Carla Martins

NUPENS/USP

Introduction. Frequent use of ultra-processed foods (UPF) leads to poor health outcomes, and the population must avoid their consumption. Objective. To assess the occurrence of ultra-processed foods (UPFs) in culinary lunch menus from various institutional food services. Materials and methods. Over one month, the five institutional food services an...

Objective: The aim of this study was to investigate the involvement of Brazilian adolescents in home cooking, estimating its associations with sex and socioeconomic status. Methods: This cross-sectional study involved a probabilistic sample of 14- to 19-y-olds enrolled in 29 public schools in the municipality of Juiz de Fora, MG, Southeast Brazi...

Objective To evaluate the culinary content of key messages contained in food-based dietary guidelines (FBDGs) available at the global online repository of the Food and Agriculture Organization of the United Nations (FAO). Design Document analysis was conducted in August 2021 with data extraction of key messages explicitly related to cooking presen...

ResumoIntrodução: A pandemia decorrente da contaminação por coronavírus (Covid-19) forçou países a implementarem regimes sanitários rígidos, incluindo medidas de isolamento social. Objetivo: Este estudo original avaliou aspectos da autonomia culinária de universitários antes e durante o isolamento social decorrente da pandemia da Covid-19. Método:...

Introdução: O consumo excessivo de sódio no Brasil é majoritariamente decorrente do uso indiscriminado de sal e condimentos ultraprocessados durante o preparo de refeições, sendo que a influência masculina em tais atividades necessita, ainda, de maior exploração. Objetivos: Este trabalho visa investigar a participação paterna na alimentação familia...

Background The consumption of ultra-processed foods has increased worldwide and has been related to the occurrence of obesity and other non-communicable diseases. However, little is known about the environmental effects of ultra-processed foods. We aimed to assess the temporal trends in greenhouse gas emissions (GHGE), water footprint, and ecologic...

The current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown. Data were collected from 473 UK based consumers (63% female) from in March 2020. A cross-sectional online survey measured variables including, food insecurity prevalence, self-reported food wa...

This study aimed to evaluate the association between eating context patterns and ultra-processed food consumption at two main meal occasions in a representative sample of UK adolescents. Data was acquired from four-day food records of adolescents aged 11–18 years, who participated in the 2014–2016 UK National Diet and Nutrition Survey (n=542). The...

Food systems are significant sources of global greenhouse gas emissions (GHGE). Since emission intensity varies greatly between different foods, changing food choices towards those with lower GHGE could make an important contribution to mitigating climate change. Public engagement events offer an opportunity to communicate these multifaceted issues...

In this paper, we discuss the use of natural language processing (NLP) and artificial intelligence (AI) to analyse nutritional and sustainability aspects of recipes and food. We present the state of the art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical n...

Background: We aim to assess the trends in the consumption of unprocessed or minimally processed, processed, and ultra-processed animal products, and the environmental impacts associated with them. Methods: We have used data from five Brazilian Household Budget Surveys (1987, 1996, 2003, 2009, 2017). Animal products (beef, pork, poultry, eggs, fis...

Food is widely acknowledged as a major contributor to climate change but estimates of food-related greenhouse gas (GHG) emissions frequently consider supply chain stages only up to the farm gate or regional distribution centres. Here we estimate GHG emissions associated with different cooking methods and appliances in the UK. Data on current cookin...

Food is widely acknowledged as a significant contributor to climate change. Yet, estimates of food-related greenhouse gas emissions frequently consider supply chain stages only up to farm gate or regional distribution centres. Here, we estimate greenhouse gas emissions associated with different cooking methods and appliances in the UK. Data on curr...

This study identified adults' cooking practices patterns and tested their associations with children's consumption of ultra-processed foods. Cross-sectional study conducted with 551 adult-child pairs from São Paulo, Brazil. Children's food consumption was collected through dietary recalls. Adults' cooking practices were identified using a questionn...

The cooking of food is a nexus point for multiple issues. Cooking is intertwined with dietary choices, affects the nutrient content and environmental impacts of food, and is linked to time use and gender roles in the home. Due to its intersectionality, changing cooking practices can potentially impact upon multiple Sustainable Development Goals. Ho...

More info about this project: https://www.youtube.com/channel/UC0THrZPq5A8tefm486SEz8g - Funding: CNPq/Grant number 408398/2017-5

Ultra-processed foods are industrial formulations requiring little if any preparation before consumption. Their consumption is increasing in many countries and one of the possible determinants is the decrease in home cooking. As parents are key for family meals, we analysed the influence of parents' cooking skills confidence on children's consumpti...

Objective Describe the development and the reliability assessment of an index that evaluates the confidence in performing cooking skills considered relevant in Brazil. Methods The development of the Cooking Skills Index was based on the self-efficacy beliefs and its theoretical reference was the Dietary Guidelines for the Brazilian Population. It m...

Comunicação oral apresentada no X Congresso Brasileiro de Epidemiologia

To present and discuss the dietary guidelines issued by the Brazilian government in 2014. The present paper describes the aims of the guidelines, their shaping principles and the approach used in the development of recommendations. The main recommendations are outlined, their significance for the cultural, socio-economic and environmental aspects o...

(Those listed here were responsible for the technical coordination and formulation of these official national dietary guidelines issued by the Brazilian federal Ministry of Health. The abstract is taken from the preamble by the General Coordination of Food and Nutrition, Ministry of Health, Brasília) The World Health Organization (WHO) recommends,...

Objective: To analyse the Na content and labelling of processed and ultra-processed food products marketed in Brazil. Design: Cross-sectional study. Setting: A large supermarket in Florianopolis, southern Brazil. Subjects: Ingredient lists and Na information on nutrition labels of all processed and ultra-processed pre-prepared meals and prep...

Objetivo: Identificar iniciativas de humanizacao na alimentacao hospitalar a partir da percepcao dos nutricionistas de hospitais de Florianopolis, SC. Metodos: Abordagem qualitativa, do tipo exploratoria, atraves da tecnica de grupos focais com auxilio de perguntas norteadoras e guia de entrevista. Participaram 23 nutricionistas de quatro hospitais...