Comunicaciones orales

https://doi.org/10.37527/2021.71.S1

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.

1Universidade Estadual de Campinas, Limeira, Brazil, 2Universidade Federal de Santa Catarina, Florianópolis, Brazil *Corresponding author: Caroline Dário Capitani. E-mail: caroline.capitani@fca.unicamp.br



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.