Nutritional adequacy of meals offered and consumed by soldiers of the Brazilian Army
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/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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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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1799126069630992384 |