Avaliação qualitativa das preparações servidas em um restaurante popular e os impactos do cenário pandêmico da covid-19 / Qualitative assessment of preparations served in a popular restaurant and the impacts of the COVID-19 pandemic scenario / Evaluación cualitativa de las preparaciones servidas en un restaurante popular y los impactos del escenario de pandemia COVID-19

Introdução:A chegadadapandemia da COVID-19 afetou diretamente o planejamento alimentar de instituições municipais, estaduais e de demais âmbitos, dentre eles as refeiçõesofertadas peloprograma restaurante popular, importante na garantia da segurança alimentarda população mais vulnerável.Objetivo:Avaliar de forma qualitativa as preparações do cardápio do almoço do Restaurante Popular do município de Santa Cruz-Rio Grande do Nortee os impactos do cenário pandêmico da COVID-19.Metodologia:Para tanto, avaliou-se os cardápios referentes aos meses de março, abril, maio, agosto e setembro de 2021, pelo método avaliação qualitativa das preparações do cardápio. Além disso, por meio da adaptação dométodosupracitado, designou-se as preparações de acordo com as recomendações do tipo de processamento segundo o Guia Alimentar para população Brasileira. Resultados:Identificou-se uma baixa oferta de frutas e folhosos, alta de carnes gordurosas e doce, regular de preparações ricas em enxofre e as cores iguais, todavia, quanto à fritura e ao conjunto de fritura + doce apresentou-se em apenas umdiada semana (n=109). Além disso, nos dois últimos meses de análisehouve aumento na oferta de folhosos, diminuição da monotonia, alimentos ricos em enxofre e doces, e ainda, as preparações com alimentos in natura ou minimamente processados + processados fizeram-se presentestodos os dias. Conclusões:Com a utilizaçãodométodo estudadofoipossível identificar ajustesno cardápiopara o período analisado, a fim de ofertar qualidade para os comensais.Ressalta-se que foi observadoque com a adaptação e redução dos casos da COVID-19, houve aumento na oferta de in natura e minimamente processados. Espera-se que melhorias e ajustes sejam realizadosnos cardápios, visto a necessidadede ser mais enfático em seu princípiode garantir a segurança alimentar (AU).

Introduction:The arrival of the COVID-19 pandemic affected directly the food planning of municipal, state and other institutions, including the meals offered by the popular restaurant program, which is important in guaranteeing the food security of the vulnerablepopulation. Objective: To qualitatively evaluate the preparations of the lunch menu at Restaurante Popular in the municipality of Santa Cruz-Rio Grande do Norteand the impacts of the COVID-19 pandemic scenario.Methodology:To this, the menus for the months of March, April, May, August and September 2021 were evaluated by the methodqualitative evaluation of menu preparations. Furthermore, through the adaptation of the methodaformentioned, preparations were designated according to the recommendations for type of processing following the Food Guide for the Brazilian population.Results:A low supply of fruits and leafy vegetables was identified, high supply of fatty and sweet meats, regular supply of preparations rich in sulfur and the same colors. However, regarding the frying and the frying + sweet combination, it was presented in just one daythe week(n=109).Moreover, in the last two months of analysis there was an increase in the supply of hardwoods, decrease in monotony,foods rich in sulfur and sweets, and even, preparations in natura or minimally processed + processed foods were presentsevery day. Conclusions:With the use of the method studied it waspossible to adjust the menufor the analyzed periodto offer qualityto diners. It should the increase in the supply of in natura and minimally processed foods stands out with the adaptation and progression of the reduction of COVID-19cases.It is expected that improvements and adjustments will be madethe menus,given the need to be more emphatic in its principleof ensuring food safety (AU).

ntroducción: La llegada de la pandemia del COVID-19 afectó directamente la planificación alimentaria de las instituciones municipales, estatales y otras, incluyendo las comidas que ofrece el programa de restaurantes populares, importante para garantizar la seguridad alimentaria de la población más vulnerable. Objetivo:Evaluar cualitativamente las preparaciones del menú del almuerzo en el Restaurante Popular del municipio de Santa Cruz-Rio Grande do Nortey los impactos del escenario de pandemia del COVID-19.Metodología:Para ello, se evaluaron los menús de los meses de marzo, abril, mayo, agosto y septiembre de 2021 por el método evaluación cualitativa de la elaboración de menús. Además, al adaptar el métodocitado, las preparaciones fueron designadas de acuerdo con las recomendaciones del tipo de procesamiento según la Guía de Alimentos para la población brasileña.Resultados: Se identificó una baja oferta de frutas y hortalizas de hoja, alta oferta de carnes grasas y dulces, regular oferta de preparaciones ricasen azufre y los mismos colores,aún,en cuanto a la fritura y la combinación fritura + dulce, se presentó en un solo díade lasemana(n=109). Además, en los últimos dos meses de análisishubo un aumento en la oferta de maderas duras, una disminución de la monotonía, alimentos ricos en azufre y dulces, y aun, las preparaciones con alimentos in natura o mínimamente procesados + procesados presentes todos los días. Conclusiones: Con el uso del método estudió fueposible identificar ajustes en el menúpara el período analizado, con el fin de ofrecer calidad a los comensales. Cabe señalar que se observó que con la adaptación y reducción delcasosCOVID-19, hubo un aumento en la oferta de productos in natura y mínimamente procesados. Se espera que se realicenmejoras y ajustesa los menús, dada las necesidades más enfáticasen su principiode garantizar la seguridad alimentaria (AU).

Should plant-based hospital meals be the law? An American experience.

Hospitalization is an unparalleled opportunity for physicians to educate patients about the interconnection between poor dietary choices and the occurrence of many chronic diseases. For those patients who are ready to embrace nutrition as an essential part of the healing process, however, it is oftentimes difficult to find healthy menus at hospitals. Meat-based entrées, sugar-sweetened beverages and candy appear to be omnipresent in cafeterias and restaurants at U.S. hospitals. On the other hand, healthy plant-based menus are still the exception rather than the rule. Some states undertook considerable efforts to change this and made plant-based meals the law. Upon request by a patient, hospitals in New York are now required by law to provide plant-based options at every meal. This recent development triggered a controversial discussion within the medical community whether other states should follow this example and make plant-based hospital menus the law as well. This editorial illuminates why mandatory plant-based hospital menus could be a win-win situation for many involved stakeholders, including patients, hospitals and food services. This step is not a loss-marking venture for hospitals but rather a chance to save money and to improve corporate brand marketing at the same time. The introduction of mandatory plant-based menus in hospitals at a large scale represents a unique opportunity at the nexus of health, innovative corporate strategies and economics. Adequate framework conditions are necessary to ensure that all individuals can make healthy and affordable dietary choices while being hospitalized.

Valoración del documento de consenso sobre alimentación en centros educativos para evaluar menús escolares / Assessment of the consensus document on food in educational centres to evaluate school menus

OBJETIVO: Explorar la aplicabilidad del Documento de Consenso sobre Alimentación en los Centros Educativos (DCSECE) para evaluar la adecuación de los menús escolares a las recomendaciones de una alimentación saludable. MÉTODO: Estudio transversal en el que se analizaron menús mensuales de 28 centros de educación infantil y primaria de Andalucía y Canarias. Los datos se extrajeron mediante un protocolo ad hoc basado en las recomendaciones del DCSECE, las cuales se dividieron en categorías y subcategorías de alimentos. Se estudió la oferta semanal de cada una de las categorías y subcategorías de alimentos y se comparó con las recomendaciones del DCSECE. RESULTADOS: La mayoría de los centros presentó una oferta superior a la recomendación para la categoría de hortalizas y verduras, otras guarniciones y otros postres; inferior para la de arroz, pasta, elaborados y ensaladas; y ajustada para la de legumbres, carnes, pescado y huevos. Por subcategorías, se observó el predominio de vegetales cocidos en la categoría de hortalizas y verduras, en perjuicio de las ensaladas, y una oferta elevada de carnes procesadas en la categoría de carnes. CONCLUSIONES: El DCSECE puede ser un instrumento útil para evaluar la oferta alimentaria en los menús escolares, pero precisa una mayor especificidad en las recomendaciones para identificar la adecuación de los menús a una alimentación saludable

OBJECTIVE: To explore the applicability of the Consensus Document on School Food Programmes in Educational Centres (DCSECE) to evaluate the adaptation of school menus to healthy eating recommendations. METHOD: Transversal study that analyzes monthly school menus from 28 early-childhood education and primary education centres in Andalusia and Canary Islands (Spain). Data were collected using an ad-hoc protocol based on the DCSECE recommendations and divided into food categories and subcategories. We studied the weekly menu offering of each of the foods by category and subcategory and compared them to the DCSECE recommendations. RESULTS: The majority of the schools offered better meals than as specified by the recommendations, in terms of vegetables, other garnishes and other deserts. They offered poorer quality meals in the categories of rice, pasta, prepared foods and salads, and had an equivalent offering in terms of pulses, meats, fish and eggs. By subcategory, we observed the predominance of cooked vegetables in the vegetable category as compared to salads, and the predominance of processed meats in the meats category. CONCLUSIONS: The DCSECE could be a useful instrument for evaluating the nutritional offering of school menus. However, there is a need for greater specificity in the recommendations, in order to identify whether these menus adhere to healthy eating recommendations

Satisfacción con el menú hospitalario e incorporación del yogur líquido de cabra como postre / Satisfaction with the hospital menu and incorporation of drinkable goat milk yogurt as a dessert

INTRODUCCIÓN: la valoración de los menús hospitalarios debe realizarse periódicamente para adecuarlos a las necesidades de los pacientes. El yogur líquido de leche de cabra podría tener ventajas nutricionales en comparación con el de vaca. OBJETIVOS: evaluar la satisfacción de los pacientes con el menú hospitalario y con la incorporación del yogur líquido de leche de cabra, suministrado como postre en el menú hospitalario, en comparación con un postre lácteo de vaca. MATERIAL Y MÉTODOS: se realizó una encuesta de satisfacción con el menú hospitalario y con el postre (yogur de cabra no edulcorado frente a postre lácteo de vaca edulcorado (yogur o arroz con leche)) a pacientes ingresados con dietas basales. RESULTADOS: se analizaron 214 encuestas. El 43,9 % de los encuestados fueron mujeres. La edad media fue de 62,1 ± 15,8 años y la estancia media de los pacientes de 14,1 ± 20,1 días. La aceptación del menú hospitalario se valoró como buena por un alto porcentaje de los encuestados (temperatura, 90,9 %; preparación, 75,6 %; presentación, 88,9 %; horario, 73,7 %). La satisfacción global con el almuerzo (de 1 a 10) fue de 7,5 ± 2,1 en los pacientes que tomaron yogur líquido de leche de cabra frente a 7,4 ± 2,2 en los que tomaron el postre lácteo de vaca (NS); con el postre fue de 6,1 ± 3,2 frente a 7,9 ± 2,5 (p < 0,000), respectivamente. CONCLUSIONES: la satisfacción global con el menú hospitalario fue alta y la aceptación del postre de yogur líquido de cabra fue menor que la observada con el postre lácteo de vaca. La ausencia de edulcorantes en el primero pudo influir en los resultados

INTRODUCTION: an assessment of hospital menus should be regularly performed to suit the needs of patients. Drinkable goat milk yogurt could have nutritional advantages over the cow's milk variety. OBJECTIVES: to evaluate the satisfaction of patients with the hospital menu and with the inclusion therein of drinkable goat milk yogurt as a dessert as compared to a cow milk dessert. MATERIAL AND METHODS: a satisfaction survey for the hospital menu and its included dessert (non-sweetened goat milk yogurt vs a sweetened cow's milk dessert (yogurt or rice pudding)) was conducted in patients admitted with baseline diets. RESULTS: in all, 214 responses were analyzed: 43.9 % of respondents were women. Mean age was 62.1 ± 15.8 years, and average patient stay was 14.1 ± 20.1 days. Acceptance of the hospital menu was rated as good in a high percentage of respondents (temperature, 90.9 %; preparation, 75.6 %; presentation, 88.9 %; time schedule, 73.7 %). Overall satisfaction with the lunch meal (1 to 10) was 7.5 ± 2.1 in patients who took the drinkable goat milk yogurt vs 7.4 ± 2.2 in those who took the cow's milk dessert (NS); satisfaction with the dessert was 6.1 ± 3.2 vs 7.9 ± 2.5 (p < 0.000), respectively. CONCLUSIONS: overall satisfaction with the hospital menu was high, and the acceptance of the liquid goat milk yogurt was lower than that observed for the cow's milk dessert. The absence of sweeteners in the former may have influenced the results obtained

Child-level evaluation of a web-based intervention to improve dietary guideline implementation in childcare centers: a cluster-randomized controlled trial.

BACKGROUND: Although it is recommended that childcare centers provide foods consistent with dietary guidelines, the impact of implementing sector-specific guidelines on child outcomes is largely unknown. OBJECTIVES: This study aims to examine the impact of a web-based program and support to implement dietary guidelines in childcare centers on children's 1) diet; 2) BMI z scores; and 3) child health-related quality of life (HRQoL). METHODS: This study was a cluster-randomized controlled trial utilizing a Type-3 Hybrid implementation-effectiveness design conducted between October 2016 and March 2018. This study reports on child outcomes. Fifty-four childcare centers in New South Wales, Australia were randomly assigned to the intervention (a web-based menu-planning tool and support) or control group (usual care). The intervention was designed to address barriers and enablers to dietary guideline implementation according to the Theoretical Domains Framework. A quota of 35 consenting childcare centers undertook child-level evaluation of dietary intake where 522 parents consented to completing ≥1 component of data collection for their child. Child consumption of core and discretionary (unhealthy) foods while in care was assessed via dietary observations by blinded research assistants, childcare diet quality was assessed via educator-completed questionnaires, BMI z scores were assessed via measured weight and height, and child HRQoL was assessed via parent report at baseline and 12-mo follow-up. RESULTS: There was a significant increase in mean child consumption of fruit (0.39 servings; 95% CI: 0.12, 0.65 servings) and dairy foods (0.38 servings; 95% CI: 0.19, 0.57 servings) and a significant reduction in consumption of discretionary foods (-0.40 servings; 95% CI: -0.64, -0.16 servings) in care in the intervention group, relative to control at 12-mo follow-up. No significant differences were observed in diet quality, BMI z scores, or HRQoL. CONCLUSIONS: A web-based intervention to support planning of childcare menus consistent with dietary guidelines can improve child consumption of healthier foods in daycare. This trial was registered at www.anzctr.org.au as ACTRN12616000974404.

Best compromise nutritional menus for childhood obesity.

Childhood obesity is an undeniable reality that has rapidly increased in many countries. Obesity at an early age not only increases the risks of chronic diseases but also produces a problem for the whole healthcare system. One way to alleviate this problem is to provide each patient with an appropriate menu that is defined by a mathematical model. Existing mathematical models only partially address the objective and constraints of childhood obesity; therefore, the solutions provided are insufficient for health specialists to prepare nutritional menus for individual patients. This manuscript proposes a multiobjective mathematical programming model to aid in healthy nutritional menu planning that may prevent childhood obesity. This model provides a plan for combinations and amounts of food across different schedules and daily meals. This approach minimizes the major risk factors of childhood obesity (i.e., glycemic load and cholesterol intake). In addition, this approach considers the minimization of nutritional mismatch and total cost. The model is solved using a deterministic method and two metaheuristic methods. Test instances associated with children aged 4-18 years were created with the support of health professionals to complete this numerical study. The quality of the solutions generated using the three methods was similar, but the metaheuristic methods provided solutions in a shorter computational time. These results are submitted to statistical hypothesis tests to be validated. The numerical results indicate proper guidelines for personalized plans for individual children.

Updated Nutrition Standards Have Significantly Improved the Nutritional Quality of School Lunches and Breakfasts.

BACKGROUND: Implementation of updated nutrition standards for school meals began during school year (SY) 2012-2013. The standards were designed to improve the nutritional quality of the meals and their consistency with the Dietary Guidelines for Americans. OBJECTIVE: To assess the nutritional quality of school lunches and breakfasts after the updated standards were in place and compare it with the nutritional quality of the meals before the updated standards. DESIGN: School menu data were used from two cross-sectional, nationally representative studies of schools participating in the National School Lunch Program during SY 2014-2015 (School Nutrition and Meal Cost Study) and SY 2009-2010 (fourth School Nutrition Dietary Assessment Study). PARTICIPANTS/SETTING: The analysis used 1 week of school menu data from 1,206 schools at lunch and 1,110 schools at breakfast for SY 2014-2015, and 884 schools at lunch and 802 schools at breakfast for SY 2009-2010. OUTCOME MEASURES: Healthy Eating Index 2010 scores were estimated. STATISTICAL ANALYSES: Descriptive analyses were conducted to estimate mean Healthy Eating Index 2010 total and component scores for school meals. Scores are expressed as a percentage of maximum possible scores. Two-tailed t tests were used to assess differences in scores before and after updated standards were in place. RESULTS: Total Healthy Eating Index 2010 scores for school lunches and breakfasts increased significantly after the updated standards. Between SY 2009-2010 and SY 2014-2015, the total score for school lunches increased from 58% of the maximum score to 82%, and the total score for school breakfasts increased from 50% to 71% (P<0.05). For both meals, component scores increased by more than 20 percentage points for whole grains, refined grains, and empty calories, as well as for greens and beans for lunches and whole fruit and sodium for breakfasts. CONCLUSIONS: The updated nutrition standards for schools meals significantly improved the nutritional quality of the meals and their consistency with the Dietary Guidelines for Americans.

Menu planning practices in early childhood education and care - factors associated with menu compliance with sector dietary guidelines.

ISSUE ADDRESSED: Despite recommendations, early childhood education and care services do not plan menus in accordance with sector dietary guidelines. This study aimed to examine the following among Australian long day care services: (a) menu planning practices; (b) prevalence of menu compliance with sector dietary guidelines; and (c) menu planning practices associated with higher menu compliance with sector dietary guidelines. METHODS: Long day care services within Hunter New England, NSW participated in a pen and paper survey assessing menu planning practices and socio-demographic and service characteristics. Two-week menus were assessed for compliance with sector dietary guidelines, based on the number of servings of food groups and discretionary foods provided per child, per day. RESULTS: Staff from 72 services completed the survey and 69 provided their menu. Results indicated the service cook was fully responsible for planning the menu in 43% of services, and 57% had received written support to assist with menu planning. Service menus were compliant with an average of 0.68 out of six food groups and discretionary foods. In poisson regression models, a shorter menu cycle length (P = .04) and the receipt of training opportunities to support menu planning (P < .01) were significantly associated with higher menu compliance. CONCLUSIONS: Menu compliance with sector dietary guidelines is low among participating long day care services. SO WHAT?: The implementation of practices such as shortening of the menu cycle and the provision of training opportunities may assist in the planning of menus that are more compliant with dietary guidelines in this setting.

[Assessment of the consensus document on food in educational centres to evaluate school menus]. / Valoración del documento de consenso sobre alimentación en centros educativos para evaluar menús escolares.

OBJECTIVE: To explore the applicability of the Consensus Document on School Food Programmes in Educational Centres (DCSECE) to evaluate the adaptation of school menus to healthy eating recommendations. METHOD: Transversal study that analyzes monthly school menus from 28 early-childhood education and primary education centres in Andalusia and Canary Islands (Spain). Data were collected using an ad-hoc protocol based on the DCSECE recommendations and divided into food categories and subcategories. We studied the weekly menu offering of each of the foods by category and subcategory and compared them to the DCSECE recommendations. RESULTS: The majority of the schools offered better meals than as specified by the recommendations, in terms of vegetables, other garnishes and other deserts. They offered poorer quality meals in the categories of rice, pasta, prepared foods and salads, and had an equivalent offering in terms of pulses, meats, fish and eggs. By subcategory, we observed the predominance of cooked vegetables in the vegetable category as compared to salads, and the predominance of processed meats in the meats category. CONCLUSIONS: The DCSECE could be a useful instrument for evaluating the nutritional offering of school menus. However, there is a need for greater specificity in the recommendations, in order to identify whether these menus adhere to healthy eating recommendations.

[Analysis of the gluten-free menus served in school canteens: are they balanced?] / Análisis de menús sin gluten de comedores escolares en granada capital y área metropolitana: ¿son equilibrados?

INTRODUCTION: Introduction and objectives: the alimentary profile and the nutritional value of the menus adapted for coeliacs in the dining halls of the schools of Granada capital and Metropolitan Area. Material and methods: descriptive study in which we analyzed the menus adapted for children from 41 schools, 5 with their own kitchen and 36 supplied by catering. The information is recognized through the technical sheets of the dishes made with the quantity of each food, in addition to the brands of the gluten-free products. The four-week menus will be analyzed in terms of the distribution of rations, energy, macro and micronutrients for the age group of 10 to 12 years, obtaining average values and standard deviation of 31 parameters. The Odimet program and the CeliacBase database are used. The data will be analyzed using the IBM SPSS 22.0 statistical program. Results: gluten-free pasta was the basis of the first course in 31.7% of the menus analyzed. In the second dish, the meat was the main constituent. In all the menus, at least one daily vegetable ration was offered. 80% of the menus did not reach the recommended energy intake, although the distribution of macronutrients was adequate. The average amount of fiber and total carbohydrates was higher than recommended. The amount of calcium and vitamin has not been recommended. It emphasizes a high consumption of sodium, which doubles the amount recommended for the midday meal. Conclusions: school menus adapted for children conform to the recommendations, although they should be limited to intake.

INTRODUCCIÓN: Introducción y objetivos: analizar el perfil alimentario y el valor nutricional de los menús adaptados para celiacos ofertados en los comedores de los centros escolares de Granada capital y área metropolitana. Material y métodos: estudio descriptivo en el que se han analizado los menús adaptados para niños celiacos de 41 centros escolares, cinco con cocina propia y 36 abastecidos por catering. La participación de los centros fue voluntaria, una vez fueron informados de las características y objetivos del estudio. Se recogió información a través de las fichas técnicas de los platos elaborados con la cantidad de cada alimento, además de las marcas de los productos sin gluten utilizados. Se analizaron menús de cuatro semanas en cuanto a distribución de raciones, energía, macro y micronutrientes para el grupo de 10 a 12 años, obteniendo valores medios y desviación estándar de 31 parámetros. Se utilizaron el programa Odimet y la base de datos CeliacBase. Se usó el programa estadístico IBM SPSS 22.0. Resultados: la pasta sin gluten fue la base del primer plato en el 31,7% de los menús analizados. En el segundo plato, la carne fue el constituyente principal. En todos los menús se ofertaba, al menos, una ración diaria de verdura. El 80% de los menús no alcanzaron la ingesta energética recomendada, aunque la distribución de macronutrientes fue adecuada. La cantidad media de fibra y de hidratos de carbono totales fue superior a lo recomendado. La cantidad de calcio y vitamina D no alcanzó la ingesta recomendada. Destaca un elevado consumo de sodio, que duplica la cantidad recomendada para la comida del mediodía. Conclusiones: los menús escolares adaptados para niños celiacos se ajustan a las recomendaciones, aunque deberían limitar la ingesta semanal de carne y presentan exceso de azúcares totales y sal.

Avaliação dos cardapios de Escolas Municipais De Educação Infantil em Marau - Rio Grande do Sul / Evaluation of the cardapios of municipal schools of children education in Marau - Rio Grande do Sul

O Programa Nacional de Alimentação Escolar é uma ferramenta que beneficia crianças matriculadas em escolas públicas, com o intuito de melhorar os hábitos alimentares. Objetivou-se avaliar os cardápios de Escolas Municipais de Educação Infantil – EMEI, do município de Marau. Foi realizada avaliação de cardápios e um teste de aceitabilidade para verificar introdução de uma nova preparação na alimentação através da escala hedônica facial de 5 pontos. A preparação avaliada teve aceitação de 61,9%, abaixo da recomendação do PNAE. Na avaliação dos cardápios foi encontrado valor médio de 700 kcal, estando abaixo da recomendação, além das fibras, carboidratos, lipídeos e vitamina A e para proteínas os valores estavam acima do recomendado. Os cardápios podem ser modificados, trazendo preparações novas que atinjam as necessidades nutricionais.

Elaboração de cardápio para pacientes adultos de um centro de referência em queimaduras: Relato de experiência / Menu preparation for adult patients from a burn reference center: Experience report / Preparación de cardapio para pacientes adultos de un centro de referencia de quemaduras: Reporte de caso

Objetivo: Descrever o planejamento de um cardápio equilibrado qualitativamente e quantitativamente, para pacientes adultos vítimas de queimaduras do Centro de Tratamento de Queimados em Salvador, Bahia. Trata-se de um relato de caso, para o qual foi feito levantamento de dados baseado em protocolos e nas diretrizes mais atuais em terapia nutricional para queimaduras para revisar o cardápio oferecido aos pacientes hospitalizados no Hospital Geral do Estado da Bahia. Relato do Caso: Foi calculado o cardápio padrão atual das seis refeições oferecidas e dois cardápios propostos através do sistema de avaliação e prescrição Dietwin® com informações acerca do valor energético total, macronutrientes e micronutrientes. Houve ajuste da oferta energética total, de 2810Kcal/dia para uma média de 2546,77Kcal/dia, correspondendo a 36Kcal/Kg/dia, para um adulto referência de 70Kg. Houve aumento na oferta de proteína de 85,88g/dia para média de 111,46g/dia, 1,59 g/Kg/dia. Com o aumento da oferta proteica, a relação de calorias por gramas de nitrogênio foi reduzida de 179,5:1 do cardápio original, para uma média de 118,26:1. A oferta lipídica foi reduzida de 26,66% para em média 21,5%. A relação ômega 6:ômega 3 foi reduzida de 7,39:1 para 1,16:1, nos cardápios propostos. Conclusões: Os cardápios propostos estão de acordo com as evidências científicas mais recentes, com ajustes quantitativos da oferta calórica, proteica e lipídica, além de melhora da composição qualitativa dos carboidratos e ácidos graxos essenciais.

Objective: To describe the planning of a qualitatively and quantitatively balanced dietary for adult burn victims of the Centro de Tratamento de Queimados in Salvador - Bahia. This is a case report, which data were collected based on the most current protocols and guidelines in nutritional therapy for burns to revise the dietary offered to patients hospitalized in Hospital Geral do Estado da Bahia. Case Report: The current standard dietary of the six meals offered and two menus proposed through the Dietwin® prescription and evaluation system with information on total energy value (VET), macronutrients and micronutrients were calculated. There was adjustment of the total energy supply, from 2810 Kcal / day to an average of 2546.77 Kcal / day, corresponding to 36Kcal / Kg / day, for an adult reference of 70Kg. There was an increase in protein supply from 85.88g / day to a mean of 111.46g / day, 1.59g / kg / day. With the increase in protein supply, the ratio of calories per grams of nitrogen was reduced from 179.5:1 of the original menu, to an average of 118.26:1. The lipid supply was reduced from 26.66% to an average of 21.5%. The W6: W3 ratio decreased from 7.39: 1 to 1.16: 1 on the proposed menus. Conclusions: The proposed menus are in accordance with the latest scientific evidence, with quantitative adjustments of the caloric, protein and lipid supply, as well as improvement of the qualitative composition of carbohydrates and essential fatty acids.

Objetivo: Describir la planificación de un menú equilibrado cualitativamente y cuantitativamente, para pacientes adultos víctima de quemaduras del Centro de Tratamento de Queimados en Salvador - Bahia. Se trata de un relato de caso, donde se hizo la recolecta de datos basados en protocolos y pautas más actuales en terapia nutricional para quemaduras para revisar el menú ofrecido a los pacientes hospitalizados em lo Hospital Geral do Estado da Bahia. Reporte de Caso: Se calculó el menú estándar actual y dos menús propuestos a través del sistema de evaluación y prescripción Dietwin® con informaciones a cerca del valor energético total, macronutrientes y micronutrientes. Hubo ajuste de la oferta energética total, de 2810Kcal/día para una media de 2546,77Kcal/día, correspondiendo a 36Kcal/Kg/día, para un adulto referencia de 70Kg. Se observó un aumento en la oferta de proteína de 85,88g/día para un promedio de 111,46g/día, 1,59g/Kg/día. Con el aumento de la oferta proteica, la relación de calorías por gramos de nitrógeno fue reducida de 179,5:1 del menú original, para una media de 118,26:1. La oferta lipídica se redujo del 26,66% para un promedio del 21,5%. La relación W6: W3 disminuyó de 7,39:1 a 1,16:1, en los menús propuestos. Conclusiones: Los menús propuestos están de acuerdo con las evidencias científicas más recientes, con ajustes cuantitativos de la oferta calórica, proteica y lipídica, además de mejora de la composición cualitativa de los carbohidratos y ácidos grasos esenciales.

Factors affecting the food allergy profile of children from schools in Hortaleza District, Madrid, Spain

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Melhores combinações de alimentos em preparações oferecidas em instituição escolar ovo-lacto-vegetariana / Best food combinations in meals offered at school lacto-ovo-vegetarian

Introdução: A alimentação vegetariana necessita de planejamento e cuidados específicos, especialmente quando destinada aos escolares, para que atenda suas necessidades nutricionais. O presente trabalho teve como objetivo adequar de forma qualitativa o cardápio escolar de uma instituição filantrópica no interior do estado de São Paulo que oferece diariamente uma alimentação ovo-lacto-vegetariana aos escolares. Métodos: A partir dos dados obtidos referentes à merenda escolar, foram listados os alimentos recebidos pela instituição e elaborada uma lista de alimentos que pudessem agregar valor nutricional ao cardápio e serem adquiridos com o subsídio do município/estado. Com base na estrutura do cardápio oferecido às instituições vinculadas ao PNAE, foram sugeridas preparações ovo-lacto-vegetarianas que pudessem diversificar o consumo e aproximá-lo das necessidades dos escolares. As sugestões de preparações para os lanches da manhã e da tarde foram combinadas em alimento e bebidas e as preparações para o almoço foram listadas em prato base, prato com intervenção proteica, guarnição quente à base de legume ou verdura e salada fria à base de legume ou verdura. Posteriormente as preparações foram combinadas em dois cardápios semanais. Resultados e discussão: Houve aumento da oferta de leguminosas, potencialização da absorção de ferro, redução da presença de produtos industrializados e oferta de preparações mais atrativas e nutritivas. Conclusão: As modificações dos alimentos e preparações que visam melhorar a qualidade da alimentação de escolares que recebem refeições ovo-lacto-vegetarianas devem contemplar a ética vegetariana, considerar as interações nutricionais e valorizar a palatabilidade das refeições

Introduction: Vegetarian food should be adequate and careful, especially when intended for schoolchildren, to cover their nutritional needs. The aim of the present study was to adjust qualitatively the school menu of a philanthropic institution in the interior of the São Paulo State, which offers a daily lacto-ovo-vegetarian diet to schoolchildren. Method: From the data obtained regarding school meals, the food received by the institution was listed and another list of foods that could add nutritional value to the menu was suggested to be purchased with the subsidy. Based on the structure of the menu offered to institutions linked to the PNAE, lacto-ovo-vegetarian preparations were suggested that could diversify consumption and bring it closer to the needs of the students. Suggestions for preparations for morning and after noon snacks were combined into food and beverages, and lunch preparations were listed on a dish, protein-rich dish, hot vegetable or vegetable garnish, and a vegetable-based cold salad or greenery. Subsequently the preparations were combined into two weekly menus. Results and discussion: There were an increase in the supply of legumes, potentiation of the absorption of iron, reduction of the presence of industrialized products and offer of more attractive and nutritious preparations. Conclusion: Food modifications and preparations aimed at improving the quality of food for schoolchildren who receive lacto-ovo-vegetarian meals should consider vegetarian ethics, consider nutritional interactions and value palatability of meals

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Improving hospital food menu quality: an experimental approach.

PURPOSE: The purpose of this paper is to examine whether the negative impressions consumers hold toward institutional food can be remedied by subtle changes in menu descriptions. While an expectancy-disconfirmation explanation would suggest this, a negativity bias explanation would suggest otherwise. DESIGN/METHODOLOGY/APPROACH: The authors test the research question using an experimental 2 × 2 full factorial design, with data collected from 100 university students. FINDINGS: The results show that when hospital menus are made somewhat fancier in their description, consumers evaluate the food as more attractive and menu variation to be greater. This implies that the judgments are more likely to be based on an expectancy-disconfirmation process that on being subject to negativity bias. RESEARCH LIMITATIONS/IMPLICATIONS: The authors study perceived attractiveness and menu variation, but future research should include taste perceptions and consumption volume. PRACTICAL IMPLICATIONS: Institution managers could improve consumer perceptions of how attractive the food being served is, and the perceived variation in their menus, by subtly changing the course descriptions to become fancier. However, as such, a strategy based on an expectancy-disconfirmation process, institution managers should beware not to sweeten the pill too much, i.e., making promises they cannot keep may backfire if one makes the menus too fancy compared to what is delivered. ORIGINALITY/VALUE: The authors extend current knowledge on menu label effects by addressing them for food suppliers, which are inherently associated with low food quality. The authors also show that when managers apply such strategies, the effect is due to a disconfirmation process rather than a negativity bias.

Composition of School Meals in Sweden, Finland, and Iceland: Official Guidelines and Comparison With Practice and Availability.

BACKGROUND: Nutritious and attractive school meals can improve health equality and public health. Current official guidelines and recommendations on food and nutrient composition of school meals in 3 Nordic countries; Sweden, Finland, and Iceland, are described and compared with actual practice, ie, availability of foods and nutrients in served reference meals in 3 selected areas in each country. METHODS: A country comparison was made between official guidelines, and actual practice was studied in participating schools. Reference portions of school meals (N = 170) provided in 24 compulsory schools were photographed and weighed. Food and nutrient availability were compared with official guidelines in each country. RESULTS: Emphasis of recommendations on whole-grain bread in Sweden, whole grains in Finland, and fish in Iceland were reflected in food availability. The energy content of the meals provided was lower than guidelines and there was a large variation in energy content between days. CONCLUSIONS: The guidelines regarding food availability were quite well followed, but the large variation in energy and nutrient content of provided school meals between days indicates a need for standardization.

Engaging food service providers to change food service practices in aged care facilities.

AIM: The present study describes the impact of a novel education program for food service staff from Australian aged care facilities (ACF) to facilitate improvements in food service practices. The purpose was to explore; (i) the impact of the intervention (ii) barriers and facilitators of the program from food service providers' perspectives and (iii) make program planning and practice recommendations. METHODS: Participants completed pre- and post-program questionnaires, attended two focus groups on program process and impact and 4 months later reported through individual interviews on changes they had implemented. Results were triangulated between the questionnaires, focus groups and interviews and impacts and outcomes identified through directed content analysis. RESULTS: Thirty senior-level chefs and a cook participated from 27 ACF from Victoria, Australia. Participation impacted on the menu, dining experiences and food service practices. All of the participants were enacting changes in their workplace 4 months later as change agents. A focus on skilling the participants as 'change agents', brokering ongoing peer-support and the celebrity and/or expert status of the facilitators were attributed to the success of the intervention. CONCLUSIONS: This novel intervention empowered Victorian food service providers to make positive changes in ACF. Further research is required to measure if these self-reported changes are sustainable and relevant to other facilities and to establish the effect on food experience, satisfaction and well-being of residents.

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.

Improving the Food Environment in Hospitals and Senior Meal Programs.

Most Americans consume more than the recommended daily level of sodium, and tools are needed to assess and improve food practices related to sodium. We describe how the Sodium Practices Assessment Tool (SPAT) was developed and used in 19 hospitals and senior meal facilities in upstate New York. Initial results identified opportunities for improvement in food preparation, presentation, and purchasing practices to reduce sodium consumption. Pre-post comparison results showed significant increases in the use of herbs, spices, unsalted butter, fruits and vegetables, and in the availability of lower-sodium foods. Food service sites can use SPAT to assess sodium practices, inform development of action plans, and measure change over time.

Avaliação qualitativa das preparações de cardápio em uma Unidade de Alimentação e Nutrição de Guarapuava, PR / Qualitative evaluation of menu preparations at a Food and Nutrition Unit in Guarapuava, PR

[{"text": "O objetivo deste estudo foi avaliar a qualidade do cardápio dos comensais\r\nde uma Unidade de Alimentação e Nutrição (UAN) em Guarapuava. Foi\r\nrealizada a aplicação do método de avaliação das preparações de Cardápio\r\n(AQPC) durante 30 dias. Foram considerados aspectos positivos, a oferta\r\nde folhosos e de frutas e aspectos negativos, a presença de cores iguais, de\r\nduas ou mais preparações ricas em enxofre, carne gordurosa, fritura, doce e\r\ndoce e fritura no mesmo dia. Ao realizar a análise do cardápio, observou-se\r\na presença de 100% de oferta defrutas, hortaliças, doces e elevada oferta de\r\nalimentos ricos em enxofre, além demonotonia de cores e apenas 6,6% de\r\npresença de carne gordurosa. As frituras não foram identificadas no cardápio\r\nda unidade. Os dados da AQPC foram descritos em termos percentuais para\r\nmelhor identificação dos resultados. Nota-se que o cardápio estava adequado\r\nquanto aos itens analisados, embora, observam-se questões a serem melhoradas,\r\nalém de atividades de educação alimentar.(AU)", "_i": "pt"}]