0050/2017 - Adequação nutricional e desperdício de alimentos em Centros de Educação Infantil Nutritional adequacy and plate waste in Early Childhood Education Centers
• Alice Araújo Oliveira - Oliveira, Alice Araújo - Universidade Federal de Alagoas, Faculdade de Nutrição - <alicemcz@superig.com.br>
• Maysa Helena de Aguiar Toloni - Toloni MHA - São Paulo, SP - Universidade Federal de Lavras, Departamento de Ciência dos Alimentos - <maysatoloni@yahoo.com.br>
• Alyne Araújo - Araújo, Alyne - Universidade Federal de Alagoas - <alynenutricao@gmail.com>
Área Temática:
Avaliação de Serviços de Saúde
Resumo:
Analisar aspectos quantitativos e qualitativos da alimentação escolar constitui-se de etapa primordial para fazer do Programa Nacional de Alimentação Escolar (PNAE) um espaço efetivo para a promoção da alimentação saudável e formação de sujeitos de direitos. O objetivo deste estudo foi avaliar a adequação nutricional das refeições servidas e consumidas e quantificar o desperdício de alimentos em Centros de Educação Infantil de Maceió/AL. Foram analisadas por três dias não consecutivos, pelo método de pesagem direta, as refeições de 359 crianças (17 e 63 meses). O desperdício de alimentos foi determinado pelo índice de resto-ingestão e o valor nutricional das refeições servidas e consumidas foram comparadas com os valores de referência do PNAE para energia, carboidrato, proteína, lipídio, vitaminas A e C, ferro, cálcio, zinco, magnésio e fibra. Dos 85 alimentos/preparações presentes no cardápio, 58 (68%) apresentaram percentual de resto-ingestão, superior a 10%. As refeições servidas e consumidas atenderam aproximadamente 50% do recomendado para energia e macronutrientes. A diferença entre as médias dos nutrientes ofertados e consumidos foi estatisticamente significante (p<0,05) para fibra, vitamina A, vitamina C, cálcio, ferro e zinco.
Palavras-chave:
CriançasCrecheAlimentação EscolarRecomendações NutricionaisDesperdício de Alimentos
Abstract:
To analyze quantitative and qualitative aspects of school meals consists of primordial stage to guarantee the National School Feeding Programme (PNAE) an effective space for the promotion of healthy eating habits and rights. The objective of this study was to evaluate the nutritional adequacy of meals served and consumed, as well as quantifying plate wast in Childhood Education Centres in Maceió / AL. All served and consumed preparations of 359 children (17 to 63 months) were analyzed for three non-consecutive days in all institutions, by direct weighing method. Plate waste was determined by the rejection Index and the nutritional value from both served and consumed meals was compared to the PNAE reference values regarding energy, carbohydrate, protein, lipid, vitamins A and C, iron, calcium, zinc, magnesium and fiber. Out of the 85 types of food / preparations found in the menu, 58 (68%) presented high intake-rejection percentage; higher than 10%. The served and consumed meals attended approximately 50% of the recommended energy and macronutrient values. The difference between the means of the offered and consumed nutrients was statistically significant (p<0.05) for fiber, vitamin A, vitamin C, calcium, iron and zinc.
Nutritional adequacy and plate waste in Early Childhood Education Centers
Resumo (abstract):
To analyze quantitative and qualitative aspects of school meals consists of primordial stage to guarantee the National School Feeding Programme (PNAE) an effective space for the promotion of healthy eating habits and rights. The objective of this study was to evaluate the nutritional adequacy of meals served and consumed, as well as quantifying plate wast in Childhood Education Centres in Maceió / AL. All served and consumed preparations of 359 children (17 to 63 months) were analyzed for three non-consecutive days in all institutions, by direct weighing method. Plate waste was determined by the rejection Index and the nutritional value from both served and consumed meals was compared to the PNAE reference values regarding energy, carbohydrate, protein, lipid, vitamins A and C, iron, calcium, zinc, magnesium and fiber. Out of the 85 types of food / preparations found in the menu, 58 (68%) presented high intake-rejection percentage; higher than 10%. The served and consumed meals attended approximately 50% of the recommended energy and macronutrient values. The difference between the means of the offered and consumed nutrients was statistically significant (p<0.05) for fiber, vitamin A, vitamin C, calcium, iron and zinc.
Souza, Camila Alves Nogueira de, Longo-Silva, G., Oliveira, Alice Araújo, Toloni MHA, Menezes, R.C.E, Araújo, Alyne. Adequação nutricional e desperdício de alimentos em Centros de Educação Infantil. Cien Saude Colet [periódico na internet] (2017/fev). [Citado em 23/12/2024].
Está disponível em: http://cienciaesaudecoletiva.com.br/artigos/adequacao-nutricional-e-desperdicio-de-alimentos-em-centros-de-educacao-infantil/16096?id=16096
