EVALUATION OF SODIUM CONSUMPTION IN TWO UNITS OF FEEDING AND NUTRITION OF RIO GRANDE DO SUL

• Autor(a) principal: Alessio, Alicia Macagnan
• Data de Publicação: 2020
• Outros Autores: Lucca, Stéfanie Simonis, Bruch-Bertani, Juliana Paula
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Uningá (Online)
• Texto Completo: https://revista.uninga.br/uninga/article/view/2848
• topic: Alimentação Coletiva; Nutrição; Sal; Sódio; Collective Feeding; Nutrition; Salt; Sodium

The research, carried out in two Food and Nutrition Units (FNU), aimed at evaluating the extrinsic sodium consumption of the diners in the lunch meals, comparing the results with each other and with the one recommended by the Worker Feeding Program (WFP). The amount of salt used in the datasheet, the preparation of meals and the amount of salt consumed in the salt shakers was analyzed. The sodium values between the two FNUs were compared by analyzing the difference between the estimated sodium in the datasheet in relation to the preparations and the sodium used in the salt shakers and compared with the values of recommendations established by the WFP. There was a difference between the two FNUs: sodium consumed in the salt shaker, sodium used in the preparations, estimated sodium in the datasheet and sodium of the preparations added with the sodium of the salt shaker. In FNU1, higher sodium values were observed in the preparations when compared to the menu, 1928.4 mg vs 1217.6 mg, respectively. In both units, the values of the datasheet were higher than the reference, 1217.6 mg for FNU1 and 3112.4 mg for FNU2, while the values of the salt shaker were lower than the reference, 217.6 mg for FNU1 and 283, 2 mg for FNU2. Units had elevated sodium intake, which may promote the development of cardiovascular disease. Since the two units presented significantly higher results in relation to the amount of sodium offered in meals, it is necessary to reduce the salt of the preparations in order to offer a healthier diet.