Development of a method for controlling salt and sodium use during meal preparation for food services
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/8388 |
Resumo: | ObjectiveThe study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles. MethodsThe method was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed. ResultsThe result was a method consisting of 9 stages: (1) determination of the sodium content in the ingredients; (2 and 3) analysis of menu planning and sodium content; (4) follow-up of food preparation; (5) estimate of theamount of sodium used in the preparations; (6 and 7) selection and following of the preparations with averageand high-sodium content; (8) definition of the critical points and establishment of corrective actions for the use of salt and sodium; and (9) creation of recommendations for the use of salt and sodium. ConclusionThe Controlling Salt and Sodium use During Meal Preparation may contribute to global discussions regarding the reduction of salt and sodium intakes and collaborate for the supply of nutritionally and sensorially appropriate meals with respect to salt and sodium content. It may also help to prevent non-communicable chronic diseases. |
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Development of a method for controlling salt and sodium use during meal preparation for food servicesDesenvolvimento de um método de controle de sal e sódio em unidades de alimentação e nutriçãoFood serviceNutritional qualityQuality controlRestaurantsSaltSodiumUnidade de alimentação e nutriçãoQualidade nutricionalControle de qualidadeRestaurantesSódioSalObjectiveThe study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles. MethodsThe method was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed. ResultsThe result was a method consisting of 9 stages: (1) determination of the sodium content in the ingredients; (2 and 3) analysis of menu planning and sodium content; (4) follow-up of food preparation; (5) estimate of theamount of sodium used in the preparations; (6 and 7) selection and following of the preparations with averageand high-sodium content; (8) definition of the critical points and establishment of corrective actions for the use of salt and sodium; and (9) creation of recommendations for the use of salt and sodium. ConclusionThe Controlling Salt and Sodium use During Meal Preparation may contribute to global discussions regarding the reduction of salt and sodium intakes and collaborate for the supply of nutritionally and sensorially appropriate meals with respect to salt and sodium content. It may also help to prevent non-communicable chronic diseases. ObjetivoO estudo desenvolveu um método de Controle de Sal e Sódio na Produção de Refeições para o processo produtivo de refeições comerciais e coletivas, com base nos princípios do sistema de Análise de Perigos e Pontos Críticos de Controle. MétodosO método foi elaborado teoricamente e aperfeiçoado a partir de um estudo de caso realizado em uma unidade de alimentação e nutrição comercial em Florianópolis, Santa Catarina. Dados foram coletados durante o acompanhamento do processo produtivo de refeições, por meio de medições e registros. As operações foram monitoradas e comparadas com critérios sobre o uso de sal e sódio definido a partir da literatura científica. ResultadosCom a análise das operações foi possível identificar pontos críticos e definir ações corretivas. Como resultado, desenvolveu-se um método composto de 9 etapas de aplicação: (1) levantamento do teor de sódio dos produtos adquiridos, (2 e 3) análise do planejamento e do teor de sódio do cardápio, (4) acompanhamento do fluxo produtivo, (5) estimativa da quantidade de sal utilizada nas preparações, (6 e 7) seleção e acompanhamento de preparações com médio/alto teor de sódio, (8) definição de pontos críticos e ações corretivas para o uso de sal e sódio e (9) elaboração de recomendações para o uso de sal e sódio. ConclusãoO método de Controle de Sal e Sódio na Produção de Refeições pode contribuir nas discussões sobre as iniciativas mundiais de redução do consumo de sal e sódio, colaborando com a oferta de refeições nutricional e sensorialmente adequadas com relação ao teor de sal e sódio, viabilizando ações de prevenção a doenças. Núcleo de Editoração – PUC-Campinas2023-04-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8388Brazilian Journal of Nutrition; Vol. 26 No. 1 (2013): Revista de NutriçãoRevista de Nutrição; Vol. 26 Núm. 1 (2013): Revista de NutriçãoRevista de Nutrição; v. 26 n. 1 (2013): 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/8388/5902Copyright (c) 2023 Cristina Barbosa FRANTZ, Marcela Boro VEIROS, Rossana Pacheco da Costa PROENÇA, Anete Araújo de SOUSAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBarbosa FRANTZ, Cristina Boro VEIROS, MarcelaPacheco da Costa PROENÇA, Rossana Araújo de SOUSA, Anete2023-10-05T19:11:32Zoai:ojs.periodicos.puc-campinas.edu.br:article/8388Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-10-05T19:11:32Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Development of a method for controlling salt and sodium use during meal preparation for food services Desenvolvimento de um método de controle de sal e sódio em unidades de alimentação e nutrição |
title |
Development of a method for controlling salt and sodium use during meal preparation for food services |
spellingShingle |
Development of a method for controlling salt and sodium use during meal preparation for food services Barbosa FRANTZ, Cristina Food service Nutritional quality Quality control Restaurants Salt Sodium Unidade de alimentação e nutrição Qualidade nutricional Controle de qualidade Restaurantes Sódio Sal |
title_short |
Development of a method for controlling salt and sodium use during meal preparation for food services |
title_full |
Development of a method for controlling salt and sodium use during meal preparation for food services |
title_fullStr |
Development of a method for controlling salt and sodium use during meal preparation for food services |
title_full_unstemmed |
Development of a method for controlling salt and sodium use during meal preparation for food services |
title_sort |
Development of a method for controlling salt and sodium use during meal preparation for food services |
author |
Barbosa FRANTZ, Cristina |
author_facet |
Barbosa FRANTZ, Cristina Boro VEIROS, Marcela Pacheco da Costa PROENÇA, Rossana Araújo de SOUSA, Anete |
author_role |
author |
author2 |
Boro VEIROS, Marcela Pacheco da Costa PROENÇA, Rossana Araújo de SOUSA, Anete |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Barbosa FRANTZ, Cristina Boro VEIROS, Marcela Pacheco da Costa PROENÇA, Rossana Araújo de SOUSA, Anete |
dc.subject.por.fl_str_mv |
Food service Nutritional quality Quality control Restaurants Salt Sodium Unidade de alimentação e nutrição Qualidade nutricional Controle de qualidade Restaurantes Sódio Sal |
topic |
Food service Nutritional quality Quality control Restaurants Salt Sodium Unidade de alimentação e nutrição Qualidade nutricional Controle de qualidade Restaurantes Sódio Sal |
description |
ObjectiveThe study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles. MethodsThe method was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed. ResultsThe result was a method consisting of 9 stages: (1) determination of the sodium content in the ingredients; (2 and 3) analysis of menu planning and sodium content; (4) follow-up of food preparation; (5) estimate of theamount of sodium used in the preparations; (6 and 7) selection and following of the preparations with averageand high-sodium content; (8) definition of the critical points and establishment of corrective actions for the use of salt and sodium; and (9) creation of recommendations for the use of salt and sodium. ConclusionThe Controlling Salt and Sodium use During Meal Preparation may contribute to global discussions regarding the reduction of salt and sodium intakes and collaborate for the supply of nutritionally and sensorially appropriate meals with respect to salt and sodium content. It may also help to prevent non-communicable chronic diseases. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-04-19 |
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/8388 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8388 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8388/5902 |
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. 26 No. 1 (2013): Revista de Nutrição Revista de Nutrição; Vol. 26 Núm. 1 (2013): Revista de Nutrição Revista de Nutrição; v. 26 n. 1 (2013): 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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1799126070102851584 |