INTRODUCTION:

Food consumption outside home is an important health determinant for 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 the Portuguese catering establishments.

METHODOLOGY:

This is a cross-sectional observational study was design in the Portuguese public catering establishments. It was 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 include the red meat option. In 68% of the menus french fries are served, as a side dish. Regarding to 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 Students 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 of red meat and soft drinks. It is relevant to adopt national strategies that promote healthier eating habits in the young population, considering the existing offer in the proximity of educational establishments.

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