Publications by authors named "Ana Paula Gines Geraldo"
To develop, apply and evaluate the impact of cooking knowledge refresher classes (CKRC) on the cooking skills of university students. University students who participated in the first phase of the Nutrition and Culinary in the Kitchen (NCK) intervention A quasi-experimental cooking class intervention was conducted to reinforce cooking skills. Participants completed a validated online survey before and after the intervention.
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- Menu labeling is intended to encourage healthier food choices in self-service buffet restaurants by providing qualitative information about dishes, including ingredients and highlights for organic vegetables.
- A controlled study showed that despite no significant changes in portion sizes, 31% of diners noticed the labels, with 57% of those influenced by them in their food selections.
- The study suggested that qualitative menu labeling not only raised diner awareness but also motivated restaurant managers to improve meal quality and reconsider recipes, indicating potential benefits for promoting healthier eating habits.
Objective: To investigate the impact of the Nutrition and Culinary in the Kitchen (NCK) Program on the cooking skills of Brazilian individuals with type 2 diabetes mellitus (T2DM).
Methods: A randomized controlled intervention study was performed, with intervention and control groups. The intervention group participated in weekly sessions of the NCK Program for six weeks (including two in-person practical cooking and three online cooking workshops).
There has been an increasing consumption of processed and ultra-processed foods, accompanied by growing concerns about the relationship between diet quality and health. Whole-grain foods, composed of cereals and pseudocereals, are recommended as part of a healthy diet, and food labeling is an important tool for consumers to identify the presence of whole grains in packaged foods. This study aimed to analyze the use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals (amaranth, quinoa, and buckwheat) in Brazil.
View Article and Find Full Text PDFObjective: The aim of the current study was to identify and describe the meal and snack patterns (breakfast, mid-morning snack, lunch, mid-afternoon snack, dinner and evening snack) of public schoolchildren.
Design: Cross-sectional study. Information on the previous day's food intake was obtained through the Web-CAAFE (Food Intake and Physical Activity of Schoolchildren), an interactive questionnaire, which divides daily food consumption into three meals (breakfast, lunch and dinner) and three snacks (mid-morning, mid-afternoon and evening).
Objective: To compare the nutritional value of meals provided by companies participating in the Workers' Meal Program in the city of São Paulo, Brazil, to the nutritional recommendations and guidelines established by the Ministry of Health for the Brazilian population.
Methods: The 72 companies studied were grouped according to economic sector (industrial, services, or commerce), size (micro, small, medium, or large), meal preparation modality (prepared on-site by the company itself, on-site by a hired caterer, or off-site by a hired caterer), and supervision by a dietitian (yes or no). The per capita amount of food was determined based on the lunch, dinner, and supper menus for three days.