Nutritional adaptation of traditional recipes in the IT-AMGABAlgarve

Research suggests a growing concern of clients in the availability of nutritionally adequate meals, even if clients, when searching for meal services in a tourism setting, place value in meals that reflect local culture. The IT-AMGABAlgarve project developed an online platform (maridar.pt) that allows users to identify meals and wines from the Algarve and provides their organoleptic characteristics and nutritional information. In order to present users with a more nutritionally adequate alternative, we conducted a nutritional adaptation of traditional recipes in two stages: 1) nutritional adaptation by a team in the field of nutrition, using a proprietary online management system designed for this project (OHSR - online holistic standardized recipe); 2) assessment on how the alternative recipes maintain the cultural identity and fundamental characteristics of the traditional meal, by a panel of foodservice professionals. This work shows the results of the beginning of the first stage, with 15 nutritionally adapted recipes. The main goal for nutritional adaptation was to reduce by 30% the energy of the traditional recipe, by substituting ingredients or by changing their original proportions. Whenever possible, adapted meals should also be lowsalt (up to 0,3g/100g). We successfully adapted 13 of the 15 recipes analyzed in this study to low-salt and low energy versions. After the second stage, this study can help to increase the menu items available to clients, and allow those with dietary restrictions to experience important and distinctive recipes in the culinary culture of the Algarve.