Mohannad AlOudat, Magyar Norbert, Simon Sarkadi Lívia, Ayaz Mukarram Shaikh és Lugasi Andrea cikke jelent meg a Journal of Culinary Science & Technology folyóiratban, Nutrient Content of Single-Dose Ready-To-Eat Meals Delivered by Catering Industry in Hungary címmel.
Absztrakt:
We compared the nutritional value of 1017 ready-to-eat meals offered by single-dose food delivery services in Hungary with the dietary guidelines published by the World Health Organization, relying on the nutritional information on the companies’ websites, and classified them based on gastronomy to traditional Hungarian and innovative meals. No ready-to-eat meals fully complied with the WHO recommendations. However, ready-to-eat meals tend to be high in energy, fat, protein, sodium, low carbohydrate, and fiber, and acceptable in sugar and saturated fatty acid contents.
Gratulálunk a szerzőknek!