Evaluation of proteins in menu of a private company in relation to that recommended by the worker's food program
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/9765 |
Resumo: | The food offered by a company's Food and Nutrition service is extremely important in ensuring the quality of life and productivity of the worker. The objective of this work was to analyze the quality of the menus offered by a UAN (Food and Nutrition Unit) of a company during 30 consecutive days. The PAT (Workers' Food Program) was created as a parameter, which was created with the objective of promoting the health of the employee through their food. The parameters analyzed were calories offered, menu combinations, Npu and Ndpal and Ndpal%. To find out if they were adequate, lunch that was served self-service was analyzed, with only the protein option, juices and desserts. It was concluded that the calories offered on all days were above the recommended and the Ndpal% values slightly above half of the analyzed days were adequate. This suggests that the menu offered by a UAN may, instead of promoting the health of the employee, may worsen causing an increase in weight and consequently chronic non-communicable diseases. |
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Evaluation of proteins in menu of a private company in relation to that recommended by the worker's food programEvaluación de proteínas del menú de una empresa privada en relación a lo recomendado por el programa de alimentación del trabajadorAvaliação de proteínas do cardápio de uma empresa privada em relação ao recomendado pelo programa de alimentação do trabalhadorAvaliação QualitativaPATEmpresaNutrição.Evaluación CualitativaPATEmpresaNutrición.Qualitative EvaluacionPATCompanyNutrition.The food offered by a company's Food and Nutrition service is extremely important in ensuring the quality of life and productivity of the worker. The objective of this work was to analyze the quality of the menus offered by a UAN (Food and Nutrition Unit) of a company during 30 consecutive days. The PAT (Workers' Food Program) was created as a parameter, which was created with the objective of promoting the health of the employee through their food. The parameters analyzed were calories offered, menu combinations, Npu and Ndpal and Ndpal%. To find out if they were adequate, lunch that was served self-service was analyzed, with only the protein option, juices and desserts. It was concluded that the calories offered on all days were above the recommended and the Ndpal% values slightly above half of the analyzed days were adequate. This suggests that the menu offered by a UAN may, instead of promoting the health of the employee, may worsen causing an increase in weight and consequently chronic non-communicable diseases.La alimentación proporcionada por el servicio de Alimentación y Nutrición de una empresa es de suma importancia para garantizar la calidad de vida y productividad del trabajador. El objetivo del trabajo fue analizar la calidad de los menús que ofrece una UAN (Unidad de Alimentación y Nutrición) de una empresa durante 30 días consecutivos. Utilizado como parámetro del PAT (Programa de Alimentos para Trabajadores) que fue creado con el objetivo de promover la salud del empleado a través de su alimentación. Los parámetros fueron calorías ofrecidas, patrones de menú, % de Npu y Ndpal y Ndpal. Para saber si eran adecuados, se formó el almuerzo, que se sirvió en forma de autoservicio, con sólo la opción de proteínas, jugos y postres. Se concluyó que las calorías ofrecidas en todos los días estaban por encima de las recomendadas y los valores de Ndpcal% justo por encima de la mitad de los días eran adecuados. Esto sugiere que el menú ofrecido en una UAN al contrario de fomentar la salud del empleado, puede empeorar provocando un aumento de peso y en consecuencia enfermedades crónicas no transmisibles.A alimentação oferecida pelo serviço de Alimentação e Nutrição de uma empresa é de extrema importância na garantia de qualidade de vida e produtividade do trabalhador. O objetivo deste trabalho foi analisar a qualidade dos cardápios oferecidos por uma UAN (Unidade de Alimentação e Nutrição) de uma empresa durante 30 dias corridos. Utilizado como parâmetro o PAT (Programa de Alimentação do Trabalhador) que foi criado com o objetivo de promover a saúde do colaborador através de sua alimentação. Os parâmetros analisados foram calorias ofertadas, combinações do cardápio, Npu e Ndpal e Ndpal%. Para saber se estavam adequados foram analisados o almoço que era servido de forma self-service sendo porcionada apenas a opção proteica, sucos e sobremesas. Concluiu-se que as calorias oferecidas em todos os dias estavam acima do recomendado e os valores de Ndpcal% um pouco acima da metade dos dias analisados se encontravam adequados. Isto sugere que o cardápio oferecido de uma UAN pode ao invés de promover a saúde do colaborador, pode piorar fazendo com que haja um aumento de peso e consequentemente de doenças crônicas não transmissíveis.Research, Society and Development2020-11-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/976510.33448/rsd-v9i11.9765Research, Society and Development; Vol. 9 No. 11; e2519119765Research, Society and Development; Vol. 9 Núm. 11; e2519119765Research, Society and Development; v. 9 n. 11; e25191197652525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/9765/8761Copyright (c) 2020 Leonan Silva Hernandes; Kamila de Oliveira do Nascimentohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessHernandes, Leonan Silva Nascimento, Kamila de Oliveira do 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/9765Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:58.195779Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Evaluation of proteins in menu of a private company in relation to that recommended by the worker's food program Evaluación de proteínas del menú de una empresa privada en relación a lo recomendado por el programa de alimentación del trabajador Avaliação de proteínas do cardápio de uma empresa privada em relação ao recomendado pelo programa de alimentação do trabalhador |
title |
Evaluation of proteins in menu of a private company in relation to that recommended by the worker's food program |
spellingShingle |
Evaluation of proteins in menu of a private company in relation to that recommended by the worker's food program Hernandes, Leonan Silva Avaliação Qualitativa PAT Empresa Nutrição. Evaluación Cualitativa PAT Empresa Nutrición. Qualitative Evaluacion PAT Company Nutrition. |
title_short |
Evaluation of proteins in menu of a private company in relation to that recommended by the worker's food program |
title_full |
Evaluation of proteins in menu of a private company in relation to that recommended by the worker's food program |
title_fullStr |
Evaluation of proteins in menu of a private company in relation to that recommended by the worker's food program |
title_full_unstemmed |
Evaluation of proteins in menu of a private company in relation to that recommended by the worker's food program |
title_sort |
Evaluation of proteins in menu of a private company in relation to that recommended by the worker's food program |
author |
Hernandes, Leonan Silva |
author_facet |
Hernandes, Leonan Silva Nascimento, Kamila de Oliveira do |
author_role |
author |
author2 |
Nascimento, Kamila de Oliveira do |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Hernandes, Leonan Silva Nascimento, Kamila de Oliveira do |
dc.subject.por.fl_str_mv |
Avaliação Qualitativa PAT Empresa Nutrição. Evaluación Cualitativa PAT Empresa Nutrición. Qualitative Evaluacion PAT Company Nutrition. |
topic |
Avaliação Qualitativa PAT Empresa Nutrição. Evaluación Cualitativa PAT Empresa Nutrición. Qualitative Evaluacion PAT Company Nutrition. |
description |
The food offered by a company's Food and Nutrition service is extremely important in ensuring the quality of life and productivity of the worker. The objective of this work was to analyze the quality of the menus offered by a UAN (Food and Nutrition Unit) of a company during 30 consecutive days. The PAT (Workers' Food Program) was created as a parameter, which was created with the objective of promoting the health of the employee through their food. The parameters analyzed were calories offered, menu combinations, Npu and Ndpal and Ndpal%. To find out if they were adequate, lunch that was served self-service was analyzed, with only the protein option, juices and desserts. It was concluded that the calories offered on all days were above the recommended and the Ndpal% values slightly above half of the analyzed days were adequate. This suggests that the menu offered by a UAN may, instead of promoting the health of the employee, may worsen causing an increase in weight and consequently chronic non-communicable diseases. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11-13 |
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://rsdjournal.org/index.php/rsd/article/view/9765 10.33448/rsd-v9i11.9765 |
url |
https://rsdjournal.org/index.php/rsd/article/view/9765 |
identifier_str_mv |
10.33448/rsd-v9i11.9765 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/9765/8761 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Leonan Silva Hernandes; Kamila de Oliveira do Nascimento https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Leonan Silva Hernandes; Kamila de Oliveira do Nascimento 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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 11; e2519119765 Research, Society and Development; Vol. 9 Núm. 11; e2519119765 Research, Society and Development; v. 9 n. 11; e2519119765 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052662902947840 |