EDITORIAL

Abstract

A Acta Portuguesa de Nutrição nasceu com o propósito de ser uma revista científca, com revisão por pares e que, estando já indexada na base de dados SciELO, pretende submeter-se à indexação por outras, e assim tornar-se uma publicação madura e referencial na área das Ciências da Nutrição. Deste modo, está aberta à colaboração de todos quantos trabalham nesta área e o único critério de aceitação é o do mérito científco das propostas. No entanto, o conjunto de artigos que fazem parte desta edição foca-nos no tema do Nutricionista e da sua importância em diversos contextos de atuação. Hoje, como nunca, a alimentação tem um papel central no desenvolvimento das sociedades humanas, desde a decisiva infuência que demonstradamente tem na nossa saúde até ao enorme impacto que a produção alimentar tem sobre o ambiente do nosso planeta. O Nutricionista tem assim uma grande responsabilidade no nosso futuro coletivo, responsabilidade essa que deve ser valorizada por todos. Ao recente enquadramento da profssão numa Ordem profssional, com o consequente aumento da exigência ética e técnica do seu exercício, deverá agora corresponder uma melhoria qualitativa na formação pré-graduada das licenciaturas que lhe dão acesso. Só assim estaremos em condições de garantir uma prática impecável e uma imagem prestigiante dos Nutricionistas na sociedade. A investigação científca, que aqui promovemos e divulgamos, é a via de excelência para a criação de profssionais de qualidade nesta área. Saibamos todos cultivá-la com exigência e ambição intelectuais.

O DIREITO À ALIMENTAÇÃO SAUDÁVEL NO CONTEXTO DAS POLÍTICAS NUTRICIONAIS

THE RIGHT TO HEALTHY FOOD IN FOOD POLICY CONTEXT
Ana Queiroz; Inês Mota; Sofia Cardoso;
Abstract

ABSTRACT

Food is a fundamental human right recognized in the Universal Declaration of Human Rights and is a basic requirement for the promotion and protection of health. The Right to Adequate Food is based on the right of all individuals to strategies and laws that can ensure the access to adequate food and it compromises three dimensions: availability, adequacy and accessibility. This review aims to highlight the importance to respect, protect and fulfl the human food as an human right and the relevance of the nutritionist work in the scheduling and execution of actions in order to guarantee the right to food in any place in the world, as well as possible health professionals interventions in this area. Among the diferent nutrition interventional areas, community nutrition and public health are those that allow better to ensure equity in the implementation of the right to food at all society levels.

KEYWORDS Right to food, Nutritionist, Nutritional policies, Portugal

OS DESAFIOS DA RESTAURAÇÃO COLETIVA E O NUTRICIONISTA COMO IMPULSIONADOR DO SEU DESENVOLVIMENTO

Ana Helena Pinto; Helena Ávila;
Abstract

  ABSTRACT INTRODUCTION: Contract catering is a market segment which currently faces a myriad of complex challenges. The present economic situation, the multiple changes in the food system and the urgent need for its sustainability, are among the factors that infuence and have been infuenced by contract catering. OBECTIVES: The present study, from a global and systemic vision, aims to enumerate and characterize the specifc challenges of contract catering, as an integral part of the complex process of human nourishment. It includes a refection and the search for answers to the future of this sector and studies the role of the nutritionist and his profle as a key resource. METHODOLOGY: Bibliographic research was don e via databases and deposit banks of articles and theses, national and international: Pubmed, Scopus, Repositório de Acesso Aberto de Portugal, Revista da Sociedade Portuguesa de Ciências da Nutrição e Alimentação, Catálogo da Biblioteca da Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, with the following keywords: restauração, colectiva, Nutricionista, desenvolvimento, contract catering, nutritionist, development and foodservice, between May and July 2014. And in all the editions of the Revista Nutrícias. The work proceeded with the consultation of electronic pages of key institutions in the sector, as the Associação Portuguesa dos Nutricionistas (APN), Food Service Europe (FSE), International Confederation of Dietetic Associations (ICDA), European Federation of the Associations of Dietitians (EFAD), Academy of Nutrition and Dietetic (AND), The British Dietetic Association (TBDA), Center on Food Security and the Environment (CFSE), Syndicat National de la Restauration Collective (SNRC), Europedirect, Instituto Nacional de Estatística (INE) and the legislation in force. This was followed by the reading of selected articles and of those mentioned in the bibliographic references, which were relevant to the theme. RESULTS: 10 main challenges + 1 to contract catering, which must be overcome, are presented. The second part presents the Nutritionist, his profle and what is required of him nowadays, so he can meet the challenges, contributing for the development of contract catering. CONCLUSIONS: The Nutritionist is the professional that contemplates the knowledge and skills necessary and essential to be a major factor of development and future for contract catering. KEYWORDS Development, Nutricionist, Contract Catering, Foodservice, Sustainability  

AS NOVAS TECNOLOGIAS NO DESENVOLVIMENTO DA RESTAURAÇÃO COLETIVA

THE NEW TECHNOLOGIES IN CONTRACT CATERING DEVELOPMENT
Nuno Pereira; Helena Ávila;
Abstract

ABSTRACT

In the last two decades of the last century, the prospect of new businesses created an increasing demand for more and better technologies, which allowed to deal with rising competition and customer expectations, and with the need for companies to adapt to new social and health related contexts. This paper intended to review the technologies developed and used in the contract catering business, as well as the ways in which these developments led to changes in the feld. The literature review was based on scientifc references, institutional links and related books, through the use of key expressions, infra referred. The contract catering covers a wide range of services related to food management, involving the preparation and service of meals for people who work, study, temporarily stay or reside in public or private organizations and from the third sector. The concern with the improvement of food preservation’s procedures promoted multiples technological developments. Also, the need to feed faster and more efciently a growing number of people, supported the developments of meal production systems which allowed these purposes to be achieved, such as the cook-serve systems, cook-hot-hold (cook- warm-hold), the cook-freeze and cook-chill, as well as other methods of producing safe food, such as Steamplicity, Sous Vide, Pasteurization, Hurdle technology and Hot fll. In recent years contract catering developed mainly in what concerns computer management systems (information technology applications). The industry began to use “online” solutions that enable integrated and cross operations within the entire organization, from accounting and fnancial area to the management of purchases, human resources, quality and all operational activity. A plethora of new technological advances, including computer and logistics applications now integrate and support the food sector, both at operational and at administrative management level. New technologies across the food sector and contract catering, are presented as major factors of development, and as such, should be privileged, through a conscious use.

PERFIL DOS CONSUMIDORES FACE AO DESPERDÍCIO E REAPROVEITAMENTO DE HORTOFRUTÍCOLAS EM AMBIENTE DOMÉSTICO

CONSUMER PROFILE TOWARDS WASTE AND REUSE OF FRUIT AND VEGETABLES IN A DOMESTIC ENVIRONMENT
Inês Pinho; Liliana Carola; Mayumi Thaís Delgado; Rui Poinhos; Sara Rodrigues;
Abstract

ABSTRACT

It is currently recognized the contribution of consumption step in the estimated amount of food waste in Portugal. A sociological and behavioral approach can give advantages in the exploration and understanding of this phenomenon in a familiar environment. The aim of the study was to characterize the consumer profle of a Portuguese hypermarket chain related to the waste and reuse of fruit and vegetables in a domestic environment. 184 consumers were indirectly surveyed in diferent stores, appealing to knowledge of socio-demographic data, consumption habits, frequency of fruit and vegetable waste and their reuse. An index of waste frequency and an index of fruit and vegetables reuse were calculated, based on the survey questions related to this topic. A binary logistic regression was made to evaluate the efect of socio-demographic data and consumer habits in the two indexes mentioned. In multivariate analysis, age and geographical area held a signifcant infuence in both indexes. It was found that consumers coming from the central and southern areas of the country had reported a less frequency of waste, and simultaneously most reuse. It was also found that individuals with higher age had a less frequency of waste, but also smaller reuse.

KEYWORDS

Consumer, Food waste, Fruit and vegetables, Portugal, Food reuse