Avaliação dos parâmetros nutricionais de refeições transportadas em um restaurante comercial na cidade de Alfenas-MG

Currently, the food service sector plays a very important role with the Brazilian economy. Among the various stimuli in this sector, the Workers' Feeding Program (PAT) was established in 1976 and enacted in 1991. The PAT is intended to promote improvements in the nutritional conditions of workers. Thus, the objective was to evaluate nutritional parameters of meals transported from a commercial restaurant in Alfenas - MG and compare them with values ​​recommended by PAT legislation. For this, data were collected regarding individual transported meals at lunchtime. Of a total of 300 meals evaluated 10%. The menu consisted of 2 accompaniments, 1 main course and 1 garnish. Meals were weighed using a spreadsheet and a precision scale (Filizola® brand), disposable masks were used during weighing. For the evaluation of the meals were used as nutrient parameters recommended by PAT (total calories (Kcal), proteins (PTN), carbohydrates (CHO), total fat (LIP), saturated fat (GS), fiber) and the NdPCal calculation. The results were computed in Microsoft® Office Excel, with calculation of mean and standard deviation. The results showed that the meals were normocaloric, normoglycidic, hyperprotein, normolipid, low values ​​of fiber and Na, and high NdPCal when compared to the nutritional parameters of the PAT. Finally, it is suggestive that commercial establishments providing individualized meals for workers should still fully conform to the nutritional parameters established by the PAT, evidencing the importance of a professional nutritionist to fit.