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Advisor(s)
Abstract(s)
Introdução: O consumo alimentar fora de casa é um importante determinante da saúde da população no geral e dos estudantes em particular, que recorrem com frequência à restauração pública existente nas imediações dos estabelecimentos de ensino. Objetivos: Caraterizar a oferta alimentar incluída nos menus para estudantes em estabelecimentos de restauração pública portugueses. Metodologia: Trata-se de um estudo observacional transversal realizado em estabelecimentos de restauração pública portugueses. Recolheram-se informações sobre a composição de alimentos e bebidas que compõem os menus para estudantes. Resultados: Analisaram-se 138 menus com uma média de 3,4 opções por menu (desvio-padrão = 3). Apenas 10% dos menus incluem sopa e nenhum inclui fruta. A opção vegetariana é escassa (11%) e apenas 20% dos menus oferecem pescado, contrastando com 35% de opções de carne branca e 73% de carne vermelha. Em 68% das opções são servidas batatas fritas como acompanhamento. Relativamente à bebida, 31% dos menus incluem bebidas açucaradas e 42% incluem água. Os alergénios são apresentados somente em 3,6% dos menus. Conclusões: Os menus para estudantes analisados refletem que a oferta alimentar é desadequada e pouco variada, destacando--se a falta de hortofrutícolas e opções vegetarianas e o excesso de carne vermelha e bebidas açucaradas. É relevante adotar estratégias nacionais que promovam hábitos alimentares mais saudáveis na população jovem, considerando a oferta existente na proximidade dos estabelecimentos de ensino.
ABSTRACT - Introduction: Food consumption outside the home is an important health determinant for the population in general and for students, who resort frequently to public catering in the areas surrounding educational establishments. Objectives: To characterize the food offer included in the student menus in Portuguese catering establishments. Methodology: This is a cross-sectional observational study designed in Portuguese public catering establishments. It collected information about the composition of foods and beverages that compose the Student Menu. Results: 138 student menus were analyzed with an average of 3.4 options per menu (standard deviation = 3). Only 10% include soup and none of them include fruit. The vegetarian option is rare (11%) and only 20% include the fish option, contrasting with 35% that include the white meat option and 73% that includes the red meat option. In 68% of the menus, french fries are served, as a side dish. Regarding drinks, 31% of the menus include sugary drinks and 42% include water. Allergen information is presented only in 3.6% of the menus. Conclusions: The Student Menus that were analyzed reflect the inadequacy of lack of variety of food supply, highlighting the lack of fruit and vegetables and vegetarian options and the excess.
ABSTRACT - Introduction: Food consumption outside the home is an important health determinant for the population in general and for students, who resort frequently to public catering in the areas surrounding educational establishments. Objectives: To characterize the food offer included in the student menus in Portuguese catering establishments. Methodology: This is a cross-sectional observational study designed in Portuguese public catering establishments. It collected information about the composition of foods and beverages that compose the Student Menu. Results: 138 student menus were analyzed with an average of 3.4 options per menu (standard deviation = 3). Only 10% include soup and none of them include fruit. The vegetarian option is rare (11%) and only 20% include the fish option, contrasting with 35% that include the white meat option and 73% that includes the red meat option. In 68% of the menus, french fries are served, as a side dish. Regarding drinks, 31% of the menus include sugary drinks and 42% include water. Allergen information is presented only in 3.6% of the menus. Conclusions: The Student Menus that were analyzed reflect the inadequacy of lack of variety of food supply, highlighting the lack of fruit and vegetables and vegetarian options and the excess.
Description
Keywords
Nutrição Alimentos e bebidas Menu estudante Restauração pública Portugal Nutrition Foods and beverages Menu for students Catering
Citation
Campos M, Teixeira B, Poínhos R, Rocha A, Viegas C, Afonso C. Caracterização e avaliação qualitativa da oferta alimentar dirigida a estudantes em estabelecimentos de restauração pública na proximidade de instituições de ensino. Acta Port Nutr. 2022;(31):30-6.
Publisher
Associação Portuguesa de Nutrição