PROPOSAL FOR IMPROVEMENTS IN THE OFFER OF THE RESTAURANT "CAMPANA DE TOLEDO"
Investigation article
Keywords:
menu, nutritional evaluation, nutritional informationAbstract
Currently, due to the epidemic growing of chronic non-transmissible diseases, the concern for healthy eating is growing. In this context, restaurants play an important role due to the characteristics of the food offerings and the nutritional information that it can provide to the customer in accordance with the current demands in this business sector. In correspondence with the above, the present work aims to propose a group of actions to improve from the nutritional point of view the offer of the restaurant. A nutritional evaluation of the current offer of the restaurant was carried out based on the corrected technical sheets and with the use of the CERES 1.2 software. Based on the results obtained, possible modifications to be made to offer healthier products were evaluated and a group of nutritional information was proposed to provide the entity's staff and customers. The restaurant's offer is generally characterized by containing an excess of calories, high cholesterol and fat content, adequate intake of vitamins and minerals and insufficient dietary fiber and between adequate and excessive protein and carbohydrate content, the latter nutrient depending on the combinations made by the customer. The new proposals allow the client to better balance the consumption of nutrients by containing less energy, fat, cholesterol, and carbohydrates. The proposed messages will help the customer to select healthier products.
Keywords: menu; nutritional evaluation; nutritional information.
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References
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