Nutritional adequacy of a company's self-service lunch in Santa Luzia, state of Minas Gerais, Brazíl

• Autor(a) principal: Amancio AMORIM, Maria Marta
• Data de Publicação: 2023
• Outros Autores: Gonçalves JUNQUEIRA, Roberto, JOKL, Lieselotte
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/10504
• topic: self-service lunch; food services; nutritionist; food and nutrition sevices; almoço self-service; serviços de alimentação; nutricionista; unidade de alimentação e nutrição

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.