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- Title
AVALIAÇÃO DA QUANTIDADE DE SÓDIO DO CARDÁPIO DE UMA UNIDADE DE ALIMENTAÇÃO E NUTRIÇÃO HOSPITALAR DE CAXIAS DO SUL, RS.
- Authors
SALAZAR BORGES, SHIRLEY KENYA; RUFFATO CONDE, SIMARA
- Abstract
A balanced diet on a Food and Nutrition (HFS) is essential with regard to worker productivity benefited by the Worker Food Program (WFP). The excessive salt intake is a major trigger of cardiovascular disease and hypertension. The aim of this study was to determine whether the amount of sodium offered on the menu of a hospital UAN matches recommended by the WFP. Descriptive cross-sectional study to analyze the amount of salt added in preparations of lunch for 20 days. To verify the salt added to each preparation were weighed 100 grams (g) salt. Descriptive statistics were performed for numerical variables and to compare the results to the standard established by the WFP was applied t test, using SPSS V-19 program. The consumption of sodium in each week was significantly higher than that recommended by the WFP (p = 0.000), but the average sodium intake was greater in the first and second week and somewhat less in the third and fourth week. It is concluded that sodium intake exceeds the daily recommendation recommended by the WFP for a meal.
- Subjects
BRAZIL; SODIUM content of food; EMPLOYEE food service; HOSPITAL personnel; NUTRITION; HOSPITALS; HYPERTENSION risk factors; CARDIOVASCULAR disease prevention; HYPERTENSION; GOVERNMENT policy
- Publication
UNINGÁ Review, 2015, Vol 21, Issue 2, p10
- ISSN
2178-2571
- Publication type
Article