Sodium and lipid contents of lunch meals consumed by workers of a company in Suzano, SP, Brazil

Detalhes bibliográficos
Autor(a) principal: Tashira Saldias SALAS, Cyntia Kimie
Data de Publicação: 2023
Outros Autores: Neumann SPINELLI, Mônica Glória, Mie KAWASHIMA, Luciane, Miyeko UEDA, Aline
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9484
Resumo: ObjectiveThe objective of this study was to determine the sodium and lipid contents of lunch meals consumed in a food and nutrition unit. MethodsFlame photometry and total lipid extraction with organic solvents were used to determine the amount of sodium and lipids, respectively, per average-size meal. The results were compared with the amounts recommended by the World Health Organization and Brazilian Worker’s Food Program. ResultsSodium and lipid contents were above those recommended by the Brazilian Worker’s Food Program. The mean sodium content was 2435mg (SD=518mg) and mean energy provided by lipids was 329kcal (SD=40kcal) per average-size meal (745g, SD=60g). ConclusionChanges are needed to reduce the amounts of sodium and lipids present in these meals, such as using fewer high-fat and/or high-sodium foods. Furthermore, nutrition education should be made available for users of these food and nutrition units in order to improve the quality of life of those who are the driving force of a company.
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spelling Sodium and lipid contents of lunch meals consumed by workers of a company in Suzano, SP, BrazilTeores de sódio e lipídios em refeições almoço consumidas por trabalhadores de uma empresa do município de Suzano, SPFood consumptionLipidsSodium, dietaryWorkersConsumo de alimentosSódio na dietaLipídeosTrabalhadoresObjectiveThe objective of this study was to determine the sodium and lipid contents of lunch meals consumed in a food and nutrition unit. MethodsFlame photometry and total lipid extraction with organic solvents were used to determine the amount of sodium and lipids, respectively, per average-size meal. The results were compared with the amounts recommended by the World Health Organization and Brazilian Worker’s Food Program. ResultsSodium and lipid contents were above those recommended by the Brazilian Worker’s Food Program. The mean sodium content was 2435mg (SD=518mg) and mean energy provided by lipids was 329kcal (SD=40kcal) per average-size meal (745g, SD=60g). ConclusionChanges are needed to reduce the amounts of sodium and lipids present in these meals, such as using fewer high-fat and/or high-sodium foods. Furthermore, nutrition education should be made available for users of these food and nutrition units in order to improve the quality of life of those who are the driving force of a company.ObjetivoAvaliar os valores de sódio e lipídios em refeições almoço consumidas por usuários de uma unidade de alimentação e nutrição. MétodosAnálise laboratorial das porções médias consumidas, utilizando-se o método de fotometria de chama para determinação de sódio e o método de extração de lipídios totais por meio de solventes orgânicos. Os resultados foram comparados com as recomendações da Organização Mundial da Saúde e com as novas recomendações do Programa de Alimentação do Trabalhador. ResultadosObservaram-se valores de sódio e lipídios acima das recomendações do Programa de Alimentação do Trabalhador. Neste estudo, o valor médio de sódio foi de 2435mg (DP=518mg) e o valor energético médio de lipídios foi de 329kcal (DP=40kcal) em uma porção média de refeição - 745g (DP=60g). ConclusãoSão necessárias mudanças para que haja uma adequação das quantidades de sal e de lipídios utilizadas nas refeições, uma redução da utilização de alimentos que contenham grande quantidade de sódio e/ou gordura, e que se programem ações educativas junto aos usuários da unidade de alimentação e nutrição, para a melhoria da qualidade de vida de quem representa a força produtiva da empresa. Núcleo de Editoração – PUC-Campinas2023-08-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9484Brazilian Journal of Nutrition; Vol. 22 No. 3 (2009): Revista de NutriçãoRevista de Nutrição; Vol. 22 Núm. 3 (2009): Revista de NutriçãoRevista de Nutrição; v. 22 n. 3 (2009): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9484/6850Copyright (c) 2023 Cyntia Kimie Tashira Saldias SALAS, Mônica Glória Neumann SPINELLI, Luciane Mie KAWASHIMA, Aline Miyeko UEDAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Tashira Saldias SALAS, Cyntia KimieNeumann SPINELLI, Mônica Glória Mie KAWASHIMA, Luciane Miyeko UEDA, Aline 2023-08-30T18:28:11Zoai:ojs.periodicos.puc-campinas.edu.br:article/9484Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-08-30T18:28:11Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Sodium and lipid contents of lunch meals consumed by workers of a company in Suzano, SP, Brazil
Teores de sódio e lipídios em refeições almoço consumidas por trabalhadores de uma empresa do município de Suzano, SP
title Sodium and lipid contents of lunch meals consumed by workers of a company in Suzano, SP, Brazil
spellingShingle Sodium and lipid contents of lunch meals consumed by workers of a company in Suzano, SP, Brazil
Tashira Saldias SALAS, Cyntia Kimie
Food consumption
Lipids
Sodium, dietary
Workers
Consumo de alimentos
Sódio na dieta
Lipídeos
Trabalhadores
title_short Sodium and lipid contents of lunch meals consumed by workers of a company in Suzano, SP, Brazil
title_full Sodium and lipid contents of lunch meals consumed by workers of a company in Suzano, SP, Brazil
title_fullStr Sodium and lipid contents of lunch meals consumed by workers of a company in Suzano, SP, Brazil
title_full_unstemmed Sodium and lipid contents of lunch meals consumed by workers of a company in Suzano, SP, Brazil
title_sort Sodium and lipid contents of lunch meals consumed by workers of a company in Suzano, SP, Brazil
author Tashira Saldias SALAS, Cyntia Kimie
author_facet Tashira Saldias SALAS, Cyntia Kimie
Neumann SPINELLI, Mônica Glória
Mie KAWASHIMA, Luciane
Miyeko UEDA, Aline
author_role author
author2 Neumann SPINELLI, Mônica Glória
Mie KAWASHIMA, Luciane
Miyeko UEDA, Aline
author2_role author
author
author
dc.contributor.author.fl_str_mv Tashira Saldias SALAS, Cyntia Kimie
Neumann SPINELLI, Mônica Glória
Mie KAWASHIMA, Luciane
Miyeko UEDA, Aline
dc.subject.por.fl_str_mv Food consumption
Lipids
Sodium, dietary
Workers
Consumo de alimentos
Sódio na dieta
Lipídeos
Trabalhadores
topic Food consumption
Lipids
Sodium, dietary
Workers
Consumo de alimentos
Sódio na dieta
Lipídeos
Trabalhadores
description ObjectiveThe objective of this study was to determine the sodium and lipid contents of lunch meals consumed in a food and nutrition unit. MethodsFlame photometry and total lipid extraction with organic solvents were used to determine the amount of sodium and lipids, respectively, per average-size meal. The results were compared with the amounts recommended by the World Health Organization and Brazilian Worker’s Food Program. ResultsSodium and lipid contents were above those recommended by the Brazilian Worker’s Food Program. The mean sodium content was 2435mg (SD=518mg) and mean energy provided by lipids was 329kcal (SD=40kcal) per average-size meal (745g, SD=60g). ConclusionChanges are needed to reduce the amounts of sodium and lipids present in these meals, such as using fewer high-fat and/or high-sodium foods. Furthermore, nutrition education should be made available for users of these food and nutrition units in order to improve the quality of life of those who are the driving force of a company.
publishDate 2023
dc.date.none.fl_str_mv 2023-08-30
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/9484
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9484
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9484/6850
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv 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. 22 No. 3 (2009): Revista de Nutrição
Revista de Nutrição; Vol. 22 Núm. 3 (2009): Revista de Nutrição
Revista de Nutrição; v. 22 n. 3 (2009): 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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