School menus in Santa Catarina: Evaluation with respect to the National School Food Program regulations
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/8226 |
Resumo: | ObjectiveTo assess compliance of school menu planning with the National School Food Program’s regulations. MethodsThis cross-sectional study analyzed 133 menus for 542 schools in 49 municipalities of the state of Santa Catarina. The menus were assessed according to the National School Food Program’s regulations, the “Dietary Guidelines for the Brazilian Population” and the “Qualitative Evaluation of Menu Components for Schools”. The data were analyzed by descriptive statistics. ResultsNearly all (98.5%) municipalities met the requirement of technical responsibility for menu development and 81.0% acquired foods from family farms. The menus contained fruits (87.2%) and non-starchy vegetables (94.0%), but the frequencies of fruits and non-starchy vegetables were smaller than two to three times a week. The most common high-sodium and high-fat foods were commercially processed meats (53.0%), but their frequency was smaller than once a week. Likewise, the frequencies of beverages (natural fruit juice, coffee, andtea) were smaller than once a week. Most menus (85.1%) repeated foods during the week, and only 3.0% of the menus listed organic foods. ConclusionSome school menus from Santa Catarina need to be revised with respect to the frequency of fruits and non-starchy vegetables, high-sugar foods, high-sodium foods, and high-fat foods, and need to increase food diversity and variety. |
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School menus in Santa Catarina: Evaluation with respect to the National School Food Program regulationsCardápios escolares em Santa Catarina: avaliação perante a regulamentação do Programa Nacional de Alimentação EscolarLegislation, foodMenu planningOrganic foodsSchool foodLegislação sobre alimentosPlanejamento de cardápioAlimentos orgânicosAlimentação escolarObjectiveTo assess compliance of school menu planning with the National School Food Program’s regulations. MethodsThis cross-sectional study analyzed 133 menus for 542 schools in 49 municipalities of the state of Santa Catarina. The menus were assessed according to the National School Food Program’s regulations, the “Dietary Guidelines for the Brazilian Population” and the “Qualitative Evaluation of Menu Components for Schools”. The data were analyzed by descriptive statistics. ResultsNearly all (98.5%) municipalities met the requirement of technical responsibility for menu development and 81.0% acquired foods from family farms. The menus contained fruits (87.2%) and non-starchy vegetables (94.0%), but the frequencies of fruits and non-starchy vegetables were smaller than two to three times a week. The most common high-sodium and high-fat foods were commercially processed meats (53.0%), but their frequency was smaller than once a week. Likewise, the frequencies of beverages (natural fruit juice, coffee, andtea) were smaller than once a week. Most menus (85.1%) repeated foods during the week, and only 3.0% of the menus listed organic foods. ConclusionSome school menus from Santa Catarina need to be revised with respect to the frequency of fruits and non-starchy vegetables, high-sugar foods, high-sodium foods, and high-fat foods, and need to increase food diversity and variety.ObjetivoAvaliar a adequação do planejamento de cardápios escolares perante a regulamentação do Programa Nacional de Alimentação Escolar. MétodosTrata-se de estudo que transversal, que analisou 133 cardápios, de 49 municípios catarinenses, que atendiam a 542 escolas. Os cardápios foram avaliados com base na regulamentação do Programa Nacional de Alimentação Escolar, no Guia Alimentar para a população brasileira e no Método de Avaliação Qualitativa das Preparações do Cardápio Escolar. Os dados foram analisados através de estatística descritiva. ResultadosA exigência de responsabilidade técnica pela elaboração do cardápio foi observada em 98,5% dos municípios, e 81% adquiriam alimentos da agricultura familiar. Os cardápios apresentaram frutas (87,2%) e hortaliças (94,0%), no entanto mais da metade teve frequência de frutas e hortaliças inferior a duas ou três vezes por semana. A presença de alimentos e preparações ricas em açúcar foi elevada (>90%), predominando frequência de até duas vezes por semana. Dos alimentos ricos em sódio e gorduras, destacaram-se embutidos e produtos cárneos industrializados (53,0%), porém a frequência foi inferior a uma vez por semana. As bebidas nos cardápios (suco de fruta natural, café e chá) tiveram frequência inferior a uma vez por semana. A repetição de alimentos na mesma semana foi observada em 85,1% dos cardápios. Já a identificação do alimento orgânico foi encontrada em apenas 3,0% deles. ConclusãoAlguns cardápios da alimentação escolar catarinense necessitam de revisão quanto à frequência de frutas e hortaliças, redução de alimentos ricos em açúcar, sódio e gorduras e de aumento na diversidade e variedade de alimentos.Núcleo de Editoração – PUC-Campinas2023-04-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8226Brazilian Journal of Nutrition; Vol. 28 No. 3 (2015): Revista de NutriçãoRevista de Nutrição; Vol. 28 Núm. 3 (2015): Revista de NutriçãoRevista de Nutrição; v. 28 n. 3 (2015): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPenghttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8226/5752Copyright (c) 2023 Glenda Marreira VIDAL, Marcela Boro VEIROS, Anete Araújo de SOUSAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMarreira VIDAL, Glenda Boro VEIROS, Marcela Araújo de SOUSA, Anete 2023-04-05T11:37:59Zoai:ojs.periodicos.puc-campinas.edu.br:article/8226Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-04-05T11:37:59Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
School menus in Santa Catarina: Evaluation with respect to the National School Food Program regulations Cardápios escolares em Santa Catarina: avaliação perante a regulamentação do Programa Nacional de Alimentação Escolar |
title |
School menus in Santa Catarina: Evaluation with respect to the National School Food Program regulations |
spellingShingle |
School menus in Santa Catarina: Evaluation with respect to the National School Food Program regulations Marreira VIDAL, Glenda Legislation, food Menu planning Organic foods School food Legislação sobre alimentos Planejamento de cardápio Alimentos orgânicos Alimentação escolar |
title_short |
School menus in Santa Catarina: Evaluation with respect to the National School Food Program regulations |
title_full |
School menus in Santa Catarina: Evaluation with respect to the National School Food Program regulations |
title_fullStr |
School menus in Santa Catarina: Evaluation with respect to the National School Food Program regulations |
title_full_unstemmed |
School menus in Santa Catarina: Evaluation with respect to the National School Food Program regulations |
title_sort |
School menus in Santa Catarina: Evaluation with respect to the National School Food Program regulations |
author |
Marreira VIDAL, Glenda |
author_facet |
Marreira VIDAL, Glenda Boro VEIROS, Marcela Araújo de SOUSA, Anete |
author_role |
author |
author2 |
Boro VEIROS, Marcela Araújo de SOUSA, Anete |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Marreira VIDAL, Glenda Boro VEIROS, Marcela Araújo de SOUSA, Anete |
dc.subject.por.fl_str_mv |
Legislation, food Menu planning Organic foods School food Legislação sobre alimentos Planejamento de cardápio Alimentos orgânicos Alimentação escolar |
topic |
Legislation, food Menu planning Organic foods School food Legislação sobre alimentos Planejamento de cardápio Alimentos orgânicos Alimentação escolar |
description |
ObjectiveTo assess compliance of school menu planning with the National School Food Program’s regulations. MethodsThis cross-sectional study analyzed 133 menus for 542 schools in 49 municipalities of the state of Santa Catarina. The menus were assessed according to the National School Food Program’s regulations, the “Dietary Guidelines for the Brazilian Population” and the “Qualitative Evaluation of Menu Components for Schools”. The data were analyzed by descriptive statistics. ResultsNearly all (98.5%) municipalities met the requirement of technical responsibility for menu development and 81.0% acquired foods from family farms. The menus contained fruits (87.2%) and non-starchy vegetables (94.0%), but the frequencies of fruits and non-starchy vegetables were smaller than two to three times a week. The most common high-sodium and high-fat foods were commercially processed meats (53.0%), but their frequency was smaller than once a week. Likewise, the frequencies of beverages (natural fruit juice, coffee, andtea) were smaller than once a week. Most menus (85.1%) repeated foods during the week, and only 3.0% of the menus listed organic foods. ConclusionSome school menus from Santa Catarina need to be revised with respect to the frequency of fruits and non-starchy vegetables, high-sugar foods, high-sodium foods, and high-fat foods, and need to increase food diversity and variety. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-04-05 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8226 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8226 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8226/5752 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Glenda Marreira VIDAL, Marcela Boro VEIROS, Anete Araújo de SOUSA https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Glenda Marreira VIDAL, Marcela Boro VEIROS, Anete Araújo de SOUSA https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 28 No. 3 (2015): Revista de Nutrição Revista de Nutrição; Vol. 28 Núm. 3 (2015): Revista de Nutrição Revista de Nutrição; v. 28 n. 3 (2015): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
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1799126069147598848 |