Banca de DEFESA: WILMA FABIANA FERREIRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : WILMA FABIANA FERREIRA
DATE: 13/12/2023
TIME: 14:00
LOCAL: Sessão pública realizada por videoconferência
TITLE:

Nutritional profile of foods bid at federal education institutes

KEY WORDS:

School meals. Nutritional profile. Nutrient labeling. Bidding.

PAGES: 59
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

School meals aim to contribute to the growth and biopsychosocial development, learning, academic performance, and the formation of students' healthy eating habits by offering meals that cover their nutritional needs. In public educational institutions, food acquisition occurs through formal public purchasing models, with bidding in the auction mode being the most used. The criteria required in bidding processes, such as the lowest price of products, can contribute to the acquisition of foods with an excess of critical nutrients, which have been linked to unfavorable outcomes for healthy eating habits and health. Given this, the present study aimed to evaluate the nutritional profile of foods bid at the Federal Teaching Institutes of Rio Grande do Norte (IFRN). A cross-sectional/observational survey was carried out in 15 IFRN, in which data from public tenders were collected, referring to the years 2019, 2020, and 2021, to evaluate the nutritional profile of the foods tendered to compose the menus offered to students. The results showed that most foods approved during the evaluated period were classified as fresh or minimally processed, representing 59.70%, 55.60%, and 73.10% of the total foods tendered in 2019, 2020, and 2021, respectively. Of the total food tendered in the period above, 21 to 31% were classified as processed and ultra-processed foods. Furthermore, it was found that, for the most part, the tendered foods classified as processed and ultra-processed presented an excess of at least one critical nutrient. The foods at this level of processing most frequently were cream crackers, cheeses, and cakes, in addition to the presence of foods with transgenic ingredients in the bids analyzed. The majority of approved foods in 2019 and 2021 had local origins (50.70% and 59.21%, respectively), while in 2020 the majority had national origins (37.50%). It is concluded that, although most of the foods tendered by the IFRN evaluated are fresh or minimally processed, there was a considerable percentage of ultra-processed foods with an excess of critical nutrients, in addition to the considerable presence of foods with transgenic ingredients in their composition.

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