Nutritional adequacy of the lunch menu of a hotel company registred in the Worker Feeding Program
The objective was to evaluate the nutritional adequacy of the lunch menu of a hotel company registred in the Worker Feeding Program (WFP) to the nutritional parameters established by the program legislation. Descriptive study, carried out in 2019, based on the analysis of the seven-day lunch menu se...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | Brasil |
| Institución: | Universidade Estadual de Campinas (UNICAMP) |
| Repositorio: | Revista Segurança Alimentar e Nutricional (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.sbu.unicamp.br:article/8659942 |
| Acceso en línea: | https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8659942 |
| Access Level: | acceso abierto |
| Palabra clave: | Planificación del menú Programas y políticas de nutrición y alimentación Servicios de comida Planejamento de cardápio Programas e políticas de nutrição e alimentação Serviços de alimentação Menu planning Nutrition programs and policies Food services |
| Sumario: | The objective was to evaluate the nutritional adequacy of the lunch menu of a hotel company registred in the Worker Feeding Program (WFP) to the nutritional parameters established by the program legislation. Descriptive study, carried out in 2019, based on the analysis of the seven-day lunch menu served to employees of a hotel company registered in the WFP, located in Maceió, Alagoas. The nutritional composition of the meal was calculated using the Brazilian Food Composition Table, using the ingredients and per capita described in the company's technical preparation sheets. The values obtained were compared to the nutritional parameters established in Interministerial Ordinance No. 66/2006. The data were tabulated and analyzed using Epi-Info 6.04. The energy value of the menus varied between 726.4 kcal and 1196.2 kcal. There was no adequacy of proteins, fibers and NdPCal% to the nutritional parameters and 100% adequacy of the percentage of saturated fats. The daily supply of fruits and vegetables was found in all menus. Considering that the proposed parameters are aimed at promoting worker health, it is necessary for the company to adapt the menus offered, especially with regard to proteins and fibers. |
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