Ambiente Alimentar: Avaliação da qualidade em restaurantes institucionais na Baixada Santista
Data
2022-02-08
Autores
Rocha, Ana Beatriz Moura 
Orientadores
Pinto, Ana Maria de Souza
Tipo
Trabalho de conclusão de curso
Título da Revista
ISSN da Revista
Título de Volume
Resumo
OBJETIVO: O objetivo deste trabalho foi avaliar os ambientes alimentares organizacionais, em especial, dos restaurantes instalados em locais de trabalho, a fim de identificar facilitadores e barreiras para escolha de alimentos e preparações saudáveis por parte dos usuários. MÉTODO: Trata-se de um estudo de corte transversal observacional com auditoria realizada em restaurantes institucionais localizados na Baixada Santista – S.P que fornecem refeições aos trabalhadores. Para a auditoria foi aplicado um instrumento de auditoria do ambiente alimentar desenvolvido e validado para ser aplicado em restaurantes institucionais. Para a coleta de dados foi utilizado o software Epicollect 5. Os dados coletados foram descritos segundo frequência absoluta e relativa e foram identificados as principais barreiras e facilitadores para escolhas saudáveis nesses espaços. RESULTADOS: Foram analisados três restaurantes durante a refeição de almoço pela modalidade self-service parcial e foi observado que como facilitadores há a grande oferta de saladas variadas, cereais integrais, frutas frescas, água pura e a baixa presença de alimentos ultraprocessados. Como barreiras foi observado venda de bebidas açucaradas e a alta oferta de preparações com frituras de imersão. CONCLUSÃO: Observou-se que o ambiente alimentar presente nos restaurantes institucionais analisados possui mais facilitadores do que barreiras para uma alimentação saudável e nutritiva.
OBJECTIVE: The objective of this study was to evaluate organizational food environments, especially in restaurants installed in workplaces, in order to identify facilitators and barriers for users to choose healthy foods and preparations. METHOD: This is an observational cross-sectional study with an audit carried out in institutional restaurants located in Baixada Santista - S.P that provide meals to workers. For the audit, a food environment audit instrument developed and validated to be applied in institutional restaurants was applied. Epicollect 5 software was used for data collection. The data collected were described according to absolute and relative frequency and the main barriers and facilitators for healthy choices in these spaces were identified. RESULTS: Three restaurants were analyzed during the lunch meal using the partial self-service modality and it was observed that as facilitators there is a wide offer of varied salads, whole grains, fresh fruits, pure water and the low presence of ultra-processed foods. As barriers, it was observed the sale of sugary drinks and the high supply of deep-fried preparations. CONCLUSION: It was observed that the food environment present in the institutional restaurants analyzed has more facilitators than barriers to a healthy and nutritious diet.
OBJECTIVE: The objective of this study was to evaluate organizational food environments, especially in restaurants installed in workplaces, in order to identify facilitators and barriers for users to choose healthy foods and preparations. METHOD: This is an observational cross-sectional study with an audit carried out in institutional restaurants located in Baixada Santista - S.P that provide meals to workers. For the audit, a food environment audit instrument developed and validated to be applied in institutional restaurants was applied. Epicollect 5 software was used for data collection. The data collected were described according to absolute and relative frequency and the main barriers and facilitators for healthy choices in these spaces were identified. RESULTS: Three restaurants were analyzed during the lunch meal using the partial self-service modality and it was observed that as facilitators there is a wide offer of varied salads, whole grains, fresh fruits, pure water and the low presence of ultra-processed foods. As barriers, it was observed the sale of sugary drinks and the high supply of deep-fried preparations. CONCLUSION: It was observed that the food environment present in the institutional restaurants analyzed has more facilitators than barriers to a healthy and nutritious diet.
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Citação
ROCHA, Ana Beatriz Moura. Ambiente Alimentar: Avaliação da qualidade em restaurantes institucionais na Baixada Santista. 2022. 44 f. Trabalho de conclusão de curso (Graduação em Nutrição) - Instituto de Saúde e Sociedade, Universidade Federal de São Paulo, Santos, 2022.