Articles producció científica> Medicina i Cirurgia

Evaluating Mediterranean Diet-Adherent, Healthy and Allergen-Free Meals Offered in Tarragona Province Restaurants (Catalonia, Spain): A Cross-Sectional Study

  • Identification data

    Identifier: imarina:9225087
    Authors:
    Mandracchia, FlorianaLlauradó, ElisabetValls, Rosa MariaTarro, LuciaSolà, Rosa
    Abstract:
    Restaurant meal consumption has increased substantially, but the ability of restaurants to adhere to guidelines for the Mediterranean diet, healthiness and food allergen management is a challenge. This cross-sectional study aims to assess the Mediterranean diet adherence, healthiness, nutritional quality and food allergen management of meals at restaurants in the Tarragona province (Catalonia, Spain). Primary outcomes included adherence to criteria for the Mediterranean diet (AMed) and gluten management (SMAP), nutritional quality of dishes indicated by a green traffic light rating, meal nutrient content and allergen-free options. Secondary outcomes included restaurant staff knowledge about the Mediterranean diet and food allergens. Forty-four restaurants and 297 dishes were analysed. The restaurants fulfilled an average (mean ± SD) of 5.1 ± 1.6 of 9 compulsory AMed criteria and 12.9 ± 2.8 of 18 SMAP criteria. Dishes were mainly rated green for sugar (n = 178/297; 59.9%) but not for energy (n = 23/297; 7.7%) or total fat (n = 18/297; 6.1%). Waiters and cooks received passing scores for food allergen knowledge (5.8 ± 1.7 and 5.5 ± 1.5 out of 10 points, respectively). Restaurants partially met the AMed and SMAP criteria. Increasing fibre and decreasing saturated fat content are necessary to improve consumers’ adherence to healthy diets. For restaurant staff, training courses should be considered to improve their food allergen management.
  • Others:

    Author, as appears in the article.: Mandracchia, Floriana; Llauradó, Elisabet; Valls, Rosa Maria; Tarro, Lucia; Solà, Rosa
    Department: Medicina i Cirurgia
    e-ISSN: 2072-6643
    URV's Author/s: Llauradó Ribé, Elisabet / Mandracchia, Floriana / Solà Alberich, Rosa Maria / Tarro Sánchez, Lucía / Valls Zamora, Rosa Maria
    Keywords: Virgin olive oil Vegetarian diet Vegetarian Vegan diet Spain Scoring system Saturated fatty acid Restaurants Restaurant Outcome assessment Organization and management Nutritive value Nutritional value Nutrient content Mediterranean diet Meals Meal Male Knowledge Humans Human Healthy menu choices Healthy diet Health knowledge, attitudes, practice Gluten free diet Gluten Food quality Food packaging Food labeling Food industry Food hypersensitivity Food allergy Food allergen Female Fat content Dietary compliance Diet, vegetarian Diet, vegan Diet, mediterranean Diet, healthy Diet, gluten-free Cross-sectional study Cross-sectional studies Cross-sectional Catering service Catalonia Attitude to health Article preferences population mediterranean diet knowledge home healthy menu choices food allergy food eating pleasure cross-sectional consumption community association
    Abstract: Restaurant meal consumption has increased substantially, but the ability of restaurants to adhere to guidelines for the Mediterranean diet, healthiness and food allergen management is a challenge. This cross-sectional study aims to assess the Mediterranean diet adherence, healthiness, nutritional quality and food allergen management of meals at restaurants in the Tarragona province (Catalonia, Spain). Primary outcomes included adherence to criteria for the Mediterranean diet (AMed) and gluten management (SMAP), nutritional quality of dishes indicated by a green traffic light rating, meal nutrient content and allergen-free options. Secondary outcomes included restaurant staff knowledge about the Mediterranean diet and food allergens. Forty-four restaurants and 297 dishes were analysed. The restaurants fulfilled an average (mean ± SD) of 5.1 ± 1.6 of 9 compulsory AMed criteria and 12.9 ± 2.8 of 18 SMAP criteria. Dishes were mainly rated green for sugar (n = 178/297; 59.9%) but not for energy (n = 23/297; 7.7%) or total fat (n = 18/297; 6.1%). Waiters and cooks received passing scores for food allergen knowledge (5.8 ± 1.7 and 5.5 ± 1.5 out of 10 points, respectively). Restaurants partially met the AMed and SMAP criteria. Increasing fibre and decreasing saturated fat content are necessary to improve consumers’ adherence to healthy diets. For restaurant staff, training courses should be considered to improve their food allergen management.
    Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Nutrition and dietetics Nutrition & dietetics Nutrição Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Food science Farmacia Engenharias iv Engenharias ii Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: elisabet.llaurado@urv.cat floriana.mandracchia@estudiants.urv.cat floriana.mandracchia@estudiants.urv.cat rosamaria.valls@urv.cat rosa.sola@urv.cat
    Author identifier: 0000-0002-7439-9531 0000-0001-5360-1721 0000-0001-5360-1721 0000-0002-3351-0942 0000-0002-8359-235X
    Record's date: 2024-07-27
    Journal volume: 13
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2072-6643/13/7/2464
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Nutrients. 13 (7):
    APA: Mandracchia, Floriana; Llauradó, Elisabet; Valls, Rosa Maria; Tarro, Lucia; Solà, Rosa (2021). Evaluating Mediterranean Diet-Adherent, Healthy and Allergen-Free Meals Offered in Tarragona Province Restaurants (Catalonia, Spain): A Cross-Sectional Study. Nutrients, 13(7), -. DOI: 10.3390/nu13072464
    Article's DOI: 10.3390/nu13072464
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2021
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Nutrition & Dietetics,Nutrition and Dietetics
    Virgin olive oil
    Vegetarian diet
    Vegetarian
    Vegan diet
    Spain
    Scoring system
    Saturated fatty acid
    Restaurants
    Restaurant
    Outcome assessment
    Organization and management
    Nutritive value
    Nutritional value
    Nutrient content
    Mediterranean diet
    Meals
    Meal
    Male
    Knowledge
    Humans
    Human
    Healthy menu choices
    Healthy diet
    Health knowledge, attitudes, practice
    Gluten free diet
    Gluten
    Food quality
    Food packaging
    Food labeling
    Food industry
    Food hypersensitivity
    Food allergy
    Food allergen
    Female
    Fat content
    Dietary compliance
    Diet, vegetarian
    Diet, vegan
    Diet, mediterranean
    Diet, healthy
    Diet, gluten-free
    Cross-sectional study
    Cross-sectional studies
    Cross-sectional
    Catering service
    Catalonia
    Attitude to health
    Article
    preferences
    population
    mediterranean diet
    knowledge
    home
    healthy menu choices
    food allergy
    food
    eating pleasure
    cross-sectional
    consumption
    community
    association
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Psicología
    Planejamento urbano e regional / demografia
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Interdisciplinar
    Food science
    Farmacia
    Engenharias iv
    Engenharias ii
    Enfermagem
    Educação física
    Economia
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
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