[Methodological proposal to explore the healthy and sustainable food service purchasing].

Autor:	Soares P; Programa de Pós-graduação em Nutrição, Universidade Federal de Santa Catarina, Florianópolis, Brasil; Grupo de Investigación de Salud Pública, Universidad de Alicante, Alicante, España. Electronic address: panmela_soares@yahoo.com.br., Secci Martinelli S; Departamento de Nutrição, Universidade Federal de Santa Catarina, Florianópolis, Brasil., Barletto Cavalli S; Programa de Pós-graduação em Nutrição, Universidade Federal de Santa Catarina, Florianópolis, Brasil; Departamento de Nutrição, Universidade Federal de Santa Catarina, Florianópolis, Brasil., Davó-Blanes MC; Grupo de Investigación de Salud Pública, Universidad de Alicante, Alicante, España; Departamento de Enfermería Comunitaria, Medicina Preventiva y Salud Pública e Historia de la Ciencia, Universidad de Alicante, Alicante, España.
Jazyk:	Spanish; Castilian
Zdroj:	Gaceta sanitaria [Gac Sanit] 2021 Mar-Apr; Vol. 35 (2), pp. 204-207. Date of Electronic Publication: 2020 May 12.
DOI:	10.1016/j.gaceta.2020.01.003
Abstrakt:	Objective: Describe the methodology used to explore sustainability and nutritional aspects of institutional food service purchasing. Method: The source of information is the purchasing list. This document includes information on the ingredients used to prepare meals, such as the quantity (kg), variety (n), origin (local farmers or other suppliers) and type of production (organic or conventional) of food items. Conclusion: The described methodology allows obtain a wider vision of the quality of the meals offered in the food services. In addition to nutritional aspects, this methodology incorporates the perspective of sustainability. (Copyright © 2020 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.)
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu