CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Ciências Aplicadas (FCA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Nutritionist graduated from PUC-Campinas (2001). PhD in Food Science from the University of São Paulo (FCF/USP, 2009) and MSc in Food and Nutrition from the University of Campinas Unicamp (FEA/UNICAMP, 2004). Currently, she is an Assistant Professor (MS-3.2) in the Nutrition program at the School of Applied Sciences, University of Campinas (UNICAMP). Researcher at the Multidisciplinary Laboratory on Food and Health (LabMAS) and coordinator of the Dietetics Techniques Laboratory at FCA. Associate researcher at the Obesity and Comorbidities Research Center (OCRC-UNICAMP). Her work focuses on Dietetics and Food and Nutrition Education (FNE), with research interests in product development and functional properties, menu analysis, and cooking skills. She also develops research and outreach projects on the effectiveness of the pillars of Culinary Medicine in influencing behavior and health outcomes. Mother of Giovanna and Lucas (#motherhoodonlattes; Parent in Science). (Source: Lattes Curriculum)
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Obesity is a chronic disease caused by multiple factors and depends on the interaction of genetic, social, behavioral, metabolic and cultural factors. Obesity is a pathology characterized by excessive fat body accumulation when occurs an imbalance between energy intake and energy expenditure. It is well known that the homeostatic control of body energy balance is carried out by specific p…
Evidence suggest that the ingestion of alkalisers such as sodium bicarbonate (NaHCO3) and sodium citrate (citrate-Na) seems to improve exercise performance and delay fatigue in high intensity intermittent exercise. Recently, it was reported that this buffer improved performance of tennis players in specific tests. However the ergogenic effect of alkalisers is accompanied by collateral eff…
Currently, we live in an obesogenic environment with increasing rates of obese and overweight individuals. This issue has multifactorial causes, including the high consumption of pre-prepared and ultra-processed products, to the detriment of meals prepared at home. Inadequate food consumption, in addition to contributing to overweight and obesity, affects the overall health of individuals…
The FODMAPs (English term Fermentable Fermentable Oligo-, Di-, Mono-saccharides and Polyols) are hydrates that encompass some foods belonging to the classes of Oligosaccharides, Disaccharide, Monosaccharide and Polyols. Researches have indicated that foods composed of these hydrates aggravated the symptoms of some digestive diseases, such as Irritable Bowel Syndrome (IBS). Because they po…
The perception of taste depends on the detection threshold, which is the minimum stimulus capable of producing a sensation of taste (MEILGAARD et al., 1999, apud PIOVESANA, 2012). This threshold may be influenced by some factors such as high blood pressure, increase in body weight, food and sleep quality. In hypertensive patients, for example, there is an activation of the renin-angiotens…
Vegetables stalks and leaves have a significant amount of bioactive compounds, especially phenolic compounds that are waste during domestic and industrial processes. Beetroots (Beta vulgaris L.) byproducts (stalks, leaves, husks or bagasse) presented cytotoxic capacity and expressive ability in improving the response to oxidative stress in animals subjected to high-fat diet. Thus, this pr…
| 5 / 3 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 3 / 3 | Completed scholarships in Brazil |
| 9 / 7 | All research grants and scholarships |
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