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Nutritional Characterization of the Typical Food Menu Offered in the Public Market and Its Reflection on Health by Martha Teresa Siqueira Marques Melo; Ana Cláudia Carvalho Moura; Bianca Lourrany Dos Santos Silva; Maria Das Dores Cavalcante Dos Santos; Suzana Maria Rebêlo Sampaio Da Paz; Marize Melo Dos Santos; Cecilia Maria Resende Gonçalves De Carvalho is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Nutritional Characterization of the Typical Food Menu Offered in the Public Market and Its Reflection on Health about?

The objective was to characterize the typical menus of Piauí cuisine. This was a cross-sectional study with 235 consumers of restaurants in the public market. Data were obtained using questionnaires and observation. The preparations consumed were analyzed for calories, proteins, lipids, cholesterol and energy density. The nutritional value was compared with the recommendations. The typical preparations provided proteins of good biological quality, being panelada (gut stew), lamb with sauce, and caw meat with sauce the most consumed. Due to the high content of lipids, and energy density, this type of foods should be consumed with moderation to prevent health problems.

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Author

Martha Teresa Siqueira Marques Melo; Ana Cláudia Carvalho Moura; Bianca Lourrany Dos Santos Silva; Maria Das Dores Cavalcante Dos Santos; Suzana Maria Rebêlo Sampaio Da Paz; Marize Melo Dos Santos; Cecilia Maria Resende Gonçalves De Carvalho

Publisher

Haworth Press Inc; Informa UK (Taylor & Francis); Taylor & Francis; Informa UK Limited (ISSN 1542-8052)

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)