Abstract

REIS, Cláudia; FIGUEIREDO, Marisa  and  M., Helena Ávila. Nutritional Evaluation of Meals Served to Children and the Elderly in Two Catering Units. Nutrícias [online]. 2012, n.15, pp.08-12. ISSN 2182-7230.

Introduction: Having a healthy diet in childhood provides a normal growth. In the elderly with the advancing of age, the nutritional needs require a special care. Objectives: The aim of this study was to evaluate the nutritional adequacy of meals (lunches and dinners) provided by a catering company designed for children from kindergartens and elementary schools, and elderly from a nursing home and the service of Home Help aides. Methodology: The sample was made up of 5 lunches and 9 lunches and 8 dinners, served to children between 3 and 8 years old and elderly between 61 and 97 years old, respectively. The quantitative assessment proceeded to the weighing of raw ingredients. The qualitative evaluation of the menus, as well as the quantification of the energetic value and the macronutrients were calculated from the use of the informatics tool, System of planning and evaluation of school meals (SPARE) (9). Dietary fiber and sodium were determined by using the Table of Food Composition. The percentage of inadequacy in the evaluated meals was calculated by comparison with the values of reference Dietary Reference Intakes, Institute of Medicine. Results: When it comes to the quantitative evaluation of the lunches of the children, it’s appropriate in dietary fiber and not on proteins, carbohydrates and sodium. The lunches and dinners of the old people are appropriate in the value of lipids, dietary fiber and sodium and they don’t belong on the recommended values of proteins and carbohydrates. The qualitative assessment of the menus achieved a 73,6% rating. Conclusions: On a global perspective, it’s considered relevant the reformulation of the menus with the purpose of the reduction of the values of sodium in the meals for young population, as well as a correction in the quantity of protein and carbohydrates suppliers for the two age groups studied. For the qualitative assessment, the menus were considered acceptable.

Keywords : Healthy diet; Menus; Catering.

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