Personalized Portion: a New Approach in the Future Food Service
The concept of the personalized portion is associated with the amount of food adapted to each person and their needs, the proposal is based on the integration of work environment of companies that collaborate with the contract catering sector. The key points to act and implement in the companies ar...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Klaipeda State University of Applied Sciences
2022-05-01
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| Series: | Darnios Aplinkos Vystymas |
| Subjects: | |
| Online Access: | http://ojs.kvk.lt/index.php/DAV/article/view/211 |
| _version_ | 1818201454844837888 |
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| author | Bruno Abreu Mariana Conceição Mariana Garcia Pedro Martins João Lima |
| author_facet | Bruno Abreu Mariana Conceição Mariana Garcia Pedro Martins João Lima |
| author_sort | Bruno Abreu |
| collection | DOAJ |
| description |
The concept of the personalized portion is associated with the amount of food adapted to each person and their needs, the proposal is based on the integration of work environment of companies that collaborate with the contract catering sector. The key points to act and implement in the companies are: the implementation of the nutrition appointments; the development of the database with the information of each employee; the translation of this information for the distribution in macronutrients and grams that, finally, are converted from the image of the employee’s "dish" of simple and fast interpretation.
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| first_indexed | 2024-12-12T02:53:49Z |
| format | Article |
| id | doaj.art-bf51facf89944d5ebd3c2c0a4b557417 |
| institution | Directory Open Access Journal |
| issn | 2538-9017 2538-9025 |
| language | English |
| last_indexed | 2024-12-12T02:53:49Z |
| publishDate | 2022-05-01 |
| publisher | Klaipeda State University of Applied Sciences |
| record_format | Article |
| series | Darnios Aplinkos Vystymas |
| spelling | doaj.art-bf51facf89944d5ebd3c2c0a4b5574172022-12-22T00:40:50ZengKlaipeda State University of Applied SciencesDarnios Aplinkos Vystymas2538-90172538-90252022-05-0119110.52320/dav.v19i1.211Personalized Portion: a New Approach in the Future Food ServiceBruno Abreu0Mariana Conceição1Mariana Garcia2Pedro Martins3João Lima4ESTeSC "Coimbra Health School | Polytechnic Institute of Coimbra"ESTeSC «Coimbra Health School»ESTeSC «Coimbra Health School»ESTeSC «Coimbra Health School»GreenUPorto «Sustainable Agrifood Production Research Centre» The concept of the personalized portion is associated with the amount of food adapted to each person and their needs, the proposal is based on the integration of work environment of companies that collaborate with the contract catering sector. The key points to act and implement in the companies are: the implementation of the nutrition appointments; the development of the database with the information of each employee; the translation of this information for the distribution in macronutrients and grams that, finally, are converted from the image of the employee’s "dish" of simple and fast interpretation. http://ojs.kvk.lt/index.php/DAV/article/view/211Food servicecontract cateringemployeessustainabilityhealth and wellbeing |
| spellingShingle | Bruno Abreu Mariana Conceição Mariana Garcia Pedro Martins João Lima Personalized Portion: a New Approach in the Future Food Service Darnios Aplinkos Vystymas Food service contract catering employees sustainability health and wellbeing |
| title | Personalized Portion: a New Approach in the Future Food Service |
| title_full | Personalized Portion: a New Approach in the Future Food Service |
| title_fullStr | Personalized Portion: a New Approach in the Future Food Service |
| title_full_unstemmed | Personalized Portion: a New Approach in the Future Food Service |
| title_short | Personalized Portion: a New Approach in the Future Food Service |
| title_sort | personalized portion a new approach in the future food service |
| topic | Food service contract catering employees sustainability health and wellbeing |
| url | http://ojs.kvk.lt/index.php/DAV/article/view/211 |
| work_keys_str_mv | AT brunoabreu personalizedportionanewapproachinthefuturefoodservice AT marianaconceicao personalizedportionanewapproachinthefuturefoodservice AT marianagarcia personalizedportionanewapproachinthefuturefoodservice AT pedromartins personalizedportionanewapproachinthefuturefoodservice AT joaolima personalizedportionanewapproachinthefuturefoodservice |