Food Allergy Training for Schools and Restaurants (The Food Allergy Community Program): Protocol to Evaluate the Effectiveness of a Web-Based Program (Preprint)

Pádua, Inês; Moreira, André; Moreira, Pedro; Barros, Renata

doi:10.2196/preprints.9770

Cited by 1 publication

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Allergies may manifest mucocutaneous, gastrointestinal, respiratory, and cardiovascular effects [52]. The sentence in the menu, "If you have any food allergies to any of these 14 elements, please contact us" [53] (p. 44), is suggested by the Portuguese General Directorate of Health. Pádua et al [53] advise cooks and confectioners to draw an SR for each dish, detailing the ingredients to be used and referencing the presence of allergens, always keeping it up to date.…”

Section: Allergensmentioning

confidence: 99%

“…The sentence in the menu, "If you have any food allergies to any of these 14 elements, please contact us" [53] (p. 44), is suggested by the Portuguese General Directorate of Health. Pádua et al [53] advise cooks and confectioners to draw an SR for each dish, detailing the ingredients to be used and referencing the presence of allergens, always keeping it up to date. The Portuguese Association for Hotels and Restaurants (AHRESP) [54] states that it is mandatory to provide information about the allergens of each dish in F&B establishments.…”

Section: Allergensmentioning

confidence: 99%

“…The sentence in the menu, "If you have any food allergies to any of these 14 elements, please contact us" [53] (p. 44), is suggested by the Portuguese General Directorate of Health. For this to happen, Pádua et al [53] advise that an up-to-date SR for each dish should exist, detailing the allergenic ingredients (DP10). AHRESP [54] proposes that an F&B establishment provide its customers with mandatory information about the allergens in each dish.…”

Section: Dp10: Allergens Listmentioning

confidence: 99%

See 2 more Smart Citations

Development of an Online Holistic Standardized Recipe: A Design Science Approach

et al. 2022

View full text Add to dashboard Cite

Concerns around healthy and sustainable food, particularly regarding the standardization of production, cost control, and revenue maximization, are issues challenging food and beverages researchers and professionals. There are some available models to create standardized recipes for food and beverages, but they are weak in holistic terms from the point of view of management and legally required information. The purpose of this study was to develop an artifact, an online holistic standardized recipe, to allow the management of information in terms of recipes, costs, allergens, sustainability, nutrition facts, and menu pricing strategies. The research approach was conducted using a design science research methodology developed in two cycles. The artifact was produced from a literature review conducted to define the design principles, and it was evaluated across exploratory focus group and field study phases. The primary outcome of this research was the development of an online holistic standardized recipe. The artifact was considered relevant and useful by the stakeholders participating in the exploratory focus group and field study. However, studying the edible portion and the average weight of the recipe ingredients is necessary for the artifact to become more robust. The paper provides new insights and practical guidelines for academics and professionals in the food and beverage industry.

show abstract

Section: Allergensmentioning

confidence: 99%

Section: Allergensmentioning

confidence: 99%

“…The sentence in the menu, "If you have any food allergies to any of these 14 elements, please contact us" [53] (p. 44), is suggested by the Portuguese General Directorate of Health. For this to happen, Pádua et al [53] advise that an up-to-date SR for each dish should exist, detailing the allergenic ingredients (DP10). AHRESP [54] proposes that an F&B establishment provide its customers with mandatory information about the allergens in each dish.…”

Section: Dp10: Allergens Listmentioning

confidence: 99%

See 1 more Smart Citation

Development of an Online Holistic Standardized Recipe: A Design Science Approach

et al. 2022

View full text Add to dashboard Cite

show abstract

Food Allergy Training for Schools and Restaurants (The Food Allergy Community Program): Protocol to Evaluate the Effectiveness of a Web-Based Program (Preprint)

Abstract: Abstract:Background: Food allergy is growing public health problem. Literature suggests that significant

Cited by 1 publication

References 0 publications

Development of an Online Holistic Standardized Recipe: A Design Science Approach

Development of an Online Holistic Standardized Recipe: A Design Science Approach

Contact Info

Product

Resources

About