Tailane Scapin
Biographic Data
| ID | 7558920 |
|---|---|
| NAME | Tailane Scapin |
| GIVEN NAMES | Tailane |
| FAMILY NAME | Scapin |
| SIGNATURE | SCAPIN T |
| AFFILIATIONS | Universidade Federal de Santa Catarina |
| ORCID | 0000-0002-2328-1277 |
| VERIFIED | Yes |
| TOTAL WORKS | 7 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 7 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Exploring Adolescents’ Exposure and Interactions With Online Food Delivery Apps in Three Southeast Asian Countries
Global market trends and financial performance of the corporate fast-food industry and their potential contributions to diets high in meat and ultra-processed foods
BACKGROUND: The fast-food industry has transformed substantially in recent decades - from diverse, locally rooted providers into a globalised, and increasingly corporate-led industry. Corporate fast-food retailers (FFRs) represent a key retail channel through which both ultra-processed foods and intensively produced animal source foods are consumed and normalised within corporate-industrial food systems. These dietary patterns are strongly associ…
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…
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…
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…
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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…
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…
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…
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…
Exploring Adolescents’ Exposure and Interactions With Online Food Delivery Apps in Three Southeast Asian Countries
Global market trends and financial performance of the corporate fast-food industry and their potential contributions to diets high in meat and ultra-processed foods
BACKGROUND: The fast-food industry has transformed substantially in recent decades - from diverse, locally rooted providers into a globalised, and increasingly corporate-led industry. Corporate fast-food retailers (FFRs) represent a key retail channel through which both ultra-processed foods and intensively produced animal source foods are consumed and normalised within corporate-industrial food systems. These dietary patterns are strongly associ…
Consumer Attitudes and Food Labeling (5 works) · Environmental health (4 works) · Medicine (4 works) · Nutritional Studies and Diet (4 works) · Biology (3 works) · Food Science (3 works) · Biochemical Analysis and Sensing Techniques (2 works) · Biotechnology (2 works) · Business (2 works) · Chemistry (2 works)