Alimentação escolar: análise do cardápio e do grau de processamento dos alimentos das escolas de ensino fundamental integral de Maceió-AL

Abstract

Considering the decrease in the consumption of fresh foods and the high consumption of ultra- rocessed foods among schoolchildren and the development of non-communicable chronic diseases, this dissertation was prepared, which is structured in a literature review and scientific article. The literature review discusses school feeding in childhood, the National School Feeding Program, adequate and healthy nutrition and the NEW food classification. The scientific article is entitled "School food: analysis of the menu and the degree of food processing in elementary schools in Maceió-AL" and aims to analyze food in the context of public elementary schools in Maceió, from the evaluation of the nutritional composition and the caloric contribution of macronutrients and sodium, according to the degree of food processing. The preparations were analyzed regarding the use of processed and ultra-processed foods/ingredients, based on the NEW classification, which classifies foods into four groups: Group 1 – In natura or minimally processed; Group 2 – processed culinary ingredients; Group 3 – processed; and Group 4 - ultra-processed. The nutritional composition of the menus was evaluated through the Technical Preparation Sheets, estimating calories, macronutrients and sodium. It was calculated how proportionally these foods represent the contribution of ultra-processed foods, in relation to the caloric, macronutrients and sodium offer. The results obtained showed that there is a predominance of the supply of fresh or minimally processed foods, to the detriment of ultra-processed foods. However, on the days when foods from this group were offered, there was a significant increase in energy, carbohydrates and lipids. The sodium offer came mainly from the group of culinary ingredients and did not exceed the limit recommended by the program, which is considered a positive factor to ensure a healthy diet. However, for caloric supply, carbohydrates and lipids did not reach what is recommended to supply 70% of daily needs. In view of this, we conclude that there is a need to adjust the supply of calories, carbohydrates and lipids, which can be done by increasing the portioning of meals and complying with the technical preparation sheets.