Diogo Thimoteo da Cunha

Diogo Thimoteo da Cunha
University of Campinas | UNICAMP · Faculdade de Ciências Aplicadas - Limeira (FCA)

BSc, MSc, PhD

About

89
Publications
131,936
Reads
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1,550
Citations
Additional affiliations
January 2008 - April 2015
Universidade Federal de São Paulo
Position
  • Researcher

Publications

Publications (89)
Article
The objective of this study was to identify and characterize the optimistic bias (OB) phenomenon in food handlers in relation to foodborne disease. This study examined 176 food handlers from different food businesses in Santos – Brazil, as follows: street food kiosks, beach kiosks, restaurants, hospitals, and school meal services. The individuals i...
Article
Full-text available
A total of 59 public schools and day care centres in nine municipalities of Baixada Santista – Brazil were randomly selected and evaluated. The sanitary conditions were evaluated by applying a validated checklist specific to school meal service. The questions were scored according to the health risks detected. A percentage of conformity to good man...
Article
Dark kitchens are restaurants with no storefronts, no direct customer interaction and delivery-only commercial kitchens that rent out shared or private kitchen spaces to food businesses. The objective of this study is to determine consumers' knowledge about dark kitchens and the factors that influence willingness to pay and intention to purchase me...
Article
Full-text available
The consumption of sprouts has increased as the germination process causes changes in the chemical composition of the seeds, improving their nutritional value. The aim of this work was to compare the total phenolic content and antioxidant capacity of broccoli, lentils and wheat sprouts before and after in vitro digestion, and the total phenolic con...
Article
The Power of Food Scale (PFS) is a questionnaire for self-assessing the motivation to consume palatable foods, especially in environments where food is abundant and constantly available. This study aimed to a) assess the factorial structure of the PFS in a Brazilian sample and b) examine the relationship between the power of food and body image dis...
Article
Full-text available
This study aims to discuss the use of multiple layers of defence to prevent foodborne illness in restaurants. A defence model was developed based on Reason's Swiss Cheese Model. Reason's model was extended by adding the concept of Hazard Analysis and Critical Control Points, as well as Five Keys to Safer Food. The defence system was divided into se...
Article
Foodborne diseases (FBD) generate a substantial burden on society and individual; however, it is not clear how consumers perceive the impact of different consequences of FBD on individual lifestyles. This study aims to investigate consumer risk perceptions of FBD, considering different consequences and scenarios. A cross-sectional study was carried...
Article
Risk scores are used worldwide to predict foodborne disease (FBD) outbreaks in the food service industry. This study aims to develop and validate a new method for the calculation of the FBD risk score for the checklist used to categorize food service outlets. The proposed novel method is based on a risk score for each item using a risk matrix (cons...
Article
Full-text available
The Food Choice Questionnaire (FCQ) was applied to assess the motivations for daily food choices and associated factors in a Brazilian sample. Data were collected from January to July 2019 from 525 individuals over 18 years old recruited face-to-face in different places (e.g., university, public squares, health posts), using a convenient, intention...
Article
This study aims to present and discuss the different COVID-19 policies and recommendations for food service reopening. We aimed to understand each plan’s profile, showing the most prominent concerns and summarizing the strategies. This study was carried out using an integrative review strategy of documents written in English, Spanish, Portuguese, I...
Article
The epidemiological scenario of COVID-19, social distancing, and business restrictions has increased food preparation and consumption at home. Food mishandling at home can significantly raise the risk of foodborne diseases. This study investigates food-mishandling behavior predictors by applying the extended theory of planned behavior (TPB), with t...
Article
The objectives of this work were to compare the polyphenol composition and antioxidant capacity between dough and post-baking bread added with increasing concentrations of an extract (0 –100%) from roasted coffee beans, and investigate the sensory acceptance of the final products through global evaluation. The results showed that the thermal proces...
Article
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(1) Background: Obesity is associated with significant social consequences, and individuals with obesity are regularly affected by weight-related stigmatization experiences. This study compares antifat attitudes among registered dietitians (RD), nutrition students, and laypeople and assesses which factors related to the perceived causes of obesity...
Article
This study aimed to evaluate the use of food delivery apps (FDA) during the COVID-19 pandemic in Brazil. A total of 950 questionnaires were collected, covering four Brazilian regions: Southeast, Central-West, Northeast, and South. The data was collected during the peak of the second wave of the pandemic. A questionnaire with 39 measurement items wa...
Article
This study aimed to assess consumers’ perceptions about the impact of consumption of different foods on health and body weight, as well as to identify risk perceptions about food-related chronic diseases. Face-to-face questionnaires were conducted with 525 Brazilians. Individuals were asked about their perception of risks associated with the consum...
Article
Purpose This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry. Design/methodology/approach The sample comprised 271 food handlers in six hotels and 12 restaurants in Brazil. FS climate and risk perceptions were evaluated by self-applicable questionn...
Article
Full-text available
Strenuous physical activity, sleep deprivation, and psychological stress are common features of military field training. This study aimed to evaluate the effects of supplementation with a synbiotic ice cream on salivary IgA, gastrointestinal symptoms, well-being indicators, and gut microbiota in young military participants undergoing field training...
Article
This study aimed to analyze the risk perception of foodborne disease, practices, and conflicts related to food safety based on the speech of food handlers and managers of small and medium-sized (SMS) family and non-family-run restaurants. Ten restaurants were evaluated through participant observation, where food handlers and managers participated i...
Article
This study aimed to verify how consumers’ intention to visit restaurants during the pandemic is affected by consumers’ risk perception and different types of trust. The sample was composed of 546 consumers from 89 different cities in Brazil. An adapted 43 items questionnaire with 5-point scales was administered, and analyzed using structural equati...
Article
This study measures job motivation, satisfaction, and burnout amongst foodservice employees, as well as the menu complexity in foodservice establishments. It verifies the relationship between these factors and food safety practices. We visited 20 foodservice establishments and interviewed 202 foodservice employees. Job motivation, satisfaction, and...
Article
Full-text available
Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to...
Article
Full-text available
This study aimed to evaluate the food choice motives in a sample in Brazil and to identify how socioeconomic characteristics and risk perceptions about chronic diseases and weight gain affect these motives. The Food Choice Questionnaire (FCQ) is an instrument to analyze the motivations for food choice. The FCQ was completed by 525 adult individuals...
Article
Recently, the food safety culture (FS-culture) gained attention as a critical factor for reducing foodborne diseases. This study investigated the effectiveness of educational actions in the transition of FS-culture in a longitudinal study using action research in an army food service, which was selected as a case. We hypothesised that the FS-cultur...
Article
Purpose The purpose of this paper was to evaluate the differences between common Brazilian beer and pure malt beer in the responses of hedonic scaling, willingness to pay and emotional response. Design/methodology/approach Two types of beer were selected to be tested – a common beer: Pilsen Skol and pure malt beer: Pilsen Eisenbahn. All the analys...
Article
Foodborne diseases still occur globally, and alongside food safety systems, food safety culture has been established as a factor in ensuring food safety. This study describes the development of a mixed-methods approach to collecting quantitative and qualitative data and interpreting the triangulated data to assess the prevailing food safety culture...
Article
Background The perception that a food is ‘healthy’ or ‘low fat’ has been proposed as an important issue influencing eating behaviour. This study had two aims: a) to test the perceived health value of two popular foods in Brazil and, b) to investigate the impact of consuming these foods on subsequent food reward. Individual differences in adiposity...
Article
This study aimed at elaborating and implementing a strategy to evaluate food quality in public institutions of early childhood education of Santa Maria, Rio Grande do Sul (Brazil), considering nutritional quality, food safety and food sustainability. A quantitative action research was developed from August 2017 to July 2018, and consisted of: elabo...
Article
The number of foodborne diseases has increased in all continents, and efforts must be made to control this urgent and expressive public health problem. This article aims to present and discuss situations related to the compliance and noncompliance of food safety practices (FSPs) in light of Bourdieu's social theory. This qualitative study was condu...
Article
Since 2003, Brazilian-specific legislation has stipulated that foods containing more than 1% of genetically modified (GM) ingredients must provide information regarding their origin with an identification symbol on its label. The purpose of this study was to verify the knowledge of consumers concerning the mandatory labeling of foods containing gen...
Article
Food safety culture may establish the right environment for adequate food handling and management, reducing violations of food safety regulation, especially those related to foodborne disease outbreaks. This study aimed to evaluate differences among elements of food safety culture in food services at low or high-risk for foodborne diseases. This st...
Article
The objective of this work was to evaluate the on-line coupling of pressurized liquid extraction with an adsorbent for the simultaneous extraction and separation of flavonols of black tea, producing a concentrated extract that could be used as ingredient for the production of functional bakery products. After the evaluation of different adsorbents,...
Article
Full-text available
Every year, studies about food handlers' food safety knowledge, attitudes, and practices are published. Some results of these papers have been rather controversial, especially those related to food safety practices. The two most common methods for evaluating food safety practices - self-assessment and observation - are generally treated as intercha...
Article
Food handlers and consumers are responsible for avoiding foodborne diseases (FBD). Considering the meals consumed away from home, can the consumer identify the FBD risk level of the food that he/she consumes in restaurants? This study aimed to evaluate the knowledge, risk perception, and optimistic bias of food handlers and consumers of restaurants...
Article
Purpose The purpose of this paper is to evaluate perceived sensory differences of organic and conventional leafy green vegetables through three sensory tests – blind, informed and inverted and the willingness to buy (WTB) them, and associated factors of organic food consumption by these students. Design/methodology/approach The research had a cr...
Article
Obesity is an important public health concern and is directly related with chronic noncommunicable diseases that affect the health of millions of people around the world. This study was held to verify the short-term effects related to the consumption of freeze-dried red beet leaves on biochemical and anthropometrical parameters of volunteers with o...
Article
Full-text available
Objective We aimed to establish equations for dimensioning of the physical area and determining the required number of food handlers in food services of schools and to compare them with reference equations. Methods It was visited 44 municipalities located in the states of São Paulo (n=36) and Rio de Janeiro (n=8) between 2013 and 2014. The physical...
Article
A rede hoteleira está ganhando mais espaço no cotidiano da população, sendo assim, há uma grande concentração de pessoas que se alimentam neste local, o que torna essencial monitorar a manipulação de alimentos e evitar doenças transmitidas por alimentos(DTA). O estudo tem como objetivo principal avaliar o conhecimento, comprometimento e percepções...
Article
O presente estudo tem como objetivo avaliar a aceitação de diferentes tipos de cerveja pilsen considerando três ensaios sensoriais: cego, orientado e invertido.Em cada teste sensorial foram servidos dois tipos de cerveja, um comum padrão e outra puro malte. No início de cada teste os participantes responderam o questionário de aceitação esperada an...
Conference Paper
O objetivo do presente estudo foi avaliar a diferença entre cerveja Comum e Puro Malte na resposta de disposição de pagamento considerando três ensaios sensoriais: cego (sem identificação), orientado (com identificaçao) e invertido (identificação trocada). Para avaliar a disposição de pagamento foi utilizado método Willingness To Pay direto, com re...
Article
In this study it is proposed the introduction of an expansion gas in high pressure water to maximize the cavitation caused by the application of ultrasound to improve the extraction of phenolic compounds from pomegranate peel. Different combinations of ultrasound power (US-Pwr), expansion gas initial pressure (N 2 -Pi), system pressure (SP) and par...
Article
As estratégias utilizadas para a formação de manipuladores de alimentos é de extrema importância para a prevenção de Doenças transmitidas por alimentos, nesse contexto, o presente estudo teve como objetivo principal medir o escore de risco sanitário em hotéis, relacionando-o com sistemas de gestão e aspectos de liderança, em hotéis localizados no e...
Article
Full-text available
The objective of this study was to evaluate the food safety performance of food services and its associated factors. The study involved 84 food businesses in the city of Santos as follows: street food kiosks and beach kiosks (street food), commercial restaurants, hospitals and school meal services (institutional food services). A food safety checkl...
Article
Restaurant workers, whether aware of this or not, may be responsible for spreading Foodborne Diseases (FBD) to consumers. The purpose of this article is to demonstrate how the knowledge of the risk of FBD can become a gateway to risk perception and cognitive illusions, and how the habitus acts in guiding work practices. The research uses a mixed-me...
Article
The Leeds Food Preference Questionnaire (LFPQ) measures separable psychological components of food reward (Liking and Wanting). In this study a cultural adaptation of the LFPQ for a Brazilian population (LFPQ-BR) was examined by comparing liking and wanting scores in fasted and fed states and their association with adiposity and disturbed eating. A...
Article
Here we evaluated the effect of fermented milk supplemented with whey protein (approximately 80 % protein), probiotic ( Bifidobacterium animalis subsp. lactis BB12) and pomegranate juice ( Punica granatum L.) on the physical performance, intestinal motility and villi structure, inflammatory markers and intestinal microbiota of rats under high-inten...
Article
Full-text available
The aim of this study was to assess the microbiological profile of leafy vegetables from organic and conventional farming ( n=70 ). The microbiological parameters analyzed consisted of aerobic mesophilic bacteria, yeasts and molds, coliforms at 30 and 45°C, and Salmonella ssp. A biochemical identification of the Enterobacteriaceae species was carri...
Article
Full-text available
Objetivo: Neste estudo, avaliou-se a associacao da composicao corporal, aspectos gerais e socioeconomicos com a Qualidade de Vida de 308 mulheres adultas e 53 idosas atendidas em um Ambulatorio de Nutricao. Metodos: A Qualidade Vida foi avaliada com o questionario WHOQOL – bref, da Organizacao Mundial da Saude, composto pelos dominios: fisico, psic...
Article
Food handlers demonstrate an awareness of food safety but generally fail to translate that knowledge into safe practices. Optimistic bias can explain this phenomenon. Optimistic bias is a psychological phenomenon in which people believe they are less likely to experience adverse events than others. In this case, optimistic bias can negatively influ...
Article
Full-text available
In 2014, Brazil hosted one of the most popular sport competitions in the world, the FIFA World Cup. Concerned about the intense migration of tourists, the Brazilian government decided to deploy a food safety strategy based on inspection scores and a grading system applied to food services. The present study aimed to evaluate the results of the food...
Article
The objective of this study was to verify the characteristics of food safety inspections, considering risk categories and binary scores. A cross-sectional study was performed with 439 restaurants in 43 Brazilian cities. A food safety checklist with 177 items was applied to the food service establishments. These items were classified into four group...
Article
The aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. B...
Article
Full-text available
The aim of this study was to characterize the process of buying Family Farming (FF) food for the Brazilian School Feeding Program (BSFP) and compare the quality of menus served to the schoolchildren before and after the implementation of Law n. 11,947/09. This is an observational cross-sectional study developed with application of semi-structured q...
Chapter
It is well known that participation in training programs tends to improve food handlers knowledge. However, several factors can prevent the transformation of food safety knowledge into positive attitude and adequate practices. Among these factors we find the risk/benefit perceptions, perceived behavioral control and intention, motivation, leadershi...