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PurposeThe purpose of this study is to analyze the entrepreneurial intentions of higher education students in a private higher education institution (HEI), enrolled in the following courses: Business Management, Hospitality Management, Tourism and Business Relations.Design/methodology/approachA quantitative methodology was used through the application of a questionnaire in a private HEI located in the northern region of Portugal and 228 valid responses were collected.FindingsWe have found out that (1) the elder the students are, the higher is the probability that they will consider entrepreneurship as the first option to enter the job market; (2) the courses of Business Management and Hotel Management are those that influence the entrepreneurial intentions most positively; (3) the more prepared a student feels in order to start a business, the more likely he will become an entrepreneur; (4) to consider entrepreneurship as the first option to enter the job market is positively influenced by the dimensions of the Attitude Toward Enterprise (ATE), namely, leadership, creativity, achievement and personal control; (5) to have a business idea could be motivated by the course in which the students are enrolled in, if they feel they are prepared to start a business, and by the dimensions of ATE.Practical implicationsHEIs and/or regional governments may have an entrepreneurship support office, where students can get assistance in the process of creating their companies and develop innovative entrepreneurial models adapted to older students. The creation of “senior entrepreneurial ecosystems” can be an interesting path to be explored. HEIs can make extracurricular activities available to students. Policymakers must introduce entrepreneurship to primary and secondary education.Originality/valueThis study increases the understanding of the individual characteristics of the students in a private HEI, as well as the courses that positively influence entrepreneurial intentions.

The availability of detailed and high‐quality food consumption data is essential for EFSA's risk assessments. In 2014, EFSA published the EU‐menu guidance on the collection of harmonized and high‐quality food consumption data. The ERA‐EU Menu literature review aimed to evaluate the landscape of methods and tools available/used for national dietary surveys after 2006. Among completed national surveys there is a large variety in study characteristics, such as sampling designs, response rates, sample sizes, underreporting, and dietary assessment. The most commonly used dietary assessment methods are repeated 24‐hour dietary recalls and, among the younger children, food records. Among EU‐Menu surveys, the dietary assessment methods and number of days of data collection were more harmonised compared to the non‐EU‐Menu surveys. The umbrella review showed that the 2014 EU Menu guidance regarding the dietary assessment method is supported by the conclusions of evaluation studies on conventional dietary assessment methods. Moreover, the review showed that a range of new technology‐based tools were developed in the last decades. Most of these tools are self‐administered variations of the conventional dietary assessment methods. Technology‐based methods have advantages like reduced administration costs, flexibility in time and location, but also disadvantages such as the required e‐skills, non‐response bias, and investment costs. Although these methods are not yet extensively validated, they seem to have similar or slightly lower validity compared to conventional methods. Both online 24‐hour dietary recalls and smart‐phone food records have potential for use. However, additional research is needed to evaluate whether they are suitable for use in large‐scale settings in European countries. This study was part of the ERA EU‐Menu project, and will be followed by an evaluation of the quality of the surveys collected in the EU‐Menu framework and an advice for an update of the EU‐Menu guidance.

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