Nutritional adequacy of a company's self-service lunch in Santa Luzia, state of Minas Gerais, Brazíl
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/10504 |
Resumo: | Objective To evaluate the nutricional adequacy of a company's self-service lunch menus, bascd on thc daily mean per capita consumption. Methods The method used was the direct weighing of ingredients, meal dishes, beverages and leftovers, before and after meal distribution. Results The average energetic value corrected by the pia te waste factor (6. 6%) was equal to 11 08kcal. The carbohydrate, protein, and fat contents supp/ied, respectively, 51 %, 19%, and 30% of the metabolic energy Based on recommendations for the Brazi/ian ma/e popu/ation (2 785kcal), the evaluated lunch menus corresponded to 40% of energy, 30% of carbohydrate, 96% of protein, and 47% of lipids. For the female cliente/e, those values were, respectively, 54%, 41 %, 130%, and 64%. The consumption of dietary fiber was inadequate, corresponding to 48% of the clientele's daily requirements. Conclusion The usual consumers of the above mentioned self-service lunch should receive nutritional a'dvice about appropriate meals, since the evaluated lunch consumption was low in carbohydrates, high, in protein and lipids. Though it might be normocaloric for the men, it was hypercaloric for the women. |
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Nutritional adequacy of a company's self-service lunch in Santa Luzia, state of Minas Gerais, BrazílAdequação nutricional do almoço self-service de uma empresa de Santa Luzia, MG self-service lunchfood servicesnutritionistfood and nutrition sevicesalmoço self-serviceserviços de alimentaçãonutricionistaunidade de alimentação e nutriçãoObjective To evaluate the nutricional adequacy of a company's self-service lunch menus, bascd on thc daily mean per capita consumption. Methods The method used was the direct weighing of ingredients, meal dishes, beverages and leftovers, before and after meal distribution. Results The average energetic value corrected by the pia te waste factor (6. 6%) was equal to 11 08kcal. The carbohydrate, protein, and fat contents supp/ied, respectively, 51 %, 19%, and 30% of the metabolic energy Based on recommendations for the Brazi/ian ma/e popu/ation (2 785kcal), the evaluated lunch menus corresponded to 40% of energy, 30% of carbohydrate, 96% of protein, and 47% of lipids. For the female cliente/e, those values were, respectively, 54%, 41 %, 130%, and 64%. The consumption of dietary fiber was inadequate, corresponding to 48% of the clientele's daily requirements. Conclusion The usual consumers of the above mentioned self-service lunch should receive nutritional a'dvice about appropriate meals, since the evaluated lunch consumption was low in carbohydrates, high, in protein and lipids. Though it might be normocaloric for the men, it was hypercaloric for the women. Objetivo Avaliar a adequação nutricional dos cardápios do almoço self-service de uma empresa, tomando-se como base consumo médio diário per capita. Métodos Empregou-se o método da pesagem direta dos ingredientes, preparações, bebidas e sobras, antes e após a distribuição das refeições. Resultados O valor energético médio, corrigido pelo índice-de-rejeito (6,6%), foi de 1108kcal. Os teores de carboidratos, proteínas e lipídios forneceram, respectivamente, 51,0%, 19,0% e 30,0% de energia metabolizável. Com base nas recomendações para a população brasileira do sexo masculino (2 785kcal), os cardápios avaliados contribuíram com 40,0% da necessidade energética total, 30,0% dos carboidratos, 96,0% das proteínas e 47,0% dos lipídios. Para a populaçáo do sexo feminino (2 056kcal), os valores correspondentes foram, respectivamente, 54,0%, 41,0%, 130,0% e 64,0%. O consumo de fibra alimentar mostrou-se inadequado e correspondeu a 48,0% das necessidades diárias da clientela.Núcleo de Editoração – PUC-Campinas2023-11-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/10504Brazilian Journal of Nutrition; Vol. 18 No. 1 (2005): Revista de NutriçãoRevista de Nutrição; Vol. 18 Núm. 1 (2005): Revista de NutriçãoRevista de Nutrição; v. 18 n. 1 (2005): 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/10504/7889Copyright (c) 2023 Maria Marta Amancio AMORIM, Roberto Gonçalves JUNQUEIRA, Lieselotte JOKLhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAmancio AMORIM, Maria MartaGonçalves JUNQUEIRA, Roberto JOKL, Lieselotte2023-11-30T16:53:43Zoai:ojs.periodicos.puc-campinas.edu.br:article/10504Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-11-30T16:53:43Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Nutritional adequacy of a company's self-service lunch in Santa Luzia, state of Minas Gerais, Brazíl Adequação nutricional do almoço self-service de uma empresa de Santa Luzia, MG |
title |
Nutritional adequacy of a company's self-service lunch in Santa Luzia, state of Minas Gerais, Brazíl |
spellingShingle |
Nutritional adequacy of a company's self-service lunch in Santa Luzia, state of Minas Gerais, Brazíl Amancio AMORIM, Maria Marta self-service lunch food services nutritionist food and nutrition sevices almoço self-service serviços de alimentação nutricionista unidade de alimentação e nutrição |
title_short |
Nutritional adequacy of a company's self-service lunch in Santa Luzia, state of Minas Gerais, Brazíl |
title_full |
Nutritional adequacy of a company's self-service lunch in Santa Luzia, state of Minas Gerais, Brazíl |
title_fullStr |
Nutritional adequacy of a company's self-service lunch in Santa Luzia, state of Minas Gerais, Brazíl |
title_full_unstemmed |
Nutritional adequacy of a company's self-service lunch in Santa Luzia, state of Minas Gerais, Brazíl |
title_sort |
Nutritional adequacy of a company's self-service lunch in Santa Luzia, state of Minas Gerais, Brazíl |
author |
Amancio AMORIM, Maria Marta |
author_facet |
Amancio AMORIM, Maria Marta Gonçalves JUNQUEIRA, Roberto JOKL, Lieselotte |
author_role |
author |
author2 |
Gonçalves JUNQUEIRA, Roberto JOKL, Lieselotte |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Amancio AMORIM, Maria Marta Gonçalves JUNQUEIRA, Roberto JOKL, Lieselotte |
dc.subject.por.fl_str_mv |
self-service lunch food services nutritionist food and nutrition sevices almoço self-service serviços de alimentação nutricionista unidade de alimentação e nutrição |
topic |
self-service lunch food services nutritionist food and nutrition sevices almoço self-service serviços de alimentação nutricionista unidade de alimentação e nutrição |
description |
Objective To evaluate the nutricional adequacy of a company's self-service lunch menus, bascd on thc daily mean per capita consumption. Methods The method used was the direct weighing of ingredients, meal dishes, beverages and leftovers, before and after meal distribution. Results The average energetic value corrected by the pia te waste factor (6. 6%) was equal to 11 08kcal. The carbohydrate, protein, and fat contents supp/ied, respectively, 51 %, 19%, and 30% of the metabolic energy Based on recommendations for the Brazi/ian ma/e popu/ation (2 785kcal), the evaluated lunch menus corresponded to 40% of energy, 30% of carbohydrate, 96% of protein, and 47% of lipids. For the female cliente/e, those values were, respectively, 54%, 41 %, 130%, and 64%. The consumption of dietary fiber was inadequate, corresponding to 48% of the clientele's daily requirements. Conclusion The usual consumers of the above mentioned self-service lunch should receive nutritional a'dvice about appropriate meals, since the evaluated lunch consumption was low in carbohydrates, high, in protein and lipids. Though it might be normocaloric for the men, it was hypercaloric for the women. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-11-30 |
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/10504 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/10504 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/10504/7889 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Maria Marta Amancio AMORIM, Roberto Gonçalves JUNQUEIRA, Lieselotte JOKL https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Maria Marta Amancio AMORIM, Roberto Gonçalves JUNQUEIRA, Lieselotte JOKL 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. 18 No. 1 (2005): Revista de Nutrição Revista de Nutrição; Vol. 18 Núm. 1 (2005): Revista de Nutrição Revista de Nutrição; v. 18 n. 1 (2005): 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 |
_version_ |
1799126076708880384 |