EVALUATION OF SODIUM CONSUMPTION IN TWO UNITS OF FEEDING AND NUTRITION OF RIO GRANDE DO SUL
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Uningá (Online) |
Texto Completo: | https://revista.uninga.br/uninga/article/view/2848 |
Resumo: | 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. |
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EVALUATION OF SODIUM CONSUMPTION IN TWO UNITS OF FEEDING AND NUTRITION OF RIO GRANDE DO SULAVALIAÇÃO DO CONSUMO DE SÓDIO EM DUAS UNIDADES DE ALIMENTAÇÃO E NUTRIÇÃO DO RIO GRANDE DO SULAlimentação ColetivaNutriçãoSalSódioCollective FeedingNutritionSaltSodiumThe 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.A pesquisa, realizada em duas Unidades de Alimentação e Nutrição (UAN), pretendeu avaliar o consumo de sódio extrínseco dos comensais preconizado pelo Programa de Alimentação do Trabalhador (PAT). Analisou-se a quantidade de sal utilizada na ficha técnica, nas preparações das refeições e a quantidade de sal consumida nos saleiros. Comparou-se os valores de sódio entre as duas UANs, analisando a diferença entre o sódio estimado na ficha técnica em relação às preparações e ao sódio utilizado nos saleiros e comparados com valores de recomendações estabelecidos pelo PAT. Verificou-se diferença entre as duas UANs: sódio consumido no saleiro, sódio utilizado nas preparações, sódio estimado na ficha técnica e sódio das preparações somados com o sódio do saleiro. Na UAN 1, observou-se valores de sódio superiores nas preparações quando comparadas à ficha técnica, 1928,4 mg vs 1217,6 mg, respectivamente. Em ambas unidades, os valores da ficha técnica foram superiores à referência, 1217,6 mg para UAN 1 e 3112,4 mg para UAN 2, enquanto que os valores do saleiro foram inferiores à referência, 217,6 mg para UAN 1 e 283,2 mg para UAN 2. As unidades apresentaram consumo de sódio elevado, o que pode promover o desenvolvimento de doenças cardiovasculares. Visto que as duas unidades apresentaram resultados significativamente altos em relação à quantidade de sódio oferecida nas refeições, faz-se necessário reduzir o sal das preparações a fim de ofertar uma alimentação mais saudável.Editora Uningá2020-12-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionartigo originalapplication/pdfhttps://revista.uninga.br/uninga/article/view/284810.46311/2318-0579.57.eUJ2848Revista Uningá; Vol. 57 No. 4 (2020): Revista UNINGÁ; 23-33Revista Uningá; v. 57 n. 4 (2020): Revista UNINGÁ; 23-332318-057910.46311/ru.v57i4reponame:Revista Uningá (Online)instname:Centro Universitário Uningáinstacron:UNINGAporhttps://revista.uninga.br/uninga/article/view/2848/225010.46311/ru.v57i4.2848.g2250Copyright (c) 2020 UNINGÁ JOURNALinfo:eu-repo/semantics/openAccessAlessio, Alicia MacagnanLucca, Stéfanie SimonisBruch-Bertani, Juliana Paula2020-12-23T20:11:56Zoai:ojs.revista.uninga.br:article/2848Revistahttps://revista.uninga.br/uninga/indexPUBhttps://revista.uninga.br/uninga/oairevistauninga@uninga.edu.br2318-05792318-0579opendoar:2020-12-23T20:11:56Revista Uningá (Online) - Centro Universitário Uningáfalse |
dc.title.none.fl_str_mv |
EVALUATION OF SODIUM CONSUMPTION IN TWO UNITS OF FEEDING AND NUTRITION OF RIO GRANDE DO SUL AVALIAÇÃO DO CONSUMO DE SÓDIO EM DUAS UNIDADES DE ALIMENTAÇÃO E NUTRIÇÃO DO RIO GRANDE DO SUL |
title |
EVALUATION OF SODIUM CONSUMPTION IN TWO UNITS OF FEEDING AND NUTRITION OF RIO GRANDE DO SUL |
spellingShingle |
EVALUATION OF SODIUM CONSUMPTION IN TWO UNITS OF FEEDING AND NUTRITION OF RIO GRANDE DO SUL Alessio, Alicia Macagnan Alimentação Coletiva Nutrição Sal Sódio Collective Feeding Nutrition Salt Sodium |
title_short |
EVALUATION OF SODIUM CONSUMPTION IN TWO UNITS OF FEEDING AND NUTRITION OF RIO GRANDE DO SUL |
title_full |
EVALUATION OF SODIUM CONSUMPTION IN TWO UNITS OF FEEDING AND NUTRITION OF RIO GRANDE DO SUL |
title_fullStr |
EVALUATION OF SODIUM CONSUMPTION IN TWO UNITS OF FEEDING AND NUTRITION OF RIO GRANDE DO SUL |
title_full_unstemmed |
EVALUATION OF SODIUM CONSUMPTION IN TWO UNITS OF FEEDING AND NUTRITION OF RIO GRANDE DO SUL |
title_sort |
EVALUATION OF SODIUM CONSUMPTION IN TWO UNITS OF FEEDING AND NUTRITION OF RIO GRANDE DO SUL |
author |
Alessio, Alicia Macagnan |
author_facet |
Alessio, Alicia Macagnan Lucca, Stéfanie Simonis Bruch-Bertani, Juliana Paula |
author_role |
author |
author2 |
Lucca, Stéfanie Simonis Bruch-Bertani, Juliana Paula |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Alessio, Alicia Macagnan Lucca, Stéfanie Simonis Bruch-Bertani, Juliana Paula |
dc.subject.por.fl_str_mv |
Alimentação Coletiva Nutrição Sal Sódio Collective Feeding Nutrition Salt Sodium |
topic |
Alimentação Coletiva Nutrição Sal Sódio Collective Feeding Nutrition Salt Sodium |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-23 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion artigo original |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revista.uninga.br/uninga/article/view/2848 10.46311/2318-0579.57.eUJ2848 |
url |
https://revista.uninga.br/uninga/article/view/2848 |
identifier_str_mv |
10.46311/2318-0579.57.eUJ2848 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revista.uninga.br/uninga/article/view/2848/2250 10.46311/ru.v57i4.2848.g2250 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 UNINGÁ JOURNAL info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 UNINGÁ JOURNAL |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora Uningá |
publisher.none.fl_str_mv |
Editora Uningá |
dc.source.none.fl_str_mv |
Revista Uningá; Vol. 57 No. 4 (2020): Revista UNINGÁ; 23-33 Revista Uningá; v. 57 n. 4 (2020): Revista UNINGÁ; 23-33 2318-0579 10.46311/ru.v57i4 reponame:Revista Uningá (Online) instname:Centro Universitário Uningá instacron:UNINGA |
instname_str |
Centro Universitário Uningá |
instacron_str |
UNINGA |
institution |
UNINGA |
reponame_str |
Revista Uningá (Online) |
collection |
Revista Uningá (Online) |
repository.name.fl_str_mv |
Revista Uningá (Online) - Centro Universitário Uningá |
repository.mail.fl_str_mv |
revistauninga@uninga.edu.br |
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1797042165949399040 |