ANALYSE OF THE AMOUNT OF OIL AND SALT ADDED IN SCHOOL MEALS

Authors

  • Roseane Moreira Sampaio Barbosa
  • Nathalia Cardoso Oliveira
  • Daniele Mendonça Ferreira
  • Patrícia Camacho Dias
  • Silvia Pereira Universidade Federal Fluminense
  • Daniele da Silva Bastos Soares
  • Patrícia Henriques

DOI:

https://doi.org/10.21527/2176-7114.2020.38.138-144

Keywords:

School Feeding, Sodium, Diet fats, Lunch

Abstract

The present study had the objective of verifying the amounts of salt and oil added in the "lunch" meals offered in a municipal school of the state of Rio de Janeiro and compare with the recommendation of the PNAE (Brazilian School Nutrition Program). The amounts of salt and oil used in the meal preparations were initially determined from the difference between the weight of the initial and final daily salt and oil amounts available for use in Food and Nutrition Unit schools. After preparation, the total yield of the food preparations was weighed and the percentage of salt / oil used in all preparations present in the meals produced that day was established. Then, the weight of the portion of the meal offered to the schoolchildren was determined and then the percentage determined previously was applied and the amount of salt / oil added in the meals offered to the schoolchildren was calculated. An average of 3,05g of salt per meal was found, higher than what is recommended by PNAE, and in relation to total fat, the portion was above the recommendation per meal, 7,5g, with a mean value of 12,54g / meal. It was concluded that is needed to reduce the amounts of sodium and oil in the preparation of meals that are distributed to schoolchildren and that these should be standardized  to not exceed the limit of 1g of salt/meal/schoolchildren and maintain the recommended lipid limit.

 

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Published

2020-06-30

How to Cite

Barbosa, R. M. S., Oliveira, N. C., Ferreira, D. M., Dias, P. C., Pereira, S., Soares, D. da S. B., & Henriques, P. (2020). ANALYSE OF THE AMOUNT OF OIL AND SALT ADDED IN SCHOOL MEALS. Revista Contexto & Saúde, 20(38), 138–144. https://doi.org/10.21527/2176-7114.2020.38.138-144

Issue

Vol. 20 No. 38 (2020): jan-jun

Section

Nutrição & Saúde

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