Natalia Fogolari
Biographic Data
| ID | 6264882 |
|---|---|
| NAME | Natalia Fogolari |
| GIVEN NAMES | Natalia |
| FAMILY NAME | Fogolari |
| SIGNATURE | FOGOLARI N |
| AFFILIATIONS | Universidade Federal de Santa Catarina |
| ORCID | 0000-0002-0456-9718 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2024 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
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
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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 (3 works) · Culinary Culture and Tourism (2 works) · Advertising (1 works) · Business (1 works) · Chemistry (1 works) · Communication (1 works) · Dried fish (1 works) · Fish (1 works) · Focus group (1 works) · Food choice (1 works)