ASSESSING THE AMOUNT OF SOYBEAN OIL IN MEALS OFFERED IN A UNIVERSITY RESTAURANT

Authors

  • Marlene Azevedo Magalhães Monteiro
  • Claudia Fernanda dos Santos Calixto
  • Joyce Fernandes Menezes Azevedo
  • Marco Antônio Schaefer

DOI:

https://doi.org/10.12957/demetra.2013.7988

Keywords:

Food services. Soybean oil. Health.

Abstract

This study aimed to assess the amount of soybean oil offered in a university restaurant in the city of Belo Horizonte - Minas Gerais, and compare it with the recommendations of the World Health Organization (WHO). Data collection started after the training of the staff. They collected oil from fryers and from the fat of foods, and stored them in different locations (car for transporting food and barrel, respectively). We measured extra soybean oil from fryers used for cooking food and the number of diners. Data were gathered from the control made using the Teknisa® software. The per capita value found for soybean oil supply per meal, lunch and dinner, considering the volume of tailings was 15.5 mL and 8.6 mL, respectively, and the average total of 14.96 mL was lower than that recommended by the WHO (16 mL / day). We concluded that the average supply of soybean oil per capita is below values considered adequate for one day. However, the value found corresponds to that offered in just one meal (lunch), which may imply extrapolation of the recommended daily intake of that food per day. Thus, the restaurant service should review its procedures for meal preparation.

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Published

2013-10-26

How to Cite

Monteiro, M. A. M., Calixto, C. F. dos S., Azevedo, J. F. M., & Schaefer, M. A. (2013). ASSESSING THE AMOUNT OF SOYBEAN OIL IN MEALS OFFERED IN A UNIVERSITY RESTAURANT. DEMETRA: Food, Nutrition & Health, 8(1), 53–61. https://doi.org/10.12957/demetra.2013.7988

Issue

Vol. 8 No. 1 (2013)

Section

ORIGINAL ARTICLE

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