Comunicación Oral

CO 080. HOW PROCESSED ARE INGREDIENTS USED IN PROTEIN DISHES AT INSTITUTIONAL FOODSERVICE UNITS?

Caroline Dario Capitani¹ , Marina Padovan Luiz¹ , Thimoteo da Cunha¹ , Alyne Michelle Botelho² , Nicole de Souza Bim¹ , Anne Rodrigues Nicoletto¹ , Giovanna Medeiros Rataichesck Fiates²

Universidade Estadual de Campinas, Limeira, Brazil
Universidade Federal de Santa Catarina, Florianópolis, Brazil

Autor para la correspondencia: Caroline Dario Capitani — [email protected]

DOI: 10.37527/2021.71.S1

Tiempo estimado de lectura: 1 min (109 palabras)

(Esta estimación no incluye el texto de las tablas, figuras y referencias)

Abstract

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CO 080. HOW PROCESSED ARE INGREDIENTS USED IN PROTEIN DISHES AT INSTITUTIONAL FOODSERVICE UNITS?

Background. Economic and technical factors may prompt the use of ultra-processed foods (UPF) at institutional foodservice units, especially in protein dishes (PD).

Objective. We assessed the extent to which ingredients used in PD on institutional foodservice menus are processed.

Methods. Ingredients and food items used on the menus of five foodservice units were classified based on their level of processing.

Results. On average, 17% of the ingredients used in PD comprised UPF. More UPF was used at larger foodservice units.

Conclusions. Institutional foodservice units must be health promoting environments based on literature and the Dietary Guidelines for the Brazilian Population.

Keywords: food processing, ultra-processed food, menu development, worker health.