School nutrition program: Assessment of planning and nutritional recommendations of menus

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 deter...

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Autores principales:	Sampaio,Roseane Moreira, Coutinho,Maria Beatriz Cabral, Mendonça,Daniele, Bastos,Daniele da Silva, Henriques,Patricia, Camacho,Patricia, Anastácio,Alexandra, Pereira,Silvia
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2017
Materias:	Brazilian school nutrition program schoolchildren menus nutritional recommendations
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182017000200008
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spelling	oai:scielo:S0717-751820170002000082017-08-04School nutrition program: Assessment of planning and nutritional recommendations of menusSampaio,Roseane MoreiraCoutinho,Maria Beatriz CabralMendonça,DanieleBastos,Daniele da SilvaHenriques,PatriciaCamacho,PatriciaAnastácio,AlexandraPereira,Silvia Brazilian school nutrition program schoolchildren menus nutritional recommendations 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.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.44 n.2 20172017-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182017000200008en10.4067/S0717-75182017000200008
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Brazilian school nutrition program schoolchildren menus nutritional recommendations
spellingShingle	Brazilian school nutrition program schoolchildren menus nutritional recommendations Sampaio,Roseane Moreira Coutinho,Maria Beatriz Cabral Mendonça,Daniele Bastos,Daniele da Silva Henriques,Patricia Camacho,Patricia Anastácio,Alexandra Pereira,Silvia School nutrition program: Assessment of planning and nutritional recommendations of menus
description	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.
author	Sampaio,Roseane Moreira Coutinho,Maria Beatriz Cabral Mendonça,Daniele Bastos,Daniele da Silva Henriques,Patricia Camacho,Patricia Anastácio,Alexandra Pereira,Silvia
author_facet	Sampaio,Roseane Moreira Coutinho,Maria Beatriz Cabral Mendonça,Daniele Bastos,Daniele da Silva Henriques,Patricia Camacho,Patricia Anastácio,Alexandra Pereira,Silvia
author_sort	Sampaio,Roseane Moreira
title	School nutrition program: Assessment of planning and nutritional recommendations of menus
title_short	School nutrition program: Assessment of planning and nutritional recommendations of menus
title_full	School nutrition program: Assessment of planning and nutritional recommendations of menus
title_fullStr	School nutrition program: Assessment of planning and nutritional recommendations of menus
title_full_unstemmed	School nutrition program: Assessment of planning and nutritional recommendations of menus
title_sort	school nutrition program: assessment of planning and nutritional recommendations of menus
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2017
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182017000200008
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School nutrition program: Assessment of planning and nutritional recommendations of menus

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