What is Offered by Public Foodservices for Low Income Population in Brazil is Adequate to Health Promotion Regarding Energy Density

Abstract

ABSTRACTWe evaluated the energy density (ED) of the preparations offered at community restaurants (CRs). 723 preparations offered 37 CRs were analyzed. Technical Preparation File (TPF) was compiled and the nutritional composition was calculated. The components of the menus were classified according to: very low ED (33.1%), low ED (41.2%), medium ED (23.5%) and high ED (2.2%). Many of these dishes were classified as low ED (rice - 56.4% and beans - 97.2%) and so its use probably doesn’t contribute to the overweight framework of the CR consumers. The main course (meat preparations) showed the largest EDs, most of them being classified as medium ED (1.85 to 2.43Kcal/g). The appetizers, as expected, showed the lowest EDs (0.01 to 0.4). The EDs of the menus offered in Brazilian CRs are appropriate to the objective of this type of restaurant, characterized by fulfilling a singular social role in serving its clients.