RESUMEN
High blood pressure is a leading cause of death in Costa Rica, with an estimated mortality rate of 30%. The average household sodium intake is two times higher than the World Health Organization recommendation. The consumption of processed foods is an important and growing contributor to sodium intake. The objective of this study was to describe the sodium content of packaged foods (mg/100 g) sold in Costa Rica in 2015 (n = 1158) and 2018 (n = 1016) and to assess their compliance with the national sodium reduction targets. All 6 categories with national targets were analyzed: condiments, cookies and biscuits, bread products, processed meats, bakery products, and sauces. A significant reduction in mean sodium content was found in only 3 of the 19 subcategories (cakes, tomato-based sauces, and tomato paste). No subcategories had statistically significant increases in mean sodium levels, but seasonings for sides/mains, ham, and sausage categories were at least 15% higher in sodium. Compliance with the national sodium targets among all foods increased from 80% in 2015 to 87% in 2018. The results demonstrate that it is feasible to reduce the sodium content in packaged foods in Costa Rica, but more work is needed to continually support a gradual reduction of sodium in packaged foods, including more stringent sodium targets.
Asunto(s)
Comida Rápida , Política Nutricional , Sodio en la Dieta/análisis , Pan/análisis , Condimentos/análisis , Costa Rica , Comida Rápida/análisis , Comida Rápida/normas , Comida Rápida/estadística & datos numéricos , Humanos , Carne/análisisRESUMEN
A alimentação em food trucks popularizou-se principalmente no Brasil e ainda é um fenômeno crescente, impulsionado por esse tipo de refeições práticas e rápidas, incentivando o empreendedorismo, o objetivo deste estudo foi avaliar as condições higiênicossanitárias de food trucks da região de Campinas - SP. Os estabelecimentos foram avaliados por meio de aplicação de check list, buscando verificar o nível de conhecimento e as atitudes dos manipuladores em relação à segurança dos alimentos e às práticas de higiene. No total, foram avaliados 15 estabelecimentos, no qual, 10 estabelecimentos se enquadravam no G1 (atendimento dos requisitos de 76% á 100%), 4 estabelecimentos no G2 (51% á 75%) e 1 estabelecimento se enquadrou no G3 (0-50% dos itens atendidos). O estudo demonstrou que os manipuladores estão atentos a necessidade da higienização e segurança dos alimentos, porém treinamentos contínuos são necessários.
Asunto(s)
Humanos , Comida Rápida/normas , Lista de Verificación , Manipulación de Alimentos/legislación & jurisprudencia , Servicios de Alimentación/legislación & jurisprudencia , Abastecimiento de Alimentos/legislación & jurisprudenciaRESUMEN
A alimentação em food trucks popularizou-se principalmente no Brasil e ainda é um fenômeno crescente, impulsionado por esse tipo de refeições práticas e rápidas, incentivando o empreendedorismo, o objetivo deste estudo foi avaliar as condições higiênicossanitárias de food trucks da região de Campinas - SP. Os estabelecimentos foram avaliados por meio de aplicação de check list, buscando verificar o nível de conhecimento e as atitudes dos manipuladores em relação à segurança dos alimentos e às práticas de higiene. No total, foram avaliados 15 estabelecimentos, no qual, 10 estabelecimentos se enquadravam no G1 (atendimento dos requisitos de 76% á 100%), 4 estabelecimentos no G2 (51% á 75%) e 1 estabelecimento se enquadrou no G3 (0-50% dos itens atendidos). O estudo demonstrou que os manipuladores estão atentos a necessidade da higienização e segurança dos alimentos, porém treinamentos contínuos são necessários.(AU)
Asunto(s)
Humanos , Comida Rápida/normas , Servicios de Alimentación/legislación & jurisprudencia , Lista de Verificación , Manipulación de Alimentos/legislación & jurisprudencia , Abastecimiento de Alimentos/legislación & jurisprudenciaRESUMEN
BACKGROUND: Sodium intake is related to several adverse health outcomes, such as hypertension and cardiovascular diseases. Processed foods are major contributors to the population's sodium intake. The aim of the present study was to determine sodium levels in Mexican packaged foods, as well as to evaluate the proportion of foods that comply with sodium benchmark targets set by the United Kingdom Food Standards Agency (UK FSA) and those set by the Mexican Commission for the Protection of Health Risks (COFEPRIS). We also evaluated the proportion of foods that exceeded the Pan American Health Organization (PAHO) targets. METHODS: This was a cross-sectional study that comprised data collected from the package of 2248 processed foods from selected supermarkets in Mexico. RESULTS: Many processed food categories contained an excessive amount of sodium. Processed meats, ham, bacon and sausages, had the highest concentrations. The proportion of foods classified as compliant in our sample was lower for international targets (FSA UK and PAHO) compared to the Mexican COFEPRIS criteria. CONCLUSIONS: These data provided a critical baseline assessment for monitoring sodium levels in Mexican processed foods.
Asunto(s)
Comida Rápida/estadística & datos numéricos , Comida Rápida/normas , Sodio/análisis , Estudios Transversales , Productos de la Carne , México , Política Nutricional/legislación & jurisprudencia , Valor NutritivoRESUMEN
As in almost every country in the world, street foods are frequently used in Turkey. To determine the preferences for these foods, a questionnaire was given to 847 individuals constituted by randomly selected high school and university students. Of the participants, 43.4% were male and 56.6% were female; the majority of them were between 19 and 22 years of age. It was found that 40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat it every day. Turkish bagels, döner, boiled corn in a cup and toast are most preferred street foods. A statistically significant negative correlations were found between consumption preference scores and education, gender, and age. Although consumers know that street foods can cause contamination with microorganisms, that sellers do not pay attention to hygiene, and that these foods are raw or not cooked well, they prefer because of their cheapness, deliciousness, variety and fast service. Street foods are widely consumed in Turkish young students and because of preventing food poisoning, they should be educated about food hygiene and safety. Also, educating vendors in personal hygiene and good manufacture practice can minimize contamination risk.
Asunto(s)
Comportamiento del Consumidor/estadística & datos numéricos , Comida Rápida/estadística & datos numéricos , Conducta Alimentaria , Contaminación de Alimentos/prevención & control , Adolescente , Culinaria/normas , Comida Rápida/normas , Femenino , Manipulación de Alimentos/normas , Microbiología de Alimentos , Inocuidad de los Alimentos , Enfermedades Transmitidas por los Alimentos/prevención & control , Humanos , Masculino , Estudiantes/estadística & datos numéricos , Encuestas y Cuestionarios , Turquía , Adulto JovenRESUMEN
Abstract As in almost every country in the world, street foods are frequently used in Turkey. To determine the preferences for these foods, a questionnaire was given to 847 individuals constituted by randomly selected high school and university students. Of the participants, 43.4% were male and 56.6% were female; the majority of them were between 19 and 22 years of age. It was found that 40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat it every day. Turkish bagels, döner, boiled corn in a cup and toast are most preferred street foods. A statistically significant negative correlations were found between consumption preference scores and education, gender, and age. Although consumers know that street foods can cause contamination with microorganisms, that sellers do not pay attention to hygiene, and that these foods are raw or not cooked well, they prefer because of their cheapness, deliciousness, variety and fast service. Street foods are widely consumed in Turkish young students and because of preventing food poisoning, they should be educated about food hygiene and safety. Also, educating vendors in personal hygiene and good manufacture practice can minimize contamination risk.
Resumo Alimentos de rua são frequentemente consumidos na Turquia como em quase todos os países do mundo. Foi aplicado um questionário para 847 indivíduos constituídos por estudantes de nível médio e superior que foram aleatoriamente selecionados. Dos participantes, 43,4% eram do sexo masculino e 56,6% do feminino; a maioria deles tinha entre 19 e 22 anos de idade. Foi constatado que 40,1% dos jovens comem alimentos de rua 2-3 vezes por semana, enquanto 23,3% todos os dias. Bagel turco döner, milho cozido em um copo e pão torrado são os alimentos de rua mais preferidos. A correlação negativa estatisticamente significativa foi encontrada entre as pontuações de preferências de consumo e educação, gênero e idade. Embora os consumidores saibam que os alimentos de rua podem causar contaminação com microrganismos, pois os vendedores não prestam atenção à higiene, e que estes alimentos são crus ou mal cozidos, eles preferem por causa de seus custos baratos, o seu gosto, a variedade e o serviço rápido. Alimentos de rua são amplamente consumidos por jovens e estudantes turcos e para prevenir a intoxicação alimentar, eles devem ser educados sobre higiene e segurança alimentar. Além disso, educar fornecedores sobre higiene pessoal e boas práticas de fabricação podem minimizar o risco de contaminação.
Asunto(s)
Humanos , Masculino , Femenino , Adolescente , Adulto Joven , Contaminación de Alimentos/prevención & control , Comportamiento del Consumidor/estadística & datos numéricos , Conducta Alimentaria , Comida Rápida/estadística & datos numéricos , Estudiantes/estadística & datos numéricos , Turquía , Encuestas y Cuestionarios , Culinaria/normas , Comida Rápida/normas , Inocuidad de los Alimentos , Manipulación de Alimentos/normas , Microbiología de Alimentos , Enfermedades Transmitidas por los Alimentos/prevención & controlRESUMEN
As precárias condições de higiene dos locais onde se preparam os alimentos e o pouco conhecimento dos manipuladores sobre as boas práticas de fabricação, contribuem significativamente para o aparecimento das doenças de origem alimentar. Sendo assim, o presente trabalho teve como objetivo avaliar as condições higienicossanitárias em uma lanchonete da cidade de Januária - MG. Para determinar as condições higienicossanitárias do estabelecimento foi utilizada uma lista de verificação (checklist) com base na resolução RDC n° 275 de 21 de outubro de 2002 da ANVISA. Constatou-se que, no geral, o estabelecimento apresentou um percentual de 60,6% no atendimento às Boas Práticas de Fabricação, sendo classificado como "regular" (grupo 2). Esses resultados evidenciaram a necessidade do estabelecimento em se adequar às BPFs e investir em cursos de capacitação para os manipuladores de alimentos, a fim de oferecer alimentos mais seguros aos consumidores.(AU)
The precarious hygiene conditions of the places where food processing and the few knowledge of the food hamdlers about the Good Manufacturing Practices of Food, contribute significantly for the emergency of diseases of food-borne. Thus, the present work had the subject to verify the hygienic and sanitary conditions in a cafeteria in the city of Januaria-MG. To determinate the hygienic and sanitary conditions of the premise were used a checklist with base in the resolution RDG nº 275 October 21, 2002 from ANVISA. It was found that in general the premise presented a attending the 60.6% the Good Manufacturing Practices of Food, being classified as "regular" (group 2). These results show the need to establish in adapt the GMPF and invest in training courses for the employees, in this way, the premise will can offer safer meals for the clients.(AU)
Asunto(s)
Comida Rápida/análisis , Comida Rápida/normas , Manipulación de Alimentos/normas , Servicios de Alimentación , Higiene Alimentaria/normasRESUMEN
As vias públicas do município de São Paulo que concentram Feiras de Artes, Artesanatos e Antiguidades também comercializam alimentação. Atualmente, é comercializada em barracas que não dispõem de infraestrutura apropriada nem legislação específica regulamentadora dos processos envolvidos do preparo dos alimentos até a venda. De acordo com estudos, esse tipo de alimentação pode constituir um risco para a Saúde Pública, visto que são preparadas por comerciantes com pouco conhecimento em Boas Práticas de Fabricação. O objetivo desse trabalho foi avaliar, por meio de um levantamento de dados visual e descritivo, as condições higienicossanitárias de 36 barracas que comercializavam alimentos nesses locais. Aplicou-se um roteiro de inspeção que foi dividido em oitos tópicos relacionados à infraestrutura das barracas, perfil do manipulador, fluxo de produção, documentação e normas de funcionamento. A partir do resultado, os pontos negativos, de maior relevância se destacaram em relação aos procedimentos falhos de higiene operacional e ambiental, alimentos comercializados sem rótulos e, principalmente, o desconhecimento dos comerciantes sobre os critérios corretos no armazenamento e na produção das preparações até o momento da venda. Além desses, foi possível identificar falhas na infraestrutura das barracas, tais como: falta de ponto de água, de energia e de saneamento básico. Constatou-se que os pontos positivos ficaram focados nos itens exigidos pela legislação vigente. Para esse segmento crescer de forma segura, é preciso que os órgãos públicos reflitam sobre a importância da adequação da infraestrutura das barracas, criem legislações específicas com um frequente monitoramento dos serviços executados e que os comerciantes se conscientizem da importância constante da capacitação pessoal.(AU)
The public roads in São Paulo that concentrate Arts, Crafts and Antiques market also commercializes food. Nowadays, it is commercialized in tents that do not have proper infrastructure nor specific regulatory legislation of processes involved from the food preparation to the sale. According to studies, this type of food may present a risk to public health, since they are prepared by traders with little knowledge in Good Manufacturing Practices. The aim of this study was to evaluate, through a survey of visual and descriptive data, the sanitary conditions of 36 tents that commercialized food in these places. It was applied an inspection checklist which was divided into eight topics related to tent's infrastructure, handler's profile, production flow, documentation and operating standards. From the result, the most relevant negative points stood out in relation to the flawed procedures for operational and environmental hygiene, food sold without labels and, above all, the lack of traders' knowledge regard to correct criteria in storage and production of preparations till the time of sale. Besides that, it was possible to identify gaps in the infrastructure of tents such as: lack of water source, energy and basic sanitation. It was found that the positives points were focused on items required by law. In order to this segment grows up in a safely way, it is necessary that public bodies thinks about the importance of adequate infrastructure of tents, sets up a specific legislation with a regular monitoring of services performed and that traders be aware of importance about their own continuous capacitation.(AU)
Asunto(s)
Comida Rápida/análisis , Comida Rápida/normas , /microbiología , Saneamiento de Mercados , Higiene Alimentaria/normas , Buenas Prácticas de FabricaciónRESUMEN
Este trabalho teve por objetivo avaliar o tempo e a temperatura da exposição dos recheios de pizzas prontas para consumo, bem como as condições higienicossanitárias das áreas de produção no varejo em diferentes estabelecimentos. Foram selecionados cinco estabelecimentos do município de Santos - SP que preparam, comercializam e distribuem pizzas no varejo. Houve mensuração do tempo e das temperaturas do ambiente, do fomo, da pizza pronta pré e pós-cocção, da exposição dos recheios após disposição em suas linhas de produção. Os recheios ficaram expostos em média 5 horas e 11 minutos em ambiente com temperatura média de 29°C, sendo a temperatura média dos recheios frios de 20°C e dos recheios quentes de 2l°e. A cocção das pizzas ocorreu em média durante três minutos e a temperatura pós-cocção média foi de 48°C. Os resultados sugerem que o binômio tempo/ temperatura de exposição dos recheios empregados na montagem das pizzas, estão em desacordo com as recomendações legais vigentes, indicando que a pizza se apresenta como uma preparação de risco para consumo, sendo necessárias a implantação e adaptação dos estabelecimentos às Boas Práticas de Fabricação de Alimentos. (AU)
This study aimed to evaluate the time and temperature of exposure of fillings pizzas ready for consumption, and hygienic sanitary conditions of retail production areas in different establishments. Five establishments in the city of Santos were selected - SP which prepare, sell and distribute pizzas at retail. There was measurement of time and ambient temperatures, the oven, the pizza ready pre and post-cooking, the exposure of fillings after disposal in their production lines. The fillings were exposed on average 5 hours and 11 minutes in an environment with an average temperature of 29°C, the average temperature of the cold fillings 20°C and 21°C hot fillings, The cooking of pizzas occurred on average for three minutes and the average post -cooking temperature was 48°e. The results suggest that the binomial time / temperature exposure of fillings used in the assembly of the pizzas, are at odds with current legal recommendations, indicating that the pizza is presented as a risk of preparation for consumption, requiring the implementation and adaptation of establishments Food to I Good Manufacturing Practices. (AU)
Asunto(s)
Humanos , Comida Rápida/normas , Conservación de Alimentos/métodos , Temperatura , Pastas Alimenticias , Lista de Verificación , Almacenamiento de Alimentos/métodos , Buenas Prácticas de FabricaciónRESUMEN
BACKGROUND: Processed foodstuff may have a lower nutritional value than natural products. AIM: To analyze the impact of ready-to-consume products on diet quality of Chilean households. MATERIAL AND METHODS: A national representative sample of 10,096 households, based on the 6th Survey on Household Budget and Expenses (VI Encuesta de Presupuestos y Gastos Familiares, 2006-2007), was studied. Foodstuffs were classified as follows: 1) Unprocessed foods or minimally processed foods (G1); 2) Processed culinary ingredients (G2); and 3) Ready-to-consume products (G3). Calorie contribution and energy availability of each household food group, was calculated. The nutritional profile of the national food basket was calculated and compared with two simulated baskets (G3 vs G1+G2), based on international nutritional recommendations. RESULTS: Overall energy availability was of 1,885 kcal per capita/ day; 24% derived from unprocessed foods (G1), 21% from processed culinary ingredients (G2) and 55% from ready-to-consume products (G3), whose proportion increased along with income level. The 2007 national food basket contained an excess of total fat (34% vs 30%), free sugars (16% vs 10%), energy density (2.1 vs 1.3 kcal/gram) and a low amount of fiber (8.4 vs 12.5 g/1,000 kcal). The basket consisting in ready-to-consume products (G3) had a higher percentage of carbohydrates (61% vs 46%) than the basket consisting in unprocessed foods and ingredients (G1+G2). It also had a higher percentage of free sugars (17% vs 15%), less dietary fiber (7 vs. 10 g/1,000 kcal) and, above all, a higher energy density (2.6 vs 1.6 kcal/g). CONCLUSIONS: The Chilean dietary pattern, based on ready-to-consume products (G3), is affecting the nutritional quality of the diet.
Asunto(s)
Dieta/normas , Ingestión de Energía , Comida Rápida/normas , Conducta Alimentaria , Valor Nutritivo , Bebidas/normas , Chile , Dieta/estadística & datos numéricos , Encuestas sobre Dietas , Composición Familiar , HumanosRESUMEN
Reducing population salt intake has been identified as a priority intervention to reduce non-communicable diseases. Member States of the World Health Organization have agreed to a global target of a 30% reduction in salt intake by 2025. In countries where most salt consumed is from processed foods, programs to engage the food industry to reduce salt in products are being developed. This paper provides a comprehensive overview of national initiatives to encourage the food industry to reduce salt. A systematic review of the literature was supplemented by key informant questionnaires to inform categorization of the initiatives. Fifty nine food industry salt reduction programs were identified. Thirty eight countries had targets for salt levels in foods and nine countries had introduced legislation for some products. South Africa and Argentina have both introduced legislation limiting salt levels across a broad range of foods. Seventeen countries reported reductions in salt levels in foods-the majority in bread. While these trends represent progress, many countries have yet to initiate work in this area, others are at early stages of implementation and further monitoring is required to assess progress towards achieving the global target.
Asunto(s)
Comida Rápida/normas , Industria de Alimentos/legislación & jurisprudencia , Ingesta Diaria Recomendada/legislación & jurisprudencia , Sodio en la Dieta/normas , Argentina , Pan , Bases de Datos Factuales , SudáfricaRESUMEN
A globalização, por influenciar diretamente na rotina da população, estabeleceu um ritmo de refeições rápidas e fora de casa. Dessa forma, o alimento virou fonte de negócio e, assim, surgiram no mercado as vending machines. Ao mesmo tempo, cresceu a preocupação quanto à qualidade dos produtos por elas disponibilizados, preocupação esta relacionada especialmente à validade destes produtos, já que os casos de doenças transmitidas por alimentos vencidos não são incomuns. Dessa maneira, quantificar a ocorrência de produtos alimentares fora da validade em uma amostra composta por vending machines poderia fornecer um panorama, atualmente desconhecido, da referida situação. Para tal, buscou-se identificar produtos vencidos em uma amostra de vending machines localizadas em diversos pontos do estado de São Paulo, utilizando-se uma ficha de registro desses produtos, onde foram observados dados como identificação do cliente, região, data, quantidade e tipo de produto. Do total de 339 ocorrências, 40% foram identificadas na região oeste, 18% na região sul, 4% na região norte, 15% na região central (todas da cidade de São Paulo - SP), 12% no ABC paulista, 10% no litoral sul e menos de 1% na região leste e interior. Os produtos mais frequentemente com a validade vencida foram os chocolates, os lanches refrigerados, as bebidas frias e os salgadinhos. (...)(AU)
Globalization affects directly the people routine, setting a fast pace of meals away from home. Thus, the food turned into a profitable business, stimulating the emergence of vending machines. At the same time, more emphasis has been given to the quality of the products offered by them, especially concern to the validity of these products, since the cases of diseases caused by expired validity of food are not uncommon. Thus, quantifying the occurrence of expired food in a sample of vending machines could show an actual situation, presently unknown. Thus, we sought to identify the quantity of date expired products in a sample of vending machines located in various places in the state of Sao Paulo - Brazil, using a registration of these products, observing data such as customer identification location, date, quantity and type of product. Of the 339 occurrences, 40% were identified in the western region, 18% in the South, 4% in the northern region, 15 % in the central region (all of the Sao Paulo city - SP ), 12% in the ABC region, 10% in the south coast and less than 1% on the east coast and hinterland. The products most often has expired were chocolates, sandwiches, cold drinks and snacks. ( )(AU)
Asunto(s)
Humanos , Fecha de Caducidad de Productos , Comida Rápida/normas , Inocuidad de los Alimentos , Seguridad de Productos para el Consumidor , BrasilRESUMEN
Background: Processed foodstuff may have a lower nutritional value than natural products. Aim: To analyze the impact of ready-to-consume products on diet quality of Chilean households. Material and Methods: A national representative sample of 10,096 households, based on the 6th Survey on Household Budget and Expenses (VI Encuesta de Presupuestos y Gastos Familiares, 2006-2007), was studied. Foodstuffs were classified as follows: 1) Unprocessed foods or minimally processed foods (G1); 2) Processed culinary ingredients (G2); and 3) Ready-to-consume products (G3). Calorie contribution and energy availability of each household food group, was calculated. The nutritional profile of the national food basket was calculated and compared with two simulated baskets (G3 vs G1+G2), based on international nutritional recommendations. Results: Overall energy availability was of 1,885 kcal per capita/ day; 24% derived from unprocessed foods (G1), 21% from processed culinary ingredients (G2) and 55% from ready-to-consume products (G3), whose proportion increased along with income level. The 2007 national food basket contained an excess of total fat (34% vs 30%), free sugars (16% vs 10%), energy density (2.1 vs 1.3 kcal/gram) and a low amount of fiber (8.4 vs 12.5 g/1,000 kcal). The basket consisting in ready-to-consume products (G3) had a higher percentage of carbohydrates (61% vs 46%) than the basket consisting in unprocessed foods and ingredients (G1 + G2). It also had a higher percentage of free sugars (17% vs 15%), less dietary fiber (7 vs. 10 g/1,000 kcal) and, above all, a higher energy density (2.6 vs 1.6 kcal/g). Conclusions: The Chilean dietary pattern, based on ready-to-consume products (G3), is affecting the nutritional quality of the diet.
Asunto(s)
Humanos , Dieta/normas , Ingestión de Energía , Comida Rápida/normas , Conducta Alimentaria , Valor Nutritivo , Bebidas/normas , Chile , Encuestas sobre Dietas , Dieta/estadística & datos numéricos , Composición FamiliarRESUMEN
A high-performance liquid chromatography-fluorescence (HPLC-FD) method for aflatoxin quantification in brazil nuts was developed. Samples of brazil nuts collected in Brazilian markets were extracted with methanol:water and cleaned using an immunoaffinity column. Aflatoxins were eluted with methanol and a post-column derivatisation was performed with bromine, using a Kobra Cell system. The optimised method for total aflatoxins was sensitive, with detection and quantification limits of 0.05 and 0.25 µg kg⻹, respectively. The method was accurate, with recovery values of 87.6%; 85.3% and 85.0% for 0.5, 5.0 and 14.6 µg kg⻹ spiked levels, respectively. It was shown that the method was applicable to brazil nuts. From a total of 95 brazil nut samples analysed from 21 São Paulo supermarket samples and 51 Manaus and 23 Belém street markets samples, 37.9% showed detectable levels of aflatoxins and three exceeded the recommended Codex Alimentarius limit of 10 µg kg⻹ for ready-to-eat brazil nuts.
Asunto(s)
Aflatoxinas/análisis , Bertholletia/química , Comida Rápida/análisis , Contaminación de Alimentos , Inspección de Alimentos/métodos , Nueces/química , Venenos/análisis , Métodos Analíticos de la Preparación de la Muestra , Brasil , Carcinógenos/análisis , Cromatografía de Afinidad , Cromatografía Líquida de Alta Presión , Cromatografía de Fase Inversa , Unión Europea , Comida Rápida/economía , Comida Rápida/normas , Manipulación de Alimentos , Adhesión a Directriz , Límite de Detección , Nueces/economía , Nueces/normas , Reproducibilidad de los Resultados , Espectrometría de Fluorescencia , Teratógenos/análisisRESUMEN
OBJECTIVE: To assess the nutritional quality of prepared foods available to primary-school children. DESIGN: Prepared foods available in a public and private school were sampled daily for 4 weeks (a total of forty-five samples) and chemically analysed for protein, fat, carbohydrate, iron, salt and sodium. The results were compared to the nutritional standards for children aged 7-10 years. SETTING: Alfenas, south-eastern Brazil. RESULTS: The concentration of protein, lipid, iron and sodium and the energy values of the foods at the private school were significantly higher than those at the public school. No differences were seen in the carbohydrate and salt values. The range of macronutrients was more balanced at the public school in relation to fat and protein. Foods at the private school were, in general, energy-dense. At both the public and private school, they provided the minimum energy and iron. Salt content was over twice the maximum amount, and that for sodium was over three times the amount, in both the public and private school. CONCLUSIONS: Overall, foods prepared at the public school were better nutritional quality than those at the private school and those offered in public schools in some developed countries. This finding can probably be explained by the fact that a nutritionist, as required by law, was responsible for planning the menus at the public school. However, corrective action is needed to adjust for the wide variability in energy and nutrient content during weekdays and in the sodium content of prepared foods available in both the public and private school.
Asunto(s)
Comida Rápida/análisis , Comida Rápida/normas , Sector Privado , Sector Público , Instituciones Académicas , Brasil , Niño , Carbohidratos de la Dieta/análisis , Carbohidratos de la Dieta/normas , Grasas de la Dieta/análisis , Grasas de la Dieta/normas , Proteínas en la Dieta/análisis , Proteínas en la Dieta/normas , Ingestión de Energía , Comida Rápida/estadística & datos numéricos , Servicios de Alimentación , Humanos , Hierro de la Dieta/análisis , Hierro de la Dieta/normas , Encuestas Nutricionales , Valor Nutritivo , Cloruro de Sodio Dietético/análisis , Cloruro de Sodio Dietético/normas , Sodio en la Dieta/análisis , Sodio en la Dieta/normasRESUMEN
Although nowhere as popular as Chinese, Lebanese cooking is catching in the Caribbean. Though a relatively small group, the Syrian/Lebanese community impact greatly on Caribbean life and their foods are now becoming more generally known because of greater integration and through availability as fast-food outlets.