Nutritional adequacy of breakfast offered by hotels in southern Brazil
DOI:
https://doi.org/10.21527/2176-7114.2022.46.13317Keywords:
Qualidade dos Alimentos, Serviços de Alimentação, Ciências da Nutrição, Alimentos e BebidasAbstract
Introduction: Breakfast is one of the main meals of the day, being an important convenience offered in hotels. In addition to contributing positively to a memorable hosting experience, it contributes to the quality and composition of the diet, based on fresh or minimally processed foods. Objective: To evaluate the composition and nutritional quality of breakfast buffets offered in a hotel chain in southern Brazil. Methodology: Descriptive cross-sectional research, the instrument Assessment Quality for Breakfast Buffets - AQCM was applied in nine hotels categorized in A and B, with the registration of the menus and classification of the foods offered, according to the guidelines of the Food Guide for the Brazilian Population. Results: The breakfast buffets offered options for drinks, cereals, fruits, hot meat products, scrambled eggs, different types of bread, savory and cakes, with approximately sixty different types of food and preparations. In greater quantity, ultra-processed foods were offered, followed by fresh or minimally processed, processed foods and fats and sugars. In category A, a greater variety of fresh or minimally processed foods was offered, due to the greater variety of fruits and natural juices present in the buffet. Conclusion: It is possible to identify the need for improvements in the composition and nutritional quality of breakfasts and the adoption of strategies that promote healthier choices for guests.
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