Análise da composição química de almoços comercializados em shoppings centers X saúde do trabalhador

Abstract

In the last decades the urban modus vivendi has impacted in the reduction of time to care about food with a consequent increase in the consumption of ready meals which promotes the expansion of the number of food establishments, especially fast food restaurants and chains that became bigger, diversified and increased their menu choices. In Brazil, it is a fact that workers figure as the largest consumers of meals outside households, since many employers opt for the provision of food stamps or tickets meals that allow the food purchase in supermarkets, commercial restaurants, and other types of food businesses. In this sense, the present qualitative and quantitative descriptive study had the purpose of identify the chemical composition of meals, type "combo / lunch" marketed by fast food franchises present in shopping centers from Federal District (DF), by taking the reference values of the Worker Food Program (PAT). For this, four restaurants were analyzed, totaling 12 “combo" type “preparations. The results presented inadequate fat, with values higher than desirable, in 83.33% (n = 10) of the dishes. Regarding carbohydrates, 91.66% (n = 11) were below recommended by the Program. Sodium was in excess in 25% (n = 3) of the analyzed menus. It is concluded that it is necessary to reformulate the menus of these establishments to guarantee the provision of healthy alternatives to the commensals, as prevention of health problems, especially chronic noncommunicable diseases (DCNT's). The Legal Plate, provided by PAT, can be an important tool in the construction of combos that present a balanced diet