Madridge Journal of Pharmaceutical Research

ISSN: 2638-1591

2nd International Conference on Pharma & Nutrition, Health and Aging
August 1-2, 2019 Valencia, Spain

Integration of Menu Reformulation for Catering Addressing Pre-School Children

Angela Cozma1*, Adela Viviana Sitar Taut1, Adriana Fodor2, Crina Muresan3, Dan Sitar Taut4 and Ramona Suharoschi5

14th Department of Internal Medicine, Iuliu Hatieganu University of Medicine and Pharmacy, Romania
2Clinical Centre of Diabetes, Iuliu Hatieganu University of Medicine and Pharmacy, Romania
3Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania
4Department of Business Information Systems, Babes-Bolyai University, Romania
5Molecular Nutrition and Proteomics Laboratory, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania

DOI: 10.18689/2638-1591.a3.008

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The novel catering IT concept is based on the integration of nutrition analysis with menuʼs reformulation promoting a healthy diet. Innovative technologies in catering implement the personalized nutrition principle (nutrigenomics, nutrigenetics) in the design of daily menu addressed to the pre-school children. The smart food design, along with pre-school children nutrition education to develop healthy eating habits that promote health and well-being is a desiderate for catering companies. Food could impact health and well-being, brain development and growth, preventing specific health issues (anaemia, obesity, teeth caries). A healthy nutrition is rich in fruits and vegetables, whole grains (wheat, oat and brown rice) and healthy fat (olive oil, rapeseed oil, nuts oil and fish oil) besides correct hydrating habits (water drinking) that replace sugar beverages.

Methods: We reformulated 179 dishes (main course, soup, garnish, dessert) and perform a comparative analysis of the menu (comparative tests) nutrition analysis before and after reformulation and taste optimization based on the pre-school preference by standardized sensory tests.

Results: As results we piloted the reformulated menu and recipes (menu technology sheets, prepared technological schemes), created database workbench (Access) - Nutritional analysis of reformulated menus and identification of potential allergens, developed a smart phone application PERSONAL_MENU (food choice and pre-school health priorities). Simultaneously, we set-up the traffic light system of the menu for the children to learn by colours about what is a healthy food.

Conclusion: The major important future trends of the catering service for pre-school kids will be open to the desire of individualism and free-smart choice, based on personalised catering services. Added value of this approach is based on bringing services to the research community that facilitate networking and community building and provide access to standardised, inter-operable and innovative data and tools.

Angela Cozma, MD, PhD has more than 10 yearsʼ experience in the field of internal medicine, cardiology and metabolic diseases. She had completed PhD in the field of metabolic syndrome and atherosclerosis at the ”Iuliu Hatieganu” University of Medicine and Pharmacy Cluj-Napoca, Romania. Angela Cozma is following a research stage at the University of Paris, France in the field of arterial stiffness. She had published more than 30 papers in national and international journals of scientific flow.