (1 works)