Giovanna Medeiros Rataichesck Fiates
Biographic Data
| ID | 94501 |
|---|---|
| NAME | Giovanna Medeiros Rataichesck Fiates |
| GIVEN NAMES | Giovanna Medeiros Rataichesck |
| FAMILY NAME | Fiates |
| SIGNATURE | FIATES G M R |
| AFFILIATIONS | Universidade Federal de Santa Catarina |
| ORCID | 0000-0001-7830-1215 |
| VERIFIED | Yes |
| TOTAL WORKS | 19 |
| TOTAL CITATIONS | 7 |
| AUTHOR COUNT | 19 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2008 |
| 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…
Unravelling the role of social media on young adults’ cooking journey
Purpose This study aims to investigate how social media influences the culinary learning journey of young adults in Brazil. Design/methodology/approach This study used qualitative research by using semi-structured interviews with 31 young adults (aged 19–24 years) living in the Southern region of Brazil, who interacted with social media cooking content and put the acquired information into practice when cooking at home. Interviews were audio reco…
Mothers' perceptions about cooking at home
Cooking using social media
Purpose This study explored how Brazilian young adults who cook interact with cooking-related content on social media and how such content fits their cooking routine. Design/methodology/approach Semi-structured interviews ( n = 31) were transcribed, inductively and reflexively thematic analysed. Findings Interactions happened both in recreational and intentional ways, which coexisted and alternated depending on participants' motives and schedules…
Beyond catching a glimpse
Purpose The study aims to explore how young adults perceive cooking contents on social media and their interaction with it. Design/methodology/approach Qualitative study using semi structured interviews with Brazilian young adults who cook (19–24 years old, n = 31) was the method employed. Interview audio recordings were transcribed and submitted to inductive and reflexive thematic analysis. Findings Data analysis generated six different themes. …
Mothers’ Perceptions About Cooking at Home
Background: Cooking at home has been associated with better diet quality and, consequently, promoted by nutrition guidelines as necessary to avoid or reduce ultra-processed food consumption. Mothers are the main agents of culinary socialization, and the main cooks in the context of the home environment. Therefore, to effectively put dietary guidelines into practice it is desirable that public policies be informed by mothers’ perceptions about hom…
Perceptions of Brazilian young adults about cooking
Introdução: Cozinhar em casa pode promover uma alimentação mais saudável. Porém, uma possível redução na transmissão de conhecimentos e habilidades culinárias parece prejudicar a confiança e a autonomia dos jovens para preparar as refeições. Para informar o desenvolvimento de iniciativas que apoiem os adultos jovens a superar as barreiras para cozinhar e melhorar a qualidade da dieta, é importante investigar o processo de socialização culinária n…
Food choices and perceptions of consumers with body image dissatisfaction about the “healthy foods” section of a supermarket
Purpose Social expectations of body image can generate negative body feelings, exacerbate compensatory behaviors and discourage healthy food choices. This study examined the food choices and perceptions of adult consumers dissatisfied with their body image about food products available in the “healthy foods” section of a Brazilian supermarket. Design/methodology/approach Exploratory, descriptive and qualitative study. Body image dissatisfaction w…
Neighborhood factors associated with leisure-time physical activity in a Brazilian city
The purpose of this study was to estimate the association between environmental variables and leisure-time physical activity levels in an adult population of a medium-sized city in Brazil. This is a cross-sectional study with a sample of 965 adults (20–59 years). Individual, socioeconomic, demographic and behavioral data were obtained through a population-based survey. Environmental data were collected through direct observation and subsequently …
Analysis of Recipes Shared as ‘Healthy’ in a Popular Brazilian Website
Cooking is crucial to the achievement of healthy eating habits, and the internet, as host of culinary recipes websites, is a medium for the dissemination of cooking-related content. Research has revealed that most recipes available on internet sites do not have healthy characteristics when compared to recommendations for healthy eating, even the ones promoted as 'healthy'. This study investigated culinary recipes available on the 'healthy eating'…
Percepções de indivíduos sobre o ato de cozinhar no ambiente doméstico
O objetivo da presente revisão integrativa foi identificar estudos qualitativos que abordam a percepção de indivíduos sobre o ato de cozinhar no ambiente doméstico. Realizou-se busca sistemática em português e inglês nas bases de dados Scopus e SciELO, sem limite de data e idioma. Foram identificados e selecionados 26 artigos publicados entre os anos de 2004 e 2017 que exploraram como objetivo principal, ou como resultado secundário, perspectivas…
Finding my own way in the kitchen from maternal influence and beyond – A grounded theory study based on Brazilian women's life stories
Meal planning by high and low health conscious individuals during a simulated shop in the supermarket
Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling
Perceptions and choices of Brazilian children as consumers of food products
Perfil da escolha alimentar de arroz e feijão na alimentação fora de casa em restaurante de bufê por peso
Estudo transversal que descreve a prevalência e fatores associados à escolha de arroz e feijão (EAF) entre comensais de um restaurante de bufê por peso. Coletou-se características antropométricas, sociodemográficas e comportamentais, o peso e a fotografia do prato escolhido. A amostra representativa foi composta por 675 comensais, entre 16-81 anos, e analisada uma subamostra de 396, composta por dois grupos: EAF e não EAF. O teste qui-quadrado ex…
Fatores comportamentais associados ao sobrepeso e à obesidade em escolares do Estado de Santa Catarina
Foi realizado estudo transversal com 4.964 escolares do ensino fundamental do Estado de Santa Catarina para verificar associação entre as variáveis socioeconômicas e de atividade física com o sobrepeso e a obesidade, estes últimos diagnosticados a partir do índice de massa Corporal (ImC). Foram estimadas, por ponto e por intervalo com 95% de confiança, as prevalências de sobrepeso e obesidade, variáveis de desfecho. As razões de prevalência foram…
Comportamento consumidor, hábitos alimentares e consumo de televisão por escolares de Florianópolis
OBJETIVO: Identificar o comportamento consumidor de escolares em relação aos seus hábitos alimentares e a influência da televisão. MÉTODOS: Trata-se de estudo piloto com 57 escolares com idades entre 7 e 10 anos, do ensino fundamental de uma escola particular localizada em Florianópolis (SC). Foi utilizado um questionário, desenvolvido especialmente para a pesquisa, e realizada avaliação antropométrica. Os dados foram analisados utilizando testes…
Television use and food choices of children
Comportamento consumidor, hábitos alimentares e consumo de televisão por escolares de Florianópolis
OBJETIVO: Identificar o comportamento consumidor de escolares em relação aos seus hábitos alimentares e a influência da televisão. MÉTODOS: Trata-se de estudo piloto com 57 escolares com idades entre 7 e 10 anos, do ensino fundamental de uma escola particular localizada em Florianópolis (SC). Foi utilizado um questionário, desenvolvido especialmente para a pesquisa, e realizada avaliação antropométrica. Os dados foram analisados utilizando testes…
Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling
Finding my own way in the kitchen from maternal influence and beyond – A grounded theory study based on Brazilian women's life stories
Television use and food choices of children
Comportamento consumidor, hábitos alimentares e consumo de televisão por escolares de Florianópolis
OBJETIVO: Identificar o comportamento consumidor de escolares em relação aos seus hábitos alimentares e a influência da televisão. MÉTODOS: Trata-se de estudo piloto com 57 escolares com idades entre 7 e 10 anos, do ensino fundamental de uma escola particular localizada em Florianópolis (SC). Foi utilizado um questionário, desenvolvido especialmente para a pesquisa, e realizada avaliação antropométrica. Os dados foram analisados utilizando testes…
Television use and food choices of children
Fatores comportamentais associados ao sobrepeso e à obesidade em escolares do Estado de Santa Catarina
Foi realizado estudo transversal com 4.964 escolares do ensino fundamental do Estado de Santa Catarina para verificar associação entre as variáveis socioeconômicas e de atividade física com o sobrepeso e a obesidade, estes últimos diagnosticados a partir do índice de massa Corporal (ImC). Foram estimadas, por ponto e por intervalo com 95% de confiança, as prevalências de sobrepeso e obesidade, variáveis de desfecho. As razões de prevalência foram…
Perfil da escolha alimentar de arroz e feijão na alimentação fora de casa em restaurante de bufê por peso
Estudo transversal que descreve a prevalência e fatores associados à escolha de arroz e feijão (EAF) entre comensais de um restaurante de bufê por peso. Coletou-se características antropométricas, sociodemográficas e comportamentais, o peso e a fotografia do prato escolhido. A amostra representativa foi composta por 675 comensais, entre 16-81 anos, e analisada uma subamostra de 396, composta por dois grupos: EAF e não EAF. O teste qui-quadrado ex…
Perceptions and choices of Brazilian children as consumers of food products
Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling
Percepções de indivíduos sobre o ato de cozinhar no ambiente doméstico
O objetivo da presente revisão integrativa foi identificar estudos qualitativos que abordam a percepção de indivíduos sobre o ato de cozinhar no ambiente doméstico. Realizou-se busca sistemática em português e inglês nas bases de dados Scopus e SciELO, sem limite de data e idioma. Foram identificados e selecionados 26 artigos publicados entre os anos de 2004 e 2017 que exploraram como objetivo principal, ou como resultado secundário, perspectivas…
Finding my own way in the kitchen from maternal influence and beyond – A grounded theory study based on Brazilian women's life stories
Meal planning by high and low health conscious individuals during a simulated shop in the supermarket
Neighborhood factors associated with leisure-time physical activity in a Brazilian city
The purpose of this study was to estimate the association between environmental variables and leisure-time physical activity levels in an adult population of a medium-sized city in Brazil. This is a cross-sectional study with a sample of 965 adults (20–59 years). Individual, socioeconomic, demographic and behavioral data were obtained through a population-based survey. Environmental data were collected through direct observation and subsequently …
Analysis of Recipes Shared as ‘Healthy’ in a Popular Brazilian Website
Cooking is crucial to the achievement of healthy eating habits, and the internet, as host of culinary recipes websites, is a medium for the dissemination of cooking-related content. Research has revealed that most recipes available on internet sites do not have healthy characteristics when compared to recommendations for healthy eating, even the ones promoted as 'healthy'. This study investigated culinary recipes available on the 'healthy eating'…
Perceptions of Brazilian young adults about cooking
Introdução: Cozinhar em casa pode promover uma alimentação mais saudável. Porém, uma possível redução na transmissão de conhecimentos e habilidades culinárias parece prejudicar a confiança e a autonomia dos jovens para preparar as refeições. Para informar o desenvolvimento de iniciativas que apoiem os adultos jovens a superar as barreiras para cozinhar e melhorar a qualidade da dieta, é importante investigar o processo de socialização culinária n…
Food choices and perceptions of consumers with body image dissatisfaction about the “healthy foods” section of a supermarket
Purpose Social expectations of body image can generate negative body feelings, exacerbate compensatory behaviors and discourage healthy food choices. This study examined the food choices and perceptions of adult consumers dissatisfied with their body image about food products available in the “healthy foods” section of a Brazilian supermarket. Design/methodology/approach Exploratory, descriptive and qualitative study. Body image dissatisfaction w…
Cooking using social media
Purpose This study explored how Brazilian young adults who cook interact with cooking-related content on social media and how such content fits their cooking routine. Design/methodology/approach Semi-structured interviews ( n = 31) were transcribed, inductively and reflexively thematic analysed. Findings Interactions happened both in recreational and intentional ways, which coexisted and alternated depending on participants' motives and schedules…
Beyond catching a glimpse
Purpose The study aims to explore how young adults perceive cooking contents on social media and their interaction with it. Design/methodology/approach Qualitative study using semi structured interviews with Brazilian young adults who cook (19–24 years old, n = 31) was the method employed. Interview audio recordings were transcribed and submitted to inductive and reflexive thematic analysis. Findings Data analysis generated six different themes. …
Mothers’ Perceptions About Cooking at Home
Background: Cooking at home has been associated with better diet quality and, consequently, promoted by nutrition guidelines as necessary to avoid or reduce ultra-processed food consumption. Mothers are the main agents of culinary socialization, and the main cooks in the context of the home environment. Therefore, to effectively put dietary guidelines into practice it is desirable that public policies be informed by mothers’ perceptions about hom…
Unravelling the role of social media on young adults’ cooking journey
Purpose This study aims to investigate how social media influences the culinary learning journey of young adults in Brazil. Design/methodology/approach This study used qualitative research by using semi-structured interviews with 31 young adults (aged 19–24 years) living in the Southern region of Brazil, who interacted with social media cooking content and put the acquired information into practice when cooking at home. Interviews were audio reco…
Mothers' perceptions about cooking at home
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…
Psychology (12 works) · Obesity, Physical Activity, Diet (10 works) · Medicine (9 works) · Consumer Attitudes and Food Labeling (8 works) · Sociology (7 works) · Business (6 works) · Food Science (6 works) · Marketing (6 works) · Social Psychology (6 works) · Advertising (5 works)