Geraldo Ana Paula Gines, Bandoni Daniel Henrique, Jaime Patrícia Constante
Universidade de São Paulo, Faculdade de Saúde Pública, Departamento de Nutrição, São Paulo (SP), Brazil.
Rev Panam Salud Publica. 2008 Jan;23(1):19-25. doi: 10.1590/s1020-49892008000100003.
To compare the nutritional value of meals provided by companies participating in the Workers' Meal Program in the city of São Paulo, Brazil, to the nutritional recommendations and guidelines established by the Ministry of Health for the Brazilian population.
The 72 companies studied were grouped according to economic sector (industrial, services, or commerce), size (micro, small, medium, or large), meal preparation modality (prepared on-site by the company itself, on-site by a hired caterer, or off-site by a hired caterer), and supervision by a dietitian (yes or no). The per capita amount of food was determined based on the lunch, dinner, and supper menus for three days. The nutritional value of the meals was defined by the amount of calories, carbohydrates, protein, total fat, polyunsaturated fat, saturated fat, trans fat, sugars, cholesterol, and fruits and vegetables.
Most of the menus were deficient in the number of fruits and vegetables (63.9%) and amount of polyunsaturated fat (83.3%), but high in total fat (47.2%) and cholesterol (62.5%). Group 2, composed of mostly medium and large companies, supervised by a dietician, belonging to the industrial and/or service sectors, and using a hired caterer, on averaged served meals with higher calorie content (P<0.001), higher percentage of polyunsaturated fat (P<0.001), more cholesterol (P=0.015), and more fruits and vegetables (P<0.001) than Group 1, which was composed of micro and small companies from the commercial sector, that prepare the meals themselves on-site, and are not supervised by a dietitian. Regarding the nutrition guidelines set for the Brazilian population, Group 2 meals were better in terms of fruit and vegetable servings (P<0.001). Group 1 meals were better in terms of cholesterol content (P=0.05).
More specific action is required targeting company officers and managers in charge of food and nutrition services, especially in companies without dietitian supervision.
比较巴西圣保罗市参与职工餐饮计划的公司所提供膳食的营养价值与巴西卫生部为巴西民众制定的营养建议和指南。
所研究的72家公司根据经济部门（工业、服务业或商业）、规模（微型、小型、中型或大型）、膳食制备方式（公司自身在现场制备、聘请餐饮服务商在现场制备或聘请餐饮服务商在非现场制备）以及是否有营养师监督（是或否）进行分组。根据三天的午餐、晚餐和晚餐菜单确定人均食物量。膳食的营养价值由卡路里、碳水化合物、蛋白质、总脂肪、多不饱和脂肪、饱和脂肪、反式脂肪、糖、胆固醇以及水果和蔬菜的量来界定。
大多数菜单中水果和蔬菜数量不足（63.9%）且多不饱和脂肪量不足（83.3%），但总脂肪量（47.2%）和胆固醇量（62.5%）较高。第2组主要由中型和大型公司组成，有营养师监督，属于工业和/或服务部门，且聘请了餐饮服务商，其平均提供的膳食卡路里含量更高（P<0.001）、多不饱和脂肪百分比更高（P<0.001）、胆固醇更多（P=0.015）、水果和蔬菜更多（P<0.001），而第1组由商业部门的微型和小型公司组成，在现场自行制备膳食，且无营养师监督。就为巴西民众设定的营养指南而言，第2组膳食在水果和蔬菜份数方面表现更好（P<
