Carla Adriano Martins
Biographic Data
| ID | 6262538 |
|---|---|
| NAME | Carla Adriano Martins |
| GIVEN NAMES | Carla Adriano |
| FAMILY NAME | Martins |
| SIGNATURE | MARTINS C A |
| AFFILIATIONS | Universidade Federal do Rio de Janeiro |
| ORCID | 0000-0002-6902-0232 |
| VERIFIED | Yes |
| TOTAL WORKS | 12 |
| TOTAL CITATIONS | 12 |
| AUTHOR COUNT | 12 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 2 |
A culinária doméstica nos guias alimentares brasileiros e suas interfaces com as políticas públicas de alimentação e nutrição e com a formação em Nutrição
Embora historicamente negligenciada, a culinária doméstica tem sido valorizada como elemento estruturante da Promoção da Alimentação Adequada e Saudável (PAAS) e de ações de Educação Alimentar e Nutricional (EAN) nas duas últimas décadas no Brasil. Este ensaio objetivou refletir sobre como a culinária é abordada nos Guias Alimentares brasileiros (Guias) e suas interfaces com as políticas públicas de alimentação e nutrição e com a formação em Nutr…
Food advertising in cooking shows on Brazilian free-to-air tv channels
Introduction: Cooking at home is linked to better diet quality. Cooking shows are a popular source for learning about home cooking. These programs usually feature food advertising. Objective: This cross-sectional study analyzed food advertising during cooking shows on Brazilian free-to-air TV channels. Methods: All the cooking shows on Brazil's four most popular free-to-air TV channels were recorded for two days in 2019. Advertisements identified…
Beyond the family's cooking frequency
Desenvolvimento de vídeos curtos como estratégia de educação alimentar e nutricional para promoção da culinária doméstica
Introdução: Documentos orientadores de alimentação adequada e saudável destacam a importância da culinária doméstica para sua promoção. Vídeos educativos vêm sendo utilizados como estratégias de educação alimentar e nutricional e são promissores para a abordagem da culinária doméstica. Objetivo: Apresentar o percurso metodológico de construção da websérie “Cidinha dá Jeito” e analisar a convergência dos conteúdos dos episódios com os guias alimen…
Aspectos da autonomia culinária de universitários antes e durante a pandemia de Covid-19
Introdução: A pandemia decorrente da contaminação por coronavírus (Covid-19) forçou países a implementarem regimes sanitários rígidos, incluindo medidas de isolamento social. Objetivo: Este estudo original avaliou aspectos da autonomia culinária de universitários antes e durante o isolamento social decorrente da pandemia da Covid-19. Método: Desenvolveu-se um estudo transversal descritivo, conduzido entre junho e julho de 2020, com a aplicação de…
The (scarce and circumscribed) culinary content in food-based dietary guidelines around the world
Objective: To evaluate the culinary content of key messages contained in food-based dietary guidelines (FBDG) available at the global online repository of the FAO of the UN. Design: Document analysis was conducted in August 2021 with data extraction of key messages explicitly related to cooking present in FBDG. Data were analysed inductively using thematic analysis. Setting: The FAO’s global repository of FBDG. Participants: Not applicable. Resul…
Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the Covid-19 lockdown
Purpose The current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown. Design/methodology/approach Data were collected from 473 UK-based consumers (63% female) in March 2020. A cross-sectional online survey measured variables including food insecurity prevalence, self-reported food waste, food management behaviours, confidence and frequency of use of a …
Usual”, “Healthy” or “Convenience” cooking practices patterns
Healthy”, “usual” and “convenience” cooking practices patterns
Parents' cooking skills confidence reduce children's consumption of ultra-processed foods
Sodium content and labelling of processed and ultra-processed food products marketed in Brazil
Objective To analyse the Na content and labelling of processed and ultra-processed food products marketed in Brazil. Design Cross-sectional study. Setting A large supermarket in Florianopolis, southern Brazil. Subjects Ingredient lists and Na information on nutrition labels of all processed and ultra-processed pre-prepared meals and prepared ingredients, used in lunch or dinner, available for sale in the supermarket. Results The study analysed 14…
Dietary guidelines to nourish humanity and the planet in the twenty-first century. A blueprint from Brazil
Objective To present and discuss the dietary guidelines issued by the Brazilian government in 2014. Design The present paper describes the aims of the guidelines, their shaping principles and the approach used in the development of recommendations. The main recommendations are outlined, their significance for the cultural, socio-economic and environmental aspects of sustainability is discussed, and their application to other countries is consider…
Sodium content and labelling of processed and ultra-processed food products marketed in Brazil
Objective To analyse the Na content and labelling of processed and ultra-processed food products marketed in Brazil. Design Cross-sectional study. Setting A large supermarket in Florianopolis, southern Brazil. Subjects Ingredient lists and Na information on nutrition labels of all processed and ultra-processed pre-prepared meals and prepared ingredients, used in lunch or dinner, available for sale in the supermarket. Results The study analysed 14…
Dietary guidelines to nourish humanity and the planet in the twenty-first century. A blueprint from Brazil
Objective To present and discuss the dietary guidelines issued by the Brazilian government in 2014. Design The present paper describes the aims of the guidelines, their shaping principles and the approach used in the development of recommendations. The main recommendations are outlined, their significance for the cultural, socio-economic and environmental aspects of sustainability is discussed, and their application to other countries is consider…
Parents' cooking skills confidence reduce children's consumption of ultra-processed foods
Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the Covid-19 lockdown
Purpose The current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown. Design/methodology/approach Data were collected from 473 UK-based consumers (63% female) in March 2020. A cross-sectional online survey measured variables including food insecurity prevalence, self-reported food waste, food management behaviours, confidence and frequency of use of a …
Usual”, “Healthy” or “Convenience” cooking practices patterns
Healthy”, “usual” and “convenience” cooking practices patterns
Aspectos da autonomia culinária de universitários antes e durante a pandemia de Covid-19
Introdução: A pandemia decorrente da contaminação por coronavírus (Covid-19) forçou países a implementarem regimes sanitários rígidos, incluindo medidas de isolamento social. Objetivo: Este estudo original avaliou aspectos da autonomia culinária de universitários antes e durante o isolamento social decorrente da pandemia da Covid-19. Método: Desenvolveu-se um estudo transversal descritivo, conduzido entre junho e julho de 2020, com a aplicação de…
The (scarce and circumscribed) culinary content in food-based dietary guidelines around the world
Objective: To evaluate the culinary content of key messages contained in food-based dietary guidelines (FBDG) available at the global online repository of the FAO of the UN. Design: Document analysis was conducted in August 2021 with data extraction of key messages explicitly related to cooking present in FBDG. Data were analysed inductively using thematic analysis. Setting: The FAO’s global repository of FBDG. Participants: Not applicable. Resul…
Desenvolvimento de vídeos curtos como estratégia de educação alimentar e nutricional para promoção da culinária doméstica
Introdução: Documentos orientadores de alimentação adequada e saudável destacam a importância da culinária doméstica para sua promoção. Vídeos educativos vêm sendo utilizados como estratégias de educação alimentar e nutricional e são promissores para a abordagem da culinária doméstica. Objetivo: Apresentar o percurso metodológico de construção da websérie “Cidinha dá Jeito” e analisar a convergência dos conteúdos dos episódios com os guias alimen…
A culinária doméstica nos guias alimentares brasileiros e suas interfaces com as políticas públicas de alimentação e nutrição e com a formação em Nutrição
Embora historicamente negligenciada, a culinária doméstica tem sido valorizada como elemento estruturante da Promoção da Alimentação Adequada e Saudável (PAAS) e de ações de Educação Alimentar e Nutricional (EAN) nas duas últimas décadas no Brasil. Este ensaio objetivou refletir sobre como a culinária é abordada nos Guias Alimentares brasileiros (Guias) e suas interfaces com as políticas públicas de alimentação e nutrição e com a formação em Nutr…
Food advertising in cooking shows on Brazilian free-to-air tv channels
Introduction: Cooking at home is linked to better diet quality. Cooking shows are a popular source for learning about home cooking. These programs usually feature food advertising. Objective: This cross-sectional study analyzed food advertising during cooking shows on Brazilian free-to-air TV channels. Methods: All the cooking shows on Brazil's four most popular free-to-air TV channels were recorded for two days in 2019. Advertisements identified…
Beyond the family's cooking frequency
Medicine (8 works) · Consumer Attitudes and Food Labeling (7 works) · Environmental health (7 works) · Food Science (7 works) · Nutritional Studies and Diet (5 works) · Art (4 works) · Biology (4 works) · Geography (4 works) · Obesity, Physical Activity, Diet (4 works) · Aesthetics (3 works)