337 documents found, page 1 of 34

Strategies for increased adherence to the Mediterranean or healthy diet in univ...

The 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...

Characterization of the food supply in vending machines at the University of Porto

Turning the table toward plant-based: different perspectives on menu reformulat...

<jats:p>Scientific evidence supports the need to adapt food systems, counteracting the current scenario characterized by excessive and growing consumption of animal products that translates into high environmental impact, unsustainability, and negative effects on health. The food services are responsible for a high and increasing carbon footprint, emerging as a sector that promotes food sustainability through t...

Sodium intake, perception of saltiness by cooks, and meals sodium content: is t...

<jats:p>Introduction: Excessive sodium consumption is a huge public health concern considering its association with the loss of years of healthy life. The salt added to meals represents a large part of the salt intake. Salt consumption and the perception of saltiness by cooks responsible for its addition at food units may influence the amount of salt added. Objectives: This study aimed to evaluate the relations...

Children's Menus at Fast Food Restaurants on the Uber Eats® Delivery App

Objectives: To evaluate the offer of children's menus offered in fast food restaurants present in the Uber Eats delivery application through the Kids Menu Healthy Score 'KIMEHS' in Greater Santiago. Methods: Observational, descriptive, cross-sectional. Research in fast food restaurants present in the Uber Eats delivery app. A total of 858 restaurants were selected. The KIMEHS was used to assess menu quality. KI...

Impact of the Creche com Sabor e Saúde (C2S) project on the food provided by Po...

Introduction and Objectives: To assess the impact of implementing a community intervention project on the food offered at lunch in Portuguese daycare centers. Methods: A study was conducted in a nonprobabilistic, convenience sample of 18 Portuguese daycare centers that welcome children from six to 36 months old. The characterization of the institutions was developed using a self-administered online questionnair...

Strategies for increased adherence to the Mediterranean or healthy diet in univ...

The 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...

Relationship between the organic operation of SASUP canteens and the food suppl...

Alimentação individual e coletiva: nutrir pessoas, planear refeições e gerir se...

Imagine 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 ...

Promoting healthier and sustainable diets: evidence from the interdisciplinary ...

Food 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...