Evaluation of menus regarding the nutritional composition of municipal schools in the urban and rural areas of the city of Manaus

• Autor(a) principal: Santos, Andrezza Martins dos
• Data de Publicação: 2021
• Outros Autores: Costa, Elves Fadoul da, Ferreira, José Carlos de Sales
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/16687
• topic: Composição nutricional; Cardápios; PNAE; Alimentação escolar; Escolas públicas.; Nutritional composition; Menus; PNAE; School alimentation; Public schools.; Composición nutricional; Menús; PNAE; Alimentación escolar; Escuelas publicas.

Introduction: school meals are important so that all children are well-fed, avoiding inattention during classes or low performance during the school period. And for that to happen, the National School Feeding Program (PNAE) must work correctly in the elaboration of the menus based on the guidelines themselves. Objectives: To evaluate the menus regarding the nutritional composition of Municipal Schools, urban and rural areas of the city of Manaus, based on the criteria developed in the preparation of PNAE menus. Materials and Methods: It is a descriptive, qualitative and quantitative research, with documentary evaluation of the 2019 menus of the Municipal Schools of Elementary Education I, available on the official website of the Municipal Department of Education (Semed). Results: The average energy content of the menus resulted in 408.47 Kcal, distributed in 17.07g of proteins, 10.09g of lipids, 63.27g of carbohydrates and 5.53 g of fibers. Note that the values ​​for the amount of energy, macronutrients and fibers are of concern, as they are above the reference values. Calcium is 157.85 mg and iron is 2.61 mg, that is, calcium is within the recommendation while iron is above the reference value. Conclusion: It is necessary to make changes to the menu so that children can obtain the nutritional needs indicated and thus make their school performance more productive, since the daily nutritional needs for macronutrients, the amount of calories, fibers and iron offered in the menus were above of the recommendation. In addition to prioritizing regional foods on the menus.