Informação nutricional de refeições servidas pelo restaurante da Universidade Tecnológica Federal doParaná - Câmpus Londrina
Provide a balanced and quality meal at a University restaurant (UR) is fundamental to the health of consumers. This should fulfill the nutritional and energy needs, according to the Dietary Reference Intakes (DRI), established by ANVISA (National Health Surveillance Agency). Thus, this study aimed t...
| Principais autores: | Mengue, Bruna, Oribe, Fabiana Ribeiro |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12468 |
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| Resumo: |
Provide a balanced and quality meal at a University restaurant (UR) is fundamental to the health of consumers. This should fulfill the nutritional and energy needs, according to the Dietary Reference Intakes (DRI), established by ANVISA (National Health Surveillance Agency). Thus, this study aimed to evaluate the nutritional quality of meals most often served in the UR of the Federal Technology University of Parana - Campus Londrina, through the analysis of the proximate composition, through physical-chemical analysis of moisture, ash, lipids and protein, and the amount of carbohydrate, by difference, and finally the calculation of the energy value. The results indicate a significant variation in the composition of the meals served at the University Restaurant on different days, in addition to elevated energy values, indicating the need for nutritional adequacy and standardization of preparations. From the results obtained in this study. A booklet containing the nutritional information of the meals most often served by the UR was prepared, designed to the academic community, in order to guide the choice of meals and quantity, providing a healthier diet for academic community. |
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