Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Carlo Marius DRAGOMIR, Timeea Alexandra CARAGENA, Lorena LUPEI, Mariana-Atena POIANA, Camelia MOLDOVAN, Mirela-Viorica POPA, Delia-Gabriela DUMBRAVA, Corina Dana MISCA, Carmen Daniela PETCU, Diana Nicoleta RABA
This study investigates the eating habits of consumers from main regions of some Mediterranean countries, focusing on nutritional patterns and food preferences. Gastronomy in Mediterranean countries has been shaped by a variety of cultural influences, largely due to historical interactions among neighboring states, which led to a blending of local traditions, cultural practices and lifestyles. The study presents traditional culinary dishes from the most representative regions of Italy, Spain, Greece and France. The nutritional values of the most consumed dishes in each country have been calculated. The gastronomic preparations were structured as starters, liquid dishes, main dishes, dessert and drinks and the energy and nutritional values were calculated for one dish from each category, considered as the most relevant for each country studied. Our results reveal that in all food preparations of the four countries studied, the predominant ingredients are meat, fish, seafood, and vegetables. The calculated nutritional profile of the menus specific to Spain, France, Italy, and Greece is well-balanced and has moderate calories values.
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