Autor según el artículo: Mandracchia, Floriana; Llauradó, Elisabet; Valls, Rosa Maria; Tarro, Lucia; Solà, Rosa
Departamento: Medicina i Cirurgia
e-ISSN: 2072-6643
Autor/es de la URV: Llauradó Ribé, Elisabet / Mandracchia, Floriana / Solà Alberich, Rosa Maria / Tarro Sánchez, Lucía / Valls Zamora, Rosa Maria
Palabras clave: 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
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: elisabet.llaurado@urv.cat lucia.tarro@urv.cat rosa.sola@urv.cat rosamaria.valls@urv.cat floriana.mandracchia@estudiants.urv.cat floriana.mandracchia@estudiants.urv.cat
Identificador del autor: 0000-0002-7439-9531 0000-0002-8323-3576 0000-0002-8359-235X 0000-0002-3351-0942 0000-0001-5360-1721 0000-0001-5360-1721
Fecha de alta del registro: 2023-03-05
Volumen de revista: 13
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.mdpi.com/2072-6643/13/7/2464
URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Nutrients. 13 (7):
Referencia de l'ítem segons les normes 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
DOI del artículo: 10.3390/nu13072464
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2021
Tipo de publicación: Journal Publications
Repositori URV