Comida de verdade 2: como mudar a alimentação de casa?

Comida de verdade - aula 2: Como melhorar a alimentação de casa? Como fazer uma boa lista de compras e manter a despensa e a geladeira sempre abastecidas? Isso é fundamental para garantir uma alimentação baseada em comida de verdade. Acima de tudo, é preciso planejamento. E, nesta aula, você aprende a pensar a comida, incluindo na sua lista de compras alimentos variados e alguns atalhos para facilitar o dia a dia.

The Promotions of Sustainable Lunch Meals in School Feeding Programs: The Case of Italy.

School is considered a privileged environment for health education and school feeding represents an opportunity for promoting sustainable foods to young generations. The objective of this paper is to demonstrate that is possible to select, from existing school menus, recipes that combine healthy foods with low environmental impact. A national sample of Italian school menus was collected and a total number of 194 recipes were included on a database containing 70 first courses, 83 s courses, 39 side dishes, 1 portion of fruit, and 1 portion of bread. A mathematical model was conceived to combine nutritional adequacy and acceptability criteria while minimizing GHGs emissions. The result is a four-week menu characterized by large vegetable components that were used not only as side dishes but also as ingredients in the first and second courses. Legumes and pasta are often included, and white meat is selected instead of red meat. The findings presented in this paper demonstrated that it is possible to design environmental-friendly meals from existing school menus. The mathematical model developed in this work has the potentiality of being completely scalable, easily updatable, and widely utilizable in different settings either for design or monitoring purposes as well as for research data collection.

Avaliação do resto e ingesta de refeições em um restaurante de empresa privada / Evaluation of the rest and intake and the meals in a private company restaurant

O presente estudo objetivou avaliar o índice de resto e ingesta em um restaurante de empresa privada, que possui clientela fixa. Para a mensuração desse índice, foram utilizadas 25 numerações aleatórias nos pratos dispostos na unidade de alimentação e nutrição, os quais foram pesados inicialmente e recolhidos ao final das refeições, e colocados em fórmula padrão para o cálculo desse índice. Foram observados que de acordo com a média e desvio padrão, o índice de resto e ingesta foi maior que 10%, o que mostra desperdício de alimentos nessa unidade, o que aumenta os custos ao final da produção, visto que o tempo dispendido em cada etapa da produção é somado ao custo final, sendo importante que haja ações educativas para capacitação dos colaboradores da unidade a fim de diminuir o quantitativo de refeições rejeitadas, fazendo só a quantidade suficiente para cada.(AU)

The present study aims to evaluate the rate of reinstatement and entrance to the restaurant of a private company, which has a fixed clientele. To measure this index, 25 random numbers were used in dishes arranged in the food and nutrition unit, which were weighed and collected at the end of meals, and used in the standard method for calculating the index. It was observed that the agreement with mean and standard deviation, the rest ratio and the input was greater than 10%, which shows the waste of food in this unit, which increases the costs until the final production, given the time spent in each the production stage is added to the final cost, and it is important that there are educational actions to train the unit's employees and reduce the quantitative value of rejected meals, thus making the quantity sufficient for each meal schedule.(AU)

Experience of Using an Online Pre-Ordering System for A Workplace Canteen That Offers Lower-Energy Swaps: A Think-Aloud Study.

Online systems that allow employees to pre-order their lunch may help reduce energy intake. We investigated the acceptability of a pre-ordering website for a workplace canteen that prompts customers to swap to lower-energy swaps and the factors influencing swap acceptance. Employees (n = 30) placed a hypothetical lunch order through a pre-ordering website designed for their canteen while thinking aloud. Semi-structured interview questions supported data collection. Data were analysed using thematic analysis. Acceptability was generally high, but potentially context dependent. Practical considerations, such as reminders to pre-order, user-friendliness, provision of images of menu items and energy information while browsing, an ability to reserve pre-ordered meals, and a swift collection service facilitated acceptability. The restrictive timeframe within which orders could be placed, a lack of opportunity to see foods before ordering, and prompts to swap being perceived as threatening autonomy were barriers to acceptability. Swap acceptance was facilitated by the provision of physical activity calorie equivalents (PACE) information, and swap similarity in terms of taste, texture, and expected satiety as well as the perception that alternatives provided meaningful energy savings. Online canteen pre-ordering systems that prompt lower-energy swaps may be an acceptable approach to help reduce energy intake in the workplace.

Association of Chain Restaurant Advertising Spending With Obesity in US Adults.

Importance: Restaurants spend billions of dollars on marketing. However, little is known about the association between restaurant marketing and obesity risk in adults. Objective: To examine associations between changes in per capita county-level restaurant advertising spending over time and changes in objectively measured body mass index (BMI) for adult patients. Design, Setting, and Participants: This cohort study used regression models with county fixed effects to examine associations between changes in per capita county-level (370 counties across 44 states) restaurant advertising spending over time with changes in objectively measured body mass index (BMI) for US adult patients from 2013 to 2016. Different media types and restaurant types were analyzed together and separately. The cohort was derived from deidentified patient data obtained from athenahealth. The final analytic sample included 5 987 213 patients, and the analysis was conducted from March 2018 to November 2019. Exposure: Per capita county-level chain restaurant advertising spending. Main Outcomes and Measures: Individual-level mean BMI during the quarter. Results: The included individuals were generally older (37.1% older than 60 years), female (56.8%), and commercially insured (53.5%). For the full population of 29 285 920 person-quarters, there was no association between changes in all restaurant advertising per capita (all media types, all restaurants) and changes in BMI. However, restaurant advertising spending was positively associated with weight gain for patients in low-income counties but not in high-income counties. A $1 increase in quarterly advertising per capita across all media and restaurant types was associated with a 0.053-unit increase in BMI (95% CI, 0.001-0.102) for patients in low-income counties, corresponding to a 0.12% decrease in BMI at the 10th percentile of changes in county advertising spending vs a 0.12% increase in BMI at the 90th percentile. Conclusions and Relevance: The results of this study suggest that restaurant advertising is associated with modest weight gain among adult patients in low-income counties. To date, there has been no public policy action or private sector action to limit adult exposure to unhealthy restaurant advertising. Efforts to decrease restaurant advertising in low-income communities should be intensified and rigorously evaluated to understand their potential for increasing health equity.

Development of a Sport Food Exchange List for Dietetic Practice in Sport Nutrition.

Food exchange lists have been widely used in dietary practice in health and disease situations, but there are still no exchange lists for sports foods. The aim of this study was to apply a previous published methodology to design food exchange lists to the development of a sports food exchange list, with sport products available in Spain. A cross-sectional study of the nutritional composition of sports foods, regarding macronutrients and energy, was carried out. A total of 322 sports foods from 18 companies were selected, taking into account their interest in sports practice and with nutritional data provided by companies. Sports foods were divided into seven groups: sports drinks; sports gels; sports bars; sports confectionery; protein powders; protein bars; and liquid meals. A sports food composition database based on portion size usually consumed by athletes and/or recommended in commercial packaging was created. Within each sports foods group, different subgroups were defined due to differences in the main and/or secondary macronutrient. The definition of each exchange list with the amounts-in grams-of each sports food within each group and subgroup, was done using statistical criteria such as mean, standard deviation, coefficient of variation, and Z value. Final exchange values for energy and macronutrient have been established for each group and subgroup using a methodology to design food exchange lists previously published by the authors. In addition, those products with high Z values that can provide greater variability in dietary planning were included. The usefulness of sport foods lists as well as the use of an exchange system in the dietary practice of sports nutrition is discussed, and examples of how to use them with athletes are presented. This first sport foods exchange list showed in this study, with commercial sports products available in Spain, can be a novel tool for dietetic practice and also can allow sport nutrition professionals to develop another sport food list using the methodology described in this paper. Its management would allow dietitians to adapt dietary plans more precisely to the training and/or competition of the athlete.

Goal-setting program improves nutrition and physical activity among Supplemental Nutrition Assistance Program eligible adults.

OBJECTIVE: To examine the impact of Nutrition for Life (NFL), a goal-setting nutrition education program, on the knowledge, self-efficacy and behaviour of adults eligible for Supplemental Nutrition Assistance Program-Education. DESIGN: NFL was developed using a 4-week goal-setting behavioural strategy focused on nutrition, physical activity and meal planning techniques. A quantitative repeated-measures design using self-reported data was collected at pre- and post-interventions and at 1-week and 1-month follow-ups. SETTING: Two Federally Qualified Health Centers in Philadelphia, PA, USA. PARTICIPANTS: A total of ninety-eight participants enrolled in the intervention; the majority were women (80·2 %), Black/Non-Hispanic (75·0 %) and 45-54 year old (39·6 %). RESULTS: Participants showed significant improvement in knowledge, self-efficacy and behaviour. Specifically, mean daily intake for vegetables increased by 0·31 cup (P < 0·05) and for fruits by 0·39 cup (P < 0·01) at 1-week follow-up. Participants also showed healthier behaviour at 1-month follow-up. Planning at least seven meals per week increased from 14·8 to 50 % (P < 0·01), completing at least 30 min of physical activity every day in the last week increased from 16·7 to 36 % (P < 0·01) and consuming water with all meals increased from 39 to 70·6 % (P < 0·01). CONCLUSIONS: The implementation of a goal-oriented nutrition education program offers a promising approach at achieving positive behaviour change among SNAP-eligible adults.

Sistema de porciones de intercambio de alimentos en Chile y el mundo: historia, usos y consideraciones / Food portion exchange lists in Chile and the world: history, uses and considerations

El sistema de porciones de intercambio es una metodología sencilla y rápida que se utiliza para entregar indicaciones alimentarias a usuarios sanos y con patologías. Se realizó una revisión bibliográfica para actualizar conceptos y evaluar la vigencia de su uso y sus aplicaciones. El sistema es ampliamente usado en diferentes países, incluyendo Chile, existiendo distintos tipos de listas de alimentos y preparaciones según la metodología de la definición de las porciones, o bien según diversidad y número de alimentos presentes. Su uso es mayormente con fines asistenciales, siendo también útil en educación comunitaria y docencia. En Chile, los listados de porciones intercambiables fueron publicados el año 1999 y no se han actualizado hasta la fecha. Razones como el cambio en el perfil epidemiológico, mayor acceso a la información y la diversificación de alimentos en la dieta, hace necesario una revisión in extenso de los listados nacionales, con el fin de incorporar mayor diversidad de alimentos y preparaciones típicas a tan masiva y necesaria herramienta técnica, que es fundamental para el profesional Nutricionista y un aporte a la salud y a la cultura de los países.

The food portion exchange list is a simple and fast methodology that is used to give dietary indications to healthy and sick users. A review was carried out to update concepts and evaluate the current state of the exchange list used and their application. The system is widely used in different countries, including Chile, there are different types of foods or preparations exchange lists that use different methodologies for the definition of portions, according to the diversity and number of foods present. Its use is mainly for healthcare purposes, being also useful in community education and college teaching. In Chile, the food portion exchange lists were published in 1999 and have not been updated since. Reasons such as the change in the epidemiological profile, greater access to information and the diversification of foods in the diet, make necessary an in-depth review of the national lists, in order to incorporate a greater diversity of foods and typical preparations. Exchange lists are a necessary technical tool fundamental for nutrition professionals and contribute to the health and culture of countries.

Menu engineering to encourage sustainable food choices when dining out: An online trial of priced-based decoys.

Menu-based 'nudges' hold promise as effective ways to encourage a shift away from ruminant meat and towards more environmentally friendly plant-based food when dining out. One example of a menu-based nudge is including an inferior 'decoy' option to existing items on menus. Decoys have been shown to influence decision-making in other domains (e.g. Lichters, Bengart, Sarstedt, & Vogt, 2017), but have yet to be used to promote sustainable food choices. Two online randomized controlled trials tested whether the addition of higher priced 'decoy' vegetarian options on menus influenced the number of diners choosing a 'target' vegetarian option. Adjusted Generalized Estimating Equations on data from four menu conditions showed no main effect of the intervention in study 1 (decoy absent vs. decoy present; Odds Ratio (OR) 1.08 95% Confidence Interval (CI) 0.45 to 2.57). Replicating the trial in study 2 across seven menu conditions and testing a more expensive decoy also showed no main effect of the intervention decoy absent vs. decoy present; OR 0.68 (95% CI 0.41 to 1.12). Further analyses revealed that our price-based decoy strategy (a 30% price increase) did not significantly influence the number of people choosing the inferior decoy dish, possibly because dish choices were purely hypothetical. Further research is needed to clarify which attributes of a dish (e.g. taste, portion size, signature ingredients etc.) are optimal candidates for use as decoys and testing these in real world choice contexts.

Provincial Differences in Long-Term Care Menu Variety and Food Intake for Residents who Consume a Regular Texture.

Purpose: To determine regular-texture menu variety offered in Canadian long-term care (LTC) homes and its association with residents' food intake. Methods: Twenty-nine LTC menus from Alberta, Manitoba, New Brunswick, and Ontario were analyzed. Items offered during the regular-texture menu cycle were categorized according to Eating Well with Canada's Food Guide food groups and variety scores were calculated per day and per week. Residents' food intake was assessed by weighing and observing intake over 3 nonconsecutive days. Diet quality was determined using a mean adequacy ratio score (MAR) for regular and soft and bite-sized consumers (n = 394). Results: Average daily and weekly menu variety scores were 24 ± 5.8 and 78 ± 17.2, respectively, with significantly higher scores in Ontario (29 ± 2.7 and 102 ± 11.7). Of all the food groups, only the variety score for the "Other" food category was positively associated with protein intake. No associations were observed between variety and energy intake or MAR score. Conclusion: This study is the first in Canada to assess LTC menu variety. Although there was variability between provinces in menu variety, this was not associated with resident diet quality or intake.

Cooking Matters Mobile Application: a meal planning and preparation tool for low-income parents.

OBJECTIVE: To describe low-income parents' and caregivers' perceptions of the Cooking Matters Mobile Application (CM App) meal planning and preparation features. DESIGN: Explanatory mixed-methods design where data were gathered via online surveys based on the Theory of Planned Behaviour and the Theory of Reasoned Action, followed by telephone interviews. SETTING: CM App, a mobile phone-based resource geared towards low-income parents and caregivers of young children (pregnancy/infant to age 5 years) for meal planning and preparation, with features based on skills taught in the Cooking Matters course: recipes, shopping list and meal planning. PARTICIPANTS: Low-income parents and caregivers (survey participants, n 461; interview participants, n 20) who had downloaded the CM App to their smartphone and agreed to participate in the current evaluation. RESULTS: Attitudes and self-efficacy related to CM App's subject matter and functions (meal planning; recipe use; creating and using a shopping list) were measured via surveys and interviews. Mean (sd) responses were positive towards 'meal planning' and 'shopping and cooking' (4·17 (0·63) and 3·49 (0·86) on a 5-point Likert scale, respectively). Interviewees described meal planning and preparation behaviours as intrinsic, based on habit, and influenced by family preference and food costs. Early adopters of the CM App may already be engaged in and/or are motivated to engage in the targeted health behaviours. CONCLUSIONS: Users may benefit most from incorporating into their routines new ways to prepare easy, cost-efficient, healthy meals at home that their families will enjoy.

Feasibility and acceptability of a Takeaway Masterclass aimed at encouraging healthier cooking practices and menu options in takeaway food outlets.

OBJECTIVE: To evaluate the feasibility and acceptability of the Takeaway Masterclass, a three-hour training session delivered to staff of independent takeaway food outlets that promoted healthy cooking practices and menu options. DESIGN: A mixed-methods study design. All participating food outlets provided progress feedback at 6 weeks post-intervention. Baseline and 6-week post-intervention observational and self-reported data were collected in half of participating takeaway food outlets. SETTING: North East England. PARTICIPANTS: Independent takeaway food outlet owners and managers. RESULTS: Staff from eighteen (10 % of invited) takeaway food outlets attended the training; attendance did not appear to be associated with the level of deprivation of food outlet location. Changes made by staff that required minimal effort or cost to the business were the most likely to be implemented and sustained. Less popular changes included using products that are difficult (or expensive) to source from suppliers, or changes perceived to be unpopular with customers. CONCLUSION: The Takeaway Masterclass appears to be a feasible and acceptable intervention for improving cooking practices and menu options in takeaway food outlets for those who attended the training. Further work is required to increase participation and retention and explore effectiveness, paying particular attention to minimising adverse inequality effects.

Effectiveness of a dissemination strategy on the uptake of an online menu planning program: A controlled trial.

ISSUE ADDRESSED: Online systems offer opportunities to provide effective, ongoing support to childcare services to implement dietary guidelines. The study aimed to assess the effectiveness of a dissemination strategy on childcare service: (i) adoption; and (ii) use of an online menu planning program designed to increase compliance with dietary guidelines. METHODS: A nonrandomised controlled trial was conducted with long day care services across Australia. All services received an email invitation to access an online evidence-based menu planning program. Services in the intervention also received training, telephone contact and provision of a portable computer tablet to encourage program adoption and use. Outcomes were assessed at the 6-month follow-up using analytics data recorded by the online program. Outcomes included the proportion of services having accessed the program (adoption) and the proportion of services with a current menu entered in the program (use as intended). RESULTS: Twenty-seven interventions and 19 control services took part. At the 6-month follow-up, 100% vs 58% of services had adopted the online menu planning program (OR: 14.67, 95% CI: 2.43-infinity; P < 0.01) and 41% vs 5% of services had a current menu entered in the program (OR: 9.99, 95% CI: 1.01-534.57; P < 0.01) in the intervention and control arms respectively. CONCLUSIONS: This study highlights the need for strategies to support adoption and use of an online menu planning program in childcare services if the potential benefits of such a program are to be achieved. Future research should explore the effectiveness of differing strategies to increase adoption and use of online programs at scale. SO WHAT?: Strategies to support childcare service uptake and use of online programs are required in order for the potential public health benefits of such technologies to be realised.

Reducing the Intake of Sodium in Community Settings: Evaluation of Year One Activities in the Sodium Reduction in Communities Program, Arkansas, 2016-2017.

PURPOSE AND OBJECTIVES: The Centers for Disease Control and Prevention's Sodium Reduction in Communities Program (SRCP) aims to reduce dietary sodium intake through policy, systems, and environmental approaches. The objective of this study was to evaluate and document the progress of the first year of a 5-year SRCP project in northwest Arkansas. INTERVENTION APPROACH: In collaboration with 30 partner schools and 5 partner community meals programs, we sought to reduce dietary sodium intake through increased implementation of 1) food service guidelines, 2) procurement practices, 3) food preparation practices, and 4) environmental strategies. EVALUATION METHODS: We collected daily menus, information on nutritional content of meals, and procurement records and counted the number of people served in partnering schools and community meals programs. We used a pretest-posttest quantitative evaluation design to analyze changes in the sodium content of meals from baseline to Year 1 follow-up. RESULTS: From baseline to Year 1 follow-up, participating schools lowered the mean sodium content served per lunch diner from 1,103 mg to 980 mg (-11.2%). The schools also reduced the mean sodium content of entrées offered (ie, entrées listed on the menu) from 674 mg to 625 mg (-7.3%) and entrées served from 615 mg to 589 mg (-4.2%). From baseline to follow-up, participating community meals programs reduced the mean sodium content of meals offered (ie, meals listed on the menu) from 1,710 mg to 1,053 mg (-38.4%). The community meals programs reduced the mean sodium content of meals served from 1,509 mg to 1,258 mg (-16.6%). IMPLICATIONS FOR PUBLIC HEALTH: In both venues, our evaluation findings showed reductions in sodium served during the 1-year evaluation period. These results highlight the potential effectiveness of sodium reduction interventions focused on food service guidelines, procurement practices, food preparation practices, and environmental strategies for schools and community meals programs.

Evaluación del equilibrio alimentario de los menús escolares de la Comunidad Valenciana (España) mediante un cuestionario / Evaluation of school menu food balance in the Autonomous Community of Valencia (Spain) by means of a questionnaire

Objetivo: Evaluar el equilibrio alimentario de los menús escolares de la Comunidad Valenciana (España) mediante un cuestionario. Método: Estudio observacional transversal. Muestra por conveniencia de 255 menús escolares mensuales (20 días cada uno). Variables independientes: tamaño de la ciudad del colegio, provincia, ubicación (costa vs. interior), titularidad (público vs. privado), diseño del menú (empresa vs. colegio) y mes (mayo vs. octubre). Se usó como instrumento el cuestionario EQ-MEs con 17 ítems, que mide el equilibrio. Se compararon las diferencias en el equilibrio de los menús y la media de raciones mensuales considerando los diferentes niveles de las variables independientes. Resultados: La media del índice de equilibrio obtenida fue de 9,19 puntos (rango: 0-17). El 78,4% de los menús fueron diseñados por empresas. El 60,4% fueron clasificados como adecuados y el 0,8% como equilibrados. Los menús de empresas obtuvieron mayor puntuación (9,49) que los diseñados por los colegios (8,13). Obtuvieron mayor puntuación los ubicados en Castellón (10,35) que los de Alicante (9,43) y Valencia (8,86). Solo un 3,1% de los menús estudiados se adecuaban a las recomendaciones de raciones de carne, el 37,6% a las de legumbres, el 49,4% a las de pescado y el 37% a las de fruta. Conclusión: Con el cuestionario EQ-Mes, la mayoría de los menús ofertados en la Comunidad Valenciana son adecuados para la población infantil. Para mejorarlos deberían reducirse las raciones de patatas fritas, arroz, pasta, carne, fritos y lácteos, e incrementar las de legumbres, pescado, pescado azul y fruta

Objective: To evaluate school menu food balance in the Autonomous Community of Valencia (Spain) by means of a questionnaire. Method: Observational cross-section study. For convenience it shows of 255 monthly school menus (20 days each). Independent variables: size of the city the school is in, province, location (coast vs. inland), ownership (public vs. private), design of the menu (company vs. school) and month (May vs. October). The 17-item EQ-MEs questionnaire was used as a tool to measure balance. Differences in the balance of the menus and the average of monthly servings were compared, taking into account the different levels of the independent variables. Results: The average of the balance index obtained was 9.19 points (range: 0-17). Approximately 78.4% of menus were designed by companies. Approximately 60.4% were classified as suitable and 0.8% as balanced. The menus designed by companies obtained a higher score (9.49) than those designed by schools (8.13). Menus in Castellón (10.35) achieved a higher score than those in Alicante (9.43) and Valencia (8.86). Only 3.1% of the studied menus met serving recommendations in terms of meat, 37.6% met pulses serving recommendations, 49.4% met fish serving recommendations and 37% met fruit serving recommendations. Conclusion: With the EQ-MEs questionnaire, most of the menus offered in the Autonomous Community of Valencia are suitable for children. To improve them, they should reduce fried potato, rice, pasta, meat, fried food and dairy product servings, while increasing pulses, fish, oily fish and fruit servings

Comparison of Children's Menu Items at Full- and Quick-Service Restaurants.

OBJECTIVES: The proportion of food consumed by children from restaurants tripled during the last 4 decades and that coincided with the increased rate of obesity. Despite the presence of data linking quick-service (QS) food consumption to poor diet quality, studies comparing the nutrition content of the children's menu items at QS restaurants (QSRs) with those at full-service restaurants (FSRs) are limited. The objectives of this study were to examine the nutrition content of common children's menu items at both QSRs and FSRs and compare these data with recommendations reported by the Dietary Guidelines for Americans 2015-2020, Eighth Edition. METHODS: Using the 2014 data of the MenuStat project, 10 food items that are on both QSR and FSR children's menus were selected. Data from each restaurant category were aggregated and the overall average of the nutritional content of each individual food item was calculated and compared between the two restaurant categories. RESULTS: The average of calories, fat, carbohydrates, and added sugar of most items on the children's menu of QSRs are lower than those of FSRs. Also, most food items on children's menus of FSRs, and to a lesser extent those of QSRs, exceeded the national recommended calories and fat content per meal. CONCLUSIONS: Although some children's menu items of QSRs have less fat and fewer calories compared with those of FSRs, most menu items in both FSRs and QSRs do not meet national dietary recommendations. Healthcare professionals may expand discussions with patients to include both restaurant categories when counseling them and their families on obesity prevention. Also, educating children and families about reading the nutritional content information of children's menu items when eating out to make an informed choice can be a tool in fighting childhood obesity.

Estudo da adequação de refeições servidas a pacientes em hospital de referência na cidade de Salvador, BA / Study of the adequacy of meals served to patients in a reference hospital in the city of Salvador, BA

[{"text": "A hospitalização tem impacto no estado nutricional dos pacientes, assim\r\ncomo a aceitação da dieta tem influência na evolução do quadro clínico e nutricional.\r\nO objetivo deste estudo foi verificar a adequação do almoço servido\r\naos pacientes internados de acordo com a prescrição nutricional. O estudo\r\nfoi realizado em um hospital de referência na cidade Salvador, BA em cinco\r\ndias de coleta, com avaliação da adequação de dietas prescritas e ofertadas\r\nem enfermarias de clínica médica, emergência geral e pediátrica, maternidade,\r\npediatria e hemodiálise. As inadequações encontradas foram classificadas\r\nquanto ao tipo de dieta (consistência), características (composição química),\r\nobservações individuais dos pacientes (substituição, adição e/ou restrição de\r\nalgum item), e ausência de algum item do cardápio. Foi encontrado um total\r\nde 22,2% de inadequações em dietas servidas em todo o hospital, com maior\r\nnúmero encontrado nas enfermarias da clínica médica. Na pediatria foi observado\r\n100% de adequação das dietas servidas. Foram encontradas importantes\r\ninconformidades nas refeições servidas a pacientes hospitalizados que\r\npodem indicar a ocorrência de erros no momento da montagem e distribuição\r\ndas refeições.(AU)", "_i": "pt"}]

Calidad nutricional de comidas ofertas a estudiantes en enseñanza integral / Nutritional quality of meals offered to students in integral teaching

Introdução: A alimentação escolar deve estimular hábitos alimentares saudáveis e precisa ser saborosa e adequada para cada faixa etária, visando o crescimento, desenvolvimento, aprendizagem e assegurando a segurança alimentar e nutricional dessa população. Objetivo: Este estudo objetivou determinar a qualidade nutricional de refeições ofertadas a estudantes de estabelecimentos de ensino municipal, que se encontram na modalidade de ensino integral e comparar com a legislação vigente. Métodos: Trata-se de um estudo transversal, onde foram avaliadas as refeições ofertadas durante uma semana aos escolares. Os alimentos foram quantificados em relação à energia, macronutrientes e sódio. O índice glicêmico diário e a carga glicêmica diária foram obtidos por equação. O teor de sódio também foi analisado pelo método de cloretos por volumetria. Os resultados foram comparados com as recomendações nutricionais para crianças segundo a ingestão dietética recomendada. Resultados: O cardápio de uma semana avaliado apresentou média de 822,9±218,6 kcal, 15,9±2,1g de proteína, 14,7±17,1g de lipídios, 156,8±19,7g de carboidratos, 16,2±1,9g de fibras, 77% de índice glicêmico diário e 108% de carga glicêmica diária. O teor de sódio teórico foi de 2208,9±248,5mg e o analisado de 1869,0±186,0mg, sendo considerado 24,6 a 55,7% superior as recomendações dietéticas diárias. Conclusão: O cardápio ofertado aos escolares ficou inadequado em energia, proteínas, tipo e quantidade de carboidratos e em sódio e necessita de revisão dietética a fim de proporcionar uma alimentação saudável às crianças

Introduction: School feeding should stimulate healthy eating habits and must be tasty and adequate for each age group, aiming at growth, development, learning and ensuring food and nutritional security of this population. Objective: This study aimed to determine the nutritional quality of meals offered to students of municipal schools, which are in the mode of integral education and compare with current legislation. Methods: It is a cross-sectional study, where the meals offered during a week was evaluated to the students. Foods were quantified in relation to energy, macronutrients and sodium. Daily glycemic index and daily glycemic load were quantified by equation. The sodium content was also analyzed by the volumetric chlorides method. The results were compared with the nutritional recommendations for children according to the recommended dietary intake. Results: The evaluated one week menu presented a mean of 822.9 ± 218.6 kcal, 15.9 ± 2.1 g protein, 14.7 ± 17.1 g lipids, 156.8 ± 19.7 g carbohydrates, 16.2 ± 1.9 g fiber, 77% daily glycemic index and 108% daily glycemic load. The theoretical sodium content was 2208.9 ± 248.5 mg and the analyzed was 1869.0 ± 186.0 mg, being 24.6 to 55.7% higher than the daily dietary recommendations. Conclusion: The menu offered to schoolchildren was inadequate in energy, protein, type and quantity of carbohydrates and sodium and requires dietary revision in order to provide a healthy diet for children

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CardNutri: Um software de planejamento de cardápios nutricionais semanais para alimentação escolar aplicando inteligência artificial / CardNutri: software of weekly menus nutritional planning for scholarfeeding applying artificial intelligence / CardNutri: una desarrollo de menús de software nutricional semanal para la alimentación escolar aplicación de la inteligencia artificia

O objetivo deste artigo é apresentar e avaliar um software que utiliza técnicas de Inteligência Artificial para elaborar, automaticamente e de forma rápida, cardápios nutricionais semanais para a Alimentação Escolar,atendendo às necessidades nutricionais diárias dos alunos e, simultaneamente, minimizando o custo total do cardápio. Esses cardápios satisfazem as referências nutricionais do Programa Nacional de Alimentação Escolar (PNAE) de acordo com a faixa etária, variedade, harmonia das preparações e um valor máximo a ser pago por refeição. O tempo de resposta para essa elaboração não ultrapassa cinco minutos. Contudo, o nutricionista precisa escolher o cardápio que melhor lhe atende, pois a ferramenta fornece um conjunto de cardápios eficientes. Assim, o sistema contribui para a elaboração de cardápios nutritivos e baratos, além de facilitar o trabalho do nutricionista que despende de muito tempo para essa tarefa, uma vez que ele necessita de exercer outras funções de sua responsabilidade.(AU)

The aim of this paper is to present and evaluate a software that uses Artificial Intelligence techniques to design, automatically and quickly, weekly nutritional menus for School Feeding, meeting the daily nutritional needs of students and simultaneously minimizing the total cost of the menu. These menus meet the nutritional references the National School Feeding Programme (PNAE) according to age, variety,the harmony of preparations and a maximum amount to be paid per meal. The response time for this preparation does not exceed five minutes. However, the nutritionist must choose the menu that suits youbest, because the tool provides a set of efficient menus. Thus, the system contributes to the development of nutritious and cheap menus, in addition to facilitating nutritionist work spends much time for this task, since it needs to perform other duties of responsibility

El objetivo de este trabajo es presentar y evaluar un software que utiliza técnicas de Inteligencia Artificial para elaborar, de forma automática y rápida, menús nutricionales semanales para alimentación escolar, con el objetivo de satisfacer las necesidades nutricionales diarias de los alumnos y al mismo tiempo reducir al mínimo el costo total del menú. Estos menús siguen las recomendaciones nutricionales del Programa Nacional de Alimentación Escolar (PNAE) de acuerdo al grupo de edad, variedad y armonía delas preparaciones, y costo máximo por comida. El tiempo de respuesta para esta preparación no debe ser superior a cinco minutos. No obstante, el especialista en nutrición debe elegir el menú que más le convenga, ya que la herramienta proporciona un conjunto de menús eficientes. De este modo, el sistema contribuye a la confección de menús nutritivos y baratos, además de facilitar el trabajo del nutricionista, que invierte mucho tiempo en esa tarea, y que tiene que llevar a cabo otras funciones de su responsabilidad