Ana Carolina Fernandes
Biographic Data
| ID | 3905208 |
|---|---|
| NAME | Ana Carolina Fernandes |
| GIVEN NAMES | Ana Carolina |
| FAMILY NAME | Fernandes |
| SIGNATURE | FERNANDES A C |
| AFFILIATIONS | Universidade Federal de Santa Catarina |
| ORCID | 0000-0002-8179-4855 |
| VERIFIED | Yes |
| TOTAL WORKS | 18 |
| TOTAL CITATIONS | 10 |
| AUTHOR COUNT | 18 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 2 |
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…
Identifying key factors that encourage vegetable intake by young adults
Purpose Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults as they form food consumption habits. There is a growing interest in the circular economy of hospitality and sustainability of current dietary patterns in light of climate change and an expanding global population. The food value chain needs to be considered both…
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…
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 …
Association of personal characteristics and cooking skills with vegetable consumption frequency among university students
Consulta do registo de saúde eletrônico
Introdução: A bioética surgiu da necessidade de regulamentar um código de conduta ética que evitasse as práticas médicas abusivas realizadas durante vários séculos. O Procedimento Deliberativo (PD) aplicado à medicina, ajuda na tomada de decisões éticas de forma ponderada e justa. Com a apresentação deste caso clínico pretende-se exemplificar a importância da aplicação do PD na prática clínica em Medicina Geral e Familiar (MGF). Apresentação do c…
Glória feita de sátira
Esse trabalho pretende investigar o filme A grande guerra (1959), do diretor italiano Mario Monicelli. Acusado de anti-patriotismo à época de seu lançamento, a obra revisita os conflitos da Primeira Guerra Mundial em um registro cínico e tragicômico. Monicelli é considerado um dos nomes mais expressivos do gênero das Commedia all'italiana, um estilo popular que dominou o cinema italiano nas décadas de 60 e 70, caracterizado pela crítica social e …
Use of added sugars in packaged foods sold in Brazil
Objective Studies have shown that the consumption of added sugars may be associated with harmful health effects. The present study investigated the presence and types of added sugars in packaged foods. Design Cross-sectional analysis of the presence and types of added sugars in the ingredients lists of packaged foods sold in a major Brazilian supermarket. The nomenclature of ingredients classified as added sugars and their frequency were identifi…
Where are the low-calorie sweeteners? An analysis of the presence and types of low-calorie sweeteners in packaged foods sold in Brazil from food labelling
Objective Studies have shown that consumption of low-calorie sweeteners (LCS) may be associated with harmful health effects. The current study investigated the presence and types of LCS added to packaged foods. Design Cross-sectional study analysing the presence and types of LCS in the ingredients lists of packaged foods sold at a major Brazilian supermarket. To identify types of LCS allowed for use in foods in Brazil, current legislation was con…
Positive impact of a cooking skills intervention among Brazilian university students
Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling
Positive impact of a cooking skills intervention among Brazilian university students
Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling
Association of personal characteristics and cooking skills with vegetable consumption frequency among university students
Glória feita de sátira
Esse trabalho pretende investigar o filme A grande guerra (1959), do diretor italiano Mario Monicelli. Acusado de anti-patriotismo à época de seu lançamento, a obra revisita os conflitos da Primeira Guerra Mundial em um registro cínico e tragicômico. Monicelli é considerado um dos nomes mais expressivos do gênero das Commedia all'italiana, um estilo popular que dominou o cinema italiano nas décadas de 60 e 70, caracterizado pela crítica social e …
Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling
Use of added sugars in packaged foods sold in Brazil
Objective Studies have shown that the consumption of added sugars may be associated with harmful health effects. The present study investigated the presence and types of added sugars in packaged foods. Design Cross-sectional analysis of the presence and types of added sugars in the ingredients lists of packaged foods sold in a major Brazilian supermarket. The nomenclature of ingredients classified as added sugars and their frequency were identifi…
Where are the low-calorie sweeteners? An analysis of the presence and types of low-calorie sweeteners in packaged foods sold in Brazil from food labelling
Objective Studies have shown that consumption of low-calorie sweeteners (LCS) may be associated with harmful health effects. The current study investigated the presence and types of LCS added to packaged foods. Design Cross-sectional study analysing the presence and types of LCS in the ingredients lists of packaged foods sold at a major Brazilian supermarket. To identify types of LCS allowed for use in foods in Brazil, current legislation was con…
Positive impact of a cooking skills intervention among Brazilian university students
Consulta do registo de saúde eletrônico
Introdução: A bioética surgiu da necessidade de regulamentar um código de conduta ética que evitasse as práticas médicas abusivas realizadas durante vários séculos. O Procedimento Deliberativo (PD) aplicado à medicina, ajuda na tomada de decisões éticas de forma ponderada e justa. Com a apresentação deste caso clínico pretende-se exemplificar a importância da aplicação do PD na prática clínica em Medicina Geral e Familiar (MGF). Apresentação do c…
Glória feita de sátira
Esse trabalho pretende investigar o filme A grande guerra (1959), do diretor italiano Mario Monicelli. Acusado de anti-patriotismo à época de seu lançamento, a obra revisita os conflitos da Primeira Guerra Mundial em um registro cínico e tragicômico. Monicelli é considerado um dos nomes mais expressivos do gênero das Commedia all'italiana, um estilo popular que dominou o cinema italiano nas décadas de 60 e 70, caracterizado pela crítica social e …
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 …
Association of personal characteristics and cooking skills with vegetable consumption frequency among university students
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…
Identifying key factors that encourage vegetable intake by young adults
Purpose Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults as they form food consumption habits. There is a growing interest in the circular economy of hospitality and sustainability of current dietary patterns in light of climate change and an expanding global population. The food value chain needs to be considered both…
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 (14 works) · Medicine (10 works) · Environmental health (8 works) · Obesity, Physical Activity, Diet (7 works) · Food Science (6 works) · Psychology (6 works) · Biology (5 works) · Business (5 works) · Food choice (5 works) · Nutritional Studies and Diet (5 works)