Renata Carvalho de Oliveira
Biographic Data
| ID | 6264201 |
|---|---|
| NAME | Renata Carvalho de Oliveira |
| GIVEN NAMES | Renata Carvalho |
| FAMILY NAME | de Oliveira |
| SIGNATURE | DE OLIVEIRA R C |
| AFFILIATIONS | Universidade Federal de Santa Catarina |
| ORCID | 0000-0002-7552-6643 |
| VERIFIED | Yes |
| TOTAL WORKS | 7 |
| TOTAL CITATIONS | 2 |
| AUTHOR COUNT | 7 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
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…
Influence of qualitative menu labeling on diners' food choices
Avaliação das boas práticas em restaurantes do município de Joinville, Santa Catarina
Introdução: O aumento da alimentação fora de casa tem relação direta com a expansão dos serviços de alimentação. Por conta dessa expansão, tornam-se necessários estudos que avaliem as condições higiênico-sanitárias e de boas práticas nos estabelecimentos. Objetivo: Avaliar as boas práticas de manipulação de alimentos em restaurantes de Joinville-SC. Método: Coleta de dados realizada por meio da aplicação da lista de verificação de boas práticas p…
Malaria and Hantavirus Pulmonary Syndrome in Gold Mining in the Amazon Region, Brazil
People living in mining regions are exposed to numerous biological agents by several specific types of transmission mechanisms. This study is designed to describe fatal hantavirus pulmonary syndrome (HPS) cases confirmed by serology and molecular analysis, where a seroprevalence survey was conducted in the gold mining regions of the state of Mato Grosso, in the official Amazon region, Brazil. Two fatal cases of HPS were confirmed in a mining area…
Sodium content on processed foods for snacks
Objective To assess the Na content reported on the labels of processed foods sold in Brazil that are usually consumed as snacks by children and adolescents. Design Cross-sectional study that assessed Na content and serving size reporting on processed food labels. Setting A supermarket that is part of a large chain in Brazil. Subjects All foods available for sale at the study’s location and reported in the literature as snacks present in the diets…
Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling
Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling
Sodium content on processed foods for snacks
Objective To assess the Na content reported on the labels of processed foods sold in Brazil that are usually consumed as snacks by children and adolescents. Design Cross-sectional study that assessed Na content and serving size reporting on processed food labels. Setting A supermarket that is part of a large chain in Brazil. Subjects All foods available for sale at the study’s location and reported in the literature as snacks present in the diets…
Malaria and Hantavirus Pulmonary Syndrome in Gold Mining in the Amazon Region, Brazil
People living in mining regions are exposed to numerous biological agents by several specific types of transmission mechanisms. This study is designed to describe fatal hantavirus pulmonary syndrome (HPS) cases confirmed by serology and molecular analysis, where a seroprevalence survey was conducted in the gold mining regions of the state of Mato Grosso, in the official Amazon region, Brazil. Two fatal cases of HPS were confirmed in a mining area…
Avaliação das boas práticas em restaurantes do município de Joinville, Santa Catarina
Introdução: O aumento da alimentação fora de casa tem relação direta com a expansão dos serviços de alimentação. Por conta dessa expansão, tornam-se necessários estudos que avaliem as condições higiênico-sanitárias e de boas práticas nos estabelecimentos. Objetivo: Avaliar as boas práticas de manipulação de alimentos em restaurantes de Joinville-SC. Método: Coleta de dados realizada por meio da aplicação da lista de verificação de boas práticas p…
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…
Consumer Attitudes and Food Labeling (6 works) · Environmental health (3 works) · Food Science (3 works) · Medicine (3 works) · Biology (2 works) · Business (2 works) · Chemistry (2 works) · Culinary Culture and Tourism (2 works) · Focus group (2 works) · Food choice (2 works)