The quality of meals in companies participating in the Worker’s Food Program (PAT) in Santos-SP

DOI: 10.15343/0104-7809.20143803325333

Resumo

The accelerated rise of non transmissible chronic diseases – which affect mainly the adult population – makes companies that
provide food for many people and workplaces to become important actors in the promotion of healthy eating habits. In this
scenario Brazil has already a public food policy offered to workers, the Workers’ Food Program (WFP), which aims to improve
the nutritional status of workers with a positive impact on their quality of life. The aim of the study was to evaluate the overall
quality of meals offered in WFP in the city of Santos. We evaluated the meals offered in 4 companies during three consecutive
days. To evaluate the overall quality we used the Diet Quality Index (DQI), Qualitative Evaluation of Preparations of Menu
(AQPC) and recommendation of WFP. From the 4 companies evaluated, 3 had their meals classified as needing improvement,
according to the DQI. As regards WFP recommendations, foods were not adequate, which shows a nutritional imbalance. It
was also noted that special attention is required for some items in the planning of menus, such as repetition of colors, excess
of sulfur rich foods and fried foods, fatty meats and the simultaneous presence of sweets and fried foods, according to AQPC.
Despite the presence of a high amount of fruits and vegetables in menus, other critical items still need improvements for the
meals offered to employees to be a healthy option, and promote quality of life.