Avaliação dos teores de sódio e gorduras totais em refeições ofertadas em escolas estaduais

• Autor(a) principal: Ortiz, Elisabete Fátima
• Data de Publicação: 2019
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/1617
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Alimentação escolar; Planejamento de cardápio; Sódio; Gorduras; School feeding; Menu planning; Sodium; Fats

The objective of the present study was to evaluate the total sodium and fat contents, as well as the per capita salt and soybean oil present in the public schools of a state located in the Midwest region. A quantitative cross-sectional study, conducted between May and June 2018, which evaluated the meals offered to the students of the ninth grade of elementary school in five schools. Sodium and total fat contents were quantified in three days in each school, as well as the per capita soybean oil and salt used in the elaboration of the meals, based on the weighing of all the ingredients used and the preparations offered. The average portion and the average per capita of the ingredients were used, which were used to analyze the amounts of sodium and total fats and the values found were compared to the recommendations of the PNAE. The per capita soybean oil and salt were compared to per capita rates established by the Executing Agency. In most schools, high levels of sodium and salt were observed, in relation to the recommendations of the PNAE and the Executing Agency, respectively. The amount of soybean oil remained within that determined by the Executing Agency in only two schools. However, the mean total fat content was below that recommended by the PNAE in all schools. In view of this, it is important to emphasize the need to adapt the menus in order to meet the PNAE recommendations for both the minimum supply of total fats and the maximum supply of sodium.