Personalized portion: a new approach in the future food service

• Autor(a) principal: Abreu, Bruno
• Data de Publicação: 2022
• Outros Autores: Conceição, Mariana, Garcia, Mariana, Martins, Pedro, Rodrigues, Joana, Lapo, Rafaela, PM Lima, João
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.26/45192
• topic: Food service; Health and wellbeing; Contract catering; Employees; Sustainability; Serviços de alimentação; Catering contratado; Empregados; Sustentabilidade; Saúde e bem-estar

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.