Navegando por Palavras-chave "Food services"
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- ItemAcesso aberto (Open Access)Densidade energética de refeições oferecidas em empresas inscritas no programa de alimentação do Trabalhador no município de São Paulo(Pontifícia Universidade Católica de Campinas, 2011-10-01) Canella, Daniela Silva; Bandoni, Daniel Henrique [UNIFESP]; Jaime, Patrícia Constante [UNIFESP]; Universidade de São Paulo (USP); Universidade Federal de São Paulo (UNIFESP)OBJECTIVE: This study estimated the energy density of meals served at a sample of companies registered in the Worker's Food Program and its associated factors, and assessed the relationship between energy density and nutrient supply. METHODS: This cross-sectional study encompassed 21 companies in the city of São Paulo . The energy density of the meals was calculated in two ways: inclusion of solid foods and drinks (energy density 1); inclusion of solid foods and exclusion of beverages (energy density 2). The mean energy (kcal) and food and beverage weights (g) were obtained by assessing the lunchtime menu during three consecutive days. The statistical analyses used non-parametric tests. RESULTS: The median energy density 1 was 1.10 kcal/g and for energy density 2 was 1.43 kcal/g. Some of the companies' characteristics were: 76.2% manufactured goods, the salary of the majority of the workers of 57.9% of the companies did not exceed 1562 USD per month; 85.7% of the food services were outsourced, 71.4% were supervised by a dietician and 61.9% planned the menu. The only significant difference observed was between energy density 2 and economic sector (p=0.039). Regarding macronutrient content of the meals, a positive correlation was seen between energy density 1 and the supply of protein, total fat and fibers, and between energy density 2 and the supply of total fat and saturated fat. CONCLUSION: The companies registered in the work's food program need to improve the quality of their meals. Total fat needs to be reduced. This nutrient correlates highly with high energy density.
- ItemAcesso aberto (Open Access)Eating out or in from home: analyzing the quality of meal according eating locations(Pontifícia Universidade Católica de Campinas, 2013-12-01) Bandoni, Daniel Henrique [UNIFESP]; Canella, Daniela Silva; Levy, Renata Bertazzy; Jaime, Patricia Constante; Universidade Federal de São Paulo (UNIFESP); Universidade de São Paulo (USP)OBJECTIVE: The aim of this study was to evaluate the quality of meals consumed by workers from São Paulo according to eating location. METHODS: This cross-sectional study used the 24-hour recall to collect dietary data from 815 workers, including where the meal was consumed, and then grouped the meals by eating location: home, workplace cafeteria, and restaurant. Meal quality was assessed according to energy content and density, fiber density, and proportion of macronutrients, 10 food groups, and from sugar-sweetened beverages. These indicators and their respective eating locations were then included in linear regression models adjusted for gender, age, and education level. RESULTS: Meals consumed at workplace cafeterias had lower energy density, higher fiber density, and higher proportions of vegetables, fruits, and beans than those consumed at home. However, away-from-home meals contain more sugars, sweets, fats, and oils. CONCLUSION: Eating location influences diet quality, so dietary surveys should assess meals consumed away from home more thoroughly since meal quality varies greatly by food service.
- ItemSomente MetadadadosFood safety of food services within the destinations of the 2014 FIFA World Cup in Brazil: Development and reliability assessment of the official evaluation instrument(Elsevier B.V., 2014-03-01) Cunha, Diogo Thimoteo da [UNIFESP]; Almeida de Oliveira, Ana Beatriz; Freitas Saccol, Ana Lucia de; Tondo, Eduardo Cesar; Silva Junior, Eneo Alves; Ginani, Veronica Cortez; Montesano, Fabio Tadeu [UNIFESP]; Fagundes de Castro, Angela Karinne; Stedefeldt, Elke [UNIFESP]; Universidade Federal de São Paulo (UNIFESP); Univ Fed Rio Grande do Sul; Franciscano Univ Ctr; CDL Lab Diag Ctr; Universidade de Brasília (UnB); ANVISA Brazilian Hlth Surveillance AgcyThis study aimed to explain the elaboration process of a risk-based instrument to evaluate the hygienic and sanitary conditions and grading of food services in the host cities of the 2014 FIFA World Cup. Twenty-four Brazilian experts were invited for this elaboration. They were asked to determine the likelihood of different food handling situations that could lead to an outbreak. the nominal group technique was used for this purpose. A draft of the evaluation instrument was then created, based on Brazilian good manufacturing practices regulation and the opinion of the food safety experts. the draft evaluation instrument was used to evaluate 354 food services located in 10 cities that will host games as part of the 2014 FIFA World Cup and 141 food services in seven state capitals that will not host the games. in 25 establishments, the application of the evaluation instrument was conducted by two health surveillance auditors at the same time to measure the inter-rater reliability using the kappa statistic. for each item a raw score was determined by the experts and adjusted based on the results of a factor analysis. Approximately 55% of the items exhibited almost perfect agreement, with values between 0.81 and 1.00, and another 26% agreed substantially. the lowest raw score assigned was 10, and the highest was 240. Factor loadings ranging from 0.0001 to 0.6274 were determined for each of the items. Based on the assigned scores, the overall scores of the establishments could range from 0 (all items in compliance with the law) to 2565.95 (all items inadequate) resulting in five classification categories when using the evaluation instrument. in summary, an evaluation instrument to be applied to food services to permit the evaluation and grading of food service establishments regarding the sanitary aspects of food handling has been developed. the release of the results of the evaluation and grading of the food services has the potential to improve the food services in the areas covered by the Brazilian sanitary legislation. (C) 2014 Elsevier B.V. All rights reserved.