Evaluation model of plate waste to monitor food consumption in two different catering settings
| Autor: | Valeria Morena, Arianna Ermenegildi, S. Saccares, Veronica Calcaterra, Maria Sofia Cattaruzza, Marani A, Giulia Civitelli, Umberto Scognamiglio, Catia Moroni, Mariano Amendola |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
school catering
School catering Hospital catering Plate waste Healthy diet Food consumption hospital catering media_common.quotation_subject education plate waste healthy diet Context (language use) food consumption Article Food choice Quality (business) Food science Marketing media_common Service (business) lcsh:TP368-456 digestive oral and skin physiology Test (assessment) lcsh:Food processing and manufacture Food waste Work (electrical) Order (business) Business Food Science |
| Zdroj: | Italian Journal of Food Safety, Vol 3, Iss 2 (2014) Italian Journal of Food Safety |
| Popis: | An increasing number of people regularly eats lunch away from home, using catering services. In this context, therefore, it is extremely important to improve the meals' quality, remaining faithful to the principles of hygiene, nutritional and organoleptic quality and proper food handling. At the same time, it is necessary to promote food choices, nutritionally correct, by evaluations of appropriateness of menus. The study of food waste allows an evaluation of the nutritional habits of consumers and an important economic consideration of the costs incurred for the implementation of the service. This becomes even more important in some particularly sensitive groups, such as children and elderly. The purpose of this work is to test a model of semi-quantitative evaluation of waste to monitor food consumption in two different catering contexts (educational and business), in order to improve the service for school students and other consumers. |
| Databáze: | OpenAIRE |
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