Virgílio José Strasburg

Avaliação da efetividade de boas práticas em serviços de alimentação coletiva em uma capital brasileira

The objective was to verify the level of adequacy for registers for sanitary hygienic guarantee of food in Collective Food Services (CFS). Methodology: Adaptation of checklist from the Decree SES/RS no 78/2009 with 34 items, regarding the proof of procedures in CFS: Public Institutions, Private Buffet/kilo and Snack Bar. The visits to the CFS occurred in 2015, In Porto Alegre/RS. The data were accurate on the software Microsoft Office Excel®, and classified according to the RDC 275/2002. Results: Participated 15 establishments, equally distributed in each modality. Public and private restaurants have achieved a regular adequacy level. The percentage of adequacy in all of the places was 60.5%. The waste management presented a 93.3% adequacy, while the building and installations had the lowest percentage (55.5%). Conclusion: The correct use of registers and monitoring of these can assist in the prevention of nonconformities and consequently diseases related to the processes in food handling.

Characterization of environmental aspects and impacts of five university restaurants at a public higher education institution in Brazil

Endereço para correspondência: Virgílio José Strasburg – Faculdade de Medicina da Universidade Federal do Rio Grande do Sul –Rua Ramiro Barcelos, 2.400 – Santa Cecília – 90035-003 – Porto Alegre (RS), Brasil – E-mail: virgilio_nut@ufrgs.br ABSTRACT University Restaurants (URs) of Universidade Federal do Rio Grande do Sul (UFRGS) are distributed across four campi at Porto Alegre, the capital of the state of Rio Grande do Sul. More than 1.5 million meals were served in 2012. This paper describes a characterization study of the environmental aspects and impacts of the activities involved in producing meals at the five URs. Two checklists were developed to conduct the survey of the environmental aspects and impacts, and they were applied at the URs. A typology of the waste produced at the URs was compiled, identifying organic waste originating from the employed foodstuffs and recyclable waste from the packaging of a wide range of items. It was observed that the URs’ waste separation practices were inadequate. As to the use of natural resources, we identified: the water supply outlets, and the equipment that use electricity and liquefied petroleum gas. The identification and understanding of the environmental aspects and impacts of providing meals is the first step in the direction of improving sustainability.

AVALIAÇÃO DE CONDIÇÕES ERGONÔMICAS EM TRABALHOS REALIZADOS EM RESTAURANTES UNIVERSITÁRIOS

As atividades para a producao e fornecimento de refeicoes devem considerar aspectos relacionados com a saude dos trabalhadores. O objetivo desse estudo foi o de identificar as condicoes de trabalho nas atividades de distribuicao e higienizacao de utensilios em restaurantes universitarios (RUs). Foi realizado um estudo transversal descritivo observacional em dois RUs de uma universidade publica federal em Porto Alegre/RS. Foram encontradas diferencas no peso das cubas - de 6,9kg a 22,4kg - de acordo com os tipos de preparacao e entre o numero de reposicoes. Os funcionarios realizaram esforco repetitivo sem troca de funcao na distribuicao e com maximo de trocas de 20% na lavanderia durante o periodo de 2 horas e 30 minutos. A temperatura do ambiente da lavanderia (higienizacao de utensilios) excedeu o valor recomendado e o ruido ficou proximo do limite. Quanto ao uso de equipamentos de protecao individual (EPI) os trabalhadores nao utilizaram o protetor auricular. As condicoes fisicas da estrutura contribuiram para os resultados encontrados.

THE CONTEXT OF THE INSTITUTIONAL FOOD SUPPLYING IN THE HEALTH OF THE BRAZILIAN WORKER

The assurance and access to food is a basic right internationally recognized by human rights. The Programa de Alimentacao do Trabalhador (PAT) is a Brazilian program created in order to ensure an adequate food intake for workers. For these communities, the provision of food through meals is done by Food and Nutrition Units (FNU). This study reviews the existing literature addressing the analysis of menus offered by companies to employees and their health evaluation. The results of the studies investigated show qualitative aspects of the menu composition and quantitative inadequacies in relation to energy and macronutrient values available in meals. On the analysis of the aspects of the workers’ nutritional conditions, it was identified a higher prevalence of overweight in those who were served by companies linked to the PAT. The findings highlight the importance of reassessing the standard quality of the meals served so it can contribute to an adequate health state of these workers.

Contribuição de cesta básica na segurança alimentar de idosos diabéticos de programa assistencial em uma cidade do sul do Brasil

Ensuring access in quantity, quality and regularity to foods is a constitutional and human right. As a result, public food safety programs seek to focus their efforts on the most socially vulnerable populations. The main objective of this work was to investigate the energetic contribution and macronutrients composition for the diet food basket offered by Programa Cidadania Alimentar (PCA) from the city of Canoas to the nutritional state of diabetic elders. A descriptive study was conducted, including 163 diabetic elderly of both genders enrolled in PCA, who received the benefit of a diet package food. It was perceived that 76.1% of the enrolled participants are female, 68.1% showed body mass index (BMI) classification of >27kg/m2, indicating overweight. The diet food basket composition supplied by the PCA includes the average of 924.4 kcal/day, distributed in 54.2% of carbohydrates, 13.4% of proteins and 32.5% of fats. The results showed good energetic adequacy of a diet food basket when the estimate energy requirements (ERR) for elders is taken into account. However it is suggested a program reevaluation in order to promote health acts considering BMI found in this population.