Banca de QUALIFICAÇÃO: THAIS DE GOIS SANTOS MARINHO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : THAIS DE GOIS SANTOS MARINHO
DATE: 25/06/2025
TIME: 14:30
LOCAL: Sala de reuniões do DNUT e Online via link: Meet https://meet.google.com/vtx-ampy-uyy
TITLE:

ANALYSIS OF WORKERS' DIETS IN COMMERCIAL FOOD SERVICES: FOCUS ON HEALTH AND SUSTAINABILITY

KEY WORDS:

Food services; Menus; Workers; Food and nutrition security; Environmental Sustainability.

PAGES: 82
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Foodservice services play an essential role in promoting food and nutritional security, especially in planning healthy and sustainable menus for workers and in adopting healthy eating habits. In addition, sustainability in meal production must be guided by a systemic perspective, in order to act in the prevention of chronic diseases, combat food insecurity and improve the health of workers in the sector. The objective of the study was to evaluate menus and workers in commercial foodservices from a holistic perspective regarding healthiness and sustainability. This quantitative and cross sectional study was conducted based on three methodological dimensions. The first involved the characterization of workers in the restaurants analyzed, including the survey of their socioeconomic profile, the identification of the situation of food insecurity through the simple questionnaire of the Brazilian Food Insecurity Scale (EBIA), the assessment of nutritional status based on anthropometric measurements of weight and height, and the estimation of nutritional needs, using equations established by the World Health Organization (WHO). The second dimension corresponded to the analysis of the menus, considering nutritional aspects related to the supply of macro and micronutrients, as well as the assessment of the associated environmental impacts, through the estimation of the water, carbon and ecological footprints. Finally, the third dimension addressed the foods purchased and offered on the menus, based on the analysis of the Purchase invoices, identification of the origin and method of production of the foods, in addition to the classification of the degree of processing according to the NOVA system. As a result, 261 workers answered the socioeconomic questionnaire and the EBIA. The responses revealed a predominance of males (67.9%), with an average age of 32 years, and the majority with complete high school education (53.5%). Regarding dietary practices, 70.2% of the participants were responsible for purchasing food and 70.6% also participated in meal preparation. In the food security assessment, 53.3% presented some level of food insecurity (FI), with 31.8% classified as mild, 10.7% moderate and 10.7%severe. The remaining 46.7% were in a food security situation. Regarding the anthropometric assessment, 437 workers were evaluated, and the analysis showed a high prevalence of overweight and obesity, the majority of whom were men (78.1%). Regarding the analysis of the menus offered at lunch, it was found that three of the five restaurants evaluated exceeded the nutritional recommendations for macronutrients by more than 90%. Regarding micronutrients, all restaurants presented insufficient calcium supply, while for sodium the supply exceeded the recommended limits. In the environmental impact assessment, it was observed that beef was the food with the greatest contribution to environmental footprints, followed by poultry and eggs, and pork. The average per meal in the restaurants analyzed was 1.61 kg of CO₂ (carbon footprint), 1.48 m³ of water (water footprint) and 7.6 kg/m² (ecological footprint). These results reinforce the need for strategies to promote more sustainable food choices. As for the acquisition of food, which makes up the Workers'menus, 54.1% was of local origin, 43.2% from the state and 2.7% from the country. Regarding the degree of processing, 59.8% of the food was in natura or minimally processed, 9.3% was processed and 16.5% was ultra processed. Furthermore, 24.7% of the items contained critical ingredients, with high levels of sodium, sugars and saturated fats, and 16.5% contained ingredients with Genetically Modified Organisms (GMOs). As a final result, a systemic model was developed that integrates the concepts of the sustainable nutrition approach, in the health, social and environmental dimensions, with collective feeding, in the context of meal production.

COMMITTEE MEMBERS:
Presidente - 1610982 - PRISCILLA MOURA ROLIM
Interna - 2373959 - LARISSA MONT ALVERNE JUCA SEABRA
Externa à Instituição - LUCILEIA GRANHEN TAVARES COLARES - UFRJ