| Summary: | Objective: Evaluating dietary aspects of meals provided to co-workers of a civil construction company registered in the Workers’ Food Program (PAT). Method: An evaluation was done of meals provided for lunch and variables analyzed were: total energy value, percentage of macronutrients, and saturated and polyunsaturated fat, besides the amount of cholesterol (mg), sodium (mg) and dietary fiber (g). It was also calculated the Net Dietary Protein Calories and the amount of fruits, legumes and vegetables (FLV). Results: The values found were compared with current nutritional parameters recommended by the program. Cholesterol values, polyunsaturated fatty acids and the amount of FLV were compared with recommendations from WHO (2003). It was found that meals provided to co-workers were above the recommendation to energy, protein, sodium and cholesterol. On the other hand, it was provided an adequate supply of dietary fiber and FLV. Conclusion: Lunch provided at food and nutrition unit does not satisfy every nutritional parameters recommended by PAT. So it is necessary to follow health promotion programs that focus the adoption of healthy eating habits.
DOI: http://dx.doi.org/10.12957/demetra.2014.11748
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