Personalized Portion: a New Approach in the Future Food Service

Darnios Aplinkos Vystymas

Bruno Abreu¹  PedroMartins²  MarianaConceição²  MarianaGarcia²  João Lima³ 

[1] ESTeSC "Coimbra Health School

[2]  Polytechnic Institute of Coimbra";ESTeSC «Coimbra Health School»;GreenUPorto «Sustainable Agrifood Production Research Centre»;

关键词: Food service;    contract catering;    employees;    sustainability;    health and wellbeing;   

DOI  :  10.52320/dav.v19i1.211

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown