Intervention strategy for sodium and lipid adequacy in school food preparations

INTERVENTION STRATEGY FOR ADEQUATING SODIUM AND LIPID IN SCHOOL FOOD PREPARATIONS

Authors

  • Silvia Pereira Universidade Federal Fluminense
  • Letícia Bottino
  • Alexandra Anastacio Monteiro Silva
  • Daniele Mendonça Ferreira Universidade Federal Fluminense
  • Daniele Silva Bastos Soares
  • Patrícia Dias Camacho
  • Patrícia Henriques
  • Roseane Moreira Sampaio Barbosa

DOI:

https://doi.org/10.21527/2176-7114.2021.44.10676

Keywords:

Preparation Data Sheet, Sodium, Lipid, Menu Planning

Abstract

Objective: To carry out a nutritional intervention through the construction and implementation of the Technical Preparation Form focusing on the adequacy of the supply of sodium and lipids in food preparations. Step 1. Diagnosis: Analysis of the amount of lipid using the technique of extraction using the Soxhlet and sodium apparatus by weighing the amount of added salt used and calculating the amount of sodium using the Brazilian Table of Food Composition and, application of script to observe the preparation method. Step 2. Intervention: Development and implementation of the Technical Preparation Sheets using the model recommended by the National School Feeding Program. Step 3. Evaluation of acceptability by students according to the Program manual, analysis of the use of Technical Preparation Sheets by the observation script and analysis of the quantity by the method already mentioned above. An adequate lipid and sodium value of 67.5% was observed above that recommended by the program for two meals (up to 600 mg). After the implementation of the technical preparation sheets, the amount of sodium was reduced to 26.4% of the recommendation and that of lipid remained adequate. The intervention was effective in promoting a standardization of rice and bean production through the Technical Preparation Form with an adequate amount of oil and added salt, promoting greater nutritional quality.

Author Biography

Daniele Mendonça Ferreira, Universidade Federal Fluminense

Docente da Universidade Federal Fluminense: Possui graduação em Nutrição pela Universidade Federal Fluminense (1999), mestrado em Engenharia Biomédica pela Universidade Federal do Rio de Janeiro (2002) e doutorado em Engenharia Biomédica pela Universidade Federal do Rio de Janeiro (2006). Atualmente é professora associada 4 da Universidade Federal Fluminense do curso de graduação em Nutrição e vice-coordenadora do Programa de Pós-graduação em Ciências da Nutrição. Membro do Centro Colaborador em Alimentação e Nutrição do Escolar (CECANE) e do Programa de Inovação e Assessoria Curricular (PROIAC). Tem experiência nas áreas de Ensino Superior e Nutrição em Saúde Pública, atuando principalmente nos seguintes temas: avaliação da aprendizagem, metodologias ativas, políticas de alimentação e nutrição no âmbito escolar, alimentação e nutrição materna, ambiente alimentar e nutricional e avaliação nutricional. 

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Published

2022-02-18

How to Cite

Pereira, S., Bottino, L., Silva, A. A. M., Ferreira, D. M., Soares, D. S. B., Camacho, P. D., … Barbosa, R. M. S. (2022). Intervention strategy for sodium and lipid adequacy in school food preparations: INTERVENTION STRATEGY FOR ADEQUATING SODIUM AND LIPID IN SCHOOL FOOD PREPARATIONS. Revista Contexto & Saúde, 21(44), 92–105. https://doi.org/10.21527/2176-7114.2021.44.10676

Issue

Vol. 21 No. 44 (2021): out-dez

Section

Nutrição & Saúde

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