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- Title
CONSUMO DE ÓLEO E GORDURA NAS PREPARAÇÕES DO ALMOÇO SELF SERVICE.
- Authors
Amorim, Maria Marta Amancio; Junqueira, Roberto Gonçalves; Jokl, Lieselotte
- Abstract
The per capita consumption of oil and fat in the preparations of 22 menus of the self service lunch from a company was evaluated. Each ingredient used in the preparation was weighed before and after the cooking, as well as the surpluses not consumed after the distribution. The last ones were turned into grams of their respective raw ingredients, which were deduced from the initial amounts. The per capita medium weights of the ingredients were obtained by the ratio: total quantity consumed/number of served meals. The total kilocalories were calculated by using the Atwater factors, based on a Brazilian food composition table. The per capita average amounts consumed in the lunch were: 1.5mL and 2.3mL of oil and fat in bean and rice, respectively; 7.5mL of oil in the proteic plate; 2.5mL of oil and margarine in the garnishs; 6.9g of mayonnaise and 0.9mL of olive oil in the salads, totaling 21.6mL. That amount represented 13.9% of the mean total energy of the meal (1171kcal). The high level of oil in the proteic plate (35%) called the attention, as well as, the variation in the amounts of vegetable oil used in the bean and rice preparations were not constant, they should be standardized.
- Subjects
BRAZIL; SELF-service (Economics); EMPLOYEE food service; FOOD consumption; FOOD composition; FAT content of food
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2010, Vol 21, Issue 2, p217
- ISSN
0103-4235
- Publication type
Article