Densidade energética de refeições oferecidas em empresas inscritas no programa de alimentação do Trabalhador no município de São Paulo

摘要: OBJECTIVE: This study estimated the energy density of meals served at a sample companies registered in Worker's Food Program and its associated factors, assessed relationship between nutrient supply. METHODS: cross-sectional encompassed 21 city Sao Paulo . The was calculated two ways: inclusion solid foods drinks (energy 1); exclusion beverages 2). mean (kcal) food beverage weights (g) were obtained by assessing lunchtime menu during three consecutive days. statistical analyses used non-parametric tests. RESULTS: median 1 1.10 kcal/g for 2 1.43 kcal/g. Some companies' characteristics were: 76.2% manufactured goods, salary majority workers 57.9% did not exceed 1562 USD per month; 85.7% services outsourced, 71.4% supervised dietician 61.9% planned menu. only significant difference observed economic sector (p=0.039). Regarding macronutrient content meals, positive correlation seen supply protein, total fat fibers, saturated fat. CONCLUSION: work's program need to improve quality their meals. Total needs be reduced. correlates highly with high density.