Brazilian Worker's Food Program: user´s exposition to the salt and oil used to prepare meal

• Grant number: 13/23973-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): February 01, 2014
• Effective date (End): December 31, 2014
• Field of knowledge: Health Sciences - Nutrition - Dietetics
• Principal Investigator: Semíramis Martins Álvares Domene
• Grantee: Livia Yume Tanizaki
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil

Abstract

This is a cross-sectional study that aims to estimate the amount of salt and vegetable oil contained in the meals offered for subjects covered by the Brazilian Worker's Food Program (PAT), by means of an invitation to nutritionists responsible for the Food and Nutrition Units to answer a-questionnaire developed and sheltered in the tool QuestionPro® by internet. It is known that excessive sodium intake is among the factors for the development of High Blood Pressure (HBP) and is a concern in public policy. The results will be submitted to descriptive analysis from the average, standard deviation, minimum and maximum values. It is expected to check if the amount of salt and oil used to prepare meals for workers is consistent with the law and nutritional recommended values. There are no studies that evaluate the dietary sources of sodium and oil used in the preparation of menus within the PAT.