Banca de QUALIFICAÇÃO: WILMA FABIANA FERREIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : WILMA FABIANA FERREIRA
DATE: 01/09/2023
TIME: 16:00
LOCAL: Sessão pública realizada por meio de vídeo conferência
TITLE:

The nutritional profile of foods purchased at federal education institutes in Rio Grande do Norte.

KEY WORDS:

School meals. Food quality. Nutrient labeling. Bidding.

PAGES: 49
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

School meals aim to contribute to growth and biopsychosocial development, learning, school performance, and the formation of healthy eating habits among students, by offering meals that cover their nutritional needs during the school period and educational activities food and nutrition. In public institutions, food acquisition occurs through formal public purchase models. The criteria required in bidding processes, such as the lowest price of products, can contribute to the purchase of foods with an excess of critical nutrients, which have been associated with unfavorable outcomes for eating habits and health. Therefore, the present study aimed to evaluate the nutritional profile of foodstuffs offered by the Federal Teaching Institutes of Rio Grande do Norte (IFRN). Cross-sectional/observational research was carried out in 15 IFRN, in which data were collected regarding the foods tendered in the years 2019, 2020, and 2021, consulting the public bidding documents to evaluate the nutritional profile of the foods requested to compose the menus offered to the students. The results showed that most of the foods auctioned and approved during the evaluated period were classified as natural or minimally processed, representing 60.0%, 55.6% and 73.1% of the total foods auctioned in the years 2019, 2020, and 2021, respectively, 30 to 40% were classified as processed, ultra-processed and/or culinary ingredients. In addition, it was found that almost all approved auctioned foods from the processed and ultra-processed groups had an excess of one or more critical nutrients, with emphasis on cream crackers, cheeses, and cakes, in addition to observing the presence of transgenic foods in the items acquired. As for the origin of approved processed and ultra-processed foods, in 2019 and 2021, most foods had a local origin (38.2% and 43.8%, respectively), while in 2020 most foods had a regional origin (60.0%). It is concluded that, although most of the foods purchased by the assessed IFRN are natural or minimally processed, there was a considerable percentage of ultra-processed foods with an excess of critical nutrients. There was also a considerable presence of foods with transgenic ingredients in their composition.

COMMITTEE MEMBERS:
Externa ao Programa - 1753455 - DINARA LESLYE MACEDO E SILVA CALAZANS - nullExterna ao Programa - 2374737 - INGRID WILZA LEAL BEZERRA - nullExterno à Instituição - VIRGÍLIO JOSÉ STRASBURG - UFRGS