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Autores
Orientador(es)
Resumo(s)
The study of the relationship between excessive food portions, and nutritional and environmental impact can demonstrate to consumers the need to rethink food choices. The aim of this study was to analyze the restaurant menus' composition in terms of portions, nutritional adequacy, and carbon footprint (CFP). In general, the restaurant menus exceeded energy, protein, lipid, and salt requirements. The menu with the most CFP was the one with 3 types of meat and chorizo and the menu with the low CFP was the menu consisting of a vegetable starter and a main course with adequate portions.
Descrição
Palavras-chave
Nutrition Restaurants Menus Food portions Nutritional diet Sustainability Portugal
Contexto Educativo
Citação
Costa V, Bexiga E. Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant. Int J Gastron Food Sci. 2023;31:100663.
Editora
Elsevier