[Nutritional information of meals supplied by companies participating in the Workers' Meal Program in São Paulo, Brazil].
OBJECTIVE
To compare the nutritional value of meals provided by companies participating in the Workers' Meal Program in the city of São Paulo, Brazil, to the nutritional recommendations and guidelines established by the Ministry of Health for the Brazilian population.


METHODS
The 72 companies studied were grouped according to economic sector (industrial, services, or commerce), size (micro, small, medium, or large), meal preparation modality (prepared on-site by the company itself, on-site by a hired caterer, or off-site by a hired caterer), and supervision by a dietitian (yes or no). The per capita amount of food was determined based on the lunch, dinner, and supper menus for three days. The nutritional value of the meals was defined by the amount of calories, carbohydrates, protein, total fat, polyunsaturated fat, saturated fat, trans fat, sugars, cholesterol, and fruits and vegetables.


RESULTS
Most of the menus were deficient in the number of fruits and vegetables (63.9%) and amount of polyunsaturated fat (83.3%), but high in total fat (47.2%) and cholesterol (62.5%). Group 2, composed of mostly medium and large companies, supervised by a dietician, belonging to the industrial and/or service sectors, and using a hired caterer, on averaged served meals with higher calorie content (P<0.001), higher percentage of polyunsaturated fat (P<0.001), more cholesterol (P=0.015), and more fruits and vegetables (P<0.001) than Group 1, which was composed of micro and small companies from the commercial sector, that prepare the meals themselves on-site, and are not supervised by a dietitian. Regarding the nutrition guidelines set for the Brazilian population, Group 2 meals were better in terms of fruit and vegetable servings (P<0.001). Group 1 meals were better in terms of cholesterol content (P=0.05).


CONCLUSIONS
More specific action is required targeting company officers and managers in charge of food and nutrition services, especially in companies without dietitian supervision.
Geraldo
Ana Paula Gines
AP
Universidade de São Paulo, Faculdade de Saúde Pública, Departamento de Nutrição, São Paulo (SP), Brazil.
Bandoni
Daniel Henrique
DH
Jaime
Patrícia Constante
PC
D001938:Brazil; D016009:Chi-Square Distribution; D018592:Cross-Over Studies; D003625:Data Collection; D003627:Data Interpretation, Statistical; D004032:Diet; D002149:Energy Intake; D019649:Food Industry; D005522:Food Services / Q000592:standards; D017408:Guidelines as Topic; D006293:Health Promotion; D006801:Humans; D008612:Menu Planning; D018673:Nutrition Policy; D009753:Nutritive Value; D016272:Occupational Health; D015397:Program Evaluation; D012984:Software; D017132:Workplace; D014944:World Health Organization