Search

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Turismo & Desenvolvimento (RT&D) / Journal of Tourism & Development is the property of Associacao de Gestao e Planeamento em Turismo da Universidade de Aveiro (AGPTUA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The usability of the QR codes is measured in a well-known cafeteria in the city of Puebla, Mexico, following the guidelines of the Government of Mexico which recommend the food and beverage sector to eliminate physical menus as they are considered a point of spread of COVID-19 and its replacement by digital menus distributed by QR codes. [ABSTRACT FROM AUTHOR]

Copyright of aDResearch ESIC: International Journal of Communication Research / Revista Internacional de Investigación en Comunicación is the property of ESIC Business & Marketing School and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The investigation developed for the sake of analyzing the dishes presentation in a hotel restaurant menu in order to contribute to the improvement of its gastronomic offer. The main techniques and tools used as support for obtaining the results were the menu engineering, by means of a womb MUTI modification and Microsoft Excel for the automation of the proposed tool. All these tools were backed up by the analysis of documents and the control of commands of the months of October and November 2014 in the restaurant, which were defined as sources of primary information. As a result of the investigation, an automated tool for the realization of the menu engineering was proposed, based on the cost and popularity of the dishes. The proposed tool accomplishes the classification of the dishes from its position in nine quadrants, determined by the limits defined for the cost and the popularity. The behavior of every product was described, and improving actions to the actual restaurant management were formulated. [ABSTRACT FROM AUTHOR]

Introduction: One of the areas of intervention of the Spanish strategy for nutrition, physical activity and prevention of obesity (NAOS) is school nutrition. Objectives: To evaluate, taking as reference the minimum set of indicators and recommendations of NAOS Strategy, a sample of school lunch menus distributed in several school dining rooms of Biscay. Methods: A descriptive cross sectional study was conducted, based on the theoretical information of the basal menus distributed by seven catering enterprises to 324 schools (80,969 pupils). Weekly frequency of several types of food groups was determined and evaluated; reference documents were “Evaluation and Monitoring of NAOS Strategy: set of indicators" and recommendations of the “Consensus document of feeding in school". Results and discussion: The 100 per cent of the school dining rooms meets minimums concerning legumes, fish and pre-cooked meals and with the recommendations of meat and meat products. However, although being close to guidelines, none meets the minimum of fruit, vegetables or of additional nutritional information. Differences among NAOS Strategy recommendations and requirements of the Department of Education have been found, and also difficulties in the quantification and classification of several foodstuffs. Conclusions: It is recommended to increase the content of fruits, vegetables, eggs and oily fish in school menus as well as offering more detailed description of menus to families. [ABSTRACT FROM AUTHOR]

A food and beverage establishment offers wine not only to enhance the food it prepares, but also to obtain a greater income. In specialty restaurants the wine list is carefully thought over, it is as important as the development of a complete and harmonious menu. Both needs must be integrated considering gastronomical, psychological end economical aspects. When designing, organizing and deciding the content and price of a wine menu, two fundamental aspects must be considered. One is the style or gastronomical concept of the restaurant, the other is to know the client's expectations. [ABSTRACT FROM AUTHOR]

Objective: To study the nutritional characteristics of the menus provided in the state primary schools of Tenerife and to assess whether they are adequate for the different age groups of school children. Scope and methods: The study is conducted in 52 school canteens, with a population of 8,411 diners ages 4 to 12 years old. 27 of the 52 school dinner services were managed directly and 25 were contracted out to catering companies. They were selected through a random sampling that was stratified by the different geographic areas of the island. A full menu was taken from each of them: first course, second course and dessert (in some cases, a dairy product, normally a piece of fruit). The food was recorded by weight. For assessing the nutritional input in the directly managed dining rooms, we took information on the menu, how it was prepared, the ingredients used and the proportion of each of these in each dish, the amount of oil and salt added, etc. Hence we calculate the proportion of each ingredient. We then weigh the different rations offered to the school children. In the case of the menus offered by catering companies, the quantity of the ration is weighed in the school dining room and, as the catering company supplies us with the breakdown of all the ingredients used in the dishes, we can determine the composition of the menus. To convert the food into nutrients, we used the Dietsource V 1.0 programme. The school menu is broken down using the diet, dish and food management plan, to give the proportions of active ingredients used, and the Recommended Inputs for the Spanish population are used as a reference for evaluating the nutritional quality of the diet, taking the average of the recommended value for the different age groups for each of the parameters. Results: The carbohydrates account for 54% of the total energy, lipids 27% and proteins 19%. The mean content and standard error for cholesterol is 77.53 ± 64.30 mg, so the mean cholesterol input per 1,000 kcal is 109 mg/1,000 kcal. Saturated fatty acids contribute 8.6% of the calorie input, monounsaturated fatty acids 11.7% and polyunsaturated fatty acids 9.7%. The fiber input per 1,000 kcal is 11 g. Conclusions: The energy value of the school menu is adequate, the percentage content of proteins is slightly high and the lipid and carbohydrate contents are within the limits. The percentage content of fatty acids is adequate, as are the percentage contents of cholesterol and fibre. The vitamin and mineral contents are appropriate, with the exception of iodine, zinc, iron and vitamins D, E and riboflavin, where there is a deficit, especially for the older children. [ABSTRACT FROM AUTHOR]

The article reports on the fundamentals of menu planning process in restaurants. It states that food establishments ensure safety, nutritional contribution and taste, and attractive appearance of dishes for the consumers. It also states that choice of ingredients undergo monitoring activities before the dish reaches the dinner table.