Obesity or industrial restaurant: Reality or Mit

• Autor(a) principal: Carvalho, Camila Barbosa
• Data de Publicação: 2012
• Outros Autores: Kohler, Ivani Teresinha, Liberali, Rafaela
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de obesidade, nutrição e emagrecimento
• Texto Completo: https://www.rbone.com.br/index.php/rbone/article/view/71
• topic: Obesity; Eating habits; Industrial restaurant; Obesidad; Hábitos alimenticios; Restaurante industrial; Obesità; Abitudini alimentari; Ristorante industriale; Obesidade; Hábitos alimentres; Restaurante industrial; Obesidade; Hábitos alimentares; Restaurante industrial

With the objective of drawing the anthropometric profile and the eating habits of users of both sexes in the age group between 20 to 71 years old of an industrial restaurant located in Joinville – Santa Catarina. A cross study was carried out with population composed of N = 2000, which was assessed a sample of n = 161. Data were collected during the lunch break from users of the restaurant that participated on free demand in the research. Anthropometric measures were collected for body mass index calculation and, a query was also applied to evaluate the eating habits. Clarity of 0.98 and validity 0.89 was obtained on this study. It was observed that 65% of the population studied exceeded weight, where 50% are overweight and 11% with obesity with higher percentages in males. The addition of salt in the food is reported by 45.34% of the population and of vegetable oil by 65.22%. 43.48% say that they consume candy and sweets weekly and 9.94% daily. The most consumed preparations during the main meal are rice, beans, meat, salads and juices respectively. The results show nutritional risks on this population and confirm obesity as a reality, in this way, searching alternatives to change this scenery becomes urgent and necessary through educational campaigns, personalized nutritional guidance and in groups, in addition, preparation of snacks and meal menus, with a higher volume of fibers and calories reduction on the way to serve this population properly.