54 documents found, page 1 of 6
Participatory design and food literacy, promoting health and wellbeing as integ...
Duarte, Verónica; Félix, Maria João; Borges, Miguel de Aboim; Viegas, CláudiaIn a post-growth economy, it is important to consider the qualitative characterisation of people’s well-being, considering food as a basic need. Inadequate eating habits can have negative health consequences. The presented study aims to demonstrate how participatory design based on gamification, can transfer knowledge about food literacy in children. The methods used are based on the mapping of interdisciplinar...
Strategies for increased adherence to the Mediterranean or healthy diet in univ...
Silva, Sofia Sousa; Rocha, Ada; Viegas, CláudiaThe Mediterranean diet (MD) has been recognised as a healthy and sustainable diet model. Despite this, current eating habits diverge significantly from established dietary recommendations, namely the MD among young university students. The eating habits of young people are characterised by a high consumption of energy-dense foods and a low consumption of vegetables and fruit. Thus, university canteen food servi...
Development and characterization of nutritious and sustainable canned fish meal...
Oliveira, Helena; Cristóvão, Maria; Nabais, Alexandre; Camacho, Carolina; Sapatinha, Maria; Pires, Carla; Lourenço, Helena M.; Fernandes, Maria H.Canning is an excellent solution to provide convenient, affordable, nutritious, and safe seafood with a long shelf life. However, many canned products use tuna, sardines, and Atlantic chub mackerel, species that raise sustainability concerns and whose overuse can put additional pressure on them. Hence, this study aimed to i) develop and assess a nutritious and sustainable canned meal prototype using the Atlanti...
Design and (im)materiality: designing for a regenerative and socially ethical f...
Duarte, Verónica; Félix, Maria João; Viegas, Cláudia; Borges, Miguel de AboimFood systems are facing serious challenges in the social, economic, and environmental dimensions. This article aims to revitalise the role of design in the transition to a regenerative food system, adopting ethical principles. A literature review was carried out that crossed different themes, to stimulate reflection on the involvement of design in the food system. Next, four evolutionary stages were planned and...
Use of microencapsulation of aromatic plants and spices as a strategy for salt ...
Viegas, Cláudia; Gerardo, André; Mendes, Lino; Ferreira, Raquel; Damas, Carlos; Sapata, Margarida; Serrano, CarmoExcessive salt intake is highly prevalent worldwide, posing as a risk factor for cardiovascular diseases. Scientific evidence supports the need for salt reduction in food. This project aimed for application of microencapsulation of aromas of aromatic plants and spices to decrease/exclude salt. Product was applied in school and adult meals in two canteens. Participants fulfilled a questionnaire for hedonic, salt...
Nutritional profile and consumers’ perceptions of cereal bars
Saraiva, Magda; Garrido, Margarida; Viegas, Cláudia; Prada, MaríliaThe fast pace of our daily lives often prompts consumers to seek convenient and ready-to-eat snacks, such as cereal bars. This work aims to characterize the cereal bars available in the Portuguese market (Study 1), as well as consumers’ perceptions of different types of these products (Study 2). First, we collected data (e.g. nutritional information, price) on 277 cereal bars from two major Portuguese retailers...
Alimentação individual e coletiva: nutrir pessoas, planear refeições e gerir se...
Rocha, Ada; Damas, Carlos; Viegas, CláudiaImagine uma manga... Fruta exótica, suculenta e saborosa, rica em carotenos e vitamina C, disponível em qualquer supermercado a preço acessível, mas que viaja milhares de quilómetros, atravessando oceanos e continentes, para chegar à nossa mesa. A distância não torna esta manga mais interessante do ponto de vista alimentar, nem é sinónimo de que a globalização e facilidade nas trocas mundiais sejam fatores que ...
The influence of salt reduction with encapsulated oleoresins on the quality of ...
Serrano, Carmo; Sapata, Margarida; Castelo-Branco, Diogo; Tasso, Ana; Marques, António; Viegas, Cláudia; Figueira, Diogo; Komora, NortonIntroduction: Mayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavor and texture to many dishes. However, these products often contain high sodium content, which contributes to health issues such as high blood pressure and cardiovascular disease. To address these concerns, reducing salt content in the sauces has become a significant goal for both manufacturers and consumers. Objectiv...
Promoting healthier and sustainable diets: evidence from the interdisciplinary ...
Viegas, Cláudia; Rocha, Ada; Prada, MaríliaFood service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors. This service sector has evolved through the years, providing an increasing number of meals, which have been drifting away from the Mediterranean Food Pattern. Food service is an important setting for public health interventions, educating consumers, and modulating behaviors...
Development of a tool to assess the compliance of cafeteria menus with the Medi...
Silva, S. S.; Rocha, A.; Ferreira, L.; Neto, Beatriz; Dikmen, D.; Filipec, S. Vidacek; Satalic, Z.; Viegas, CláudiaBackground: The Mediterranean diet (MD) has been considered one of the healthiest dietary patterns, and an excellent model of sustainability. Higher Education food services present an excellent scenario to encourage students healthy eating habits and modulate food choices. The purpose of this work was to develop an index to evaluate MD compliance with cafeteria menus. Methods: Three major axes were considered: ...