the more obvious in the growing obesity rates that Mediterranean countries have presented in recent years as they westernise their eating habits, leaving behind their “traditional way of eating” (Alexandratos, 2006). Portugal presents characteristics that have given it a Mediterranean status, including its traditional eating habits (Braga, 2008; Durão et al. 2008). However, the Portuguese diet, like what has been observed in other Mediterranean countries, tends to depart from the traditional Mediterranean-type diet (Alexandratos, 2006; Balanza et al., 2007; da Silva et al., 2009; Naska et al., 2006; Vareiro et al., 2009). According to the National Statistical Institute (INE), between 2008 and 2012, the availability per capita of animal products (meat, fish and eggs), albeit with a marked declining trend compared to the 2003-2008 period, is still high and the same goes for “oils and fats”. There is still a shortage of “vegetables”, “fruit” and “dried legumes”. These results reveal that the Portuguese diet continues to show a food imbalance, with a predominance of proteins of animal origin and an excess of fats. food traditions in the algarve The Algarve culinary is based on the region’s ancestral activities, such as farming and fishing, and its Mediterranean roots are evident from its basic elements, with a particular emphasis on bread, legumes, vegetables, fruit, fish, seasoning with aromatic herbs, olive oil and wine (Saramago, 2001; Vila, 2001).
262 a . f r e i t a s e t a l . ( c o o r d . ) – d i m e n s i o n s o f m e d i t e r r a n e a n d i e t , w o r l d c u l t u r a l h e r i t a g e , f a r o : u n i v e r s i d a d e d o a l g a r v e , 2 0 1 5