Comparative Analysis of Fruit and Vegetable Consumption in a Food Service Unit: Is it Possible to Influence the Choices?
Marta M. Lustosa,
Camilla B. Barroso,
Talissa F. Vareda,
Nadia P. Carvalho.
The objectives of this work were to evaluate workers’ consumption of fruits and vegetables in their main meals
in food service unit, the principal author’s local work place, as well as to analyze the effect of diet contracts of this group
of food intake. The study was divided into three phases, and it lasted two years. It involved a registered company in the
Workers’ Nutrition Program (WNP) that chooses one of its units to prepare meals. It was formalized by contract
intermediates and was signed under a business beneficiary and the agencies. It was found that the satisfactory
consumption of fruits and vegetables was directly related to the way foods were offered. This included the correct menu
planning and preparation of nutritional choices. Results obtained emphasized the importance of direct management of
contracts and suppliers to help provide a healthy lifestyle.
Keywords: Worker's Nutrition Program, nutrition, graviola, cupuacu, vegetables, friuts, health, lifestyle, nutritional deficency, diet.
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