DETERMINATION OF THE USERS’ PROFILE AND OF THE CHEMICAL AND NUTRITIONAL COMPOSITION OF THE MEALS OFFERED AT THE UNIVERSITY RESTAURANT OF THE “UNIVERSIDADE ESTADUAL PAULISTA”, ARARAQUARA, BRAZIL
Keywords:
nutritional assessment, dietetics, anthropometry, chemical composition, proteins, calories, studentsAbstract
This study aimed at determining the clientele’s profile and nutritional status and the chemical composition of the meals offered at the university restaurant of University Estadual Paulista, Araraquara, Brazil. For checking these aspects, the study carried out the chemical determination of the content of proteins, lipids, carbohydrates, dietary fiber, ashes and humidity of meals samples. The population sample was comprised of 403 users (212 women and 191 men). Regarding the users’ profile, it was verified that 82.6% were in the age group of 18 to 25 years and 75.44% of the individuals showed body mass index (BMI) within the range of normality. On average, the meals contained 4.74% of proteins, 10.84% of lipids, 24.32% of carbohydrates, 3.30% of fibers, 1.00% of ashes and 55.00% of humidity. The data showed that the University Restaurant meals contained proteins and calories in excess. Therefore, it is necessary to adjust this composition in order to make it suitable to the assisted clientele profile.
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Copyright (c) 2023 Maria Arlene FAUSTO, José Armando ANSALONI, Marcelo Eustáquio SILVA, Jair GARCIA JÚNIOR, Akeber Abou DEHN, Thaís Borges CÉSAR
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