SciELO - Scientific Electronic Library Online

 
vol.44 issue2Prevalence of pediatric overweight and obesity and associated factors in public and private schools in Tegucigalpa, HondurasDevelopment of a brief scale to measure attitudes towards a healthy food in a school population of pre-adolescents author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

SAMPAIO, Roseane Moreira et al. School nutrition program: Assessment of planning and nutritional recommendations of menus. Rev. chil. nutr. [online]. 2017, vol.44, n.2, pp.170-176. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182017000200008.

The aim of this study was to verify whether the portion sizes adopted by school lunch cooks were in accordance with nutritional recommendations by PNAE (Brazilian School Nutrition Program). Portion sizes corresponding to shallow and full measures were weighed on a digital scale in duplicate to determine the average weight of each food portion. Nutritional composition of meals was determined using the Brazilian Table of Food Composition. Total energy value (TEV), carbohydrates, proteins, lipids, iron, sodium, vitamin C and dietary fiber were compared with PNAE recommendations for schoolchildren. As a result, two menu proposals with adequate portion sizes were developed. TEV and carbohydrate recommendations were met in the shallow portion size and exceeded recommendations in the full measure. Both shallow and full portions exceeded recommendations for protein, fat and sodium. The values found for dietary fiber, iron and vitamin C were in accordance with PNAE recommendations in both portion sizes. The menu proposals were in accordance with nutritional recommendations except for sodium, which remained slightly above limits. The study showed the need for the creation of manufacturing technical cards aimed at standardizing the portioning of foods/dishes offered to schoolchildren, as well as the training of school lunch cooks.

Keywords : Brazilian school nutrition program; schoolchildren; menus; nutritional recommendations.

        · abstract in Spanish     · text in English     · English ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License