Nutritional adequacy of meals offered and consumed by soldiers of the Brazilian Army

Detalhes bibliográficos
Autor(a) principal: Braz Assunção BOTELHO, Raquel
Data de Publicação: 2023
Outros Autores: AVENA, Fernanda, VERAS, Mariana, Puppin ZANDONADI, Renata
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/8304
Resumo: ObjectiveThe purpose of this research is to evaluate the nutritional adequacy of meals served and consumed by soldiers in a construction unit (army and civil employees) of the Brazilian Army Construction. MethodsBody mass index, fat percentage (bioimpedance) and the physical activity level were evaluated. Furthermore, the nutritional evaluation of meals offered and consumed by soldiers was evaluated, in relation to the macronutrients, sodium, fibers and total energetic value. ResultsThrough the results, we verified that 76% of the soldiers were eutrophic, and that the population’s energetic requirement was approximately 3.600 kcal. We verified that the energetic consumption of this population was below the required value (3.200 kcal) and with inadequacy regarding the distribution of macronutrients: percentage of carbohydrates above the recommended one, percentage of lipid below the minimum value recommended and percentage of proteins within the recommendation. Moreover, the amount of fibers was in accordance to the standards; however, there was an excessive amount of sodium, which may put this population in danger. ConclusionWe concluded that it is necessary to improve the quality of the meals offered in relation to the nutritional aspect, by promoting the adequacy to the soldiers’ needs. Other types of quality were not studied, but they are important when evaluating acceptability of meals.
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spelling Nutritional adequacy of meals offered and consumed by soldiers of the Brazilian ArmyAdequação nutricional de oferta e consumo de refeições por soldados brasileirosFood compositionFood consumptionMilitary personnelNutrition assessmentComposição de alimentosConsumo de alimentosMilitaresAvaliação nutricionalObjectiveThe purpose of this research is to evaluate the nutritional adequacy of meals served and consumed by soldiers in a construction unit (army and civil employees) of the Brazilian Army Construction. MethodsBody mass index, fat percentage (bioimpedance) and the physical activity level were evaluated. Furthermore, the nutritional evaluation of meals offered and consumed by soldiers was evaluated, in relation to the macronutrients, sodium, fibers and total energetic value. ResultsThrough the results, we verified that 76% of the soldiers were eutrophic, and that the population’s energetic requirement was approximately 3.600 kcal. We verified that the energetic consumption of this population was below the required value (3.200 kcal) and with inadequacy regarding the distribution of macronutrients: percentage of carbohydrates above the recommended one, percentage of lipid below the minimum value recommended and percentage of proteins within the recommendation. Moreover, the amount of fibers was in accordance to the standards; however, there was an excessive amount of sodium, which may put this population in danger. ConclusionWe concluded that it is necessary to improve the quality of the meals offered in relation to the nutritional aspect, by promoting the adequacy to the soldiers’ needs. Other types of quality were not studied, but they are important when evaluating acceptability of meals.ObjetivoO objetivo do presente trabalho foi avaliar a adequação nutricional de refeições oferecidas e consumidas por soldados do Exército Brasileiro em uma unidade de construção. MétodosPara avaliar a demanda energética e de nutrientes para o grupo estudado, foram avaliados o índice de massa corporal, o percentual de gordura (bioimpedância) e o nível de atividade física. Ademais, avaliaram-se nutricionalmente (macronutrientes, sódio, fibras e valor energético total) as refeições ofertadas aos soldados e por eles consumidas. ResultadosVerificou-se por meio dos resultados que 76% dos soldados estavam eutróficos e que a demanda energética média da população estudada foi de 3600 kcal, porém o consumo energético (3200 kcal) estava abaixo do valor necessário e com inadequação em relação à distribuição de macronutrientes: percentual de carboidratos acima do recomendado; percentual de lipídios abaixo do recomendado. O percentual de proteínas estava de acordo com a recomendação. Verificou-se, também, que havia consumo adequado em relação à quantidade de fibras, porém com excesso de sódio, o que pode representar um risco à população estudada. Conclusão É necessário melhorar a qualidade das refeições ofertadas em relação ao aspecto nutricional a fim de se promover adequação às necessidades dos soldados. Outros tipos de qualidade - sensorial, higiênico-sanitária, regulamentar, entre outras -, não foram avaliados, mas são importantes para se verificar a aceitabilidade das refeições. Núcleo de Editoração – PUC-Campinas2023-04-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8304Brazilian Journal of Nutrition; Vol. 27 No. 2 (2014): Revista de NutriçãoRevista de Nutrição; Vol. 27 Núm. 2 (2014): Revista de NutriçãoRevista de Nutrição; v. 27 n. 2 (2014): 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/8304/5825Copyright (c) 2023 Raquel Braz Assunção BOTELHO, Fernanda AVENA, Mariana VERAS, Renata Puppin ZANDONADIhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBraz Assunção BOTELHO, Raquel AVENA, FernandaVERAS, Mariana Puppin ZANDONADI, Renata 2023-04-13T18:45:04Zoai:ojs.periodicos.puc-campinas.edu.br:article/8304Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-04-13T18:45:04Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Nutritional adequacy of meals offered and consumed by soldiers of the Brazilian Army
Adequação nutricional de oferta e consumo de refeições por soldados brasileiros
title Nutritional adequacy of meals offered and consumed by soldiers of the Brazilian Army
spellingShingle Nutritional adequacy of meals offered and consumed by soldiers of the Brazilian Army
Braz Assunção BOTELHO, Raquel
Food composition
Food consumption
Military personnel
Nutrition assessment
Composição de alimentos
Consumo de alimentos
Militares
Avaliação nutricional
title_short Nutritional adequacy of meals offered and consumed by soldiers of the Brazilian Army
title_full Nutritional adequacy of meals offered and consumed by soldiers of the Brazilian Army
title_fullStr Nutritional adequacy of meals offered and consumed by soldiers of the Brazilian Army
title_full_unstemmed Nutritional adequacy of meals offered and consumed by soldiers of the Brazilian Army
title_sort Nutritional adequacy of meals offered and consumed by soldiers of the Brazilian Army
author Braz Assunção BOTELHO, Raquel
author_facet Braz Assunção BOTELHO, Raquel
AVENA, Fernanda
VERAS, Mariana
Puppin ZANDONADI, Renata
author_role author
author2 AVENA, Fernanda
VERAS, Mariana
Puppin ZANDONADI, Renata
author2_role author
author
author
dc.contributor.author.fl_str_mv Braz Assunção BOTELHO, Raquel
AVENA, Fernanda
VERAS, Mariana
Puppin ZANDONADI, Renata
dc.subject.por.fl_str_mv Food composition
Food consumption
Military personnel
Nutrition assessment
Composição de alimentos
Consumo de alimentos
Militares
Avaliação nutricional
topic Food composition
Food consumption
Military personnel
Nutrition assessment
Composição de alimentos
Consumo de alimentos
Militares
Avaliação nutricional
description ObjectiveThe purpose of this research is to evaluate the nutritional adequacy of meals served and consumed by soldiers in a construction unit (army and civil employees) of the Brazilian Army Construction. MethodsBody mass index, fat percentage (bioimpedance) and the physical activity level were evaluated. Furthermore, the nutritional evaluation of meals offered and consumed by soldiers was evaluated, in relation to the macronutrients, sodium, fibers and total energetic value. ResultsThrough the results, we verified that 76% of the soldiers were eutrophic, and that the population’s energetic requirement was approximately 3.600 kcal. We verified that the energetic consumption of this population was below the required value (3.200 kcal) and with inadequacy regarding the distribution of macronutrients: percentage of carbohydrates above the recommended one, percentage of lipid below the minimum value recommended and percentage of proteins within the recommendation. Moreover, the amount of fibers was in accordance to the standards; however, there was an excessive amount of sodium, which may put this population in danger. ConclusionWe concluded that it is necessary to improve the quality of the meals offered in relation to the nutritional aspect, by promoting the adequacy to the soldiers’ needs. Other types of quality were not studied, but they are important when evaluating acceptability of meals.
publishDate 2023
dc.date.none.fl_str_mv 2023-04-13
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/8304
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/8304
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/8304/5825
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. 27 No. 2 (2014): Revista de Nutrição
Revista de Nutrição; Vol. 27 Núm. 2 (2014): Revista de Nutrição
Revista de Nutrição; v. 27 n. 2 (2014): 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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