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

Abstract

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.