A5077183203- Consumer Attitudes and Food Labeling
- Sensory Analysis and Statistical Methods
- Obesity, Physical Activity, Diet
- Nutritional Studies and Diet
- Innovative Human-Technology Interaction
- Organic Food and Agriculture
- Green IT and Sustainability
- Nutrition, Genetics, and Disease
- Culinary Culture and Tourism
- Service and Product Innovation
Abstract Compared to meals prepared at home, eaten out of home tend contain more energy, total fat and saturated it is here where consumers can have very little knowledge the nutrient profile dish they are eating. The aim European Union‐funded Food SMART project ( www.foodsmartproject.net ) was develop an innovative technical menu solution ‘app’ that enables informed consumer food choice, which takes into account individual preferences (such as dietary requirements) well product...
Increasing pressure from governments, public health bodies, and consumers is driving a need for increased food-based information provision in eating-out situations. Meals eaten outside the home are known to be less healthy than meals at home, can complain of poor on impact allergen content out.This paper aimed describe development early assessment mobile phone app that allows accurate personalized while considering individual characteristics (allergies, diet type, preferences) enable...
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<sec> <title>BACKGROUND</title> Increasing pressure from governments, public health bodies, and consumers is driving a need for increased food-based information provision in eating-out situations. Meals eaten outside the home are known to be less healthy than meals at home, can complain of poor on impact allergen content out. </sec> <title>OBJECTIVE</title> This paper aimed describe development early assessment mobile phone app that allows accurate personalized while considering individual...