<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2183-5985</journal-id>
<journal-title><![CDATA[Acta Portuguesa de Nutrição]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Port Nutr]]></abbrev-journal-title>
<issn>2183-5985</issn>
<publisher>
<publisher-name><![CDATA[Associação Portuguesa de Nutrição]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-59852020000400070</article-id>
<article-id pub-id-type="doi">10.21011/apn.2020.2313</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[MENOS NUTRIENTES E MAIS ALIMENTOS: PROPOSTA DE ABORDAGEM PARA ESCOLHAS CONSCIENTES]]></article-title>
<article-title xml:lang="en"><![CDATA[CHOOSING FOOD OVER NUTRIENTS: PROPOSAL OF AN APPROACH FOR MORE CONSCIOUS CHOICES]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Viegas]]></surname>
<given-names><![CDATA[Cláudia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rocha]]></surname>
<given-names><![CDATA[Ada]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A5"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Escola Superior de Tecnologia da Saúde de Lisboa  ]]></institution>
<addr-line><![CDATA[Lisboa ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,CITUR - Centro de Investigação, Desenvolvimento e Inovação em Turismo  ]]></institution>
<addr-line><![CDATA[Estoril ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,GreenUPorto - Centro de Investigação em Produção Agroalimentar Sustentável Edifício de Ciências Agrárias  ]]></institution>
<addr-line><![CDATA[Vairão ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,LAQV-Requimte da Universidade do Porto  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>12</month>
<year>2020</year>
</pub-date>
<numero>23</numero>
<fpage>70</fpage>
<lpage>75</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852020000400070&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852020000400070&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852020000400070&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO As preocupações com a alimentação e nutrição fazem parte da realidade dos dias de hoje, existindo uma cada vez maior atenção por parte do público em relação às características nutricionais dos alimentos que escolhem e consomem. A abordagem focada nos nutrientes é reducionista e dificulta a compreensão do consumidor sobre a melhor forma de avaliar a sua ingestão alimentar. No entanto, esta continua a ser a prática que prevalece em todos os contextos, quer na indústria alimentar, na restauração, na publicidade e nos supermercados. O objetivo deste trabalho foi desenvolver uma abordagem disruptiva de aplicação das recomendações alimentares veiculadas pela Roda dos Alimentos. Com base neste guia foi desenvolvida uma infografia a partir dos valores de referência médios para os adultos. A disponibilização desta informação nas ementas, menus, receitas, entre outros, assim como nos produtos alimentares permitiria facilitar a consciencialização da quantidade consumida em relação às porções diárias, assim como melhorar a perceção do que é uma porção para os vários tipos de alimentos, e de como o conjunto das diferentes refeições e produtos alimentares permitem atingir as recomendações alimentares e nutricionais.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Consumer&#8217;s awareness about food and nutrition have increased in the last years, drawing attention to the nutritional properties of foods, namely their content in sugar, fat, calories and salt. The nutrient-focused approach is reductionist, and moreover, it is difficult for consumers to understand the best way to assess their food intake. However, in all contexts, this remains the methodology that prevails (food industry, restaurants, advertising, and supermarkets). The objective of this work was to develop a disruptive approach to the application of food recommendations conveyed by the Portuguese Food Guide. Using this guide, an infographic was developed based on the average reference values for adults. The availability of this information in menus, recipes, among others, as well as in food products would allow the awareness of the amount of food consumed in relation to the daily portions, as well as improving the perception of what is a portion, considering the various types of food and how different meals contribute to the daily recommendations.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Porções alimentares]]></kwd>
<kwd lng="pt"><![CDATA[Recomendações alimentares]]></kwd>
<kwd lng="pt"><![CDATA[Roda dos alimentos]]></kwd>
<kwd lng="en"><![CDATA[Food portions]]></kwd>
<kwd lng="en"><![CDATA[Food recommendations]]></kwd>
<kwd lng="en"><![CDATA[Food guide]]></kwd>
</kwd-group>
</article-meta>
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