Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant

Detalhes bibliográficos
Autor(a) principal: Costa, Vânia
Data de Publicação: 2023
Outros Autores: Bexiga, Eunice
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.21/15571
Resumo: 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.
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spelling Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurantNutritionRestaurantsMenusFood portionsNutritional dietSustainabilityPortugalThe 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.ElsevierRCIPLCosta, VâniaBexiga, Eunice2023-032023-03-01T00:00:00Z2025-02-14T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.21/15571engCosta V, Bexiga E. Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant. Int J Gastron Food Sci. 2023;31:100663.10.1016/j.ijgfs.2023.100663info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-08-03T10:13:15Zoai:repositorio.ipl.pt:10400.21/15571Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:23:13.301440Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant
title Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant
spellingShingle Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant
Costa, Vânia
Nutrition
Restaurants
Menus
Food portions
Nutritional diet
Sustainability
Portugal
title_short Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant
title_full Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant
title_fullStr Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant
title_full_unstemmed Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant
title_sort Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant
author Costa, Vânia
author_facet Costa, Vânia
Bexiga, Eunice
author_role author
author2 Bexiga, Eunice
author2_role author
dc.contributor.none.fl_str_mv RCIPL
dc.contributor.author.fl_str_mv Costa, Vânia
Bexiga, Eunice
dc.subject.por.fl_str_mv Nutrition
Restaurants
Menus
Food portions
Nutritional diet
Sustainability
Portugal
topic Nutrition
Restaurants
Menus
Food portions
Nutritional diet
Sustainability
Portugal
description 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.
publishDate 2023
dc.date.none.fl_str_mv 2023-03
2023-03-01T00:00:00Z
2025-02-14T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.21/15571
url http://hdl.handle.net/10400.21/15571
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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.
10.1016/j.ijgfs.2023.100663
dc.rights.driver.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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