Menus nutritional quality analysis and proposals for improvement

There is a close connexion between nutrition and health, healthy eating habits contribute to minimizing the development of diseases such as obesity or other metabolic disorders. When elaborating a menu, the quality and quantity of the food that comprise it must be valued as well as the energy and nutritional needs of consumers, taking into account age, physical condition, pathologies, intolerances, etc.

The UIB has a multidisciplinary research group specialized in the assessment, design and implementation of plans for the improvement of collective menus for companies and public and private institutions such as catering companies, hospitals, residences, centres and sports clubs, hotels and school canteens, among others.